PLATED Steve Robbins of Maxie’s Delicatessen – The Boston Globe

Jonathan Wiggs/Globe Staff

For almost a quarter-century, Maxie’s Delicatessen in Stoughton has been a popular place to find a feast for the eve of Yom Kippur or to pick up a spread for break-the-fast. “We’ve been open for 23 years,” says owner Steve Robbins. “I’ve been in the area since the late ’70s. I was in other businesses before, but my family has always been in the restaurant business, so I decided it was time for me.” Maxie’s serves an extensive breakfast and lunch menu everyday, in addition to Jewish deli specials. “We have a fabulous breakfast menu with all kinds of Benedicts, pancakes, and wraps,” Robbins says.

But holidays are the busy season, when business picks up by as much as 40 percent. A lot of that is special orders from the catering menu. Robbins says, “We do chopped liver, small cocktail knishes, meat and potatoes. We do chopped herring, stuffed chicken breast.” The list goes on to include matzo balls, kugels, salmon salad, stuffed cabbage, fresh baked rye bread, and “Maxie’s nova platter” (side of smoked salmon). To break the Yom Kippur fast, Robbins suggests a dairy platter with white fish salad, sable, and bagels.

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“We have a lot of regular customers; we are a destination for certain things that we make,” says Robbins, which include “brisket, stuffed cabbage, our blintzes.” Though Maxie’s doesn’t have a bakery operation, almost everything else is made in-house. “These are all recipes from my grandmother, old recipes that we bring in and maybe improve upon a little. These date back for at least a century.”

We thought perhaps Maxie was the name of his grandmother, but we thought wrong. “The name? We wanted to sound like a deli, and Maxie’s sounds like a nice delicatessen.” Maxie’s Delicatessen 117 Sharon St., Stoughton 781-341-1662