The counter has been there for generations, and so has the recipe. Minnesota knows how to keep a good thing going.
This old school deli does not chase trends or reinvent the wheel. They just pile high quality corned beef onto fresh rye bread and call it a day.
The meat is tender, salty, and sliced just thick enough to have some chew. Not those sad, paper thin grocery store slices that fall apart.
A smear of mustard, a crunchy pickle on the side, and maybe some coleslaw if you are feeling fancy. The bread holds up without getting soggy, a critical detail that many places mess up.
Regulars walk in and the staff already knows their order. One bite and you will understand why nobody here ever orders anything else.
A St. Paul Institution Since 1949
Seventy-six years is a long time to keep people coming back. Cecil’s Delicatessen has been anchored in St. Paul’s Highland Park neighborhood since 1949, making it the oldest deli in Minnesota.
That kind of staying power does not happen by accident.
Four generations of the same family have worked side by side inside these walls. The recipes have stayed consistent, the standards have stayed high, and the loyalty of regulars has never wavered.
You can feel that history the moment you step inside.
The space itself is small and unpretentious. Worn counters, old-school decor, and a deli case full of house-made goods greet you at the door.
There is nothing flashy about the setup, and that is exactly the point. Cecil’s earns its reputation through food and consistency, not atmosphere tricks.
It was even featured on the Food Network’s Family Restaurant Rivals, proving its legacy stretches well beyond St. Paul.
The Highland Park Neighborhood Setting
Cecil’s sits quietly on Cleveland Avenue South, tucked into the Highland Park neighborhood of St. Paul. It is the kind of street where locals walk their dogs and wave to neighbors.
The deli fits right into that easy, community feel.
Highland Park has a reputation for being one of the more charming corners of St. Paul. Small businesses line the streets, and Cecil’s has been part of that fabric for decades.
Regulars stop in before work, after errands, and on lazy weekend afternoons.
Parking is easy and the location is approachable. It does not feel like a tourist destination, even though food lovers travel from across the Midwest to eat here.
One visitor mentioned driving up from southeast Nebraska several times a year just for a sandwich. That kind of dedication says everything about what this neighborhood gem means to people far beyond the Twin Cities.
Walking Through the Door for the First Time
The first visit to Cecil’s feels like discovering something you should have known about years ago. The room is compact and lively.
A deli counter runs along one side, stacked with house-made meats, cheeses, and baked treats that immediately pull your attention.
There is a small grocery section near the front. Mustards, specialty breads, and packaged goods line the shelves.
Grabbing a loaf of rye to take home feels like a natural part of the visit.
The atmosphere is genuinely old-school, and not in a manufactured way. The staff moves quickly and with purpose.
Everything feels lived-in and real. Sitting down at a table, you get the sense that the person next to you has been coming here for thirty years.
That comfortable, familiar energy is rare in a restaurant. It makes a first-timer feel like a regular almost immediately, which is a pretty remarkable thing to pull off.
The Legendary Corned Beef Sandwich
The corned beef Reuben at Cecil’s is the kind of sandwich that earns its own reputation. Stacked on fresh-baked caraway rye, layered with sauerkraut, and dressed with homemade thousand island dressing, it hits every note perfectly.
The bread is baked in-house daily.
What makes it stand out is the quality of the corned beef itself. It is tender, well-seasoned, and clearly made with care.
The homemade thousand island dressing adds a tangy richness that ties everything together beautifully.
Visitors from across the country have called it the best Reuben they have ever eaten. One visitor from Phoenix said it was the highlight of his entire work trip.
Another came in after years of walking past the restaurant and was immediately converted. The classic Reuben comes with a choice of side, and both the potato salad and pasta salad are solid companions.
This sandwich alone is worth the trip to St. Paul.
The Menu Goes Way Beyond Sandwiches
Sandwiches get most of the attention at Cecil’s, but the menu runs deep. Matzo ball soup, chicken soup made from scratch, potato latkes, and knishes all show up on the board.
These are the kinds of dishes that take real effort to get right.
The bakery section deserves its own moment. Black and white cookies, lemon bars, gooey bars, rice crispy bars, and hamentaschen fill the display case.
Apple cobbler served warm with vanilla ice cream and walnuts has made a strong impression on more than a few visitors.
Named sandwiches like the Sasha and the Shayna have their own loyal followings. The Sasha combines pastrami, a fried egg, Swiss cheese, and a zesty sauce on caraway rye.
It is the kind of creative combination that sounds bold but tastes completely natural. The menu is large enough that repeat visits feel necessary just to work through the highlights.
Bread Baked Fresh Every Single Day
Fresh bread is not a selling point at Cecil’s. It is simply how things are done.
The kitchen bakes its own rye, rolls, and specialty breads every day, and the difference is immediately obvious when you take your first bite.
Caraway rye is the backbone of many of the signature sandwiches. It has a slight chew, a nutty depth, and a crust that holds up under the weight of a generous deli stack.
Grabbing an extra loaf to take home is practically a tradition for regulars.
The bakery section also stocks a rotating selection of pastries and specialty breads that can be hard to find elsewhere. One visitor specifically called out the hamentaschen and described the baked goods as some of the most distinct in the Twin Cities.
When a restaurant puts this much care into something as fundamental as bread, it tells you a lot about the kitchen’s overall standards.
Service That Actually Makes You Feel Welcome
Fast service at a busy deli can sometimes feel rushed. At Cecil’s, the staff manages to be both quick and genuinely warm at the same time.
That balance is harder to achieve than it sounds.
Multiple visitors have highlighted how attentive and kind the team is. One guest joked that the staff seemed to anticipate needs before they were even spoken.
That kind of awareness comes from experience and from people who actually enjoy what they do.
The restaurant runs a full sit-down dining room alongside takeout and counter service. All three options move smoothly, even during busy periods.
There is also a small in-house grocery counter where you can pick up deli meats, cheeses, and pastries to go. The whole operation feels well-run and genuinely hospitable.
Cecil’s has clearly built a staff culture that reflects the same values the family has held since the restaurant first opened its doors in 1949.
The Family Behind the Counter
Cecil’s is not a corporate restaurant with a theme. It is a family business, and that distinction matters.
Four generations have kept the operation running, and the commitment to quality has stayed consistent through every decade.
Menu items named after family members give the place a personal warmth that no branding exercise could replicate. The Sasha, the Shayna, and other named sandwiches tell a quiet story about the people who built this place.
You are not just ordering lunch. You are eating something that carries a name and a memory.
That generational continuity shows up in the food itself. Recipes have been maintained with care, and the scratch-made approach has never been abandoned for shortcuts.
The restaurant’s own website states that Cecil’s is the last of the true established delis in Minnesota. That is not a marketing line.
It is a statement of fact backed by seventy-six years of uninterrupted service to the St. Paul community.
A Deli Case Worth Exploring Slowly
The deli counter at Cecil’s rewards a slow, unhurried look. House-made pastrami, corned beef, and smoked turkey sit alongside prepared salads and specialty cheeses.
Everything behind that glass has been made or sourced with intention.
Taking time to browse the counter before ordering is part of the experience. The staff is happy to answer questions and offer suggestions.
Regulars often pick up extra portions of pasta salad or coleslaw to bring home alongside their sandwiches.
The small attached grocery area adds another layer to explore. Specialty mustards, imported goods, and hard-to-find deli staples line the shelves.
One visitor described spending an extra ten minutes just browsing the shop section before leaving with a loaf of rye. That kind of discovery is built into the layout of Cecil’s, and it turns a lunch stop into something closer to a full experience worth savoring from the moment you walk in.
Why Cecil’s Keeps Drawing People Back
People return because the food delivers every time.
Visitors from Nebraska drive up several times a year specifically for the pastrami. Out-of-towners from Phoenix call the Reuben the best they have ever had.
St. Paul locals stop in weekly like it is part of their routine. That spread of loyal customers tells the full story.
Cecil’s is open every day from 9 AM to 8 PM, which makes it easy to plan a visit any day of the week. The price point is accessible, and the portion sizes are generous.
Everything from the soup to the cookies to the fresh-baked bread reflects a kitchen that genuinely cares about the food it sends out.
Address: 651 Cleveland Ave S, St. Paul, MN 55116
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