No problem. We ship our food nationwide with specially designed gel packs to insure your food stays fresh. Sarge's 3rd. Thursdays and Fridays from 9am-8pm. Saturdays and Sundays from 8am-8pm. Sarge's 3rd Ave. The space is narrow, but you can almost always find a spot at the counter, where the lunging and dancing of the sandwich makers is balletic. Just inside the front door, a gray-haired woman sits doing the accounts like a scene out of Dickens.
The pastrami is gloriously greasy and smoky, with tongue the second-best meat choice, and roast brisket the third. All three come on a sandwich called the "Hat Trick," with coleslaw also tucked inside. For appetizers, try the outsize latke or the mushroom barley soup. It was something of a modern miracle when Frankel's appeared in Greenpoint, just above the Nassau stop on the G.
It perfectly captured the spirit of an old-fashioned deli from early in the last century, with its gleaming interior, counter ordering, neon sign, and white enamelware trays. The pastrami is of the slightly newfangled sort — hand sliced, smoky, and intensely flavorful.
Hand-cut behind a glass counter in thick, steaming slices, the pastrami is the superior deli meat, with roast brisket coming in second, while the corned beef lags a bit in tenderness but not flavor. The sausage called knoblewurst is absolutely delicious and garlicky as all get out, and the hot dogs are a delight, too. Marvel at the interior, at least partly dating to the s. The emphasis is on preserved fish, of course, as it is at Barney Greengrass, but the pastrami smoked salmon on a pretzel roll more than makes up for the the lack of actual pastrami.
The serpentine space, cheerily decorated in white and powder blue, extends from Orchard to Allen streets, and seems as old as its predecessor. Available in two sizes, the sandwiches here run to pastrami, corned beef, tongue, turkey breast, salami, and roast beef.
The place also has a sub-specialty in Chinese-Jewish fare. The Hungarian goulash is good, as is the gefilte fish. As if it had been picked up in Quebec and brought here by a cyclone, Mile End named after a Montreal neighborhood specializes in hand-sliced smoked meat, the Canadian answer to pastrami.
Other sandwiches — such as the salami-based Ruth Wilensky — reflect Jewish-Canadian food attitudes. Schnitzels and matzo ball soup round out the menu. This place was once an ancient Jewish deli — until it was taken over, first by Jamaicans and then by Yemenite Muslims. The latter kept the menu mainly intact, proving that kosher and halal are in nearly perfect accord. The pastrami and corned beef are also quite good, too, as are the cheese-dressed fries.
In December, a new branch opened in Williamsburg. Ever seen a deli that doubled as an art gallery? For the best experience on our site, be sure to turn on Javascript in your browser. Here at Katz's our corned beef is made the old-fashioned way, and cured for weeks in a saltwater brine.
Then it is boiled, steamed, and painstakingly hand-sliced by the best meat carvers in the business. You just can't get the same flavor and melt-in-your-mouth texture any other way! So what are you waiting for? You may be asking yourself: How does the beef become "corned" anyway? About us. Contact us. Discover the best of the city, first. We already have this email. Try another? Best places to get corned beef in NYC. Restaurants Delis Murray Hill price 2 of 4. For over 50 years, this Jewish deli has served as a beacon of hope for the city that never sleeps—it slings multiple variations of corned beef, 24 hours a day, seven days a week, year-round.
Read more. Book online. Restaurants Delis Kips Bay price 1 of 4. House-cured corned beef variations abound at this East Village export.
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