
Based on 1,653 reviews
Hand-carved Montreal-style smoked meat on rye — the defining item, generously stacked with a smoke-cured depth that grocery-store delis can't touch
Clear, golden chicken broth with a fat, tender matzo ball — the kind that's fluffy in the center without falling apart
Brined and slow-cooked corned beef, sliced thick on rye — a close second to the smoked meat and equally well-executed
Old-fashioned chopped chicken liver — rich, slightly coarse, served with rye and crackers; the benchmark version of a disappearing dish