+1
If is was recent, sadly, it was not Carnegie’s, of blessed memory.
They don’t?
Actually, I think it is a cut called “navel brisket.” The belly cut (navel) is very fatty, and adjacent to the brisket. The “navel brisket” is the whole thing, and pastrami has the meat of the brisket, and the fat of the navel cut. One of my uncles was friends with a sheckter.
I don’t know where it is either, but if you ask the hotel concierge for directions to Schwartz’s, they’ll know,
FTR, their address is 3895 Boulevard St. Laurent, and the place is so popular, cab drivers will have no problem finding it and getting you there.
I went to the Carnegie Deli once about twenty years ago and ordered the tongue sandwich, mostly out of curiosity. I didn’t care for it. I took the enormous mass of leftovers back to my hotel room and it wasn’t any better the next morning. I haven’t had occasion to visit NYC since. I live in Korea now, and deli food is mighty hard to come by.
Only place I ever enjoyed pickles. They made their own, and they weren’t sour, rubbery things that you could barely guess were ever cucumbers. They were indescribably good. Ruined me for any other pickle. I could eat the little, sweet ones one after the other.
When I was a kid, I got half a Rubens light on the sauerkraut, and made them laugh. After I became a vegetarian, I didn’t go back for a while, but I finally did for the damn pickles, and they weren’t annoyed at all. Made me an amazing veggie and cheese sandwich on light rye with slices of potato. OMG.
I was crushed when I read they were closing, and I didn’t even live in NYC at the time.
I’d give Arthur’s a shot, classic Jewish food but not a classic deli.
As I said in that sentence, “decades ago.”
Thanks for clearing things up.
The pastrami sandwich, according to Katz’s website, is $28.95.
When I made the OP, suggested similar threads popped up. One I clicked on, from 2010 or so, contained the comment “I can’t imagine paying $12 for a sandwich!”
mmm
Just because I had a great experience there … does anybody remember Kaplan’s at the Delmonico in NYC?
It was a Saturday morning, and we (a group of college students from Toronto) wanted to visit the Metropolitan Museum of Art. But it was 9 o’clock and the Museum was closed, and wouldn’t open until 10 am. What to do? Maybe breakfast, but nothing in the neighbourhood is open.
“Hello! You folks looking for some breakfast?”
There was a man, leaning out of a storefront, pointing at us. “Yeah, you. C’mon in. I’ve got the coffee on.”
“Ummm … your sign says you’re not open yet.”
“Naw, we open when I say so. You look hungry, so I’m open. Welcome!”
That was Mr. Kaplan, of Kaplan’s at the Delmonico.
Oh gosh. A breakfast I hope to have once again. Bagel, cream cheese, and Nova Scotia salmon. Coffee, orange juice, and more coffee. Mr. Kaplan made us most welcome, and gave me a great memory of my first time to New York City.
And in regards to the navel cut, to be clear, Katz’s does use navel, according to their own website:
It is located next to your standard packer cut brisket (which is composed of the flat [lean end] and point/deckle [fattier end]). Sometimes it’s called navel end brisket. Your standard brisket comes from under the cow, towards its head, under the chuck. Navel is a mid-belly cut, under the ribs, and comes from the plate primal. If you keep going back, you get the flank primal. So from front to back on the bottom of the cow: brisket, plate (whence the navel), flank.
See here on beef plate, which contains the navel.
Only if you say Army like the Kennedy accent, “ahhmy.”
Or if you say it like Jerry Lewis:
