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2016-01-09 11:45:00
NYのパストラミサンドの名店4選～WSJ日本語版

NYのパストラミサンドの名店4選

　牛肉を薫製にして香辛料で味付けしたユダヤの伝統料理「パストラミ」。ジューシーでおいしいパストラミサンドイッチを食べられるニューヨークの店を写真で紹介する。

2016 年 1 月 7 日 15:48 JST

http://jp.wsj.com/news/articles/SB12561825795443623923804581464952980512240?mod=djem_Japandaily_t

 

At the 2nd Ave. Deli, they serve a mean pastrami sandwich, with thin, buttery folds of dark-red meat (it’s smoked and cured by A to Z Kosher Meat Products, and made from the well-marbled navel end).
A legendary kosher eatery for 50 years, 2nd Ave. Deli closed in 2006, a decade after the death of its beloved owner, Abe Lebewohl. His two young nephews reopened the business a year or so later on East 33rd St. There are now two branches, nearly exact replicas of each other.
Plenty of the old soul remains, including a few menu items that might be classified as shtetl-inspired cuisine, such as ptcha, or jellied calves feet.
Run by the affable Jay Parker for the last 30 years and by his father for 40 years before that, Ben’s Best has all the trappings of a traditional kosher delicatessen, including the fluorescent lighting and ceramic bowls of sour pickles on the tables.
Mr. Parker is also a traditionalist when it comes to his pastrami, using a decades-old formula. ‘When all the stars align,’ said Mr. Parker, ‘the pastrami becomes so soft that it’s like cotton candy.’
One of the last relics of Jewish immigrant culture on the Lower East Side, the 128-year-old Katz’s Delicatessen now shares the neighborhood with fashionable hotels and pricey boutiques but is still a major tourist magnet in its own right. Katz's is one of the few delis in town that still hand-cuts the pastrami (the cutters themselves, many from the neighborhood, are part of the charm).
Locals and out-of-towners alike shuffle through the cafeteria-like lines in the massive wood-paneled dining room, plastered with celebrity photos and thank-you letters and old signs (one for the deli’s World War II promotional campaign, ‘Send a Salami to Your Boy in the Army,’ dangles from the ceiling).
Dickson’s Farmstand Meats is a sliver of a gourmet butcher shop in the middle of Chelsea Market and has just a few stools at the counter.
The organic beef (cut from the navel end and sourced from pasture-raised New York state cows) is cured, smoked and extremely well seasoned in-house (the Dickson crew rolls the spice rub into the meat, as well as on the crust).
A tiny, bare-bones Upper East Side kosher deli, with a handful of metal tables and bustling takeout counter, Pastrami Queen has a devoted following who come for pastrami made on site following, according to manager Jack Turner, an ‘age-old recipe.’
The sandwich at Pastrami Queen

そのほかのスライドショー

  • image
    エルニーニョが米にもたらした高波や大雪
  • image
    シャルリー・エブド事件から1年後の警察襲撃
At the 2nd Ave. Deli, they serve a mean pastrami sandwich, with thin, buttery folds of dark-red meat (it’s smoked and cured by A to Z Kosher Meat Products, and made from the well-marbled navel end).
A legendary kosher eatery for 50 years, 2nd Ave. Deli closed in 2006, a decade after the death of its beloved owner, Abe Lebewohl. His two young nephews reopened the business a year or so later on East 33rd St. There are now two branches, nearly exact replicas of each other.STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL
Plenty of the old soul remains, including a few menu items that might be classified as shtetl-inspired cuisine, such as ptcha, or jellied calves feet. STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL
Run by the affable Jay Parker for the last 30 years and by his father for 40 years before that, Ben’s Best has all the trappings of a traditional kosher delicatessen, including the fluorescent lighting and ceramic bowls of sour pickles on the tables. STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL
Mr. Parker is also a traditionalist when it comes to his pastrami, using a decades-old formula. ‘When all the stars align,’ said Mr. Parker, ‘the pastrami becomes so soft that it’s like cotton candy.’ STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL
One of the last relics of Jewish immigrant culture on the Lower East Side, the 128-year-old Katz’s Delicatessen now shares the neighborhood with fashionable hotels and pricey boutiques but is still a major tourist magnet in its own right. Katz's is one of the few delis in town that still hand-cuts the pastrami (the cutters themselves, many from the neighborhood, are part of the charm). STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL
Locals and out-of-towners alike shuffle through the cafeteria-like lines in the massive wood-paneled dining room, plastered with celebrity photos and thank-you letters and old signs (one for the deli’s World War II promotional campaign, ‘Send a Salami to Your Boy in the Army,’ dangles from the ceiling). STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL
Dickson’s Farmstand Meats is a sliver of a gourmet butcher shop in the middle of Chelsea Market and has just a few stools at the counter.STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL
The organic beef (cut from the navel end and sourced from pasture-raised New York state cows) is cured, smoked and extremely well seasoned in-house (the Dickson crew rolls the spice rub into the meat, as well as on the crust). STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL