>>> We're here at Katzinger's Deli downtown at Third Street and Livingston.

And I'm here with the original co-owner Diane Warren.

And we're having a good time even before we start this interview, we're having a good time.

Well, we're going to talk a little bit about how we the deli got started.

>>> Right.

>>> Then and the history behind it and what such an iconic place like this means to Columbus.

So talk to me a little bit about how you got started.

It's an interesting story and how you all were away and came back to Columbus.

>>> Katzinger's is almost 40 years old.

So this is going way back for me.

But in the very beginning, the very start, my husband and I, Steve Warren, were both restaurant people.

We worked in restaurants.

And one day he said to me, Do you want to open a deli?

And I said, I don't know.

Do you?

And he said, If you do.

And I said, okay, with one of those lala.

>>> Sure.

>>> And that was the beginning of Katzinger's.

And we had this great idea, or Steve did more than me.

We had this great idea of what we wanted to be as important as the food where how we treated our staff, how we treated our customers.

What was it that would make Katzinger's a place that people wanted to come back to?

>>> So being away like that for as you were.

>>> Yeah, we were gone for five years.

We're in Ann Arbor, Michigan, don't lie.

>>> Ok. >>> But we were in Michigan for five years.

Our daughter was born there and when she was born, I thought to myself, I want my kid to have grandparents.

And my grandparents are back in Columbus.

And I went, yes.

And then we moved back, right.

>>> So when he came back, he found the landscape of change in that short period of time.

>>> Yes.

>>> Yeah.

So the taste buds are changed.

>>> Exactly.

>>> So there was a need for a place like that.

>>> Right?

That's exactly right.

There was.

>>> There's a lot of deli shops in Columbus.

Yeah.

What makes Katzinger's special?

>>> It's better.

>>> It's better.

That pretty much sums it up.

>>> Well.

There's quite a few things I think, that makes Katzinger's better.

I think it's because regardless of the fact that there's lots of other delis around here, this is a delicatessen which is different.

It’s different in the sense that the way we handle our food, where we serve our food, the way we talk with our customers or your kind of humane way that we wanted this place to be.

In the very beginning.

This is important.

We had eight tables.

We serve 32 people in a very small space.

And that went on for five years.

Five years after that, the people that own the building came to us and said, Do you want to buy the building?

And you said, Sure do.

Yeah, right, right.

And then we got this great big space and we were really nervous that the small space was more intimate.

I can stand up there and take an order and look back and see that so-and-so did not like that sandwich so much.

But now it's much bigger.

And so you have to sort of approach it in a different kind of way.

>>> So you have an interesting story about how people would come in and not be sure what they want.

They look at your signs that they're not be sure.

>>> Right.

>>> How did you handle it?

>>> Well, I would I would do it.

And I think I taught the staff to do it at the time was I would say, tell me what you like and I'll find something for you.

Because there's corned beef, there's roast beef, there's turkey there, there's all these different kinds of foods.

And and there's so many options and there's so many fabulous sandwiches out there.

I'll just let you.

Let me help you.

I think I can find you something that you'll really enjoy.

And they did.

>>> The menu.

>>> The menu.

>>> Your menu.

>>> I was intrigued by some of the names on the menu.

>>> Yes.

>>> The Big Bob’s Belly Balancer.

>>> Yes.

>>> Neal’s Let’s Make A Meal.

>>> Yes.

Yes.

>>> You all have a vegan and veggie section?

>>> Yes.

>>> And one that was Good Enough for Jan to Paint.

>>> Yes.

>>> Those names?

>>> Yes.

>>> Where do they go from?

>>> Well, when we first opened, we had 26 sandwiches on our menu.

>>> Ok. >>> Far less than what we have now.

And we were the ones who made up the names.

And what would be in the sandwiches?

Steve and I.

And it just grew new people.

And in the first five years.

Well, we have only after we expanded and we had more customers and more staff.

We had more ideas coming at us.

And there was a couple of things that we did well as we had this game where we would say to people, Think of a new sandwich and write it down and you can name it or we can name it and maybe it will go on the menu.

And people really loved that.

Oh my God.

could be on the Katzinger's, which was such a thrill to us, it's such a thrill to them.

But many, many, many of these are like, I have no idea where they came from.

Now, number five, Mimi's Melody, that was my grandmother.

My grandmother was so amazing.

She was such an amazing woman.

When she was a teenager, she played the music for the silent movies that, like, she's needs to be on this one.

>>> Yeah.

Yeah.

Yeah.

So you had a prime location?

>>> Yes, we do.

>>> Third and Livingston?

>>> Yep, that's it.

>>> Downtown.

So it's is.

I'm sure the rush is still great.

People come in all the time.

>>> Line out the door and to the street.

>>> Yeah.

>>> It's amazing.

And still, it's like that.

>>> Yeah.

>>> 40 years and people will still stand in line.

>>> Yeah.

>>> All the way around to get a Katzinger's reuben or whatever.

And let's look at this.

>>> We know this is a hardy sandwich.

They're all made like this.

>>> Yeah.

>>> The portion is just.

>>> Yeah.

>>> Humongous.

>>> Well, actually, that's not true.

There are two portions.

>>> Okay.

>>> There's this portion, which is about four ounces.

And then there's a larger one, which is like eight ounces.

>>> Wow.

>>> Which is like wwwwaaahhh.

Yeah, right.

>>> So talk to me about these pickles.

You have two barrels over there.

>>> Two barrels?

That's right.

>>> Regular and garlic.

>>> And garlic.

>>> Is there a story behind those?

>>> When we first opened in 1984, I mean, a lot of our stuff came from.

It actually still does.

Came from outside of Columbus.

Pickles were one of them.

These came from Cleveland.

The bread was another.

The bread came from Detroit just to make sure that we had the best quality products.

>>> Okay.

>>> Yeah.

So these were I think they're still from Cleveland.

>>> So, yeah, I will be enjoying this very soon.

>>> Yes.

I will be sharing that with you.

>>> So in 2016.

>>> Yeah.

>>> You sold to a small group?

>>> I did.

>>> Of restaurant owners?

>>> Yes.

>>> What did you do then?

>>> Because I was tired.

I was 70.

Borderline was 69.

70.

And it was just time for me to do other things with my life.

>>> Ok. >>> But I never stop loving this.

Yeah.

Yeah.

>>> So when you did that, you kind of made them give you a promise that they would keep it in the same vein as it was.

>>> I did talk to the new owners about that.

Absolutely.

That's true.

And they have not been as physically involved as I would have been if I bought a place.

But that that's not the story.

They've been very good about.

Pretty much let Katzinger's be Katzinger's because that's what it is.

It's Katzinger's in German Village is different than the one in Dublin, t hey opened one in Dublin.

>>> Yes.

So I should say, what would you like to see it to be?

>>> Look at this.

How fabulous this is.

I would like for it to stay like this but it’s not mine so I don’t know what's going to happen.

>>> I'm looking at the people coming in, delivering stuff and bringing things in.

Yeah.

>>> And I know that.

>>> Right.

>>> Here, in a few hours, it's going to be packed.

And that's that give you a feel good feel and.

>>> Makes me feel so good all of the time When I talk to the staff about and the upstairs staff especially those my daughter Michelle, who's been here for 24 years.

They're the ones that sort of really keep me in this loop of what's going on with the deli.

But it's not my decision to make because we don't own it anymore.

Sure.

And the new owner, you know, it's up to them.

>>> But I'm glad you took the time to talk to us.

>>> It's my pleasure.

>>> You are the original behind the place, the character of the place.

>>> Yeah.

>>> And I can see where that comes from.

And so we really do appreciate it.

And I'm going to enjoy this.

This Reuben.

>>> Yes.

>>> As soon as we're done here, along with this pickle.

So I want to thank you.

>>> All, and I want to thank you for thinking of us.

Thank you so much >>> Very well.