Katz's Delicatessen
Rehberin Notları
Every time I come to New York, Katz's is where I catch my breath before I have even settled into the room. Since 1888 this place has been making not just New York's best pastrami sandwich but the world's. Do not dismiss it as merely a sandwich; because of the long queues I would set aside at least an hour for it. Once you are inside you go up to one of the stations and order there. Every guest here is given a taste, without fail. The carvers have a generous hand as it is, but leave a few dollars as a tip and they will cut fresh and add extra meat to your sandwich. Now to the sandwich itself: they use the fattiest, juiciest part of the beef brisket. Between the curing, the spicing, the smoking and the boiling, it takes almost 30 days for the meat to reach that state... You can have various sauces, salads and cheese added between the slices of rye, but I like to stick to the classic recipe and eat it with mustard alone. Pickles alongside the sandwich suit it very well. No vinegar goes into these half-fermented pickles; the cucumbers are left to sit in salted, garlicky water.
What to Order
- Pickles
- Pastrami Sandwich with Mustard
