Corned beef sandwiches are the main attraction at Siegel’s Deli in Commerce Township, where the portions are big enough that ordering a half sandwich makes sense. This Metro Detroit spot also serves traditional Jewish deli favorites, including matzo ball soup, chopped liver, potato latkes, and Reubens.
The menu has a few surprises beyond the classics. There’s a sandwich called Mr. Hockey, another named the Soni, and a dessert selection featuring black-and-white cookies, strudel, and baklava.
Siegel’s keeps things simple with a casual dining room, generous sandwiches, and familiar deli staples. But the named sandwiches and extensive menu give first-time visitors plenty to explore.
A Corner of Commerce Township Built on Corned Beef
Siegel’s Deli sits at 3426 E West Maple Road in Commerce Township, Michigan. It is a suburban spot in Oakland County, a short drive from many Metro Detroit neighborhoods.
The mission here is simple and old-fashioned. Siegel’s serves the kind of food that Jewish delicatessens made famous, from corned beef and pastrami to soups and rye bread.
Corned beef is the name you hear most. The deli uses Sy Ginsberg corned beef, a well-known Detroit brand that many local delis trust.
That choice matters in this region. Metro Detroit has a long deli culture, and corned beef is close to a local food group.
The doors open at 8 AM every day of the week, and they close at 8 PM. That schedule makes it easy to show up for breakfast, lunch, or an early dinner.
Parking is another small win. The lot gives drivers plenty of room, which helps on busy weekdays.
I like that the deli does not try to be fancy. It focuses on deli classics and lets the sandwiches do the talking, which brings us to the sheer size of them.
Two-Thirds of a Pound Between Two Slices
Ask for a full corned beef sandwich, and the server may gently check if you mean it. The full version can hold about two-thirds of a pound of meat.
That is why Siegel’s now offers half sandwiches. A half is a smart pick if you also want soup, a side, or a treat from the bakery case later.
The corned beef is sliced thin, which keeps a tall sandwich from feeling tough. You can also ask for a lean cut if you prefer less fat, usually for a small extra charge.
Rye bread is the classic base. Siegel’s uses full-size slices on both sides, so the top and bottom match up evenly.
Plenty of people split a full sandwich into two meals. Eating half at lunch and saving the rest for dinner is a very practical deli move.
Here is my advice for a first visit. Start with a half, see how hungry you really are, and leave space for the soup pot, because the soups deserve their own chapter.
Sandwiches With Names Like Old Friends
Every good deli has sandwiches with personalities. At Siegel’s, many of them have names instead of just numbers.
The Soni, listed as number six, is a corned beef sandwich with coleslaw and Russian dressing. The slaw and dressing add moisture and crunch to all that meat.
The Elliot follows a similar idea. It brings corned beef on rye with coleslaw and Russian dressing, served with new dill pickles.
Then there is the Mr. Hockey. The name nods to Gordie Howe, the Detroit Red Wings legend who carried that nickname, and the sandwich is a lunchtime favorite for many diners.
Some people swap pastrami in place of corned beef.
Named sandwiches make ordering feel more personal. You are not just asking for item twelve, you are asking for the Elliot.
I find this tradition kind of sweet. It reminds me of how classic delis often named dishes after regulars, family members, or local heroes.
If you like a little tang and crunch, the slaw sandwiches are a good start. If you want something closer to the original deli icon, the Reuben is waiting.
The Reuben Gets Serious Attention
Few sandwiches stir up debate like the Reuben. Siegel’s version gets talked about almost as much as its plain corned beef.
The build is the classic one. Corned beef meets sauerkraut, Swiss cheese, and dressing on grilled rye bread.
You can also order it with pastrami. That swap brings a smokier, peppery meat into the same familiar mix.
The sauerkraut is the part people tend to forget. It adds a sour bite that cuts through the rich meat and melted cheese.
Sides help round things out. Onion rings, thick cut fries, and waffle fries can join the plate, so ask your server what is available that day.
A Reuben this size is not a dainty lunch. Grab extra napkins, and consider a fork for the pieces that slide out.
Here is a tip if you like extra sauce. Ask for dressing on the side so you can add as much as you want while you eat.
Once you have tried the sandwiches, the next deli test is a warm bowl of soup with a big round dumpling floating in it.
Matzo Balls and a Lineup of Soups
Matzo ball soup might be the most comforting dish in Jewish deli history. Siegel’s keeps it on the menu, and it is one of the items people mention often.
For newcomers, here is the quick explanation. A matzo ball is a dumpling made from matzo meal, eggs, and fat, simmered in chicken broth.
Texture can surprise first-timers. Some people expect noodles, so the soft round ball may take a bite or two to get used to.
Siegel’s offers more than one soup. Chicken noodle and pea soup show up, and a mushroom barley soup has appeared too.
Soup is a great partner for a half sandwich. Together they make a full meal without leaving you stuffed for hours.
Fun fact: matzo comes from Passover tradition, when unleavened bread is eaten. Matzo ball soup grew into a year-round favorite at delis across America.
I like ordering soup on a cold Michigan day. It feels right when the weather turns gray.
Soup is only one piece of the classic side menu, though. Some deli staples are a little bolder.
Chopped Liver, Latkes, and Other Old-School Staples
Chopped liver is one of those deli foods that people either love or skip. Siegel’s serves it, including in combination sandwiches.
The taste is strong and rich. Each deli has its own recipe, so even fans may notice differences from place to place.
Potato latkes are an easier first step. These fried potato pancakes are tied to Hanukkah, but delis serve them all year.
Breakfast brings more classics. Corned beef hash is on the menu, which makes sense at a place built around corned beef.
Salads also play a big role. You can find chicken salad, potato salad, and a chopped salad with turkey and corned beef that is large enough to share.
Here is a kind touch worth knowing. Staff have offered tastes of salads like chicken salad before someone orders.
Don’t be shy about asking questions if a dish is new to you. Deli menus can feel long, and servers can point you toward something that fits your taste.
To drink, there is a fizzy deli classic that deserves a mention all its own.
Cream Soda From a Can Called Dr. Brown’s
Ask any deli fan about drinks, and Dr. Brown’s will come up fast. Siegel’s carries the cans, including cream soda.
Dr. Brown’s has been tied to New York delis since the 1800s. It became famous for flavors like cream soda, black cherry, and Cel-Ray, a celery-flavored soda.
Yes, celery soda is real. It sounds odd, but it has a long history alongside pastrami and corned beef.
Cream soda is a gentler pick for first-timers. Its sweet vanilla style pairs well with salty deli meat.
Availability of each flavor can change, so check the cooler or ask your server. Not every deli stocks the full lineup.
I enjoy little details like this. A can of Dr. Brown’s on the table makes a meal feel connected to deli history across the country.
Water, coffee, and other drinks are options too. Still, if you want the full classic deli moment, a cold Dr. Brown’s is part of the picture.
And after the sandwich and soda, there is still one more stop before heading home, right by the door.
Save Room for the Bakery Case
Some of the best deli moments happen on the way out. Siegel’s keeps a small dessert case stocked with sweets that are easy to take home.
The black and white cookie is a classic choice. It is a soft, cake-like cookie topped half with vanilla icing and half with chocolate, and Siegel’s version is big.
Strudel is another option. This layered pastry, often filled with fruit, has deep roots in Central European baking.
Baklava shows up as well. Made with thin layers of dough, nuts, and honey syrup, it adds a sweet twist to the lineup.
Selections can change, so look over the case before you leave. What is there one day might be different the next.
Many people grab a treat for later rather than eating dessert right away. After a two-thirds-pound sandwich, that is a reasonable plan.
I like that the bakery case feels like part of the deli tradition. Old-school delis often sold pastries and rye bread alongside their meats.
That idea of food meant for sharing carries over to another service Siegel’s offers.
Party Trays That Feed the Whole Crowd
Planning a graduation, a shiva, or a family birthday? Siegel’s Deli offers catering, which brings the deli spread to your table.
Trays can include sliced meats, salads, dressings, and sourdough rye. Guests build their own sandwiches, which keeps things relaxed and easy.
Deli trays have long been a part of Jewish gatherings. They are simple to set out and feed a lot of people without much fuss.
The staff can help you figure out how much food you need. With portions this generous, ordering less than you expect can actually work out fine.
That kind of advice matters. Overordering is easy when you are nervous about running short.
A deli tray can also be a budget-friendly choice for bigger groups. It often compares well with other party foods like pizza.
My tip is to call ahead with your guest count and event date. Giving the deli time to prepare helps everything go smoothly.
Of course, many people still prefer eating right at the deli. The dining room has its own easygoing personality worth describing.
A Diner Feel With Friendly Young Servers
Nothing about the room tries too hard. Siegel’s has a casual, retro diner style that fits its classic menu.
The space is clean and welcoming, and nobody expects you to dress up. Families, coworkers, and solo diners can all settle in comfortably.
Many of the servers are young, including local students. The service tends to be friendly and helpful.
Lunch can get busy, especially on weekdays. Arriving a little early is a good way to grab a table without much waiting.
Evenings are often calmer. If you want a quieter meal, dinner time before the 8 PM close can be a nice window.
Takeout and delivery are available too. Fried items like onion rings and egg rolls may travel less well, so sandwiches are a safer bet to go.
A daily schedule from 8 AM to 8 PM makes planning simple. Breakfast, lunch, and dinner all fit.
In a region proud of its corned beef, Siegel’s keeps the deli tradition going one tall sandwich at a time. I would happily start with a half Elliot, a bowl of matzo ball soup, and a black and white cookie for the road.
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