Pastrami Queen, née King, first got its start in Queens in 1956.
Pastrami Queen’s outpost at 55 Water Street is not kosher, but its Upper East and West Side locations are. There is also a Pastrami Queen in the somewhat still newly renovated Moynihan Food Hall. Coming up on four locations and nearly three-quarters of a century in operation is an objective achievement in the hospitality industry, where major players close to public shock not infrequently.
In-store, the pastrami is heated and steamed for 24 hours to achieve peak moisture and tenderness—a third of the three-day process from raw deckle cut acquisition to finish.
Pastrami Queen opens in Brooklyn’s Time Out Market New York at 55 Water Street this February.