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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