{"id":71818,"date":"2025-12-24T00:01:38","date_gmt":"2025-12-24T06:01:38","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=71818"},"modified":"2026-04-06T09:32:28","modified_gmt":"2026-04-06T15:32:28","slug":"scotts-generations-phoenix-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=71818","title":{"rendered":"Scott’s Generations – Phoenix, Arizona"},"content":{"rendered":"
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Scott’s Generations in Phoenix, Arizona<\/figcaption><\/figure>\n

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.\u00a0 Everyone calls them “the great Scotts,” largely because they live their Christian faith.\u00a0 Latayne is, in fact, a very prolific author of several Christian books.\u00a0 My friend Ryan and I have broken bread on many occasions.\u00a0 He’s a fellow trencherman who delights in finding great restaurants with generous portions.\u00a0 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).<\/p>\n

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Dining Room with Pastry and Deli Cases<\/figcaption><\/figure>\n

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.\u00a0 They’re on the walls, on the menu, in the deli counter and in the pastry case.\u00a0 They’re in the accent of the wait staff.\u00a0 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).<\/p>\n

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Chocolate Egg Cream<\/figcaption><\/figure>\n

Scott’s Generations offers indoor and patio seating.\u00a0 Its menu features all-day breakfast and lunch.\u00a0 Smoked fish–such specialties as sliced sable, lake sturgeon, belly lox, whitefish and baked salmon–is flown in weekly from the East Coast.\u00a0 \u00a0Jewish 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.\u00a0 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.<\/p>\n

It’s the sandwiches that are probably Scott’s Generation’s biggest draw.\u00a0 Every eye in the place will gasp in awe at the sight of a behemoth sandwich destined for another table.\u00a0 Each sandwich is ongeshtupt (Yiddish for overstuffed) and that’s an understatement.\u00a0 A minimum of a half-pound of meat is crammed into each sandwich.\u00a0 Whether your meaty pleasure is turkey, roast beef, corned beef, chopped liver or pastrami, Scott’s has a sandwich for you.\u00a0\u00a0Each 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.\u00a0 Specialty sandwiches come with a side of coleslaw, pickles, and American fries.<\/p>\n

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Matzo Ball Soup<\/figcaption><\/figure>\n

Trenchermen will be hard-pressed to polish off an entire triple decker (imagine turkey, pastrami and corned beef between rye bread).\u00a0 Among the favorites is\u00a0 The \u201cScottwich\u201d featuring pastrami, grilled onions, and melted Swiss on garlic rye.\u00a0 For lesser appetites, you can’t go wrong with The <\/em>Rosswich<\/em>,” <\/strong>half a Scottwich\u00a0 with a small bowl of soup and fries.\u00a0 That’s what my Kim ordered and not surprisingly, couldn’t finish.\u00a0 The late Father Mark Schultz used to wonder if New Mexico had any cows so paltry are sandwich meat portions.\u00a0 That’s absolutely not the case at Scott’s.\u00a0 A half sandwich at Scott’s contains more meat than any full sandwich in the Land of Encheapmeat.<\/p>\n

Transplanted East Coasters will love Scott’s “New York Originals” on the drinks menu.\u00a0 Those originals include assorted flavors of Dr. Browns including regular and diet, Yoo-Hoo chocolate drink, a chocolate phosphate and a chocolate egg cream<\/strong><\/em>.\u00a0 Not since Albuquerque’s Model Pharmacy shuttered its doors in 2015 have I had a chocolate egg cream.\u00a0I was introduced to this misnamed beverage in the Bronx.\u00a0 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\u2019re 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.\u00a0 I would have been happy with any of the New York originals.<\/p>\n

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The Scottwich<\/figcaption><\/figure>\n

For her soup choice, my Kim asked for the matzo ball soup<\/strong><\/em>.\u00a0 It’s served in an oversize cup and is brimming with sliced carrots, celery, chicken and matzo balls.\u00a0 The broth is magic, an elixir that will sooth the soul.\u00a0 It’s among the best matzo ball broth we’ve ever had.\u00a0 Vegetables are perfectly al dente, not too hard and certainly not mushy.\u00a0 The matzo balls are toasty dumplings of deliciousness.\u00a0 Is it any wonder Jewish mothers consider matzo ball soup\u00a0 Jewish penicillin: the ultimate, soul-healing comfort food. It’s steeped in family tradition and a story of survival.<\/p>\n

As for The half Scottwich<\/strong><\/em> (pastrami, melted Swiss, grilled onions, served on garlic rye bread), it’s a wonder.\u00a0 The garlic rye bread upon which layers and layers of pastrami are piled is an artistic and delicious canvas.\u00a0 Dab a little deli mustard and the pastrami shines even more.\u00a0 As with pastrami in New York City, it’s a combination of lean and fatty goodness.\u00a0 The melted Swiss is mild and slightly sweet.\u00a0 It’s draped over the pastrami and directly below the top layer of rye.\u00a0 The accompanying American fries (when did President Trump rename them?) are unlike other fries we’ve had.\u00a0 They’re not only crinkled, they’re thick and hemispherical.\u00a0 The coleslaw is very moist with a sweet salad cream.<\/p>\n

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Scott’s Perfect Reuben Reuben<\/figcaption><\/figure>\n

French author Antoine de Saint-Exup\u00e9ry once declared “Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away<\/em>.”\u00a0 Could that possibly describe a menu item audaciously called Scott\u2019s Perfect Reuben-Reuben<\/strong><\/em> (corned beef or pastrami, swiss cheese, and sauerkraut grilled to perfection!)?\u00a0 And why the repetition on the “Reuben” part of the name?\u00a0 I surmise it may be because this Reuben is at least twice as sizeable as any Reuben I’ve ever had.\u00a0 Honestly, even Guy Fieri and his bowhead whale-like mouth might not be able to chomp it all without squishing it down.\u00a0 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.\u00a0 Insofar as “nothing more to add,” this Reuben didn’t have the seemingly de rigueur Russian or Thousand Island dressing.\u00a0 They weren’t missed.\u00a0 This was an outstanding Reuben-Reuben.<\/p>\n

We were too full to enjoy any of the pastries.\u00a0 Even a black-and-white cookie would have proven too much.\u00a0 Fortunately, however, I ordered Scott’s kugel noodle pudding<\/strong><\/em>.\u00a0 This traditional Jewish baked casserole is essentially a sweet bread pudding-like dessert made with egg noodles, creamy egg custard and raisins.\u00a0 It’s creamy inside with crispy golden edges.\u00a0 At Scott’s it’s served warm.\u00a0 Never have I had a better kugel.\u00a0 As a bread pudding aficionado, I appreciated just how light and delicious this kugel was.<\/p>\n

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Kugel Noodle Pudding<\/figcaption><\/figure>\n

Scott’s Generations will feed you well…and that’s an understatement.\u00a0 It’s one of the very best Jewish delis we’ve encountered in our travels and one we hope to return to soon.<\/p>\n

Scott’s Generations<\/strong>
\n742 East Glendale Avenue, Suite 142
\nPhoenix, Arizona<\/strong>
\n(602) 277-5662
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 24 December 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$ – $$$
\nBEST BET<\/strong>: Scottwich, Matzo Ball Soup, Kugel Noodle Pudding, Scott’s Perfect Reuben Reuben, Chocolate Egg Cream
\nREVIEW #1505<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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.\u00a0 Everyone calls them “the great Scotts,” largely because they live their Christian faith.\u00a0 Latayne is, in fact, a very prolific author of several Christian books.\u00a0 My friend Ryan and I have broken bread on many occasions.\u00a0 He’s a fellow trencherman who delights in finding great restaurants with generous portions.\u00a0 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…<\/p>\n","protected":false},"author":1,"featured_media":71825,"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":[28,540,623,5647,553],"tags":[5401,5405,5399,818,4085,1775,5422,5400,5398],"class_list":["post-71818","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-breakfast","category-jewish","category-rating-n-r","category-across-america","tag-chocolate-egg-cream","tag-jewish-deli","tag-kugel-noodle-pudding","tag-matzo-ball-soup","tag-new-york-city","tag-pastries","tag-review-1505","tag-scotts-perfect-reuben-reuben","tag-scottwich"],"yoast_head":"\nScott's Generations - Phoenix, Arizona - 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=71818\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scott's Generations - Phoenix, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"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.\u00a0 Everyone calls them “the great Scotts,” largely because they live their Christian faith.\u00a0 Latayne is, in fact, a very prolific author of several Christian books.\u00a0 My friend Ryan and I have broken bread on many occasions.\u00a0 He’s a fellow trencherman who delights in finding great restaurants with generous portions.\u00a0 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). 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