When it comes to iconic New York sandwiches, pastrami is king. But why has this unique technique of smoking and brining meats and seafood been able to last generations where others have failed? Zagat editor Billy Lyons consulted with Fleishers Craft Butchery before visiting two pastrami sandwich specialists, Katz’s Deli and Harry & Ida’s, to find out why pastrami refuses to be passé.
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