A full pound of house-made pastrami can land on your plate as one sandwich. That’s two or three normal sandwiches wearing a single trench coat.
I can’t imagine finishing it without a nap plan.
The pastrami doesn’t stop at rye bread, either. It shows up stuffed into egg rolls with sauerkraut.
It gets piled onto fries with havarti, Russian dressing, and pickled jalapeños.
This Virginia deli first opened its doors in 1961. Then it drifted into diner life for decades.
Then a chef and his wife brought its Jewish roots roaring back.
I like how the whole place feels like a love letter to bubbie’s kitchen. It just comes with a lot more mustard.
So where exactly do you find a counter like this, and how early should you show up?
Downtown Richmond Hides a Proper Jewish Deli, and It Feels Like Time Travel
Perly’s Restaurant & Delicatessen sits right in downtown Richmond, Virginia, in the Monroe Ward neighborhood. It’s a Jewish deli and restaurant serving breakfast and lunch every single day.
The kitchen calls its style traditional Jewish cuisine with a modern spin. That means classic deli comfort, plus a few playful ideas you won’t find in your grandmother’s recipe box.
Many components are made from scratch. The goal, in the deli’s own spirit, is food that would make your bubbie proud.
That’s a high bar. Bubbies are famously tough critics, and they never forget a dry brisket.
The menu stretches far beyond sandwiches. You’ll find knishes, latkes, matzo ball soup, smoked fish, bagels, and a dessert case worth planning around.
Still, pastrami is the headliner here. It’s house-made, and it shows up in more creative places than you might expect.
I like that the place doesn’t feel like a museum piece. It honors its past while clearly having fun in the present.
Think of it as a deli with deep roots and a mischievous streak. Your only real problem will be choosing what to order first.
The Perlstein Family Started Something Special Back in 1961
Harry and Mary Perlstein opened Perly’s in 1961. Their focus was classic delicatessen food rooted in Jewish heritage.
Picture early-sixties Richmond with a real deli counter serving the city. That alone makes this one of the more interesting food stories in Virginia.
Restaurants come and go quickly. A name that survives more than six decades has clearly earned some loyalty.
The family name lives on in the menu too. Look for the Schnitzel Perlstein on the breakfast and brunch side, a sweet nod to the founders.
Things shifted in 1975 when ownership changed. Over time, the restaurant evolved into an American diner.
That chapter lasted a long while. The Jewish deli identity faded into the background as the diner years rolled on.
Plenty of old spots lose their character during changes like that. Perly’s kept its name, its location, and a sense of history people still connect with.
Old photos decorate the space today, adding to that nostalgic feel. You get the sense the walls have a few stories to share.
It’s a fun reminder that good food traditions can outlast almost anything.
A Chef Couple Rescued the Old Deli Right Before the Lights Went Out
By 2013, Perly’s was slated to close. That could have been the final chapter for a Richmond landmark.
Then Chef Kevin Roberts and his wife Rachelle stepped in. They took over in 2014 and set out to restore the deli’s Jewish roots.
Talk about a comeback story. Instead of a shuttered storefront, downtown got its deli back.
The couple didn’t just dust off old recipes. They brought creativity to the kitchen while keeping heritage front and center.
You can taste that balance across the menu. Chopped chicken liver shares space with pastrami egg rolls, and somehow it all makes sense.
I believe that mix is the secret to its staying power. Purists find their comfort food, and curious eaters find something new.
Many items are made in-house from scratch. That kind of effort takes time, and it’s a big reason the food feels personal.
A Google rating of 4.7 stars across thousands of reviews suggests the revival worked. That’s a lot of happy, well-fed people.
Not bad for a place that almost went dark a decade ago.
Bring Both Hands Because This Pastrami Means Business
A one-pound pastrami sandwich is the stuff of deli legend. At Perly’s, recent visitors describe ordering exactly that, and it eats like two or three sandwiches.
Napkins are not optional. A small stack might not even cover it.
The pastrami is house-made, which matters a lot at a deli. It’s the kind of meat that deserves its own spotlight.
If you want something a little different, look for the Jewish Sailor. It features hot pastrami on open-faced toasted rye with pickled red cabbage and brown deli mustard.
That cabbage adds a bright, tangy crunch. The mustard brings the classic deli bite you’d hope for.
Sandwiches here come on grilled bread. That toasty edge helps hold everything together, at least for a while.
Corned beef and a Reuben are on the menu too. There’s also the Jewbano, a beef tongue creation for the adventurous.
Leftovers are a real possibility with portions like these. Taking half home might be the smartest move you make all week.
Honestly, a pastrami sandwich this generous feels like a challenge and a gift at once. Accept both.
Pastrami Shows Up in Some Wonderfully Unexpected Places
Egg rolls stuffed with pastrami and sauerkraut. Yes, really, and they’re called Jewish Egg Rolls.
These little rolls caught the attention of Guy Fieri himself. Crispy outside, deli flavor inside, what’s not to love?
Next up are the Schlubby Fries. They’re piled with havarti and dill cheese, pastrami, and Russian dressing.
It gets better. Chopped pickled peppers and onions join the party, along with pickled jalapeños for a little kick.
Fork required, dignity optional. These fries are built for sharing, though nobody will blame you for hoarding.
Then there’s the Perly’s Patty Melt. A grilled burger gets topped with pastrami, grilled onions, Swiss cheese, and Russian dressing on marble rye.
It’s a burger wearing a pastrami blanket. Messy is part of the deal, so grab extra napkins before the first bite.
Don’t skip the garlic dill fries either. They’re one of the more unique sides on the menu.
I like how the kitchen treats pastrami as a team player. It shows up wherever it can make things tastier, which turns out to be almost everywhere.
Morning People Get Rewarded With Babka French Toast
Cinnamon babka turned into French toast sounds like a dare. Perly’s accepted it, and breakfast fans are better for it.
The kitchen opens at 9 a.m., so early birds get first crack at the morning menu. It’s a strong argument for setting an alarm.
The Schnorrer is the signature breakfast platter. It brings eggs, a bagel with a schmear, a potato latke, and your choice of meat, with coffee included.
Beef bacon and beef sausage are among the meat options. That’s a nice touch for anyone skipping pork.
Corned beef hash and eggs is another big favorite. It’s hearty, savory, and exactly what a deli breakfast should be.
Fancy an eggs Benedict twist? The Benny Goodman puts a unique deli spin on the brunch classic, and a dill hollandaise shows up on the menu too.
The Schnitzel Perlstein also lives on the breakfast and brunch lineup. It’s a tasty tribute to the family who started it all.
Breakfast here feels like a celebration rather than a quick bite. Plan a slow morning and let the coffee keep coming.
Latkes, Knishes, and Soup That Tastes Like a Hug
Potato latkes at Perly’s arrive dressed with apricot apple sauce and chive sour cream. That apricot twist is a small change with a big payoff.
Latkes come up constantly when people talk about this place. They’re crispy outside and tender inside, the way a good latke should be.
Knish lovers have choices. There’s a Meat Knish and a Vegetable Knish, and the vegetable version comes with its own sauce.
Then comes the Matzo Ball Soup. It’s been called a game-changer, which is quite a title for a humble bowl of soup.
Borscht is on the menu too. It’s a cheerful splash of color next to all that golden fried goodness.
Chopped Chicken Liver holds down the old-school corner. For many families, it’s the dish that tastes most like home.
Cabbage Rolls round out the signature list. They’re slow, comforting, and very much in the bubbie tradition.
Authentic deli pickles make an appearance as well. A crunchy pickle between bites just feels right.
Here’s a tip: order a few small plates to share. It’s the easiest way to taste the heart of the menu.
Save Room for Rugelach, Black and Whites, and Warm Chocolate Babka
Warm chocolate babka with Perly’s coconut macaroon ice cream exists. Read that again, then plan your meal around it.
The dessert lineup reads like a Jewish bakery greatest hits album. Hamantaschen, black and whites, rugelach, and mandelbrot all make the list.
Cheesecake is there too, for the classic crowd. Nobody leaves a deli without at least considering cheesecake.
The hamantaschen come topped with rich fruit spread. Ordering one of each flavor seems like the responsible thing to do.
Before dessert, though, there’s the bagel situation. Perly’s offers a range of bagels and schmears for the carb-curious.
Fish platters bring smoked salmon and whitefish into the picture. Whitefish salad on an everything bagel is a very good idea.
Thirsty? A chocolate egg cream is the old-school soda fountain move.
Fountain ginger ale and strong black coffee are on hand too.
Many guests end up taking pastries or bagels home for later. With a menu this size, that’s less a weakness and more a strategy.
Sweet tooth satisfied, deli education complete. Your future self will thank you for the leftovers.
Cushioned Stools, Tin Ceilings, and a Silent Movie Above the Bar
A black and white movie plays silently above the bar. It’s the kind of detail that makes you smile before the food even shows up.
The whole interior leans into a wonderfully vintage vibe. Stainless steel, patterned wallpaper, and Art Deco touches set the scene.
Deeply cushioned stools line the long counter. Counter seating is a classic deli move, perfect for solo diners or quick bites.
Booths and tables fill out the rest of the room. Overhead, an old tin ceiling adds a little extra character.
Old photos decorate the walls too. Together, it all feels retro-hip rather than stuck in the past.
Background music hums along with the chatter. Expect a busy, lively energy, since the room is often packed.
The space is on the cozy side. That closeness is part of the charm for some and a squeeze for others.
I love that the design matches the food so well. Both feel familiar and nostalgic, with a playful wink tossed in.
It’s a room built for conversation, coffee refills, and lingering over one more latke.
Guy Fieri Rolled Into Flavortown Virginia Style
Season 30, Episode 19 of Diners, Drive-Ins and Dives put Perly’s on national television. The episode aired on November 22, 2019.
Guy Fieri doesn’t hand out praise lightly, at least not quietly. He praised the potato and duck pierogies along with the Jewish egg rolls.
Duck in a pierogi is exactly the kind of modern spin this kitchen loves. It’s familiar comfort with a fancy little upgrade.
The egg rolls, meanwhile, are pure deli mischief. Pastrami and sauerkraut wrapped up crispy is hard to argue with.
TV exposure can change a restaurant overnight. For Perly’s, it added fresh fans to an already devoted following.
Plenty of travelers now plan stops around these shows. Road-trippers heading through Virginia often treat this deli as a must-visit detour.
The best part is that the hype holds up. A 4.7-star rating across nearly 3,800 reviews is a lot of consistency.
Fame didn’t turn the place fussy, either. The service still runs with enthusiastic good cheer.
So yes, you can eat where Guy ate. Just be ready to share the excitement with a crowd.
Show Up Early, Feed the Meter, and Make Peace With the Wait
Doors open at 9 a.m. and close at 3 p.m., seven days a week. Missing the window means waiting until tomorrow for your pastrami fix.
You’ll find Perly’s at 111 E Grace St, Richmond, VA 23219. It’s right in the heart of downtown.
Reservations aren’t accepted, so it’s first come, first served. You add your name to a list and wait your turn.
Waits can stretch, especially around peak breakfast and lunch hours. It stays busy even close to closing time.
Here’s a handy trick. There’s a grocer next door where you can browse while waiting, and staff will come find you.
Parking is street parking only. Paying through a parking app is the easy route, and spots right out front sometimes open up.
Takeout is an option too. Plenty of folks grab extra items to enjoy back at a hotel or home.
The staff is used to big crowds and runs like a professional crew. Patience pays off once the food lands.
Pro move: arrive near opening on a weekday. Your stomach will appreciate the head start.
Worth Every Napkin You’ll Inevitably Use
Six decades, two big reinventions, and one pound of pastrami later, Perly’s still knows how to feed a crowd. That’s a résumé few delis can match.
It suits a lot of different eaters. Breakfast lovers, sandwich chasers, and dessert hunters all leave with something to talk about.
Families will find plenty to share. College visitors and road-trippers make it part of their Richmond plans too.
Nostalgia runs deep here for many guests. For some, a bite of chicken liver or matzo ball soup brings childhood memories rushing back.
Newcomers get a fun introduction to Jewish deli culture. The modern twists make it easy to start somewhere comfortable.
Is it calm and quiet? Not exactly, since the room tends to run busy and loud.
That buzz is part of the experience, though. Good delis are supposed to feel alive.
I believe this is one of those places worth rearranging a Virginia trip around. Few spots blend history, humor, and heaping plates quite this well.
So grab a friend and an appetite for adventure. Then reach for those napkins, because you’re going to need them.
