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★ The LegendThe dish the restaurant is most famous for.
◆ Fan FavoriteWhat regulars reorder every single visit without thinking twice.
● Chef's PickExplicitly endorsed by the chef or kitchen.
◇ Hidden GemWhat first-timers walk past. Often a side or starter regulars always order.
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Katz's Delicatessen, established in 1888, was originally Iceland Brothers before Willy Katz bought in and later, with his cousin Benny, officially formed Katz's. It became a vital community hub for immigrant families in the Lower East Side, a place where locals would gather for lunch and Friday dinners. Today, the ritual of receiving a ticket at the door and navigating the bustling counter for a hand-carved sandwich is an essential part of the experience.
★ The Legend
Katz's Pastrami Sandwich
Katz's uses beef navels, not brisket, for their pastrami, curing the meat in a saltwater brine for three weeks before applying a secret spice blend and slow-smoking it. This meticulous process results in consistently juicy, complexly flavored pastrami, hand-carved thick and piled high on rye bread, making it their top seller for over five generations.
◆ Fan Favorite
Frankfurter
These all-beef hot dogs are a long-standing Katz's tradition, especially popular on Fridays with locals. They're known for being incredibly satisfying and a perfect complement to the rich sandwiches.
● Chef's Pick
Matzo Ball Soup
Owner Jake Dell describes their matzo balls as 'floaters' – light and fluffy yet hearty, made with a traditional recipe including seltzer water for airiness. It's often referred to as 'Jewish penicillin' and is a popular, comforting choice, especially during colder months.
◇ Hidden Gem
Square Potato Knish
Most first-timers focus solely on the sandwiches, but regulars know to grab a square potato knish. This soft, pillowy dough pocket, typically stuffed with potato and onion, is a delicious and often overlooked Eastern European Jewish specialty.
✦ Off the Menu
Pastrami on a Knish
This off-menu item is created by ordering a Pastrami Sandwich and a Square Knish separately, then slicing the knish in half and using it as a bun for the pastrami, often with mustard.
Insider Tip
When you enter, you'll be handed a ticket. Don't lose it, or you'll face a hefty fine! Head directly to the counter on the right for self-service, and make sure to have a few dollars ready to tip your cutter before you order. This small gesture often gets you a generous sample of meat while they prepare your sandwich, enhancing the whole experience.