Gruby's New York Deli: Pastrami, Corned Beef, and Sandwiches in South Carolina

What Gruby's Serves and Where to Find It

Gruby's New York Deli brings New York–style sandwiches and cured meats to South Carolina, with a focus on pastrami, corned beef, and the kind of thick-cut, hand-stacked sandwiches that define the category. The menu centers on the classics: pastrami on rye, corned beef on rye, roast beef, turkey, and combinations that layer multiple meats. Sides run to pickles, coleslaw, and potato salad—the supporting cast that matters in a real deli.

Gruby's operates as a counter-service spot where you order at the register and either eat at a small number of tables or take your sandwich to go. The space is casual and unpretentious, designed around the food rather than the décor. Hours and exact location vary by which Gruby's location you're visiting, as the restaurant has expanded beyond its original footprint, so checking ahead by phone or online before you go saves a wasted trip.

Key Takeaways

• Gruby's specializes in hand-cut, hand-stacked sandwiches built on pastrami, corned beef, and roast beef—the meats are the point, not an afterthought.
• The restaurant operates counter-service only, so expect to order at the register and either eat quickly at a table or take your sandwich with you.
• Sides like pickles, coleslaw, and potato salad are traditional deli accompaniments and worth ordering alongside your sandwich.
• Gruby's has multiple locations in South Carolina, and hours and addresses differ by site, so confirm details before visiting.

The Pastrami and Corned Beef

The pastrami and corned beef are the backbone of what Gruby's does. Both are cured, spiced meats that require time and technique—they're not something a restaurant makes fresh daily, and Gruby's sources them from suppliers who understand the craft. The pastrami arrives at the restaurant already cured and is steamed to order, then sliced thick by hand and piled onto rye bread. The corned beef follows the same path: cured meat, steamed, sliced thick, stacked high.

The difference between a good pastrami sandwich and a mediocre one often comes down to the thickness of the slice and the amount of meat on the bread. Gruby's leans toward generous portions—you're getting a substantial sandwich, not a thin layer of meat on bread. The rye bread matters too; it needs to be sturdy enough to hold the weight and flavorful enough to stand up to the spiced, salty meat. Ask for it toasted if you prefer the bread to have more structure and a slight crunch.

Other Sandwiches and Combinations

Beyond pastrami and corned beef, Gruby's builds sandwiches from roast beef, turkey, and combinations that mix two or three meats. A pastrami-and-corned-beef sandwich stacks both cured meats on one sandwich—a move that works because the flavors complement rather than compete. Turkey sandwiches appeal to people who want something lighter but still substantial. Roast beef sandwiches offer a different texture and a less intensely spiced flavor profile.

The menu also typically includes egg salad, tuna salad, and chicken salad sandwiches for those who want to step away from cured meats entirely. These are made in-house and represent the deli's full range rather than its core identity. Prices vary by meat and location, but expect to pay more for pastrami and corned beef than for turkey or roast beef, reflecting both the cost of the cured meats and the labor involved in preparing them.

Sides and What to Order With Your Sandwich

A deli sandwich doesn't stand alone. Gruby's offers the traditional sides: half-sour pickles, coleslaw (usually creamy), and potato salad. These aren't decoration—they're part of the meal. The pickle cuts through the richness of the cured meat and cleanses your palate between bites. The coleslaw does similar work and adds a cool, tangy contrast. Potato salad rounds out the plate with something starchy and substantial.

Beverages at Gruby's typically include sodas, iced tea, and coffee. A cold drink pairs well with a hot sandwich; a hot drink works if you're eating in the morning or on a cool day. Many people order a half-sour pickle and a fountain drink as their default accompaniment, a combination that has worked in New York delis for decades and works here too.

When to Go and What to Expect

Gruby's is busiest around lunch, typically from 11 a.m. to 1:30 p.m. on weekdays. If you go during that window, expect a line and a wait—sometimes short, sometimes longer depending on how many people are ahead of you and how quickly the staff can slice and stack. Going early (right when they open) or late (after 1:30 p.m.) usually means a shorter wait and more breathing room to decide what you want.

The counter-service format means you order, pay, and receive your sandwich within a few minutes. You're not sitting down for a leisurely meal; you're getting a sandwich and eating it. Some people eat at the small number of tables Gruby's provides. Others take their sandwich to go—to work, to a park, to eat in their car. The restaurant is designed around speed and simplicity, not ambiance.

Dietary Considerations and Customization

Gruby's is built around cured meats and traditional deli fare, so vegetarian options are limited. Egg salad, tuna salad, and chicken salad sandwiches exist, but they're not the focus. If you have a gluten sensitivity or celiac disease, ask whether the restaurant can provide information about cross-contamination or whether they have gluten-free bread available—policies vary by location.

Customization is standard at a deli counter. You can ask for extra meat, less meat, no pickles, extra pickles, mustard instead of mayo, or any other adjustment. The staff is accustomed to requests and will build your sandwich the way you want it. If you're unsure what to order, asking the person behind the counter for a recommendation is fair game—they know which sandwiches move fastest and which are customer favorites.

Frequently Asked Questions

Is Gruby's a chain or a local restaurant?

Gruby's has multiple locations in South Carolina, so it operates as a small regional chain rather than a single independent restaurant. Each location follows the same menu and approach, though hours and exact addresses differ. It's not a national chain like a fast-food restaurant, but it's not a one-off spot either.

Can I order ahead or call in my sandwich?

Policies on phone orders vary by location. Some Gruby's locations take call-ahead orders, while others operate on a walk-up, counter-service basis only. Call the specific location you plan to visit and ask whether they can hold a sandwich for you or whether you need to order when you arrive.

What's the difference between pastrami and corned beef?

Both are cured beef brisket, but they're cured differently and spiced differently. Pastrami is typically spicier and has a smokier flavor; corned beef is milder and more brined. At Gruby's, both are steamed and sliced thick. If you've never had either, trying both on separate visits (or ordering a combination sandwich) is a good way to learn which you prefer.

Are the sandwiches big enough for two people?

Gruby's sandwiches are substantial and could potentially be split, but they're built and priced for one person. If you're two people looking to share, ordering one sandwich and two sides might work, or ordering two sandwiches and splitting both is another approach. The staff can cut a sandwich in half if you ask.

Does Gruby's have seating, or is it takeout only?

Gruby's has a small number of tables for eating in, but it's not a sit-down restaurant. Most customers eat quickly at a table or take their sandwich to go. If you need to eat there, arrive when it's not busy so you can find a seat without waiting.