NYC/Queens Best Pastrami: Ben’s Best Delivers A Classicaly Delicious Slice

Date January 5, 2009

The golden age of Kosher deli is long gone, but a slice of it, pun intended, is thriving at Ben’s Best in Rego Park, Queens. If the old school neon sign and the Hebrew National salamis in the window aren’t enough to prove you’ve found the genuine article, the spicy deli scent overtakes you the moment you enter the store. Read on to find out why Ben’s Best is worth the trip to Queens.


Which dish is dearest to Doctor Dyspepsia’s heart? Would King of Ketchup rather eat Katz’s?

Who doesn’t like free cole slaw & pickles?

Let’s get something straight right off the bat, this is not Ben’s Deli, this is Ben’s Best.  Ronnie, the man behind Ben’s Deli, used to work at Ben’s Best.  He took what he learned and opened a deli with the same name, underlying concept and a cole slaw I grew to love.  That is until I tried the cole slaw at Ben’s Best.  This is the best cole slaw I’ve ever had and I can eat as much as I want for free. Good things do happen to good people.  This cole slaw is crisp, sweet and juicy with just the right ratio of mayo to vinegar.  If it didn’t come with nearly-perfectly pickles, you could serve this slaw as Kosher deli dessert.


Not all potato pancakes are created equal…

What do we want from a pancake? First, we want it to be fresh. Second, we want it to have a flavor that exudes more than just potato.  And third, we want a crisp outer shell which dissolves into potato that’s just began to soften.  The potato pancake at Ben’s Best didn’t deliver on any of these fronts.  It tasted re-fried and bland and lacked the outer/inner balance we were hoping for. This more closely resembled a hearty McDonald’s hash brown.  That being said, it’s still fried potato and once I doused it in apple sauce, it was edible just not that enjoyable.


And “stuffed derma” is what, exactly?

Here’s the definition of stuffed derma according to

“Stuffed derma, also known as kishka (Slavic for “gut”), is traditionally a cow’s intestine stuffed with a mixture of grain, fat, and sometimes ground meat and vegetables. Nowadays, kishka is most commonly made with a synthetic casing, and when made at home, some people use chicken skin as a wrapping instead.

Typical filling recipes include flour, matza meal, salt, pepper, chicken or beef fat, grated carrots, and grated onions. It’s eaten plain, with sauce, or on top of the traditional Sabbath afternoon stew (called “cholent”).”

This was my first stuffed derma experience and while it lacked an outer skin of any sort, it delivered the flavor of a spicy bread stuffing combined with some sort of animal fat, most likely beef.  The beef gravy was highly disappointing; it tasted generic and devoid of any natural beef juices.


The esteemed Jewish food expert, Doctor Dyspepsia, heralded for his tuna fish with ketchup and mayo recipe, still gave the derma a thumbs up, stating: “It’s closest to Grandma Sarah’s recipe.”  I’m glad I tried it but in the end it’s not delicious enough to occupy precious stomach space next time I’m at a Kosher deli.


A bad day for brisket…

I’ve been spoiled by Kensington Kosher Deli in Great Neck, Long Island.  Their brisket sandwich with fried onions and gravy is one of the best sandwiches I’ve ever had in my life.  Naturally I have lower expectations for other brisket purveyors but Ben’s Best embarrassed themselves with their dry and flavorless brisket sandwich on a generic, entirely too tall club roll.


Apart from the toothsome beef, the fried onions were disappointing as well. You really never know what to expect when trying a restaurant’s fried onions for the first time, but the ones below are what you hope does not arrive.  Despite asking for for the onions to be fried well done, they arrived vastly under-fried, closer to raw, and didn’t blend at all with the dry brisket.


The French can keep these fries

Next time I’m at Ben’s Best, I’m going to avoid fried food at all costs.  If you’re going to cut fries into quartered potatoes, at least have the decency to honor a well done cooking request.  The French fries were under-fried and starchy in the middle.  Heinz ketchup is the only thing that saved them.


Corned Beef & Pastrami, reunited and it feels so good…

Ben’s Best offers twenty five decadent combo sandwiches.  Doctor Dyspepsia and King of Ketchup both chose the “Sears Special.”  Corned beef and pastrami topped with cole slaw on seedless rye.  Both eaters were extremely pleased with their choice and called the cole slaw the key to deli delight.  “The coolness of the slaw juxtaposed with the warmth of the meat created the perfect balance of savory and sweet,” said the Doc.  The meats were tender and contained “the right amount of marbling,” he added.  Russian dressing was requested and arrived lighter than usual so King of Ketchup did what he does best and mixed in extra Heinz.  The Doctor refrained, but schmeared Russian below the meats and some spicy mustard, (“better than Gulden’s,” says Doc) on top.


Pastrami fit for a King

NYC Food Guy always sticks with the classics and the pastrami at Ben’s Best is just that.  Warm, juicy, thinly sliced and containing just the right amount of fat, this is pretty close to Kosher pastrami perfection.  It’s truly the parma prosciutto of Judaism. The peppery edges surrounding each thin slice of meat provided a subtle spice which lingered briefly after each bite.  It’s the pastrami alone that will bring me back to Ben’s Best.  Tender, delicious and prided on by generations of meat slicers, the pastrami at Ben’s Best is far superior to that of the Ben’s Deli Chain.


Katz’s Deli or Ben’s Best?

Doctor Dyspepsia said comparing Katz’s pastrami (below) to Ben’s Best is like “comparing apples to oranges.”  King of Ketchup called them  “different beasts.”  I have to agree with both, Katz’s isn’t kosher and it’s cut much thicker than authentic Kosher deli pastrami, leaving us with more fat and more spice.  But decadent deliciousness is still achieved and that’s all that matters.


In the end, the Doc said it best, “either one on a Sunday afternoon would be just fine.”  But which of the city’s pastrami really deserves the title of Pastrami King? Stay tuned for another NYC Food Guy adventure.


Ben’s Best

bens-best-03696-40 Queens Blvd.
Rego Park, NY 11374

71 Responses to “NYC/Queens Best Pastrami: Ben’s Best Delivers A Classicaly Delicious Slice”

  1. BBQ said:

    Kishka without casing is cheating. Manischewitz used to sell a vegetarian derma mix that you would wrap in aluminimum foil, roll into a cylinder and slice. It was an edible side dish and not unhealthy, but it didn’t even resemble anyone’s Grandma’s version of this delicacy which requires intestines on the outside and ground white beef fat on the inside — neither of which can be found in your local supermarket. Except for super-Kosher neighborhoods in which butchers may offer special services to special customers, this dish has become obsolete. Because butchers refuse to clog up their grinders with the fatty glop that is the key to the recipe, future generations will be deprived of the real thing. Perhaps NYC Food Guy and Doctor Dyspepsia will take a trip to Brooklyn sometime in the future for further investigation.

  2. Rev said:

    Oh man, I love me some pastrami just plan grilled and served with mustard. you are more a man than i though to put cow guts in your mouth!


  3. Newman said:

    chopped liver is awesome, so are the hot dogs!

  4. Jack said:

    This has inspired me to get a corned beef sandwich for lunch today. Headed to Toasties on John St. They have a GREAT Thanksgiving sandwich so I hope the corned beef is just as good.

  5. The NYC Food Guy said:

    That’s a damn shame. The derma here tasted pretty good but like I said, it didn’t wow me, is that because it lacked casing? Where in BK can we find the real stuff?

    Right on brother. You know we take care of business.

    Believe it or not I’ve never had chopped liver. And I knew I forgot something when I didn’t get a hot dog. Guess I’m going to have to go back again!


    Let me know how that sandwich is. I’m feeling under the weather today but I was actually supposed to meet Lil NYC Food Guy at Toasties, it would have been our inaugural trip there. The menu looks just like Lenny’s. How does it compare?

  6. Ambitious said:

    YUM!!! How much was the pastrami sandwich??

  7. frankie said:

    that brisket really does look like it’s complete shit, and you’re right about the fries being cut way too thick. i’d also go with the dr’s and kok’s choice — the sears looks a lot sexier than the plain pastrami on rye. how is the parking out on queens blvd food guy? i’d probably drive over there and don’t want to be driving around forever looking for a parking spot ya know?

  8. King of Ketchup said:

    this review is pretty much exactly on point. the corned beef + pastrami w/ slaw was excellent, and the slaw was very good (best EVER though? food guy loves handing out his food superlatives, but that’s a bold statement that I’m not quite willing to make yet).

    Only problem with this review is there was no mention of Dr Dyspepsia SCOOPING the dough out of his roll! You get your ass kicked for doin something like that where I’m from, doc…

  9. omg said:

    that pastrami with cole slaw sandwich looks incredible jeez i would destroy that right now

  10. Dr. Dyspepsia said:

    Nice to know that the NYCFG participants have risen above cheese steaks and chicken parm heros (not that there’s anything wrong with them) and appreciate what makes NYC great. Food like this is truly hard to find anywhere else. I challenge you to try.

    Comments on the comments (and with your permission, Food Guy,)

    BBQ: you truly know the subject matter. Correct on modern kishka substance, but this was surprisingly authentic-tasting. And right on about the butchers not cooperating with the true recipe. Covert antisemitism, or just modern times grinding down (no pun directly intended) the traditions of our ancestors? You decide.

    Newman and Lawrence: chopped liver not bad, but an acquired taste.

    Jack: Corned beef at “Toastie’s”? Maybe I’m wrong, but that sounds like a Pepperidge Farm bagel. I’m sure it’s available, but in NYC, why even go there?

    frankie: the parking in Queens was abundant, but granted, it was on Jan 2. A lot easier than parking at Katz’s, any day, unless you want to drop $20 for a lot.

    And King, King, King… don’t know where you’re from (actually, I do, in gruesome detail) but there is no reason to waste valuable stomach space on dry, tasteless bread. The brisket was dry and tasteless enough.

    Looking forward to the next adventure at Sammy’s Roumanian, followed by an angioplasty.


  11. KB said:

    The best pastrami in is Brooklyn. David’s Brisket House (533 Nostrand Ave, Brooklyn, NY) makes pastrami that tastes like BUTTER. Most amazing I’ve ever had EVER. And I’ve had a lot. It’s worth the trip.

  12. The NYC Food Guy said:

    I think the sandwich was around $14.


    Interesting, never heard of David’s. What neighborhood in Brooklyn is that? Is it kosher or kosher style? Is it similar to any pastrami you’ve had before? What else do you recommend there? And as long as we’re on the topic of Brooklyn, I’m always looking for new spots out there, so please fire away.

  13. Jack said:

    You are right, Toasties is pretty much the same concept as Lennys, but I honestly like Toasties MUCH better than Leenys, for some reason I feel that place is too over hyped.

  14. jack? said:

    more like jack-ass!!

  15. Jack said:

    Nice one prick

  16. Elena said:

    Great post. Your food photography is always gorgeous.

  17. heather said:

    ouch jack, you kinda got owned up there by the dr, and then owned again immediately after!

    food guy, what are the spices they use to make pastrami so tasty on the outside?

  18. Roger said:

    awesome, thorough review man. Great site

  19. Dr. Dyspepsia said:

    Good question, Heather. Typical spices a rub, that usually include kosher salt, paprika, coriander, black and white pepper. garlic. May also have brown sugar, mustard seeds, allspice, depending on the recipe.

    Pastrami is basically corned beef (“corning” refers to brining a piece of brisket), that gets the rub, and then goes in the smoker for a little while.

    Of course, heather, Toastie’s may have a whole different process that makes it the deli Mecca it is.


  20. heather said:

    thanks doc! are you taking over the reigns for nyc food guy? are you guys [gasp!] “together”?

  21. randy said:

    are you still feeling under the weather foodguy? what does the foodguy eat when he’s sick?

  22. Pastrami-Lover said:

    Food Guy, just got back from from Bens Best, and you are the man. that sandwich was amazing (went with the Sears). and the slaw was delicious. great call, thanks

  23. Dr. Dyspepsia said:

    Heather, there is but one Food Guy, and I do not challenge his role as a critical and photographic mastermind. I just had the privilege of sharing a great meal and offering some comments.

    And no, we’re not “together”. At least I’M not. I cannot guarantee NYCFG’s proclivities, but I assure you, I’m all man.

    Dr. D

  24. The NYC Food Guy said:

    Lil NYC Food Guy checked out Toastie’s today, I’m waiting to hear his final verdict, but looking at the Toastie’s menu, it sound exactly the same as Lenny’s.


    easy there slugger.

    Thank you Elena. Gotham Palate is great too.

    I’m happy to have the Doctor’s expertise. He’s here to provide one thing only, productive food conversation.

    Thanks man, any suggestions for future reviews?

    Dr. Dyspepsia,
    Thanks for the pastrami spicing info, very thorough. I don’t think Lenny’s or Toastie’s are quite the deli Meccas we’ve built them towards in this, more like glorified sandwich shops. I’d still rather have an authentic Italian hero, like the one at Faicco’s, over a Lenny’s/Toastie’s sub any day.

    I’m single.


    Thanks for asking. I’m still feeling pretty lousy but today has been the best of the days. I’ve been subsisting on Gatorade and chicken soup.

    Really happy you enjoyed the meal. This is what makes writing the site rewarding.

    Dr. Dyspepsia,

    Well said. The same goes for me.

  25. bobby booshay said:

    gaaaatoraaaaaaadeee! H2O!!! gaaaaaaattooooorraaaaaadde!! H20!!!!

  26. Jack said:

    Thanks FG
    Heather, true, i didnt even see the “Dr” post to mr
    “Dr” go fuck yourself

  27. randy said:

    whoaaaaa Jack, easy there! dr D is the man, do not talk to him like that

  28. kristen said:

    isnt like dysperia contageous? girls want to be skinny and virus free, dr d and randy should be quiet

  29. JackMeHoff said:

    i’m with randy, don’t F with the doctor!

    food guy – what do you know about seafood? i love crab legs and shrimp and clams…don’t see much of that on the site though whats up w/ that???

  30. Dr. Dyspepsia said:

    Jack, no disrespect from me, ever. Just curious why anyone in NYC would go to Toastie’s for corned beef. You like it, fine! Not my business.

    Randy, thanks for your support, whoever you are.

    And Kristen, Kristen, Kristen… “dysperia”? “contageous”? I know, no spellcheck in the blogosphere. Take a nap, you’ll feel better.

    Food Guy, suggestions for future excursions to Death by Animal Fat establishments:
    – Sammy’s Roumanian. The one, the only. Steaks hanging off both ends of an elliptical plate, chicken fat instead of butter to pour on your corn bread. “Triplets”, a copycat restaurant, closed years ago, and I don’t know of any others like it.

    – Rodizio, those all-you-can-eat Brazilian meatfests. I recommend Plataforma (two locations). Pricey, but the best I’ve been to, and I’ve tried several.

  31. Dr. Dyspepsia said:

    Oh, and Mr. Mehoff,

    I am not a big fan of seafood, so I don’t have much to offer as a recommendation. And I guess NYCFG is not a fan, either, as there is almost zero on that subject in all of his writings. Not even on sushi.

    Crab, however is a different story. City Crab on Park Ave So. looks interesting for the Maryland crab cakes. However, the real Maryland crab experience, eaten sloppily, with a basket of peppery crabs dumped on your table for you to attack with nothing more than a mallet, a knife and your fingers, is something wonderful that may not even exist in the NY area. Anyone know of such a place closer than Baltimore?

  32. wich man said:

    Nice Review! I’d love to try that pastrami. From what I’ve tasted, both Katz and Eisenberg’s pastrami are phenomenal. 2nd ave deli was good, but not quite fatty enough for me. Give them a go and let me know what you think!

  33. Porky Pig said:

    dr, what do YOU know about all-you-can-eat- meatfests? tell us more about these meatfests, please! i’m a BIG fan of all you can eat meat…i’m down to meat you for some meat one day, let me know when

  34. njfoodguy said:

    for the ultimate meat feast try getting yourselves into one of these:

    may have to join an elks lodge or nights of colombus but it is worth it. growing up in jersey you end up at these things all the time and they cant be beaten.

  35. pictureesque said:

    food guy, great site, you really take some great pics. this is definitely going on my bookmarks

  36. Jonah Takalua said:

    Puck you, Jack!

  37. Phil said:

    Happy near year everyone.

    That pastrami looks d-lish food guy. Any way we could get a review of the various manhattan “kosher-style” delis? I’m talking 2nd ave, katz’s, carnegie, etc. I know they aren’t all kosher but all great.

    NJ Food Guy – can anyone go to one of these meat festivals???? that looks like the greatest thing ever!

  38. Phil said:

    In regards to toastie’s, i used to go to the one in union square quite often…. sandwiches are solid, but nothing to really boast about too much. Would prefer a katz’s pastrami 12 times out of 10.

  39. Kendra said:

    wow i loooove picklees and slaw i might have to go there JUST for that…and then get up and leave hehe….what would they do!??

  40. Lil NYC Food Guy said:

    Toasties and a place like bens best or katzs are in completely different ballparks. A kosher or kosher style deli is a completely different monster, one that definitely deserves a tour like phil mentioned.

    As far as toasties versus lennys, theyre the same thing. Same menu, same setup with the deli and salad counters. Same bread. Same salty tonkatsu sauce. Same damn sandwiches. You get the point. I approached the most owner like figure in the place to ask if lennys and toasties were owned by the sane people. If i could understand him maybe id be able to provide insight, but all i could get was “different..we bettah”

  41. Vince said:

    The wife and I are reading this posting and wishing for another trip back to NYC.
    One question: The hoagie roll on the Katz’s pastrami sandwich, how much of a difference or impact did it have vs. the sliced bread?

  42. Dr. Dyspepsia said:

    My opinion (which may or my not be the official opinion of NYCFG):

    Katz’s pastrami is hand-sliced and much thicker than the tradition deli style. I think that the hero roll (that’s what we call it ’round these parts, Vince) handles it much better than the standard slice of rye bread. This does NOT apply to a Ben’s Best, Carnegie, 2nd Avenue Deli machine-sliced sandwich, where the choice of bread is a matter of personal preference, although white and whole wheat is utterly unacceptable.

  43. Ralphie said:

    you really do love the thicker meat don’t you doc…

  44. francene said:

    i am FULLY obsessed with this website!!! only problem is it makes me SO hungry and i can’t eat any of this stuff right now!

  45. Dr. Dyspepsia said:

    Ah Ralphie, Ralphie…. how would you like your meat run through a deli slicing machine? Maybe you like it thicker, too??

  46. HowfreshEats said:

    I’m so smitten by Katz’s pastrami that even considering there is better pastrami out there is mindboggling. If I’m ever in the Q-Borough I’d most definitely give Ben’s a shot, but Katz’s fresh out the box hand sliced pastrami is a gift from the heavens.

    It’s too bad that the Kosher deli is a dying breed. Many are on their last legs and the food reflects that. 2nd Ave Deli brings it and I had the derma there- never been a fan though. More into kasha varnishkas and the gribenes. FG- forget the derma next time and go for the p’cha. You’d be a brave man.

    And to answer the question re Katz’s pastrami on rye or roll- RYE 100%. The sandwich should be served on rye with mustard with sliced sour pickles and tomatoes. Dr. Brown’s Cel-Ray or Black Cherry to wash it down. No questions whatsoever. Have 5 singles handy and order from the old white dude named Peter- hard to miss. Tip the cup and he’ll bless with you with a fresh slab of meat and tons of sample slices. Those slices are the best thing you’ll ever have.

  47. Phil said:

    mmmmmm so hungry…. I agree with HowFresh re the rye bread, that’s a no-brainer. Not quite sure I like the tomato move but hey, whatever floats your boat. Anyone taste Katz’s brisket (hehe that sounds so naughty)?

  48. Master said:

    Why is it called 2nd-Avenue Deli when it’s located on 3rd Avenue….food for thought.

  49. Anonymous said:

    HowFresh, you know your deli, quite well. P’cha? You ARE fearless. Once you taste it not bad. Sort of like garlic Jell-o with bits of hard-boiled egg floaters.

    No argument about rye for your pastrami, even at Katz’s. Hey, it’s the classic, and indisputable. It’s still easier to eat that pastrami monster on a roll. Do you and Phil use a knife and fork to manage that big boy? That would defeat the “fressing” totality of the experience.

    Brown’s Cel-Ray or Black Cherry as the beverage of choice? Classics, too, but I prefer a modernist approach over that swill. At Katz’s, you can wash your incipient heart attack down with BEER!

    And Master, it’s called 2nd Avenue Deli because that’s what it was called when it was on 2nd Avenue, and a brand is still a brand. Or are you playing with us? For the record, there is also (and never was) no Aunt Jemima, Betty Crocker, Orville Reddenbacher, Colonel Sanders or Uncle Ben, either. Paul Newman walked among us, but no more.

  50. Dr. Dyspepsia said:

    For the record, “Anonymous” was me. Didn’t notice the name didn’t come up. Wouldn’t want my followers to be disappointed. Both of them.

    Dr. D

  51. HowfreshEats said:

    Dr. D I’ve never had an issue with the rye bread. Just grab it and go to work. Slices fall off, but they get eaten anyway. The idea of not rye is too goyish for me. Like putting cheese on the pastrami there. Freaks me out. It shouldn’t be allowed. I’m so programmed to rock with the Dr. Brown’s that anything else wouldn’t sit with me. And I don’t drink soda. Plus the beer would probably fill me up and I need all the stomach space I can have when I’m there.

    I don’t do p’cha- just might be an interesting alternative to kishka. My thing is cholent. It’s been a long minute since I had some.

    And to clear up my earlier comment, I meant sliced pickles and sour tomatoes on the side. Not on the sandwich.

  52. wriskit said:

    Re great crabs nearer than Baltimore, try DiNardo’s Famous Seafood
    312 Race St., Philadelphia, PA, 19106. Phone: (215) 925-5115. Don’t be fooled by the name, although other items are available, this restaurant exists for one food only: Gulf Coast hard-shell crabs. They spread newspapers over the table and you get your own mallet to smash them. These fresh steamers come coated in spicy sea salt with a side of vinegary dipping sauce. A side of coleslaw and pepper-dusted fries complete the meal. However, they do have delicious soft-shelled crabs in season (May/June to August/September) if your psyche can’t handle cracking the hard shells.

  53. Dr. Dyspepsia said:

    Thanks, wriskit. Sounds like the real deal, and Philly IS closer than Baltimore. Still a drive, but a good suggestion nontheless.

    And Howfresh, your preferences noted and respected, except, have you ever tasted p’cha? I don’t see it as a side kishka. One small cube is about all I can take. Very intense flavor, very weird, but one small cube is plenty. To me, it’s the Jewish equivalent of uni (you know, sea urchin).

    And cholent’s no side either. That’s a meal. Delicious, but the only problem is 72 hours later you’re hungry again.

    Doc D.


  54. The NYC Food Guy said:

    Thanks for the advice. In the summer Georgia’s East Side BBQ offers all you can eat Blue Stone Crabs one day a week. Keep an eye out, definitely worth going down to the Lower East Side for.

    On Rye vs Club at Katz’s:
    With regard and respect for How Fresh’s traditional approach (I too couldn’t get cheese at Katz’s or drink anything other than Dr. Brown’s Black Cherry), I think the club roll is a better fit because it’s sturdy enough to stand up to the tremendous pastrami sandwich. If you’re going to tip your slicer, you can expect an even larger sandwich and as a result you’ll need something more than the sliver of bread the rye is reduced to. Plus I like to load on the spicy mustard, I need a strong receptacle for that.

    All this being said, I go with the rye for sandwiches at normal kosher delis because nothing compares to Katz’s. And if you’re going to try to throw the curveball with questions on Carnegie, you’ll need 10 slices of rye bread for one sandwich because there’s enough meat for 5 decent sandwiches on one regular.

  55. Master said:

    Doc, none of those names you mentioned base their store name on an address…comparing 2nd avenue to Aunt Jemima, Betty Crocker, Orville Reddenbacher, Colonel Sanders, Uncle Ben, and Paul Newman (which are all people names by the way and not an avenue/street name) is like comparing apples to pancakes, brownies, popcorn, fried chicken, and rice…not sure if Paul Newman has a brand of oranges.

  56. kristen said:

    Master, you are stupid. like, really stupid

  57. Master said:

    Kristen, I’ve looked over some of your previous posts, and I must say you’re one to criticize. How are you not offended (as shown by your lack of responses) by other posters when they directly attack your abuse of alcohol, misspelling of various words, and even derogatory female comments (I’m putting it nicely although Dr. D himself called you a slut on Monday)???? “like, OMGZ!!??!!”

    Let me be clear. I’m not knocking on the quality of 2nd avenue deli. I’ve had their pastrami and it is pretty good. I simply posed a food-for-thought question. That’s it.

    So please, before you’re quick to call me stupid, I encourage you to take a minute and read some of the other posts about you…you might learn something.

  58. kristen said:

    you really are an idiot, master!!!

  59. Jack said:

    Other than NYCFG, kristen is the best thing that happened to this site

  60. Dr. Dyspepsia said:

    Oh, children, just stop it. Master, what’s your Master’s in? My point was a brand name is a brand name, be it a name, and address, a ZIP code, or any other entity. Sorry I was not precise enough to meet your high literary standards, but apples and oranges are both fruits. Just like some others that post here. Your “food for thought” (your hyphens not proper usage: look it up, Webster) is a rancid scrap.

    And kristen, you may be a stupid, drunken slut, but you’re still damned cute!

    Doctor D.

  61. Master said:

    Doc, I got the obvious point you were trying to make, and I agree with your fruity statement. Just as your nitpicking of my hyphen usage is equivalent to my nitpicking of your “Anonymous” posting of people’s names, in the end, it’s all about food. The answer to your question is Computer Science.

    Kristen, check out this link:
    Don’t worry…the link, like the 2nd avenue deli, is kosher.

  62. kelly kapowski said:

    Master, you obviously didnt get the doc’s obvious point he made, otherwise you wouldn’t have posted that asinine response indicating you clearly didn’t get it. And the doc pointing out that you have no idea how or when to use hyphens is in absolutely no way analogous to your inability to recognize the meaning of the Doc’s “Anonymous” post. While the Dr’s criticism may have been a bit nitpicky, yours was just plain dumb. Perhaps if we were all speaking in binary language you would have some basis for criticism, but leave the English to those of us who know how to speak it properly (myself, the doc, the food guy, before sunrise, kristen, phil, stephanie, kendra, Jack, etc).

  63. Dr. Dyspepsia said:

    OK, I give up. Peace, Master. Let’s not turn this into NYCGrammarGuy.

    And Master, I opened your link to Kristen just now in a business meeting where I’m secretly checking mail on the web. Just embarrassed the crap out of me. Too funny. Thanks. I’ll surely use it for nefarious purposes.

    Doc D

  64. Master said:

    hahah, no problem, Dr. D. I’m glad someone around here finally got a good laugh (my original intention, by the way).

  65. Feb.9-13 What to do? « The Big Red Apple said:

    […] birthday so I’ll be out in Queens attempting to fit a giant sized sandwich into my mouth at Ben’s Kosher Deli, however, you may be interested in attending Pop Rally at MOMA. I really like the idea of artists […]

  66. Calvin of The Hills said:

    I hate to be so late for the party, but lived on Houston across from Katz’s (and, in essence around the corner from 2nd Ave Deli) for about ten years, and have been in Forest Hills for the last five. Yes, I was born and raised in NYC, and consider myself a foodie – to the extent that I don’t care much about decor or service if the food makes me happy. Having said that, Ben’s Best is mediocre, at best.

    Though Katz’s has been in a steady decline since the late 90’s, it is still miles above Ben’s Best. The coleslaw and pickles may be the best thing in there, and they’re easily the only item properly priced.

    The only worse mistake one could make eating in the area would be to go to Knish Nosh.

  67. The NYC Food Guy said:

    Calvin of The Hills,
    If it came down to it I’d probably have to go with Katz’s too but I don’t think Ben’s Best is mediocre. There aren’t many real kosher delis in and around Manhattan anymore so I respect what Ben’s best is doing and look forward to getting back there one day.

    But when it comes to cole slaw and pickles, you’re WAY off base. The cole slaw and pickles at Katz’s are as ordinary as it comes. Ben’s Best, meanwhile, serves some of the best cole slaw I’ve had! Sweet, crisp and filled with colorful vegetables. The pickles are great too, whole and perfectly pickled and spiced. Katz’s are already cut and just plain bitter.

  68. Snow Day Store Report said:

    […] same price of one in Manhattan. And if you do head out to Real Good Rego Park, be sure to pick up a pastrami on rye at Ben’s Best and do your best Vinny Chase before heading back […]

  69. Snow Day Store Report: High Tops said:

    […] same price of one in Manhattan. And if you do head out to Real Good Rego Park, be sure to pick up a pastrami on rye at Ben’s Best and do your best Vinny Chase before heading back […]

  70. Larry L said:

    Having lived in Rego Park since 1945.Ben’s Best is part of my family’s history.THey have catered my Bar Mitzvah,wedding reception and numerous family functions.When visiting my daughter in Maryland,I am commandered to bring comfort food along.Mushroom barley soup ,chopped liver,corn beef and pastrami,just to name a few.Even now ,I frequently stop in for lunch or dinner.They remain the “Best” as far as I am concerned. I still remember Jay’s Mom handling the cash register.

  71. Adrianne L said:

    And I am the daughter to whom Larry L delivers comfort food. I still anticipate a stop in whenever I’m “home” (when asked where “I come from” I am always “from” New York”. I only “live” in Maryland!). The restaurant’s office is right in the dining room, OMG that’s priceless! Ben’s is as much a part of my personal history as my family, friends and life experiences. Every deli I eat at is compared to Ben’s Best and none is better.

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