If you haven’t heard, Katz’s Deli is a New York icon known for their simple but infinitely pleasurable dish: the thick-cut Pastrami on Rye sandwich, now a New York staple. 

Situated in the Lower East Side, this famous deli has been serving New Yorkers since 1888. In the early twentieth century, when the neighborhood was home to new immigrant families, Katz’s became a hub for the community before the subway was built. 

The sandwich only has three components: pastrami, bread and mustard, with optional pickles available, which means the third-generation owners can focus on making sure each of these components is the best possible. Katz’s is one of the few delis in New York who cure their own meat, and the pastrami can take more than four weeks to prepare from start to finish as they salt, rub, smoke and boil the beef. Once the meat is finished, it’s passed on to skilled cutters who know how to slice the meat paper-thin and against the grain, to offer maximum tenderness for the sandwich. With such level of care, it’s no surprise that sometimes you can hear team members referring to the meat as the deli’s “baby.”

New York wouldn’t be New York without Katz’s Deli.  Next time you are in the LES on the corner of Houston and Ludlow, stop by, grab a ticket (don’t be scared of the line—it moves fast), watch your order being made in front of your eyes, and then find a place where you can see all the famous customers who have graced the restaurant on their walls, all while you enjoy the best pastrami in New York.