The counter has been there since 1949, and so have some of the recipes. Minnesota’s oldest deli does not mess with trends or chase whatever food bloggers are hyping this week.
They just pile pastrami high on fresh rye and call it a day. The meat is cured in house, sliced by hand, and stacked until the sandwich requires a hinge in your jaw.
Pickles come on the side, crunchy and sour, the perfect palate cleanser between bites. Matzo ball soup steams in a bowl, the kind your bubbe would approve of.
The booths are worn in the best way, and the staff calls everyone “hon” like they have known you for years. You can order a classic corned beef special or try the turkey pastrami if you are feeling adventurous.
Either way, bring a napkin because things get messy. One bite and you will understand why people have been coming here for three generations.
Sandwich heaven is real, and it is hiding in St. Paul.
A Living Piece of St. Paul History
Since 1949, Cecil’s has been holding its ground on Cleveland Avenue. That is over 75 years of sandwiches, soups, and loyal customers.
Not many restaurants can say that.
The Highland Park neighborhood has changed around it, but Cecil’s has stayed true to itself. Four generations of the same family have kept this place running.
That kind of dedication is rare and genuinely impressive.
Walking through the door, you get a sense of real history. The space is compact, a little worn at the edges, and completely authentic.
Nothing here feels staged or designed for social media.
Cecil’s earned its reputation the old-fashioned way, through consistency and heart. It was featured on Food Network’s Family Restaurant Rivals, which brought new fans through the door.
But longtime St. Paul regulars were already showing up long before any camera crew arrived. This place belongs to the community first, and that feeling never leaves you.
The Highland Park Neighborhood Setting
Highland Park is one of those neighborhoods that feels genuinely lived-in. Streets are shaded by tall trees, and the blocks have a calm, unhurried pace.
Cecil’s fits perfectly into that rhythm.
Parking is easy, the walk from the street is short, and the whole area invites you to slow down. There are no flashy signs competing for attention.
Just a deli that has been part of this corner of St. Paul for decades.
Locals know this stretch of Cleveland Avenue well. Families, students, and longtime residents all pass through here regularly.
Stopping at Cecil’s feels less like a restaurant visit and more like a neighborhood ritual.
The surrounding area has coffee shops, small stores, and that comfortable urban-suburban mix that makes St. Paul distinct from its louder neighbor, Minneapolis. Coming to Cecil’s means getting a real taste of everyday St. Paul life.
That context makes the food taste even better.
The Atmosphere Inside Cecil’s
The inside of Cecil’s is small, honest, and full of character. There is a deli counter stocked with meats, cheeses, and pastries.
A little grocery section sits nearby with specialty items you will not find at a regular supermarket.
Tables are simple. The walls carry years of history without trying too hard.
Everything about the space says this place has nothing to prove.
Service moves quickly here. Staff are friendly in a genuine, no-fuss way.
You feel welcomed without being fussed over, which is exactly right for a spot like this.
The energy inside is lively but relaxed. Regulars chat easily with the staff.
First-timers stand near the counter with wide eyes, taking in the menu board and the bakery case at the same time. That mix of familiarity and discovery makes the atmosphere feel special.
Cecil’s has a personality all its own, and it shows the moment you step inside.
Fresh-Baked Bread That Changes Everything
Cecil’s bakes its own bread every single day. That detail alone sets it apart from most sandwich spots in the Twin Cities.
Fresh caraway rye right out of the oven is hard to argue with.
The bread here is not just a vessel for the fillings. It carries real flavor, chew, and that slightly tangy quality that good rye bread should always have.
Biting into a sandwich built on this bread is a completely different experience.
Regulars sometimes stop in just to pick up a loaf to take home. The bakery section also offers rolls, hamentaschen, and other baked treats that rotate with the season.
Lemon bars and gooey bars show up in the display case and disappear fast.
Good bread is the foundation of a great deli. Cecil’s understands that at a deep level.
Every sandwich served here benefits from that daily commitment to baking fresh. It is one of those small details that makes a very big difference.
The Legendary Reuben Sandwich
The Reuben at Cecil’s has its own reputation in St. Paul. Corned beef stacked on homemade rye, layered with sauerkraut and Swiss cheese, finished with house-made Thousand Island dressing.
It is the kind of sandwich that makes people drive across town.
One visitor from Phoenix said it was the best Reuben he had ever tasted. That is a bold claim, but after one bite, it starts to make sense.
The balance of flavors is just right.
Sandwiches come with a choice of side. Potato salad and pasta salad are both solid picks.
The portions are generous enough to leave you satisfied without feeling overstuffed.
The Russian Reuben is also available for those wanting a slight twist on the classic. Both versions use the same quality ingredients and the same care.
Choosing between them is genuinely difficult. The classic, though, has that perfect combination that keeps people coming back year after year without hesitation.
Standout Menu Items Beyond the Reuben
The menu at Cecil’s runs deep. Many items are named after the owner’s family members, which gives the whole list a personal, warm feeling.
The Sasha sandwich stands out immediately.
Pastrami, fried egg, Swiss cheese, and a zesty sauce on caraway rye. One visitor called it the best meal of an entire trip to the Twin Cities.
That is not a small compliment.
Matzo ball soup and chicken soup are made from scratch. Potato latkes, knishes, and the Chicago-style hot dog round out a menu that covers serious ground.
There is something here for nearly every craving.
The bakery case adds another layer of temptation. Black and white cookies, rice crispy bars, and apple cobbler served warm with vanilla ice cream and walnuts are all real options.
Cecil’s is not just a sandwich stop. It is a full deli experience that rewards anyone willing to explore beyond the first obvious choice on the board.
The Deli Counter and Mini Grocery Store
Beyond the dining tables, Cecil’s runs a proper deli counter. Sliced meats, cheeses, and fresh pastries line the case.
You can order by the pound and take it home for later.
The small grocery section nearby is worth a slow browse. Specialty mustards, rye breads, and hard-to-find items fill the shelves.
It feels like a tiny curated market tucked inside the restaurant.
Taking home a loaf of their rye bread has become a tradition for many regulars. Some visitors make a point of leaving with a few extra treats packed up for the road.
The hamentaschen are especially popular around certain times of year.
This retail side of Cecil’s adds real value to the visit. It is not just a place to eat and leave.
You can bring a little piece of the experience home with you. That extra layer of the deli culture is part of what makes Cecil’s feel complete and genuinely special among Twin Cities food destinations.
Four Generations of Family Legacy
Four generations of one family have worked side by side at Cecil’s. That is not a marketing line.
It is the actual story of how this place has survived and grown since 1949.
Family-run businesses carry a different energy. Decisions get made with long-term thinking, not quarterly targets.
At Cecil’s, that shows up in the quality of ingredients, the consistency of the food, and the care behind every plate.
The menu items named after family members add a personal layer that chain restaurants simply cannot replicate. Ordering the Sasha or the Shayna feels like being let in on something private and warm.
It is a small detail that means a lot.
Cecil’s website puts it plainly: they aim to be the last true established deli in Minnesota, serving customers the best for generations to come. That kind of commitment is not common.
It is the reason this place feels less like a restaurant and more like a family home that happens to make extraordinary food.
Why Cecil’s Earns a 4.7-Star Rating
Staff here are described again and again as friendly, quick, and attentive. One visitor joked that extra napkins appeared before he even had to ask.
That kind of awareness is what separates a good experience from a great one.
The food quality holds up visit after visit. Fresh ingredients, scratch-made recipes, and house-baked bread are not accidental.
They are daily commitments that the kitchen takes seriously.
People drive from Nebraska, fly in from Arizona, and make Cecil’s a required stop on every Twin Cities trip. That loyalty across different states and demographics says everything.
A great rating is one thing, but repeat customers traveling hundreds of miles just to eat here tells the real story about what Cecil’s has built over more than seven decades.
Planning Your Visit to Cecil’s
Cecil’s is open seven days a week from 9 AM to 8 PM. That schedule makes it easy to plan around, whether you are stopping in for a late breakfast or an early dinner.
The hours are consistent every day of the week.
The location at 651 Cleveland Ave S sits right in the heart of Highland Park. Street parking is available nearby, and the area is easy to navigate.
It does not take long to find once you are in the neighborhood.
Arriving a little before the lunch rush is a smart move. The dining room fills up quickly on weekdays.
Takeout is also a great option if you want to enjoy your meal somewhere nearby.
Budget-friendly pricing means you can eat well without spending much. A full meal with a sandwich, side, and dessert will leave you satisfied and smiling.
Cecil’s is the kind of place you will want to return to.
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