Opening Thursday, May 15, Kneller’s Delicatessen & Appetizing delivers East Coast tradition to the desert, serving up classics at 2545 E. Speedway Blvd.
In a city where longtime delis have disappeared, this opening is more than just exciting — it fills a gap and revives a cherished dining style.
“It’s kind of a dying art,” said Jeremy Kneller-Hernandez, owner of Kneller’s Delicatessen. “A lot of spots are closing on the East Coast, and it’s funny because more of them are opening on the West Coast than on the East Coast right now — keeping the tradition going.”
Years in the making
Soft openings were held on the days leading up to the grand opening (Thursday, May 15), and from the moment the doors opened, it was clear Kneller’s is about more than just great food.
“It’s more of the feeling, the nostalgia, and the vibe that I’m trying to create,” Kneller-Hernandez added. “You know, today was definitely a testament to that. I think people were really feeling it — everyone was talking to each other at tables, at the counter bar — so we’re just having fun.”
Opening the deli is rooted in the memories of time spent with his grandfather — simple mornings that left a lasting impression.
“We’d read the newspaper, eat bagels, sip on coffee, and sit there with strangers —laughing as hard as we could,” said Kneller-Hernandez. “So, opening this deli is for me. It’s for me, selfishly and selflessly at the same time. It’s kind of funny how that works.”
On the Menu
If Kneller’s Delicatessen already sounds familiar to you, you’re in the company of others. For months now, folks have been lining up for his East Coast deli classics and comfort food at St. Philips Plaza’s farmers market.
The matzah ball soup is a must for anyone craving a warm, nostalgic bowl, and for something a little heartier, hit up the sandwich menu (for breakfast and lunch). The lox and cucumber breakfast sandwich comes with your choice of bagel, house-cured lox, cucumber, and cream cheese. For lunch, Sheila’s brisket is layered with smoked meat, gravy, pickles, and deli mustard sandwiched between sourdough.
Heck, there are even a few vegan options like the beet LT (Kneller’s take on a meat-free BLT) and a pickled beet bagel — your choice of bagel with pickled beets, a vegan cream cheese, capers, tomato, and onion.
Check out the full menu here and below.
“The deli is a little glimpse into a world of sharing moments of enjoying food, the morning, and reading the paper,” said Kneller-Hernandez. “Yeah, it’s cool to see. Don’t get me wrong, our food is great, but the food comes with the experience — it’s more of the feeling. How did that person make me feel at the counter? How did that chef make me feel when we had a conversation? It’s the little things like that. They’re magical and we’re connecting with the community.”
The deli is open from 7 a.m. to 2 p.m. on Tuesday through Sunday (subject to change). Also, Kneller’s Delicatessen will still randomly pop up here and there at markets around town. They cater, too!
Kneller’s Delicatessen & Appetizing is located at 2545 E. Speedway Blvd. For more information, visit knellersdelicatessen.com and follow Kneller’s on Instagram.
For more information on Kneller’s journey, read our January 7, 2025 article Jewish Soul Food and Tradition Shine at Kneller’s Delicatessen.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
