Miami Restaurant Guide

A searchable directory of recommended local restaurants

Josh's Deli Top 100

There are New York delicatessens that don’t go as hard as Josh’s Deli. It’s amazing to see thick cuts of house-cured pastrami gleaming with moisture and capped with ribbons of fat. The Angus brisket is cured for ten days, smoked, and then steamed; it evokes a smoky flavor (with a hint of sweetness) that puts it on a peppery par with great barbecue. The corned beef is that same Angus brisket, cured, braised, and sliced thick and juicy — miles apart from the pallid strips of meat that pass for an original cut nowadays. All sandwiches come on thin-sliced, seed-flecked rye spread with dazzling yellow mustard — make, like everything else, on the premises. All meats and fish are cured and/or smoked in-house. Owner Josh Marcus makes the sour pickles too, alongside wild creations such as the “Jewban,” an unholy Jewish-Cuban alliance made with pastrami, Swiss cheese, pickles, and pork.
Photo courtesy of Josh's Deli
  • Price: $$
  • Hours: Thursday-Sunday 9 a.m.-3 p.m.
  • Outdoor seating: Sidewalk tables
  • Parking: Metered
  • Extra Services: Catering
  • Takeout
  • Delivery