If you’re of the opinion there are no good restaurants in Queen Creek — certainly none to justify a journey to the far southeast edges of the Valley — The Deli just may change your mind.

The four-month-old restaurant is a Slow Food lover’s paradise, showcasing locally produced ingredients in an array of delicious  sandwiches, pizzas and dinner entrees.

The Deli roasts its own meats. It makes its own mozzarella, its own mayo, its own ranch dressing, its own ice cream, its own … well, you get the idea.

• Slideshow: See more photos of The Deli in Queen Creek

Blake Mastyk, former chef at Cartwright’s in Cave Creek, is the creative force behind the The Deli, with plenty of help from his wife, Nicole, former sommelier at Tonto Bar & Grill in Cave Creek (both pictured at left).

It’s very much a family business: Mastyk’s parents, Barry and Brenda, moved from New Jersey to help out, and younger brother Barry Jr. is his sous chef.

It doesn’t take long to realize this non-descript, box-like eatery, almost hidden in a small strip-mall, is something special.

Instead of bread and butter, meals start with housemade cracker bread and a lip-smacking concoction Mastyk simply calls “vegetable dip” (pictured below), the ingredients for which change daily based on what he has on hand.

One day it’s heavy on carrots and turnips, the next day tomatoes and onions. The vegetables are sauteed with balsamic, olive oil (from nearby Queen Creek Olive Mill) and red wine. The results are addictive — one could live on this stuff.

There are plenty of inexpensive but tasty starters, as well, such as bruschetta ($3.50) and fresh hummus ($4). My favorite are three wood skewers of mozzarella wrapped in warm prosciutto ($4.50).

A pizza with sausage, red onions, roasted red peppers and ricotta ($14, pictured below) is a stunner. Its cracker bread crust takes a few bites to get used to, and its brown, smoky marinara is unlike any I’ve tasted, but overall it ranks with the best pizzas in town.

Almost as good is a version with thin slices of pepperoni and white cheddar ($14). Be warned: The menu says pizzas serve one to two people, but it’ll take at least two hungry people to finish one.

As with any deli, hot and cold sandwiches are the backbone of the menu. There are 14 house creations, such as a filling Cuban ($8.50, pictured below) with super-thick pieces of roasted pork (courtesy of The Pork Shop down the road).

Of course, you also can make your own sandwich — choosing from a huge selection of meats, specialty cheeses, fresh vegetables and housemade condiments — for a fixed price of $9 (including a side and pickles).

Mastyk offers just two dinner entrees each night, and they change weekly. It’s here that things can be a little hit-or-miss.

One week, a hefty beef tenderloin filet in a red wine reduction with potatoes au gratin and asparagus ($22) is memorable. The next week, chicken fettucine ($17) is held back by a bland herb sauce that doesn’t quite rise to the level of the housemade pasta.

Another week, a barbecue duo ($19) features amazing Pork Shop spare ribs and a ultra-tender chicken thigh in a red wine sauce that’s just a little too blaise for such spectacular meats.

Still, the entrees are promising enough that I find my myself looking forward to what Mastyk is doing in upcoming weeks. And for those so inclined, Nicole Mastyk identifies some spot-on wine pairings, available by the glass or bottle.

Many desserts are made in-house, too. The best are pucker-inducing lemon bars ($1.50), dense but light custard with seasonal fruit ($5) and Nicole’s flavored ice creams ($2), such as an unusual but pleasing strawberry-basil.

The Deli’s biggest challenge may be how hard it is to find. On my first trip, despite a map, I drive more than a mile past it, turn around and drive past it again. On my second visit, I only drive past it once.

Eventually, though, I figure out exactly where it is. Which is good, because I plan to be back often.

The Deli
Where: 18914 E. San Tan Blvd., Queen Creek (approximately a half-mile south of Riggs Road and half-mile east of Power Road).
Open: 11 a.m. to 8 p.m. Tuesday through Saturday.
Prices: Appetizers $3.50-$5, salads $6-$12, sandwiches $8-$11, pizzas $13-$14, entrees $17-$22, desserts $0.75-$6.
Info: (480) 279-3546 or thedeliqc.com.

Posted in: Queen Creek • The Deli |

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