10 New York Deli Classics (Beyond Pastrami on Rye)

New York delis are more than just pastrami on rye, they’re cultural landmarks built on immigrant traditions, quick-service ingenuity, and timeless comfort food. From brined meats and hand-rolled bagels to matzo ball soup and frothy egg creams, these bustling counters showcase flavors shaped by history and memory. Beyond the famous sandwich lies a wide world of deli favorites, each with its own story and loyal following. This guide highlights ten classics you should try at least once for a true taste of New York.

1. Reuben Sandwich

The Reuben is a quintessential deli indulgence: buttered rye grilled until golden, stuffed with thinly sliced corned beef, Swiss cheese, and sauerkraut, then finished with Russian or Thousand Island dressing. The grilling melts the cheese and tightens the sandwich, while the kraut’s acidity cuts the richness. Usually served with a dill pickle and sometimes fries, it celebrates bold textures and flavors. Origin stories are debated, yet the classic griddled build remains a deli tour de force.

2. Corned Beef on Rye

Thinly sliced corned beef on rye is deli simplicity at its best: the lengthy brining process yields deeply savory, slightly spiced meat that benefits from generous stacking and minimal adornment. On dense Jewish rye, the beef’s texture and salt-forward flavor become the focal point. Some diners like mustard or a smear of dressing, but many prefer to let the cured meat speak for itself. Carved to order in classic delis, this sandwich pairs well with classic sides: pickles, coleslaw, or fries, and stands as a stalwart example of New York’s cured-meat traditions.

3. Bagel & Lox

A chewy, boiled-then-baked bagel layered with silky salmon and a generous schmear forms a simple, luxurious combination. Toppings like thin red onion, capers, tomato, and dill add brightness, while the glossy crust holds up to the fish’s richness. In many delis, ordering lox brings cold-smoked salmon known as Nova, while traditional lox is salt-cured. Rooted in Jewish immigrant culture, freshness and balance define the ideal bite from first chew to last.

4. Matzo Ball Soup

Matzo ball soup is the soul-soothing staple of Jewish delis. Soft, pillowy matzo balls made from matzo meal, egg, and fat float in a clear, aromatic chicken broth simmered with vegetables and herbs. Recipes vary from light, airy balls to denser, heartier ones, but the comfort is constant. Served piping hot, it is a go-to on chilly days or when consolation is needed. Its simplicity and nostalgia make it an archetypal deli comfort and a must-order.

5. Knish

Knishes are grab-and-go comfort that journeyed from Eastern Europe to New York streets. Dough encases a savory filling, classically potato but also kasha or cheese, then it is baked until golden or sometimes fried for extra crunch. The contrast between tender filling and crisped exterior is part of the charm. Knishes work as snacks or small meals and pair well with mustard or a simple salad. Humble and hearty, they suit a quick bite between errands.

6. Chopped Liver on Rye

Chopped liver is an old-world deli classic: sautéed liver and onions blended, sometimes with schmaltz and hard-boiled egg, into a spreadable mixture. Its iron-rich flavor and creamy texture make it an intense, savory bite that’s often served on rye or with crackers. While polarizing to some, it’s a nostalgic favorite that speaks to resourceful, flavor-forward cooking from immigrant kitchens. Chopped liver turns a few humble ingredients into a concentrated, satisfying spread, commonly found on appetizer platters or as a sandwich filling in traditional delis.

7. Egg Cream

The egg cream is a refreshingly simple New York classic: milk, soda water, and chocolate syrup combine into a frothy, lightly fizzy drink. Despite the name, it contains neither egg nor cream. The charm is in the texture, as the carbonation lifts the milk and syrup into a silky treat often enjoyed at counters and soda fountains. Many aficionados favor Fox’s U-bet syrup for the traditional profile, which adds to its old-school neighborhood appeal.

8. Bialy with Schmear

Bialys are cousins to bagels, baked rather than boiled, with a center depression typically filled with onion and sometimes poppy that caramelizes as it cooks. Split and smeared with cream cheese or butter, the softer crumb and onion-scented pocket make them distinct and delicious. They pair well with smoked fish, eggs, or simply stand on their own. In deli culture, a fresh bialy offers understated savory notes and satisfying chew.

9. Half-Sour Pickle

A half-sour pickle is a deli essential: cucumbers brined briefly in a natural salt solution with garlic and dill, not vinegar, so they remain crisp and bright with lively tang. Served alongside sandwiches and soups, half-sours balance rich meats and creamy spreads with snap and freshness. Made in-house at many delis or sourced from traditional pickle makers, they transform a plate’s rhythm with clean acidity and crunch.

10. Black-and-White Cookie

A cakey round, half covered in chocolate and half in vanilla fondant-style icing, the black-and-white cookie is a bakery-and-deli staple. More cake than cookie, it is soft, slightly dense, and finished with a smooth, glossy top that splits the surface into contrasting flavors. The visual divide is as iconic as the taste: chocolate and vanilla in one bite. Often enjoyed with coffee, it is a nostalgic symbol of neighborhood routines.