What A Time To Be Alive....Happy National Hot Pastrami Day

Did you know that January 14 is Happy National Hot Pastrami Day? Well, you do now. Pastrami - meat (usually beef naval cut) is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. The tradition comes from Jews in Eastern Europe, but has been heavily replicated across the world, and has been used as a "style" of seasoning and smoking for other meats and fish.

Corned beef - boiled not smoked, Montreal smoked meat - brisket not naval cut. Go get your own days, this is Hot Pastrami day.

So here's the deal - If you don't go to Katz's at least once, you have failed. Is it expensive, do they have long lines, and is it inconvenient? To all of the above yes, but go anyway. It's not like you're eating this stuff every day. They will be 137 years old this year, they know something about something.

As Anthony Bourdain (of blessed memory) always reminds us, eat the local food - "What do they do there that is unique to that place." For NYC, he also included bialy or bagel with lox and cream cheese, 'utility' pizza and dirty water dogs. He regularly and specifically mentioned Katz's as the example of deli, so if you don't believe me, believe him. Opened in 1888, it is known for pastrami , "When Harry Met Sally", long lines, big sandwiches, pickles, fries, Dr. Brown's soda and "Send a salami to your boy in the army".

So what do you need to know before going? No more waiter service, I think the pandemic killed that. Go early, or leave a lot of time for your visit. Expensive - oh well, deal with it. Pro tip - everyone gets a ticket when they walk in - hold it up a buck or two when ordering to get an extra large "sample" while they cut your freshly smoked meat to order and place it on the bread of you choice. Use the water fountain with glasses, the food is salty. They have hot dogs, knishes....tuna....and other stuff, but really, you have to ask yourself, why are you going there. Splurge, c