Like many authentic NY delis, it’s a family thing. Owners Tom and Dianne VonDerLinn and sons, Bobby and Brian, do a brisk breakfast and lunch business at this hot spot for locals and visitors. Taking over Gershon’s in 2010, the VonDerLinn family has built a loyal following of transplanted Northerners looking for a taste of New York.
Like most great delis, Gershon’s uses quality Boars Head meat and piles it high for a true Long Island-style sandwich. But this group also makes its own corned beefs, roast beefs, beef briskets, meat loafs and more. The fresh meats and salads make this place a popular pick for lunch, but the day starts with a surprisingly hearty breakfast menu. Egg sandwiches and omelets stuffed with a variety of the house meats and cheeses. But the rest of the day is all about the sandwiches – double and triple-decker subs and clubs, paninis and the best Reuben and pastrami on rye on the Strand. Gerson’s also makes excellent egg salad, chargrilled burgers, plus a selection of fresh salads and soups, like the house special matzo ball. Other specialties transplanted New Yorkers will be happy to see include the stuffed cabbage rolls, chopped chicken liver, pickled beets and homemade potato pancakes. Save room for the fresh bread or rice pudding for dessert.
Gershon’s has the feel of a New York deli with a serving of Southern hospitality. The family-owned environment and number of regulars leads to a friendly atmosphere with lots of banter. The small but comfy seating area is a great place to stuff your face and a strike up a conversation with strangers. Gershon’s also does a brisk carry-out business.
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