Katz’s Delicatessen

 

Whenever anyone mentions pastrami, I immediately think of Katz’s in NYC. They are masters of the art of making pastrami and corned beef. If there is better in the country, I’m unaware of it. Sure, you can get more meat in your sandwich at Carnegie, but you’ll also pay more for it. Carnegie Deli has so much meat in their sandwiches, it borders on being obscene as do their prices, but Katz’s is more user friendly; you can actually get your mouth around their sandwiches.

 

The meat is moist and bursting with flavor. We discovered why on our last visit, when we had a chance to  talk to one of the owners; it’s the water. We complained that we have noting like it in California, so he asked where we were from and when we said San Francisco, he told us he had actually tried opening a restaurant in S.F. during the early 1970’s. After his first or second batch, he realized that he could not reproduce his family’s world famous pastrami and abandoned all hope of opening a branch on the west coast. He did everything exactly the same and the only variable was the water.

After you enter Katz’s, you’re required to stand in a very long line at the counter to order. Once there you will keep turning around wondering where on earth you’ll sit, because every table is full. In the very back of the restaurant, there is an area reserved for table service; make a beeline there, grab the first table available and let the waiter do the work for you. When your order arrives, you will receive a small pink ticket looking similar to those you buy for a raffle. Do not lose this ticket or leave it at the table thinking it is of little importance; trust me on this one.

One does not live by a sandwich alone, although if it’s from Katz’s you might be able to manage it. Each table is graced with a plate of kosher pickles and every one of them is very good. side dishes are primarily cole slaw or potato salad, but my favorite side is a Chocolate Egg Cream, that epitome of New York City culinary specialties that is made of neither eggs nor cream, but milk, seltzer water and a flavored syrup.

This Ruben made with Katz’s corned beef, sauerkraut, Swiss cheese and a pickle relish rather than the traditional Russian dressing was all that and so much more. Being greater than the sum of its parts is typical of a Katz’s sandwich.

 

Here’s my Hot Pastrami on Rye again, and I can almost taste it. Hope you get the chance to try it.

http://katzsdelicatessen.com/

205 E Houston St
New York, 10002
(212) 254-2246
Open Mon-Tue 8am-9:45pm; Wed-Thu,Sun 8am-10:45pm; Fri-Sat 8am-2:45am