Katz’s Delicatessen, originally “Iceland Brothers” when it was established in 1888, is New York’s oldest deli. The deli’s facade, with its brick walls and neon signage, has remain unchanged since 1946. Although nostalgic, it’s the classic food that is Katz’s biggest draw. Over the years, Katz’s meats have become synonymous with New York itself. Thousands of New Yorkers, as well as people from all over the world, come to Katz’s deli to experience an essential part of the city’s culture — the pastrami on rye.
Katz’s Delicatessen has survived as a family owned business for over 100 years on one simple fact — they don’t take short cuts. Their corned beef and pastrami is made via a slow and traditional method of curing meat. There is no injection of chemicals or other additives. Katz’s boasts that their process takes 30 days to cure, while commercial meat is usually cured within 36 hours via chemicals. The attention and care taken into this process ensures that Katz’s pastrami is as flavorful as it can be. You can expect the same kind of love behind Katz’s wurst and their famously crispy hot dogs. Few would dare claim they make it better than Katz’s!