If the pastrami is good, the rest of the sandwich is sure to follow. And at Leven Deli, chef Luke Hendricks makes pastrami from scratch, starting with whole beef brisket that's cured for more than ten days before being smoked. The result is tender, flavorful meat that stacks into sandwiches so tasty you don't need much else to make you happy. Rye bread forms the base of the straight-up pastrami sandwich; a little pickled cabbage, Jarlsberg, house sauce and mustard combine in Leven's Reuben. If you're craving something lighter, this Golden Triangle deli serves a savory salmon-salad sandwich, a summery sub stuffed with tomatoes and burrata, and a housemade sourdough flatbread stuffed with mashed-chickpea salad. Unlike at old-school delis, you won't find twenty different sandwiches here, but what's offered is done right, making Leven a truly special specialist.
Readers' Choice: Stack Subs