Stein's Market & Deli

$$Dessert, Breakfast/Brunch, Deli/Sandwich ShopLower Garden District
Medium 3251f809 6cd7 4f45 8644 8fcd3b1646d1
Mon closed
Tue 7:00 am - 7:00 pm
Wed 7:00 am - 7:00 pm
Thu 7:00 am - 7:00 pm
Fri 7:00 am - 7:00 pm
Sat 9:00 am - 5:00 pm
Sun 9:00 am - 5:00 pm
2207 Magazine St
New Orleans, LA70130
Call: 504.527.0771
Visit Website


Reviews & Posts

Chef Emanuel Loubier reviews Sam sandwich at
"Hot pastrami, Swiss cheese, and cole slaw on rye bread with Russian dressing—I am a non-practicing Yankee, and some things just can't be swept under the rug. In this town of po' boys and muffalettas, a good pastrami sandwich is a beautiful thing. Make sure you get a Ba-Tampte half, sour pickle while you're there."
Chef Nathanial Zimet reviews Reuben sandwich at
"It's crispy, gooey, and peppery, and I order it hot with Thousand Island and sauerkraut on seeded marble rye. Growing up Jewish, I have to love a Reuben. Owner Dan Stein gets the proper ingredients and utilizes them—he is not too proud to buy great corned beef and it's evident in all of his sandwiches. He also always has Sriracha, and although I admit I can put that on almost anything, it is really good on rye bread."
Chef David Slater reviews Chicago Italian beef sandwich at
"This sandwich is a Saturday staple for me. Shaved beef with peppers, onions and aged provolone cheese. It’s not fancy—it’s just quality ingredients done really well. Stein’s also has cherry coffee—and Lauren brews the best coffee in the city."
Chef Aaron Burgau reviews Taylor pork roll at
"Stein's serves up pan-fried Taylor pork on a soft roll with spicy mustard, mayo, American cheese, lettuce, and tomatoes. This is my go-to hangover cure."
Chef Benjamin Thibodeaux reviews Cookies at
"Man, Stein's Market and Deli has these killer cookies that they make in-house. They're super simple and so good. They're up at the counter where you pick up your sammie, and they just knock your socks off. Don't sleep on getting these cookies!"
Chef Ryan Prewitt reviews South Philly roast pork sandwich at
"I love the chewy roast pork with creamy provolone cheese. The broccoli rabe gives the sandwich just a little bitterness that makes it really satisfying."
Chef Benjamin Thibodeaux reviews Rachel sandwich at
"I get the Rachel sandwich with GuS (Grown-up Soda). It is THE quintessential non-po' boy/burger in the city. I usually call ahead on my way to work and pop in to pick it up or just eat it there. When you call ahead, they let you cut the line, which is always awesome because there is always a line. They're closed on Mondays, so plan for that. Also, Andre is probably the coolest guy in town."