Some sandwiches need two hands. A few need a game plan.
In downtown Indianapolis, one deli has been stacking corned beef so high that the rye bread looks like a small hat sitting on top. The line often stretches out the door around lunchtime, and nobody seems to mind, because the payoff is a tray loaded with meat, sides, and a slice of pie that somehow still fits.
The place has been feeding the city for well over a century, which means generations of families have shuffled down the same counter with the same hungry grin. This story covers how the line works, what to order, how to avoid holding things up, when to show up, and what it all costs.
Grab a tray and keep reading, because the ordering rules alone are worth knowing before you go.
A Corner of South Meridian Street
The address worth memorizing is 808 S Meridian St, Indianapolis, IN 46225, just south of the downtown core in Indiana’s capital city.
That is the home of Shapiro’s Delicatessen, a kosher-style deli that has become one of the most talked-about lunch stops in the Hoosier State.
The building sits close enough to the convention district that out-of-towners regularly make the trip on foot. A walk of about ten minutes from the convention area gets you to the door, and nearby hotels put guests within easy reach.
Drivers have options too. The owners point out that the lot holds about 200 parking spots, which helps on busy days.
Getting there is not always effortless, though. The location can feel a little tricky to navigate for first-timers, and on peak afternoons the lot fills quickly.
Once you find it, the setup is refreshingly simple. Big portions of kosher-style deli classics are served cafeteria style in an easygoing room that puts the food firmly at center stage.
More than 7,000 people have weighed in online, and the deli holds a strong 4.5-star average, a number few spots of any kind manage at that volume.
So the map pin is set. The real question is how a deli on this corner ended up feeding Indianapolis for so long.
Since 1905 and Still Slicing
Plenty of restaurants celebrate a fifth anniversary. Shapiro’s started counting back in 1905.
That kind of staying power makes the deli a true Indianapolis institution, the sort of place locals tell every visiting cousin about before the suitcase is even unpacked.
Out-of-town guests often arrive because somebody insisted. Friends, coworkers, and hotel staff all seem to have the same advice: you have to try Shapiro’s while you are in town.
The family connection is still very present. Sally Shapiro personally responds to many online comments, thanking guests and even sorting out which staff member helped them at the counter.
That personal touch matters in a business this old. It signals that the people running the place still care how each tray turns out.
The deli is often described as a classic Jewish deli, with comparisons to the big-city delis of New York and Chicago. Diners who know Chicago’s famous deli counters have been pleasantly surprised by what Indianapolis is serving.
History alone does not keep a line moving out the door, of course. Something on the menu has to earn it, and that something is stacked very high.
The Corned Beef Skyscraper
Here is the headline act. Corned beef gets mentioned hundreds of times by diners, and the main reason is simple math: there is far more meat than bread.
Sandwiches arrive stacked with a serious amount of meat, piled well beyond what most people expect from a lunch counter.
Freshly baked rye bread holds the whole tower together. Rye earns its own fan club here, with hundreds of mentions on its own.
Even skeptics get converted. One family found that a daughter who never cared for corned beef walked out a new believer.
Not every bite wins universal praise. Some find the thin-sliced corned beef on the drier side, so expectations should stay realistic.
Plain corned beef on rye comes untoasted by default, while the Reuben version gets a buttery toasted rye. That small detail changes the experience, so it pays to know which style you want.
The menu also offers peppered beef, brisket, and roasted turkey for anyone who wants to branch out. Peppered beef, in particular, has a loyal following among regulars who order it by the half pound.
Corned beef may be the star, but it has a famous costar waiting just down the line.
Reubens, Pastrami, and Friendly Rivalries
Ask around Indianapolis about the best Reuben in the state, and this deli’s name comes up fast.
The Reuben is the single most-mentioned item on the menu, with more than 500 shout-outs. It comes packed with meat, cheese, and sauerkraut that balances all that beef.
Pastrami fans have their own champion. Many call it the best pastrami they can remember, flavorful and piled high.
Can’t decide? Some diners simply order both and sort it out at the table.
There is also a pastrami Reuben and a New York style Reuben. The New York version has surprised some guests by arriving with coleslaw instead of sauerkraut, so ask for exactly what you want.
Opinions do vary. A handful of diners have found the pastrami chewy on a given day, while others rave about it.
For the pollo-pescatarian crowd, a turkey Reuben-style build with grilled onions and sauerkraut is a smart workaround. The roasted turkey gets stacked just as generously.
Choosing your sandwich is only half the battle, though. Ordering it correctly is a skill all its own.
Rules of the Cafeteria Line
Grab a tray, slide it along, and have your order ready. That is the whole system, and it moves with purpose.
At the sandwich station, expect a quick question along the lines of what are you having. The best response is a full order in one breath, including bread, cheese, and toppings.
A posted sign lists topping choices. Read it before your turn, because asking for a menu walkthrough at the counter can earn a curt reply.
Efficiency is taken seriously here. Some first-timers learn that the hard way.
The owners keep a sense of humor about it, comparing the line to an airport security queue filled with very hungry people.
Small details help too. Deli mustard goes on the sandwich if you want it, while packets wait at the end of the line.
After the sandwich, keep moving past sides and desserts, then pay at the register. Staff members have helped plenty of confused newcomers along the way, and some get named personally for their kindness.
Once the tray is full, though, the hardest decision is still ahead: which sides deserve a spot.
Sides That Steal Tray Space
The sandwich gets the fame, but the side dishes quietly build a fan base of their own.
Matzo ball soup earns frequent praise, with matzo balls described as huge. Some say it tastes like a grandmother is cooking in the back, while a few prefer more seasoning.
Potato pancakes come with applesauce and land as a crispy, comforting favorite.
Deviled eggs show up on tray after tray. Potato salad wins over many diners with its tangy style.
The pickles deserve special mention. Fans of the deli give them nearly as much love as the meat.
Stuffed cabbage, broccoli salad, sweet potatoes, and chicken salad round out the counter. The chicken salad comes loaded with chicken and pairs nicely with a croissant.
The mac and cheese is the great debate. Some call it above average, while others find it far too salty, so consider it a gamble.
Fried chicken has fans too, and the owners note the menu offers several salads and vegetables for lighter eaters.
Of course, smart diners leave a little room. The dessert case has plans for you.
A Dessert Case Built for Second Trips
Save room. That advice comes up again and again, and the bakery case explains why.
The display holds just about every cake, pie, cookie, and pastry a sweet tooth could request. It is large enough that deciding becomes a group activity.
Pies get frequent applause, and key lime pie has its supporters. Carrot cake and chocolate cake also earn repeat praise.
Ann’s strawberry cheesecake is a named favorite. Mexican wedding cookies offer a smaller finish for anyone already full.
Rugelach is popular for sharing with a friend or coworker. The eclairs have been called the best some travelers have found anywhere.
Not every slice wins every heart, and the coconut cream pie has disappointed at least a few people. Variety helps here, since there is always another option nearby.
A split dessert is a common move after one of those towering sandwiches. Two forks and one slice keeps everyone happy.
With the tray now officially full, it is time to talk about who actually fills these tables.
Who Fills the Tables
Conventioneers in lanyards, families on road trips, and downtown regulars all end up at the same tables.
The room is easygoing and unfussy, closer to a classic cafeteria than a sit-down restaurant. Nobody needs to dress up for a Reuben.
Travelers passing through Indy often stop here as a planned detour. Some guests visit twice in one weekend because one meal was not enough.
Families do well with the flexible menu. Kids can grab a turkey sandwich, while adults tackle the bigger stacks.
Groups who want to sample widely tend to order the half-meat option and swap bites. It turns lunch into a small tasting tour.
The service style suits people who know what they want. Patient, chatty ordering fits better at slower hours.
Staff warmth gets plenty of mentions, with specific team members praised for helping newcomers. Others find the pace brisk rather than cozy, which is part of the deli’s character.
Timing makes a huge difference in how the visit feels. Choosing the right hour can turn a long wait into a quick stroll.
Hours, Lines, and Weekend Breakfast
The clock is your friend here. Doors open at 10 am Monday through Friday and at 9 am on Saturday and Sunday.
Every day of the week, closing time is 7:30 pm. That consistent schedule makes planning easy.
Weekends bring something extra. Breakfast is served, with plenty of egg options for early risers.
Lunch is the crunch. Around 12:30 pm, the line can reach about 40 people and stretch out the door.
The good news is that it moves. A wait of roughly 20 minutes is typical even at a busy moment.
Arriving right at opening can put you first in line. Off-peak afternoons are also calmer for newcomers who want time to study the sign.
Patience still helps. The meal is not fast food, so it works best when you are not racing to a meeting.
Carry-out runs smoothly too, a handy route for anyone eating at a hotel or office nearby.
Knowing when to arrive is one piece. Knowing what you will spend is the other.
Worth Every Stacked Slice
Big sandwiches come with grown-up price tags. A full sandwich can top $20, and one group spent around $75 on six items.
Most diners feel the portion size makes up for it. You get plenty of meat for the money.
A clever workaround exists. The Rebecca option uses the same bread with half the meat at roughly half the cost.
That choice suits lighter appetites and people who want to try two sandwiches. It is also the move if a full stack feels like too much.
Expectations matter. A few diners hoped for sandwiches large enough to split and felt the full size fell a little short of that.
Still, the overall verdict is clear. Strong scores from thousands of guests, a century-plus of history, and a corned beef stack taller than its bread make this a strong pick for a downtown meal.
Come hungry, read the topping sign, and leave a corner of the tray for pie.
Indianapolis has plenty of places to eat, yet few have kept people lining up since 1905. This one has earned its long line, one stacked sandwich at a time.
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