The Best Pastrami Sandwich In NYC | Best Of The Best

Alana Yzola: Hello everyone, I'm Alana. Herrine Ro: And I'm Herrine. Alana: And today we travel around New York City to find the

best

Both: Pastrami Sandwich. Herrine: I love, love, love, love, love

pastrami

sandwich

es. Basically, there are

pastrami

sandwich

es sold everywhere in the city. Alan: True. Herrine: They're found in wineries, mom-and-pop shops, and giant restaurants that have been around for more than a century. Alana: Yeah, and we narrowed it down to the top four places you should go, and being from New York, I've heard of some of these places. Herrine: And some of these places we selected basically from good old Internet research, and that's it.

Alana: We did it with cross references. Herrine: Yes. That's all. Yes Yes Yes. Alan: Okay. Well, I'm starving. Come on. Herrine: Our first stop is Harry and Ida. Alana: Located in the East Village, it's a sandwich counter and general store

best

known for its modern take on the pastrami sandwich. Customer: For the best pastrami sandwich, come to Harry & Ida's. Oh, I said fuck. Will Horowitz: So, Harry and Ida are my great-grandparents and they had a deli in Harlem about 70 years ago, and my sister Julie and I opened this place about five years ago, just to keep it alive.

So traditional pastrami in New York is a beef brisket and it's seasoned with cilantro, garlic, sometimes a little bit of allspice and a lot of black pepper and salt. If you want to be really traditional, then you cut it by hand and pour it on rye with mustard. But we don't do any of that. I would say our pastrami is definitely a little more unique. For one thing, we're one of the only places in New York that still smokes it by hand and uses the fattest part of the spine. It's like a more marbled steak. And it seems like our ingredients are a little different.

We have things like fish sauce and all kinds of other crazy spices that you wouldn't normally find. For me I wanted to change the bread. I grew up with it, I've had it before. But we wanted it to be something different. We put a fairly generous amount of anchovy mustard and buttermilk fermented cucumber salad with toasted rye berries. And on top of it a large amount of fresh dill. You get a lot of the old flavors, but it definitely comes in a totally different form. The hardest part is getting traditionalists and purists to try the sandwich.

Because people get very offended because we don't carry rye bread or traditional mustard. But always, without a doubt, once we get someone to try it, they will be hooked for life. Alana: Oh my god! Herrine: Well, first things first. Let's try the pastrami alone. Alana: Pastrami alone. I understand. Herrine: That marbled one. Alana: Oh. Herrine: And thickness. Alan: Okay. Herrine: Let's go? Alan: Yes! Alan: Okay. Herrine: I don't think I've ever been happier in a long time. Alana: I have to say that the first bite reminds me more of a steak or dinner than what I think of, you know, thinly sliced ​​pastrami.

This is more like a meal. Herrine: I'm more curious about bread. Alan: Yes. Herrine: And before this gets any colder, let's take a bite. Alan: Okay! Herrine: Mm. It's so good. Alana: Oh my god, this is it! What is this, cucumber? Herrine: You should swallow before you speak. Alan: Oh my God! I'm sorry! Herrine: Pastrami is so thick and fatty that the dill and pickled cucumber bring out that richness. Alana: You killed that, you ate it faster than me. Herrine: Mm-hmm! Alana: You weren't lying. Our second stop is Katz's Deli. A New York City staple and possibly the most famous pastrami place we will visit.

Client: It's the best. It's the best pastrami ever. I think what makes Katz's pastrami the best is the way they cut the meat. They are the cutters. They have the magic. It is the best. Jake Dell: If New Orleans has beignets, New York has pastrami. Herrine: This is Jake Dell. He is the fifth-generation owner of Katz's Deli. Jake: And if you're talking pastrami, there's no better place than Katz's Deli. It's not just me, but our customers think we have the best pastrami sandwich in the world, because we cure it ourselves, we smoke it ourselves. It's done the old way.

We have never changed the recipe here at Katz's. They are the same flavors you would have had in 1888. When you first walk in, you get a ticket. That's your everything. So if you don't have a ticket, we'll put you to work. And maybe 30 years later, we let you go. Jake: Then, just toe the line and start figuring out what you want. It's cafeteria style. Alana: Twenty-two, no! Herrine: You can pay for this. Wow, that's expensive! Jake: Then go to the cutters. When you get to the front of that line, you better know what you want, because we're going to yell at you quite a bit.

Herrine: Pastrami on rye. Alana: Pastrami on rye. I dont like people shouting at me. Pastrami on rye! Herrine: Shout at him! They told us you would scream. Jake: The cutter will give you a good sample of that pastrami. He will thrill you for the real thing. Alana: Free samples! This is like Costco. Herrine: You can't compare this place to Costco! Jake: In my opinion, there's only one real way to eat a pastrami sandwich, and that's on rye and a little mustard. That's all you need. Alana: Oh, God, it's okay. Herrine: Alright, over there. Alan: Okay. How can we find a seat?

Herrine: This was probably the first place I had a pastrami sandwich and it's now one of my favorite foods. Alan: Really? Herrine: So what about you? Alana: I've never been here. My parents have been here. Herrine: But you're from Long Island. Alan: Okay! I know. I don't go out much! Let's see if it lives up to the expectations. Herrine: Greetings. Alana: Greetings! It just oozes juice. Herrine: While I like very thin pastrami, I appreciate the thick slabs here, because it has that extra hearty mouthfeel. Alan: True. I want to try this with mustard. Herrine: What? That was nice!

While Alana fights, I'll show you how it's done. Alan: Go ahead. Girl, that was like a snake move! Have you ever seen like a snake? Herrine: I'm very happy right now. Alana: This is going to be pretty hard to get through. Alana: Our third stop is David's Brisket House in Brooklyn. It was once Jewish owned and is now owned and operated by a Muslim family. Riyadh Gazali: To be honest, the reaction is that they always say it's a five star, it's better than Katz. Customer: People always talk about David's Brisket. "You have to go try the pastrami!" It lives up to its billing.

Riyadh: There is a review on Yelp. He's a Jewish guy, he came here and said the same thing. He was very skeptical about the food, but then he wrote a great review, saying that he wishes his mom would never catch him doing this. It's like a taboo. We divide it into two processes. We steam it, at 350 degrees, and then when we finish cooking it we let it rest, turn off the heat and keep it there. I mean, it takes a lot of time, but it's worth it. My personal opinion is that when you cut it with a slicing machine it tastes much better.

It contains its juice. But when you cut it thick, it just doesn't taste like a sandwich. He tastes more like food. Both: Three, two, one! Hmm. Alana: So when I took a bite of plain pastrami for the first time, again, the seasoning stood out, but I didn't think it was as juicy as the ones we'd had before. But in sandwich form, all the juices that were in the meat are still trapped together. Herrine: I agree. It's like, you know those stone waterfalls? Alan: Yes! Yes, so if the juice is the water and the stones are the meat, it's all up there.

Everything in the cracks. Herrine: Yes! We are such good food critics! I feel like the pastrami here has a lot more seasoning flavor. I don't think the meat here is that tender. Alan: True. Herrine: But you still get that rich, fatty, marbled flavor every time you take a bite. I could probably use... more pastrami. Alana: Our last stop is 2nd Ave Deli in Murray Hill. The Kosher restaurant has been family owned since 1954 and is known for its classic Jewish delicatessens and modern dishes. Customer: So 2nd Ave Deli is easily my favorite restaurant in the area. It's a good store to get anything.

This would be my last meal if I ever had a last meal I had to order. Jack Lebewohl: We came up with what we think is the right recipe and we think we have the best pastrami in the world. The secret is seasoning, and in preparation and steaming, it's a combination of many different factors and doing it right. We cut it very thin. It just tastes better. Whoever makes the cut has to know what he is doing. Herrine: You can literally see through it. Employee: Yes, you can see through! See? The thinner the slice, the more it melts in your mouth.

Jack: People come here and they can't eat a little bit. And we know it. And that's why we make it super thick. Herrine: I'm coming here a little biased. Alan: Okay. Because I come here at least once a month. Alana: Once a month, Herrine? Herrine: When I'm looking for a great pastrami sandwich, I want the rye bread to be super plush, I want the meat to be fatty and juicy and well-marbled, and I want it to have a really good exterior seasoning. shines through every bite. And I get it here all the time. Is consistent. Alana: Well, I want to try it now.

Herrine: You're going to take a bite out of this and just say, "This is it!" Alana: God! OK. So good! Hmm! Well, for me seasonings not only add flavor to the meat, like you were saying, but they add that crunch and texture. Herrine: They steam the pastrami longer here than other places because it makes it even juicier and moister. Try it with the mustard now. Alan: Okay. Is there any meat left in this? You smeared everything with mustard! Herrine: Just the top! Alana: Well, I guess. Alright. Hmm. OK. Herrine: This is a sandwich for the gods!

There is nothing better than that. Alana: No, it's okay. Seriously, the sandwich was like 9.5. Mustard made it easy 12. Herrine: It's the moment you've been waiting for! Alana: Oh my god, it's okay. This was really difficult. I think it was probably one of the hardest episodes we've filmed so far. Herrine: I'm sick of pastrami! I'm so sick of pastrami! Alana: Let's decide which one was the best. Herrine: Okay, I've got mine. Alana: I know what it's going to be. Herrine: I know you'll be wrong. Alana: One, two, three! Herrine: I knew it. I'm disappointed. Alana: You're so predictable!

Herrine: Sorry, what? Alana: So why do you think 2nd Ave Deli is the best? Herrine: Why do I know 2nd Ave Deli is the best? Alana: I said what I said. Herrine: 2nd Ave Deli has always been and always will be my favorite pastrami sandwich in New York City. Is consistent. It's always good. I love the thinness of pastrami. I think the layers in it really create a very satisfying mouthfeel. It still sticks to its roots of that classic, iconic pastrami sandwich. What about you? Why did you choose Harry and Ida? Alana: Well, I'm glad you admitted that 2nd Ave Deli is and always has been your favorite deli.

So you admit you're a little biased. Herrine: No, I went in with an open mind! Alan: That's good. Ah, no, on second thought, what you said makes sense. You know, the meat is cut super thin, it is very juicy, it is very seasoned. I definitely see why you made that decision. For me, though, it's 2019 and I think it's time to modernize the pastrami sandwich. Personally, I love Harry & Ida's seasoning. Herrine: I agree with you. Alana: It was tasty. The meat itself is very juicy and marbled. Herrine: It literally tasted like brisket. Alan: Oh my God! It melted in your mouth!

And then, the bread itself. I personally, you know, after trying all the pastrami sandwiches, I don't think I'm a big fan of rye bread. Herrine: You're facing a new sandwich, Alana: With her, like, Herrine: with, like, a perfect Alana: the staple. Herrine: OG sandwich. Well, then, Alana, do you accept it? Do you want to discuss more? Someone has to concede. Alana: Okay, okay. For this only time. But I guess this time I'll have to give in. Herrine: Y'all, there are more episodes here. I just want a recount. Alana: I'll take it! Herrine: That's twice now. Alana: Whatever!

I guess I have to give it to 2nd Ave Deli. Herrine: It's 2nd Ave Deli. Alana: Alright guys! Herrine: You heard it here first. Alana: Do you agree with Herrine on this point, or do you think Harry and Ida deserve the number one spot? Herrine: Or was it one of the two places we visited that wasn't on our charts? Alana: Or a completely different place we'd never even heard of? Herrine: Let us know in the comments section below. Bye bye! Alana: See you!