Wicked Good Deli
$ • Sandwich ShopsAbout Wicked Good Deli
Customers' Favorites
Italian Sub and French Fries
Hot Pastrami Sandwich on Rye
Wicked Famous Steak Bomb Sub
New York Pastrami Sandwich
Parmesan Chicken Sandwich
Original Cheese Steak
Fresh Hand Cut Fries
Philly Cheese Steak
Philly Cheesesteak
Chicken Bacon Ranch
Wicked Good Deli Reviews
322 ratings
Share your opinion about Wicked Good Deli
The food is delicious! Sub Rolls are so soft and the wraps are just as good. A little "hole in the wall" place that serves up fantastic food.
This is the best sandwich place to go A+ ratings on all sandwiches I have gotten there so far ( the past two years?) I will be back
I was there to see my dad and he absolutely loved the food. We all loved it. The sandwich were filled to perfection. I can't wait to visit again
Hours
| Monday | 10AM - 8PM |
| Tuesday | 10AM - 8PM |
| Wednesday | 10AM - 8PM |
| Thursday | 10AM - 8PM |
| Friday | 10AM - 8PM |
| Saturday | 10AM - 8PM |
| Sunday | Closed |
Wicked Good Deli is a hidden gem that serves incredibly delicious food. The Wicked Famous Steak Bomb is a must-try, packed with flavor and freshly made. Customers have praised the Friday Italian Sub Special for being huge, fresh, and full of flavor, with amazing bread. The fries are crispy and pair perfectly with the sandwiches, with one reviewer noting they are super crispy and golden. Despite the busy lunch rush, the ambiance is welcoming, though the interior could use some improvements like covering the dirty air filter and fixing watermarks on ceiling tiles. There are several tables inside and two outside, offering a basic dining experience. While the staff may need to enhance their customer service, helpful team members like Etta and the owner Romanico make the experience better. Customers can build their own sandwiches, and the food quality is consistently good, making it feel like home for those from the Northeast. If someone is in the area, they should not miss out on this place for a chance to enjoy some of the best food, including a solid Pastrami on Rye with Honey Mustard.