No. 1 in the world · November 2026
Katz's Delicatessen
No. 1The one to order
Pastrami on rye, hand-cut, with mustard and a plate of half-sour and full-sour pickles
Since 1888 the pastrami has been cured for weeks, smoked, steamed and cut by hand to order; tip the cutter and he hands you a taste while you wait.
Make it at home
Pastrami on rye, deli style
3 days brining, 6 hr smoking or oven, 3 hr steaming (about 1 hr hands-on) · A 2 kg brisket, about 8 big sandwiches. Deli pastrami is three slow steps: cure, smoke, steam. The steam at the end is what makes it fall apart under the knife. Do it for a crowd; it keeps a week.
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Checked November 5, 2026. Hours and lines change; check before you cross town.
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