Similar treatment to the pastrami but with corned beef — also hand-carved fresh daily. The corned beef has a slightly less smoky profile than pastrami but is equally tender and well-seasoned. The two meats are nearly indistinguishable in quality here, though pastrami is the more famous order. Katz's goes through 8,000 pounds weekly.
The signature dish that made Katz's famous. The pastrami is steamed, hand-carved at the counter, and served fresh on rye with mustard. Katz's serves 15,000 pounds of pastrami weekly, indicating the consistency and volume. The meat is tender, salty, and smoky from the cure. This is what every deli in America tries to copy but few match.
Katz's version of the classic. Corned beef is layered with melted Swiss, tangy sauerkraut, and house-made Russian dressing, then the whole sandwich is grilled until the bread crisps up. The contrast of warm, crispy bread and juicy meat inside is textural bliss. Some order this as their go-to over the plain pastrami.
Golden-brown crispy latkes on the outside, tender potato inside. Can be ordered as a side or full plate. The crispy edges dipped in applesauce or sour cream add a traditional Jewish deli touch to the meal. Often served with brisket or corned beef plates.
Warm, comforting soup that pairs perfectly with pastrami. The matzo balls are light and airy, the broth is gently seasoned, and it arrives piping hot. Often ordered as a half-sandwich combo with any of the major meats. This is quintessential Jewish comfort food and Katz's does it right.
Katz's Delicatessen has been serving pastrami and corned beef on rye since 1888 from the same corner of Houston and Ludlow on the Lower East Side. The pastrami is hand-carved fresh daily, piled high on rye, and served with mustard. The iconic deli serves 15,000 pounds of pastrami and 8,000 pounds of corned beef weekly. Expect lines, tourist crowds, and no-frills seating — but the food is what made NYC deli culture legendary.
Get a ticket when you walk in. The counter is labyrinthine — find the right line or you'll wait forever. Ask for 'lean' pastrami (less fat) or 'fatty' (more marbling) — they'll cut to your preference.
Come between 3-5pm on a weekday to avoid both lunch and dinner crowds. Weekends and evenings = hour-long waits. Early morning (8am when they open) is also quiet.
Order the pastrami sandwich with a half order of matzah ball soup on the side. The warm soup between bites keeps the pastrami from feeling too heavy. And mustard, not mayo — always.
Sit at the counter if you can. The sandwich tastes better when you watch them hand-carve the meat. Plus, counter staff are faster than table service.
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