Pastrami in Des Moines?
There is no good pastrami between the Mississippi and the Missouri. You have to make it yourself. Buy three or four pounds of corned beef, cover it in a mix of allspice and cracked black pepper. Smoke it for three or four hours in a water smoker and serve sliced on a fresh loaf of Panera's rye bread. That's about as close as you'll come.
6710 Clayton Rd, Saint Louis, MO 63117