From Our Editors
There's a reason why the sandwiches at Keller's Deli and Cafe have brought local customers and food critics back for seconds and thirds. Owner and head baker Cameron Keller studied artisan and sourdough baking at the French Culinary Institute in New York City, learning the ins and outs of classic European recipes. He begins his bordalais bread with a 100-year-old German sourdough starter to impart maximum flavor, and he tops the hot, chewy bread with deli meats. Of the house-brined corned-beef brisket, Cityview Food Dude Jim Duncan says, "No other corned beef in town compares for tenderness and flavor." And after biting into the thick slices of it on the reuben sandwich, the author of the Distilled Opinion food blog remarked, "I was amazed because I’d never had corned beef quite like this." Other sandwiches of note include the handcrafted meatloaf, which boasts ground beef and an apple-cider-vinegar tomato sauce. The outdoor patio is an ideal spot to read a book or construct a sun visor out of a baguette.