Reen’s Deli is a family-owned delicatessen serving Northeast Philadelphia since 1964. Reen’s has fed generations of families over its five decades and has maintained the same high-quality and standards they are known for today. It’s a neighborhood store that feeds its people well. It remains a weekly staple as a must-stop for many families to buy their fresh cold cut lunch meat, Amoroso rolls, authentic Jewish rye bread, hoagies, salads and many other necessities.
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00:00Hey, it's Casey Boyd from the Preston and Steve Show and we're at our next stop at the Deetson
00:08Watson Real Philly Deli Tour. We're back in the great Northeast. We're at the corner of Byberry
00:12and Academy. We're at Rean's Deli and this place has been a Philadelphia staple for going on five
00:18decades. Actually, more than five decades. You got to hear about the whole history. Let's go
00:23meet the family. All right, so here I am standing in the original footprint of Rean's Deli when it
00:28opened here in 1964. Why don't you take a look to see what it's turned into?
00:39This place is huge. It's awesome and you got to meet Kevin. He's the owner. He's the guy who runs
00:44this place now. Let's go say hi. All right, here we are in the back where all the magic happens.
00:48There's a beehive of activity back here, but I'm standing here with the owner of Rean's Deli.
00:52This is Kevin. Kevin, say hi. Hey guys, how's everything? All right, so Kevin, from what I
00:57understand, you guys are about to celebrate your 55? 55. You got it, man. Wow, in February. February.
01:02So this place started in this location in 1964. Who opened this whole thing? My grandfather and
01:08grandmother Al and Irene Crenaglia. Okay, so this is named after Irene. That's why we call this
01:14Rean's Deli. Exactly. All right, so tell me a little bit about what we're going to make here. I'm going to make
01:18the Crenaglia in honor of the grandparents. It's just a souped-up Italian hoagie. Got your choice of
01:24seeded or regular Amaroza rolls, which we've used since the start. Got some good, decent
01:29Watson meats. We've got some general salami, some peppered ham, some capricola, some brisouk,
01:34imported provolone. We're going to put some lettuce, tomato, red onions, a little minced up
01:39roasted reds and longhots. All right. Oil vinegar and rock and roll. Give yourself some
01:44nice clipper paper. All right. Nice cut. All right. Nice tight wrap. Nice tight wrap. Did
01:52they get it? Boom, come home. They open it up and they're just getting everything in one nice
01:58plate. See that? Oh, that's beautiful. Ladies and gentlemen, what you've witnessed here is a
02:04master at work. Kevin, you've been doing this for how long? 25 years full-time. Full-time 25 years.
02:10Pretty much my whole life. Pretty much his whole life. 41 years old? 41. That is, I can't wait to try it
02:17because I'm excited for you. All right. Can we try it together? Let's do it. Cheers. Cheers. Boom. To the
02:21Cornaglias. On point or what? On point. Thank you so much. Thank you. You got it, man. I don't even know what this
02:32thing. I don't have to say anything.