THE STAGE DELI STORY
Stage is one of America’s most iconic delis. From Jack Goldberg’s invention of double-baked rye — which spread to delis as far as Los Angeles — to the restaurant’s glowing reputation held among Broadway stars, to a unique and transformative history stretching back nearly seven decades, Stage remains an authentic and deeply relevant restaurant experience.
Jack Goldberg’s lifelong dream was to open a delicatessen & restaurant that was a cut above the rest. Something hip and happening. A place for Broadway stars to nosh on chicken livers, for Southeast Michigan’s Jewish community to feel at home, and for hardworking Michiganders to experience deli royalty.
In 1962, Goldberg, along with his wife Harriet, opened the Stage Deli on Nine Mile Rd. in Oak Park, Michigan. Jack had inherited a rich culinary tradition of Jewish cooking — stuffed cabbage, kreplach, blintzes, and matzo balls. As a teenager, he trained in legendary delis like Ben & George and Hy Horenstein, anchors of Detroit’s then-burgeoning deli scene. He’d learned the ways of corned beef and pastrami, pickles and rye. With his culinary chops, exciting vision, and Depression-era drive, he put every penny he had into opening Stage — and boy did it pay off.
In the ‘60s, the nearby Northland Playhouse drew sizable audiences from its Broadway productions, with stars of the day like Cesar Romero, Shelly Winters, and Jayne Mansfield (Jack’s favorite) all gracing the restaurant with their presence. Stage was their favorite after-production haunt, the kind of joint where you could see movie stars canoodling in a corner booth listening to the sounds of live jazz. Broadway is gone, but the Stage is still here, and with plenty of schmooze and chutzpah!
In 2009, the restaurant underwent a remodel. In addition to reimagining the front facade and adding a patio, every surface and wall of the interior got an upgrade. There used to be only one window in the restaurant; now, a wall of windows allows natural light to shine throughout the space. After all, it’s the deli’s job to change and adapt with the needs of the community. But one thing has always remained constant all these years: the Goldbergs’ dedication to the Stage mission. That mission is to serve only the finest traditional and modern Jewish deli cuisine. To serve with abundance, respect, and style remains our guiding light.
Stage is also a family business. From Jack, to his son — owner-proprietor Steve Goldberg — to Steve’s daughter Jolie, who is heavily involved in the day-to-day operations of the restaurant today. With her own daughter now in tow, who knows, maybe a fourth generation of deli mavens is on the way. As we motor through our second half-century of business, we invite you to join us in celebrating Jack’s vision — the family vision — of what a Jewish delicatessen can truly achieve.
The Deli Counter
In addition to a spacious sit-down restaurant, we also operate a full-service deli counter that’s vibrant and eclectic. The deli counter is our statement piece—filled with a delicious array of salads, soups, whitefish, lox, sliced deli meats, fresh bread, cheeses, pickles, desserts, plus a selection of beverages and other provisions. Visit the deli counter to stock up your home fridge, plan a picnic, or to supply your next Shabbat!
The heart and soul of a deli is the counter, and we’re proud to say that ours is a well-curated food lover’s wonderland.
Stage Deli’s Most Popular Sandwich Through The decades
the 1960s
the 1970s
the 1980s
the 1990s
the 2000s
the 2010s
the 2020s
Treat Yourself to Our West Side Story
Frequently Asked Questions
-
Stage Deli generally does not accept reservations. Guests are seated on a first-come basis and we try our best to minimize wait times.
We do accept reservations of 6 or more guests. Please give us a call at (248) 855-6622 to reserve.If your party is larger than 10, we will guide you to our Family Style Dining, which will provide a delightful and seamless experience for you and your guests.
Reservations are held for 15 minutes and may require an advance deposit of $20 per guest. -
The Stage is an Eastern European-inspired Jewish delicatessen. It is not kosher. Kosher is a legal status requiring very strict regulation in the way food is raised and processed. Our food is of the highest quality, but does not go through the kosher certification process. That said, we have many guests who keep kosher and dine with us regularly — enjoying dairy items such as cheese blintzes, our vegetarian salads, or our broiled fish dinners. We literally have something for everybody here. And if you can't find something, you're just not hungry.
-
Almost everything on our menu can be made gluten-free. For sandwiches, we offer a terrific gluten-free rye bread and gluten-free buns. Another popular alternative is enjoying your sandwich on a crisp lettuce shell. Our fresh fish, prime steaks, and grilled chicken are naturally gluten-free, and most of our soups are as well. We are sensitive to the dietary needs of our guests and bend over backwards not only to accommodate them, but to celebrate them.
-
We have a wonderful variety of options across the spectrum. For pescatarians, we bring in fresh fish daily alongside our prized smoked fish program. For dairy-eating vegetarians, we have cheese blintzes, beautiful egg dishes, and pastas. And for our vegan guests, some of our most popular selections include our black bean burger, falafel, and avocado toast. There is genuinely something here for everyone.
-
Gift cards are one of our most popular gift ideas. Physical gift cards are available for purchase in our restaurant, and digital gift cards in any can be purchased online. It is the perfect gift of deliciousness and graciousness.
-
Our custom catering program is suitable for any type of event. Business meetings, graduations, wedding showers, shivas, birthday celebrations, poker games, company parties — you name it. Whatever the occasion, we can make it a success.
-
Corned beef and pastrami love steam. The best way to reheat them is to place the meat in a strainer over boiling water and allow the steam to gently warm it through — it comes out tender and juicy every time. For a more modern approach, place the meat on a microwave-safe dish, add a tablespoon of water or chicken broth, cover with plastic film, and heat until warm. Either method works beautifully
-
A potato latke needs its characteristic crispness — otherwise it is just mashed potatoes. The best way to reheat latkes is in a pan with hot oil, frying them until crispy on all sides. If that is not in the cards, place them on a sheet tray lined with parchment paper or even a paper bag, and heat in the oven at 400 degrees for about ten minutes until crispy. Microwave? Forget about it.
-
Bringing deli home is easy and economical — our experienced counter staff are happy to guide you. As a general rule, figure three people per pound of deli meat. For coleslaw and potato salad, plan on four people per pound. A whole rye bread is good for about eight people. If you are going the bagels and lox route, figure two to three ounces of smoked fish per person. When in doubt, ask us — we do this every day.
-
Our dairy trays focus on smoked fish and salads. They are traditional for shiva periods, Yom Kippur, and other holidays — and they are also perfect for a bagels and lox brunch. We take great pride in our smoked fish program. We receive our fish fresh weekly from New York and hand-slice our Nova lox and Sable in-house.
-
Mark Beltaire was a celebrated writer for the Detroit News in the 1950s. His column, The Town Crier, was one of the most widely read of its time — reporting on the daily happenings of Detroit society, theater, entertainment, and city life. He was a legend. His salad is the same. The Mark Beltaire Salad is our most popular salad, loaded with meats and cheese and dressed with our signature Stage Dressing — a custom-recipe, sour cream-based garlic dressing that is often imitated but never duplicated.