"Many delis now use machines to slice their deli meats. Not Katz's. Part of the fun of dining here is watching the meat sliced and the sandwich built. This picture shows a steaming pastrami."
Michael Stern
"My very first pastrami sandwich at Katz's and hopefully not my last! This was meltingly tender and rich."
Bill Homan
"Unlike the dogs of Chicagoland, the finest New York dogs are best savored with minimal topping. A smear of brown mustard, maybe a little kraut, might be called for, but neither is necessary. While these two well-done dogs wear a line of mustard, sometimes we like to savor the dogs' flavor with no toppings at all."
Bruce Bilmes and Susan Boyle
"Sections of knoblewurst are always ready on the grill, in various stages of doneness, so you can ask for it cooked the way you like: medium for maximum juiciness, well for maximum crustiness. Note, in the upper right corner, the square knish. Avoid these; go for the round knishes (not visible) which they get from Yonah Schimmel down the street."
Bruce Bilmes and Susan Boyle
"A corned beef sandwich with nothing else on it, just rye bread and meat; does it really need anything else?"
Bill Homan
"Our counterman did a great job on this corned beef sandwich and was happy to pose for a close-up."
Bill Homan
"This is a well-cooked knoblewurst, served between slices of rye. Sauerkraut and deli mustard are good garnishes, but this is also great totally nude; just meat and bread."
Bruce Bilmes and Susan Boyle
"We didn't weigh it, but our guess is that this sandwich holds a half-pound of pastrami. Love those spicy blackened edges!"
Michael Stern
"The sweet Russian dressing, briny sauerkraut, gooey Swiss, and the rich, peppery pastrami made for one of the best pastrami Reuben sandwiches I have ever tasted."
Bill Homan
"Everyone who gets a sandwich is also given a plate of kosher pickles: half-sours and VERY sours. They go great with the meaty sandwiches."
Michael Stern
"Some people believe Katz's hot dogs are the best in the city. Here's a pair, one with stewed onions, the other with sauerkraut. Both, of course, are spread with mustard."
Michael Stern
"Our guy held up his second creation, my pastrami with mustard on rye. What a beauty."
Bill Homan
"Katz's extra-thick french fries are creamy inside and crisp outside."
Michael Stern
"The sandwiches are hand sliced. Behind the pastrami is a very beefy brisket sandwich."
Bruce Bilmes and Susan Boyle
"Here's the line of sandwich makers at work."
Bruce Bilmes and Susan Boyle
"We'd call it an "eating hall": always boisterous"
Michael Stern
"Agreed!"
Bill Homan
"You can always spot Katz's by the neon glow on Houston Street."
Sam Meyer
"Easy to spot if you're walking along East Houston Street."
Bill Homan
"Over 100 years of making people happy."
Bill Homan
"Before you even see these signs, you can smell the aroma of garlicky meat."
Bruce Bilmes and Susan Boyle
