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MSP Mort's Deli revisited


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MSP Mort's Deli revisited

ashii | | Dec 4, 2008 02:21 PM

Inspired by New York's Deli’s, with a flashy interior to match, Mort’s has now introduced traditional big apple favorites to Golden Valley –which is not an easy feat. This economy is not ideal for starting any business, especially a restaurant (I mean look at how many have closed their doors in the last 2 months). But I believe that this could be satisfying a niche market and really become something special.

Located in a newly renovated stand alone building in the parking lot of an old strip mall you are sure to be pleasantly surprised by the vaulted ceilings and bright warm atmosphere.

The only thing harder to find than good deli is a good overstuffed sandwich that doesn't sell itself as "gourmet" and leave you feeling overcharged. The price was just right, considering there was no way I could consume a whole sandwich (and I would like to meet someone who can), the half sandwich is a reasonable 9.99, -which come on folks –doesn’t get much better. I had the Corned beef and Pastrami…

The proportions of meat are stupendous, thick cut, well manicured, and tender. The meat is piled high (about 3 inches) in between two slices of bread of your choice… and they have many choices. Don’t be afraid to ask the waiter to slow down and repeat those options again…. I ordered the New York Rye, which was soft and nutty however after one bite –my bread called it a day and I was left with an open faced sandwich. Not sure if they can cut the bread a bit thicker, but the meat was a bit of an overload.

This monster comes surrounded by house made chips- ideal for a sandwich of this quality. The hefty thick chips had the perfect companion as I ordered the Reuben Dip, which was just right. (ps. The dip and chips is a meal in itself).

I spoke to one of the owners very briefly as he did make it around to every table to give the good ol’ hello. They are new to the restaurant biz, and now they seem to have the swing of things, service was prompt, alert, and friendly and the kinks seemed to be smoothed out considerably. Furthermore there is a lot which is imported… Carnigies, Brooklyn, etc. nothing was spared when trying to create the owners ideal Deli.

They don’t really need to worry about food quality –they have that down. The same way they don’t have to worry about bad chef driven cuisine. What they do have to worry about is keeping things constant, and having everything in stock. With a 21 day ship period for products, supply and demand can be difficult.

Just think about it as ‘catch of the day’ sometimes they may be out of something, but that is the way the cookie crumbles for imported things. I cant tell you how often I have ordered the ‘special’ at a seafood restaurant and they did not have enough stock to accommodate me. Now I know this is not seafood, but it is refreshing to see someone take serious attention to the quality and freshness with something as mundane as sandwich meat.

I am excited to return again and again, and that doesn’t happen often.I usually have a slur of complaints, but instead i am just sitting on the couch satisfied...finally.
Next time I will order the sandwich to go, and try one of their kitchen made creations. Im thinking cabbage rolls, stroganoff, or a specialty sandwich. And their website is up and running so you can check out the menu.

Word to the restaurant: Deli sandwiches is a volatile business, everyone has a very strong viewpoint as to the perfect sandwich. So those who love the minimal ultra thin cut jimmy johns subs may not understand that they are sub-par. Just watch the service, make sure they take a deep breath… make sure the food comes out right and on time… (apps before meals, etc), and make sure no one has dry meat or bread. I think it will work out fine ☺

-Just for the foodie file, I, like most, have these terrible cravings. They sneak up on me at the oddest times…. However they usually dissipate before I can remedy them. One of these is corned beef. For those who consume this fairly regularly you know how frustrating it can be to find it and Cooking takes around 10 hours to prepare. Now I know, without a doubt I can go to Mort’s and pick up my corned beef and return home piling it high on a plain bagel with boiled buttered cabbage and brown sugar –just like dad used to make! mmmmmmm

Im hoping to hear the comments of someone else who has been their recently...

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