Some sandwiches are just lunch, and some carry decades of family stories between two slices of rye. In a quiet corner of Bayside, Queens, one kosher deli has been stacking pastrami for more than half a century.
Locals bring their kids, then their grandkids, and even throw 90th birthday parties there. The pickles and coleslaw land on the table before anyone orders, and nobody counts how many refills go around.
Pastrami comes up more than any other dish when people talk about this spot, and for good reason. Keep reading to learn where it is, what to order besides that famous sandwich, when to go, and why so many New Yorkers skip the trip into Manhattan for their deli fix.
Bring an appetite, because portions here are not shy.
A Bayside Address Worth Knowing
The sign reads Ben’s Kosher Delicatessen Restaurant & Caterers, and it sits at 211-37 26th Ave, Bayside, NY 11360, in the borough of Queens.
It is a long-running kosher deli and diner, part of a longtime chain built around sandwiches and Eastern European comfort food.
The menu goes well past cold cuts. Goulash, stuffed cabbage, potato pancakes and matzo ball soup all share space with the deli classics.
Still, one dish rules the conversation. Pastrami gets mentioned far more than anything else on the menu, with corned beef running a distant second.
That tells you plenty about what people come for. It also tells you what to order on your first trip.
The location is handy for northeast Queens residents and anyone driving in from Long Island. Plenty of people point out that a deli this solid saves them the trek into Manhattan.
The building itself is roomy, with a dining room, a takeout counter and a separate party room in the back.
So the address is set. Now for the story behind the counter.
Half a Century of Pastrami Loyalty
More than 54 years. That is how long this deli says it has proudly served its community, which places its start in the early 1970s.
Few restaurants in New York last that long. Even fewer keep the same families coming back across generations.
Regulars talk about growing up near a Ben’s location by their elementary school. Decades later, those same kids return for milestone birthdays, including a 90th celebration with pickles and pastrami on the table.
The decor leans into that history. The look has a 1960s feel that many guests find charming rather than dated.
Recent renovations have freshened the space without erasing the old school deli spirit. The result is a room that feels updated but familiar.
Fun fact: the deli has also appeared on Diners, Drive-Ins and Dives with Guy Fieri, which brought in curious newcomers from beyond Queens.
Long histories come with high expectations, and this kitchen has spent decades trying to meet them one sandwich at a time.
The Hot Pastrami Main Event
Ninety-nine mentions. No other dish at this deli comes close to the attention the pastrami gets.
The hot pastrami sandwich is the order that defines the place. Fans call it fantastic and say they could not ask for a better sandwich.
Here is a useful tip. Both the pastrami and the corned beef can be ordered extra lean, which is handy if you prefer a trimmer cut.
Sandwiches arrive big and generous. Many people walk out with leftovers for dinner at home.
Mustard is the classic partner, and rye is the traditional bread. Honey mustard also shows up on the menu for anyone wanting a twist.
Not every order lands perfectly. Some takeout customers have found the meat drier than expected, so eating in the dining room is the safer bet for the best version.
For first timers, keep it simple. Order the hot pastrami, ask for mustard, and let the house sides do the rest.
That plate of pickles is coming next anyway.
Bottomless Pickles and House Coleslaw
Free refills usually mean coffee. At this deli, they mean pickles and coleslaw.
Both are made in house, and both are bottomless. That alone wins over a lot of first timers.
The pickles get frequent praise for their crunch and freshness. The coleslaw collects nearly as much love, with fans calling it phenomenal.
These sides arrive alongside your sandwich, the way a proper Jewish deli should do it. They are part of the tradition, not an extra.
Some guests compare them favorably with other diners nearby and say there is simply no contest.
One small note for takeout orders. Pickles are sometimes a paid add-on to go, so double check your bag before leaving.
Inside the dining room, though, the bowls keep coming. Pace yourself, because the main event still needs room.
Beyond the Sandwich Board
Pastrami may be the headliner, but the supporting cast deserves a curtain call.
Matzo ball soup is a favorite, especially in winter when it arrives piping hot. Some fans say they would come back for the soup alone.
Potato pancakes, also known as latkes, win over newcomers trying them for the first time. Kosher hot dogs come with various toppings and have a loyal following.
The Reuben, tongue on rye, and corned beef with liver all have their fans. Brisket and chicken noodle soup appear on many tables too.
Knishes are another house specialty worth adding to the order.
Comfort plates like cabbage rolls and goulash round things out for anyone wanting a full meal. Daily specials rotate as well, though some find them a bit salty.
French fries are made fresh, and onion rings make a solid side.
The menu has something for everyone in the family. Still, nobody will judge you for ordering pastrami twice.
A Room Built for Celebrations
Birthdays, anniversaries and even cooking classes all find a home here.
The deli is also a caterer, and its back party room hosts special occasions of many sizes. A peek inside shows a pleasant setup for family events.
Groups have held 90th birthday parties there, with the kitchen handling everything from pickles to pastrami. Community programs and cooking classes have taken place in the back room too.
Head chef Atilio has earned warm words from groups who use the space.
The main dining room is deceptively big, with comfortable seating and old school diner charm. It stays clean, which many families point out.
Servers handle a crowd that includes plenty of older regulars with patience and good humor. Staff members are often singled out by name for making birthdays memorable.
The space is wheelchair accessible as well.
Kids, grandparents and first-time deli fans all fit in. That mix is part of why the place keeps going strong.
Hours, Costs and Parking Perks
Good news for early eaters. Doors open at 9 AM every day of the week.
Monday through Thursday, the deli closes at 8:30 PM. Friday, Saturday and Sunday it stays open until 9 PM.
Expect to spend about $20 to $30 per person. Some say prices run a little higher than similar places, but many feel the quality and portion size justify it.
Parking is a real perk. There is a huge free lot, which is rare in New York City.
Weekday lunch usually means little wait. Sunday dinner draws a busy crowd that keeps the staff hopping.
Takeout is popular, and plenty of locals rely on it. Just check your order before heading out, since mix-ups with sauces or sides have happened.
Plan on leftovers. The portions are large enough that a doggy bag is almost guaranteed.
Worth the Drive to Bayside
Fifty-plus years of pastrami is not luck. It is loyalty earned plate by plate.
The deli holds a 4.1 star standing across more than 800 opinions, a solid mark for a busy spot serving this many families.
Not every visit is flawless. Takeout orders have drawn the most complaints, so dine in for the best experience.
When it works, though, it really works. Generous sandwiches, house pickles, hot soup and friendly servers add up to a classic New York deli meal.
Many locals say it beats heading into Manhattan. Free parking and fair prices only help that case.
The move is simple. Grab a booth, order the hot pastrami on rye, and let the pickle bowl refill itself.
Save room for a latke, and maybe take a slice of history home in a to-go box.
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