Watch professional carnivore and Eater editor Nick Solares look back at three decades of pastrami at Katz's Delicatessen in New York City's Lower East Side. The neighborhood has changed significantly since Solares first moved to Rivington Street back in the 1980’s. But aside from the inevitable price hike, not much has changed at Katz’s in the intervening decades.
Solares explains the structure of a good pastrami, and how the texture and taste of the meat are unique to Katz's and how the cooking process and spice rub add to the beef's greatness. Watch Solares reminisce about his first visit — when he ordered a hot dog because he couldn't afford the pastrami at the time — and how the next time he saved up $4.75 for lunch (which was the price of the sandwich back then), he savored a meal that changed his life.