Exploring delis across the U.S. | The Dish Full Episode 

Thank you to the zabar family for all the memories, four generations of my family.

Manny's rules all. Period.

The secret to a advancing a well-made deli sandwich to the next level is to wrap it-even at home. It compresses and melds the sauce and ingredients together. Try it.

Wonderful stories! Luckily after dinner. Now on a bucket list, as a Texan. Thank you for the tour.

I worked in a deli in Delaware. It was wildly popular because we lived in a university town. I still make a mean cheesesteak

David’s on Geary Street in San Francisco. Barley soup, great meatball sandwiches and pastries to die for. ❤

The, history of Zabars is truly amazing. I,would love to purchase the book.

Thank you for sharing this story with the world.

Nothing better than a good sandwich!!! Now I’m hungry!!! 🥪🤤

Terrific report, good job!! 🎉🎉🎉

That mozzarella on the first sandwich needs a little toasting and then it'd be perfect for me!.... well, maybe 1/4 of it!

I worked in a Deli in Philadelphia. Favorite sandwich was Gold Medal Jewish Rye Bread fresh daily. Then trimmed Corned Beef sliced thin and either Cole slaw or brown mustard. I preferred brown mustard on the sandwich with sliced Kosher Dill pickles from our pickle barrel on the side.

I remember a few decades ago, the late Barbara Walters was interviewing the late New Yorker Lauren Bacall, both Jewish, and they went to Zabar’s! Bacall sampled a slice of smoked salmon there … !!!

A great deli doesn’t overload their sandwiches with condiments, mayo, mustard and such. I like to taste the meat, cheese, bread, simpler is better

This story reflects perfectly the one reason I love the movie “Fiddler On the Roof”…. ….TRADITION!!

It cannot be delis from across the US without including the south and the west coast.

Lol, the Dutch bread we call a Tiger bread in the Netherlands 😊

I guess all of us Barbarians west of the Mississippi just eat hard tack and gruel since they only covered delis in two states and claimed it to be a "national" list. Hardly, it was almost exclusively a NY list.

Family history & Recipes , from the former generation to the next , it’s a legacy that needs to survive thru times 🥹🤗❤

I really wish I could’ve tasted one of Katz’s Deli’s Pastrami on Rye in my lifetime!

Isn’t canters were Slash met the rest of Guns N’ Roses?😂😂😂

Had my first rye bread sandwich at Katz and loved good bread ever since but frankly, I have had better sandwiches out in Long Island delis..

Hershel's in Reading Terminal Philly = best deli in the USA.

Katz's Delicatessen, also known as Katz's of New York City, is a kosher-style delicatessen at 205 East Houston Street, on the southwest corner of Houston and Ludlow Streets on the Lower East Side of Manhattan in New York City Since its founding, it has been popular among locals and tourists alike for its pastrami on rye, which is considered among New York's best. Each week, Katz's serves 15,000 lb (6,800 kg) of pastrami, 8,000 lb (3,600 kg) of corned beef, 2,000 lb (910 kg) of salami and 4,000 hot dogs. In 2016, Zagat gave Katz's a food rating of 4.5 out of 5, and ranked it as the number one deli in New York City. History According to Katz's chronology, brothers Morris and Hyman Iceland established what is now known as Katz's Delicatessen on Ludlow Street in New York's Lower East Side. Upon the arrival of Willy Katz in 1903, the establishment's name was changed from Iceland Brothers to Iceland & Katz. Willy's cousin Benny joined him in 1910, buying out the Iceland brothers to form Katz's delicatessen. Their landlord Harry Tarowsky bought into the partnership in April 1917. However, according to food writer Robert F. Moss, records at Ellis Island indicate that Morris and Hyman Iceland immigrated to the United States in 1902. Moss states that the "Iceland Hyman delicatessen" had only opened by 1911. The construction of the New York City Subway's Houston Street Line in the 1930s required the deli to move to the present side of the street, although the entrance remained on Ludlow Street. The vacant lot on Houston Street was home to barrels of meat and pickles until the storefront facade was added in the period 1946-1949. In the early part of the twentieth century, the Lower East Side was home to millions of newly immigrated families. This, along with the lack of public and private transportation, forged a solid community such that Katz's became a focal point for congregating. On Fridays, the neighborhood turned out for franks and beans, a long time Katz tradition. During the peak of the Yiddish theater, the restaurant was frequented by actors, singers and comedians from the many theaters on Second Avenue as well as the National Theater on Houston Street. During World War II, the sons of the owners - Lenny Katz and Izzy Tarowsky - were both serving their country in the armed forces, and the family tradition of sending food to their sons became established as the company slogan "Send A Salami To Your Boy In The Army".[6] The slogan was coined by Izzy's mother Rose Tarowsky, whose son served in the South Pacific as a bomber pilot. The next change in ownership took place with the death of Willy Katz, when his son Lenny took over. In 1980, both Benny Katz and Harry Tarowsky died, leaving the store to Benny's son-in-law Artie Makstein and Harry's son Izzy. In 1988, on the 100th anniversary of its establishment, with no offspring of their own to leave the business to, Lenny, Izzy and Arthur sold Katz's to long-time restaurateur Martin Dell, his son Alan - who was a chef and a manager at a neighboring deli - and Martin's son-in-law Fred Austin. Alan's son Jake joined the business in late 2009 and as of 2020 is in charge of major operations. The restaurant celebrated its 125th anniversary in 2013 marked by the restaurant opening a pop-up art gallery next door. The gallery featured original art by local New York City artists with Baron Von Fancy and Ricky Powell among the first displayed and others rotated on a monthly basis. In 2017, Katz's opened its first auxiliary location, in the City Point development's DeKalb Market Hall in Downtown Brooklyn, and also instituted mail-order sales. In September 2021, it was announced that Katz's Delicatessen would partner with Hendrick's Gin to make gin-inspired pickles. Master Distiller Lesley Gracie collaborated with Katz's owner Jake Dell to create a brine that featured gin standard juniper and cubeb berries, with an additional emphasis on coriander, a botanical shared by both Katz's pickles and Hendrick's Gin. Source Wikipedia

Yummy 🥰🤤😋🥰🤤😋!

Make sure to get a drink

Mudgies. Corktown - Detroit, MI.

Bulgogi with mozz sounds scary to me 🫠

Aye!

Someone was PAID to to go around the country and eat at all of the different delis. 😠

Why are we watching a rock band? This was a video about sandwiches!

As a NYC native -- Katz's is very expensive and awful. There are far better deli's -- this one is a miss.

“Across the U.S.” NY. Chicago. NY. Meh.

What's a deli ??

🇺🇲🇿🇲🇰🇳🇯🇲🇹🇰🇻🇪🇦🇩☕

why do americans associate deli with the term "institution"?

🤑💵💸💸🤑💵💸💰🤮💰🤮💰🤮💰🤮💸💵🤑💵💸💰🤮 0:25

I'm sure the sandwiches are super good, but I wouldn't go as far as calling yourself a "chef". It's still just sandwiches.

Katz is very much overrated as a native New Yorker

OVERATED

that is a absoultely disgusting sandwhich ranch sauce does not goes along with korean barbeuce or kimchi i cant even bare watching it.

the amount of exposure that Katz gets for free is crazy especially because their food is overpriced, the place is overrated and not worth it.

I hope his food is good, because his band is garbage.