I'm gonna fill you in on a sandwich hack that will change your life (and the way you eat pastrami).
And it's the drunk food of your dreams.
People crowd into Josh’s Deli for offerings like the the Jewban, an unholy Jewish-Cuban alliance with pastrami, Swiss cheese, pickles, and pork.
“Jewish food is my childhood,” says Mark Ogus of Monty’s Deli in East London. “It means food that carries a historical weight. Every time we make challah or salt beef and it’s made by hand, it’s a continuation of history.”
Since I moved to Brooklyn roughly two years ago, dining in New York's old-world-style delis and dairy restaurants has allowed me to rediscover my own Jewish identity, despite years of apathy and neglect.