Our Menus
We know.
Now that you’ve checked out our menus, you’re hungry.
Our Food
Smoked Fish Plate
Chicken & Waffles
Bloody Mary
Potato Latkes
#1 Dinty Moore
Corned Beef Sandwich
Jewish deli mavens for three generations , the Goldberg family has served the finest quality traditional and contemporary deli cuisine for over 60 years. Our menu is vast, but make no mistake, everything is thoughtful and flavorful. We serve hundreds of delectable dishes, each handcrafted with love and — in our humble opinion — the finest ingredients available anywhere. Our relationship with our smoked fish vendor goes back 40 years, and not for nothing, it’s the same vendor that supplies the legendary Russ & Daughters in New York City’s East Village. Don’t count out our fresh fish program, either. We receive fresh fish deliveries every day we’re open, and one of the best sellers at Stage is our broiled whitefish.
Our corned beef has been hailed by food lovers and restaurant critics alike. The West Side Story — hot corned beef or pastrami with coleslaw and Russian dressing on rye — has been our #1 seller since 1962. Another classic is Jack’s Special with hot corned beef, chicken liver, Russian dressing, and iceberg lettuce. But what does sitting president Steve Goldberg eat? Generally, he enjoys the stuffed cabbage a couple times a week, which is light, but high in protein. The cabbage is a family recipe which stretches back 100 years or more. He’s also partial to Nova Scotia lox on a bagel. And one of his favorite newer items is the salmon stir-fry, which features short-grain brown rice, vegetables, and beautiful fresh salmon.
Other popular favorites include our famous Mark Beltaire salad with turkey breast and lean corned beef, cheese blintzes, and pan-fried potato latkes. Add to that our amazing selection of New York smoked fishes, slow-simmered soups, eclectic entrees, and amazing desserts. We also have an all-day breakfast menu! Truly, there’s food for every occasion here at Stage.
signature double-baked rye bread
Our signature warm, seedless, double-baked rye bread is the pride of Stage. Jack Goldberg famously pioneered the idea of double-baked rye bread decades ago, and delis haven’t been the same since. The story goes that Jack wanted fresh rye bread for the deli, but he realized that bread delivered in the morning would be cool by lunch. So, Jack cleverly devised a solution: have the bakery bake the bread 80 percent of the way off-site, then bake it again in Stage’s oven. The results were exceptional: a warm, golden, sturdy crust and a soft yet robust center. Our rye is cut thicker than standard bread, which means it can be stacked sky high with corned beef and pastrami without yielding. It’s a method that’s been adopted by other legendary delis such as Langer’s in Los Angeles.
Often imitated but never duplicated, our bread is the real deal. Read what author and journalist David Sax has to say about Stage’s rye bread in this excerpt from his book, Save the Deli:
“Most [sandwiches] are served on Jack Goldberg’s famous double-baked rye, a Detroit specialty. The best deli ryes have a crisp, amber-colored crust and soft center, though these are increasingly difficult to find, especially in New York. Jack Goldberg pioneered the process of double-baking his rye breads… The warm loaf is cut into inch-thick slices on a diagonal. When you bite into a slice of double-baked rye, the difference in taste and texture is astounding. A thick, rustic crust greets your teeth, recalling the pleasurable chewiness of sourdough. The warm center of a double-baked rye has an airier density about it and doesn’t break apart when stressed. It makes New York’s rye taste like pigeon food.” Save the Deli, David Sax, 2009.
