Walk into Harold’s New York Deli NJ for the first time, and you’ll notice something immediately. It’s not just the smell of steamed pastrami or the frantic clinking of silverware. It’s the visual scale of the place. You aren’t just looking at sandwiches; you’re looking at architectural feats of cured meat. It’s honestly a little ridiculous.
Located in Edison, tucked away in a somewhat unassuming business complex near a Holiday Inn, Harold’s has become a pilgrimage site for anyone who thinks a "regular" sandwich is an insult. This isn’t just a deli. It’s a challenge. If you come here alone and try to finish a Reuben by yourself, you’re either a professional competitive eater or about to have a very long afternoon nap in your car.
The Man Behind the Meat: Harold Jaffe's Legacy
You can't talk about Harold’s New York Deli NJ without mentioning the man who started it all. Harold Jaffe, who sadly passed away in March 2025 at the age of 82, was a legend in the world of Jewish delis. He didn't just stumble into the business. He was a Marine veteran who brought that disciplined "one foot in front of the other" work ethic to the kitchen.
Before Edison became the flagship, Harold spent years refining his craft at the iconic Carnegie Deli in New York City. He was a partner in their meat processing and cheesecake factory. When he left to open his own spots in New Jersey—first in Lawrenceville, then Parsippany and Lyndhurst—he brought that high-tier NYC quality with him. But he added his own signature twist: the "you eat with your eyes" philosophy.
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That’s basically code for "make everything so big it looks impossible to eat."
Harold's New York Deli NJ: The Art of the Shared Meal
If you’re planning a trip to Edison, understand one thing: do not order like a normal human. At Harold's, the menu is divided into "Junior," "Large," and "X-Large."
Don't let the word "Junior" fool you. A Junior pastrami or corned beef sandwich at Harold's New York Deli NJ usually packs more meat than three standard sandwiches at your local sub shop. It’s enough for one very hungry person or two people looking for a light lunch.
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The X-Large sandwiches? Those are the stuff of legends. We’re talking about 2.5 to 4 pounds of meat. They come with a stack of rye bread on the side because there is no physical way to fit all that meat between two slices. You basically have to assemble your own mini-sandwiches as you go. It’s a communal experience. You’ll see families of five sharing a single sandwich and a side of potato pancakes, and they still leave with a box.
What to Actually Order
While the menu is massive, a few things are non-negotiable for a first-timer:
- The Pastrami and Corned Beef: This is what put Harold’s on the map. It’s juicy, hand-carved, and perfectly seasoned. Some people prefer the smoky depth of the pastrami, while others swear by the salty, melt-in-your-mouth corned beef.
- The Matzo Ball Soup: Most places give you a matzo ball the size of a golf ball. At Harold's, it’s closer to a bowling ball. The broth is rich with schmaltz (chicken fat), giving it that authentic "Jewish grandmother" flavor.
- The Pickle Bar: This is arguably the best part. It’s often cited as the "World's Largest Pickle Bar." You get access to it with your meal, and it’s stocked with sour pickles, half-sours, pickled tomatoes, health salad, and those weirdly addictive apple-flavored corn muffins.
- The Cakes: Have you ever seen a slice of cake that stands 15 inches tall? The Rainbow Cake and the Cheesecake at Harold's look like props from a movie. One slice of the Rainbow Cake can easily feed six people.
The Real Cost of a Giant Sandwich
Let's be real for a second—the prices at Harold's New York Deli NJ can give you a bit of sticker shock if you aren't prepared. As of early 2026, an X-Large sandwich or a large Reuben can run you well over $100.
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But you have to do the math. If that $110 sandwich feeds five people, you're looking at $22 per person for some of the best deli meat in the country. It’s actually a decent deal when you look at it as a group activity. If you go in alone and order an XL, yeah, your wallet (and your arteries) will feel it.
Why It Still Matters in 2026
In an era of "shrinkflation" where everything seems to be getting smaller and more expensive, Harold's feels like a defiant time capsule. It’s loud, it’s crowded, and the waitresses—many of whom have been there for decades—will call you "hon" while hustling past with trays the size of manhole covers.
It’s not just about the gimmick of the size, though. If the food tasted like cardboard, people wouldn't keep coming back to Edison. The quality of the meat still rivals anything you'll find at Katz's in Manhattan, but without the hour-long line in the rain or the struggle to find a seat.
Pro-Tips for Your Visit
- Wear Stretchy Pants: This is not the day for skinny jeans. You need expansion room.
- Go with a Crowd: The Harold's experience is 10x better when you have 4-6 people to split the bill and the food.
- The Bread is Key: Don't forget to hit the bread station near the pickle bar. You’ll need extra rye to handle the meat-to-bread ratio.
- Takeout is a Valid Strategy: If the dining room is too chaotic (it usually is on weekends), their takeout counter is efficient. The food travels surprisingly well.
Final Actionable Insights
If you’re heading to Harold’s New York Deli NJ this week, keep these steps in mind to make the most of it:
- Check the hours: They are generally open from 7:00 AM to 9:00 PM, but the last seating is usually at 8:15 PM.
- Bring cash or be ready for the surcharge: Like many old-school Jersey spots, there’s often a small surcharge (around 3.5%) for credit cards.
- Start at the Pickle Bar: Don't fill up on the bread before your meat arrives, but definitely grab a mix of the sour and half-sour pickles to cut through the richness of the pastrami.
- Budget for leftovers: Bring a cooler in your trunk if you’re driving from far away. You will have leftovers, and you don’t want that $50 worth of extra brisket spoiling on the ride home.
Harold’s remains a singular experience. It’s a bit of old-school New York soul living in the heart of New Jersey, serving up portions that defy logic and taste buds that remember what real deli food is supposed to be.