This California Italian Deli Puts NY Steak At The Top Of Your Map
Sunlight leans across East 19th Street and settles on the front windows of Luigi’s, a deli whose plain sign barely hints at the loyalty it inspires. I’d heard about it in fragments, friends swearing by the sandwiches, coworkers suggesting detours, locals insisting it was worth the drive.
Step inside and the scene is simple: the sizzle of steak on the flat top, onions giving off their sweetness, the rhythm of knives slicing through meat with practiced ease. The air smells alive with garlic and grill smoke, and the counter feels like a place where appetite always finds its answer.
Fifteen small notes; rituals, details, and flavors, explain why Luigi’s has earned a spot worth circling on any map.
Cole’s Steak Sandwich On Wednesdays
By noon the line wraps near the counter, chatter rising as the grill throws off smoke. The atmosphere crackles, anticipation thick as the scent of beef.
The steak sandwich appears only on Wednesdays. Thin-sliced New York steak meets grilled onions and cheese on a toasted roll, stacked by habit more than show.
I watched people order two at once, one for now, one boxed for later. It was less greed than survival; missing a week feels like a mistake you taste.
Thinly Sliced NY Steak With Grilled Onions
Onions hit the griddle and sizzle until they gloss amber, their sweetness mixing with the smell of beef searing nearby. Steam fogs the glass.
This steak is sliced thin enough to fold over itself in ribbons. The onions settle on top, turning every bite into balance, savory against sweet.
Tip: ask them to pile the onions high. The staff doesn’t skimp, and the extra caramelization only deepens the flavor without drowning the steak.
Pepper Jack On A Toasted Soft Roll
The cheese stretches, melting just enough to seep between the grain of bread and steak. The roll crackles faintly as it gives under pressure.
Pepper jack was added decades ago, bringing mild heat that sharpens each bite without overwhelming the meat. The toasted roll holds it all steady.
I once ate this too quickly, the spice catching me off guard. The burn was gentle, but it made me laugh, like the sandwich reminded me who was boss.
New York Steak Family Dinners
Long tables fill quickly as evenings stretch, families and coworkers sliding into booths. The hum is steady, louder than lunch, framed by clinking glasses.
On Thursdays and Fridays, the kitchen shifts toward family dinners: New York steak plates with sides of pasta, salad, and bread. Portions tilt generous, true to the deli’s roots.
Call ahead for these nights. Regulars know the drill, and tables don’t stay open long once the smell of steak drifts past the door.
Lunch-Only NY Steak And Pasta Plates
Steak slices arrive draped across spaghetti, juices soaking into noodles. The pairing looks simple but lands like comfort engineered.
This lunch staple goes back decades, part of the daily menu cycle that defines the deli’s rhythm. It stays confined to midday, making it a ritual for the lunch crowd.
I suggest arriving before 1 p.m. The portions are consistent, but the pasta shines brightest when the kitchen is moving at peak midday pace.
Deli Next Door For Take-Home Provisions
The adjoining shop smells of cured meats, garlic, and warm bread. Shelves sag under olive oil tins and imported pasta, a pantry waiting to be raided.
Cold cuts, sausages, and cheeses stretch behind glass. This side of the business complements the hot plates, letting you take the deli home.
I left with a paper bag heavy with soppressata and a loaf. That night’s sandwich was nearly as satisfying as eating in the dining room.
Long-Running Family Operation Since 1910
The walls carry framed photos, faded but proud, each marking decades of family ownership. The atmosphere feels inherited, not manufactured.
This deli traces back to 1910, when it opened as a small Italian market before expanding into full meals and steak traditions. Every plate still feels tethered to that history.
Take a moment to look at the memorabilia while waiting. It makes the food feel less like a transaction, more like joining a story in progress.
Lunch Hours Tuesday Through Saturday
Doors open just before midday, the scent of fresh bread and garlic greeting those already queued outside. Sunlight angles through, catching the counters in a soft glow.
The deli runs lunch Tuesday to Saturday, focusing its energy on mid-day meals. Sundays and Mondays remain closed, a rhythm that regulars respect.
Plan a weekday visit if possible. Saturdays get crowded with travelers, while Tuesday through Friday holds a steadier pace and shorter wait times.
Online Menus And Weekly Specials Posted
The website hums with updates, new specials listed each week without fuss. A simple scroll shows which days are dedicated to steak, pasta, or deli classics.
Posting menus online reflects how the deli blends tradition with practicality. Customers know exactly what day their favorite plates land before stepping inside.
Tip: check early in the week. Specials go up ahead of time, making it easy to plan your visit around the steak-and-onion ritual.
Classic Sides And Italian Staples To Match
Bowls of pasta, salads with oil and vinegar, and loaves of bread cut thick all orbit the steak plates. The menu balances Italian staples with roadhouse comfort.
Each dish reflects continuity with the deli’s origins, from antipasto platters to simple soups, carried forward alongside the famous New York steak.
I ordered pasta on the side once, thinking it would play second fiddle. It surprised me; al dente, flavorful, good enough that I nearly forgot the steak for a moment.