Some sandwiches are lunch, and some are a construction project. In Raleigh, there is a deli where the pastrami is stacked so high that one hungry diner wondered out loud if the thing needed a building permit.
The joke stuck because it is not far from the truth. This shop carries a name with roots going back about fifty years in upstate New York, and it now serves a growing crowd of North Carolina fans who come for meat piled tall on soft, fresh bread.
Keep reading to learn where it is, what to order, when to go, and a few insider tips, including a secret menu item that skips the bread entirely.
A Syracuse Legend on Lake Boone Trail
The address to save in your phone is Brooklyn Pickle Sandwich Shop, Marketplace at Lake Boone, 4025 Lake Boone Trail Ste 120, Raleigh, NC 27607. It sits inside a neighborhood shopping center in west Raleigh, in the heart of the Piedmont.
Do not let the name fool you. The brand did not start in Brooklyn at all, but in Syracuse, New York, where it has been making sandwiches for about half a century.
The Raleigh shop is a casual counter-service sandwich shop. You order along a service line, watch your sandwich get built, and then grab a seat or head out the door.
Getting there is simple for anyone in the Triangle. Lake Boone Trail is a well-traveled road, and the shopping center setting means the stop fits neatly into a day of errands.
There is also outdoor seating, a nice bonus on mild North Carolina days. Spring and fall are prime time for eating a towering sandwich at a table outside.
The shop has earned a 4.5-star average from more than 330 diners on Google, which says plenty about how the Raleigh crowd has welcomed it. That is a strong start for a New York name in Tar Heel territory.
So the location is easy. The harder question is how anyone finishes the sandwiches.
Fifty Years of Stacking Sandwiches
Long before Raleigh had a taste, kids in Syracuse would walk miles for one of these sandwiches. The original shop opened on Genesee Street in Syracuse, and it grew from a small neighborhood spot into a franchise.
For most of those fifty years, the brand has been known for made-to-order cold sandwiches on soft, fresh 9-inch frame bread. Subs, toasting, and warmed sandwiches came later, added because customers asked for them.
That history matters in Raleigh. Transplants from upstate New York have been known to drive an hour just to see if the shop was real, and many say it matches the version they grew up with.
Longtime Raleigh locals have their own nostalgia angle too. Some compare the flavor to Fat Daddy’s, a sandwich spot that once stood on Glenwood Avenue.
The Raleigh team is part of a small North Carolina presence. The company also points diners to its locations in Charlotte and Southern Pines.
Fifty years is a long time to keep stacking meat. The secret, it seems, is simply not changing the recipe that works.
The Pastrami That Earned a Permit Joke
Here is the headliner. Pastrami is the most talked-about sandwich at this shop, and it lives up to the size jokes.
The meat comes stacked so high that first bites often require a bit of planning. Diners describe it as tender, well seasoned, and peppery, with bread that holds the whole tower together.
A whole pastrami sandwich is a serious commitment. Plenty of guests pair it with a half sandwich of something else, which tells you how hungry the Raleigh crowd can be.
Bread choice matters here. The shop offers white, light rye, and dark rye, and the light rye contains caraway seeds, a detail deli purists will want to know.
Deli mustard is the classic partner. Some guests also go for a pastrami and corned beef combo on rye, a double-decker option for the truly ambitious.
The kitchen keeps things balanced even with this much filling. Somehow a sandwich this large still comes across as neat and thoughtfully built.
It is the kind of order that turns a quick lunch into a 45-minute sit-down. Nobody seems to mind.
Reubens, Corned Beef, and the Rest of the Lineup
Pastrami may get top billing, but corned beef runs a close second in popularity. The Reuben is another crowd favorite, served warm with plenty of meat.
One quick tip saves confusion. The shop uses Russian dressing on its Reubens, not Thousand Island.
Turkey fans are not left out. The turkey Reuben and turkey club both have loyal followings, and some regulars call these the best sandwiches in the Triangle.
The Italian is a staple, along with the BP Special, which the shop names as one of its best sellers. A classic BLT rounds out the simpler side of the menu.
There is a Cuban-style sandwich too, but the shop is upfront that it is not a traditional Cubano. It comes on a soft sub roll rather than Cuban bread, without a press.
Upstate regulars have one more piece of advice. Ask for sour pickles and Italian tomatoes on your sub to get the full Syracuse treatment.
The menu is easy to navigate, even on a first visit. Choosing just one sandwich is the hard part.
Soup, Sides, and a Fridge Full of Pickles
A shop named for a pickle had better deliver on pickles, and it does. A deli fridge holds pickles along with salads and desserts.
Matzo ball soup is a frequent order, especially on cooler days. Mac and cheese and potato salad are popular sides, and the potato salad is the shop’s best-selling side.
Chips get serious attention here. There is a wide variety to pick from, including Dirty Chips, so making a sandwich into a meal is easy.
Classic deli drinks are on hand, including Dr. Brown’s sodas. That small detail makes the place feel like an old-school deli.
The kitchen also runs chef’s specials. Past examples include chili and a Neptune’s Gumbo loaded with shrimp, clams, and vegetables.
Save some room for dessert if you can. Banana pudding and rice pudding both appear in the case.
Of course, with sandwiches this size, dessert might need to come home in a bag.
Secret Menu Tricks and Ordering Smarts
Ready for an insider move? The shop has a secret menu item called the Big Dill, a sub made with pickle slices instead of bread.
It is ordered rarely, so newer staff may not know it. The shop suggests asking for Reggie, the manager, who can take care of it.
Reggie’s name comes up often around here. Guests frequently mention the manager as kind, helpful, and quick to fix any mix-up.
Delivery orders need a little strategy. Because the bread is so soft, the shop recommends ordering sandwiches cold, just as they come, since warm meat can soften the bread during the wait.
You can also ask for condiments on the side. That small request keeps a takeout sandwich from getting soggy.
Dietary needs are handled with patience, and the staff has helped diners work around food allergies. Half sandwiches are available for lighter appetites.
Server names are displayed on the service line. It is a small touch that shows the shop takes its counter seriously.
A Clean, Laid-Back Counter for Everyone
Cleanliness gets a lot of attention at this shop. The dining room and even the restrooms are frequently called spotless.
The mood is casual and friendly. Many first-timers mention a genuine greeting at the door and a staff that stays patient during busy rushes.
It suits a wide crowd. Realtors refueling after a long day of showings, families with visiting relatives, and solo workers on lunch break all fit right in.
The pace is relaxed enough to linger. A quick stop can easily stretch into a long, happy meal at a table inside or out.
Service is not perfect every single day, and some guests have noted slower or less cheerful moments at the counter. The management tends to respond and offers remakes when something misses.
Overall, though, the place has the easygoing energy of a neighborhood deli. Some even compare the feel to grabbing food at a baseball game.
It is a spot where nobody rushes you out, and that may be the best perk of all.
Hours, Planning, and a Hearty Verdict
Timing your visit is easy. The shop is open Monday through Saturday from 10 a.m. to 8 p.m., and Sunday from 11 a.m. to 3 p.m.
That short Sunday window is the one to watch. Plan a Sunday lunch, not a Sunday supper.
Online ordering for pickup and delivery through apps like DoorDash is an option. For the best results, order cold sandwiches and request sauces on the side.
Budget for big portions. These are generous sandwiches, and splitting a whole or ordering a half is a smart way to manage both appetite and spending.
Check the shop’s website at brooklynpickle.com/raleigh before you go for the current menu. Specials rotate, so there may be something new on the board.
So is the permit joke fair? With pastrami stacked this high, a fifty-year history behind it, and a crew that treats Syracuse standards seriously, the answer leans toward yes.
Bring a big appetite, grab extra napkins, and maybe ask about the Big Dill. Raleigh’s tallest sandwiches are waiting on Lake Boone Trail.
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