Some people drive across state lines for a sandwich, and in Garfield, New Jersey, that habit makes perfect sense. A small storefront in a busy plaza has built a following so loyal that weekend lines stretch toward the door.
The reason is simple: pastrami, carved by hand and stacked so high that many diners save half for the next day. Folks who know the famous delis of lower Manhattan keep comparing this spot to Katz’s, and some boldly call it better.
Even better, the prices tend to leave wallets in good shape. Keep reading to learn where this deli sits, what sets its counter apart, when to show up to skip the crowd, and why a free taste while you wait has become part of the legend.
A Plaza Storefront on River Drive
Big reputations sometimes come in small packages. Pastrami Grill Bistro sits at 83 River Dr, Garfield, NJ 07026, inside a modest plaza shared with a few other food businesses.
The building itself does not shout for attention. It is a compact storefront, the kind that is easy to drive past if nobody has told you about it.
Plenty of people have been told, though. The deli has collected around 1,800 public opinions online and holds a strong 4.6 out of 5, which is impressive for any neighborhood counter.
Garfield sits in Bergen County, in the northern part of the state. That puts it within driving distance of New York City, a detail that matters more than you might think once the Katz’s comparisons start rolling in.
The setup is simple. You walk up to a counter, order, and watch your meal come together right there.
Many guests grab their food to go, partly because the dining room is small and partly because the sandwiches travel well. A handful of tables inside and some outdoor seating give dine-in fans a few options.
So the stage is set: a tiny shop, a full parking lot, and a line of hungry people. The next question is what keeps them coming back.
The Katz’s Comparison Everyone Keeps Making
Few compliments in the deli world carry more weight than a nod to Katz’s Delicatessen in Manhattan. At this Garfield counter, that comparison comes up again and again.
Some diners call the Garfield sandwich on par with the legendary New York spot. Others go further and say it beats the original, especially those who love thick, hand-sliced pastrami.
One New Yorker summed up the only downside clearly: the traffic coming from the city. If not for that drive, the trip would happen all the time.
The counter style helps the comparison stick. Ordering here feels much like the busy delis of lower Manhattan, only without the chaos.
Price is another part of the conversation. Many guests point out that the quality feels similar to Katz’s without paying a small fortune for the privilege.
For people who cannot easily get into the city, the place has become a go-to stand-in. Some regulars simply call it the next best thing, and others no longer feel the need to cross the river at all.
Of course, comparisons only go so far. The real proof lives behind the glass, where the carving knife does its work.
Carving Right Before Your Eyes
Here is a deli where the show is part of the meal. Staff members slice the meat right in front of you, and that bit of counter theater is a big reason people love the visit.
Several employees work the counter at once, building sandwiches as orders come in. That setup keeps things moving even when the shop gets busy.
Fans of hand-cut pastrami appreciate the thick slices. Many describe the meat as tender, juicy, and not fatty, with seasoning that never overpowers.
Watching the process also helps first-timers decide what to order. You can see exactly how much meat goes into each sandwich, which tends to make the choice easy.
There is a satisfying feeling in seeing your own lunch carved and stacked to order. It turns a quick errand into something closer to an event.
Not every moment is flawless. One less happy guest felt some of the outer bark ended up trimmed away, and a few noted that the meat could have been warmer on their visit.
Still, the vast majority leave impressed. And before your sandwich is even finished, the counter crew often has one more surprise ready.
Free Samples While You Wait
Good news travels fast, and so does a free taste of pastrami. One of the most talked-about habits at this counter is the sample slice handed over while you order.
Staff often offer a few pieces of pastrami or corned beef as you stand at the counter. Some guests even get to try different meats before deciding what to order.
That small gesture does a lot of work. For many people, the first bite tells them exactly what kind of meal is coming.
It also helps newcomers who are torn between options. Trying both meats side by side makes the decision simple.
A few guests skip the samples on purpose. One person passed only to save room for the main event, which, considering the portion sizes, was probably a smart move.
The habit also sets a friendly tone right from the start. It signals that the crew wants you to enjoy yourself, not just move along.
Plenty of shops talk about hospitality. Here, it shows up as meat on a plate before you have paid a cent, and that leads nicely to the people behind the counter.
Sandwiches Stacked Sky High
Plan on leftovers. The portions at this deli are so generous that many diners only finish half their sandwich.
Pastrami on rye is the star, and it arrives packed with meat. One guest paid about $20 for a pastrami Reuben and saved half the pastrami to build a second sandwich the next day.
The meat holds up well, too. Some people say leftovers stayed juicy and flavorful even after reheating.
Rye bread here comes from Rockland Bakery, a well-known name among New Jersey and New York deli fans. One guest found the rye got soggy under the heavy filling, so eating it fresh is the best move.
Beyond the classic, the Reuben draws plenty of love. It comes with sauerkraut and dressing on toasted bread, and the Rachel has its own devoted fans.
Corned beef sandwiches with melted cheese and coleslaw also get high marks. Pastrami with coleslaw and pastrami with Swiss are popular ways to switch things up.
With this much meat on the board, appetite planning becomes part of the trip. But the menu does not stop at sandwiches.
Brisket, Corned Beef, and Beyond
Pastrami gets the headlines, but the supporting cast has fans of its own. Corned beef and brisket come up often among regulars.
Corned beef is described as tender and soft, with some guests calling it some of the best they have had in years. Brisket with cheese also earns praise, though one diner thought it could use a little something extra.
Soups have a following, too. Matzo ball soup appears regularly in conversations about the menu, and some regulars say the soups match the quality of the sandwiches.
Not every bowl hits for everyone. One guest found the split pea soup thinner than expected.
A sloppy joe made one first-timer so happy that half was all they could manage. A pastrami empanada also gets a strong recommendation from people who tried it.
Sides round things out. Steak fries, macaroni salad, coleslaw, onion rings, and french fries all show up on trays.
Then there are the pickles. House pickles come with sandwiches and get mentioned almost as often as the meat, which says a lot at a pastrami shop.
Pickles That Earn Their Own Fan Club
A deli lives or dies by its pickle. At this Garfield counter, the house pickles hold their own beside the main attraction.
They come with sandwiches as a standard side. Many people say they pair nicely with each meaty bite.
The pickles show up in conversations about the shop nearly 90 times, which is a remarkable showing for a side dish. Clearly, people notice them.
Some guests consider them the finishing touch that makes the whole plate feel complete. Others simply call them good and keep eating.
Including pickles with the sandwich also adds to the value. One diner pointed out that prices feel reasonable considering both the size of the sandwich and the pickles on the side.
It may seem like a small thing. In deli culture, though, a quality pickle is a sign that the kitchen pays attention to details.
With the plate covered, the next part of the story is the people handing it across the counter.
A Crew That Treats Guests Like Family
Warm service might be the secret ingredient nobody lists on the menu. Guests describe the staff as friendly, quick, generous, and professional.
Many say they feel treated like family from the first visit. The welcome feels sincere without anyone rushing you.
The owner gets special credit. Regulars mention that the person running the place clearly cares about customers and takes pride in the food.
Small courtesies add up. Even when a first-timer ordered multiple sandwiches one at a time, the employee kindly explained it would be easier to list them all at once, without being rude about it.
Consistency is another theme. Several regulars say the experience feels reliable visit after visit, which keeps them returning.
Ordering can be tricky at times. A couple of guests noted they had to repeat themselves, especially during busy stretches.
Overall, the crew turns a fast counter stop into a pleasant visit. Speaking of busy stretches, timing your trip can make a real difference.
Beating the Weekend Rush
Patience pays off, but strategy pays off faster. Weekends bring lines here, sometimes stretching out the door.
The good news is that the line usually moves quickly. With several people working the counter, many guests reach the front in under ten minutes.
Weekdays tend to be calmer. One diner visited around noon on a weekday and found the wait easy, while another arrived around 4 PM on a Wednesday and saw almost no line.
Sundays can draw a crowd too. A first-timer on a Sunday found a short line, which at least gave time to study the menu.
If you are ordering for a group, tell the counter everything at once. That small tip keeps the line flowing for everyone.
Deal days can also boost traffic. One guest happened to visit on a $2 hot dog day, which may explain an especially long wait.
Bottom line: weekday afternoons are your friend. Weekend warriors should simply arrive ready to wait a bit.
Small Room, Big Takeout Culture
Space is the one thing in short supply. The dining area is small, with only a few tables inside.
Some outdoor seating helps when the weather cooperates. Still, most orders seem to head out the door in bags.
That takeout habit works well here. The sandwiches hold up, and the huge portions make home leftovers practical.
Inside, guests describe the room as clean and pleasant. One diner praised the music and the overall vibe, calling it great all around.
The crowd is a real mix. Locals running errands, families, out-of-state travelers, and deli lovers from New York all pass through.
A family visiting from California stopped in twice during one trip. Another guest planned a healthy, high-protein lunch, saw the word pastrami, and changed plans on the spot.
It suits anyone who loves a classic deli sandwich and does not mind a casual counter setup. Fancy dinners belong elsewhere, but serious sandwich fans will feel right at home.
Hours, Costs, and Parking Tips
Practical planning makes the trip smoother. The deli opens at 11 AM every day of the week.
From Sunday through Thursday, it closes at 8 PM. On Friday and Saturday, hours stretch until 10 PM, which is handy for a later meal.
Prices land in a comfortable range for the portion size. A pastrami Reuben ran about $20 for one guest, and two sandwiches with two sodas came to roughly $42 for another.
Many people say the value stands out, especially with beef prices climbing. Credit cards are accepted, according to at least one diner who paid that way.
Parking happens in the plaza lot. Many guests find it roomy and easy.
During peak times, though, spots can fill up. One visitor ended up parking on a side street across the road, so leave a little extra time on weekends.
The official website is pastramibistro.com if you want to browse the menu before arriving. Doing your homework speeds up the line too.
Worth the Drive to Garfield
So, does the hype hold up? For most people who make the trip, the answer is a confident yes.
The formula is not complicated. Hand-carved pastrami, huge portions, friendly service, and fair prices make a strong case on their own.
Not every visit is perfect. A few guests have had off days with ordering, temperature, or how the meal sat with them later, and the small room can feel tight.
Even so, the strong overall reputation speaks clearly. Many first-timers promise to return, and plenty actually do.
For North Jersey residents, this may become the new regular deli. For New Yorkers, it offers a Katz’s-style experience with an easier price tag, if you can handle the drive.
Go on a weekday if you dislike lines. Go hungry no matter what.
And bring a container for leftovers. Tomorrow’s lunch might be the best part of today’s trip.
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