Anthony Bourdain Once Visited This Iconic Bronx Deli, And Its Pastrami Stole The Show - Tasting Table

"Anthony Bourdain had a knack for finding hidden gems all around the world, thanks in part to an adventurous palate that saw him eat some very weird stuff on camera, from a meat slushy in Singapore to a warthog in Namibia. When it came to New York, though, his tastes were more traditional. In fact, his first recommendation for anyone visiting was to seek out an authentic deli."

"Filmed in 2014, the episode shows Bourdain sampling food from Puerto Rico, Honduras, Guatemala, and the Caribbean islands before settling down at Liebman's, where he meets Bronx historian Lloyd Ultan. As the duo discuss how the Bronx is burning, you can watch them eat a string of deli classics - pickles, chopped liver on toast, potato pancakes with applesauce, and a pastrami sandwich with the meat sliced so thin you feel like reaching out for it through your screen."

"Opened by Joseph Liebman in 1953, the deli changed hands multiple times before being bought by Joe Dekel, whose son Yuval now runs the place. The menu today is headlined by the Classic Pastrami and Corned Beef Sandwich, served with Russian dressing and coleslaw on rye. Other big-hitters include the "Liebman's Favorite", which is an open sandwich, and the "Legendary Corned Beef", along with frankfurters, knishes, fries, and latkes."

Anthony Bourdain traveled to the Bronx and embraced international and traditional New York foods, recommending authentic delis. He sampled Puerto Rican, Honduran, Guatemalan, and Caribbean dishes before visiting Liebman's and talking with Bronx historian Lloyd Ultan while eating pickles, chopped liver on toast, potato pancakes with applesauce, and an ultra-thin-sliced pastrami sandwich. Liebman's has operated since 1953, founded by Joseph Liebman and later owned by Joe Dekel; Yuval Dekel now runs it. The menu features Classic Pastrami and Corned Beef Sandwiches with Russian dressing and coleslaw on rye, plus knishes, frankfurters, fries, and latkes. Jewish delis originated in the late 1800s with Eastern European migration.

Read at Tasting Table