Best Pastrami - 2009
Bussaco - CLOSED
Everyone knows that the world's best pastrami is found at Katz's (right?), where it's hand-sliced and fatty. The machine-sliced product at Carnegie Deli and Second Avenue Deli can't compare. But what can compare are the products that derive from the weird-ass fad of making pastrami out of other animals than cow. At über-bistro Bussaco in the Slope, the duck-breast pastrami slices up garnet and smoky, like a rarer Sichuan tea-smoked duck. It makes a great substitute if you are cow-pastramied out, and it's served with homemade sauerkraut and black-bread stuffing. How Eastern European is that?