If you’re craving a corned beef on rye with Swiss cheese and coleslaw or a turkey club with bacon and cheddar, the Black Sheep Deli is the place to go. They sell bagels and lox, whitefish salad, and make their bread and pastries from scratch. Their most popular sandwich is the Black Sheep Baguette with fresh mozzarella, sundried tomatoes, basil pesto, and balsamic vinegar on a baguette. Black Sheep always tries to do new things, recently adding some ethnic food ideas to the menu by making El Salvadoran pupusas every Monday. When owner Nick Seaman started Black Sheep Deli in 1986, he felt there was a big need for better deli food in the Valley. “When I first moved here, what New Englanders thought a deli was turkey on white bread with mayonnaise and that was it,” Seaman says. “I wanted to bring really good food from New York to the Valley.” After 33 years of business, Seaman is proud to do it and thanks his staff for the success of the deli. He says, “To have good staff is everything and I think the award is a testament to them.”