{"id":66728,"date":"2024-05-05T00:01:45","date_gmt":"2024-05-05T06:01:45","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=66728"},"modified":"2025-10-10T09:28:27","modified_gmt":"2025-10-10T15:28:27","slug":"belles-urban-deli-corrales-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=66728","title":{"rendered":"Belle’s Urban Deli – Corrales, New Mexico (CLOSED)"},"content":{"rendered":"
\n
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Belle’s Urban Deli in Corrales, New Mexico<\/figcaption><\/figure>\n

Father Mark Schultz<\/a><\/strong>, the charismatic former priest at the Holy Ghost Parish in Albuquerque used to joke that the reason Catholics are required to abstain from eating meat on Fridays is not because there\u2019s a shortage of cows. That\u2019s certainly true. There is more beef on the hoof grazing on the Land of Enchantment’s green (and mostly brown) grass than there are tax-paying citizens.\u00a0 That\u2019s why it\u2019s always puzzled me that sandwich restaurants in New Mexico are so chintzy with their meat portions. You\u2019d think there really was a beef shortage (and a surfeit of bread and lettuce) considering many an Albuquerque restaurant sandwich is comprised of thin shards of meat buried under half a head of lettuce and enough bread to choke a mule.<\/p>\n

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Our Server Delivering Entrees to Our Table<\/figcaption><\/figure>\n

Americans are obsessed with size, er…sandwich size.\u00a0 We’ve come to believe that small sandwiches are un-American!\u00a0 That it’s practically a mortal sin to construct, serve or eat a small sandwich.\u00a0 Perhaps that train of\u00a0 thinking might be attributable to a comic strip called Blondie which has entertaining Americans since 1930.\u00a0 Blondie’s husband Dagwood was renowned for raiding the leftovers in the refrigerator to construct titanic, multilayered, cartoonishly exaggerated sandwiches. Those sandwiches were replete with sausage, cold cuts, leftover roast, lettuce, tomato, sometimes a fish, an egg…everything but a partridge in a pair tree.\u00a0 Ingredients were stacked stories high on sandwich bread…so high that no one (save for Guy Fieri) could reasonably ever take a full bite.\u00a0 Today, such sandwiches are commonly referred to as a Dagwood<\/a><\/strong>.<\/p>\n

We learned first-hand that Dagwood sandwiches are mostly an American phenomena.\u00a0 Most of the sandwiches we enjoyed in pubs throughout England were constructed on buttered floury baps or bread slices which were buttered and contained one cheese, one meat and one condiment.\u00a0 We celebrated the fact that most of the sandwiches we had came from bakeries who refused to ameliorate their breads with high-fructose-corn syrup (HFCS)<\/a><\/strong> which is banned in Europe<\/a><\/strong>.\u00a0 Most of the butter was farm fresh and local.\u00a0 We didn’t feel ripped off that our sandwiches weren’t skyscraper tall.<\/p>\n

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Blueberry Garden Salad<\/figcaption><\/figure>\n

Don’t get me wrong.\u00a0 Given my druthers, my sandwiches would be as as tall as my head and as long as The Dude, our debonair dachshund.\u00a0 But, for health reasons and because my Kim has been such a civilizing influence on this once carnivorous Neanderthal, a small sandwich is fine…but it’d better be good.\u00a0 When my Corrales connection, the extraordinary photographer Bruce Terzes<\/a><\/strong> apprised me that the great folks at Lily & Liam<\/a><\/strong> would be opening a small deli in Corrales, we knew their sandwiches would be great.\u00a0 We also suspected they’d be on the small side (Dagwood would probably stack together about ten of them).<\/p>\n

Another certainty about restaurants in the Lily & Liam family (including Upscale Burgers<\/a><\/strong>) is that everything baked by the multi-talented Caitlin would be fabulous.\u00a0 Caitlin is one of the metropolitan area’s very best bakers, creating everything from breads (including the buns for Upscale’s burgers) to desserts.\u00a0 Some of her desserts are transformative (I’m talking about you Chantilly cake).\u00a0 Our vantage point from where we sat at Belle’s Urban Deli was of the kitchen where we espied co-owner Megan Garrigan sliding several loaves of milk bread from the oven.\u00a0 We had to have one!<\/p>\n

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Short Rib Hoagie with Potato Salad<\/figcaption><\/figure>\n

Because Corrales prohibits garish eyesores on the side of its streets, you won’t see loud signage beckoning you toward Belle’s Urban Diner.\u00a0 Fortunately most of the village’s drivers tend to drive ten to fifteen miles below the posted speed limit so you should be able to find it.\u00a0 The deli is located in a converted home where it shares space with several niche businesses and professional offices.\u00a0 Through the front entrance you’ll walk past those.\u00a0 Belle has its own entrance directly into its cozy dining room and spacious patio.<\/p>\n

Belle’s is a made-from-scratch deli which offers pickling, curing and fermenting.\u00a0 You won’t find display cases brimming with meats and cheeses, but you will find an old-fashioned trastero with jars of such pickled goods as preserved lemons, red onions and more.\u00a0 The menu is available for pick-up or dine-in.\u00a0 All salad dressings (including “Green Goddess” for my friend BOTVOLR) are house-made as is that wonderful bread. The dining room is intimate and charming with limited seating.\u00a0 Our servers were friendly and by virtue of proximity, always available to us.<\/p>\n

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Mini Dutch Babies<\/figcaption><\/figure>\n

The menu lists “Belle’s Sandwiches” and “Deli Sandwiches,” the latter constructed with cold cuts and cheeses.\u00a0 Deli sandwiches include baby greens, heirloom tomatoes, house mayo and spicy mustard served on a housemade hoagie.\u00a0 With any sandwich order, you have your choice of side: garden salad, fresh fruit, red potato salad, jicama salad or potato chips.\u00a0 Another section of the menu is titled “Urban Garden.”\u00a0 It’s not only salads that are listed on that menu, but such treats as mini Dutch babies and a brioche and blueberry chevre (see my review of Lily &Liam for more on this wonderful offering). “Rich and Savory” is the apt name of the remaining section of the menu.\u00a0 Here you can find charcuterie, quiche and more.\u00a0 A brunch menu is available on Sundays from 8AM to 2PM.\u00a0\u00a0 The commonality among all the menu sections is how challenging it is to decide just what to order; everything is tempting to the nth degree.<\/p>\n

My Kim and I split a blueberry garden salad<\/em><\/strong> (greens, goat cheese, seeds, blueberries, pickled red onion, cucumbers, red peppers, berry vinaigrette).\u00a0 It’s a beautifully composed salad worthy of a picture or ten.\u00a0 The berry vinaigrette is a wonderful foil for the complementary and contrasting flavors on the plate.\u00a0 It’s a tangy dressing with lots of personality that works especially well with the acerbic red peppers.\u00a0 The creamy goat cheese plays well with everything on the plate while the seeds provide a textural delight and savory profile.<\/p>\n

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Honey and Berry Cheesecake<\/figcaption><\/figure>\n

Dagwood would probably have stacked ten short-rib hoagies<\/em><\/strong> (beef short-rib, goat cheese, pickled red onion, spicy mustard) on top of one another.\u00a0 This is the antithesis of the Dagwood sandwich.\u00a0 It’s not skyscraper tall nor does it have a deli case’s worth of ingredients piled on top of one another.\u00a0 Ingredients are sparse and the hoagie couldn’t have been more than eight-inches (maybe).\u00a0 Despite these limitations, where this sandwich excels is in creating flavors.\u00a0 It’s an absolutely delicious sandwich (though instead of beef short-rib, it was constructed with London broil) with flavors that work exceedingly well.\u00a0 You’ll be tempted to order another one in order to continue delighting your taste buds.<\/p>\n

Lily & Liam was not the first restaurant in New Mexico to introduce enchanted diners to Dutch babies, but more than any it’s made Dutch babies an event worth dragging yourself out of bed for.\u00a0 Despite the name, Dutch babies probably are not “Dutch.”\u00a0 They’re thought to be a take on German pancakes (pfannkuchen) and are commonly attributed to a long defunct Seattle restaurant. The \u201cDutch\u201d in Dutch baby is likely derived from the word Deutsch<\/em>, meaning \u201cGerman.\u201d\u00a0\u00a0 Whatever their origin, there’s no disputing how delicious–and how versatile Dutch babies can be (more in my review of Lily & Liam).\u00a0 My Kim’s inaugural experience with Dutch babies was from Belle’s brunch menu in the form of mini Dutch babies<\/em><\/strong> (lemon honey, fresh fruit, whipped cream).\u00a0 If it wasn’t impolite to lick the plate, she might have done that.\u00a0 The mini Dutch babies are absolutely superb: texturally delightful with flavors that delight your taste bite.\u00a0 Even the whipped cream (slathered with lemon honey) was a joy.<\/p>\n

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Honey Cake<\/figcaption><\/figure>\n

Honey is a popular ingredient on Belle’s menu…and why not.\u00a0 Honey is so much more than\u00a0 a sweet and viscous substance produced by bees.\u00a0 It’s sweet with a floral, fruity, maybe even earthy undertone.\u00a0 It’s replete with nutritional benefits such as antioxidants and enzymes.\u00a0 Moreover, it’s utterly delicious and versatile.\u00a0 President George Washington topped his hoecakes with honey.\u00a0 Belle’s uses it on its desserts–such as the honey and berry cheesecake<\/em><\/strong>.\u00a0 Its hexagon shape is unlike any other cheesecake of memory.\u00a0 More unique is its brilliant melding of flavors (especially the slightly sour cheesecake with the floral honey).\u00a0 It’s a validation of Caitlin’s talents.<\/p>\n

Honey is an integral component (naturally) in Belle’s honey cake,<\/em><\/strong> a bundt cake shaped, donut-sized cake in a plate decorated with flower seeds, fruit and honey drizzled whipped cream. \u00a0 The cake is moist, tender and every synonym for “delicious” you can think of.\u00a0 Seriously, this is one of those rare “last meal” cakes.\u00a0 The flower seeds provide a savory contrast that works surprisingly well.\u00a0 So does the whipped cream and its honey influence.<\/p>\n

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A loaf of milk bread<\/figcaption><\/figure>\n

Leaving Belle’s Urban Deli with a loaf of milk bread<\/em><\/strong> in hand, we pondered whether a deli can succeed with sandwiches Dagwood would consider “finger food.”\u00a0 We agreed that Belle’s will not only succeed, it will thrive courtesy of an outstanding baker and a menu replete with delicious surprises.\u00a0 We’ll be back again and again and…<\/p>\n

Belle’s Urban Deli<\/strong>
\n3650 Corrales Road, Suite G
\nCorrales, New Mexico<\/strong>
\nLATEST VISIT<\/strong>:\u00a0 5 May 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Honey Cake, Honey & Berry Cheesecake, Mini Dutch Babies, Short Rib Hoagie, Blueberry Garden Salad, Milk Bread
\nREVIEW #1396 <\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Father Mark Schultz, the charismatic former priest at the Holy Ghost Parish in Albuquerque used to joke that the reason Catholics are required to abstain from eating meat on Fridays is not because there\u2019s a shortage of cows. That\u2019s certainly true. There is more beef on the hoof grazing on the Land of Enchantment’s green (and mostly brown) grass than there are tax-paying citizens.\u00a0 That\u2019s why it\u2019s always puzzled me that sandwich restaurants in New Mexico are so chintzy with their meat portions. You\u2019d think there really was a beef shortage (and a surfeit of bread and lettuce) considering many an Albuquerque restaurant sandwich is comprised of thin shards of meat buried under half a head of lettuce and enough…<\/p>\n","protected":false},"author":1,"featured_media":66735,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21,4661,299,703,262,141],"tags":[3949,3953,3763,3958,3244,3950,3951,3960,3952,3956,3957,3954,3240,3961,3955,3959,3783,2061],"class_list":["post-66728","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-closed-in-2025","category-corrales","category-dog-friendly","category-closed","category-new-mexico","tag-blondie","tag-blueberry-garden-salad","tag-bruce-terzes","tag-caitlin","tag-corrales","tag-dagwood","tag-dagwood-sandwich","tag-green-goddess","tag-hfcs","tag-honey-and-berry-cheesecake","tag-honey-cake","tag-lily-liam","tag-megan-garrigan","tag-milk-bread","tag-mini-dutch-babies","tag-pickling-curing-fermenting","tag-potato-salad","tag-upscale-burgers"],"yoast_head":"\nBelle's Urban Deli - Corrales, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=66728\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Belle's Urban Deli - Corrales, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Father Mark Schultz, the charismatic former priest at the Holy Ghost Parish in Albuquerque used to joke that the reason Catholics are required to abstain from eating meat on Fridays is not because there\u2019s a shortage of cows. That\u2019s certainly true. There is more beef on the hoof grazing on the Land of Enchantment’s green (and mostly brown) grass than there are tax-paying citizens.\u00a0 That\u2019s why it\u2019s always puzzled me that sandwich restaurants in New Mexico are so chintzy with their meat portions. 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That\u2019s certainly true. There is more beef on the hoof grazing on the Land of Enchantment’s green (and mostly brown) grass than there are tax-paying citizens.\u00a0 That\u2019s why it\u2019s always puzzled me that sandwich restaurants in New Mexico are so chintzy with their meat portions. 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