The Great New York City Deli Census: A Case of Missing Pastrami?
Ah, the New York City deli. A haven for the hurried, the hangry, and the hopelessly devoted to a good corned beef on rye. But have you ever stopped to wonder, just how many of these culinary cornerstones actually exist? Buckle up, because the answer, like a perfectly piled hero, is layered.
The Numbers Game: From Pastrami Paradise to Pickle Perplexity
Some sources claim there are a whopping 13,000 delis in the city. That's enough pastrami to feed a small army (or a particularly enthusiastic Yankees fan). This number paints a picture of a New York City where every block boasts a deli, a place where you could practically trip over a knish.
However, others offer a more modest estimate, hovering around 6,800. Now, this doesn't mean there's a black market for pastrami on rye (although that would be a fascinating documentary), but it does suggest the deli landscape might not be quite as ubiquitous as legend has it.
So, what's the deal? Where'd all the lox go?
The truth is, counting delis is a tricky business. Here's why:
- The Definition Dance: What exactly constitutes a "deli"? Is it a bodega with a decent sandwich selection? A fancy gourmet shop with artisanal pickles? The lines get blurry, faster than you can say "hold the mustard."
- The Ghost of Delis Past: The deli scene, like any industry, experiences churn. Some delis close their doors, leaving behind just a faint scent of rye bread and a longing for a bygone era.
The Important Takeaway (Besides the Importance of Pastrami)
Don't fret, deli devotees! New York City still boasts a vibrant deli scene. Whether the number is 6,800 or 13,000, there's enough chopped liver and matzo ball soup to go around.
Here's to the delis, those quirky, iconic New York institutions that fuel our commutes, cure our hangovers, and satisfy our deepest cravings for a good sandwich.
Frequently Asked Questions (Deli Edition)
How to find a great deli in NYC?
Word of mouth and online reviews are your friends. Also, follow your nose. The aroma of freshly baked bread is a dead giveaway.
How to know if a place is a real deli?
Look for classic offerings like pastrami, corned beef, and chopped liver. Bonus points for a pickle barrel and grumpy counter staff (they just add to the ambiance).
How to order a hero like a New Yorker?
Specify your meat, cheese (if any), and bread. Keep it simple. Don't ask for mayo on a pastrami on rye (you'll get the stink-eye).
How to avoid a skimpy sandwich?
Confidence is key. Project an aura of "I know what I'm doing here."
How to impress your deli guy?
Knowing the difference between salami and soppressata is a good start. But sometimes, a simple "thanks" and a smile go a long way.
