Hygrade Deli
Sandwich shop · Core City ·
Iconic deli known for its massive corned beef Reubens
Iconic deli known for its massive corned beef Reubens
"This venerable, full-service Michigan Avenue delicatessen changed hands a few years back, but the new owners are maintaining the legacy of corned beef and pastrami sandwiches. The shop makes a mean Reuben piled high with thinly sliced corned beef, swiss, sauerkraut, and Thousand Island dressing on toasted rye bread with a pickle on the side. Dr. Brown’s sodas are always on hand. Dine in at one of the sunny tables in a diner setting or take the meal to go. Online ordering is available." - Danny Palumbo
"Head to Michigan Avenue near Hubbard Street for Hygrade Deli’s iconic Reuben sandwich. A mountain of freshly sliced corned beef is layered between slices of grilled rye with kraut, Thousand Island dressing, and melty Swiss cheese. It even comes with a pickle on the side. Save time and order online." - Serena Maria Daniels
"This venerable, full-service Michigan Avenue delicatessen is known for its corned beef and pastrami sandwiches. The shop makes a mean Reuben piled high with thinly sliced corned beef, swiss, sauerkraut, and Thousand Island dressing on toasted rye bread with a pickle on the side. Dr. Brown’s sodas are always on hand. Call in an order for carryout or dine-in at the restaurant." - Serena Maria Daniels
"Detroit means business when it comes to corned beef, a popular choice year-round. For one of the best sandwiches, head to Michigan Avenue for Hygrade Deli’s iconic Reuben. A mountain of freshly sliced corned beef is layered between slices of grilled rye with kraut, Thousand Island dressing, and melty swiss cheese. Restaurateur Chuck Nolen recently took over allowing for longtime proprietor Stuart Litt to retire." - Serena Maria Daniels
"Detroit means business when it comes to corned beef, a popular choice year-round. For one of the best sandwiches, head to Michigan Avenue for Hygrade Deli’s iconic Reuben. A mountain of freshly sliced corned beef is layered between slices of grilled rye with kraut, Thousand Island dressing, and melty swiss cheese. Restaurateur Chuck Nolen recently took over allowing for longtime proprietor Stuart Litt to retire." - Serena Maria Daniels