Stuart Hurwitz’ parents ran a deli in Hartford for years.

So he is proud of his two sons’ new deli in West Springfield. Brothers Steven and Michael Hurwitz, in partnership with a Connecticut family, opened Rein’s Deli Restaurant on May 15.

The original Rein’s Deli is in Vernon, Conn.

“It’s been a dream of ours to do this,” Stuart Hurwitz said.

The New York- style deli is located in a building on the Route 20 rotary in West Springfield formerly occupied by Ground Round. The conversion of the restaurant to a Rein’s was expensive and time-consuming, the partners said.

The Rein’s Deli and New York Style Restaurant seats 125, but also has a deli counter and sells some other prepared foods.

The West Springfield Rein’s Deli is a 50-50 partnership between the owners of Rein’s and brothers Steven and Michael Hurwitz.. “It was like a perfect fit,” said Stuart Hurwitz, their father.

Stuart was involved in the design and renovation of the Park Street building and has been at the deli every day since it opened, his sons said.

The Hurwitz family also operates two Uno’s Chicago Grill franchises in Springfield and Holyoke, with another set to open in Worcester.

Rein’s was founded in 1972 by Robert, Betty and Bernie Rein in Vernon, Conn. Robert and Bernie Rein were sons of a New Jersey deli owner.

The restaurant was gutted by fire in 1990, but was rebuilt and reopened shortly thereafter.

Stuart Hurwitz said he had been a frequent visitor to the Vernon restaurant and had been in talks with the Rein family for about 15 years about opening a second Rein’s deli in the Springfield area. When the Ground Round location became available, the plan fell into place.

The Rein family provided the recipes and the know-how, while the Hurwitz brothers operate the restaurant.

Managers of the new Rein’s Deli were sent to Vernon to learn about the operation there. Staff were trained for two weeks in Rein’s extensive menu.

The new workers are still learning some of the details, said Hurwitz, like the difference between sour and half-sour pickles.

“Can you imagine taking 110 kids and telling them, “This is chopped liver. Would you like to try it?” Stuart Hurwitz said.

Other distinctive menu items include blintzes, Reuben sandwiches, beef brisket with gravy, kosher hot dogs, lox, onions and eggs, said Steven Hurwitz.