Wednesday, March 1, 2017

With its 50th anniversary arriving in a few months it was high time for us to make a return visit to Benjies New York Deli Restaurant in Santa Ana. 
We have written about Orange County's only N.Y. Deli before but it was time to renew our acquaintance with Owners Lloyd and Noriko Weinstein and once again feast on some our favorites like corned beef on rye, the Matzo Ball soup and chopped liver paste.
The restaurant  was opened in 1967 by Stan Weinstein, Lloyd's father and later taken over by his son, Lloyd.
Through the years Benjies has received many awards including some by the Orange County Register and the Southern California Restaurant Writers.
On this visit we were treated to a huge tray of heaping goodies like the pickled  tongue, corned beef, pastrami, potato and cold slaw salads, chopped liver,  and several varieties of pickles all with two styles of homemade bread.
We also had to try the house specialty, sauced dipped brisket of beef.
The menu at Benjies goes far past its deli with many traditional American entrees and serves breakfast, lunch and dinner.
There is also a most attractive bar and lounge which recently enjoyed a remodeling and makeover.
Many of the service staff have enjoyed long careers at Benjies.  We chatted with Waitress Sally Davis who has been with the restaurant for 44 years.
Benjies New York Delicatessen Bakery is located at 1828 N. Tustin Avenue in Santa Ana with a large adjacent free parking lot.  It is open seven days a week for breakfast, lunch and dinner.  Telephone 714 541-6263, web 

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