Dining
BY SARAH HERNANDEZ
The cheesesteak ($12) is ribeye, onions, green bell peppers and melted American cheese.
The Reuben ($14-$17) is pastrami, sauerkraut, Swiss cheese and Russian dressing.
PHOTOS BY SARAH HERNANDEZ COMMUNITY IMPACT
Otherside Deli o ers Northeast-style subs in Austin Otherside Deli owner Derrick Smith says he’s committed to “keeping it simple” and o ering a no-frills sandwich shop in Central Austin. The backstory Otherside Deli opened as a food truck in Novem-
On the menu Otherside Deli o ers classic subs cold or hot served on toasted marble rye or sourdough. The pastrami Reuben is the shop’s bestseller. Smith said they brine, cook and hand carve the brisket, and the bread is fresh from New World Bakery in Kyle. The deli also makes its own corned beef. “We’re not trying to reinvent the wheel,” he said. “We still make everything that we can from scratch. Deli meats and cheeses are hard to [make] for a building like this, so we get the best quality we can get, but we’re not trying to [add] gold leaves, or something trendy or Instagrammable. We just wanted something that’s good and quick.”
Derrick Smith is the owner of Otherside Deli.
ber 2017 after Smith and his business partner moved to Austin from the Northeast. Smith had worked at Herschel’s East Side Deli, a New York- style Jewish deli in Philadelphia, and wanted to bring a taste of the shop’s food to Austin. “We both wanted a good sandwich shop in Austin, and we were from the area where there’s a sandwich shop on every corner,” Smith said. In November 2018, Otherside Deli moved out of the truck into its current spot on West 34th Street.
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1104 W. 34th St., Ste. D, Austin www.othersidedeliatx.com
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