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TooJay's Deli Review - Orlando - April 15, 2019

Posted by F S on

Today we review TooJay's Deli & Bakery, established in 1981. They have 28 current locations in Florida with 2 more opening soon. This is a New York style deli menu.

We visit the one at 7600 Dr. Phillips Boulevard, Orlando. This one is located at a strip mall on Sand Lake Road between International Drive and Apopka Vineland Road. We've probably eaten here 25-30 times in our years living in Orlando. 

Hours are

  • Sunday through Thursday 7 a.m. to 9 p.m.
  • Friday and Saturday 7 a.m. to 10 p.m.

They offer phone orders and catering.

As you enter the restaurant you will notice the Specials board for the day. 

And a view of the dining room from the queue.

Where the queue is located you can see all of the dessert and deli cases.


We were given a specials menu as well as their regular menu. This was the front.

This is the back of the specials menu.

We opted for the fried dill pickles from this menu as our appetizer.

It was a nice size portion with a creamy horseradish sauce for dipping. They were fully breaded and crispy on the outside. It resembled a tempura batter to me.


 This is the regular menu and is several pages.

This page shows starters, soups and beverages.

This page has the Deli Classics and the Deli Sandwiches.

We got the Beef Brisket Dip from this page.

The sandwich is lean beef brisket with caramelized onions and provolone cheese on french bread and was very flavorful and the au jus dip (a french onion type) made the flavors pop. It was served with coleslaw, french fries and a pickle. Their french fries are large steak cut fries and are crispy outside and fluffy inside. The coleslaw is a mayonnaise base with cabbage, carrots and red cabbage, we like their coleslaw a lot. The pickle is a half of a large kosher dill.


This page shows Salads and Deli Salads.

I had the Tuna Salad as a Platter (but you can also get it as a sandwich) 

The Tuna Salad Platter is served on a bed of lettuce with vegetables and rye bread. The veggies were carrot sticks, grape tomatoes and cucumber slices. The rye bread was sliced very thick and a good accompaniment for the tuna salad. I have to admit I'm addicted to their tuna salad. I've been known to stop here on my way home from the grocery store and buy just the tuna salad from the deli counter by the pound. It's that good. If I could figure out the recipe for it I would but I have a feeling that it only works if you make it in very large quantities. It does contain carrots, eggs, celery and other items I haven't yet figured out.

This page has burgers and chicken and hot hand held items.

This page is their classic comforts page, and it is all of their dinner type meals. We've over the years had many of these. But I will review them once we've had them again in later reviews.

This page is their desserts page. We didn't have dessert this day so no review for this page.

The back of the menu is their Breakfast menu.

Breakfast is served Monday - Friday until 11:00 a.m. and Saturday and Sunday until 2:00 p.m.

If you forget what you want for dessert they will bring you out the little dessert menu. That happens to be four pages long but has more photos of the desserts than the regular menu does.

All in all TooJay's in Dr. Phillips is a place we frequent when we are looking for a quick meal. They seem to have just about everything. We also go there for breakfast from time to time. But Breakfast in Orlando is a whole other matter. Timing is everything.

We like TooJay's a lot. Especially since they did the remodel. It's brighter and more open now.


So today's little kitchen tidbit doesn't have anything to do with TooJay's but Easter is coming up so I thought I might let you in on how to make the most amazing deviled eggs, with your Instant Pot. You do have one, right? The pressure cooker is the best way to make the easiest to peel hard boiled eggs. I make them and keep them in the fridge just for snacking. Here's how.

You put 1 cup of water in the bottom of the Instant Pot inner pot. Then put in a rack, I have one that is made for eggs and is made of silicone. It looks like this...

You place as many eggs as you want on the rack you can even stack them more than one layer high. I normally do 6-9 at a time so they are all in one layer.

Close the Instant pot and turn it on pressure cook, high for 5 minutes. While they cook get a large bowl and fill it with ice and cold water. When the eggs are done let the steam release over about 5 minutes, you can either do this with the intermittent steam release or by letting it release naturally for 5 minutes then releasing the rest manually. 

Once they are cooked place them in the icy cold water for 5 minutes.

Then be amazed at how easily the shells slide right off. They are pristine eggs that are worthy of any Easter Egg tray.

To make the deviled egg part, cut each egg in half and remove the yolks to a bowl. Then add mayo about 1-2 tablespoons, a little squirt of mustard and 1-2 tsp of sweet pickle relish. Combine and either pipe or spoon into the empty egg halves.

Sprinkle with a little paprika for color and yum, yum.


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