Cans Deli, a sister concept of TallBoys, has officially opened. The front of the 6,000-square-foot space serves as a deli, while the back serves as music-focused bar.
The interior features teal and apricot accents for an aesthetic evocative of a rollerskating rink. Customers order at the counter, then sit at one of the booths, window tables, or the communal high-top table.
Prices are affordable, ranging from $6 for Smoked & Fried Chicken Wings to $10 for the Pastrami Sandwich.
Our favorite was the House-Smoked Pork Belly Sandwich, which tasted like an evolved BLT. The pork belly was sliced thick enough for substantial meatiness, complemented by the clever addition of tangy and subtly sweet pickled tomatillos. The feta spread complemented the richness and acidity of the aforementioned ingredients.
Cans Deli Menu Highlights
- Pastrami Sandwich ($10) – smoked brisket, ground mustard on rye bread
- Turkey Sandwich ($10) – smoked turkey breast, hot ‘n sweet mustard, sharp cheddar, spring mix, tomato and onion on sourdough
- Smoked Eggplant Beet Sandwich ($10) – roasted yellow beets, goat chevre, roasted pecans, arugula, orange marmalade on wheat bread
- House-Smoked Pork Belly Sandwich ($10) – garlic jam, pickled tomatillos, arugula, house feta spread on wheat bread
- Smoked & Fried Chicken Wings ($6) – house-smoked chicken wings, classic style wing sauce, served with carrots & house-made tzatziki
- House-Made Pickles ($1)
Cans is currently running on limited operating hours of 5 – 10 p.m. for food and 5 p.m. – 2 a.m. for the bar. Starting Monday, food will be available from 11 a.m. – 10 p.m.
The menu is also limited at the moment — Cans will soon begin work on their own bread program, kimchi, and a handful of Mediterranean items such as falafel and hummus.
For more information on the history of Cans Deli, read Jewish deli-inspired “Cans” to replace “The Crackhouse” on 4th.
Cans Deli is located at at 340 N. 4th Ave. Keep up with Cans Deli on Facebook.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
