Reply to "It's All Pag's Fault - Mike's Pastrami"

bigdjerseyMember

I don't get the excitement about Katz's. It is touristy, highly overpriced, loud and the people aren't nice.Secondly, the hand cut technique is contoversial. I prefer the thin-cut (2'nd Ave.Deli) or Chicago style. The thick cut doesn't allow the brisket to melt in your mouth and is too chewy. Thin cut is much more tender.

But that's me. They are one of a few deli's left that do their own brining and corning. That is essential. I grew up in Chicago and I know like here. the deli is a dying breed.Does anyone know if Kaufmann's in Skokie still corns/brines their brisket?

I finally made it to Slyman's Deli recently in Cleveland. It was very good but not outstanding. Worth a stop if you are ever in Cleveland. Not a destination stop.

3/31/1210:14 AM

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