This dish is one of those instances of where if loving meat is wrong, we don’t want to be right. Chef Kim Canteenwalla hits a home run with his pastrami, brined and cured in-house from everyone’s favorite luxe breed of cattle. The slices arrive warm, luscious and tender, and need nothing more than a smear of mustard and the accompanying rye bread. The pastrami melts in your mouth, and it’s unlike any other you’ll ever meet.
Best of the City 2016
Our seventh annual celebration of all things Las Vegas, from the best place to fix your speeding ticket to the best Bloody Mary.