For more than a century, Katz’s Delicatessen has proven that some flavors never go out of style.
Walk through the doors on East Houston Street and you’re greeted by neon glow, clattering plates, and hand-sliced meat stacked like a New York skyline.
It’s part theater, part time capsule, and all appetite. If you’ve ever wondered why a simple sandwich can inspire devotion, this Lower East Side legend is your answer.
Pastrami on Rye, The Icon
Katz’s pastrami on rye is the city’s edible benchmark: thick, hand-sliced, smoky, pepper-crusted beef, steaming as it hits the bread. A swipe of mustard cuts through the richness, while the soft rye cradles every juicy bite.
The carver’s show—quick knife, deft hands, generous samples—heightens anticipation. Portions are heroic, but restraint is futile; the balance of fat, spice, and smoke keeps you chasing one more bite.
Add half-sours for a crisp, briny chaser that refreshes the palate. It’s simple, classic, and impossibly satisfying—New York distilled into a sandwich.
The Reuben Ritual
The Reuben at Katz’s turns indulgence into tradition: hot pastrami layered with melty Swiss, tangy sauerkraut, and Russian dressing on griddled rye.
Each bite is a push-pull of creamy, sour, salty, and smoky; it’s hefty, messy, and exactly right. The sizzle from the flat-top perfumes the room as the cheese softens into the meat. Some find the kraut assertive—that’s the point.
Pair with a celery soda for a crisp, herbal lift. It’s a balanced powerhouse that rewards patience in line and courage at first bite.
Corned Beef, Old-School Soul
Katz’s corned beef is tender, rosy, and respectfully seasoned, showcasing the deli’s brining craft without theatrics. Sliced thick, it stays succulent, with gentle spice that whispers rather than shouts.
On rye with mustard, it’s comfort incarnate; on a platter with gravy, it’s stick-to-your-ribs timeless. The meat’s delicate salt balances beautifully with half-sour pickles.
While pastrami steals headlines, corned beef tells the deeper story: patience, precision, and restraint. It’s the sandwich you crave after a long walk downtown—familiar, restorative, and undeniably New York.
Brisket, Tender and True
The brisket at Katz’s leans into pure comfort: slow-cooked, sliceable, and richly beefy. When ordered hot, it glistens, often bathed in savory juices that soak into the rye.
The seasoning is understated, letting the meat’s natural sweetness shine. It’s ideal for diners who want less smoke than pastrami but equal satisfaction.
Ask for a fatty cut for extra richness, then add a little mustard or gravy. With steak fries on the side, it’s a hearty Lower East Side hug—a quiet classic amid louder favorites.
Matzo Ball Soup, Broth That Heals
Katz’s matzo ball soup is a restorative ritual: golden chicken broth, fragrant with dill, and a matzo ball that’s fluffy yet substantial. Each spoonful delivers warmth and clarity, a gentle prelude to sandwich excess.
The broth’s depth reflects long simmering, while the dumpling’s texture feels homemade. It’s a perfect counterpoint to peppery pastrami and tangy pickles. On winter days—or any day—the cup steadies the appetite and sets the mood.
One sip, and you understand why Katz’s is more than meat; it’s comfort, ladled generously.
Pickles and Sides, The Bright Chorus
No Katz’s spread is complete without pickles: half-sours snapping with garlic and dill, full-sours bringing bracing tang. They slice through rich meats, resetting your palate.
Add coleslaw for crunchy sweetness or plate up steak fries—thick, crisp-edged, and seasoned—to soak up juices. Everything supports the sandwiches without stealing thunder. Even a grilled cheese or Philly-style special becomes a canvas for these sides.
The result is harmony: fat, acid, salt, and crunch. Order extra pickles; you’ll chase them between bites like punctuation marks.
The Line, The Ticket, The Theater
At Katz’s, the process is part of the pleasure: grab your ticket at the door, join the cutter line, and watch brisk choreography unfold.
Carvers banter, slice, and slide you samples—tiny previews that spark grins. Keep that ticket safe; it’s your tab and your passport to the experience. Crowds can surge, but movement stays brisk, and table service offers an alternative.
The chaos feels choreographed, buzzing beneath neon and historic photos. It’s New York hospitality: efficient, colorful, and deeply human.
Plan Your Perfect Visit
Find Katz’s at 205 E Houston St, open late most nights and 24 hours on Saturday—ideal for early birds or night owls. Expect crowds; off-peak hours mean shorter lines and more sandwich serenity.
Budget $20–30 per person, cash-friendly but cards accepted; tip your cutter for an extra-generous slice. Pair a pastrami on rye with celery soda, then wander the Lower East Side.
With a 4.5-star rating and decades of stories on the walls, it’s a must-stop pilgrimage that tastes like New York history.