You know lunch means business when somebody hands you a ticket before you even see the sandwich.
Hold onto it.
Then head toward the counter, where pastrami is being carved by hand, and the person slicing it may ask a question you should probably be ready for: juicy or lean?
Welcome to a very New York kind of decision.
This deli has been around since 1888, and the room still carries that history without feeling like a museum. Old photographs watch from the walls while the counter keeps moving at full speed.
Then your pastrami arrives.
Rye bread. Mustard. A generous stack of meat.
Simple enough, until you taste why people have been talking about it for generations.
There are plenty of other deli classics waiting, but I would not overthink the first order.
Some New York traditions deserve to introduce themselves properly.
This Place Has Been A New York City Institution Since 1888
Few restaurants in America can trace their beginnings to 1888. Katz’s Delicatessen can, although the business started under a different name.
The Iceland brothers opened a small deli on Ludlow Street that year. Willy Katz joined in 1903, bringing the name Iceland & Katz. In 1910, his cousin Benny joined the business, bought out the Iceland brothers, and established Katz’s Delicatessen.
Harry Tarowsky became a partner in 1917, adding another name to the restaurant’s history.
Inside, photographs of entertainers and other notable figures cover sections of the walls. The counter-service arrangement remains an important part of ordering, with customers approaching cutters to choose their sandwiches.
Here’s a handy tip for your first visit. When entering, take the paper ticket provided and keep it somewhere secure.
The ticket is used to record purchases at the counters and is needed when paying before leaving. It is much easier to tuck it into a safe pocket than to search for it after finishing lunch.
Regular restaurant hours run from 8 a.m. to 11 p.m. Monday through Thursday. On weekends, Katz’s remains open continuously from Friday at 8 a.m. until Sunday at 11 p.m., giving you considerable flexibility when planning a meal.
Towering Pastrami Sandwiches Made This Historic Deli Famous
How do you even pick up a sandwich this tall? At Katz’s, the pastrami on rye brings together thick portions of hand-carved beef and comparatively thin slices of bread.
The pastrami has a seasoned exterior and a rich, peppery flavor. Mustard is a traditional addition, bringing sharpness alongside the meat and bread. You can also order the sandwich without it.
The meat comes in different carving styles. Ask for a juicier cut if you prefer more fat, or choose a leaner portion if that better suits your appetite.
Pickles provide a briny contrast to the seasoned beef. Their crisp texture offers a change from the softer meat and bread, especially when moving between bites.
Portions are substantial, and sharing is an option if you’re also interested in soup or another side.
Prefer a smaller meal? Katz’s offers half-sandwich combinations with soup or salad, including matzo ball soup and chicken noodle soup. Pastrami carries an additional charge in these combinations.
Start with a full pastrami sandwich, or choose a half sandwich with soup if you’d like to try more than one dish.
Traditional Slow-Curing Gives Katz’s Pastrami Its Signature Flavor
Preparing Katz’s pastrami takes considerably longer than assembling the finished sandwich. The beef passes through several stages before reaching the carving counter.
First comes curing. The meat spends weeks in brine, allowing salt and seasoning to penetrate the beef. A spice rub follows, creating the seasoned exterior associated with traditional pastrami.
The beef is then smoked, giving it another layer of flavor. After smoking, it goes through a lengthy boiling stage before finishing with steam. The final heating helps prepare the meat for hand-carving and serving.
The entire preparation process can take up to 30 days, including approximately three weeks of curing and several days of smoking.
Look closely at a hand-carved slice: the darker spice-coated edges surround the pink interior of the pastrami.
Choosing between pastrami and corned beef? Pastrami is seasoned and smoked, while corned beef has a different cured-meat preparation.
Start with pastrami when you want the smoky, peppery character. Corned beef offers a different take on the deli’s cured-meat tradition.
Hand-Carved Meat And Rye Bread Define The Classic New York Sandwich
Watch the counter and you’ll see one of Katz’s longstanding practices. The cutters carve pastrami by hand, using knives to portion the meat for individual sandwiches.
You can specify how you prefer your meat, including a juicier or leaner cut. That small decision comes before the slices are stacked onto the bread.
Deli rye is the standard choice for the classic sandwich, although other bread options are available. The rye provides a straightforward base for the richly seasoned beef.
Mustard is another choice to make at the counter. It adds a sharp contrast without introducing the extra ingredients found in a Reuben.
While waiting, watch how the cutter trims and slices the meat. The process happens at the counter rather than out of sight in the kitchen.
A small sample may be offered during preparation, but it isn’t something to count on with every order.
For a straightforward first visit, order pastrami on rye with mustard and tell the cutter whether you prefer juicy or lean meat.
Want more variety? Consider one of the combination sandwiches, which brings different deli meats together in a single order.
The Lower East Side Location Preserves Generations Of Deli History
Neighborhoods change quickly in New York, but Katz’s has maintained a connection to Manhattan’s Lower East Side for well over a century.
The business began on Ludlow Street before moving across the street during construction of the subway system. Its present Houston Street storefront took shape between 1946 and 1949.
During the late nineteenth and early twentieth centuries, the Lower East Side was home to large immigrant communities, including Jewish families from Eastern Europe. Delicatessens became part of the neighborhood’s food and social life.
Katz’s history also includes connections to the area’s former Yiddish theater district. Performers from nearby theaters visited the restaurant, and photographs of entertainers remain part of its interior.
Another historical detail appears in the restaurant’s wartime slogan, Send a Salami to Your Boy in the Army. It grew from the owners’ tradition of sending food to family members serving during World War II.
After your meal, take a walk along Houston Street and Ludlow Street to explore the surrounding neighborhood.
The restaurant is located at 205 East Houston Street, New York, NY 10002, at the corner of Ludlow Street.
For subway access, the F train serves Second Avenue, while the Delancey Street-Essex Street station provides additional connections nearby.
A Famous Movie Scene Turned Katz’s Into A Pop Culture Landmark
Movie fans, this one’s for you. In 1989, Katz’s appeared in the romantic comedy “When Harry Met Sally,” starring Billy Crystal and Meg Ryan.
One of the film’s recognizable scenes takes place at a table inside the deli. The sequence features a conversation between Harry and Sally before another diner delivers the scene’s famous closing remark.
The table associated with the filming is marked by a hanging sign, making it possible to identify during a visit.
Take a look around the dining room after ordering. Beyond the movie connection, photographs of performers and other notable figures reflect the restaurant’s long association with New York entertainment.
The film’s connection continued decades after its release. Billy Crystal and Meg Ryan returned to Katz’s for a commercial that revisited the restaurant scene in 2025.
Getting the exact movie table isn’t guaranteed, particularly when seating is limited. Treat it as an interesting stop within the dining room rather than the central requirement of the visit.
A photograph of the marked table makes a simple addition to your New York food itinerary, even when lunch takes place elsewhere in the room.
Classic Jewish Deli Favorites Go Far Beyond The Famous Pastrami Sandwich
Pastrami may be the main attraction, but the rest of the menu deserves attention too. Katz’s serves a range of traditional Jewish deli dishes, from cured meats to soups and potato specialties.
Corned beef is another sandwich option, prepared using a lengthy curing process. Brisket offers a different approach, with slow-roasted beef served in gravy.
The Reuben brings several ingredients together. Its standard version combines corned beef, Swiss cheese, sauerkraut, and Russian dressing. Pastrami can replace the corned beef for an additional charge.
Craving something warm? Matzo ball soup offers broth and a substantial dumpling. Chicken noodle soup and split pea soup provide other choices.
Potato latkes, knishes, steak fries, and potato salad give you several ways to add a side. A square potato knish makes a practical choice when you want something more substantial than fries.
The menu also includes hot dogs, salami, chopped liver, and cold sandwiches. For dessert, consider cheesecake or one of the available cakes and cookies.
To drink, Dr. Brown’s sodas offer traditional deli-style soft drink choices.
If you’re sharing a meal, consider pairing one full sandwich with soup or a side rather than ordering several large mains.
Or choose a half sandwich with matzo ball soup and save dessert for the end. With pastrami, corned beef, brisket, and plenty of other dishes available, the hardest part may simply be deciding what to order first.