You know that specific smell when you walk into a real deli? It’s a mix of brine, spicy mustard, and steam. It hits you immediately. If you’ve spent any time looking for a legit pastrami fix in the Philippines, specifically around the Subic Bay area, you’ve probably stared at CJ's New York Style Delicatessen menu more than a few times. It’s a bit of an anomaly. Usually, "New York style" is just marketing speak for "we put a lot of salt on it," but here, it actually means something.
Finding a decent Reuben outside of the Tri-state area is usually a recipe for disappointment. Bread gets soggy. The kraut is too sweet. But CJ’s has managed to stay relevant for years by sticking to a very specific, almost stubborn, blueprint of what a deli should be. They aren't trying to be a fusion spot. They aren't doing "deconstructed" anything. It's just big sandwiches and better-than-average cheesecake.
The Meat of the Matter: Navigating the CJ's New York Style Delicatessen Menu
Let’s be real. You’re here for the brisket. Or the pastrami. If you aren't, you might be in the wrong place. The core of the CJ's New York Style Delicatessen menu revolves around these cured meats that actually have the right tug. You want the meat to give way, but you don't want it to be mush.
The "New York’s Finest" is usually the go-to for first-timers. It’s basically a massive pile of corned beef and pastrami. Honestly, it’s a lot of food. Most people try to tackle it in one sitting and end up needing a nap by 2:00 PM. The rye bread they use is sturdy enough to hold the weight, which is an underrated engineering feat in the world of sandwich making.
What People Get Wrong About the Reuben
Most restaurants think a Reuben is just any sandwich with Swiss cheese. It’s not. The Reuben on the CJ’s menu follows the classic rules: corned beef, Swiss, sauerkraut, and Russian dressing. They grill it until the cheese acts like glue. It’s messy. It’s greasy. It’s exactly what it’s supposed to be. If you’re watching your cholesterol, maybe look at the salads, but then again, why are you at a deli?
The pastrami is pepper-crusted and smoked. It has that deep, mahogany edge that tells you it wasn't just boiled in a bag. When you bite into it, you get that hit of spice followed by the fatty richness of the beef. It’s a specific flavor profile that’s hard to replicate without the right equipment and, frankly, the right patience.
Beyond the Bread: Breakfast and More
Delis aren't just for lunch. The breakfast side of the menu is actually where a lot of locals hang out. You’ve got your standard omelets, sure, but the "New Yorker" breakfast—usually involving steak or heavy meats—is the real winner.
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- Eggs cooked your way, but usually best over-easy so the yolk mixes with the hash browns.
- Thicker-than-average bacon that doesn't shatter like glass when you touch it.
- Pancakes that are actually fluffy instead of those weird, thin crepes some places try to pass off as flapjacks.
Coffee here is bottomless, or at least it feels like it. It’s the kind of place where the server knows when you need a refill before you even look up. It’s a very "Blue Collar New York" vibe, even if you’re looking at tropical trees outside the window in Olongapo.
Why the Sides Actually Matter
A lot of places treat sides as an afterthought. A bag of chips. A sad pickle. On the CJ's New York Style Delicatessen menu, the sides are part of the ritual. The potato salad is creamy but has enough vinegar to cut through the fat of a brisket sandwich.
And we have to talk about the pickles. A deli is judged by its pickles. These have that snap. If a pickle is soft, the whole meal is ruined. That’s just science. CJ’s usually gets this right. They provide that acidic crunch that cleanses the palate between bites of heavy, salty meat.
The Cheesecake Factor
You can't talk about a New York deli without mentioning the cheesecake. It's the law. The version here is dense. It’s not that airy, whipped stuff you find in grocery stores. This is the kind of cheesecake that requires a sturdy fork.
- Plain New York Style: The gold standard. No toppings needed.
- Blueberry or Strawberry: For those who want a bit of fruit to pretend it’s healthy.
- Chocolate: Rich, but sometimes it overpowers the tang of the cream cheese.
Most people end up taking a slice home because, after a sandwich the size of a human head, there's no physical room left in the stomach.
The Subic Bay Context
Why does this place work so well in Subic? History. With the former U.S. Naval Base right there, the area developed a palate for authentic American comfort food. CJ’s stepped into that void and stayed there. It’s a piece of Americana that hasn't been diluted too much over the years.
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While other restaurants in the Harbor Point or waterfront area chase trends—like the sudden explosion of Korean wing shops or milk tea joints—CJ’s just keeps slicing meat. There's a comfort in that consistency. You know exactly what that Reuben is going to taste like today, tomorrow, and probably three years from now.
Price vs. Value
Let’s be honest: it’s not the cheapest meal in town. You’re going to pay more here than at a fast-food joint. But the portions are generally massive. If you’re smart, you split a sandwich. Or you take half of it home for dinner. When you factor in the quality of the cold cuts—which are often imported or made to very specific standards—the price point starts to make sense.
Common Misconceptions
People sometimes complain that the menu is too "heavy." Well, yeah. It’s a deli. If you’re looking for a light, keto-friendly wrap, you might find something, but you’re missing the point. The menu is designed for indulgence. It’s soul food for people who love cured meats and rye bread.
Another thing: the service style. It’s efficient. Don't expect a twenty-minute conversation about the origins of the peppercorns. They want to get your food to you hot and get you fed. It’s part of that New York hustle, even in the middle of the Philippines.
Making the Most of Your Visit
If you’re planning to hit up CJ's, there are a few "pro moves" to keep in mind. First, check the daily specials. Sometimes they rotate in things like Matzah Ball soup, which is the ultimate comfort food if you’re feeling under the weather. The broth is usually clear and salty, and the matzah ball should be fluffy, not a "sinker."
Second, don't be afraid to ask for extra mustard. The spicy brown mustard they use is the correct pairing for pastrami. Yellow mustard is for hot dogs at a ballpark; here, you want that sinus-clearing heat.
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How to Order Like a Regular
- The Combo: If you can't decide between corned beef and pastrami, just ask for a combo. They’ll usually accommodate.
- Bread Choice: While rye is the classic, their onion rolls are surprisingly good if you want a softer bite.
- The Drink: Dr. Brown’s Soda is the traditional choice, but if they don't have it, a cold root beer or a simple iced tea works best to balance the salt.
What’s Missing?
No place is perfect. If you’re a strict vegan, the CJ's New York Style Delicatessen menu is basically a minefield. You can get a salad, but you’ll feel like you’re at a steakhouse ordering a side of steamed broccoli. It’s just not what they do. And that’s okay. A restaurant that tries to please everyone usually ends up pleasing no one.
The seating can also get a bit cramped during the lunch rush. It adds to the "authentic" feel of a busy city deli, but if you want a quiet, romantic dinner, this probably isn't the vibe. It’s loud, it’s bustling, and there’s a lot of clinking of silverware.
The Verdict on Authenticity
Is it exactly like a deli in Brooklyn? No. The air is different, the water used for the bread is different, and you’re a few thousand miles away. But it’s about as close as you can get in Southeast Asia. They respect the process. They don't skimp on the meat portions, and they understand that a sandwich is more than just stuff between bread—it's about the ratios.
The meat-to-bread ratio at CJ’s is heavily skewed toward the meat, which is the hallmark of a true New York deli. If you can still see the bread from the side view, it’s not a deli sandwich; it’s just a lunch meat sandwich.
Actionable Tips for Your Next Visit
- Go Early for Fresh Bread: The rye and rolls are at their absolute best in the morning. If you're there for a late dinner, the bread is still good, but that morning freshness is hard to beat.
- Share the Large Plates: Most of the "Signature" sandwiches are easily enough for two people, especially if you add a side of fries or potato salad.
- Check for Takeaway Deals: Sometimes they sell their meats by the gram or pound. If you want to make your own sandwiches at home for a week, this is the way to do it.
- Don't Skip the Soup: Even if it’s hot outside, a small bowl of their soup of the day is usually a great way to start. It sets the stage for the heavy meal coming your way.
- Parking: If you’re visiting the Subic branch, parking can be a nightmare on weekends. Aim for an early lunch (11:00 AM) or a late one (2:00 PM) to avoid the circle-around-the-block ritual.
When you finally sit down and that plate hits the table, take a second. Look at the steam rising off the meat. Smell the spices. Then, forget about your diet for an hour and just dive in. That's the real New York experience.