Wylde & Young Delivers on the Deli
JOHNSBURG - When I told David Webb, owner of Wylde & Young Delicatessen in Johnsburg that I was planning to launch a website about finding good food in the Adirondacks he suggested I keep it to one page. According to Webb, there’s not a lot to write about. Too many ADK restaurants rely on past glories, he says, and on pre-prepared food from Sysco. In his opinion, there’s not enough classic training in kitchens and not enough consistency on plates. Too many places settle for good enough—and their patrons do, too.
He has a point. While there is definitely great food to be found in the ADK (and I plan to find it), there are also plenty of subpar places to eat.
Now the good news: Webb’s perceived dearth of good food in the area inspired something delicious, namely his deli, Wylde & Young, which he opened last year.
The goal at Wylde & Young is to be one thing and be the best at it. A true delicatessen, Wylde & Young sells sliced sandwich meats and cheeses —all Boar’s Head—by the pound. And certainly, some in the community come in just for that. But many customers make the drive to the deli for Webb’s sandwiches, soups, salads, and sweets, as well as for his signature Italian sub. Called the W&Y Italian, it is, to quote the Wylde & Young website, “Rated #1 in New York for Best Italian Hero.”
I made the trek to the deli myself after seeing an article in Adirondack Explorer extolling Wylde’s Italian sub and praising the deli’s location in an area with relatively few culinary options.
For those unfamiliar with Johnsburg—and that may be most people—it’s located on Route 8 about 20 minutes from exit 23 of I-87. Nearby Crane Mountain offers fun hiking, Gore great skiing, and the region is known for white-water rafting.
It’s easy to find the deli as it’s the best looking building for miles.
But for Webb, Johnsburg is home. A city boy raised in Brooklyn, his parents brought the family there regularly after buying a secluded 40-acre site back in the ‘60s. That’s where David, along with his wife Laura, a classically trained chef, opened Camp Orenda, one of the first glamping spots in the East, in 2011.
In 2024 they closed the camp and set their sights on opening a real-deal deli. (The couple also owns a restaurant in the Caribbean.) They purchased a rundown building in Johnsburg that at one point housed a general store and a gas station and fixed it up to become one of the nicest-looking buildings for miles. Inside the roomy space, you can often find David himself behind the deli counter. Tables and chairs are available for patrons who want to eat in, and the dining space is bright and airy from ample windows.
The day I stopped by, those tables were mostly full. They were out of the 12-inch rolls the Italian is usually served on, so I got a Kaiser roll.
David gets his rolls from the famous Rockland Bakery in Nanuet, N.Y., which makes for a great foundation. He then stacks capocollo, salami, pepperoni, soppressata, ham, and provolone on the roll along with roasted red and banana peppers, onion, tomato, lettuce, vinaigrette, and—to the horror of some Italian-combo fanatics—mayonnaise. I was skeptical about the mayo addition at first but found I enjoyed how the smear’s richness complemented the spicy meats; it added a lusciousness that mayo-less versions lack. Though I thoroughly enjoyed the half of the sandwich I ate immediately, the half that I saved and ate later was maybe even better. With more time all those flavors melded, making it a great choice to pack for a kayak trip or a hike.
Another standout was the applewood-smoked chicken salad made with chicken David smokes himself. Bound by just a touch of mayo, it’s got a balanced flavor and is so good I just ate it on its own right out of the container. David also smokes pork to serve on summery Saturdays. His pulled pork sandwich—tender shredded meat piled high on a brioche bun and topped with fresh coleslaw and his own signature BBQ sauce—will make choosing between it and that Italian sub tricky, which is not a bad problem to have.
Not everything is meat-based. Wylde & Young’s other signature sandwich is simply called Vegetarian, and it sounds great. Hummus, greens, tomatoes, cukes, radishes, shredded carrots, olives, and feta stuffed into a spinach wrap. There’s also a slew of salads, including a green salad as well as a Caesar and a Greek salad, plus classic sides like egg salad, macaroni salad, pasta salad, and (seasonally) potato salad.
If you’re wanting to finish with something sweet, there’s almost always a homemade goodie available, such as red velvet cupcakes, lemony shortbread or, on occasion, that New York City deli favorite: a black and white cookie.
While it’s true that good food can be hard to find in parts of the Adirondacks, it’s not impossible. Wylde & Young is proof that excellent food exists within the park, often in unexpected places.
GOOD TO KNOW
The deli is open 10 a.m. to 7 p.m. and closed on Monday and Tuesday.
There is a public bathroom for patrons on site.
For the most up-to-date information, including specials and seasonal closures, visit the Wylde & Young page on Facebook.
Wylde & Young Delicatessen
3468 NY-8, Johnsburg, NY 12843