America's Best Jewish Delis

Zack Kinslow: Pastrami is INSANE. Something everyone must try once in their life, even if only visiting NYC, and especially if living here.

Offbeat L.A.: Authentic 1950s-designed Jewish deli that originally opened in Boyle Heights in 1931. Moved to its current location in 1953.

Martin Lewison: Matzo ball soup full of dill, potato pancake crispier and more seasoned than a Chanukah latke, and Dr. Ruth 'wich is A+ with xtra Rus. Dres.

Rem Koning: Crunchy and fluffy Bialys, great with lox, fried eggs, and/or house crispy pastrami.

Daniel Tewfik: Matzoh ball soup is truly the best cold remedy. Get some Jewish penicillin when you're here.

Eater: This upscale Jewish deli concept from Ben and Jen Johnson and Shelley Sweet of popular breakfast spot, West Egg, and executive chef Todd Ginsberg has been winning hearts since it opened in early 2013. En savoir plus .

Justin Ordoveza: The latkes here are huge. One is the size of a burger patty. It's served with sour cream and cherry apple sauce.

Mark J: World class NY deli deep in the heart of Texas, Houston anyway. Every dish is truly authentic. Save up your calories the day you eat here.

Megan Krumm: Two words.. Pastrami gravy. The homemade applesauce is also good!

Elizabeth: Awesome throw back restaurant. Hasn't changed since the 1960s and the corned beef is out of this world.

Gideon Olshansky: Just as good as any Jewish deli, the smoked meat is delicious and the pickles are too

Zach Steiner: Best deli outside New York. Pastrami, Reubens, Matzo ball soup, Cel ray soda.

Jonathan Richards: GIANT sandwiches, delicious pastrami, and enough pickles to feed an army

Ronan Flynn-Curran: Great Jewish deli eats. Usually stuff my face with latkes, pickles, pastrami and more pickles. Busy at weekends for brunch, but we'll worth a visit.

Jeremy Cohen: If you're from Ann Arbor, and a Jew, there is a 100% chance you'll see your family friends

Jenni Russell: You can't go wrong with anything on the menu. Sandwiches are huge and breakfast is served all day. Free pickles to start your meal and free chocolate chip cookies to end it.

Broidy: I grew up in NYC and I can say this place has legit Jewish style deli food. Can't go wrong with the Reuben or anything pastrami or corned beef based.

Autumn Hood: Must haves include the knish and the pastrami, delicious, every time!

Cory K.: The Delight was TRULY a delight, probably the best pastrami I've ever had. The broth of the chicken soup was succulent!

Rich: It's all good. Been here forever while other delis have come and gone. Always great service even when they are packed.

MNT M.: During breakfast, the aroma of freshly brewed lattes and cappuccinos hit your nose as you mull a variety of deli staples such as smoked fish platters with Nova lox and whitefish. En savoir plus .

JH H-D: Huge portions. Get the half soup, half sandwich. The matzo ball soup is tasty

LA Weekly: Chef Micah Wexler smokes his own fish, cures his own pastrami, makes his own pickles and generally obsesses over the quality of every last detail. En savoir plus .

Brett Fromme: Great classic NYC deli food. The best half-sour pickles in Manhattan. Can't go wrong with the Corned beef or pastrami. Great matzoh ball soup!

Steven de Mena: Everyone gets the #19 Pastrami but my love is the #24 Roast Beef. On an Onion Roll it rocks.