Several sandwiches at David's Brisket House have made the pages of Serious Eats, but there's a lot more to this place than brisket three ways. The deli, originally owned by Jewish immigrants from Yemen and Russia, was passed down to a Muslim partner (also from Yemen) during the 1980s. Now it's keeping up the deli tradition—in Bed-Stuy—in a fashion that's quintessentially New York.
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The deli's name notwithstanding, I generally prefer the pastrami or corned beef to the brisket at David's Brisket House. (I mean, in general, I prefer pastrami or corned beef to brisket, too.) Unless the brisket is turned into a "Brooklyn Cheesesteak" ($8).
It's been a great year for sandwiches in this city. We found new loves in pastrami and patty melts. We celebrated grilled cheese in all its oozy forms. We even hacked a few sandwiches of our own. Here are 30 standout sandwiches we had this year.
Beef, that delicious master of forms. We love it cured into salty pink pastrami and layered on rye. We love it ground with Parmesan, shaped into meatballs, and lined up on a saucy sub. We love tender short ribs and grizzly burnt ends, stringy brisket and tangy corned beef. It's just so tasty in all its outfits; here are 25 to get you drooling.
Good brisket is hard to come by, but the slow-cooked meat at newly re-opened David's Brisket House does right by its namesake.
If you've never been to David's Brisket House, now is a good time to make your first pilgrimage. The Bed-Stuy institution—a longstanding Jewish deli now operated by Muslims—has re-opened its doors after being closed for over two months of renovation.