NY Deli in South Carolina: Where to Find Authentic New York-Style Sandwiches and Sides

What NY Deli serves and where to find it

NY Deli is a sandwich shop in South Carolina that specializes in New York–style deli food: thick-cut meats piled high on fresh bread, classic sides like potato salad and coleslaw, and the no-nonsense approach to ordering that defines the category. The shop focuses on what New York delis do best—roast beef, pastrami, corned beef, turkey, and ham layered to order, usually on rye, pumpernickel, or a roll. If you grew up eating from a deli counter in New York or New Jersey, or you've visited and want that experience replicated here, this is the place to look.

The exact location and hours vary depending on which NY Deli location you're near. South Carolina has multiple delis operating under this name or similar branding, so before you go, confirm the address and whether they're open that day. Most traditional delis keep shorter hours than casual restaurants—many close by early evening and may not be open on Sundays.

Key Takeaways

• NY Deli serves thick sandwiches built to order with quality deli meats, rye bread, and traditional sides like potato salad and pickles.
• Ordering at a deli counter is different from ordering at a restaurant—you specify meat type, thickness, and bread choice, and the staff builds it in front of you.
• Pastrami, corned beef, and roast beef are the signature meats; turkey and ham are lighter options if you prefer something milder.
• Most NY Deli locations close early in the evening and may have limited weekend hours, so call ahead or check their posted schedule.

Signature sandwiches and how to order

A New York deli sandwich is built, not assembled from a menu board. You walk up to the counter, point to the meat you want, and tell the person behind the glass how thick you want it sliced and what bread you want it on. The most popular choices are pastrami (spiced, steamed, and peppery), corned beef (brined and boiled, milder than pastrami), and roast beef (lean and savory). Each comes with the option of mustard, mayo, or both, and most people order it on rye or pumpernickel.

If you've never ordered this way, don't hesitate to ask questions. Deli staff expect it. You can ask for a taste, ask how thick a quarter-inch is, or ask what the difference is between two cuts. The sandwich is yours to customize—if you want it piled high, say so. If you want it thin, they'll slice it thin. This is the opposite of a chain restaurant where the menu is fixed.

Beyond the main sandwich, most NY Delis offer sides that matter: potato salad (creamy or vinegar-based), coleslaw, pickles, olives, and sometimes herring or lox if they have a full counter. These aren't afterthoughts—they're part of the meal. A classic order is a sandwich, a side, a pickle, and a drink.

Pastrami versus corned beef: which to choose

The two most famous deli meats are pastrami and corned beef, and they're often confused because they're both brined, spiced beef. The difference is in the cut and the cooking method. Pastrami is made from the brisket point, heavily spiced with black pepper and coriander, and steamed after brining. It's peppery, smoky, and has a distinctive bark on the outside. Corned beef is made from the brisket flat, brined with pickling spices, and boiled. It's milder, more tender, and less aggressively seasoned.

If you like bold, peppery flavors and don't mind a chewier texture, pastrami is the choice. If you prefer something gentler and more tender, corned beef is better. Neither is "better"—it's personal preference. Many people order one on rye and one on pumpernickel and try both.

Sides and what to order with your sandwich

The sides at a New York deli are not optional garnishes. Potato salad, coleslaw, and pickles are part of the tradition. Potato salad at a deli is usually creamy, made with mayo and sometimes celery or onion, and served cold. Coleslaw is either creamy or vinegar-based; ask which style they make if you have a preference. Pickles are half-sour (still a little crisp) or full sour (fully fermented and tangy).

Some delis also stock herring in cream sauce, marinated mushrooms, olives, and cured fish like lox. These are not common at every location, but if you see them, they're worth trying. A full deli meal often includes a sandwich, a side, a pickle, and a beverage—usually coffee, soda, or egg cream if the deli makes it.

Deli etiquette and what to expect

A New York deli operates on a different rhythm than a casual restaurant. There's usually a line at the counter, especially at lunch. You wait your turn, order directly from the person behind the glass, and they make your sandwich while you watch. Payment happens at a register, sometimes separate from the counter. Tipping is customary—usually a dollar or two for a sandwich, more if you're ordering for a group.

The atmosphere is usually no-frills: bright lights, a counter with stools or a small dining area, and a focus on speed and quality rather than ambiance. People come in, order, eat, and leave. It's not a lingering place, though you're welcome to sit if there's space. The staff is efficient and direct—this is not a place for lengthy conversation, but it's also not unfriendly. It's just business.

What to know before you go

Call ahead to confirm hours and location. Many delis close by 6 or 7 p.m., and some don't open on Sundays or Mondays. If you're planning a deli meal for a group, you can usually call in an order and pick it up, which is faster than waiting in line. Bring cash if possible—some smaller delis are cash-only, though most now take cards.

Expect to spend between $10 and $18 for a sandwich and a side, depending on the meat and the size. A pastrami sandwich costs more than turkey because pastrami is more expensive to source and prepare. If you're very hungry, one sandwich is usually enough—they're substantial. If you're not sure how much meat you want, ask for a regular or a half, and most delis will accommodate.

Frequently Asked Questions

What's the difference between a deli and a sandwich shop?

A deli has a counter where meat is sliced to order in front of you, and you customize your sandwich. A sandwich shop usually has pre-made options or limited customization. Delis focus on quality meat and traditional preparation; sandwich shops prioritize speed and consistency.

Is pastrami supposed to be fatty?

Yes. Pastrami is made from the brisket point, which has more marbling than the flat. The fat is part of the flavor and texture. If you don't like fatty meat, corned beef or roast beef is a better choice.

Can I order just a small amount of meat?

Yes. You can ask for a half sandwich, a quarter pound, or any amount. The person behind the counter will slice what you ask for. There's no minimum order.

What should I order if I'm not sure what I like?

Start with a roast beef sandwich on rye with mustard and a side of potato salad. Roast beef is milder than pastrami or corned beef, familiar to most people, and a good introduction to deli food. Ask the staff what's popular that day—they know what's fresh.

Do delis take reservations or phone orders?

Most delis take phone orders for pickup, especially for groups or large orders. Call ahead and tell them what you want, and they'll have it ready when you arrive. Reservations for seating are rare—delis operate on a first-come, first-served basis.