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NYC’s Famous Katz’s Deli Is Launching Global Shipping For Its Beef

Regardless of where you come from, one of the most iconic stops you’ll likely flock to when visiting New York City is Katz’s Deli, long-known for its amazing corned beef, pastrami, and other fine meats.

Well, if you don’t live in the United States, there will soon be a way for y’all to enjoy what everyone at Katz’s is having. According to the Wall Street Journal, the iconic deli will be opening up a 30,000 square foot facility in New Jersey to produce and ship their beef all around the world.

While Katz’s was already in the shipping business for United States customers, this is the first global expansion the company has ever performed. They plan to begin shipping to Canada and Mexico by the end of this year, and then full-on global services the year after that.

Apart from the newly expanded delivery service, Katz’s is also looking at expanding its retail locations to more places in the United States. They’ll be opening up a new location in a Brooklyn food hall soon, and are considering Washington D.C., Phildaelphia, and Boston as other potential sites for offshoots of the original location.

This might be the most exciting thing to happen to Katz’s since Sally had that fake orgasm, and we’re definitely looking forward to seeing that world-famous pastrami heading to all corners of the world.

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Cravings Culture Features Restaurants

Goodbye, Carnegie Deli

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In early September, New York’s Carnegie Deli announced that they were closing their doors for good at the end of the year. The famous landmark was home of deli owner Leo Steiner’s renowned pastrami and corned beef which drew locals, tourists, and celebrities under the restaurant’s bright-red awning and through their doors.

The Jewish American restaurateur opened the restaurant back in 1937. In its very cellar, he would cure tons of meat each week, used to make his beloved pastrami and corned beef until his passing in 1987.

Carnegie Deli continued Steiner’s vision after his death, at least, until this year.

Current owner Marian Harper Levine announced that the early mornings and late nights have taken a toll on her and closing down the restaurant was for the best. She needed a permanent break.

I happened to be on vacation in New York City a few weeks after this announcement was made. Seeing as how I wouldn’t be back to the city for a few more years, this was the perfect opportunity to try Carnegie Deli for the first, and sadly, last time.

I woke up early, ready to head out and snag an early table before beginning my day. Unfortunately, my “quick bite” turned out to be a little more problematic than I thought.

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The line for a table was out the door and down the block. I snagged my spot in the line and waited for my turn. There was a much shorter “take out” line, but I needed the full experience. I told myself I was waiting and that was the end of that.

Across the street, there was Benash Delicatessen. The deli was not nearly as crowded as Carnegie, but drew a few customers from the much more popular spot’s run-off. They just had to wait til the end of the year, and they’ll be running the deli game on 55th and 7th.

About forty minutes in, a man walked out of the restaurant, a look of false exasperation on his face.

“Place like this, can you believe they ran out of pastrami?”

In that moment, a handful of patrons stepped out of the line and scattered into the city. They couldn’t be bothered with the wait if there wasn’t any pastrami left to try. I was steadfast, however. That guy was clearly messing with tourists.

Nice try, dude.

There was no way Carnegie would run out of pastrami right before the lunch rush.

Finally, it was my turn to be seated. An hour and a half, not the worst wait of my life. As I stepped inside, I realized why it was worth the wait.

Like Ben Stiller’s Night at the Museum series, everything came alive.

The restaurant itself was quite miniscule, made even smaller thanks to the many patrons enjoying their lunch. To my left was the deli itself, where regulars and newcomers ordered their meats to go.

It was also loud. REAL loud; a cacophony of excited conversations of dozens of customers as they eagerly decided what to order, recant their weeks to one another, or simply just babble for the sake of white noise.

I was seated between a middle-aged couple and a mother and son. We were all shoulder-to-shoulder and it didn’t matter. It was finally time to eat.

An elderly Asian waitress set a bowl of pickles on my table. In my excitement, I forgot to make a note of the waitress’ name. She placed a menu in front of me and moved on to the next table. Her no-nonsense approached was probably due to the sheer amount of customers she must have served at this legendary spot. I earnestly picked up the menu and locked my eyes on the text, a schoolboy trying not to get scolded.

I scanned through noticing the usual rundown of classic deli items like sandwiches, frankfurters, deli meats, and cheesecake. So much to choose from.

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One notable item, The Woody Allen, was a pastrami and corned beef sandwich stacked nearly half a foot high.

It was the first and last time I would ever set foot in this restaurant. Might as well go all out. The sandwich was named after the actor/director during the filming of Allen’s film Broadway Danny Rose, filmed at Carnegie more than three decades ago.

I placed my order once the waitress circled back and looked around the restaurant, taking it all in.

The walls were littered with framed photographs of celebrities and politicians. Practically every famous person in the last several decades, from former president Bill Clinton to Pauly D of Jersey Shore, had a home on the wall.

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I’d watch a reality series starring those two.

Before I knew it, my massive sandwich was placed before me. I took a moment to appreciate its majesty, each tier of meat an architectural blessing. The top half was chock full of pastrami and the bottom respectively with corned beef. While nearly the same color, there was a noticeable aesthetic difference between the two meats. The pastrami boasted a slightly dark pink tint from being smoked, with a salty rub. The corned beef a brighter pink, brined but untouched by the smoker, was lighter in flavor.

For the first time in my life, I had no idea where to start eating.

A sliver of pastrami had fallen off the sandwich when the waitress set it down. I picked it up with my finger and popped it into my mouth. Moist, salty, with a smoky aftertaste. Perfection.

OK, I’ve waited long enough.

The next 20 minutes was a blur of meat and mustard. I tried to savor every bite and relish the history behind such a prolific landmark. Easier said than done, however, as an insatiable appetite and some of the finest cured meats around was a recipe for gluttony. The sandwich was gone.

Regrettably, I left no room for dessert. As far as pastrami sandwiches go, this was definitely in the top five. The sheer size of The Woody Allen, however, boosted its ranking to top three.

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I paid my bill and was on my way. Having waited in line, I didn’t want to linger inside when there were others outside, hungry themselves.

As I walked out, a wave of melancholy swept over me. This was an experience I’ll never have again. I stood outside the doors, directly underneath the iconic red awning and held a moment of silence for the beloved restaurant. Picking the final piece of pastrami (or was it corned beef?) from my teeth, I said my goodbye.

Farewell, Carnegie Deli. Your meat tasted so good in my mouth.

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Categories
Fast Food News

Here’s What Subway’s New Reuben Sandwich Looks Like And It Wasn’t Bad

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We love indulging ourselves in a good Reuben. The only problem is, we almost never make it in time before the local deli closes for the day. Luckily, there might just be a fast food fix for our sandwich problem.

Subway just announced the addition of two limited-time sandwiches Reuben lovers are gonna want to try. The sandwich franchise is now serving a Corned Beef Reuben and a Turkey Reuben.

Each sandwich features a hefty portion of meat (though nothing’s stopping you from doubling it), Bavarian-style sauerkraut, Swiss cheese, and Thousand Island dressing. The finishing touch is the rye bread that is its vessel.

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Though we’re particularly fond of a good, classic Reuben, we still had our apprehensions on what a Subway version would be like. Nevertheless, we took a quick walk to our local Subway to give it a try.

It wasn’t bad.

As we sunk our teeth into the layers of salty corned beef, the brined meat balanced perfectly with the sweet and tangy Thousand Island. The sauerkraut added a much-welcomed crunch to the sandwich as each bite introduced a brand-new texture to our meal. Before we knew it, the sandwich was gone and our fingers were covered in orange sauce and bread crumbs.

Sure, you won’t get the same kind of quality from a deli. Let’s get that straight. We do, however, give Subway major props for introducing these two new sandwiches.

If your’e one who never makes it in time to get your sandwich fix before your neighborhood deli closes, this sandwich will more than satiate your Reuben cravings.

Categories
Cravings

This Glorious Breakfast Pizza Has A Corned Beef Hash Crust

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Since the beginning of my existence, my two favorite things to eat are breakfast and pizza. If the two were somehow able to be combined, even better. Kyle Marcoux, also known as The Vulgar Chef, threw on his Santa costume and made my wish come true with his new recipe for Breakfast Pizza.

Now one of my favorite breakfast dishes is corned beef hash, cooked crisp enough so that eat bite there’s a faint crunch. Imagine my delight seeing this pizza’s crust is made entirely of just that.

What you’ll need is two cans of corned beef hash, two handfuls of frozen shredded hash browns, five eggs, cheese and bacon.

Made inside a cast iron skillet, Kyle begins to form a crust out of the corned beef hash and hash brown mixture. After the crust is precooked for 40 minutes, Kyle adds the eggs and cheese. The skillet goes into the oven again for another 15 minutes and finally topped with crisp bacon.

Check out his video for the complete recipe. I’m gonna take a minute and come up with a decent enough excuse to leave work and make this.

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Hit-Or-Miss

For The First Time Ever, Katz’s Deli Is Taking Its Pastrami To A New Location

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Katz’s Deli is a classic pastrami shop in Manhattan that has stolen the hearts of New Yorkers and tourists alike, and for the first time in its 127-year existence, the deli will be slicing up its corned beef and pastrami at a new location.

The DeKalb Market Hall in Brooklyn will be the new spot, and along with Katz’s, will be bringing up to 55 vendors to the massive food hall.

The DeKalb Market existed before, but was forced to move out. So instead of giving up, they’re opening a new, bigger location in City Point, so the Katz’s will be in the heart of Brooklyn,  approximately around here:

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The DeKalb Market Hall is slated to open in fall of 2016, so in about a year from now, New Yorkers will have a new option to grab their favorite pastrami on rye bread.

Categories
Cravings

A Reuben Sandwich in an Ice Cream Cone Made of Bread

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As Nick from Dude Foods puts it, one of the biggest gripes with Reuben sandwiches is that they’re unbelievably messy to eat. Yes, they’re also undeniably delicious — we don’t think anyone could turn down savory corned beef, melted Swiss cheese, tangy sauerkraut and creamy Thousand Island dressing — but all the goodies of a Reuben start to fall out no matter how you hold it. This begs the question: is there a better way?

You bet your melty, cheesy sandwich there is.

Nick took four slices of rye bread, cut the crusts off and layered them down so that the edges would overlap. He rolled them until they were flattened together and used an upside-down bowl to cut a circle out of the bread. Next, he rolled the bread circle into a cone shape and baked it in the oven at 400°F for 10 minutes. After that, it was simply a matter of stuffing meat and creamy dressing into the cone.

Supreme cone-age accomplished.

PicThx Dude Foods

Categories
Adventures

[ADVENTURE] A Walk on the Wilde Side – Happy Hour at Muldoon’s Pub in Newport Beach

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Among the Oscar Wilde quotes which line the back of the new “Wilde Hours” menu at Muldoon’s is this surprisingly apropos gem: “I love talking about nothing. It’s the only thing I know anything about.”

I for one don’t know anything about Irish pubs, but that’s okay, since this is California and suggestion here is the name of the game. Newport Beach – just across the street from Fashion Island, off the 73 freeway where they filmed scenes for The Hangover Part III, and less than 30 minutes from both Disneyland and Universal Studios, depending on what time of day it is and how lucky you are – is a far cry from Ireland’s green rolling hills. But throw in a 40 year history and some carefully-curated set pieces (not to mention a few pints of Guinness), and you might just find enough Irish spirit to convince yourself otherwise.

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There’s the tall old Sycamore growing through the center courtyard, that’s been there since the place first opened in 1974. There’s the smattering of authentic Irish heirlooms, handpicked by the owners, that festoon the fully-licensed establishment’s three separate rooms. And let’s not forget the crooning voices of Bono and Marcus Mumford, carefully chosen to help guests hearken back to simpler days on the Emerald Isle. It certainly feels authentic, and for anyone seeking a slice of Ireland amidst all the sunshine and silicone, maybe that’s enough.

When I visited Muldoon’s earlier this month, I came on a Thursday during lunchtime, so I can’t say much for the happy hour ambience, except that it’s a homey scene and I hear they feature live bands on Friday and Saturday nights. But if I had to give my not-so-expert Foodbeast recommendation based solely on the menu, I think, nay believe, that I should.

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First up was the Wilde Irish Julep: a fresh, sweet, not-at-all-syrupy thing I tried on the suggestion of Mary Murphy, the general manager – which, while delicious, nevertheless made me fear my hosts thought I was under 21. If there was alcohol in there, the light taste and my lack of buzz certainly didn’t betray it.

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Next were the Banger Bites and Warm Dijon Sauce, which were snappy and savory and best of all, easy to eat. I was finished with my first “bite” and was about to snatch up a second before remembering I needed to photograph them, so I can only imagine how quickly these would go during a normal, after-hours setting. Though rich and hearty, they’re also not too filling, so it’s probably best just to order a plate for yourself.

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The Whiskey Wings, Sindi Rae Sliders and Smoked Salmon with Chive Mascarpone on Flatbread were all solid, though nothing revolutionary. That title would have to go to the Homemade Corned Beef Tacos: an innocuous if bizarre mash-up which – if nothing else – helped prove why ground seasoned beef has remained the go-to filling for so many centuries. The corned beef was lean, almost melty, and held up well beneath the dressing of tomatoes and sour cream. But even after being drizzled in lime, the dish lacked the zest of a good, well-spiced ground beef or beer-battered fish. I would recommend you try them at least once for the novelty, and then see if the chef wouldn’t mind whipping up a fish and chips taco as an alternative twist on a popular Irish staple.

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For drinks, the Wilde Hour offers an Irish Red Ale, a Honey Blonde and a Lusty Wheat Hefeweizen; three wines; and a handful of Irish-inspired cocktails including the Wilde Julep and Emerald Drop, each priced at between 20 – 30% less than dinner price.

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Like any culturally-themed watering hole, Muldoon’s takes pride in the stories it tells, those it tells its guests and those it tells itself. As the website reads, the new Oscar Wilde-themed happy hour took its name from a legendary author “known for his love of enjoyment and the pursuit of pleasure,” and offers guests the chance to unwind while delighting in a bit of Irish history.

So will dropping by Muldoon’s after work and ordering third-off priced brews while enjoying the witticisms of Oscar Wilde be enough to transport you to Dublin in the 1800s? Probably not, but it’s a damn good place to pretend.

Wilde Hours @ Muldoon’s Irish Pub
4 p.m. – 7 p.m. Tuesday through Friday
$3 – $9 plates, $4.50 – $9 drinks
202 Newport Ctr Dr
Newport Beach, CA 92660

Categories
Restaurants

Rising Burger Chain Tries a ‘Corned Beef and Guinness Burger’

The increasingly popular Southern California-based burger chain Slater’s 50/50 embraces each month with a brand new, limited-time burger. For the month of March, their kitchen creatives have put together what they call the Corned Beef and Guinness Burger.

The new menu item, which will last throughout the course of the month, featured ground sterling silver beef mixed with ground corned beef, topped with sauerkraut, crispy hash browns, lettuce, tomato, onions, sharp cheddar cheese and GUINNESS mayo on a Brioche bun.

Looks like it’s time for my monthly trip to Slater’s.