To diners with a well-traveled palate, the corned beef at Gio’s NY Deli might taste familiar. It, along with the pastrami, kosher dills, and half-sours, travel approximately 1,500 miles from Carnegie Deli in New York to lend authentic flavor to a Manhattan-inspired menu. In her D Magazine review, Nancy Nichols complimented the sandwich makers for layering meats into balanced portions easier to hold than their towering East Coast counterparts. Though the bagels and bialys don’t originate from the Empire State, they are baked daily onsite in the New York tradition, and all-beef hot dogs recall franks forked out by the city’s street vendors. Deli-style ingredients resurface on the breakfast menu, which boasts homemade corned-beef hash and omelets puffed up by salami, pastrami, and compliments from the chef.
