This Classic Oklahoma Deli Draws Crowds for Its Comfort Food From Every Corner of the State

I knew I was in trouble the moment my sandwich hit the table at Krell’s East Coast Style Delicatessen. This was not a light lunch situation.

This was the kind of deli experience that makes you pause, smile, and immediately understand why people will drive across the metro just for one meal. Tucked into Yukon, this family-owned spot feels like it borrowed its soul straight from an East Coast corner deli and never gave it back.

Everything here leans into tradition without apology. Sandwiches arrive stacked impossibly high with quality meats, pickled vegetables show up at the table like they are a given, and the flavors hit with that unmistakable old-school confidence.

It tastes intentional, like recipes were passed down, argued over, and perfected long before they ever landed on a menu in Oklahoma. What really got me was the mix of people inside.

Transplants lighting up because it tastes like home. Locals discovering something completely new and wondering how they missed it for so long.

Krell’s does not try to reinvent deli food. It honors it, and once you take that first bite, it becomes very clear why this place has earned such a devoted following.

House-Made Pickles and Pickled Green Tomatoes

Every meal at Krell’s begins with a complimentary plate of house-made pickles that arrives at the table while guests wait for their order. The selection typically includes crisp dill pickle spears and pickled green tomatoes, a Southern touch that surprises many first-time visitors who expect only traditional kosher dills.

The pickles arrive cold and crunchy, offering a tangy start that prepares the palate for the rich sandwiches to come. The pickled green tomatoes carry a firmer texture than cucumbers, with a bright acidity that cuts through without overwhelming.

Multiple reviews mention the pickle plate as a standout feature, with some guests admitting they could make a meal of the pickles alone. The complimentary nature of this starter adds a welcoming touch that sets the tone for the meal.

For those who develop a strong preference, additional sides of pickles can be ordered separately. The consistency and quality of these pickled vegetables demonstrate the attention to traditional preparation methods that define the restaurant’s approach.

Families often find that even picky eaters will try the pickles, making them a low-pressure way to introduce new flavors. The tanginess and crunch appeal across age groups, creating a shared experience that starts every visit on a positive note.

The Reuben Sandwich

Corned beef stacked between slices of marbled rye bread defines Krell’s take on the Reuben, a sandwich that appears frequently in customer reviews as a favorite.

The restaurant uses traditional components including Swiss cheese, sauerkraut, and Russian dressing, griddled until the bread turns golden and the cheese melts throughout.

The balance between salty corned beef and tangy sauerkraut creates the flavor profile that Reuben enthusiasts expect, while the rye bread adds a slight bitterness that rounds out each bite. The sandwich arrives warm, with visible grill marks on the bread and steam rising when cut in half.

Portion sizes lean generous, with many diners reporting that a half sandwich provides enough food for a satisfying lunch. The meat distribution stays fairly even throughout, though some reviews mention occasional inconsistency in how the ingredients layer together.

For those unfamiliar with Reubens, the combination of textures and temperatures offers an introduction to classic deli flavors without requiring adventurous taste preferences. The sauerkraut provides acidity without the harsh bite that turns some people away from fermented foods.

Several reviews specifically call out Krell’s Reuben as the best in Oklahoma, a claim that draws visitors willing to drive from surrounding cities. The sandwich represents traditional deli cooking at its most recognizable, making it a reliable choice for first-time guests.

Pastrami on Rye

Pastrami sliced thick and stacked between rye bread represents one of the most traditional offerings on Krell’s menu, prepared in the East Coast style with a peppery crust and tender interior. The meat arrives warm, with enough moisture to stay tender without becoming soggy against the bread.

Rye bread provides the foundation, its slightly sour flavor complementing the richness of the pastrami without competing for attention. Mustard typically accompanies the sandwich, though guests can request modifications based on personal preference.

The portion size follows the same generous approach as other sandwiches, with enough pastrami to create a substantial meal even when ordered as a half sandwich. Some reviews note that the meat sometimes concentrates in the center rather than distributing evenly, though redistributing before eating solves this easily.

The pastrami carries a smoky flavor that develops during the curing and cooking process, a characteristic that defines quality deli meat. The peppery exterior creates a slight heat that builds gradually rather than overwhelming the palate.

For guests with experience eating at East Coast delis, this sandwich offers a point of comparison that helps establish Krell’s authenticity. The preparation stays true to traditional methods, avoiding shortcuts that might speed service but compromise flavor.

Pairing the pastrami with a side of potato salad or fries creates a complete meal, though the sandwich itself provides enough protein and substance to satisfy most appetites.

Matzo Ball Soup

Golden chicken broth filled with fluffy matzo balls provides comfort food that draws guests seeking traditional Jewish deli fare beyond sandwiches. The soup arrives steaming hot, with visible bits of chicken and vegetables floating in the clear broth.

Matzo balls vary in texture depending on preparation style, and Krell’s version leans toward the lighter, fluffier approach rather than dense sinkers.

Some reviews mention that the matzo balls can be delicate, occasionally breaking apart when touched with a spoon, suggesting a tender texture that some prefer while others find too fragile.

The broth itself carries a clean chicken flavor without excessive saltiness, allowing the natural taste of the ingredients to come through. Fresh dill or parsley often garnishes the soup, adding a bright note that lifts the rich broth.

For many Oklahoma residents, matzo ball soup represents an unfamiliar dish, making Krell’s one of the few places in the metro area to offer this traditional comfort food. The soup serves as an introduction to Jewish cuisine for some while providing a taste of home for others.

Portion sizes work well as a starter or light meal, particularly when paired with a half sandwich. The warmth and simplicity of the soup make it appealing during cooler months, though the restaurant serves it year-round.

Reviews from guests with East Coast backgrounds often compare the soup favorably to versions they remember from childhood, suggesting that the preparation stays true to traditional recipes.

Italian Stallion Sandwich

Multiple types of Italian cold cuts layer together in the Italian Stallion, a sandwich that combines salami, pepperoni, capicola, and other cured meats with provolone cheese and traditional sub toppings. The sandwich arrives on a long roll, dressed with oil and vinegar or Italian dressing that soaks into the bread.

The combination of different meats creates a complex flavor profile, with each type contributing its own level of saltiness, spice, and texture. Provolone cheese adds a mild, creamy element that balances the stronger flavors of the cured meats.

Fresh vegetables including lettuce, tomatoes, onions, and peppers add crunch and moisture, preventing the sandwich from feeling too heavy despite the generous meat portions. The dressing ties everything together while adding tanginess that brightens each bite.

Some reviews mention concerns about meat distribution, noting that portions can concentrate in the center rather than spreading evenly throughout the sandwich. This presentation style creates an impressive appearance but may require adjusting before eating to ensure consistent bites from end to end.

The Italian Stallion works well for guests who prefer cold sandwiches over hot options, offering substantial portions without requiring a wait for grilling or heating. The flavors stay bold and assertive, making it a good choice for those who enjoy traditional Italian sub combinations.

Sharing a whole sandwich between two people provides enough food for a complete meal, especially when accompanied by sides like onion rings or fries.

Philly Cheesesteak

Thinly sliced beef grilled with onions and topped with cheese creates Krell’s version of the Philly cheesesteak, available with traditional cheese whiz or provolone depending on preference. The sandwich arrives hot, with the cheese melted throughout and the beef cooked until tender.

The beef carries a savory flavor enhanced by the grilling process, while the onions add sweetness that balances the richness of the meat and cheese.

When ordered with cheese whiz, the sandwich takes on the authentic Philadelphia style that purists prefer, though the texture differs from traditional melted cheese.

Portion sizes follow the restaurant’s generous standard, with enough beef to create a filling meal even without sides. The hoagie roll holds up reasonably well to the moisture from the meat and cheese, though some sogginess may develop if the sandwich sits too long before eating.

Reviews from guests with East Coast backgrounds often mention that the cheesesteak reminds them of versions from Philadelphia or Massachusetts, suggesting that the preparation captures the essential characteristics of the regional specialty.

The sandwich works particularly well for those seeking something hearty and satisfying without complex flavors.

Sharing a whole sandwich provides plenty of food for two people, making it a practical choice for lighter appetites or those wanting to save room for dessert. The straightforward combination of beef, cheese, and onions appeals to guests who prefer familiar flavors over adventurous options.

Lemon Bars

A buttery shortbread crust topped with tangy lemon custard creates Krell’s lemon bars, a dessert that appears frequently in positive reviews as a must-try item. The bars arrive cut into generous squares, dusted with powdered sugar that adds visual appeal and a touch of extra sweetness.

The lemon filling balances tartness with sweetness, providing enough citrus flavor to taste distinctly of lemon without puckering the mouth. The custard layer sets firm enough to hold its shape when cut but maintains a creamy texture that contrasts with the crisp crust below.

The shortbread base stays buttery and crumbly, offering a neutral foundation that allows the lemon flavor to dominate without competing elements. The thickness of both layers creates a satisfying ratio that prevents either component from overwhelming the other.

For guests who typically skip dessert, the lemon bars offer a lighter option than heavier choices like cheesecake, though the portion size still provides a substantial sweet ending to the meal. The brightness of the lemon helps cut through the richness of the sandwiches, cleansing the palate rather than adding more heaviness.

Reviews mention the lemon bars with enough frequency to suggest consistent quality and preparation, making them a reliable choice for those wanting to end their meal with something sweet.

The dessert works equally well for eating at the restaurant or taking home for later, as the bars travel well without losing texture or flavor.