Portland sits close to 3,000 miles of highway away from Manhattan, yet one North Portland counter keeps shrinking that gap one sandwich at a time. The order that matters here is simple: pastrami on rye.
The meat is smoked in-house, the slices come thick, and the rye gets toasted before it meets a layer of melted cheese, a West Coast spin on an East Coast classic. This deli has earned television airtime, a loyal following, and a few strong opinions along the way.
Keep reading for the full story, including where it moved, what to order, when to show up before the best items run out, and how to decide if it belongs on the next Portland itinerary.
A Deli Counter on North Williams Avenue
Mystery solved: the spot in question is Kenny & Zuke’s Delicatessen, and it now calls 3808 N Williams Ave #125, Portland, OR 97227 home. That puts it in North Portland, Oregon, on one of the city’s busier corridors for independent eateries.
On paper, it is a Jewish deli. Google lists it as a bagel shop, and its website runs under the Kenny & Zuke’s Bagelworks name, which hints at how the business has shifted over time.
The official description keeps things tidy. It calls the place a bustling spot serving a signature pastrami and other deli fare in a roomy, light-filled space.
That signature pastrami is the reason most people make the trip. Regulars and first-timers alike tend to steer toward it, and the counter staff are known to recommend it to anyone who looks unsure of what to order.
The deli draws plenty of attention for a single-location operation. Well over a thousand people have shared their thoughts about it online, and topics like Jewish deli, rye bread, and pastrami keep popping up in those conversations.
So the setting is clear, and the headliner is obvious. What is less obvious is how this deli ended up on Williams Avenue in the first place, and that story deserves a closer look.
The Move That Changed the Menu
Plenty of longtime fans remember a different address. The deli once operated downtown, right around the corner from Powell’s Books, with reasonable parking and window seats that made for easy people-watching.
Things changed as downtown office traffic thinned out. The business relocated to its current suite on North Williams Avenue, and the shift came with a new style of service.
The older downtown setup included table service, servers who offered suggestions, and a fuller deli case. The newer version leans simpler, with a smaller menu that is ordered at the counter and often served on paper plates.
Not everyone has welcomed the change. Some longtime customers miss the full-service days and feel the shelves look emptier than they used to.
Others see the upside. A leaner operation can focus on what it does best, and the house pastrami remains the anchor of the whole enterprise.
The Bagelworks name on the website reflects that evolution. It signals a shop that now puts its baking front and center while holding on to its deli roots.
A little backstory helps set expectations. Anyone arriving with memories of the old downtown dining room should be ready for a more casual, order-and-sit kind of visit, and the next section explains why the pastrami still makes the detour worthwhile.
Pastrami Smoked Under Its Own Roof
Here is the headline act. Kenny & Zuke’s makes its own smoked pastrami in-house, and that house-made approach is what built the deli’s name in Portland.
The slices tend to come thick, sometimes around half an inch. That is a departure from the thin-sliced, piled-high style many East Coast delis are famous for.
Some fans call it a take on pastrami that is not traditional but very good nonetheless. Others go further and rank it among the best they have had anywhere, New York included.
Consistency is the honest caveat. A few longtime regulars feel the meat has varied over the years, with some visits landing better than others.
Even so, the pastrami keeps showing up as the most talked-about item on the menu. It is the deli’s calling card, and the place has been featured on both the Food Network and the Travel Channel.
The kitchen also turns out a turkey pastrami for those who prefer poultry. It has its own small following, though the beef version remains the star of the show.
Quick tip for the curious: ask how the pastrami is being served that day. The format can change depending on what bread is available, and that brings up the most important partner in the whole order.
Rye Bread, Toasted and Topped
A pastrami sandwich is only as good as what holds it together. At this deli, the classic pastrami on rye gets its own twist.
The rye is toasted, and the sandwich comes with melted cheese. Fans of the order appreciate this version of an East Coast classic because it pairs toasted rye with cheese, a combination that sets it apart from the cold-cut style.
Rye bread comes up often in conversations about the place, right alongside the pastrami itself. The two are clearly meant to work as a team.
There is a practical wrinkle worth flagging. At least one lunch party showed up expecting rye and learned the kitchen had no bread that day, so the pastrami arrived on a bagel instead.
That kind of mix-up is easy to avoid. A quick question at the counter about rye availability saves any surprise.
Staff are happy to accommodate small requests. One pair asked to split a classic pastrami on rye, and the team plated it on two separate plates so each person had their own half.
For the full experience, order it toasted. Customers suggest toasting the bread on other sandwiches too, since it tends to hold up better that way.
Rye, pastrami, and cheese, all given a trip through the toaster. That is the order the headline promises, and it is the one worth making.
Counter Service in a Roomy Room
Forget the idea of a cramped deli with elbows everywhere. The current space is described as roomy and light-filled, which gives it a more relaxed feel than many old-school counters.
Ordering is straightforward. Guests place their order at the counter, find a seat, and food arrives on simple paper plates, since there is no table service at this location.
Speed is one of the strong points. Orders tend to come together quickly, and the counter staff earn frequent praise for being friendly, polite, and accommodating.
There is outdoor seating too. On a dry Portland day, that option is a nice bonus for anyone who prefers to eat outside along the avenue.
Crowd levels vary a lot. The place can be bustling at peak times, while a weekday afternoon might feel almost private.
Tidiness has drawn mixed notes. Some describe the room as clean and well kept, while others have found tables waiting to be wiped during busier stretches.
The overall vibe is casual rather than formal. No white tablecloths, no reservations needed, just a counter, a menu, and a room with plenty of space to spread out and settle in with a sandwich.
Who Feels at Home Here
Families, travelers, and deli devotees all end up at the same counter. The mix says a lot about how wide the appeal runs.
For families, the place has long been called fun and simple. Kids can sit down without fuss, and the casual counter setup takes pressure off parents.
Out-of-town guests often plan a stop around it. Some first heard about the deli through its Food Network and Travel Channel appearances and came in to see if it lived up to the screen.
Plenty say it did. A few New York regulars have even ranked the pastrami above what they have had back home, which is high praise from a tough crowd.
Former New Yorkers are not always easy to win over, though. Some find the baked goods a little firmer than they expect, yet still come back for another try.
Brunch fans have their own reasons to visit. The deli works as a relaxed weekend stop, and the coffee gets a thumbs-up too.
Party planners are another group worth mentioning. Ordering deli items to go for a gathering is a popular move, and it lets the kitchen do the heavy lifting for a crowd.
In short, the room suits anyone who wants a New York-style deli experience without flying across the country.
Timing, Budget, and Smart Moves
Early birds get the pastrami. That is not just a pun, it is practical advice.
Popular items can sell out as the day goes on. One Thursday visit around 3 p.m. found very little left, though the staff kindly suggested an alternative sandwich from what remained.
Evenings can be a gamble as well. Closing time has been around 8 p.m. in the past, and arriving near the end of the day may mean a thinner selection, so checking current hours on the Kenny & Zuke’s Bagelworks website before heading out is wise.
On cost, plan for deli prices rather than fast-food prices. A sandwich with a side has run about $16 to $19, while simpler bagel orders have landed in the $7 to $9 range.
Opinions on value are split. Some feel the portions justify the price, while others think it runs a little steep.
The menu itself takes a moment to decode. Certain items are available all day, others only during part of the day, and some appear as specials.
A short list of smart moves helps:
Go earlier in the day. Ask whether rye is available.
Request the sandwich toasted. Look for suite 125 when arriving on North Williams Avenue.
A little planning turns a good visit into a smooth one.
A Soft Verdict From Williams Avenue
So, is the trip worth it? For anyone chasing a New York-style pastrami on rye in Portland, the answer leans toward yes.
The deli is not the same place it was in its downtown days. The service is simpler, the menu is smaller, and the Bagelworks name makes the new focus clear.
What has stayed is the core of the operation. The pastrami is still smoked in-house, still sliced thick, and still the item that staff and regulars point to first.
Paired with toasted rye and melted cheese, it offers a Portland take on a deli standard. It is not a carbon copy of Manhattan, and it does not try to be.
Expectations matter here. Arriving early, confirming the bread, and treating the visit as a casual counter meal will set things up well.
The mixed opinions are part of the story, too. A deli that stirs up this much conversation is clearly doing something people care about.
Portland has plenty of places to eat, but few that bring a Jewish deli tradition this close to home. Order the pastrami on rye, grab a seat, and decide for yourself whether North Williams Avenue feels a little like New York.
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