This Connecticut Deli Is A Must-Stop For Pastrami And Massive Overstuffed Sandwiches

Nobody orders an overstuffed deli sandwich because they want lunch to behave politely. The whole point is seeing just how much can fit between the bread before physics gets involved.

Pastrami makes the situation even better.

One old-school Connecticut deli builds the sort of hefty sandwiches that can make an ordinary lunch feel like a challenge worth accepting.

There is no delicate plating trying to distract you from what matters. The sandwich arrives looking substantial, and figuring out the most practical way to take the first bite becomes part of the experience.

Sharing might cross your mind. Then again, good pastrami has a way of making generosity slightly more difficult.

A proper deli sandwich should feel abundant without needing an elaborate explanation, and this place clearly understands that philosophy. When the stack in front of you looks almost unreasonable, you know lunch is about to become considerably more interesting.

1. New York Deli Traditions Drive The Experience

Pickles hit the table first. Coleslaw follows. Before you have settled on a sandwich, Katz’s Deli Restaurant has already set the tone for a classic deli meal with generous portions and plenty of old-school character.

One detail can surprise first-time visitors. Despite sharing a name with the legendary Katz’s Delicatessen in Manhattan, the Woodbridge restaurant is a separate business with its own history and following.

It has been serving customers since 1998, building its reputation around the kind of substantial deli food that can turn lunch into leftovers.

The atmosphere fits the menu. Booth seating and traditional deli touches give the dining room a casual throwback feel, while the counter adds another layer of temptation.

Bagels, muffins, pastries, and other items offer plenty to inspect before heading to a table or picking up an order to take home.

Then comes the difficult part: choosing what to eat. The menu stretches well beyond its famous overstuffed sandwiches, covering breakfast, soups, salads, burgers, deli classics, and comforting hot meals.

Experienced servers can help narrow things down when the number of choices starts feeling ambitious.

Nothing about the experience needs to be fancy. Come hungry, settle into a booth, and prepare for the possibility that half your sandwich may be going home with you.

2. The Woodbridge Location Has An Easy Roadside Feel

Road-trip hunger can hit fast. Luckily, this stop comes with seriously big sandwiches.

Katz’s Deli Restaurant sits close to Route 15, making it convenient when a drive between New York and other parts of New England needs a lunch break.

The nearby Wilbur Cross Parkway connects with the Merritt Parkway, so travelers can reach the deli without turning the meal into a major detour. Locals have just as much reason to stop, especially when a deli sandwich, bagels, or something sweet sounds better than cooking at home.

The restaurant is open seven days a week, which leaves plenty of flexibility for planning a visit. Lunch and dinner periods can bring a livelier dining room as regulars, travelers, and takeout customers arrive.

Eating inside is only one option. Takeout makes those famously generous portions easy to bring home, while delivery is available for days when even a quick drive feels unnecessary.

Katz’s Deli Restaurant operates at 1658 Litchfield Turnpike in Woodbridge, close to the Wilbur Cross Parkway.

Holiday schedules can differ from regular hours, so checking the current schedule before making a special trip is worthwhile. If the dining room looks busy, do not let that ruin the plan.

With dine-in, takeout, and delivery available, there is more than one way to get your deli fix.

3. Pastrami Is One Of The Counter’s Big Attractions

Smoky, peppery, and tender enough to pull apart with a fork. That is the pastrami that brings people back to Katz’s again and again.

Among everything on the menu, pastrami is one of the items that receives plenty of attention from diners.

The deli makes its pastrami from a navel cut of beef, seasoned with house spices and slowly smoked. It is cooked in-house, which helps explain the fresh, rich flavor.

When it is sliced and piled onto rye bread, the result is a sandwich that feels both simple and special.

Not sure how to order it? Start with the classic on rye with a smear of the mustard waiting on the table.

Many diners say that combination is hard to beat. If you want something a little fancier, the Pastrami Special brings grilled pastrami, melted Swiss cheese, grilled onions, and tomato on rye toast.

The Pastrami Rachel is another crowd pleaser, and some guests even enjoy pastrami served over rice with cheese and mustard. Prices for a big pastrami sandwich are higher than an average lunch, but the amount of meat makes it easy to share or save half for later.

Ask for extra napkins, because this one gets gloriously messy.

4. Overstuffed Sandwiches Arrive Ready For Serious Appetites

Open wide. Seriously, you are going to need to.

The sandwiches here are built tall, and first-time visitors often stop and stare when their plate arrives.

Size is part of the fun. Several club sandwiches are made with three slices of rye bread, creating a triple-decker that can barely stay together.

The Sky High option lets you combine two different meats, like pastrami with roast beef or corned beef with turkey, for an even bigger bite.

For especially big appetites, the menu offers Steve’s Sky Highs, which combine two meats of your choice with coleslaw and Russian dressing on rye bread. One guest who shared photos of it made sure to show just how thick that stack really is.

Regulars also swear by the Hamden, a house sandwich some fans order every single visit. Other choices include roast turkey melts, wraps, and a roasted veggie Rachel for anyone skipping meat.

Here is a handy tip. Split a sandwich with a friend and order an extra side, or plan on bringing leftovers home.

Rye bread buttered and toasted on the flat grill stays crispy surprisingly well, so tomorrow’s lunch will still taste great. Either way, come hungry and pace yourself, because the free pickles and slaw arrive first.

5. Corned Beef Gives Pastrami Some Stiff Competition

Every deli has a friendly rivalry, and at Katz’s it is pastrami versus corned beef. Pastrami may get more attention, but corned beef has a huge fan club of its own.

Corned beef is another deli staple that receives plenty of attention from diners.

The corned beef starts as beef brisket. It is slowly simmered with house pickling spices until it turns soft and juicy.

The flavor is a bit milder than pastrami, with a salty, savory taste that pairs well with tangy toppings.

That is why it shines in a Reuben. The classic version layers corned beef with Swiss cheese, Russian dressing, and sauerkraut on grilled rye.

The Rachel swaps sauerkraut for coleslaw, giving each bite a cool crunch. Guests often praise the crispy crust on the rye bread.

Want an insider move? Some staff members suggest asking for first cut corned beef, which is leaner.

It is a small request that can change your whole sandwich experience. Can’t decide between the two meats? You don’t have to.

Order a combo sandwich or bring a buddy and trade halves. The corned beef dinner is another option if you would like your meat served as a platter.

6. Classic Deli Sides Round Out The Meal

Don’t sleep on the pickles. That advice comes up again and again from happy guests, and it is good advice.

Soon after you sit down, the staff brings a couple kinds of pickles, including crisp half-sours, plus a bowl of fresh coleslaw. Some tables even get a refill when the first round disappears.

The coleslaw has plenty of fans who call it one of the best they have tasted. It is cool and creamy, a nice partner for rich smoked meat.

Soup lovers should try the chicken matzo ball soup. It is one of the deli’s most popular dishes, with a fluffy matzo ball floating in warm broth.

Cabbage soup is another traditional choice. On a chilly Connecticut day, either one makes a comforting starter.

Potato pancakes, also called latkes, come out golden and crispy. Knishes, a baked dough stuffed with filling, are another old-world treat worth trying.

For something more familiar, sweet potato fries, regular fries, and onion rings all get high marks. Potato salad is a classic match for a Reuben.

Mix and match a few sides with your table and turn the meal into a tasting party.

7. The Menu Stretches Well Beyond Sandwiches

One guest summed it up perfectly by calling the menu intense. There are so many choices that picking just one can feel like homework.

The good news is that there is truly something for everyone.

Breakfast is served all day. Eggs and omelets are ready whenever you want them, so a morning craving at 5 PM is no problem.

Blintzes topped with strawberries make a sweet and satisfying pick.

Seafood fans can explore smoked fish, including Nova Scotia salmon on a bagel and creamy whitefish salad. Chopped liver and tongue are available for anyone who enjoys the most traditional deli flavors.

Brisket specials and hot platters bring hearty dinner options too.

Kids have options such as burgers, hot dogs, grilled cheese, and chicken tenders, while the main menu includes tossed, scoop, and chef salads with a variety of available toppings. Wraps offer a lighter way to enjoy deli fillings.

Save room for dessert, or at least take some home. Rugelach, a small rolled pastry, is a favorite, along with cookies and other bakery treats at the front counter.

Many visitors leave carrying bagels or a loaf of marble rye for later.

8. Big Portions Keep The Old-School Spirit Alive

Old-school delis were built on a simple promise: you get a lot of good food for your money. Katz’s still keeps that promise alive.

Generous portions are one of the things guests praise most often.

It shows up everywhere on the table. Sandwiches arrive thick with meat, salads come loaded with toppings, and platters often turn into two meals.

Many diners happily take half their order home, and packaging for takeout and delivery holds up well.

Longtime fans say the quality stays steady from visit to visit. That consistency is a big reason people return for years, and why some families make the deli a regular stop whenever they are in the state.

Here are a few tips to get the most out of your visit:

Share starters with a group so everyone gets a taste. Try one classic item, like pastrami or corned beef, before branching out.

Leave a little room for rugelach or grab something from the bakery counter for the drive home.

In the end, the big portions are about more than size. They reflect a tradition of feeding people well and making them feel welcome.

That generous spirit is what turns a quick sandwich stop into a memory worth repeating.