The Square Deli, Everett

08/27/2026

When you go to the Slice app to place an order, if it says closed and opens at 1 PM, this doesn’t mean we are CLOSED.
This means online ordering is temporarily paused, and we have it set to open at 1 PM. If online ordering is paused, there’s a good chance we are also holding off on phone orders because we are extremely busy with walk-ins.

To clarify, we are open Tuesday through Saturday from 12 noon until 8 PM and you can walk in to order anytime.

We understand this might create confusion, we are trying to get Slice to change the verbiage to how it is on the second slide.

If you go directly to our website thesquaredelieverett.com
We have a message posted there “if online ordering is paused, we are still open for walk-ins Tuesday-Saturday from 12 PM until 8 PM.”

Hope this helps, thanks for understanding!

08/25/2026

08/19/2026

Enough of the cheesesteaks.
Best cutlet sandwiches anywhere!
Homemade cutlets, fried to order, Parma prosciutto, roasted peppers, fresh mozzarella, basil, olive oil, balsamic, , tomatoes

08/13/2026

Looking for a quality, local T-shirt company with quick turnaround, any recs?

08/13/2026

Hiring

Dishwashers
Pizza maker
Prep person

Message if interested

08/05/2026

Grateful 🙏

Thank you Boston Magazine

We’re just trying to make a living, make good food and provide great service. Our customers who continue to come back are the ones that get us noticed, so without you, and our staff that works tirelessly there is no square deli.

Thank you all!

The vibe? Old-school sub shop. The food? New-school artisanal pizza (Best of Boston, 2025), cheesesteaks (Best of Boston, 2026), and more. The phone’s often busy; online ordering is often paused. Don’t despair: Head in to the Square Deli on foot (See? Old-school!), and the line won’t be as bad as you fear. A slice or sandwich here is well worth the wait, anyway. See all 25 picks for Must-Try suburban restaurants North of Boston at the link: https://bit.ly/4h3LW6V

📷 Square Deli’s steak and cheese. / Photo by Rachel Leah Blumenthal