Belmont Deli races into Edwards
The new Belmont Deli in Edwards claims to serve “Momma’s recipes made better.” The horse-race-themed deli titles its authentic New York-style sandwiches with names of Belmont Stakes winners, along with owner Mike Rindone’s own horse, Phil, named after his late father. “My father was really into horse racing, and I wanted to do something we both enjoyed and shared,” he said.Along with sandwiches, the deli also serves “Kentucky Greens” – freshly tossed salads – as well as homemade soups and “Morning Lines,” aka breakfast sandwiches named after Belmont horse trainers. Each one is served on a real H&H New York bagel.”No one else has a true New York bagel in the valley,” Rindone said.Most of the food Belmont Deli uses is either shipped in from New York or homemade right in the deli. The meat comes from a supplier in New York and is served on fresh bread baked daily at the local Rimini Bakery.The deli makes its own pickles, cakes and desserts.”We pretty much make everything,” he said.
The deli prides itself in serving other foods unique to New York, such as chopped liver, Matzoh Ball soup and pork roll.”I’m going back to where I grew up back East,” he said. “It’s food you cannot get anywhere else in the valley. It’s just different.”Rindone is from upstate New York and grew up in a Jewish and Italian neighborhood. After running a medical diagnostic center in Fort Lauderdale, Florida, he retired to Vail. But he missed authentic New York food and the hustle and bustle of a deli, so he decided to open up a true New York-style deli, like the ones he knew from his childhood.”Something I’ve always wanted to do was to have a little shop,” he said. “At the diagnostic center, people were sad and sick. It’s a nice change doing something where people are so happy.” He also said working with the young guys at the deli is great, and they make a really good team. Matt Vivirito, the deli’s manager, has been involved in the food industry for years. “I have fun every day,” he said. “There’s just a happy atmosphere.”
Rindone said a man from New York who has been in the deli business for decades visited the deli at its grand opening June 11 and said they hit it right on the head. “It was crazy wild,” Rindone said. “The grand opening was tremendously successful.”Fifty people lined up outside the door to taste the authentic New York food, particularly the corned beef and pastrami reubens, which were the deli’s best-selling items that day.”It was slammed last weekend,” said April Wilson, who ate at the restaurant’s grand opening. “They’re a great group of people who work really hard.” She especially enjoys the deli’s boxed lunches, which consist of a sandwich, a piece of fresh fruit, chips and a cookie for $10.Rindone said the portions are bigger than average, and people usually end up taking part of their meal home with them.”It’s not just a sandwich, it’s a meal,” he said. “If you put a little love in it, you can really come a long way.”Business has been steady since the grand opening, he said. “It’s being well-received by the community,” Rindone said. “Everyone I’ve bumped into seems to really enjoy it.”It’s about making people feel happy,” he continued. “If people love the food, you’re going to do well.”Courtney Riley is an intern at the Vail Daily. Email comments about this story to firstname.lastname@example.org.
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