Deli food is comfort food from Eastern Europe, Lithuania, Russia and Hungary. Many items on deli menus today were developed out of necessity as people migrated from country to country. Today, a turkey and swiss on sourdough with mayo is standard fare, but at a traditional deli you’ll find dark ryes and plenty of pastrami, beef brisket and frankfurters in the glass case. 

The delis of yesterday contain more than pastrami sandwiches and cheese blintzes. Historically, delis feed a hunger for New Americans that goes way beyond the stomach. They offer the sense of identity and the feeling of being “home.” It is the cuisine of these people, that we most often think of as delicatessen food — matzo ball soup, gefilte fish, potato latkes.

German and Alsatian immigrants were the first to open and run delicatessens in this country. Today, many of the delis still operating are run by third- and fourth-generation family members. There is a pride in what they do and in what they offer, and a love for the life they have inherited.

Mort’s has taken that giant leap to continue this tradition. The one that they hope will change the dining landscape in the Twin Cities, rather, the Deli scene, forever. They don’t want to be a New York Deli to a “T”, but they do want that vibe, that comfort food, the big portions and great service. We all remember our favorite haunts, the smells, the tastes.