Scott’s Generations – Phoenix, Arizona

Until 2025, the only generations of Scotts I’ve known are Dan (God rest his beautiful soul) and Latayne, their son Ryan and daughter-in-law Kimber and their children Canaan and Judah.  Everyone calls them “the great Scotts,” largely because they live their Christian faith.  Latayne is, in fact, a very prolific author of several Christian books.  My friend Ryan and I have broken bread on many occasions.  He’s a fellow trencherman who delights in finding great restaurants with generous portions.  Ryan would have loved Scott’s Generations in Phoenix…and I would have loved seeing his baby blues feast on a robust sandwich overstuffed with enough meat to feed….well, generations of Scotts (or one Ryan).

While the name on the marquee suggests that Scott’s Generations is a family restaurant, its owners aren’t sunamed “Scott” nor are they of Scottish lineage. Scott’s Generations was established nearly four decades ago by father-son duo Gene and Scott Snyder. In 1988, the Snyder family moved to Phoenix from New York, launching the deli six months later (June 1989). It was their way of keeping a slice of the Big Apple with them. Vestiges of New York City are prominently displayed.  They’re on the walls, on the menu, in the deli counter and in the pastry case.  They’re in the accent of the wait staff.  The Snyders have channeled the nostalgia of an old-fashioned New York deli, especially its overstuffed “two hands to handle” sandwiches (think Katz’s Deli).

Scott’s Generations offers indoor and patio seating.  Its menu features all-day breakfast and lunch.  Smoked fish–such specialties as sliced sable, lake sturgeon, belly lox, whitefish and baked salmon–is flown in weekly from the East Coast.   Jewish favorites include such delicacies as latkes (potato pancakes), knish (dough with a filling), kugel noodle pudding (a baked casserole made from egg noodles), kasha varniskes (toasty buckwheat and bow-tie noodles) as well as chopped liver and bagels.  Other New York Jewish specialties include homemade soups (including the de rigueur motza ball soup), cheesecakes and towering sandwiches as tall as New York’s skyscrapers.

It’s the sandwiches that are probably Scott’s Generation’s biggest draw.  Every eye in the place will gasp in awe at the sight of a behemoth sandwich destined for another table.  Each sandwich is ongeshtupt (Yiddish for overstuffed) and that’s an understatement.  A minimum of a half-pound of meat is crammed into each sandwich.  Whether your meaty pleasure is turkey, roast beef, corned beef, chopped liver or pastrami, Scott’s has a sandwich for you.  Each ongeshtupt deli sandwich comes with a side of cole slaw plus lettuce, tomato, and a choice of dressing. Fries, bacon, and cheese may also be added for an additional charge.  Specialty sandwiches come with a side of coleslaw, pickles, and American fries.

Trenchermen will be hard-pressed to polish off an entire triple decker (imagine turkey, pastrami and corned beef between rye bread).  Among the favorites is  The “Scottwich” featuring pastrami, grilled onions, and melted Swiss on garlic rye.  For lesser appetites, you can’t go wrong with The Rosswich,” half a Scottwich  with a small bowl of soup and fries.  That’s what my Kim ordered and not surprisingly, couldn’t finish.  The late Father Mark Schultz used to wonder if New Mexico had any cows so paltry are sandwich meat portions.  That’s absolutely not the case at Scott’s.  A half sandwich at Scott’s contains more meat than any full sandwich in the Land of Encheapmeat.

Transplanted East Coasters will love Scott’s “New York Originals” on the drinks menu.  Those originals include assorted flavors of Dr. Browns including regular and diet, Yoo-Hoo chocolate drink, a chocolate phosphate and a chocolate egg cream.  Not since Albuquerque’s Model Pharmacy shuttered its doors in 2015 have I had a chocolate egg cream. I was introduced to this misnamed beverage in the Bronx.  It’s a New York City soda fountain drink. Egg cream is a misnomer because these refreshing, frothy drinks contain nary a speck of egg. They’re made with a mixture of milk and chocolate syrup into which seltzer water is spritzed, causing a foamy drink that resembles the concoction you often see mad scientists drink on old movies. Scott’s version of egg creams takes me back to those innocent days of my youth in Gotham City.  I would have been happy with any of the New York originals.

For her soup choice, my Kim asked for the matzo ball soup.  It’s served in an oversize cup and is brimming with sliced carrots, celery, chicken and matzo balls.  The broth is magic, an elixir that will sooth the soul.  It’s among the best matzo ball broth we’ve ever had.  Vegetables are perfectly al dente, not too hard and certainly not mushy.  The matzo balls are toasty dumplings of deliciousness.  Is it any wonder Jewish mothers consider matzo ball soup  Jewish penicillin: the ultimate, soul-healing comfort food. It’s steeped in family tradition and a story of survival.

As for The half Scottwich (pastrami, melted Swiss, grilled onions, served on garlic rye bread), it’s a wonder.  The garlic rye bread upon which layers and layers of pastrami are piled is an artistic and delicious canvas.  Dab a little deli mustard and the pastrami shines even more.  As with pastrami in New York City, it’s a combination of lean and fatty goodness.  The melted Swiss is mild and slightly sweet.  It’s draped over the pastrami and directly below the top layer of rye.  The accompanying American fries (when did President Trump rename them?) are unlike other fries we’ve had.  They’re not only crinkled, they’re thick and hemispherical.  The coleslaw is very moist with a sweet salad cream.

French author Antoine de Saint-Exupéry once declared “Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away.”  Could that possibly describe a menu item audaciously called Scott’s Perfect Reuben-Reuben (corned beef or pastrami, swiss cheese, and sauerkraut grilled to perfection!)?  And why the repetition on the “Reuben” part of the name?  I surmise it may be because this Reuben is at least twice as sizeable as any Reuben I’ve ever had.  Honestly, even Guy Fieri and his bowhead whale-like mouth might not be able to chomp it all without squishing it down.  I asked for half pastrami and half corned beef, the flavor of each taking me back to the first time I ever sampled these wondrous deli meats in Boston.  Insofar as “nothing more to add,” this Reuben didn’t have the seemingly de rigueur Russian or Thousand Island dressing.  They weren’t missed.  This was an outstanding Reuben-Reuben.

We were too full to enjoy any of the pastries.  Even a black-and-white cookie would have proven too much.  Fortunately, however, I ordered Scott’s kugel noodle pudding.  This traditional Jewish baked casserole is essentially a sweet bread pudding-like dessert made with egg noodles, creamy egg custard and raisins.  It’s creamy inside with crispy golden edges.  At Scott’s it’s served warm.  Never have I had a better kugel.  As a bread pudding aficionado, I appreciated just how light and delicious this kugel was.

Scott’s Generations will feed you well…and that’s an understatement.  It’s one of the very best Jewish delis we’ve encountered in our travels and one we hope to return to soon.

Scott’s Generations
742 East Glendale Avenue, Suite 142
Phoenix, Arizona
(602) 277-5662
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LATEST VISIT: 24 December 2025
# OF VISITS: 1
RATING: N/R
COST: $$ – $$$
BEST BET: Scottwich, Matzo Ball Soup, Kugel Noodle Pudding, Scott’s Perfect Reuben Reuben, Chocolate Egg Cream
REVIEW #1505