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Pastrami in Boston that approaches Katz's?

  • Niblet Jan 21, 2013 02:47 PM
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I'll be visiting a friend near West Palm Beach FL to whom I like to bring pastrami from Katz's in NYC. I couldn't get to New York this weekend...is there any pastrami in Boston or immediate environs that comes close? Or perhaps in FLA? (Also I know I can have Katz's mailed, but it's not the same somehow) -- TIA!

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  1. in boston? nope. not even close.

    don't know about FL.

    19 Replies
    1. re: hotoynoodle

      Yeah, I guess I kinda knew that must be the case. Haven't tried the options in Brookline but was holding out hope just in case they're that awesome.

      1. re: hotoynoodle

        I don't disagree that Katz's pastrami is incredibly good. But I think Nellio's in Lexington, as well as Michael's Deli and Sam LaGrasa's also have great pastrami and are, in fact, close. Nellio's is the closest in style to Katz's Deli. Why not bring your friend some pastrami from Boston for a change of pace? I try to stop at Katz's Deli nearly every trip I make to New York, but since you can't get there, give something else a try!

        1. re: lipoff

          IMHO LaGrasa's is good, but not even in the same universe.

          1. re: lipoff

            I agree that while nobody in Boston approaches a Katz's or a Schwartz's, La Grassa does a very respectable job with their own house-made pastrami.

            I'd successfully avoided the mostly-terrible Zaftig's for years, and another recent forced visit confirmed my belief that it has no business in any serious discussion of Jewish deli. Dreadful place.

            http://mcslimjb.blogspot.com/

            1. re: MC Slim JB

              La Grassa does not make their pastrami, they just give a commercially made pastrami a nice steam in house.

              I just called them and they confirmed that "someone smokes it for them" and they "cook it" in house.

              1. re: StriperGuy

                Hardly anybody makes their own pastrami (including Langer's and Katz's), although I don't know if that's such a horrible offense if it's being custom-made by a vendor.

                I've stopped crying about the lack of a local deli and started getting it shipped - Langer's (my preference), Kenny & Zukes - get a coupla pounds, a loaf of excellent rye, etc to the tune of about $50 all in. Considering a sandwich at Katz's on their awful bread rings in close to $20, I'd say that's a bargain for not having to leave your couch.

                1. re: Nab

                  Katz's doesn't make their own? Hmmmm do tell.

                  Hmmmm, I like the order it route. That'll be my next pastrami binge for sure.

                  1. re: StriperGuy

                    I seem to recall reading a credible source online some years back revealing Katz pastrami vendor but can't seem to find it right now. There is this old NYT piece that touches on the shtick (I pasted in an excerpt below):

                    http://www.nytimes.com/2003/04/30/din...

                    And Alan Dell, who owns Katz's with a partner, Fred Austin, told me he still cures his own pastrami in the store, before sending it out to be smoked. Two weeks later, Mr. Austin expressed some surprise at that claim. Katz's pastrami, he told me, is made in Brooklyn from scratch.

                    I asked him if I could visit the place.

                    ''Only if I blindfolded you,'' he said.

                    The number of sources for real pastrami in New York may be small, but the variations in pastrami quality found in the delis that buy from them affirm the truth of Mr. Karroll's statement: how the meat is treated once it arrives at the delicatessen is paramount.

                    -----

                    I should note I failed to include the shipping costs and usually minimum 2# orders. Langer's rye bread is really quite exceptional - I think par-baked elsewhere and then baked off at the deli - but for $5.50 can also be shipped and baked at home to replicate the entirety of the sandwich. Just be sure to call them when ordering and ask for your fatty pastrami un-sliced or at least hand-sliced thick (which is their default at the deli but for reason machine-sliced seems to be their default for shipping).

                    I'll have to try having Mile End's shipped in next time.

                    1. re: Nab

                      I just recently perfected my rye bread recipe starting from a Cooks Illustrated starting point. Killer stuff. Now I just need the pastramela.

                      1. re: StriperGuy

                        Ooooo...can you share that recipe, Striper?

                        I JUST smoked a pastrami, yesterday, and would love a good rye bread recipe.

                        (Sorry for going off-topic)

                        1. re: Monch

                          I'll dig it up at home.

                          1. re: Monch

                            My adapted version of a GREAT Rye Bread Recipe:

                            Starter:
                            (optional) 2/3 cup toasted rye flakes (I toast lightly in a toaster oven)
                            2 3/4 cup water
                            1 1/2 tsp yeast
                            2 TBS honey
                            3 Cups Bread Flour

                            Mix Starter and let rise for at least 3 hours, overnight is better.

                            Dough:

                            1 1/2 cups Bread Flour
                            3 1/2 cups rye flour
                            2 TBS caraway seeds
                            2 TBS vegetable oil
                            1 scant TBS salt

                            Mix the dough ingredients with the starter and give a good knead for at least 5 minutes.

                            Let rise for 2 hours or at least til doubled.

                            Preheat oven to 425

                            Punch down, give an additional brief knead, and form loaf. Sprinkle your baking pan (loaf, round, or whatever you prefer) with cornmeal, semolina, or more rye flakes to prevent sticking.

                            Let rise for at least an hour until it starts to spread and looks bloated.

                            Slash the top and glaze the top an egg white / milk (1TBS) glaze.

                            Bake for 15 minutes at 425 then turn down to 400.

                            Then bake for another 30 minutes. This loaf really needs to bake I find so make sure the internal temp is 200 degrees when done, or give it another 10-15 minutes.

                            Yum.

                            P.S. on my next go round I am going to skip the first sponge step entirely and just mix everything together and let rise overnight, then punch down for a final rise and bake. I think the 3 rises is totally unnecessary, but have not proven that yet.

                            1. re: StriperGuy

                              Many thanks, Striper.

                              It's Reubens and pastrami sandwiches (home corned and smoked), on homemade rye bread, for Super Bowl!

                              My appreciation.

                              1. re: Monch

                                Dang, I'll be there at 6:00 ;-)

                                And really make sure the loaf is baked through. I took one out at 40 minutes on my old oven and it was gooey for about 1/2 the loaf.

                                The thermometer is key.

                                1. re: StriperGuy

                                  I have had that problem, before, Striper.

                                  The probe thermometer is being unlimbered now.

                              2. re: StriperGuy

                                Sounds great. Is that table salt or kosher?

                                1. re: bear

                                  The original recipe calls for table, I don't need a whole lot of salt in my bread so I probably used 3/4 TBS of kosher. YMMV.

                                  1. re: StriperGuy

                                    Thanks. I'm way too attached to my salt, so I'll probably go heavy on it. I've been craving rye bread ever since I sampled Iggy's delicious bread last week at the Cambridge store, so this timing is perfect.

                                    1. re: bear

                                      Yah Iggy's rendition is pretty respectable. I'd put this recipe on par with that. Got some really nice Arrowhead Mills Rye flour from Whole Foods I think.

            2. Have a sandwich at Michael's and at Sam LaGrassa's and make your decision at that point, because you won't find anything better.

              1 Reply
              1. re: Luther

                I never liked Michaels and use to like Sam LaGrassas. Last week, I got a sandwich from the latter after not eating there for a few years. I was really disappointed. I would think there still must be a few delis in the Miami Beach area that would far surpass anything around here.

              2. You might try looking on the Miami/Fort Lauderdale Chowhound board (79). That region seems to have more New York-style delis than we do here in Boston. The well-regarded Rascal House in Miami closed some years ago, but there are a number of alternatives that people seem to recommend. I think Sam LaGrassa's probably makes the best pastrami sandwich I've found around here, but it's not really comparable to Katz's.

                1 Reply
                1. re: owades

                  Hi visitor from the Miami board who visits NYC fairly often (also used to live there) and am familiar with Katz's -- saw this thread at random. For the Miami area, up until about a 9 months ago, the answer was not even close. Then Josh's deli opened.

                  Their pastrami is so good that I don't even bother going to Katz's anymore when I go to NYC. I could not really tell you which is actually better because I would need to eat them side by side, they are that close.

                  In case you are wondering, Josh's is similar to Katz's in that he makes his own pastrami and hand cuts it. Thicker slices and jucier than machine cut pastrami.

                  Josh's is the real deal folks.

                2. no place in boston sadly. michael's buys his-- not homemade and I believe it was sold recently. my favorite, better than katz's is langers in LA. they will ship and it is delicious. you can also buy from zingermans in Ann Arbor. also a legit product. since it's steamed, it does not require fresh cut-- as it reheats well.

                  1. Its not the most convenient, but Arthur's in Chelsea brings up good quality meats from NYC. I like them better than Michael's for corned beef because they are accommodating for tastes (cutting slices with more fat if desired, even sometimes cutting from another brisket piece). Won't compare them to Katz and not as certain about pastrami, but I think they are the best overall option in Boston. If your friend is into it, I would also suggest getting some of their chopped liver which they do make their own. And you can get Katz's bagels nearby too.

                    Not far at all from the airport if driving, but you need to allow a bit of time in case you encounter the bridge up (20+ minute backup).

                    1. Thanks all! Love these ideas, need to make a trip to Chelsea soon.

                      For research purposes I just got a chipotle pastrami at Sam Lagrassa's and it was super. Nicely balanced spicy and sweet. As for the pastrami itself it was fine but nothing special I didn't think...my quest continues.

                      1 Reply
                      1. re: Niblet

                        chipotle pastrami? jeebus, what heresy! lol.

                      2. I like the Romanian pastrami at Nellio's in Lexington, which they have on Thursdays and Saturdays. They cut it in thick slices. It's not traditional deli pastrami, but it sure tastes good.

                        13 Replies
                        1. re: fantundo

                          Question on the Neillio's pastrami: I tried it for the first time recently. I got there late in the day and they only had two portions left, cut from the very end. There was some sort of cloyingly sweet glaze on the outside that really ruined it for me. Is that characteristic of their pastrami, or was it just that the little end pieces had a disproportionate amount of outsides,if you will? Overall, do you find their pastrami sweet?

                          1. re: GretchenS

                            It does have a sweet glaze, but they'll scrape it off if you ask. And the end peices do have the heaviest dose of it. You can call ahead and they will set aside enough for as many sandwiches as you want.

                            1. re: GretchenS

                              Yes, very sweet. Sometimes rubbery and dried out too - especially if you get the end pieces.

                              1. re: LStaff

                                The Romanian pastrami at Neillio's is cooked with crushed pineapple which is a key ingredient.

                                1. re: Steve L

                                  what on earth is pineapple doing in romanian pastrami? am i the only one thinking that's weird?

                                  1. re: hotoynoodle

                                    Totally agree.

                                    1. re: StriperGuy

                                      There are pineapple trees growing all over Romania? No..:)

                                      1. re: 9lives

                                        Rumania, Rumania, Rumania....

                                        Mit der Pineapple trees, a mamaligala, a pastramela

                                        The updated version of a classic Klezmer tune.

                                        The pastrami reference being the key.

                                        http://www.youtube.com/watch?v=896r-C...

                                    2. re: hotoynoodle

                                      It's sweet, salty, warm and fatty and sells like crazy.

                                      1. re: Steve L

                                        like ham cooked with pineapple rings and maraschino cherries? bleck.

                                        also, klezmer makes me want to stick an icepick in urechea mea.

                                        1. re: hotoynoodle

                                          Gosh, all joking aside I actually love Klezmer.

                                          1. re: StriperGuy

                                            then i'll know where to find you at the lowell summer folk fest. :)

                                            come to think -- have never seen pastrami served there!

                                          2. re: hotoynoodle

                                            I had a great aunt that used to make a corned beef with pineapple and cloves, like a ham.....she was usually a great cook, but BLEECH. Never forget one time biting into an overlooked clove :(

                              2. Russo's was doing samples of a hot pastrami this past weekend. They don't sell it to go, but use it in their sandwiches. Pretty tasty, I thought.

                                4 Replies
                                1. re: Wannabfoode

                                  That's NY Deli Patrol Pastrami. Which is a very good product, but very typically it doesn't have much of a fat cap. Perhaps it's first cut brisket, instead of the fattier deckle (and almost certainly not the platinum-standard fatty navel cut).

                                  I find the best way to heat pastrami that is worth heating (that is, not the dreaded "lean pastrami" that is made from the round) is to put it in a plastic bag, remove the air and seal, place in a bowl and run it under hot tap water (which is hot enough to warm it properly without cooking it). A poor man's sous vide.

                                  1. re: Karl S

                                    I think that NYDP product is very good for retail, if leaner than I also prefer. The company is based in Westford. Wish my local Foodies still carried it.

                                    http://mcslimjb.blogspot.com/

                                    1. re: Karl S

                                      Nice tip!

                                      1. re: Karl S

                                        Brilliant!

                                        I've always re-heated Katz's in our (large) toaster oven -- with a pan of hot water underneath it.

                                    2. Best corned beef since childhood days was definitely Evans Deli in Marblehead. I think he buys it in NY. Its the old fashioned kind with good ol fat...The large group I served was all happy. I'm a veggie and I couldnt even resist it..Didnt have his pastrami though but the smoked fish was great. Once a year my hubby gets pastrami from the Bnai Brith booth at the Topsfield Fair. Its the only place he has ever seen it around here that has some good fat content and sits in a delicious old fashioned pan of juice instead of the drier leaner modern stuff. Dont know where they get it but sure you could find out. It could just be Hebrew National or something but maybe they just know how to flavor and juice it up...

                                      1 Reply
                                      1. re: chompie

                                        Yup fattiness is key.

                                      2. To the New Yorkers: is Katz's even good?

                                        I've walked past, and it looked like that sort of tacky, tourist dive that many cities have - the kind that was last good decades ago, now lives on a faded reputation and the patronage of tripadvisor-grade tourists, and that no local in his right mind would visit.

                                        4 Replies
                                        1. re: mugen

                                          You walked right by, how can you tell me this?! Have to assume it's because you'd had your fill at Russ & Daughters. Though even that's no excuse; satiety doesn't last forever....

                                          1. re: mugen

                                            Oh Katz's is touristed, but Katz's is GOOD!

                                            1. re: mugen

                                              I never cared for pastrami, until I ate at Katz's. Now I know. It truly was (for me) a life changing pastrami sandwich.

                                              1. re: mugen

                                                Katz's is my favorite NYC deli, It's not good it's excellent. Hand carved pastrami and corned beef. If there are tourists there it's because people talk and tell them to eat there. There are plenty of touristy restaurants in Boston that are excellent too. Friends send their friends to places they know are delicious.

                                              2. There are several "authentic" "Jewish" delis in the Miami/Palm Beach area, but I can't recall any names. I *hate* to suggest this but it's my only choice: check-out Yelp for the FL location you'll be in.

                                                I read the post topic and thought to myself "Oh, my goodness... in Boston they put lettuce and mayonnaise on ham sandwiches, there couldn't *possibly* be a good pastrami-macher in Boston."

                                                There IS good food in Boston, I just need Chowhounds to tell me if there's a good Jewish-style deli there...

                                                1. Also to the OP, why NOT have Katz's send you some. After all, their motto is "send a salami to your son in the army." They've been shipping pastrami and other deli for over 50 years!

                                                  1. Also, for the other Chowhounders who know me all too well, I CANNOT let this thread go without paying a nod of respect to the long-lamented Pastrami King from Queens, NY. When the children of the founders moved it to Manhattan it died... RIP.

                                                    --------

                                                    Now, SO just said "you better look that up... I think we went there recently!"

                                                    It wasn't us but my cousin. Pastrami King moved out onto Long Island and they're back in business as usual. I'm going this week!

                                                    5 Replies
                                                    1. re: shaogo

                                                      'Cause I'm a cheap bastid.

                                                      Plus my personal deliveries come with stories of weekends in NYC.

                                                      ETA...my reply was to your 2nd post...

                                                      1. re: Niblet

                                                        well, learn to live with less; buy the best that you can afford here in Boston.

                                                        1. re: cambridgedoctpr

                                                          why throw good money at something terrible? or even meh? that's dumb, not cheap.

                                                          1. re: hotoynoodle

                                                            i save my deli urges for NY tthough i must say that my heart belongs to Barney Greengrass. I would like a place on the Upper West Side

                                                            1. re: cambridgedoctpr

                                                              Too funny, I grew up three blocks from there.

                                                    2. Disclaimer: Love pastrami, but no connoisseur.

                                                      In the good old days, B&D in Brookline and Ken's were my go to places for great deli treats. After their closing, Zaftigs is the only one left that I frequent.

                                                      Michael's and Sam LaGrassa's pastrami just don't measure up. But the worse by far was found at Inna's Kitchen in Newton. They claimed that their pastrami is store made, and don't have that red dye color. OK, I'll accept that. The meat looked gray and "aged", and tasted very salty. Perhaps that's "authentic"? The meat portion was skimpy and the potato salad side was no more than two mouthful. All for $11.

                                                      For a city with a good size Jewish population and college students from NYC, why aren't there more great delis around?

                                                      8 Replies
                                                      1. re: eatntell

                                                        Sam LaGrassa's in my opinion has the best pastrami and corned beef in Boston. I am surprised that you think Zaftigs is better.

                                                        1. re: eatntell

                                                          "For a city with a good size Jewish population and college students from NYC, why aren't there more great delis around?"

                                                          ~~~

                                                          i grew up in ny/nj and moved up here in the 80's for school. after the shocking discovery of the utter dearth of even 1/2 way decent pizza, this lack of deli and bagel options was equally disappointing. i tried those mentioned by eatnell and found them sorely lacking. i gave up entirely on eating bagels in boston. zaftig's? a pale imitation of deli food.

                                                          my family was italian and irish, but we made numerous excursions to katz's. heaven. :)

                                                          went to schwartz's in montreal not long ago and they also get it right. and yeah, there was a line out the door, with plenty of non-canadians. i salivate just thinking about that lunch. not everyplace that's famous/popular has to suck. (they also will ship!)

                                                          1. re: hotoynoodle

                                                            still wondering if anyone else has tried evan's deli? SInce their conrned beef is so good i am still wondering if the pastrami is too..

                                                            1. re: chompie

                                                              Where is Evan's? Back in the 80s there was a branck of NYs Stage Deli that opened in the Theater District. Atty Alan Dershowitz had partnered with the New York Deli. It's too bad that it didn't work out. That area hadn't come around yet, so it didn't succeed. I just heard the Stage Deli in New York closed last month. They had the best Chicken soup with kreplach!

                                                              1. re: catsmeow

                                                                Alan Dershowitz co-created a deli called "Maven's Kosher Court" in Harvard Square (near the present locations of Upstairs on the Square and Om. It was both strictly kosher and Sabbath-observant (i.e., not open Friday night and Saturday until after sundown), which made its economics impossible.

                                                                The branch of New York's Stage Deli, opposite the Wang Center, was a separate thing. It too didn't last long, unfortunately.

                                                                1. re: catsmeow

                                                                  Evans is in Marblehead on a little side street. I posted some info about it in my post above. Never actually ate there.. but had it delivered to serve to a group..

                                                                  1. re: chompie

                                                                    Has anyone tried Avenue Deli in Lexington? I was looking for a place to have lunch there, and it came up on other sites with rave reviews of corned beef and pastrami. Wondering if theres some reason it hasnt showed up on Chowhound... Does anyone know if they serve other things besides sandwiches?

                                                                2. re: chompie

                                                                  They do awesome pastrami knish at Evans, another really good pastrami sandwich can be found at the Portsmouth Brewery.

                                                            2. Has anyone tried Larry Levine's Kosher Market in Peabody? Looked for it on the board but didn't find any reference to it.

                                                              1. Couple of observations.... the recent exchange on the NY board about Katz's will make anyone reconsider spending the money for a shipment from there. I have not been for about 5 years, but my memory is "underwhelmed." Second - why can't Boston support a deli? Again, read that post and you'll find that NYers feel that there's no good deli in Manhattan. My family lived near an Orthodox community in south jersey and there was no good deli. I am beginning to think good deli only exists in memory. Proust had his madelines; NY/NJ expats have their deli.

                                                                That said - I've always wondered if there is some hidden gem in the Russian immigrant markets in Brighton. I will ask my dental hygentist and report back (in about 4 months)

                                                                15 Replies
                                                                1. re: LauraBear

                                                                  Being on the Boston board, I know that it is a bit off topic, but I have been to Katz's approx. 5x in the past 3 years and I find the pastrami to be consistently exceptional and unlike and better than any I have ever had. I do not care that the vehicle for the pastrami, the rye bread is average because to me, it's all about the meat.

                                                                  1. re: bakerboyz

                                                                    just today, i looked into getting it shipped for the b/f as a gift. 1 pound + 1/2 loaf of bread came to about $30. fair enough, but the shipping was over $30 on top, so i just couldn't justify it. :( not in the budget, or i just don't love him enough? lol.

                                                                    1. re: hotoynoodle

                                                                      that seems like a ridiculous price for shipping.

                                                                      1. re: cambridgedoctpr

                                                                        Perhaps, the next time one of us is going to NYC, we should notify others and bring some back to Boston for others with no shipping charge?

                                                                        1. re: bakerboyz

                                                                          a good point; they could order and pay and have someone pick it up.

                                                                          but there has to be a cheaper way of shipping a pound package then 30 bucks.

                                                                          1. re: cambridgedoctpr

                                                                            Overnight shipping is very expensive, and you don't want to ship pastrami by any slower method. My wife had to go right from vacation last year to her mom's place in Florida to take care of her. I had to ship her a bunch of stuff (some of which was time sensitive so had to be sent overnight). The package was about 3 pounds and cost over $100 to ship FedEx. Hell I had to FedEx a letter to someone overnight and it cost over $20. $30 for 1 lb of pastrami and bread is expensive, but not surprisingly so given the costs of overnight shipping.

                                                                            1. re: kimfair1

                                                                              I agree....$30 to have something shipped directly to your door the next day is not expensive.

                                                                              Paying $30 plus to park for a Red Sox game is what I'd call expensive.

                                                                  2. re: LauraBear

                                                                    Good deli is usually NOT kosher, so you will likely never find it in an orthodox community.

                                                                    1. re: StriperGuy

                                                                      Except, perhaps, that a kosher deli is very unlikely to have the dreaded (and dreadful) lean pastrami that's made from the round, instead of pastrami made from brisket or plate/navel. I leave that to experts to discuss...

                                                                      1. re: StriperGuy

                                                                        why? what is the difference between the two that makes the kosher not as good for you?

                                                                        1. re: chompie

                                                                          Round would not normally be kosher because the prohibition on eating the sciatic nerve in the legs of a mammal. There is a kosher way to remove it, but my understanding is that normally the high quarters are simply not eaten.

                                                                          Gid Hanasheh - the sciatic nerve:
                                                                          The Torah prohibits eating the gid hanasheh - the sciatic nerve in both hind thighs of any kosher land animal (domesticated or wild). The difficult process of the removal of the nerve and the fat surrounding it is also called "nikur" and must be done with great care by a G-d-fearing skilled expert. In most countries, the hind part of an animal is not eaten at all thereby avoiding entirely the difficult process of removing the prohibited fats and nerves.

                                                                          1. re: chompie

                                                                            Not sure what your question actually is. But none of the good deli's in NYC were ever kosher. i.e. at the very least they serve both meat and dairy. The restrictions on running a kosher restaurant make it VERY hard to run a main stream restaurant, and really limit the clients to observant jews (a small part of the population even in NYC where there are plenty of jews, just not that many who keep kosher).

                                                                            1. re: StriperGuy

                                                                              Second Avenue Deli has long been considered a "good" deli in New York; it's the exception to your rule since it is actually kosher (http://www.2ndavedeli.com/about/koshe...). They are not Sabbath-observant, but have some sort of waiver from their certifying authority. Agreed that most of the better New York delis (Katz's, Carnegie, etc.) are not kosher establishments.

                                                                              1. re: owades

                                                                                There you go... proven wrong.

                                                                                2nd Ave Deli ain't half bad. I would have bet $100 they were not kosher.

                                                                                Can't imagine how you can swing being open on the sabbath and still be kosher.

                                                                                In fact an interesting discussion here:

                                                                                http://dinersjournal.blogs.nytimes.co...

                                                                                1. re: StriperGuy

                                                                                  Well, you know that old Woody Allen gag (paraphrased): "The Torah was mistranslated. It originally just said you shouldn't order the pork in certain restaurants."

                                                                      2. Sam LaGrassa's!

                                                                        2 Replies
                                                                        1. re: TheScribe

                                                                          I had Sam LaGrassas a few weeks ago after not having it for a few years. I wasn't as good as I remembered it being.

                                                                          1. re: catsmeow

                                                                            I would still love someone to go to Evans and review the pastrami and corned beef for me.. I havent eaten meat in many many years but like I said above, i did have some of the Evans corned beef and tongue and it tasted like cildhood and the meat eaters loved it too. I ate it in honor of a relative after his funeral. He had lived out a life dream by going to NYC but couldnt go to Katzs due to handicapped restrictions there so ended up at Carnegie Deli or Stage Deli and a picture of him holding up a pastrami sandwich bigger than his head and his look of bliss sat next to the gorgeous deli platter from Evans. I guess i just want to know if the deli (and smoked fish) are as good as we all remember from Evans or if the moment just charmed it for us...

                                                                        2. Author's in Chelsea.

                                                                          1. Only in your dreams.

                                                                            1. When I lived in Brookline during law school 30-some-odd years ago, I thought Rubin's in Brookline was fully up to my New York standards.

                                                                              I know they're still open. They don't seem like the kind of place that would decline in quality. But who knows?

                                                                              4 Replies
                                                                              1. re: Sneakeater

                                                                                Was probably last there 15 year ago, but it wasn't even close then.

                                                                                1. re: StriperGuy

                                                                                  yup, i tried it once way back when and in my mind it's not better than zaftig's.

                                                                                  1. re: hotoynoodle

                                                                                    Has anyone tried Marino's Deli in Pabody on Rte 1 . Its an italian deli/liquor store but he has a bunch of NY deli, and someone told me they heard it was excellent. He brings the stuff from NY, she thought Carnegie..I havent been and was wondering .. also heard its expensive

                                                                                    1. re: chompie

                                                                                      I tried it and although very good, when I finished taking the majority of fat off the corned beef(and I like a little fat left on it), I had enough for 1 average sandwich. That amount of corned beef cost me $18! Very nice owner but it turned out to be pretty expensive.