The Wall Street Journal – January 9, 2016
Pastrami is considered the fillet of the deli world. I (Deborah Dunn) had my pastrami conversion late in life… finding my way to the original 2nd Avenue deli in the East Village. After my first pastrami sandwich there – two thin slices of caraway-studded rye bread stuffed with silky red ribbons of fragrant cured beef – I never looked back.
What pleasures the belly,
DELI.
DELI.