Gail Simmons

"It’s not just the noodles; its the flavor and light texture of the matzo ball, as well as the chicken broth itself, that I love so much. The broth tastes homemade, fresh and comforting…just as it’s supposed to: like chicken!"

Gael Greene

"A portion of the dark, grown-up, deliciously meaty chopped liver (unpolluted with chopped egg) is enough for a couple of schmears each."

James Beard Foundation

"Served as an appetizer on a bed of lettuce or piled between two slices of bread and eaten as a sandwich, the 2nd Avenue Deli’s smooth, creamy chopped liver is among the best in New York City."

Steve Dolinsky

"The deli is still my favorite in Manhattan for matzo ball soup."

Ed Levine

"It's very tasty, and large."

Saveur

"Take a look at the iconic pastrami on rye, served in what is arguably its ideal form at New York's 2nd Ave Deli: double-steamed meat, piled high. It's the same sandwich today that it was when the restaurant first opened in 1954."

Robert Sietsema

"Luckily, being in the New York City area, there are plenty of delis left. These are the best. Second Ave Deli: While the pastrami is good, the corned beef is better."

Adam Roberts

"I say go with the corned beef. At the 2nd Avenue Deli the corned beef is lean, incredibly tender and still warm as you bite into it. If that doesn’t scream “Welcome To New York” as you’re eating it, I don’t know what does."

New York Magazine

"Many fans never get past the ever-popular pastrami and even better corned beef (we like them served as a pair, on twin rolls)."

Adam Roberts

"The coleslaw was the best in New York. Why? Bad coleslaw is saturated with mayonnaise; great coleslaw is spiked with vinegar, tart and peppery, and–most importantly–crisp to the tooth. The 2nd Ave. Deli’s coleslaw was all these things: I’d never eaten a brighter coleslaw."