Mort's Delicatessen

Comments:

By KHS on November 10, 2008 at 1:12 pm:

We ate there last night...and let's just say I'm hoping that I don't get any food poisoning! Ordered a bbq chicken sandwhich with coleslaw, came out cold, not just cool as in it just sat there on the counter, but cold as in it was taken out of the fridge, thrown on a bun and brought out to me. I sent it back, and I saw them yelling at the cooks in the back, apparently its suppose to be warm. Then it came back to me, warm, after it had been thrown into the microwave, coleslaw and all, and to top it off, missing the top bun...who knows if I even got my own that i had stuck my finger in-I saw many other sandwiches being brought back-and then it finally came back to me semi-warm in some spots and cold in others again...I ate what I could-the only saving grace is that the chips were good-and the manager was gracious enough to comp our dinner but seriously? All I can say I've learned my lesson...

By MRS. E on June 24, 2008 at 7:41 am:

A DELI SHOULD not ever, ever NEED TO USE A MICROWAVE OVEN IF THEY'RE ANY GOOD AT SERVING WHAT IS ROUTINE IN THEIR FIELD. SERVICE IS SLOW (3 VISITS) AND SERVERS VERBALLY BLAME "THE KITCHEN" EVEN OFFERING THAT THE KITCHEN IS "SEPARTED INTO 4 PARTS AND THAT'S WHY THERE'S PROBLEMS"! WHATEVER THAT MEANS. THE CORNED BEEF/PASTRAMI DOESN'T COME IN NICE THIN SLICES....IT'S THICKER CUT TOTALLY CHOPPED UP PIECES...MAKES YOU THINK YOU'RE GETTING THE SCRAPS....LEFT OVER FROM SOMETHING ELSE. PRICES TOO HIGH FOR THIS KIND OF FOOD QUALITY.

By Stuart Borken on November 24, 2008 at 4:51 pm:

So, we went and I ordered a pickled tongue sandwich. The waitress said it was printed on the menu but they didn't carry it. So, I ordered kishka with beef gravy. The waitress said the kishka was sub par and they decided not to serve it. Then I ordered the braised short ribs. My three dining companions were served first and about 5-10 minutes later a plate comes to me with two top serloin steaks done medium rare and covered with BBQ sauce. I asked, what happened to my short ribs? I was told they ran out of short ribs and are serving steaks instead...."what's the matter, you don't like steak?" The steak was good and I felt like I was in New York City. The young waiters who are learning the ropes there need to learn about kishka, kreplach, kasha, Kosher, kimmel rye, carraway rye and challah. It must be like English is a second language in this restaurant. I wish them well, they are giving it a good shot. The atmosphere is wonderful and going there is not just about the food, it's about the experience and the schmoozing and the table hopping. Say, "Hi", to David one of the always present front of the restaurant managers. He is always there with a smile and will add to your getting the full experience of Mort's.

By lisa p on November 26, 2008 at 12:58 pm:

tried the borsct and the matzah ball soup, both of which good. atmospere is noisy and it seemd like the young teenagers behind the counter are still learning the ropes.

By Scott on December 1, 2008 at 3:12 pm:

Went there yesterday. The restaurant is a joke. They have no idea what they are doing, the owners (at least i think they are the owners) obviously have no idea what food is, or how to run a restaurant... i was there with a few other people, and we all agreed -they were high. The smell of skunk emanated, and there glazed over expressions were priceless. Food was not good, orders were wrong, and it seemed as if things had been left out -dry meat and bread. Scary really. Wont last long, hope they dont have too much invested.

By Yari on December 2, 2008 at 11:35 am:

Sorry to be blunt, but a word of advice...From a business standpoint, I hope their 'Chef' isnt putting this on their resume. Ouch, this was advertised as something great, but came out to be something very wrong. I think by spring it will be a bar with some microwave or deep fry extras. Then the attitudes of the staff will be right up there with the food, and then they only have to pay a cook to keep up with the dying economy.

By Ashii on December 4, 2008 at 2:16 pm:

Inspired by New York's Deli's, with a flashy interior to match, Mort's has now introduced traditional big apple favorites to Golden Valley -which is not an easy feat. This economy is not ideal for starting any business, especially a restaurant (I mean look at how many have closed their doors in the last 2 months). But I believe that this could be satisfying a niche market and really become something special. Located in a newly renovated stand alone building in the parking lot of an old strip mall you are sure to be pleasantly surprised by the vaulted ceilings and bright warm atmosphere. The only thing harder to find than good deli is a good overstuffed sandwich that doesn't sell itself as "gourmet" and leave you feeling overcharged. The price was just right, considering there was no way I could consume a whole sandwich (and I would like to meet someone who can), the half sandwich is a reasonable 9.99, -which come on folks -doesn't get much better. I had the Corned beef and Pastrami. The proportions of meat are stupendous, thick cut, well manicured, and tender. The meat is piled high (about 3 inches) in between two slices of bread of your choice. and they have many choices. Don't be afraid to ask the waiter to slow down and repeat those options again.. I ordered the New York Rye, which was soft and nutty however after one bite -my bread called it a day and I was left with an open faced sandwich. Not sure if they can cut the bread a bit thicker, but the meat was a bit of an overload. This monster comes surrounded by house made chips- ideal for a sandwich of this quality. The hefty thick chips had the perfect companion as I ordered the Reuben Dip, which was just right. (ps. The dip and chips is a meal in itself). I spoke to one of the owners very briefly as he did make it around to every table to give the good ol' hello. They are new to the restaurant biz, and now they seem to have the swing of things, service was prompt, alert, and friendly and the kinks seemed to be smoothed out considerably. Furthermore there is a lot which is imported. Carnigies, Brooklyn, etc. nothing was spared when trying to create the owners ideal Deli. They don't really need to worry about food quality -they have that down. The same way they don't have to worry about bad chef driven cuisine. What they do have to worry about is keeping things constant, and having everything in stock. With a 21 day ship period for products, supply and demand can be difficult. Just think about it as 'catch of the day' sometimes they may be out of something, but that is the way the cookie crumbles for imported things. I cant tell you how often I have ordered the 'special' at a seafood restaurant and they did not have enough stock to accommodate me. Now I know this is not seafood, but it is refreshing to see someone take serious attention to the quality and freshness with something as mundane as sandwich meat. I am excited to return again and again, and that doesn't happen often. Next time I will order the sandwich to go, and try one of their kitchen made creations. Im thinking cabbage rolls, stroganoff, or a specialty sandwich. Word to the restaurant: Deli sandwiches is a volatile business, everyone has a very strong viewpoint as to the perfect sandwich. So those who love the minimal ultra thin cut jimmy johns subs may not understand that they are sub-par. Just watch the service, make sure they take a deep breath. make sure the food comes out right and on time. (apps before meals, etc), and make sure no one has dry meat or bread. I think it will work out fine ☺ -Just for the foodie file, I, like most, have these terrible cravings. They sneak up on me at the oddest times.. However they usually dissipate before I can remedy them. One of these is corned beef. For those who consume this fairly regularly you know how frustrating it can be to find it and Cooking takes around 10 hours to prepare. Now I know, without a doubt I can go to Mort's and pick up my corned beef and return home piling it high on a plain bagel with boiled buttered cabbage and brown sugar -just like dad used to make! mmmmmmm

By russ on December 7, 2008 at 5:13 pm:

Seems that a lot of "shall I say clients of another close Deli" like to take pot shots. WOW how unprofessional, unenlightened, but most of all scripted! Seems also that alot of those who prefer another deli, to be unnamed still, like to also come in and before they even get their food, have a myriad of complaints, without even being served! Again, very unprofessional at the least, and very tacky for sure. We've been open what, a month? Plus we have weathered the storm of an opening. To all those who have said that they are "SO HAPPY" that we now have a deli we can go to, our thanks. Not a restaurant that merely sells deli! BTW, the response in house and amongst the community at large has been overwhelmingly positive, unlike the sting that keeps coming from mostly the same people, on different blogs. Thanks for your input and suggestions and patronage, we take it all to heart.

By Teddy Hobbins on December 11, 2008 at 11:12 am:

Seems like a lot of mixed reviews from a Deli, both the praise, and the hatred seem really false and scripted. Not sure about this place.. I'll have to try out of my love for sandwiches. I will have to say if you walk into a place, and the vibe is off, get out. It shouldn't take you numerous trips to decide whether or not the place is good.

By John Pedersen on December 31, 2008 at 2:24 pm:

Mort's...what a delight to have in the neighborhood. With large portions and sandwiches that are piled high, it really makes for a great meal...or 2. not since the days of the Lincoln del or the Brothers Restaurants have I been so impressed. The Counter help might me young but how else does a person learn? From my talks with the management; they wnat the feel of the New York Deli experience and in this customers opinion.....they have. Morts will have me as a loyal customer