Craving a pastrami sandwich that makes you pause after the first bite and grin like you found a secret?
This coast to coast guide maps out the delis and diners that slice, steam, and stack beefy perfection.
You will find old school legends and new school artisans, each with a signature texture, spice profile, and bread that earns the hype.
Come hungry and ready to compare notes, because these 14 spots serve the best in America.
Katz’s Delicatessen — New York City, NY
You can feel the history at Katz’s the second you hear the clack of the ticket and see those teetering stacks of pepper crusted pastrami. The meat is hand carved to order, which means every slice keeps its juicy integrity and that perfect bark. Ask for a taste at the counter and you will understand the balance of smoke, salt, and spice before your sandwich even lands.
The secret is the old school discipline: cure, smoke, steam, and carve. Nothing is rushed, and the texture proves it, tender yet structured so the slices drape without falling apart. Seeded rye and a swipe of mustard are all you need, because the brisket carries deep beef flavor and a warming pepper glow.
Order the classic pastrami on rye and let the counterman pile it high, then catch that first plume of steam. Each bite channels a century of practice, from the seasoning blend to the patient steam that reawakens the fat. It is the benchmark sandwich people measure every other pastrami against.
Grab pickles and a seltzer and claim a table beneath the neon. The crowd is a joyful mix of regulars, first timers, and folks on pilgrimages. You will leave with mustard on your fingers, black pepper in your memory, and the urge to tell someone this is how pastrami should taste.
Pro tip: keep it simple and resist overloading with extras. The sandwich is already a master class in balance and heat. If you want variety, get a half sour pickle and share a second sandwich so you can compare lean versus juicy.
Langer’s Delicatessen — Los Angeles, CA
Langer’s is the counterpoint that makes every pastrami debate more interesting. The rye has remarkable structure with a crackly crust that stands up to the juicy meat, and the slicing is precise and even. You taste beef first, then spice, then a lingering warmth that feels polished rather than aggressive.
The #19 is celebrity famous for good reason, with Swiss, coleslaw, and Russian dressing harmonizing around the pastrami. You might think it sounds like too much, but the build is engineered for balance. The slaw adds crunch and brightness, the cheese melts into the folds, and the dressing brings gentle tang.
If purist mode calls your name, order pastrami on rye with mustard only and enjoy the buttery tenderness. The steaming method at Langer’s coaxes fat into silk, and every slice sighs when your teeth meet it. It is a softer chew than some East Coast cuts, yet it never turns mushy.
Portions are generous without feeling showy, and the counter team moves with practiced confidence. You can sit in a sunlit booth, sip an egg cream, and watch plates fly by like tasty choreography. The vibe is classic LA diner with East Coast soul.
Bring a friend, split a #19 and a mustard only to understand the full spectrum. The rye alone deserves applause for keeping everything intact from first bite to last. Langer’s proves that meticulous technique can make a giant sandwich feel graceful.
Frankel’s Delicatessen — Brooklyn, NY
Frankel’s bridges tradition and modern Brooklyn sensibilities with enviable confidence. The pastrami is thick cut and meticulously seasoned, delivering a clean smoke that lets beef flavor shine. You get pepper and coriander, but nothing shouts, and the texture is juicy with a gentle snap.
The sandwich build is no nonsense: rye, mustard, meat, done just right. That restraint is a flex, letting technique do the talking without distractions. Every slice looks deliberate, and the steam rising when they cut it signals proper finishing.
Expect a line, yet it moves briskly and rewards your patience with a sandwich that feels both classic and fresh. The staff is dialed in, offering quick suggestions about lean versus fatty and bread choices. If you like clarity of flavor and careful balance, this place will feel like home.
There is a quiet confidence in the way the pastrami sits on the bread, edges glistening, bark peppery and fragrant. The bite delivers layered salinity, clean smoke, and a tender interior that does not wash out. It is deceptively simple, which is often the hardest thing to execute.
Pair with a half sour and maybe a black and white cookie for the full New York moment. The space is airy and unfussy, perfect for focusing on what is in your hands. Frankel’s is proof that modern deli craft can honor roots while tightening every detail.
Canter’s Deli — Los Angeles, CA
Canter’s is the kind of place where the booths tell stories and the servers know exactly how you like your sandwich. The pastrami leans classic deli style, softer and generously sliced, with a gentle smoke. It is comforting and abundant, a West Coast expression with old world roots.
Order it hot on rye with mustard or go big with a combo and a matzo ball soup on the side. The sandwich arrives stacked, edges glowing pink, juices pooling politely on the plate. You will notice the seasoning is balanced rather than bold, which makes this an easy crowd pleaser.
It is open late, and that matters when cravings strike after a show or a long drive. You slide into a warm booth, listen to the clink of plates, and take a bite that tastes like Los Angeles history. The deli case, the bakery, the flow of regulars, it all adds to the ritual.
While some spots push crusty rye, Canter’s offers a softer bite that matches its plush pastrami. That combo keeps each mouthful cozy and nostalgic. It is the sandwich equivalent of a favorite sweater.
Grab a slice of cheesecake to finish and you will understand why families keep returning. The portions are generous, prices fair for the size, and the energy timeless. Canter’s is a hug of a pastrami sandwich that never goes out of style.
Wise Sons Jewish Delicatessen — San Francisco, CA
Wise Sons feels like a conversation between tradition and California craft. The pastrami is house cured, balanced on spice and smoke without overwhelming salt. You taste careful sourcing and transparency, the kind of quality that shows up in clean, confident bites.
The sandwich lands on thoughtfully baked rye with a mustard that nudges rather than shouts. It is elegant but not precious, accessible while still clearly chef driven. You will notice how each slice holds together yet yields easily, a marker of patient steaming.
Order with a side of bright pickles and maybe a bialy to round out the experience. The deli energy hums alongside a modern cafe calm, sunlight washing across wooden tables. This is a place where you settle in and enjoy the rhythm of well made food.
Wise Sons proves that pastrami can be both soulful and dialed in, honoring heritage without shortcuts. The smoke whispers, the pepper blooms, and the beef rides steady in the middle. That balance makes it easy to keep eating until the last crumb of rye disappears.
Bring a friend and split a second sandwich for comparison, maybe turkey pastrami or corned beef. You will leave feeling like you tasted a thoughtful argument for classic deli food in a new setting. It is a San Francisco staple with a heart for tradition.
Manny’s Cafeteria & Delicatessen — Chicago, IL
Manny’s is where you line up with a tray, point at the carving board, and watch thick slices tumble onto rye. The pastrami is juicy and hearty, built for Chicago appetites without sacrificing craft. You taste smoke, pepper, and a confident salt that supports rather than overwhelms.
The setting is no frills in the best way, bright lights and quick service. Grab a seat with a view of the line and you will see a steady parade of satisfied regulars. Pickles, mustard, maybe some latkes, and you are set for a proper deli lunch.
Each slice is hefty but tender, the kind of bite you can pull apart with a gentle tug. Steaming is handled thoughtfully so the fat melts just enough to gloss the meat. The result is a sandwich that eats big yet feels balanced and satisfying.
There is pride in every plate that crosses the counter, a Midwestern straightforwardness. You are not here for frills, you are here for a sandwich that delivers. The rye holds firm, the bark brings brightness, and the meat does the talking.
Order extra napkins and plan to linger over a cup of coffee when you are done. Manny’s is an anchor in Chicago’s deli landscape for good reason. You walk out full, happy, and ready to tell someone where to get the real thing.
Brent’s Deli — Northridge & Westlake Village, CA
Brent’s has a reputation for precision that shows up the moment your sandwich hits the table. The pastrami is richly spiced, slow steamed, and sliced so each piece drapes perfectly. You get a full spectrum of flavor from pepper to coriander to deep beefiness.
Order it classic with mustard, or explore combos if you like a little extra richness. The kitchen is consistent across locations, which means you can trust the experience whether you are in Northridge or Westlake Village. That reliability is part of the charm.
Texture is the star, with tenderness that still holds a pleasing bite. The sandwich stacks high but eats neatly thanks to tight slicing and well balanced rye. Every mouthful brings a slow release of warmth and smoke.
Service is warm and practiced, and the menu invites lingering over additional deli favorites. Pair your pastrami with a potato pancake or a cup of matzo ball soup for the full spread. You will appreciate how the spices sing but never drown out the meat.
Brent’s is your go to when you want a sure thing, a sandwich that feels dialed in every time. It is generous without being sloppy and bold without being brash. That is why it regularly lands on best of lists across America.
David’s Brisket House — Brooklyn, NY
David’s Brisket House feels like a neighborhood secret that locals insist you try. The pastrami leans rustic, with bold seasoning and a deeper smoke that clings to the meat. Slices are hand cut and satisfyingly thick, with bark that adds texture to each bite.
The sandwich arrives heavy and fragrant, mustard optional but highly recommended. You will notice the seasoning comes on strong, then settles into a long, savory finish. It is a more muscular style that rewards slow chewing and appreciative silence.
The counter team works fast in a compact space, carving meat to order and stacking sandwiches with enthusiasm. Bread is sturdy enough to handle the juiciness without getting soggy. Every bite tastes like old school craft kept alive by steady hands.
There is a cult following here for good reason, and it feels earned with every plate. The smoke is pronounced but not harsh, and the pepper lifts the beef instead of masking it. It is the kind of pastrami that sticks in your memory and brings you back.
Grab extra napkins, a soda, and maybe a side of fries for dipping stray juices. David’s turns a simple lunch into a small celebration of careful seasoning. When you want pastrami with personality, this is where you go.
Herschel’s East Side Deli — Reading Terminal Market, Philadelphia, PA
Herschel’s brings big market energy to a pastrami sandwich that stands tall and proud. The slices are thick, smoky, and piled sky high, delivering a Pennsylvania sized statement. You taste confident seasoning and a steam finish that makes the meat supple.
Order at the counter, watch the carving, and find a seat among the hum of Reading Terminal Market. It is a front row view of a sandwich built with care and speed. The rye is sturdy, the mustard bright, and the portions generous enough to share.
What sets Herschel’s apart is the balance between bold smoke and tender chew. Every mouthful lands with authority but does not fatigue your palate. It is satisfying, lively, and exactly what a market setting demands.
Grab a pickle and maybe a knish to complete the experience. The staff moves with friendly urgency, keeping lines short and sandwiches hot. There is a reason locals direct visitors here when they ask for a true Philly deli moment.
By the last bite, you will have crumbs on your shirt and a grin on your face. Herschel’s proves great pastrami thrives far beyond New York and Los Angeles. It is a must stop whenever you are in the market.
Second Avenue Deli — New York City, NY
Second Avenue Deli carries forward the legacy of kosher deli craft with seriousness and warmth. The pastrami shows meticulous preparation, from the cure to the steam to the careful slice. You get classic spice notes and a clean beef core that feels timeless.
The sandwich comes neatly stacked, measured rather than towering, with rye that supports without stealing attention. Mustard is the expected companion, sharp enough to brighten each bite. It is comfort through precision, a reminder that restraint can be luxurious.
Service is crisp and respectful, and the menu offers all the deli touchstones you crave. From matzo ball soup to knishes, everything plays well with the pastrami’s steady profile. The atmosphere whispers tradition without feeling stuck in time.
Each bite has a gentle rise of pepper, a hint of garlic, and a soft smoke that lingers politely. Texture is tender yet cohesive, never stringy or watery. It is the kind of sandwich that rewards a quiet lunch and a thoughtful pace.
When you want a classic done right, this is your address. You leave feeling satisfied, not overwhelmed, with flavors that stick around for the walk home. Second Avenue Deli respects the form and gives you the best version of it.
Sarge’s Delicatessen & Diner — New York City, NY
Sarge’s is a 24 hour comfort zone for anyone chasing a bolder pastrami profile. The seasoning skews pepper forward, with a lively kick that wakes up your taste buds. Each slice carries a glossy sheen from a careful steam that keeps things succulent.
The sandwich is big hearted and a little wild, stacked high and ready for a midnight appetite. Rye and mustard keep the framework classic, letting the spice lead the conversation. You will notice a satisfying chew that resists just enough before giving in.
There is a diner energy here that encourages second plates and late night stories. Grab a booth, order a pickle plate, and watch the city roll by through the windows. Sarge’s feels like an old friend who knows your order by heart.
For spice lovers, this is the pastrami that delivers a confident, peppery handshake. It still reads as classic, but the bark brings extra drama and crunch. Every bite finishes with a warm tingle that invites another.
Bring an appetite and do not be shy about extra napkins. The sandwich is juicy, assertive, and unapologetically New York. Sarge’s proves the bold lane belongs in the pastrami canon.
Zingerman’s Delicatessen — Ann Arbor, MI
Zingerman’s brings a scholarly intensity to the art of pastrami. The beef quality shows immediately, with even marbling and a gentle smoke that lets flavor unfold. Spicing is measured and articulate, more of a conversation than a shout.
Your sandwich arrives on carefully selected rye, sliced to the thickness that best supports the meat. Mustard carries a tidy tang, punctuating bites without stealing the stage. The result is balance, a textbook example of restraint delivering clarity.
Portions are generous but never sloppy, and every slice behaves exactly as intended. The steam finish gives a plush texture while keeping structure intact. You can taste the attention to detail from first bite to last crumb.
Pair it with a pickle flight or a potato salad to explore complementary textures. The shop’s cheerful energy and knowledgeable staff make ordering fun and easy. This is a deli where questions are welcome and curiosity is rewarded.
If you love craft and care, Zingerman’s will feel like a master class. It is proof that great pastrami thrives wherever dedication lives. You leave with a satisfied palate and a mental note to return soon.
Potchke Deli — Knoxville, TN
Potchke Deli brings Knoxville into the national pastrami conversation with confidence and charm. The pastrami is hand sliced and well seasoned, tender enough to fold but sturdy enough to stack. You get a clean balance of pepper, smoke, and salt that feels dialed in.
Served on fresh bread with a bright mustard, the sandwich reads classic with a touch of Southern warmth. Portions are generous without getting unwieldy, and the meat’s moisture keeps each bite satisfying. It is the kind of sandwich that makes you pause and nod after the first taste.
The space is modern and inviting, a comfortable place to linger with friends. Staff guide you toward lean or fatty cuts depending on your mood, and sides keep things lively. Pickles, slaw, and a crisp soda complete the picture.
What stands out is the tenderness achieved without losing structure. The seasoning respects the beef, and the smoke feels integrated rather than tacked on. It is a careful build that rewards attention without demanding it.
For Tennessee, this is a standout version that could hold its own anywhere. You will walk out feeling like you discovered a local gem worth sharing. Potchke proves great pastrami is not tied to coastal zip codes.
Trenchers Delicatessen — Tulsa, OK
Trenchers serves a hearty, pepper kissed pastrami that feels tailor made for Tulsa appetites. The slices are thick and juicy, with bark that delivers texture and a satisfying bite. You can get it on rye or dutch crunch, each offering a different but equally sturdy cradle.
The seasoning leans savory and robust, with pepper up front and smoke traveling alongside. Steam time is tuned so the fat melts into the meat, not onto the plate. You end up with a sandwich that drips just enough to require a napkin but stays neat in hand.
Order at the counter, grab a sunny table, and settle in for a generous lunch. The staff moves quickly and keeps the vibe friendly and relaxed. Pickles and a cold drink seal the deal.
There is an honest quality to this pastrami that reads comfort and craft. It is bold without tipping into harshness, and the bread choices let you personalize the balance. Dutch crunch delivers a playful crackle, while rye keeps things classic and grounded.
For Oklahoma, this is a destination sandwich that holds its own on any list. You will leave satisfied, energized, and maybe plotting a return visit. Trenchers makes a strong case for flyover country pastrami pride.