The 5 Best Jewish Delis in NYC

Address and phone: 205 E Houston St (212-254-2246) Website: katzsdelicatessen.com Katz's may be thriving today because it made itself into a tourist destination (not to mention playing host to a key scene in When Harry Met Sally), but that doesn't negate the fact that it is sacred ground for real New Yorkers—particularly those who hold dear the city's indigenous Jewish foodways. The sprawling dining room alone is worth a visit, with its 1930s water, Formica tables, and throwback neon beer signs (include one that Budweiser itself wants to buy back from the restaurant). But the main draw is the black pepper- and coriander-laced pastrami, sliced to order by no-nonsense countermen, piled atop rye bread, and slicked with brown mustard. The 'strami sandwich is the main event, but the brisket and snappy hot dogs are worthy audibles (or additional orders if you're game for a belt-loosening meal). Order this: Pastrami on rye, brisket on rye, hot dogs, all-beef knoblewurst

Address and phone: 541 Amsterdam Ave (212-724-4707) Website: barneygreengrass.com Ask the old Jews of the Upper West Side where to get the best lox, and they'll point you to this classic appetizing shop, which has been in business since 1908. Like all delis worth their salt, Barney Greengrass has gruff, matter-of-fact servers and an appreciation for the classics: schmears, whitefish, smoke sable, and secret latkes for special customers. Sit down with a cup of coffee and an unbeatable bagel sandwich—smoked salmon, cream cheese, tomato—and take in the throwback scene. Long live the "Sturgeon King"! Order this: Whitefish; smoke sable; bagel with lox and a schmear

Address and phone: 97 Hoyt St, Boerum Hill, Brooklyn (718-852-7510) * 53 Bond St (212-529-2990) Website: mileenddeli.com Mile End serves deli food for the new generation. Owners Rae and Noah Bernamoff take cues from the Jewish deli traditions of Montreal (where Noah grew up), updated with top-notch ingredients and new-school flourishes like smartly chosen wine and craft beer. The already renowned smoked brisket (called smoked meat here) is seasoned aggressively with pepper and hand-sliced into big, meaty hunks glistening with fat; have it's served traditionally on rye bread with a schmear of mustard, or chopped up and smothered on fries with cheese curds and gravy in the smoked-meat poutine. Head to the original location in Boerum Hill for brunch specials and weekday breakfast; at the NoHo location, you'll find Sunday-night Chinese dinners and creative sandwiches like tuna salad with sliced soft-boiled egg, fried capers, and red onions on pumpernickel. Order this: Smoked meat sandwich, the Ruth Wilensky, chopped liver, poutine, smoked-meat burger

Address and phone: 162 E 33rd St (212-689-9000) Website: 2ndavedeli.com The current location of Second Avenue Deli, between Lexington and 3rd Ave, is about half the size of the East Village original, which lasted from 1954 to early 2006. But the old-school Jewish deli charm remains and the matzo ball soup is just as comforting as it ever was. Slip into a booth and the server will start you off with half-sour and full-sour kosher dill pickles, as well as a huge helping of vinegary coleslaw. Order the matzo ball soup to start—known in these parts as Jewish penicillin—and you will receive a supremely fluffy matzo ball accompanied by a clean, clear chicken broth. For a full feast, go with the pastrami on rye—ideally fatty and peppery, sliced thin, and stacked high on rye bread. You could also get the excellent corned beef, if you like your meat less peppery, or the savory-sweet cheese blintzes (which happen to be the size of burritos). Order this: Matzo ball soup, pastrami on rye, corned beef on rye, cheese blintzes

Address and phone: 533 Nostrand Ave, Bed-Stuy, Brooklyn (718-789-1155) * 7721 5th Ave, Bay Ridge, Brooklyn (718-333-5662) Website: davidsbriskethouseinc.com This exemplary Jewish deli is run by Yemeni Muslims with Brooklyn accents, and we'd go so far as to say it's Bed-Stuy’s greatest hidden gem. It's a no-frills type of place, with just a counter, a few tables occupied by neighborhood locals, and an incredibly friendly staff. The brisket, pastrami, and corned beef sandwiches feature moist, tender slices of meat, piled high on a roll or rye bread slicked with mustard and mayo. Ask for your sandwich with a side of brisket-drippings gravy, just to gild the sandwich lily. Or, you could go with the Brooklyn cheesesteak—a hauntingly delicious gut bomb featuring chopped-up brisket, peppers, onions, and American cheese. Due to Brooklyn's overwhelming love for David's, the owners had to open another location in Bay Ridge a few years ago. Order this: Pastrami, corned beef, or brisket on rye with spicy brown mustard; Brooklyn cheesesteak