Verified in New York City.
Pastrami on rye is brined navel beef, smoked, steamed and hand-sliced thick onto seeded caraway rye with yellow mustard; in United States we have verified places to eat it in New York City. Start with where to eat Pastrami on rye in New York City.
Pastrami on rye is brined navel beef, smoked, steamed and hand-sliced thick onto seeded caraway rye with yellow mustard. The defining New York City Jewish-deli sandwich, since the 1880s.
Sussman Volk, a Lithuanian butcher on Delancey Street, is credited with serving the first pastrami sandwich in New York in 1887 after acquiring a Romanian recipe. Katz's Delicatessen, opened in 1888 on Houston Street, made the sandwich a city institution: navel cut, cured 30 days, smoked over hardwood and steamed before slicing by hand. Second Avenue Deli, founded 1954, kept the kosher-style tradition uptown. The sandwich shrank as the Yiddish-speaking Lower East Side aged out, but the surviving handful of full-process delis still cure and smoke their own meat from raw brisket.
Where to eat in New York City:
Where to eat Pastrami on rye in New York City: the editor picks
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