The dinner menu itself is very approachable - not quite comfort food, but not quite Michelin star either. Still true to the deli theme, the staff wears long white butcher coats adorned with the Sadelle’s insignia. This is true of most of the accents, which are vaguely retro/Art Deco, but also fancy (for lack of a better term). The interior itself has booth seating, not unlike what you would expect to see on an episode of Seinfeld, but much more sophisticated than the red patent leather of a shiny diner. Nathan Schroeder For dinner, Sadelle’s transforms from a deli into a full-service restaurant. For deli connoisseurs, this is a beautiful sight. Here the salmon, sable and sturgeon are hand-sliced the old-fashioned way, paper thin, across the lines, using a long, straight blade. Perhaps most impressive among the daytime assortment is the smoked fish, a critical element of the New York deli experience. Sadelle’s daytime offerings include classic sandwiches of roast beef, turkey, ham or bacon, and traditional deli sides including fresh cole slaw and “New York” pickles. Customers may also opt for café-style dining along the street, where patrons feverishly work on laptops as they sip Sadelle’s notoriously strong coffee and fresh bakery items. Directly out front are several 15-minute parking spots, which is convenient for grab-and-go customers stocking up on bagels, smoked salmon and sides from the full-service deli case. In accordance with the corner deli theme, Sadelle’s appropriately occupies a side lot in glamorous Highland Park Village, adjacent to Preston Road.
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