Every city needs a place where you can order hot pastrami, a bowl of matzo ball soup and a chicken-fried steak with cream gravy at the same table, and nobody blinks. In Dallas, that place is Cindi’s NY Deli.
Cindi’s calls itself one part New York neighborhood deli, one part 1950s coffee and pancake house and one part Southern mom-and-pop diner. That describes the menu, and it describes the woman behind it.
Continue readingFiled under Steven Doyle
There are sandwiches, and then there is pastrami. It’s not just meat slapped between two slices of rye—it’s an art form, a culinary ritual passed down through immigrant delis and refined in smokers and brine buckets across the country. A great pastrami isn’t shy. It’s bold, smoky, pepper-crusted, and tender enough to pull apart with a glance. The fat should shimmer. The spice rub should speak in low, peppery tones. And if it’s served on rye? That rye better fight back.
Continue readingFiled under Steven Doyle
