12 New York Delis That Prove The Sandwich Is Still An Artform
New York City has long been the sandwich capital of America, where the humble combination of bread and fillings transforms into edible masterpieces.
From century-old institutions to modern interpretations, these delis elevate sandwich-making to an art form that rivals anything hanging in the Met.
Grab your appetite and prepare for a tour of NYC’s most spectacular sandwich sculptors, where pastrami, rye, and mustard come together in perfect harmony.
1. Katz’s Delicatessen, Where Legends Are Stacked High
Your first bite of their pastrami will ruin you for all other sandwiches. Seriously, I’ve witnessed grown adults weep after tasting this thinly-sliced, hand-carved masterpiece.
Katz’s has been operating since 1888, perfecting the art of meat curing while the rest of us were figuring out electricity.
Their system is beautifully chaotic, grab a ticket, don’t lose it (unless you enjoy financial ruin), and prepare to shout your order over a counter that’s seen more New York history than the Empire State Building.
2. 2nd Ave Deli, Soul Food That Heals Everything
This place serves matzoh ball soup that could bring the dead back to life. I’m not being dramatic, their broth has medicinal properties science can’t explain.
2nd Ave Deli relocated from its original East Village home but brought along all the schmaltz (literally and figuratively). The pastrami and corned beef achieve that perfect balance between fatty and lean, while their chopped liver is smooth enough to make pâté chefs question their life choices.
Kosher to the core and unapologetically old-school, this place makes you feel like you’re eating in your grandmother’s kitchen. That is, if your grandmother could cure meat better than anyone in Manhattan.
3. Russ & Daughters Café, Appetizing Store Turned Culinary Icon
Though technically an “appetizing” store rather than a deli, I’ll fight anyone who says their sandwiches don’t belong on this list. The Super Heebster bagel sandwich, whitefish, and baked salmon salad with horseradish dill cream cheese, should be illegal, it’s so good.
Russ & Daughters has been slicing lox thinner than your ex’s promises since 1914. Four generations later, they’ve expanded from their original counter to this sit-down café, where vintage tiles and white-jacketed servers transport you to an era when people dressed up to buy smoked fish.
4. Liebman’s Deli, Bronx Treasure That Time Forgot
Hidden in Riverdale sits a deli so authentic it feels like you’ve stepped through a time portal. Liebman’s opened in 1953 and stubbornly refuses to change, thank goodness.
When you order their hot pastrami, it arrives with no pretense, just perfectly steamed meat on seedless rye with mustard that bites back just enough. The matzo balls float in golden broth like delicious planets in a soup universe.
Families have been coming here for generations, sitting in the same vinyl booths, ordering the same specials, creating a continuity that feels increasingly rare in our disposable culture.
5. Sarge’s Delicatessen, The 24-Hour Meat Marathon
Never underestimate the healing power of pastrami at 3 AM. Sarge’s has been rescuing night owls, third-shifters, and the desperately hungry around the clock since 1964.
Founded by a former cop (hence the name), this Murray Hill institution survived a devastating fire in 2012 and came back stronger. Their Monster Sandwich, with corned beef, pastrami, roast beef, turkey, salami, sliced tomato, lettuce, and russian dressing, requires both hands, a wide mouth, and absolutely no shame.
The décor remains delightfully dated, with celebrity photos covering walls that have witnessed more late-night confessions than a priest.
6. Frankel’s Delicatessen, Brooklyn’s New School Old-School
Who said millennials ruin everything? Frankel’s proves the younger generation can honor tradition while still making it Instagram-worthy.
Opened in 2016 by two brothers with music industry backgrounds, this Greenpoint spot nails the classics without being slavishly nostalgic.
Their pastrami is smoked in-house, their matzo balls are properly fluffy, and their egg sandwich with pastrami, cheddar and mustard on challah bread will make you question why you ever ate avocado toast.
The space is tiny but efficiently designed, mixing subway tiles and vintage signage in a way that feels authentic rather than contrived.
7. David’s Brisket House, True Deli Magic
Nothing captures New York’s beautiful cultural fusion better than a deli that serves some of the city’s best brisket.
The brisket here achieves that mythical melt-in-your-mouth quality without falling apart. Sliced thick and piled high on rye, it’s a testament to the power of food to transcend cultural boundaries.
Located in Bed-Stuy, this no-frills spot lets the meat do the talking. And trust me, that brisket has a lot to say.
8. Mill Basin Deli, Brooklyn’s Oversized Sandwich Paradise
Did someone say triple-decker sandwiches and unexpected fine art? Mill Basin combines these unlikely bedfellows into one of Brooklyn’s most surprising culinary destinations.
Tucked away in deep Brooklyn since 1973, this family-run spot serves sandwiches so tall they should come with climbing equipment. Their Romanian pastrami is a revelation, smoky, peppery, and rich without being greasy.
The walls display rotating exhibitions of serious contemporary art (the owner is a collector), creating the strange experience of contemplating valuable sculptures while mustard drips down your arm.
9. S&P Lunch (Formerly Eisenberg’s), Flatiron’s Time Capsule Counter
Where else can you sit at a lunch counter that hasn’t changed since 1929 and watch your tuna melt being made right in front of you? S&P (formerly Eisenberg’s) is living history with better sandwiches.
The slogan “Raising New York’s Cholesterol Since 1929” tells you everything about their health-be-damned approach to deliciousness. Their egg salad achieves perfect consistency, not too chunky, not too smooth, while their pastrami Reuben will make you forget your cardiologist’s phone number.
Court Street Grocers saved this institution after pandemic closure, preserving the swiveling stools, narrow counter, and grumpy-but-efficient service.
10. Barney Greengrass, The Sturgeon King’s Upper West Side Castle
Nowhere does smoked fish reach such transcendent heights as at this century-old Upper West Side institution. Walking in feels like entering a time warp, with formica tables, gruff servers, and the intoxicating smell of smoked fish that’s converted countless lox skeptics.
Their sturgeon scrambled eggs will ruin regular breakfast forever. Silky, smoky sturgeon folded into perfectly fluffy eggs, served with an onion bialy, creates a flavor combination so perfect it should be studied by scientists.
Celebrity spotting is common here. Jerry Seinfeld, Alec Baldwin, and other NYC royalty regularly brave the weekend lines for fish that’s fit for kings.
11. Shelsky’s of Brooklyn, New-Wave Appetizing That Honors Tradition
Who says you need decades of history to make the best sandwich? Shelsky’s burst onto the scene in 2011 and immediately earned its place in the pantheon of great New York fish slingers.
The “Member of the Tribe” sandwich combines smoked nova, beefsteak tomato, Bermuda onion, and Shelsky’s own honey-mustard dill sauce on pumpernickel. It’s a perfect balance of smoke, salt, sweetness, and bite that makes me want to convert to Judaism just to claim it as my birthright.
Owner Peter Shelsky approaches traditional Jewish appetizing with reverence but not rigidity, creating a spot that feels both authentic and fresh.
12. Pastrami Queen, Royal Treatment For Meat Lovers
Sometimes the best things come in unassuming packages. Pastrami Queen might look like any corner deli, but their hand-cut, perfectly spiced pastrami has earned them a devoted following that includes Anthony Bourdain and numerous NYC chefs.
Originally from Queens (hence the name), they relocated to the Upper East Side and more recently added a Times Square location. Their meat is cut slightly thicker than some competitors, allowing you to fully appreciate the peppery crust and tender interior.
The hot pastrami on rye with nothing but mustard exemplifies the “less is more” philosophy. When your ingredients are this good, why complicate things?
