Unearth The Voyage
Most people think you need to fly to New York City for an authentic deli experience, but that’s just not true anymore. Right here in Oklahoma, there’s a place serving up the kind of sandwiches that would make a Brooklyn native weep tears of joy.
I’m talking about towering pastrami, real bagels that actually have that perfect chewy crust, and matzo ball soup that tastes like it came straight from a grandmother’s kitchen. The best part is you don’t need a passport or a plane ticket to get there.
Just hop in your car and point it toward Yukon, because what awaits you is worth every mile of highway.
The Real Deal on South Yukon Parkway
I pulled up to Krell’s East Coast Style Delicatessen at 2121 S Yukon Pkwy #150 in Yukon, Oklahoma, and honestly wasn’t sure what to expect. From the outside, it looks like any other spot in a strip mall.
But the moment I walked through those doors, everything changed. The owner greeted me like I was family, and the smell of freshly prepared deli meats hit me immediately.
This place has been serving authentic East Coast style deli food since it opened, and the passion shows in every detail. The dining area is clean and comfortable, with enough space to actually enjoy your meal without feeling cramped.
What really struck me was how the owner takes pride in every sandwich that leaves the kitchen. He’s not just running a restaurant, he’s sharing a piece of East Coast culture with Oklahoma.
The hours are Thursday through the week from 11 AM to 8 PM, so plan accordingly. My advice is to come hungry and come ready to experience something different from your typical lunch spot.
This isn’t fast food, it’s food made with care and attention to tradition.
The Complimentary Pickle Plate That Starts Every Meal
Before my sandwich even arrived, the server brought out something I didn’t expect at all. A whole plate of house-made pickles appeared at my table, completely complimentary.
These weren’t your average grocery store pickles either. The spears were crisp and tangy, with just the right amount of garlic and dill.
But the real surprise was the pickled green tomatoes. I’d never tried them before, and they completely changed my understanding of what pickled vegetables could be.
Tangy, slightly sweet, and with a firmness that made each bite satisfying.
Several customers mentioned these pickles in their reviews, and now I understand why. They’re not just a side dish or an afterthought.
The owner makes them himself, and you can taste the difference between something made with care versus something pulled from a jar. Some visits, the spears might be softer than others, but the pickled tomatoes are consistently excellent.
I found myself eating these while waiting for my food and wishing I could take a whole container home. They set the tone for everything that followed.
Sandwiches That Redefine What Size Means
When my sandwich arrived, I actually laughed out loud. The thing was absolutely massive, easily twice the size of what most restaurants call a full sandwich.
The meat was piled so high I had to compress it just to take a bite. This is the kind of sandwich where you get two meals out of one order, and I’m not exaggerating.
The bread held up remarkably well despite all that weight. Whether you order on rye, a bagel, or regular bread, it’s clearly fresh and has the texture to support all those fillings.
I watched other diners struggling with the same happy problem, trying to figure out the best angle of attack. Some people ended up eating with a fork and knife, which honestly isn’t a bad strategy.
The portions here are generous to a fault. My only complaint, and I’ve seen others mention this too, is that sometimes the meat distribution can be uneven.
You might get a few bites that are mostly bread at the ends.
But that’s easily fixed by redistributing things yourself. The quality and quantity of what you’re getting makes this a serious value.
The Philly Cheesesteak That Brings People Back Weekly
One regular told me he comes here twice a week just for the Philly cheesesteak. After trying it myself, I completely understand his dedication.
The steak is sliced thin and cooked perfectly, with just the right amount of char on the edges. You can get it with traditional Cheez Whiz or opt for provolone if you prefer.
I went with the Whiz because that’s the authentic Philadelphia way, and it did not disappoint. The cheese melted into every crevice of the meat, creating that gooey, savory combination that makes a great cheesesteak.
The sandwich comes on a proper hoagie roll that’s soft inside but sturdy enough to hold everything together. Some reviews mentioned the sandwich getting a bit soggy, which can happen with any cheesesteak if it sits too long.
My advice is to eat it fresh and hot. The portion size is huge, easily enough for two people to share or for you to have leftovers for later.
At around nineteen dollars, it’s not the cheapest sandwich in town, but the quality and size justify the cost. This is real deal Philly food in the heart of Oklahoma.
Pastrami and Reuben Sandwiches Done Right
The pastrami here has earned a serious reputation. Multiple people told me it’s the best Reuben in Oklahoma, and that’s a bold claim.
I ordered the Reuben and understood immediately what they meant. The corned beef was tender and piled high, with that perfect pink color and peppery crust you want.
The sauerkraut wasn’t too sour or too wet, and the Swiss cheese melted beautifully over everything. The Russian dressing added just enough tang without overwhelming the other flavors.
What really made it special was the rye bread, toasted to a golden brown with just a bit of butter. That bread had the slightly sour flavor and dense texture that real rye should have.
Some customers order the plain pastrami without all the extras, and I can see why. Sometimes you just want to taste the quality of the meat without anything else getting in the way.
The pastrami is clearly a point of pride here, and whether you get it as a Reuben or plain, you’re getting something special. This is the kind of sandwich that makes you understand why New Yorkers are so particular about their delis.
The Cuban Sandwich With Mixed Reviews
The Cubano at this deli is a bit of a wildcard based on what I experienced and heard from others. When it’s done right, it’s fantastic.
The sandwich has all the traditional elements including roasted pork, ham, Swiss cheese, pickles, and mustard on bread that gets pressed on a panini grill. The flavors work together beautifully when everything is balanced.
However, consistency seems to be an issue with this particular sandwich. Some visits, the pork can be a bit grainy or tough, and the meat distribution isn’t always even.
One customer mentioned getting mostly bread at the ends with all the meat concentrated in the middle. The pressing process is crucial for a Cuban, and sometimes the bread needs more time on the grill to get that crispy, buttery exterior.
When I tried it, the flavors were there but the bread could have been crispier. The sandwich also benefits from having enough pickles throughout to cut through the richness of the meat and cheese.
At fifteen dollars, you want it to be perfect every time. My suggestion would be to ask for extra pressing and make sure the meat is distributed evenly before they wrap it up.
Matzo Ball Soup That Tastes Like Home
Finding authentic matzo ball soup in Oklahoma is nearly impossible, which makes this place extra special. The soup here is the real thing, with a clear, flavorful chicken broth that tastes like it simmered for hours.
The matzo balls themselves are light and fluffy, exactly what you want. Some visits they might be a bit delicate and fall apart easily, but that’s actually a sign they’re not overworked or too dense.
The broth had that rich, comforting quality that makes you feel better even if you weren’t sick to begin with. I could taste the chicken and vegetables that went into making it, not just salt and powder like so many restaurant soups.
This is apparently the only place in the Oklahoma City metro area advertising matzo ball soup, and they’re doing it justice. For anyone with East Coast roots or Jewish heritage, this soup will take you right back to family dinners.
The portion is generous enough to be a meal on its own, especially if you pair it with a half sandwich. On a cold day or when you’re feeling under the weather, this soup is exactly what you need.
Real New York Bagels and Lox
Real bagels are hard to find outside the Northeast, but somehow this deli managed to get it right. These aren’t the soft, bready circles that most places call bagels.
These have that essential chewy crust on the outside and dense, slightly springy interior that defines a proper New York bagel. The owner clearly knows the difference and refuses to compromise.
I tried the lox and schmear, which came with a generous amount of cream cheese, real lox, capers, and red onion. The lox was fresh and had that silky, slightly salty flavor you want.
One customer mentioned the cream cheese being a bit thin and the lox slightly dry on their visit, which can happen depending on timing and preparation. When I went, everything was perfectly balanced.
The bagels are also available by the dozen to take home, which is a great option if you want to have real bagels for breakfast throughout the week. They also sell challah bread, which is equally authentic and delicious.
For anyone who grew up eating real bagels and has been disappointed by Oklahoma’s usual offerings, this place will restore your faith.
Fried Pickles and Sides Worth Ordering
The fried pickles here earned the title of best in Oklahoma City from at least one very enthusiastic customer. After trying them, I’m inclined to agree.
The breading is light and crispy without being greasy, and the pickles inside stay firm and tangy. They’re served hot and fresh, which makes all the difference.
The steak fries are another solid choice, thick cut and crispy on the outside while staying fluffy inside. The onion rings are equally good, with a coating that actually stays on the onion instead of sliding off.
What really elevates the sides here is the house-made cherry pepper ranch. This stuff is incredible, with just enough heat from the cherry peppers to make it interesting without overwhelming the creamy ranch base.
I found myself dipping everything in it. The potato salad gets mixed reviews, with some people loving it and others finding it just okay.
Personally, I’d stick with the fried options and the fries. The portions on the sides are generous, so one order is usually enough for two people to share.
These aren’t afterthoughts, they’re genuine menu highlights that deserve attention.
Desserts That Steal the Show
Save room for dessert here, because the sweets are no joke. The banana pudding cheesecake has achieved legendary status among regular customers.
One couple jokingly offered the owner six months of free labor for the recipe, and while they were laughing, I don’t think they were entirely kidding. This dessert combines two classic comfort foods into something completely new.
The cheesecake is creamy and rich, while the banana pudding adds sweetness and that nostalgic flavor we all love. The lemon bar is another standout, with a perfect balance of tart and sweet.
The crust is buttery and crumbly, while the lemon filling has that bright, fresh citrus flavor that cleanses your palate after a heavy sandwich. These desserts aren’t just thrown together as an afterthought.
They’re made with the same care and attention as everything else on the menu. The hamantashen cookies are available too, though they’re non-traditional flavors since poppy seed and prune aren’t as popular in Oklahoma.
Still, they’re worth trying if you want something a bit different. After a massive sandwich, these desserts provide the perfect sweet ending to your meal.
