The Roanoker - September/October 2014 - 104
THE REUBEN AND CARROT CAKE ARE CLASSICS
As we visit a restaurant or two as old as the magazine, we're
pleased to find the New Yorker clicking along as efficiently
and deliciously as it has since 1957.
Above, left to right:
Beans with Knockwurst;
Craveable carrot cake;
the famous New Yorker
Below: Don't forget to
order a slice of New
104 SEPTEMBER/OCTOBER 2014
GIVEN THAT THE AVERAGE LIFESPAN of a restaurant is somewhere in the one- to five-year range,
it was surprising to discover how many Roanoke restaurants are nearing or have passed the 30 or 40-year
mark (with one, Parker's Seafood, creeping up on 100
years). Deciding which old timers should be featured
in this issue is difficult, but after conducting a quick
poll of my friends, a frontrunner for favorite stand-by
restaurant was, by far, the New Yorker Delicatessen.
Opened in 1957 and still going strong on every
day of the week except Monday, the New Yorker offers up an array of traditional deli sandwiches along
with down-home sides, impressively inexpensive cocktails and surprisingly delicious
desserts. The interior doesn't look
as if it has changed since opening, but the playful mid-century New York decor - booths
housed under a faux porch
roof with arches separating each table, paintings
of Times Square lining
the walls - is inviting and
sets the tone for what the
Deli does best: family-friendly,
STORIES & PHOTOS BY
quick service for an epic amount of food.
To start, I found it an imperative to test the New
Yorker's cocktails given that the road-fronting sign
on Williamson so boldly proclaims them as a selling
point. I wasn't expecting much - a Margarita or Tequila Sunrise for less than $4 should only be so good - but
was pleasantly surprised to find a rather stiff margarita
at my table in less than five minutes. Not only was it
made incredibly fast, but it was well-balanced, better
than many I've had at full-on bars in Roanoke.
For beer and wine, the menu is limited but includes
most Budweiser-type classic American brews, as well
as Sutter Home wines for well under $3 a glass.
The sandwiches are a straight-forward affair: meat,
meat and more meat. In fact, I found them to be a
little over-stuffed, but I'm aware of how unpopular
an opinion that is. Regardless, I hold nothing but love
for the seemingly half-foot tall Reuben, a towering
sandwich of corned beef, sauerkraut, swiss cheese and
thousand island dressing served on toasted rye bread.
It isn't unusual or unique; in fact it's like every other
Reuben on the market, but between the (at least) halfpound of sliced corned beef and the tangy rye the Deli
uses, it's by far the best Reuben I've eaten in the region.
If you're more in the mood for a submarine sandTHE