David Lebovitz

"There are few really good delis left in New York. In Manhattan, Pastrami Queen does a good job."

Robert Sietsema

"Luckily, being in the New York City area, there are plenty of delis left. These are the best. Pastrami Queen: The pastrami is sliced thick and crumbly by machine — though it seems hand sliced — and the sandwiches on rye are of the overstuffed variety."

Laura Siciliano-Rosen

"This is classic New York on a plate. Order: Pastrami on rye (alas, not double-baked rye) with mustard. Pastrami Queen is a beloved uptown option."

Adam Platt

"This modest-looking Upper East Side establishment is descended from the famous old kosher institution, Pastrami King, late of Kew Gardens, and as the names indicates, the peppery, marbled, well-brined pastrami recipe remains the specialty of the house."

Christina Izzo

"The thick-sliced pastrami is fatty and fall-apart tender, kissed with smoke and served up on slices of Orwasher’s rye."

Craig Cavallo

"Is Pastrami Queen the Upper East Side's best option for a pastrami sandwich? It's been turning out a fine rendition on 78th and Lexington since 1995."

Rob Cramer

"The pastrami on rye has the perfect blend of spices, and it’s incredibly succulent."

Julie Besonen

"The ruddy pastrami at this Upper East Side deli is buttery, fragrant and supple, with blackened peppery edges. It's quickly and neatly mounded; little spills out from the mustard-slathered rye bread."

Deborah Dunn

"“They turn out a very good sandwich.” Agreed. But as much as I enjoyed the refreshingly modest portions and slightly sour seeded rye bread, I craved a little more salt and pepper and a little more attention from the harried staff. Neither were deal breakers in the end."

Ben Jay

"One of the few quality Uptown pastrami joints, Pastrami Queen has been serving thick sandwiches since the late ‘90s, after moving from its original home in Queens. Try the classic pastrami with Russian dressing, or if you’re feeling extra adventurous, try it as part of a massive triple-decker, along with some combination of corned beef, salami, tongue, turkey, or chopped liver."