For this edition, we shifted our focus to cover lunch hotspots for Convent of the Sacred Heart seniors. We limited ourselves to eateries ten minutes or under from school in order to find the best sandwich place for students leaving campus for lunch.
Bellefair Gourmet
Nestled within the Bellefair housing community in Rye Brook, New York, Bellefair Gourmet is the perfect place to grab a hearty sandwich in a quiet, peaceful setting only two minutes away from the school. We were immediately greeted with the smell of freshly baked pizza. Adjacent to the Italian portion of the market is the deli, which offers specialty sandwiches, salads, and spreads. In front of the deli counter are several tables covered in green checkered tablecloths, which were relatively empty when we arrived around 1 p.m.
We ordered the CIA Sandwich, which consisted of turkey, Gouda cheese, avocado, lettuce, tomato, and balsamic dressing on a roll. It cost $7.99. Overall, each component of the sandwich contributed to its refreshing taste, but we felt the avocado was disproportionate to the amount of turkey and cheese in the sandwich.
The market was not crowded, so the service was quick and the employee at the counter was helpful and attentive. The television in the seating area, however, was bothersome and loud, making it hard to relax in the otherwise enjoyable atmosphere. Although we asked to eat in the restaurant, we received the sandwich on a paper plate, which we felt was a little too informal.
Rye Ridge Deli
Rye Ridge Deli is located in the Rye Ridge Shopping Center, approximately ten
minutes from Sacred Heart. The traditional style deli has a large case full of meats, cheeses, and pre-made food on display as customers enter. Glass cases offered cupcakes, cookies, and chocolate treats while rows of potato chips with flavors ranging from original to barbecue line the walls. The deli offers a sit-down area, as well as the option to take food to go.
We ordered the Rye Brook Sandwich, which cost $13.99. It included chicken salad, bacon, lettuce, and tomato. In addition, we received coleslaw and a pickle with our order. The sandwich had a substantial amount of crispy bacon which added rich flavor to our sandwich. The chicken salad seemed to overwhelm the sandwich and lacked taste. Since the sandwich was similar to a club sandwich, it started to fall apart because the bread could not support the contents.
We went on a Sunday afternoon, and the deli was extremely busy. The bustling restaurant was full of families enjoying a late lunch of traditional deli delights. Although the seating area was large, there were no tables available, so we sat at a set of tables and chairs outside. Also, there were many workers behind the counter, but they didn’t seem too attentive to their customers. We thought our sandwich seemed expensive for the quality and quantity of sandwich we received.
Glenville Deli
Located in the heart of Glenville, this popular eatery offers sandwiches, salads, soups, hot dishes, coffee, and snacks. The deli occupies one-half of the space and the seating area occupies the other, which consists of elevated tables surrounded by stools, with plenty of space to accommodate the steady influx
of customers during the lunch hour. The employees were friendly and accommodating, making Glenville Deli an enjoyable place to grab a bite to eat.
We ordered the “That’s Amore” sandwich, which had grilled chicken, mozzarella, tomato, and basil pesto. It cost $6.50. Although it was a bit smaller than our other sandwiches, each component balanced each other out. The bread was crunchy on the outside yet soft on the inside, the tomato was was fresh, and the chicken was lean. Still, the flavors were not distinctive from one another and lacked a quintessential savory sandwich taste.
Winner
Although we enjoyed sampling all of the tasty sandwiches, we recommend the “That’s Amore” from Glenville Deli. We all truly enjoyed this senior hotspot and the delicious sandwich and suggest that all members of the Sacred Heart community try it.
– Jade Cohen, Opinions Editor, Nadia Zuaiter, Staff Writer, and Morgan Johnson, Co-News Editor