New deli to focus on fresh offerings

Pasetti’s on the Woods’ grand opening on Sept. 8 will officially mark, for the first time in nearly a decade, the return to Oceanside of a gourmet deli run by Steve Pasetti.

When Pasetti’s, which had been located on Long Beach Road where Brasserie Persil is currently located, closed in 2003, Pasetti took over the catering duties for Farmer Joel’s. When the location at 163 Woods Ave., a spot Steve had coveted for years, became available around February, he decided it was time to open up his own deli.

“What we like about this area that we’re in is that we’re in the middle of a neighborhood, so ‘in the woods’ was so appropriate,” Pasetti said. “I always dreamed of having this location. I felt like it was time to do it on my own again. I wanted to get back out there.”

The new deli has been open for a few weeks, though Pasetti decided to hold a grand opening in the belief that more people will notice as they return from summer vacations. According to Pasetti, the new deli will focus on providing fresh food, polite service and abundant catering.

“We don’t freeze things; we buy and prepare daily,” Pasetti said. “It’s almost home style gourmet cooking. I studied at the culinary institute, and at the same time, my father was very friendly, and he kind of passed that on to me.”

When Pasetti first went to Farmer Joel’s, he brought with him catering for thanksgiving, a tradition of which he is proud and will continue at Pasetti’s on the Woods. Last Thanksgiving, while he was still with Farmer Joels, Steve said he made nearly 60 Turkeys.

“The catering is a package that includes the turkey and all the trimmings,” Pasetti said. It feeds anywhere from ten and up and it’s easier for people so they don’t have to cook on their own.”

The grand opening, which will take place at 4 p.m. Saturday, will center around a barbeque, with hamburgers, hotdogs and deli items, in back of the deli.

“[The deli] is very nice for the area,” Pasetti said. “They know they’ll get friendly people here and convenience and they’ve been responding very well so far.”