Food Network

"There are few better places for a good bowl of soup than a New York deli, and there are few better bowls than classic matzo ball soup. At retro Eisenberg's Sandwich Shop in Manhattan's Flatiron neighborhood, swivel stools are the ideal seat to try this banner version. Noodles and sliced carrots bob around the puffy, soft matzo balls in aromatic, Grandma-approved chicken broth."

Jane & Michael Stern

"We WILL be back, that’s for sure."

Zagat

"A bygone ode to the greasy spoon, this circa-1929 Flatiron luncheonette is known for basics like tuna sandwiches and old-style egg creams; for many, this remains a sentimental favorite."

Serious Eats

"We're also fans of the tuna melt at Eisenberg's, which you can order open-faced or closed, beautiful either way."

Time Out

"The corned-beef-and-chopped-liver sandwich and the spectacularly cheesy Reuben belong in the pantheon of the city’s deli stalwarts."

Alexandra Reichek

"This matzo ball is unlike any I’ve had as it tastes very thick and as if it’s made with wheat matzo meal. Noodles and veggies accompany the soup. It’s probably my favorite."

Meryl Pearlstein

"Perfect meal: hot pastrami on rye, fountain Coke, and garlic pickles. Add your choice of mustard or Russian on the sandwich, and life is definitely good."

Jessica Allen

"We prefer ours with a side of pastrami on rye at Eisenberg’s Sandwich Shop, a lunch counter on Fifth Avenue, whose slogan is “raising New York’s cholesterol since 1929.”

Laura Shunk

"Pastrami may have been invented in Romania, but it became the anchor of a particular brand of restaurant here in NYC. Today’s iconic shops – Eisenberg’s - to name a few–draw locals and global tourists for a taste of classic New York. Get in line at the counter and then grab a booth, and don’t forget the mustard."

New York Magazine

"Fountain cokes and Dr. Brown’s Cel-ray soda combine with oversize egg-and-bacon sandwiches and melt-in-your-mouth pastrami on rye for a true New York experience."