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Ben & Esther's
El Hoffman
News San Diego
Jared Cross Jared Cross Jared Cross

Ben & Esther’s Vegan Deli to Open Oceanside Location This Summer

A vegan New York-style deli is bringing cold cuts to South Oceanside.

Delis and bagels define New York City almost as much as taxis and Time Square despite being invented abroad. It turns out they are a hit in the Pacific Northwest too! So much so that after finding success in Portland, Ben & Esther’s decided to bring its crusty bagels and bites to San Diego! And less than six months after its SoCal debut, the company has announced plans to open a second vegan deli in San Diego’s North County.

Ben & Esther’s Vegan Jewish Deli

This summer Ben & Esther’s Vegan Jewish Deli is headed to Oceanside! The company’s second San Diego storefront will occupy the same space as the now-shuttered Tambo Cafe. Earlier this year, the Aztec Village Center in San Diego became host to the first Ben & Esther’s to open outside of Oregon. The company, founded in Portland back in 2019, originally offered a full selection of animal products but has since blossomed into a fully vegan, New York-style cold cuts and sliced cheese paradise.

Vegan Cold Cuts and Deli Sandwiches

Ben & Esther’s North County storefront will continue serving all the vegan deli staples we’ve all come to love. Deli sandwiches served on marble rye anchor the menu, while the bagel & schmear section is a “choose-your-own-adventure” of sorts. Begin by selecting from an array of fresh-baked bagels like jalapeno, poppy, or pumpernickel. You can then double down on the spice with jalapeno schmear or opt for something more fragrant like cardamon-pear or lemon-dill. It wouldn’t be a deli if not for mac, tuna, and egg salads (available by the half-pound) and certainly not Jewish without challah, potato latkes, and matzo ball soup.

Ben & Esther’s plans on opening its doors this August at 1904 South Coast Highway, Unit 101, Oceanside, CA 92054. For more information, visit benandesthers.com.

Jared Cross

@crossjared

Jared’s passion for travel and culture are fueled by his upbringing near the Mexican-American border in San Diego. He is in constant pursuit of ways to reduce his carbon footprint and dreams of someday owning a cocktail bar. Take a look in his fridge and pantry, and you’ll find an abundance of fresh fruits and vegetables grown by the region’s farming and co-op communities.

Articles by Jared
Jared Cross

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