Some of my fondest memories of growing up in New York City revolve around food. For many like me who have moved away to other parts of the U.S., there’s an ongoing search for the true New York City style Jewish delicatessen. They are all over the New York metro area, but seemingly can’t be found elsewhere. Many have tried but few have truly succeeded.
Today, thankfully, deli-seekers in Minneapolis-St. Paul have some great options on both sides of the Mississippi River.
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Still surviving and thriving in the Highland Park neighborhood, home to a sizable Jewish community, is Cecil’s Delicatessen, opened by Cecil and Faye Glickman in 1949. Dubbing themselves “the last of the true established delis in Minnesota,” Cecil’s offers take-out in the front of the store, and a busy dining room in the rear. The amazing menu includes made-from-scratch matzo ball soup and borscht, sandwiches stacked with lean kosher meats including pastrami and corned beef, Reubens, chopped liver, and custom specialty sandwiches. Family-owned for three generations, Cecil’s still bakes their own breads and rolls, and sources meats from the best producers in Chicago. And of course, Dr. Brown’s soda “imported” from New York, is on the menu.