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NICK'S DELI
ROAST BEEF & PIZZA

SUBS-SALADS-DINNERS-CALZONES

Our Story:


                 Nick’s Deli, Seafood and Roast Beef opened at 630 Boston Post Road East in Marlborough in January of 2009. Right away, owner Nick Markos noticed something different. “The people here are really down to earth,” he said. “They welcomed me right away.” 

No doubt, his customers quickly took note of something different about Nick’s, specifically the roast beef, which is unlike anything else served in the city. The Markos family has a long history in the restaurant business and has become famous for a superior quality roast beef sandwich. Nick brought that trademark item to Marlborough and it quickly became a hot seller.

Located across from Home Depot, the menu at Nick’s is extensive and features all kinds of sandwiches and wraps, plus salads, pasta dishes, chicken and steak dinners and more. A few months after he opened, Nick added fresh seafood to the menu and has seen a steady growth in that area also.

“We have our own secret recipe for the breading,” said Markos, “and our seafood has become quite popular.” Markos makes his own tartar sauce and coleslaw and said that people appreciate the overall freshness of his seafood and accompanying items.

At the moment, whole-bellied clams are the top seafood seller, including clam baskets, platters and clam rolls. Whatever the customer may choose, one constant is the huge portions that will surely satisfy even the most hungry of patrons.

Other hot menu items include the fresh pastrami and the Grecian kabob. “We make our own pastrami,” said Markos. “It’s probably the second most popular item after roast beef.

An additional area of expansion for Markos has been with the corporate and party market. He is equipped to cater anything from a basic corporate lunch to a full backyard barbeque and everything in between.

He might not have known it  when he was younger but it seems Nick may have been destined to open a restaurant.
Over the years, other members of the extended Markos family opened similar shops. Today, there are a half dozen places in the state where the roast beef sandwiches are served the Markos family way.

Nick initially began his career at Logan Airport but eventually decided to get into the restaurant business with his brother, Chris.  They purchased an established pizza shop in Salem, MA where Nick worked for a while until he opened his first store in Salem 1998.
Markos injected new energy into the business and was able to bring the trademark family roast beef into the mix. Soon, roast beef became a top seller. 

While it was gratifying to see the fruits of his labor paying off, deep down, he wanted to have a shop that was all his own. Soon he found himself looking at an open storefront in Marlborough. With the blessing of his wife, the father of twin five-year-old girls decided to strike out and take a chance.
      It did not take long for Nick’s to develop a following, and though the hours are long and the work is hard, especially for a startup business, the positive feedback has Markos feeling upbeat. As for what the future might hold in an uncertain economy, he said “Work hard and treat customers right, and good things will happen.”

  



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            "  At first glance, Nick’s Seafood, Roast Beef & Deli appears to be the run-of-the-mill sandwich shop. Simple yet functional, tables line one side of the room while a handful of high top tables are scattered through the center of the establishment.


               But on closer inspection, patrons will notice the walls have been converted into a sort of sports’ shrine. Autographed photos of professional athletes, such as the Patriots’ Richard Seymour and Troy Brown, watch over folks as they devour one of Nick’s many subs. A flat screen TV (showing sports) is mounted in the middle of the room above the photos.


               It’s a toss up whether a newcomer will be more distracted by the impressive number of autographed photos or the mammoth menu.“This is a one-stop-shop – it’s like eating a different home-cooked meal every day. Each day guests can try something new and varied. Our big menu makes this possible,” noted owner Nick Markos.


            The Calzones and Italian dishes are the most popular among the regulars. However, folks must try Nick’s roast beef. “Our roast beef comes from a family recipe that’s been in the family for nearly 40 years,” Markos said.

Nick’s has been open for two years. Its casual, no frills atmosphere (subs are served on paper plates and a sheet of tin foil), compliments the cuisine – hearty helpings of fresh, quality-ingredient dishes at reasonable prices. 


               Overwhelmed by the options? Try the Grilled Chicken Kabob Sub – a fusion of feta cheese and lightly seasoned, juicy grilled chicken cubed, nestled within a sub roll with lettuce, tomato and red onion.