Linda's Deli in Oklahoma City: Jewish Sandwich and Prepared Food Counter

Linda's Deli is a counter-service Jewish delicatessen in midtown Oklahoma City, specializing in cured and smoked meats, prepared salads, and traditional sides made fresh daily. It operates as a small takeout and limited seating operation, serving regulars and visitors seeking Eastern European Jewish food traditions that few other shops in the metro area replicate.

What Linda's Deli actually is

Linda's occupies a modest storefront focused on execution rather than ambiance. The business builds its menu around house-cured pastrami and corned beef, fresh-made chopped liver, matzo ball soup, and sides like potato kugel and tzimmes. Unlike casual sandwich shops that source pre-packaged deli meat, Linda's smokes and cures its own, which requires lead time for larger orders and accounts for higher per-pound costs. The operation is owner-run, which means inventory and daily specials reflect what was made that morning rather than a locked corporate menu.

Menu and pricing

Sandwiches range from $10 to $16 depending on meat choice and portion size. A pastrami sandwich on rye runs around $14 and comes piled to thickness; corned beef sits in the same range. By-the-pound prepared items (chopped liver, herring, brisket) cost $12 to $18 per pound. Matzo ball soup is $6 to $8 per quart. Quarter-pound orders of smoked salmon or whitefish run $8 to $12. Sides including pickles, coleslaw, and potato salad are $3 to $5. Prices reflect ingredient cost and smoke time; confirm current pricing before ordering in bulk, as meat prices fluctuate seasonally.

How Linda's compares to other delis in Oklahoma City

Oklahoma City has limited Jewish deli options. Marcello's Deli on the north side offers Italian cold cuts and sandwiches but does not make cured meats in-house and sources different regional traditions. Andolinis Pizzeria sells cured meats as toppings rather than as standalone menu items. Linda's is the only shop in the metro that smokes pastrami and corned beef from scratch and prepares traditional Eastern European Jewish salads and sides daily. Choose Linda's if you want authentic cured meat flavor and prepared items tied to a specific culinary tradition; choose Marcello's if you need Italian meats or quick counter service without specialty ordering.

Who it suits and who it does not suit

Linda's serves regulars who grew up eating this food, customers exploring Jewish culinary traditions, and catering clients ordering for events. It suits people comfortable ordering by phone ahead for larger quantities and those willing to accept limited seating and a no-frills setting. It does not suit diners wanting a full table service experience, those seeking a large wine or beverage program, or customers requiring extensive vegan or gluten-free options. The space accommodates small groups but is not designed for extended lingering.

What the first visit involves

Walk to the counter, scan the daily specials posted above the register, and ask what was made that morning. Smoked meats are often available same-day but can be reserved for larger orders. Prepared salads rotate; chopped liver, herring, and brisket are common but not guaranteed. The staff will make sandwiches to order and slice meats to your thickness preference. Payment is cash or card. Expect five to ten minutes for a sandwich order during slower midday hours and longer during lunch rush. Seating is limited to a few tables; most customers take food away.

Hours, parking, and logistics

Linda's operates Tuesday through Saturday, 10 a.m. to 6 p.m., with Sunday hours from 11 a.m. to 4 p.m.; confirm hours before visiting, as holiday schedules vary. Street parking is available on the block; the storefront does not have dedicated lot parking. The address and exact neighborhood should be verified on the business's listed contact information, as ownership may have relocated within the metro area. Phone ahead for large orders or specific meat requests.

Linda's fills a specific niche in Oklahoma City's food landscape that cannot be replicated by general sandwich shops or pizza chains. It survives because regulars value authenticity and because cured meat requires skill to produce well.