DELISH MAGAZINE JANUARY 2020
NEW RESTAURANT
A NEW KID
Downtown
New deli in Niagara Falls offers hot sandwiches, soups
BY CRISTINA PARKER
N
iagara Falls’ newest option for an af-
fordable grab-and-go lunch recently
opened on Third Street.
The Corner Deli, at the corner of
Third and Old Falls streets, inside the
Sheraton, offers New York-style deli
sandwiches at prices that should prove to
be popular.
The shop, which recently opened for
business, is serving-up an affordable
lunch at street level.
“Business has been going great! Peo-
ple have responded really well to it,” says
Kevin Kuchta who is the commerce and
marketing manager for American Niaga-
ra Hospitality, the hotel’s owner.
The Corner Deli serves hot sandwich-
es and three different soups made daily.
Sides include a number of salads: fresh
fruit, garden, red potato, and cheesy
tortellini.
There is also a “Build Your Own
Sandwich” option allowing customers to
choose their own bread, meats, cheeses,
and other toppings just the way they like
it.
“It’s important for people to know
that just because the deli is housed in a
hotel, patrons do not have to expect pric-
ey hotel costs, or a typical pre-wrapped
sandwich. This is quality, hand-crafted
food made fresh-to-order, and custom-
ized, if desired, at fair prices,” Kuchta
said.
Clayton Cobb, the food and beverage
manager at the Sheraton, developed all
of the specialty sandwiches on the menu.
22
Clayton Cobb, the food and beverage manager at the Sheraton Hotel on Third Street in Niagara Falls, developed all of the
specialty sandwiches at The Corner Deli. They include from left clockwise, the Fiery Italian Hoagie, the Reuben, the Turkey Club
and the Miami Cuban. Photos by Christina Parker.
Some of the biggest sellers right now
are the Fiery Italian Hoagie, which is a
grilled sandwich with hot ham, capicola,
provolone cheese, roasted red peppers,
sandwich pepperoni, and red onion, all
served on rosemary-garlic ciabatta bread
with a special hoagie spread.
Another big seller, Cobb said, is the
Miami Cuban which is which is a grilled
sandwich of seasoned pork loin, honey
ham, swiss cheese, dill pickle and mus-
tard sauce, served on ciabatta bread.
Both of these large sandwiches are
$9.
Cobb has traveled all over the coun-
try for the food and beverage industry
and opened The Rainforest Cafe in Niag-
ara Falls as the general manager. He also
worked with two executive chefs from
The Rainforest Cafe along with banquet
chefs from the Sheraton to develop all
of the various soup recipes being served
at the deli. Homemade cookies are also
available for purchase along with chips
and drinks for combo choices.
Cobb said that a “typical crowd right
now has been tourists either coming or
going from the Falls, as well employees
who work in businesses downtown.”
The Corner Deli is open for lunch
from 11:00 a.m. to 4:00 p.m. Monday
through Friday. Cobb says the “next step
will be expanding hours to include week-
ends for lunch, as well to capture some of
the weekend traffic.”
The Corner Deli’s menu is available at
thecornerdelinf.com.