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Draeger's Kobe beef Pastrami

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Recently the Chronicle had a brief article (copied below) on Draeger's new pastrami. It's expensive but it's worth it. This pastrami is as good as any I've had in New York or anywhere else.
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For the last few months, in the restaurant above San Mateo's Draeger's Market, Viognier chef Preston Dishman has been working on a meaty little side project - pastrami.

But this isn't your grandmother's version. Instead of the usual beef cuts, Dishman has taken pastrami upscale, making his with American kobe beef, creating a very marbled, very tender meat.

His brown sugar brine also lends a sweeter component to distinguish it from more familiar versions. After brining, the meat is air-dried for 24 hours, smoked for 6-10 hours and then slow cooked until ready.

The pastrami is now available for purchase ($15.95/pound) in the deli section of all four Draeger's locations; it's also available as a sandwich on the Viognier bar menu. Down the line, Dishman hopes to roll out more specialty food items, such as corned beef and pulled pork.

Draeger's Market: 222 East Fourth Ave. (at South B Street), San Mateo; (650) 685-3700 or draegers.com. Also available at Viognier Restaurant, above the market, and at Draeger's locations in Menlo Park, Blackhaw, and Los Altos.

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Viognier
222 E. 4th Ave., San Mateo, CA 94401

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  1. I'm not sure I would call $15.95 a pound expensive. based on what other pastrami sells for. I think it was about $10 for the almost inedible stuff I bought at Costco. I think it's more at Saul's

    1. I stopped at the Los Altos store this morning -- tried and bought this new delicacy. OMG,

      I agree with cheesecakeking, this is *the best* in the area. I've only enjoyed it at deli-cooler and room temperatures, so the joy of heated fat still awaits.

      Thank you for this pointer! btw, I agree with wolfe also; this is far less than importing from Langer's by overnight FedEx.

      1. One more big thank you, cheesecaking! I was at Draeger's last night and remembered the post. There were two kinds available: kobe and regular beef, which was distinctly leaner and pinker than the kobe. I went for the kobe. It was an entirely different experience from the fatty, chewy, peppery New York pastrami I remember: this was very tender and mildly flavored. Personally, I would have liked more of a kick from the flavor, but my guests and DH loved it, and I'd certainly buy it again.

        1. My SO loves it too, especially gently warmed. I hope they never discontinue it.

          I heard from a coworker that the Menlo Park location closed??

          1 Reply
          1. re: artemis

            Andronico's in Palo Alto closed, not Draeger's.

          2. not bad,i steamed the pastrami made a nice sandwich

             
            1. Oh man, thank you cheesecakeking and chowhound! I read this post around 11:30AM and I was out the door so fast my shadow was still sitting in my office. Turns out they make sandwiches in the deli section of Dragner's too, and the kicker is they don't charge extra for the Wagu pastrami! Good stuff, and a great sandwich. Thanks again!

              1. Thanks for the heads-up on the Kobe beef pastrami, cheesecakeking! If I hadn’t known about it in advance I would never have figured out it existed. I had the following conversation today with a lady behind the deli counter in the Palo Alto store, after looking in vain on the signs and paper menus for the Kobe beef pastrami—

                “What kind of pastrami do you have?”
                “Just regular pastrami.”
                “I heard that you had some pastrami made from Kobe beef!”
                “Oh, I can get that for you also.”

                Maybe they’re trying to keep it a secret.