Stein's Market and Deli runs as a retail market and sandwich counter combined, set on Magazine Street. The shelves hold cured meats and salamis, dozens of imported cheeses, aged balsamic vinegars and oils, loose-leaf teas and coffees, and a beer selection running past 450 labels alongside an extended wine list.
The sandwich menu leans on deli standards: corned beef and pastrami on rye, a Reuben, a Rachel, and Stein's own version of a muffuletta built on mortadella, Molinari sopressata, Tuscan ham, and house-made olive salad. A run of sandwiches carries the names of regulars and friends of the shop — the Fernando, Kelly, Mumbler, Jeff Berger, Robért — built on imported prosciutto with rotating cheeses like Delice de Bourgogne and Taleggio. Breakfast runs on Davidovich bagels shipped from New York, topped with smoked salmon, whitefish salad, or Nueske's bacon and eggs.
The shop has built a devoted following for its sandwiches, drawing on the format and language of a New York deli set down in a cramped, cluttered New Orleans corner store.
The sandwich menu leans on deli standards: corned beef and pastrami on rye, a Reuben, a Rachel, and Stein's own version of a muffuletta built on mortadella, Molinari sopressata, Tuscan ham, and house-made olive salad. A run of sandwiches carries the names of regulars and friends of the shop — the Fernando, Kelly, Mumbler, Jeff Berger, Robért — built on imported prosciutto with rotating cheeses like Delice de Bourgogne and Taleggio. Breakfast runs on Davidovich bagels shipped from New York, topped with smoked salmon, whitefish salad, or Nueske's bacon and eggs.
The shop has built a devoted following for its sandwiches, drawing on the format and language of a New York deli set down in a cramped, cluttered New Orleans corner store.