Miami Restaurant Guide

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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
Details
  • Price: $$
  • Hours: Thursday-Sunday 9 a.m.-3 p.m.
  • Outdoor seating: Sidewalk tables
  • Parking: Metered
  • Extra Services: Catering
  • Takeout
  • Delivery