Muscle memory guides longtime cooks' hands as they gather slivers of Boar's Head turkey and slices of imported swiss cheese, fold them inside marble rye, and seal them together with russian dressing. The Gourmet Deli's staff have spent two decades assembling imported meats and cheeses into hearty breakfast and lunch items, as well as getting to know patrons on a first-name basis. In back, the italian deli's refrigerators brim with cater-ready fare such as 6-foot subs and party platters capable of feeding large crowds or small giants.
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