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Brothers To Open Second Deli In Cortlandt

Dan Sansotta, co-owner of Sansotta Brothers Deli in Cortlandt, is excited about the brothers second deli, which is set to open later this month.
Dan Sansotta, co-owner of Sansotta Brothers Deli in Cortlandt, is excited about the brothers second deli, which is set to open later this month. Photo Credit: Sam Barron

CORTLANDT, N.Y.-- The Sansotta Brothers of Cortlandt are adding another member to the family.

The brothers, Dan and Michael, who own Sansotta Brothers Deli at 2 West Brook Drive in Cortland are opening Sansotta Brothers 2 at 2008 Crompond Road in Cortlandt sometime in September. Both brothers live in Cortlandt Manor.

The Crompond Road location offers more space and will allow the brothers to put in items like a chopped salad bar and offer roasted chicken daily. Individual- or family-sized entrees will be offered, along with homemade soup and an expanded grill menu with burgers and steaks.

Being so close to various housing developments in Yorktown, Peekskill and Cortlandt, as well as Hudson Valley Hospital Center, the brothers are hoping to expand their delivery business.

“We want to expand our local business,” Dan Sansotta said. “There are high schools and offices nearby. People don’t realize how far we deliver. We will have a lot more to offer.”

The original deli opened in 2003 and soon established itself in the community. The brothers then began looking for a second location. After various locations didn’t pan out, they found their match and began renovating what used to be a former deli.

Michael is the one with the culinary background, graduating as a chef from the Culinary Institute and having spent years in the food business.

“He is the brains of the operation,” Dan said. “He taught me everything I know.”

Michael had an interest in getting into the deli and catering business and offered Dan an opportunity to join him. The brothers also have a banquet and catering hall at the Christopher Columbus Society on Crompond Road in Cortlandt that caters events for up to 150 people.

The deli specializes in Italian delicacies, with its top seller being the classic Italian combo. Its Sotta Special, fried eggplant, fresh mozzarella, roasted peppers and artichoke hearts ranks at number two. The deli uses Boar’s Head products and gets a lot of its food from the market in Hunt’s Point and the Meatpacking District in Manhattan.

Dan said he could not pick a favorite sandwich among their offerings. “I just eat all day,” he said, laughing.

Dan, who often is behind the counter, said he enjoys interacting with his customers, whom he credits with the deli’s success.

“You get to build relationships with people,” Dan said. “You talk about what’s going on in their daily life. It’s almost like a family. The loyalty of our customers is why we got here. Delis rely on loyalty, and we are so fortunate.”

Dan said he has gotten used to the long hours that come with working at a deli and both brothers credited their families for being supportive. Owning a deli and doing catering can get stressful, especially when there are deadlines to meet.

“It can be a a challenge,” Dan said. “Especially when it gets really busy and you have a lot going on and everything has to go somewhere.”

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