Some of the best sandwiches in Oregon come from a spot that is easy to drive right past. It sits in a Tualatin strip mall, with no flashy sign war and no velvet rope, just a counter, a few booths, and a menu built around East Coast deli classics.
Former New Yorkers and Long Islanders drive across the metro to eat here, and that says plenty about how close it gets to the real thing. The hot pastrami sub is the order worth planning around, and it comes on a roll big enough to need two hands.
Locals have kept this place busy for more than 15 years, through lunch rushes, company orders, and quiet early dinners. Keep reading to learn where it is, what to order beyond the pastrami, when to go, and why so many people call it their spot whenever they are in town.
A Strip Mall Address With Big City Roots
Finding New York in the Willamette Valley sounds like a long shot. Yet the answer sits at 18857 SW Martinazzi Ave in Tualatin, Oregon, inside a modest strip mall south of Portland.
The shop is called New York Rubens, and it is a Gotham-style pizzeria and sandwich stop. The menu leans on New York-style pizza, deli subs, and a handful of Italian favorites.
First-timers should keep their eyes open. The storefront can be a little hard to spot among its neighbors, so a slow roll through the parking lot is a smart move.
Inside, nobody is trying to impress with decor. The space is humble and simple, which keeps the attention on the counter and the kitchen behind it.
That plain approach is part of the appeal. The restaurant has built a loyal following without gimmicks, holding a strong 4.4-star standing across nearly 500 opinions from diners.
Many of those fans are East Coast transplants who say this is as close to home as they have found in the state. Others are Tualatin office workers who have made it a weekly lunch habit.
So the address may say suburban Oregon, but the menu speaks fluent New York, and the next stop on this tour is the sandwich that earned the headline.
The Hot Pastrami Worth the Detour
Pastrami fans, this is your sign. The hot pastrami sub at New York Rubens is a quiet favorite that keeps showing up in the orders of people who grew up on the East Coast.
It comes on the shop’s toasted roll, and mustard is the classic pairing that regulars reach for. No fussy extras are needed.
Subs here arrive hot and fast. Diners who sit down often have their sandwiches in front of them in under ten minutes, which makes it a strong choice for a work lunch.
The portions are generous enough that sharing is a real option. Plenty of couples split one sandwich and still walk away full.
Massachusetts natives and longtime NYC visitors have compared a meal here to being back home. That is high praise from people who know their delis.
Ordering the pastrami also makes sense for first-timers who want a clean taste of what the kitchen does best. It is simple, hearty, and built on quality ingredients.
Of course, one sandwich rarely tells the whole story, and the rest of the deli case has some heavy hitters waiting in line.
A Deli Lineup Built for Big Appetites
Sixty-nine mentions is a lot of fan mail for one sandwich. The Philly cheesesteak is the most talked-about item on the menu, and it comes with beef or chicken.
Add-ons like onions and sweet roasted peppers let diners build it their way. Many say it stays hot even after a 13-mile drive home.
The Ruben Special is the house twist on a classic Reuben, served on a hoagie-style roll instead of rye. It is filling, warm, and a frequent pick for return trips.
Beyond those two, the list keeps going. The Meatball Hero, Eggplant Parmesan, cutlet sandwiches, Italian sausage, ham, turkey, and an Italian sub all have their own followings.
Every sub is toasted before it leaves the counter. That small step keeps things consistent from one order to the next.
A bit of caution helps with the first bite, since the sandwiches can come out very hot. Patience pays off here.
Back around 2017, sandwiches cost about $9 each, so expect current prices to be higher. Even so, the size of each sub keeps it in the good-value column for most hungry diners.
That Chipotle Sauce Everyone Asks About
Every great sandwich shop has a secret weapon. At New York Rubens, it comes in a small cup and goes by the name chipotle sauce.
Regulars call it second to none. It pairs especially well with the cheesesteak, though plenty of diners add it to other subs too.
Here is the friendly part. Extra sauce costs only a dollar, which makes it an easy upgrade for anyone who likes a little kick.
Some fans have even said they would buy it in bigger batches if the shop ever offered it. For now, the only way to get it is to order at the counter.
The sauce is not the only small detail that keeps people loyal. The roll, the toasting, and the steady prep all work together.
Still, the chipotle sauce is often the thing people mention first when recommending the place to friends. It has become a bit of a calling card.
Grab an extra cup with the pastrami or cheesesteak and decide for yourself, then save some room, because the pizza oven has a story of its own.
Pizza That Passes the Queens Test
Earning approval from a Queens native is no small feat. Several New Yorkers living in the Northwest call this the only truly proper NY pizza they have found in Oregon.
The recommended move is an extra-large plain pie. It is huge for the price and shows off the basics of sauce, cheese, and crust.
The soft dough is the reason many give for the authentic style. Folding a slice is encouraged.
Specialty pies add variety to the lineup. Options include the Loaded Philly Special, Eggplant and Veggie, Signature Trio, and Cowboy, alongside cheese and pepperoni.
Slices have been reheated in the oven before serving, with a crisp edge and soft middle. That said, by-the-slice availability can be limited, so calling ahead is wise.
Not every pie lands perfectly. A few diners find the crust a bit doughy, and a couple of recent orders came out softer than expected.
Most fans, though, say the pizza is consistent and reliable for big orders. Companies regularly pick up six large pies at a time for job site lunches.
Sandwich lovers may come for the pastrami, but the pizza makes a strong case for a second visit.
Italian Comfort Beyond the Bread
Long Island memories tend to show up in unexpected places. For some diners, they show up in a plate of chicken parm and a bag of zeppoles at this Tualatin counter.
The menu stretches past pizza and subs into appetizers, pasta, and other casual Italian dishes. It gives groups more options when not everyone wants a sandwich.
Pasta is available, though many regulars still point to the sandwiches as the true strength. Knowing that helps set expectations.
Opinions on the marinara are mixed, with at least one diner finding it on the sweet side. Tastes vary, so it may be worth trying in a smaller portion first.
Wines by the glass are also part of the menu description, though the focus here stays squarely on the food.
Orders are made from scratch. On busy days, that can mean a short wait, but it also explains why the food comes out fresh.
For families or friends sharing a booth, mixing a sub, a pie, and an Italian plate is a solid way to sample the range, and the booths themselves deserve a closer look.
Corner Booths and a Neighborhood Feel
Some restaurants chase trends, and others chase clean tables and friendly faces. This one firmly belongs to the second group.
The dining room has a diner-style setup with a few tables and cool semi-circle corner booths. A New York Italian theme runs through the space.
It is consistently described as clean and well kept. The mood is relaxed, comfortable, and easygoing.
Lunch hours can bring a line, especially around noon on weekdays when local workers pour in. Earlier dinners tend to be much quieter.
Families fit in easily, since sharing a large pie at a booth is a natural fit. Coworkers also gather here for group lunches of 10 to 15 sandwiches.
There is one quirk worth knowing. A back area of the space sits mostly empty and is used partly for storage, which some regulars wish could be put to better use.
Small touches give the place personality. At one point, a staff member’s younger sister was selling handmade scrunchies at the counter, a sweet reminder of the family-run spirit.
That spirit leads straight to the people behind the counter, who might be the biggest reason folks keep coming back.
The Familiar Faces Behind the Counter
A name on the sign is one thing. Having someone named Ruben actually answer the phone is another.
The owner operator often takes orders himself and is known for being polite and helpful. Diners describe him as kind and generous with his time.
Recently, the counter has looked like a father and daughter team. People who visit say the duo is warm and welcoming.
Another staff member, also named Ruben, has been known to run the day-to-day show. He gets credit for being friendly and efficient during busy stretches.
The small crew sometimes means a bit of a wait when orders pile up. Even loyal fans wish the team had a few more hands.
Not every experience lands the same way, and one recent diner found the service less friendly. Most, however, describe a neighborhood restaurant feel.
That steady presence over more than 15 years is a big part of the story. Supporting a local, small business is something many customers say they enjoy about eating here.
Now, with the people introduced, here comes the part every hungry planner needs: when to go.
Timing Your Trip for the Best Bite
Planning ahead pays off, especially on Sundays, when the shop is closed. Mark that on the calendar before getting a pastrami craving.
Monday through Wednesday, the doors open at 11 am and close at 8 pm. Thursday and Friday run from 11 am to 9 pm.
Saturday starts a little later, at 11:30 am, and goes until 9 pm. That makes it a handy stop for weekend errands.
Weekday noon brings the biggest crowd. Arriving before the dinner rush is the move for a calm meal and quick service.
Takeout is popular and fast, with pizzas and subs holding their heat on the drive home. Calling in ahead works well for large group orders.
Prices land on the reasonable side for the portion sizes, and extra-large pies are considered a strong value. Single slices run a little higher per piece but are large.
Many fans happily drive 20 minutes or more from Oregon City and beyond. For anyone heading home through Portland traffic, it is a smart pit stop.
The verdict is simple: order the hot pastrami, add a cup of chipotle sauce, and let a 15-year local favorite show why it still has a line at lunch.
Enjoyed this story?
Add Fast Food Club as a preferred source to see more of our reporting on Google.