On the Menu: Make it Milton’s when you’re in the mood for deli-delicious

Cinnamon Raisin Bread is served warm on the table every evening and weekday mornings.

By Kelley Carlson


Milton’s Restaurant-Delicatessen offers the nostalgia of 1940s San Diego, with a fresh food selection of classic cuisine.

Owned by David Levy and Barry Robbins, Milton’s features more than 200 items on the menu alone, appealing to everyone from ages 3 to 93. And that doesn’t even include all the deli selections.

“We bake our own breads and pastries on the premises, and we import our meats (from Chicago) and fish (from New York),” Robbins said. “The portions are very generous.”

Upon entering the establishment, customers have a chance to feast their eyes on the deli’s offerings and the green neon Milton’s sign. Meats hang over display cases filled with additional cold cuts and seafood; corners are filled with baked goods, while colorful pastries abound. There’s an array of beverages, from specialty coffees to Dr. Brown’s sodas. And naturally, Milton’s-brand items are available for purchase, including multi-grain crackers, bread and preserves.

Turn right and enter the restaurant for a step back in time. Black-and-white pictures of cars, people and businesses from the 1940s decorate the walls. There also are “old-school” advertisements for companies such as Kellogg’s, and large photos depicting Milton’s fare to entice the customer. Meanwhile, a gigantic clock with Roman numerals tracks the hour in the center of the dining room, keeping patrons in the present. Large, arched windows provide a glimpse of palm trees swaying in the Southern California breeze.

Seemingly every breakfast dish imaginable is served throughout the day — from Milton’s Yogurt Parfait, with house-made granola and fruit, to Lox Benedict and Cheese Blintzes (Jewish Crepes).

For later meals, entrees cover the spectrum, from vegetarian to comfort foods. On the “light” end, try Milton’s Stuffed Tomato or Avocado, filled with your choice of tuna, chicken or egg salad; or the Chinese Chicken Salad. For richer options, consider the Macaroni and Cheese, Chicken Pot Pie, Signature Meat Loaf, Pot Roast served on a bed of rice, or Baby-Back Ribs. And in between extremes are hamburgers with a variety of toppings, hot dogs and bratwurst, and “overstuffed” sandwiches.

Patrons in a hurry during midday can opt for a Brown Bagger Lunch Special with a build-your-own sandwich, pickle, cole slaw and a cookie.

From 4 to 8 p.m. Friday through Sunday, Milton’s serves deep-dish, Chicago-style pizza — a carryover from Levy’s and Robbins’ days as owners of Chicago Brothers restaurant.

Still can’t decide what to order? Levy and General Manager Maria Colyer suggest a cup of the freshly made Our Famous Mish-Mosh Soup — chicken, noodles, carrots, matzo ball and kreplach in a chicken broth — and a sandwich with such meats as corned beef and pastrami. Make sure to include a side of homemade onion rings, fries or potato salad.

Keep in mind that a complimentary mini cinnamon raisin signature loaf is served warm on the table every evening and weekend mornings.

Children can amuse themselves by playing games and drawing the server on their special menu, which includes kid-friendly meals such as Grilled Cheese and a Turkey Dinner.

Colyer suggested that guests who want to avoid the rush, but receive the “same great service and food,” may consider dining on the premises between 2 and 6 p.m.

Milton’s can also be brought directly to the home. Delivery services are offered through Restaurants on the Run, via Milton’s Web site. Catering services are also available.


Milton’s Restaurant-Delicatessen

Address: 2660 Via de la Valle, Del Mar

The Vibe: Casual, Relaxed, ‘Deli’ Style

Signature Dishes: Our Famous Mish-Mosh Soup, Our Famous Reuben Sandwich, Lox (Nova) Sandwich, Eggs Benedict

Open Since: 1995

Hours: 7 a.m. to 8:30 p.m. Monday through Thursday, 7 a.m. to 9:30 p.m. Friday, 8 a.m. to 9:30 p.m. Saturday, 8 a.m. to 8:30 p.m. Sunday

Web: www.miltonsdeli.com

Phone: (858) 792-2225

Reservations: Recommended for parties of six or more

Patio Seating: Yes

Take Out: Yes

Happy Hour: No


Potato Pancakes


10 lbs.     Shredded Russet Potatoes

2 lbs.       Shredded Yellow Onions

¼ c         unbleached all-purpose Flour or matzo meal

¼ c         Baking Powder

3 ea.       Large Eggs

1 tsp.     Onion powder

Salt and pepper to taste


Wash the potatoes thoroughly

Shred potatoes and onions into a mixing bowl

Squeeze the liquid out of the potato and onion mixture

Combine the rest of the ingredients in a separate bowl and mix well

Combine both mixtures into one large bowl and mix

Shape 4oz of potato pancake mix in a sprayed sheet pan

Bake in the oven until potatoes set

Let potato pancakes cool down and refrigerate

To serve, deep fry until golden brown

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  3. On the Menu: Feast on fantastic fare with an ocean view at Flavor Del Mar
  4. 2Good2B Bakery & Café garnering raves for delicious gluten-free food
  5. ‘Talk To The Animals’ at Dexter’s Deli

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Posted by Staff on Feb 3, 2012. Filed under Food, Life. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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