Katz's Deli NYC Cruising On Its Reputation

Tonight, in my continuing quest for a decent corned beef sandwich in New York, I went to the famous Katz's. I'm still batting zero. The corned beef was tough, dry and way beyond salty. The chicken soup was completely forgettable. The whole experience just makes me miss Manny's that much more.

Katz's Deli
205 East Houston Street
New York, NY 10002-1098
(212) 254-2246

Paul,

Give a shout next time you're in town and we'll do lunch in Milwaukee: corned beef sandwich, matzo ball soup, and a chocolate phosphate at Benji's.

Mark

Paul,

When I was in NYC in February, someone raved about corned beef sandwiches in Newark, NJ. Have you considered crossing the border in your search?

Subject: New Jersey...

Cathy2 wrote:Hi,

I want to get this on here before I accidentally toss it away:

Bragman's Delicatessen
393 Hawthorne Avenue
Newark, NJ 07112-1644
(973) 375-9868

Monday Closed, Tuesday-Saturday 09:30 AM - 6:30 PM, Sunday Closed - Open Mondays in December

I met this guy in New York who reminded me a lot of my LTH friends. He was rhapsodizing his love for this Jewish deli in Newark. He was so pleased with his corned beef sandwich he had a picture on his laptop he whipped out to show me. It wasn't yet screensaver status on his computer, though nothing would surprise me.

This is on my short list of places to visit the next time I am in the area.

Regards,

Katz's is about pastrami. Nothing more, certainly nothing less.

At Katz's you want to have what Sally had!

I love Katz's but what others say is true. It's about the pastrami. The soup isn't close to Manny's, the chopped liver's not great. See also, Langer's.

I like 2nd Ave Deli.

One of the incomparable aspects of Katz is the presentation, far superior to Manny's. As the meats are all hand cut, you get a little taste on a small plate before your sandwich is prepared. If you think the meat is so god-awful, change your order! Personally I'm making sure the pastrami he is cutting is fatty enough. Next time stick to the pastrami or tongue which are always excellent, but I've had good corned beef at Katz and my mother loves their reubens.

I've had good corned beef experiences at the Carnegie Deli....more than once actually.....

MLS wrote:As the meats are all hand cut, you get a little taste on a small plate before your sandwich is prepared.

Wish I had known; we weren't offered a taste.

I love Katz's and Manny's. One's quality doesn't depend on dissing the other. I think the "presentation" at Manny's is pretty special, too. Katz's, Langer's and any other deli wishes they had Gino, whether he's using a machine or a knife. I'd rather have a softer, hand-sliced CB or pastrami as an option. If you ask Ken Raskin (who, like the Katz's owners is always around, which is cool), he'll say it's a choice. They leave the meat firmer so it can be sliced thinly. Katz's and especially Langer's meats would disintegrate in a machine. I can accept that. Softness has more to do with the length of the steam than any innate quality in the meat.

I'm not trying to be glib here, but I really do like Katz's hot dogs for a good NY style version. Just another option if you're not into their corned beef or pastrami.

I certainly never dissed Manny's quality-I actually prefer Manny's CB to Katz.

Ahh, the Carnegie Deli (those big pickle jars)-what a great experience especially in the wee hours-if only it weren't so damn expensive!

On my last visit I notice many non-tourists eating hot dogs. They did look very good -- similar to Romanian here. Hard not to get the pastrami.

Paul SL wrote:

MLS wrote:As the meats are all hand cut, you get a little taste on a small plate before your sandwich is prepared.

Wish I had known; we weren't offered a taste.

Generally you gotta duke a dollar to so for this.

MLS wrote:I certainly never dissed Manny's quality-I actually prefer Manny's CB to Katz.

Ahh, the Carnegie Deli (those big pickle jars)-what a great experience especially in the wee hours-if only it weren't so damn expensive!

My bad, I misunderstood the reference. I'm not sure which I like better. In an ideal world, they'd offer different styles. It is easier to get what you want at the hand-slice places (thick/thin/fat/lean) though Gino will always fresh slice and will move the meat around to find a fat section if you ask.

Vital Information wrote:

Paul SL wrote:

MLS wrote:As the meats are all hand cut, you get a little taste on a small plate before your sandwich is prepared.

Wish I had known; we weren't offered a taste.

Generally you gotta duke a dollar to so for this.

Right. Sometimes you have to tip first; sometimes not. Also, if you sit first and order from a waiter, you don't get the taste.

Darren72 wrote:

Vital Information wrote:

Paul SL wrote:Wish I had known; we weren't offered a taste.

Generally you gotta duke a dollar to so for this.

Right. Sometimes you have to tip first; sometimes not. Also, if you sit first and order from a waiter, you don't get the taste.

They have waiters there?

Whole section to the left as you walk in is for table service.

heads up for those visiting, mid afternoon on a weekend, there will be a wait. 15 minute line to get in front door, then another 15 once inside to get to a carver/maker. Table service (waiters) was a good 20-30 minute wait, this was Sunday yesterday.

As far as cruising on it's reputation, for me Katz's pastrami is still friggin fantastic, well worth the wait.

Data point January 2018:

Katz's Pastrami is just as incredible as ever, and that mustard!!!....ahhhh.