Best of NEPA: Best Deli

Clancy’s Fancy hot sauce, slow-roasted porketta, imported sharp provolone, homemade roasted peppers. A slice or slather of these signature ingredients and others differentiate the favorite sandwich spots in Northeastern Pennsylvania from the masses, according to staffers at The Times Leader, The Abington Journal and The Weekender. Some customers would cross county lines for a scoop of a specific chicken salad or a particular pickle. All the below mentioned delicatessens and luncheonettes consistently grill, toast and roast their sandwich specialties to perfection.

Although emporium might be an accurate description of this downtown Wilkes-Barre mainstay, with its eclectic array of kitsch and classic for sale, at the crux is unforgettable flavor.

It’s tough to tear yourself away from the witty collection of magnets, wind chimes or gongs, but with a wall menu of 80 Circles creations, it might be wiser to make a selection at the counter and then shop while you wait the few minutes for the sandwich-making magic to occur.

According to staff, popular choices include the No. 9 Low Fat Lu Lu: Peppermill smoked turkey, champagne mustard, tomato, fat free mayo and alfalfa sprouts on multi-grain loaf and No. 47 D’s Berry Best: Sausalito turkey, American cheese, champagne cranberry preserves, alfalfa sprouts and mayo on rye.

No matter your selection, there is guaranteed to be one “fancy foodstuff” or specialty ingredient that will make the taste unique. Like No. 25, The Kirby Wallbanger ($5.05) – a dollop of Clancy’s Fancy Hot Sauce, a slather of Honeycup mustard, a dash of balsamic vinegar and alfalfa sprouts turns a meatless smorgasbord of cucumber slices, fresh pepper rings, fresh tomatoes, sun-dried tomatoes and American, Swiss and provolone cheese on pumpernickel into a memorable meal.

Owner Phil Rudy and the friendly staff make foodie happiness happen daily from 7:30 a.m. to 5:30 p.m. – and while the sandwiches must take top billing, a lunch purchase is not complete without original recipe chocolate chip walnut cookies, made-from-scratch soups and macaroni and cheese or even a homemade butter croissant for a late afternoon snack.

Flavorful deli pickles, high quality meats and cheeses and homemade soups and sides are generally expected from a favorite deli. But free dessert, 150 beer varieties from around the world and a colorful outdoor seating area (newly renovated) give the Beer Deli its unique flavor.

Owned for 21 years by West side brothers Bob and Frank Roccograndi, the Beer Deli is nothing if not consistent, Bob said.

“Consistency and good portions,” are what he feels makes their customers come back. “A lot of the things we do are the same as back then. We haven’t cut back.”

It’s almost impossible to leave hungry – whether you choose a meatball grinder ($6.99), the Hefty – a Beer Deli sloppy Joe on a foot-long bun ($3.79), or Braunschweiger, or liverwurst, with mustard and onion ($4.99). Or feel full, but stay fit, with a number of healthy options: garden or turkey burgers and more than seven salad options. Homemade soups, chowder (Manhattan) and chili and every side dish imaginable are listed on more than 11 white boards of menu items – from traditional macaroni and potato salad to fried battered vegetables and jalapeno poppers.

And, on any day as a dine-in customer, you’ll be treated to a free sweet after your meal: a sample of ice cream, a brownie or even banana cake.

With a tagline of “The original New York style deli serving the Wyoming Valley for over 50 years,” it’s no surprise that Goldstein’s Delicatessen has perfected traditional standbys like liverwurst on Jewish rye ($5.50) or bagel with lox and cream cheese ($7.50). But offerings like panini sandwiches, as well as the ability to mix your own six packs from among 600 different beer varieties keep it modern. The current owner is Danny Dieffenbach of Dallas.

The seven-page menu, with two pages dedicated to breakfast specials, might tempt an indecisive eater to visit daily on a quest to sample it all. But a seasoned Goldstein’s veteran will veer directly to a Chicken Frisbee – chicken salad in a pita topped with lettuce and tomato ($6.25) or a Corned Beef Special with creamy cole slaw and Russian dressing piled high on Jewish rye bread ($6.50).

Sandwiches include a choice of lettuce, tomato, onion, mayo, mustard, garlic mayo or Russian dressing and are served on Jewish rye but can also be prepared on white, whole wheat, sourdough, marble rye, hard roll, bagel or pita. And sandwiches can become platters with french fries and cole slaw for an additional $1.99

The Mishinski family opened the Third Base Luncheonette on March 26, 1949, long before fast food joints and roller-skating waitresses at drive-ins were popular. The second and third generations of Mishinskis keep the place hopping. When you walk through the doors it is like walking back in time. Much of the original deco decor is intact with low round stools surrounding an “M” shaped counter. This baby boomer remembers when Hazleton High School was across the street and students would pack the place at lunchtime. The food is pure American fare and a modest overhead menu lists simple, yet mouth-watering offerings.

Breakfast sandwiches can be prepared your way by selecting the type of bread, meat and witnessing the sizzle of eggs fried fresh on the counter grill. They offer a selection of burgers, sandwiches and hoagies of all varieties freshly prepared.

The Italian cold-cut hoagie is legendary in this part of the county. You can order exactly the way you like it: hot peppers, sweet peppers, onions or no onions, salami, ham and provolone on a fresh bun from a local bakery. For miles around they are sold in small convenience stores with signs proclaiming, “We Have Third Base Hoagies.”

If you’re a fan of baseball, the mother of Tampa Bay Rays manager and Hazleton native Joe Maddon prepares food here. 5. Cangianos Italian Specialties

Unwrap a white butcher paper package to find crispy New York style bread, imported sharp provolone, fresh basil and roasted red peppers – “The Sonny.”

This denotes you have made a selection from Cangiano’s Italian food store. The business is owned by Dana, Randall and Carol Cangiano. The shop offers a variety of homemade Italian dishes, pastries, ravioli, pasta and specials, but Carol Cangiano said that it is most well-known for its hoagies.

“(We have) great Italian hoagies, all named after family members,” Cangiano said. Cangiano’s offers 16 different subs, all with colorful names such as “The Little Joey” and “The Big Lou.” Cangiano’s homemade hoagies match their personalized business ideals.

Amber Cangiano, Carol Cangiano’s niece, described one of their staple sandwiches, “The Dolly.”

“We make our own seasoned chicken and marinate it with Balsamic vinegar,” she said. “We make our own roasted peppers as well.” The two Cangianos noted that four of their sandwiches are very popular. They described “The Uncle Paulie” and “The Cangiano” as classic Italian subs, with each having its own twist.

Another pair of popular choices, “The Godfather” and “The Sonny,” share the common ingredient of roasted red peppers topped with assorted cheeses.

Red potato salad, sandwich creations such as slow simmered pot roast and horseradish cheese or a homemade crab cake on a soft roll ($6.95 each) are a few specialties that have made the Pierce Street Deli, owned by Kenny Bond, a must-mention. Panini, clubs, salads and wings are all available for a dine-in experience among Koi ponds and fountains.

Two types of pasta fagioli available daily, specialty sandwiches such as a chicken cheesesteak with homemade vodka sauce or fresh spinach and Italian mozzarella with pesto are standouts at this Dunmore deli.