Some sandwiches are so tall that ordering just one feels like a group decision. In downtown Indianapolis, there’s a counter where the meat stacks reach heights that make regulars pause, split the plate, and still walk away full.
The line moves fast, the trays slide down a cafeteria rail, and the folks behind the counter build each order right in front of you. What started back in the early 1900s has grown into one of the city’s most recognizable food stops, drawing locals on lunch breaks and travelers who plan their downtown afternoons around it.
Stick around, because there’s a lot to unpack about this longtime favorite, from its cafeteria rhythm to its towering portions, its bakery case, and the small tips that turn a first visit into a smooth one.
Where the Legend Lives on South Meridian
Downtown Indianapolis holds plenty of old standbys, but few carry the pedigree of Shapiro’s Delicatessen, parked at 808 S Meridian St, Indianapolis, IN 46225.
The spot has been steadily operating since 1905, which makes it one of the oldest continuously running eateries in the city. That kind of longevity is rare, and it shows in the confident, no-nonsense way the place runs.
Described as a storied Kosher-style deli, it serves big portions of classic deli fare cafeteria style in easygoing surroundings. You grab a tray, move down the line, and order at the counter.
The location sits just south of the main downtown core, close enough for convention-goers and hotel guests to walk over for a quick lunch. Several people mention strolling from nearby hotels in about ten minutes.
It holds a strong 4.5-star average across more than 7,200 pieces of feedback, a number that reflects just how many people keep coming back. For a deli that has outlasted more than a century of change, that steady stream of loyalty says plenty.
A Century-Old Story Still Being Written
Longevity is the quiet headline here. A restaurant that opened in 1905 has seen the city grow up around it, and it kept its doors open through all of it.
Regulars love that they’re eating at a genuine institution, the sort of place that turns a meal into a small brush with history. There’s a real appreciation among guests for local spots that have hung on this long.
The family name still carries weight. Responses to customer feedback are signed by Sally Shapiro, a personal touch that ties today’s operation back to its roots.
One traveler even discovered the deli shared her family name, which turned a casual stop into something memorable enough to bring the whole group back twice in a single weekend.
That sense of continuity is part of the appeal. In a world where new spots open and close in a blink, a deli that has been building sandwiches for well over a hundred years stands out on its own merits.
The heritage is not just decoration. It shapes the recipes, the service style, and the confidence of a kitchen that has had a very long time to figure out what works.
Sandwiches Built for Two
The whole reason people talk about this place comes down to height. The sandwiches are stacked with a serious amount of meat, piled on well beyond what most folks expect from a lunch order.
Guests routinely mention that a single sandwich could easily feed two people. One person noted eating an entire pastrami sandwich simply because it tasted so good, then admitting it really should have been two meals.
That’s why splitting became a regular move. Rather than tackling the tower solo, plenty of pairs share one order and pick up a side or two to round things out.
The half-size option is the insider’s trick. It cuts both the portion and the cost, which lets curious eaters sample more than one thing without over-ordering.
Some describe the meat as piled so high it borders on impressive engineering. The Reuben and the pastrami both come up again and again as the heavyweights of the counter.
Big portions mean big value for many, especially given how much protein lands on the tray. For anyone new to the place, going in hungry and leaving with leftovers is practically part of the deal.
The Cafeteria Line Rhythm
Forget waiting for a server. Here you grab a tray, slide it down the rail, and place your order at the counter as you move along.
The setup is old-school cafeteria service, and the crew takes efficiency seriously. Coming to the counter ready with your choices keeps the whole line humming.
There’s a sign about toppings for a reason. Guests who study it ahead of time tend to have the smoothest experience, while those who hesitate might feel a little pressure from the counter or the folks behind them.
It’s fast once you know the drill. The line can stretch out the door at peak lunch hours, yet it tends to move at a brisk clip.
Sally Shapiro has cheerfully compared the wait to a security screening line, half-joking that the crowd gets a bit impatient when hungry. The advice is not to let the pace rattle you.
Once you settle into the flow, the system makes sense. Pick your sandwich, choose your sides, grab a dessert, and pay at the end, all in one efficient glide.
The Reuben Everyone Argues About
If one item defines the menu, it’s the Reuben, which shows up in guest chatter more than five hundred times.
The classic version arrives packed with meat, cheese, and sauerkraut, with the tangy kraut helping balance the richness of the pile. Many call it a contender for the best in the state.
There’s a fun variation too. A turkey-style Reuben lets lighter eaters get in on the action, with roasted turkey stacked high alongside grilled onions and sauerkraut on rye.
Not every order lands the same. A few guests have run into versions that came out drier than hoped, or one that swapped in coleslaw and lost that sharp sauerkraut bite.
Still, the overall verdict leans strongly positive. The combination of freshly baked rye and generous meat keeps this sandwich at the top of most people’s must-try list.
For newcomers deciding where to start, the Reuben is the safe bet with the biggest reputation. It’s the sandwich that built much of the buzz around this counter, and it remains the one people debate and defend.
Corned Beef, Pastrami, and the Meat Case
Meat is the main event, and the deli case makes no secret of it. Corned beef and pastrami dominate the conversation, with the pastrami earning particularly loyal praise.
Several guests single out the pastrami as the highlight of their visit, calling it high quality and flavorful, some even naming it the best they can remember. Piled high on fresh rye, it tends to steal the show.
The peppered beef also has its fans. One person who sampled several meats side by side found the peppered beef to be the standout of the bunch.
Corned beef converts skeptics. A young diner reportedly decided she liked corned beef after trying it here, which is no small feat.
Not every slice is flawless. A couple of guests found their pastrami chewier or drier than expected, a reminder that even a legend has off moments.
The menu leans heavily toward these deli meats, and that’s by design. Sally Shapiro has acknowledged the meat-forward lineup while pointing out there are salads and vegetables too, so the case rewards both the carnivore and the curious.
Rye Bread Baked in House
Great sandwiches need a great foundation, and the rye here earns steady applause. Guests describe it as fresh and, when toasted, carrying a pleasant buttery flavor.
The bread mentions pile up on their own, appearing well over two hundred times in guest chatter. That’s a strong signal that the loaf is doing more than just holding the meat together.
Freshness comes up repeatedly. Whether the rye is toasted or served plain, the general consensus is that it holds up nicely under all that stacked filling.
One person building a turkey Reuben noted how well the rye kept the whole sandwich intact despite the generous load of toppings. That structural strength matters when the fillings run this tall.
Bagels get a nod too. A fan called them among the best west of New York, tying the bakery’s bread work to a bigger reputation.
Baking bread on the premises is part of what separates a serious deli from a sandwich shop. Here it quietly anchors nearly everything that crosses the counter, and regulars clearly notice the difference.
Sides Worth Saving Room For
A tall sandwich casts a big shadow, but the sides here refuse to be background players. Potato pancakes with applesauce come up often, praised for their crisp, comforting quality.
Deviled eggs are a repeat favorite, mentioned dozens of times and frequently called a smart add-on. They’re the kind of small extra that rounds out a tray nicely.
Potato salad draws mixed but mostly warm feedback, ranging from average to genuinely good depending on the day. Broccoli salad and chopped options also make appearances among happy guests.
The pickles deserve their own mention. One guest raved about them separately, treating them as a highlight rather than an afterthought.
Not everything wins across the board. The mac and cheese draws a split verdict, with several guests finding it too salty or underwhelming, so it’s the one side to approach with lowered expectations.
With dozens of choices lining the counter, the sides turn a simple sandwich stop into a fuller meal. Choosing a couple of proven favorites is the surest way to build a satisfying tray.
The Bakery Case Finale
Leaving room for dessert is advice that comes up again and again here. The bakery case sits ready to tempt anyone who thinks they’re too full to continue.
Pies get glowing mentions, with the key lime and strawberry cheesecake both earning specific praise. The cheesecake in particular is described as rich and satisfying.
Cakes hold their own too. Carrot cake and chocolate cake both land as crowd-pleasers, good for splitting after a shared sandwich.
Smaller sweets round things out. Mexican wedding cookies and eclairs each earned a shout-out, with one traveler naming the eclairs among the best encountered anywhere on the road.
Not every dessert is a home run. A coconut cream pie disappointed at least one guest, so results can vary by selection.
The takeaway is simple. After a plate of stacked deli fare, the bakery gives you one more reason to slow down and linger, and the pies alone keep plenty of people coming back for the sweet finish.
Matzo Ball Soup and the Deli Classics
Beyond the towering sandwiches sits a lineup of traditional deli comforts, and matzo ball soup leads that group. Guests note the matzo balls come out impressively large.
The soup earns warm reviews from many, described as very good and a satisfying companion to a sandwich. Those big matzo balls are a talking point on their own.
Chopped liver is another old-school option that pleased a guest who called their sandwich especially rich and savory. It’s a nod to the deli’s authentic Kosher-style roots.
Chicken salad shows up too, with several guests noting it comes loaded with actual chicken. Served on a croissant, it makes a lighter alternative to the meat towers.
Opinions on the soup are not unanimous. A couple of guests found the matzo ball soup on the bland side and reached for the salt, so seasoning preferences may play a role.
These classics anchor the menu’s identity. They remind you that beneath the crowd-pleasing sandwiches lives a genuine deli tradition, one that still turns out the dishes people expect from a legit Jewish delicatessen.
The Atmosphere and the Crowd It Draws
Easygoing is the word that fits this room. The vibe is standard deli and cafeteria style, unfussy and built for feeding a lot of people quickly.
Lunch is clearly the main draw. Guests describe it as the spot to be midday, when the counter buzzes and the tables fill with a downtown crowd.
Service leans efficient over chatty, though many find the crew friendly and helpful, especially when out-of-towners need a hand decoding the menu. A few first-timers credit staff members with walking them through their first order.
It works for a range of visitors. Convention attendees, hotel guests, families passing through, and longtime locals all find their way to the trays.
Special days bring extra energy. On one St. Patrick’s Day the deli featured live music and festivities, giving the usual lunch run a celebratory twist.
Nobody comes here for quiet elegance, and that’s the point. The appeal is a genuine, unpretentious deli experience where the focus stays squarely on the food and the fast-moving line.
Hours, Prices, and Parking Notes
Planning a visit is straightforward once you know the schedule. The deli opens at 10 AM Monday through Friday and a bit earlier at 9 AM on Saturday and Sunday, closing at 7:30 PM every day.
Weekend early birds get a bonus. Sally Shapiro has mentioned amazing breakfast choices available on weekends, with plenty of egg options to explore.
Costs run a little higher, and guests are candid about it. One sandwich came in over 20 dollars, and a group of six items totaled around 75 dollars.
Most feel the portions justify the price. Given how much meat lands on each order, many call it reasonable for what you get, and the half-size option helps trim the tab.
Parking sparks some debate. A few guests found it tricky at busy times, while the deli points out it has around 200 spots available on site.
The address to plug in is 808 S Meridian St, and reaching it can feel a touch tucked away. Arriving right at opening or slightly off-peak is the easiest way to sidestep both the line and any lot congestion.
Why It Still Draws a Crowd
More than a century in, this deli keeps earning its reputation one towering tray at a time. The 4.5-star standing across thousands of pieces of feedback tells the story of a place people trust.
The formula is refreshingly simple. Generous portions, freshly baked rye, a meat case with real range, and a bakery that gives you a reason to stay for one more bite.
It isn’t flawless, and honest guests will tell you the mac and cheese and an occasional dry slice can miss. Even so, the wins far outweigh the stumbles for most who stop in.
The cafeteria line, the half-size trick, and the sheer height of the sandwiches all add up to an experience that feels distinctly its own. Splitting one order two ways is practically a local tradition.
For anyone passing through downtown Indianapolis, this longtime counter offers a taste of the city’s staying power. Come hungry, arrive ready to order, and save space for the pie, because this is one Indiana stop that has been getting it right since 1905.
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