Jason’s Deli was established in 1976 as a small, one-store operation in the south Texas city of Beaumont. Ten years later, owner Joe Tortorice joined forces with three partners and franchised his concept. The first Charlotte location – in fact, the first Jason’s Deli in North Carolina – opened in Pineville several years ago. Now, the casual fast-food chain has four corporately owned and operated locations in the Queen City, with plans to open a fifth in uptown’s new Epicenter this summer.

I’ve stopped by several of this well-known deli’s locations over the years for a trip to the salad bar, a hot baked potato or sandwich to go. The food is always good, the service fast and friendly, but for whatever reason, I’ve never done a review.

Fresh and made to order
It’s hard to go wrong with the menu; it’s really just a matter of personal taste because everything is made to order. Patrons order at the counter, and their food is delivered to their tables. My favorites include the salad bar with side salads made fresh each day. Do try the delicious three-bean salad with kidney beans, chickpeas and edamame (soybeans) or roasted red-pepper hummus for a healthy treat, the creamy, rich mustardbased potato salad or peanut-y Asian salad for something more indulgent. And don’t forget my favorite item at the bar – custom-packaged organic crackers topped with a combination of crunchy pumpkin, flax and sesame seeds.

The oversized baked potatoes with a choice of toppings are always satisfying, and the buildyour- own sandwiches let you get exactly what you want as you select the bread, meat, spreads and veggies. The new “slimwich” is based on the build-your-own concept, but smaller portions limit it to 349 calories.

For those with heftier appetites, there’s a list of favorites including The New York Yankee with hot corned beef and pastrami, the California Club with roasted turkey breast and homemade guacamole, the muffaletta dressed with zesty olive salad, and the classic BLT.

Healthier and happier
During a recent lunch visit, I was intrigued by a table topper boasting that the restaurant is now trans-fat free. The company is also in the process of eliminating high-fructose corn syrup from its selections.

According to Ron Pittman, Jason’s Deli marketing director for North Carolina, the chain’s forward-thinking ownership decided to “go green” in 2000 by offering healthier fare and seeking out environmentally-friendly packaging. They developed a five-year plan to completely eliminate partially hydrogenated oils from their menu, making national news when they achieved their goal. It’s a remarkable feat for a national chain dependent on corporate vendors to buy into the plan. In fact, many have reformulated recipes to stay on Jason’s menu.

Even more significant was a goal to eliminate high-fructose corn syrup from the menu by 2008. With the exception of fountain drinks, Jason’s Deli locations nationwide have succeeded. “Long-standing contracts with the vendors of our fountain products are keeping us from eliminating them completely at this time,” Pittman said. “But we are working on the possibilities of what we might do when those contracts expire, and in the meantime, are offering bottled sodas made with real cane sugar in addition to the fountain drinks at all of our locations.”

Conscious of the increase in juvenile diabetes and juvenile obesity, Jason’s also is examining the correlation between what we eat and how it affects us. As a national chain, it’s difficult to purchase locally grown and raised products in the 20-plus states in which it operates, but Jason’s does the next best thing, buying and distributing organic products whenever possible. Currently, many of the salad bar items are certified organic, and Pittman said the company plans to add more organic items to the menu over the coming year.

Recycle, reuse, rebuild
Jason’s is also planning to eliminate wasteful packaging – a massive undertaking in a nation of takeout. The company stopped using Styrofoam in 2007 and plans to stop using plastic by the end of 2009. Jason’s is searching for plastic alternatives and asking customers to help out in the interim by providing plastic flatware and napkins with takeout orders only upon request. The idea is to encourage the use of washable, reusable forks and spoons at home or at the office. Currently, all the paper and plastic products used at Jason’s, with the exception of plastic flatware, is recyclable and biodegradable.

Jason’s Deli is also contributing to reforestation efforts back in south Texas. The development of new energy management systems is under way, too, and in Texas, Jason’s is experimenting with the use of solar energy at future locations.

Giving back
Keeping the patrons, employees and the environment healthy is an important part of Jason’s mission. Trained staff at Jason’s are available for presentations to students and community organizations about the choice between “good” and “bad” fats. The company works closely with its store managers to promote healthy lifestyles among its employees and their families.

Jason’s Deli also is involved in the community through its work with mentally and physically challenged children through The Miracle League, which puts volunteers on the baseball field to help those who wouldn’t normally be able to participate.

Well-known Charlotte restaurant critic, food writer, cooking instructor and connoisseur of food and wine, Heidi Billotto writes "The Charlotte Weekly: Culinary Corner," a restaurant review or food feature that appears weekly. Contact Heidi with questions and restaurant, food or story ideas by email at heidi@thecharlotteweekly.com.

This article first appeared in "The Charlotte Weekly" on April 18, 2008. "The Charlotte Weekly" is a free, locally owned, independent newspaper that's "About the Community, For the Community," available every Thursday in North and South Charlotte and Uptown.

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