You see the line before you see the neon. It snakes down East Houston Street, a jittery mix of exhausted tourists clutching guidebooks and locals who just really need a fix of cured meat. Most people think they know the drill. They’ve seen the movie—the one with Meg Ryan’s famous fake orgasm—and they think they’re just here for a sandwich. But if you walk into Katz’s expecting a standard deli experience, you’re going to be overwhelmed, overcharged, and likely very confused by a small piece of red cardboard.
The Katz Delicatessen NYC menu is a beast. It isn't just a list of food; it's a historical document that hasn’t changed much since 1888. Honestly, the biggest mistake people make is looking at the $28.95 price tag for a pastrami sandwich and walking away. That’s a rookie move. You aren’t buying a snack. You’re buying a pound of hand-carved history that could easily feed two grown adults and still leave leftovers for a very happy dog.
The Pastrami Hierarchy and Why It Costs So Much
Let’s get the elephant out of the room. The pastrami is the star. It is slow-cured for up to 30 days. No shortcuts. No chemical injections to speed things up. When you order it at the counter, you’ll notice the cutters are artists with long, thin knives. Katz’s Pastrami Sandwich currently sits around $31.95 if you’re ordering through delivery apps, though it’s slightly cheaper if you’re standing right there in the sawdust.
Why is it better than the stuff you get at the grocery store? It’s the smoke. And the fat.
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If you want the real local experience, don’t just say "pastrami on rye." When you get to the cutter, slide a dollar or two across the counter into his tip jar. Do it before he starts slicing. He’ll usually hand you a few "test slices" on a plate. This is the best part of the meal. It’s warm, it’s salty, and it melts. If you like it a bit more decadent, ask for "juicy." That’s code for the fattier cuts. If you’re boring, you can ask for "lean," but many regulars consider that a waste of a good trip to the Lower East Side.
Navigating the Rest of the Katz Delicatessen NYC Menu
While the pastrami gets the headlines, the rest of the menu is where you find the soul of the place. The Matzo Ball Soup ($10.45) is basically liquid gold. The matzo ball itself is what they call a "floater"—light, airy, and roughly the size of a softball. It’s the ultimate cure for a New York winter or a hangover from a night in the East Village.
Then there are the "Knish" options. You’ve got the square ones ($8.45) which are fried and filled with potato, and the round ones which are baked. Most people skip these because they’re already eating a sandwich the size of a brick, but the Square Knish is a classic NYC staple. It’s heavy, it’s dense, and it’s perfect if you dip it in their spicy brown mustard.
- Corned Beef: Cured in-house, slightly saltier and less smoky than the pastrami ($30.95).
- Knoblewurst: A garlic beef sausage that will make sure nobody wants to talk to you for the next 24 hours ($12.45 for a piece on rye).
- The Reuben: A massive pile of corned beef, Swiss cheese, sauerkraut, and Russian dressing ($33.95).
Kinda expensive? Yeah. But you have to remember that Katz’s is one of the last places on earth doing this at this scale. They go through thousands of pounds of meat a week.
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The "Secret" Drinks and Sides
You can’t drink water here. Well, you can, but it’s wrong. You need a Dr. Brown’s Soda. Specifically, the Cel-Ray. Yes, it’s celery-flavored soda. It sounds like something a doctor would prescribe in the 1920s, but the peppery, herbal snap of the celery cuts through the fatty richness of the meat like nothing else.
If you can’t stomach the idea of vegetable soda, go for the Chocolate Egg Cream ($5.95). There is no egg in it. There is no cream. It’s just milk, seltzer, and Fox’s U-bet chocolate syrup. It has to be Fox’s. If it isn't Fox’s, it isn't an egg cream. It’s a frothy, chocolatey delight that makes you feel like a kid in a 1950s pharmacy.
And then there are the pickles. They come with the sandwich for free. You’ll usually get a mix of "full sour" and "half sour." The half sours are bright green and still taste a bit like cucumber. The full sours have been in the brine longer and will make your face pucker. Pro tip: if you have a preference, just ask. They’re usually happy to give you a plate of just one or the other.
The Ticket System: Don't Lose It
This is the part that stresses people out. When you walk in, a guy at the door hands you a small, rectangular red ticket. Do not lose this ticket. Even if you don't buy anything. Even if you just walked in to use the bathroom (which they don't love, by the way).
If you lose that ticket, they charge you a flat fee—usually $50—at the exit. Every time you order something at the various counters (meat at one, drinks at another, sides at a third), the staff will scribble a price on your ticket. You pay at the very end as you leave. It’s an old-school system that keeps the line moving, but it feels like a high-stakes game of "Don't Drop the Cardboard."
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Is It Actually a Tourist Trap?
Sorta. But also no.
A tourist trap is usually a place that’s famous for being famous, but the food is mediocre. Katz’s is famous because the food is actually incredible. You will see celebrities there—their photos are plastered all over the walls—but you’ll also see construction workers and old-timers who have been coming since the 70s.
Is it loud? Yes. Is it crowded? Always. Will the staff yell at you if you take too long to decide? Probably. But that’s the charm. It’s one of the few places left in Manhattan that hasn’t been polished into a sterile, corporate version of itself. It still smells like brine and steam.
Actionable Advice for Your Visit:
- Timing is Everything: Go on a Tuesday at 3:00 PM or at 4:00 AM on a Friday. Avoid Saturday at noon unless you enjoy standing in the rain for an hour.
- Divide and Conquer: If you’re with a group, have one person hunt for a table while the others hit the different counters.
- The "Club" Hack: If you find the rye bread too flimsy for the massive pile of meat, ask for it on a "Club Roll." It’s sturdier and holds the juices better.
- Cash is King: While they take cards at the main registers now, you’ll need cash for the tip jars if you want those extra samples from the cutters.
- Skip the Line: You can actually order online for pickup and just walk in to grab your bag, skipping the hour-long wait outside. You lose the "atmosphere," but you gain an hour of your life back.
When you finally sit down and take that first bite of a sandwich that’s been hand-carved specifically for you, you’ll realize why people have been doing this for over 135 years. The Katz Delicatessen NYC menu isn't about choices; it's about a singular, greasy, glorious tradition. Just make sure you hold onto that red ticket.