Fink’s Delicatessen is a small place serving specialty sandwiches, soups and salads in addition to cured meats and cheeses sold by the pound.  Located in an area that has residential and warehouse buildings, it is in the same building as Wild Crumb the artisan bakery that supplies its breads.  Wild Crumb was opened by twin sisters Lauren Heemstra and Caroline Schwitzer, who is married to Jonathan Finkenauer who opened Fink’s Deli.  Lauren’s sister-in-law is the manager and cheesemonger at Finks – a truly family-owned business.  As you wind your way through the building you find the long room that houses Fink’s  Two refridgerated cases are at the end, one with pre-made sandwiches and salads and one with cheeses.  Bench seating lines one wall and a few small tables are around the various racks of good for sale.  Open every day except Sunday, the cold sandwiches are ready at 8 but the warm ones are available at 10.  They do make the warm ones while you wait and they are large and delicious.  I would be a frequent customer here if I lived closer.  I snapped some photos of the bakery but was way too full to try any of the stuff.

Set-Up

 

Food

The Cubano contained thin sliced ham, Mojo pulled pork, Swiss, sliced dill pickles and yellow mustard on a baguette.  The bread was heated in a press so the cheese melted and the flavors melded into each other.  A generous coating of mustard added seasoning to the already very tasty ingredients.  This was a winner.

 

The Carnegie pastrami contained Swiss, sauerkraut and Russian dressing on rye bread.  This bread was toasted on a griddle and nicely crisp.  Inside was a ton of pastrami and saukerkraut, all melted over with cheese.  Plenty of dressing gave it flavor but it had plenty already.  It was delicious but a little greasy and very messy to eat – but I gave it my best.

 

We bought a couple to-go cold sandwiches as the weather looked threatening but didn’t end of eating them however I did take photos.  The Turkey had Havarti, sprouts, pickled onion and basil aioli on a baguette.

 

The Mortadella and Finocchiona contained provolone, peppadews, pepperoncini, arugula, roasted garlic aioli and dijon on a ciabatta bun.