by: Jane Wilde and Quinn Hathaway
Humor and Media Editors
Erik’s DeliCafé has been around for over 50 years. The founder, Erik Johnson, was born in Oakland and moved to San Francisco in hopes of pursuing a career in business. In 1969, Johnson worked two jobs, both as a restaurant cook and pursuing business interests. So he thought, why not combine the two? In the early 70s, Johnson entered real estate, but it wasn’t long before he began dreaming of founding a business. The very first Erik’s was located in Scott’s Valley, measuring only 600 square feet. After making enough profit, he expanded to Capitola in June of 1976. As a result of the deli’s overwhelming success, he expanded to Aptos and, eventually, to Los Gatos in 1981, and the rest is history.
Erik’s, located off of Los Gatos Boulevard, is an institution. Walking into the restaurant, employees give customers fast service and perennially available tables. Customers can access the menu on the back wall, showcasing crowd-favorite dishes, including the Chicken Pesto and Farmer’s Market sandwiches, as well as their specialty, clam chowder. The California deli’s menu is based on whole ingredients and healthy meals, though it also includes several sweets, such as the Peruvian Chocolate Manifesto Brownie and Erik’s Carrot Cake.
Some student-favorite menu items include Pilgrim’s Progress and Erik’s Reuben. The Pilgrim’s Progress includes turkey, avocado, sprouts, onions, tomatoes, and Erik’s Secret Goo, on 9-grain wheat—a perfect purchase for greens-lovers or anyone looking for something refreshing. Erik’s Reuben is mainly the classic Reuben, with pastrami, sauerkraut, and Swiss on swirl-rye bread, but includes a special twist: Erik’s Thousand Island dressing. Reuben fans will love this hearty sandwich. Another perk of Erik’s is that every sandwich, regardless of whether purchased in half or whole, comes with a pickle, an Erik’s staple. The pickle, paired with a sandwich or other meal item, makes for the perfect lunch, dinner, or even snack.
Erik’s Deli hires a variety of employees, and all exude friendliness and a desire to help. Leo Gomez, a junior at LGHS, has been working at the institution for over six months. Although he originally applied solely to work with his friend at the restaurant, Gomez said he “likes all his coworkers and the overall atmosphere.” His favorite menu item is the Dub Club, which includes ham, turkey, bacon, cheddar, avocado, onions, tomato, clover sprouts, Erik’s Secret Goo, on a sourdough loaf. Erik’s amiable employees, such as Gomez, improve the overall experience.
Erik’s may not be a mass chain restaurant or a single-location hidden gem, but it is a 51-year-old Northern California delicacy. A trip to Erik’s will result in quick service, pleasant interactions, a delicious meal, and a full stomach.