If you've never had a chance to try the world-famous pastrami at Katz's Deli, there's good news: The New York City-based establishment is taking its meat to Miami.
This summer, the iconic Jewish deli will share one of its top-selling deli items with the nation through its new series, Pass the Pastrami. Beginning in July, select chefs will pass the pastrami as the famous meat from Katz's Deli makes its way to each of their restaurants, where they'll offer it in a signature dish.
"We sell 15,000 pounds of pastrami every week," Katz's Deli owner Jake Dell says. "It's one of our most popular meats, and I've always enjoyed watching others put their own spin on classics."
The new collaboration event could be a way for Dell, who's exploring new markets for expanding the brand, to test the waters in Miami.
In June, Katz's Deli opened its first outpost — in Brooklyn inside the Dekalb Market — and introduced worldwide shipping, allowing fans across the globe to order the deli's most iconic menu items, including knishes, latkes, corned beef, and matzoh ball soup. At the time, Dell told the Wall Street Journal of plans to possibly expand the brand to areas such as Philadelphia, Boston, and Washington, D.C.
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For now, Katz's pastrami is all you'll be able to find in cities outside New York. First, chef Jamie Bissonnette from the Little Donkey in Boston will use the world-famous pastrami in sopes, offered on his weekend brunch menu July 8 and 9.
Next, the meat will travel to Miami's Michael Schwartz, who will prepare a special pie at Harry's Pizzeria in Coconut Grove (2996 McFarlane Rd.). Pastrami lovers can stop by Harry's Pizzeria July 10 through 16 for Schwartz's take on a pastrami sandwich-inspired pizza. Staying true to the classic, the pie will top a rye crust with sauerkraut, Gruyère cheese, and a mustard-based sauce.
Last, chef Marc Vetri of Amis Trattoria in Philadelphia will offer tonarelli with pastrami, egg, olive oil, pecorino, and black pepper. The tour will continue throughout the summer at other to-be-announced locales.
"It's a fun way for people in different cities to get a taste of what we do here at Katz’s," Dell says.