Where to Find the Best Reubens in South Carolina

What makes a reuben, and where South Carolina does it right

A reuben is a hot sandwich built on rye bread with corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing, then griddled until the bread is crisp and the cheese melts. The sandwich arrived in America through Jewish delis in the early 1900s, and it became a diner staple across the country. In South Carolina, you'll find reubens at Jewish delis, Irish pubs, casual diners, and upscale restaurants—each version reflects how the kitchen interprets the classic formula.

The best reubens in the state share certain qualities: the rye bread should be substantial enough to hold the fillings without falling apart, the corned beef should be tender and well-seasoned rather than tough or salty, the sauerkraut should taste fresh and not overly vinegary, and the dressing should coat the sandwich without drowning it. Some places add their own touches—a touch of horseradish in the dressing, a different cheese, or a particular style of rye—but the core sandwich remains recognizable.

Key Takeaways

• Charleston's Jewish delis and historic restaurants serve reubens closest to the original New York deli style, with house-cured corned beef and traditional rye.
• Greenville and Columbia have Irish pubs and casual diners that offer hearty, no-frills versions of the sandwich at moderate prices.
• The best reuben sandwiches use quality rye bread that holds up to griddling, tender corned beef, and a balanced dressing that doesn't overpower the other ingredients.
• Many South Carolina restaurants offer reuben variations with different meats, cheeses, or breads, so asking what's on the menu helps you find the version you prefer.

Charleston's Jewish delis and historic sandwich shops

Charleston's Jewish community has a long history, and that heritage shows in the city's deli culture. Eli's Bagels on King Street serves a traditional reuben with house-cured corned beef and quality rye, and the sandwich is built to order so you can watch the griddle work. The corned beef here is tender and properly seasoned, and the sauerkraut is tangy without being sharp.

The Ordinary, while known for seafood, includes a reuben on its sandwich menu that draws from the city's deli tradition. It's a more refined take than a diner version, but it respects the sandwich's bones. For a more casual experience, Leon's Oyster Shop in the Lowcountry offers a reuben that sits comfortably between deli tradition and Southern comfort food.

If you're exploring King Street or the Historic District, these spots are walkable from each other, and you can pair a reuben lunch with a visit to nearby galleries, museums, or the waterfront. Many of these restaurants also serve other Jewish deli classics—pastrami, matzo ball soup, knishes—so you can build a fuller meal around the sandwich.

Greenville's Irish pubs and casual diners

Greenville's downtown has a strong Irish pub presence, and reubens show up regularly on those menus. Barley's Taproom on Main Street serves a reuben that's hearty and straightforward, with good corned beef and a solid griddle. The atmosphere is casual and lively, especially on weekends, and the sandwich pairs well with a local beer.

Mellow Mushroom and other casual spots around the Greenville area offer reuben sandwiches as part of their broader menus, though these tend toward the simpler end of the spectrum. If you're looking for a reuben while exploring Greenville's downtown shops, restaurants, and galleries, these places are convenient and reliable.

Greenville's food scene has grown significantly in recent years, and new restaurants open regularly. Checking current menus online before you visit helps you confirm a reuben is available that day, since sandwich offerings can rotate with the season or the chef's mood.

Columbia's delis and neighborhood restaurants

Rosewood Market in the Rosewood neighborhood is a deli and market that makes sandwiches to order, including a reuben built with attention to each component. The corned beef is quality, the rye is fresh, and the griddle work is careful. It's a neighborhood spot rather than a tourist destination, which means it's quieter and the staff has time to talk about what they're making.

The Gourmet Shop on Main Street is a long-standing deli and market that serves sandwiches, including a reuben, along with prepared foods and groceries. It's a good stop if you're downtown near the State House or the museums, and you can grab other deli items—cheeses, cured meats, prepared salads—to build a larger meal.

Columbia's Five Points neighborhood and the Vista arts district both have restaurants and casual spots that rotate sandwich offerings. Asking your hotel concierge or checking local food blogs before you visit can point you toward current reuben options in the neighborhood you're exploring.

What to look for when ordering a reuben

The quality of the rye bread matters more than many people realize. Good rye has a slight sweetness and enough structure to hold up to griddling without becoming soggy. If the bread falls apart when you pick up the sandwich, or if it's clearly been toasted rather than griddled, the kitchen is cutting corners. Ask whether the rye is made in-house or sourced from a local bakery—that's usually a good sign.

The corned beef should be tender enough to cut with a fork, not chewy or stringy. If it's been sitting under a heat lamp, it will be dry. The best reubens use corned beef that's been freshly sliced or warmed gently just before assembly. Some places cure their own corned beef; others source it from a supplier. Either approach can work, but the end result should taste like beef, not salt.

Sauerkraut quality varies widely. Fresh sauerkraut has a clean, tangy flavor. Old or poorly stored sauerkraut tastes musty or overly sour. A good reuben uses sauerkraut that's been drained well so the sandwich isn't soggy, and the amount should be enough to taste but not so much that it overwhelms the other ingredients.

The dressing—whether Russian or Thousand Island—should be balanced. Too much dressing makes the sandwich wet and masks the other flavors. Too little, and the sandwich tastes dry. Some restaurants make their own dressing; others use a commercial version. Homemade is often better, but a good commercial dressing can work fine if it's applied with restraint.

Reuben variations you'll find in South Carolina

Some South Carolina restaurants put their own spin on the reuben. A Rachel is a reuben made with turkey instead of corned beef—you'll find this on menus at delis and casual restaurants. A Reuben with pastrami substitutes pastrami for corned beef, giving the sandwich a spicier, more peppery flavor. Some places offer a vegetarian reuben with tempeh or mushrooms instead of meat.

A few restaurants experiment with different cheeses—cheddar instead of Swiss, or a mix of cheeses—or add extras like bacon or a fried egg. These variations can be delicious, but they're no longer quite a reuben in the traditional sense. If you're seeking the classic sandwich, ask what the kitchen's standard version includes before you order.

Upscale restaurants sometimes offer a reuben as a nod to deli tradition, often with higher-quality ingredients or a more refined presentation. These can be excellent, but they may cost more than a diner version and might feel fussier than the sandwich's casual roots warrant. It depends on what you're in the mood for.

When to eat a reuben in South Carolina

Reubens are lunch food by tradition, though many restaurants serve them at dinner too. Lunch crowds at delis and diners are usually busiest between 11:30 a.m. and 1 p.m., so arriving earlier or later can mean shorter waits. If you're visiting a deli or market that also sells groceries or prepared foods, you can browse while you wait for your sandwich.

Reubens pair well with pickles, coleslaw, or potato chips—the standard deli sides. Many restaurants serve them with a pickle spear on the plate. If the restaurant has a soup menu, a bowl of matzo ball soup or vegetable soup complements the sandwich nicely. A cold drink—iced tea, lemonade, or a beer—is traditional.

If you're planning a food-focused trip to Charleston, Greenville, or Columbia, a reuben lunch at a local deli or pub is a good way to taste how each city's food culture interprets an American classic. It's also a relatively quick meal, so it fits well into a day of exploring museums, galleries, or neighborhoods.

Frequently Asked Questions

What's the difference between a reuben and a Rachel?

A reuben uses corned beef; a Rachel uses turkey. Both are built on rye with sauerkraut, Swiss cheese, and Russian or Thousand Island dressing, then griddled. The Rachel is lighter and less salty than a traditional reuben, and it's often a good choice if you prefer poultry to beef.

Can I get a reuben at most restaurants in South Carolina?

Reubens appear on menus at delis, diners, Irish pubs, and many casual restaurants, but they're not universal. Jewish delis and Irish pubs are your best bet. Calling ahead or checking a restaurant's menu online before you visit confirms whether a reuben is available that day.

Is a reuben a Jewish or Irish sandwich?

The reuben originated in Jewish delis in early 1900s America, likely in New York. It became popular in Irish pubs and American diners over time. Both communities claim it as part of their food tradition, and both serve excellent versions today.

What should I do if the reuben I order is soggy?

A soggy reuben usually means too much dressing or sauerkraut, or the sandwich sat too long before being served. If it happens, you can send it back and ask for a fresh one made with less dressing. Most restaurants will remake it without complaint.

Are there vegetarian reuben options in South Carolina?

Some restaurants offer vegetarian versions using tempeh, mushrooms, or plant-based corned beef. These are less common than traditional reubens, so calling ahead to confirm availability is wise if you're looking for a meatless version.