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Description: ‘Pete Wells’, New York Times chief restaurant critic: “the pastrami is quietly smoky, noticeably peppery, not too salty, fragrantly pink. sliced and layered on excellent, fresh, un-spongy rye modelled on the bread from schwartz’s deli in montreal and spread with a close approximation of brown deli mustard, it adds up to a pastrami on rye that only a handful of deli’s in New York can match.”