Pastrami Masters
Pastrami Masters - A Brooklyn Deli Story
There's a spot in Brooklyn, a place that, you know, just sounds like a classic New York food experience from its very name: Pastrami Masters. This particular establishment, located at 812 Grand Street in the East Williamsburg area, has a story that's pretty interesting, really, a bit like many local places trying to make a go of it in a big city. It's a place that brings to mind pictures of really tall piles of thinly cut, smoky, peppery meat, all tucked nicely between slices of rye bread, which, you know, is a pretty comforting image for anyone who appreciates good deli food.
The story of Pastrami Masters, it's almost a bit of a whirlwind, especially for a new Jewish deli. When Fuad Hassan and his sons, Weseen and Mohamed, took over the location, they brought with them a vision for a place that would offer something truly special. Their focus was on brisket, whether it was slow-cooked or turned into pastrami or corned beef, the main ingredient, of course, in a Reuben sandwich. This new spot, in some respects, was meant to carry on a tradition while adding its own distinct touch, which, you know, is a pretty cool idea.
For a little while, Pastrami Masters did, apparently, quite well. It got some attention, and things seemed to be looking up. But, as we all know, life can throw some unexpected curveballs. The journey of this deli, you see, took a rather challenging turn, especially when the world changed so much for everyone. It's a tale that, in a way, shows how even the most promising starts can face really tough times, and how people try to keep going no matter what.
Table of Contents
- Who Are the People Behind Pastrami Masters?
- What Makes Pastrami Masters' Food Special?
- The Brief Shining Moment for Pastrami Masters
- How Did Pastrami Masters Face the Pandemic?
- More Than Just Beef - What is Pastrami Anyway?
- Making the Best Pastrami - What Does it Take?
- Pastrami Masters' Place in the Neighborhood
- Looking Ahead - What's Next for Pastrami Masters?
Who Are the People Behind Pastrami Masters?
The heart of any place, particularly a food spot, often comes down to the folks running it, and that's certainly true for Pastrami Masters. Fuad Hassan, along with his sons, Weseen and Mohamed, are the individuals who took on this venture. They are, you know, the ones putting in the long hours and pouring their efforts into making the place what it is. This family, it seems, has a connection to the food scene, with a history tied to David's Brisket House, which, you know, gives them a bit of a background in handling meat in a serious way.
It’s interesting, too, that this new spot, Pastrami Masters, actually opened as a second location for David's Brisket House. It moved into what used to be Wafa's Express, a place that had been around for a good eleven years before it closed its doors in November 2019. So, in a way, the Hassan family brought their brisket know-how to a familiar neighborhood spot, adding Lebanese cuisine to the menu as well, which, you know, gives diners more choices. This blending of traditions, it's pretty much a hallmark of New York's food scene, really, bringing different tastes together under one roof.
The family's commitment, you can tell, is pretty deep. They've been working hard, even when things got really tough. It's a testament, you might say, to their dedication to their craft and to serving up good food. The idea of a family working together, you know, to create something like Pastrami Masters, it's a very human story, full of hopes and challenges, and the sheer grit it takes to keep a business going day after day, which, you know, is something to appreciate.
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What Makes Pastrami Masters' Food Special?
When you think about what makes a place stand out, especially a deli, it often comes down to the food, and Pastrami Masters, apparently, has some really good stuff. Their pastrami on rye with mustard, for instance, is what they're known for. It's described as being made with a wonderful mix of American and Middle Eastern tastes, which, you know, sounds like a pretty interesting combination. The meat itself, they say, is tender, juicy, and just bursting with good flavor, which, you know, is what you want in a pastrami sandwich.
Beyond just the pastrami, the place specializes in brisket. This brisket, you see, can be served slow-cooked on its own, or it can be turned into either pastrami or corned beef. These are, of course, the main things you need for a classic Reuben sandwich, which, you know, is a favorite for many deli fans. The fact that they handle the brisket themselves, from start to finish, really suggests a dedication to the core ingredients, which, you know, is pretty important when you're talking about a place that focuses on this kind of meat.
The care that goes into preparing these items, it seems, is a big part of what makes them special. It's not just throwing things together; it's about getting the right balance of flavors and textures. The goal, you know, is to create something that tastes truly delicious, something that makes you want to come back for more. This focus on quality, on getting the basic things right, is what helps a place like Pastrami Masters, you know, build a reputation for its food.
The Brief Shining Moment for Pastrami Masters
Every new restaurant hopes for a good start, and Pastrami Masters, you know, had a moment where things really seemed to click. Just four months after they opened their doors, they caught the attention of Pete Wells, who is, of course, a well-known restaurant reviewer for The New York Times. His review, which came out on March 11, 2020, gave them a star, which, you know, is a pretty big deal for any new place in New York City.
This kind of recognition, it can really put a new spot on the map. It tells people that this place is worth checking out, that the food is good, and that the effort the owners put in is paying off. For Pastrami Masters, getting a star from a paper like The New York Times, it was, apparently, a huge boost, something that would normally bring in lots of new customers and create a real buzz around the place, which, you know, is what every new business dreams of.
The timing of this review, however, was, you know, quite something. It ran just a few days before New York City had to shut down because of the pandemic. So, while the review was a fantastic piece of news, its impact was, in a way, cut short by events that no one could have predicted. It's almost a bittersweet story, really, of a moment of triumph happening right before a huge challenge, which, you know, makes you think about how quickly things can change.
How Did Pastrami Masters Face the Pandemic?
The period right after the positive review, as we just talked about, brought a really tough time for everyone, and Pastrami Masters was, you know, no exception. When New York City closed down due to the pandemic, it meant a lot of changes for restaurants. Places couldn't have people sitting inside, and the whole way of doing business shifted dramatically. For a new spot like Pastrami Masters, which had just started to find its footing, this was, apparently, a really big hurdle.
They are, you know, struggling now. The information suggests they are working with what's called a "skeleton crew," which means just a very small number of people are able to keep things going. It's a challenging situation, to say the least, for the Gazali family, who are apparently involved in the daily operations. This kind of setup, with limited staff, means everyone is doing a lot, and it speaks to the determination needed to keep a business alive during such difficult circumstances, which, you know, is pretty admirable.
The ability to adapt, it seems, became really important. Even with the struggles, the fact that they are still operating, still trying to serve their food, shows a lot of grit. It's a reminder that even when things are incredibly tough, people in the food business, you know, often find ways to keep pushing forward, hoping for better days. Supporting local places like Pastrami Masters through services like Seamless, you know, becomes a way for people to help these businesses stay afloat during these trying times.
More Than Just Beef - What is Pastrami Anyway?
When most of us think about pastrami, we usually picture it coming from corned beef, and that's, you know, pretty much how it's done most of the time. But the interesting thing is that the word "pastrami" itself really refers to a way of preparing meat, a process rather than a specific kind of meat. It involves first curing the meat, which means treating it with salt and spices to preserve it and add flavor, and then smoking it. This two-step approach, you know, is what gives pastrami its unique taste and texture.
Traditionally, after the curing and smoking, pastrami was also steamed. This extra step, you know, helps to make the meat incredibly tender and juicy, which is a big part of what people love about it. It’s a pretty involved process, really, and it shows that making good pastrami isn't just a quick job; it takes time and care to get it just right, which, you know, is something to keep in mind when you're enjoying a sandwich.
What's also pretty cool is that while beef is the most common, you can, apparently, make pastrami out of other things too. You could, for example, turn salmon into pastrami, or even turkey, or beef ribs. This really broadens the idea of what pastrami can be, showing that the method itself is pretty versatile. So, the term pastrami, you know, is more about how the meat is treated than what kind of animal it came from, which, you know, is a neat bit of information for food lovers.
Making the Best Pastrami - What Does it Take?
If you're aiming to make truly excellent pastrami, it seems there's a widely held belief that you really have to start by making your own corned beef. This isn't just a small detail; it's, apparently, a pretty fundamental step. The reason for this is that the quality of the corned beef, the way it's prepared and seasoned, sets the foundation for the pastrami's final taste and feel. So, to get the very best outcome, you know, it starts with getting the first part of the process just right.
The traditional way of making pastrami, from curing the beef to smoking and steaming it, is known for being a very long and hard process. It takes a lot of time and effort, which is why, you know, very few delis these days actually go through all the steps of curing and carving their own pastrami from scratch. Most places, apparently, get their pastrami from suppliers, which makes sense given how much work is involved. This commitment to doing it the old way, if a place does it, really shows a dedication to tradition and quality, which, you know, is pretty special.
However, there are ways to simplify things a bit. People like Zukin and Zusman, for instance, have, apparently, worked out a way to make the process much simpler and more manageable. They've found a recipe that, you know, requires relatively little effort, making it more doable for someone who wants to try making pastrami at home without all the extreme work. This means that while the traditional way is tough, there are now options for people to try their hand at making pastrami, which, you know, is pretty cool for home cooks.
When you're making a pastrami sandwich, it's pretty straightforward, really. You take two slices of rye bread, and you mix mustard and grainy mustard together. Then, you know, you pile on that delicious pastrami. There's a thought that sometimes you just have to listen to the "pastrami masters" themselves, because they know what they're doing. It's almost like, you know, they've perfected it, and sometimes it's best to follow their lead. And, you know, cutting the sandwich in half and serving it right away is always the best. You can also play around with it a bit, like adding a touch of Dijon mustard or trying a different kind of cheese, which, you know, makes it your own.
Pastrami Masters' Place in the Neighborhood
Pastrami Masters, as we've mentioned, is right there at 812 Grand Street in Brooklyn, New York. This address, it turns out, has been home to a few different businesses over time. The company itself, Pastrami Masters of New York Inc., was officially set up on October 31, 2019, with its main office also at that same Brooklyn spot. This means that the business is, you know, a formal entity, registered with the state, which is pretty standard for any operation.
Before Pastrami Masters moved in, this location was home to Wafa's Express for eleven years, which, you know, had quite a run. The fact that David's Brisket House, which is connected to the owners of Pastrami Masters, chose this spot for their second location, shows that it's a place with some history in the neighborhood food scene. It's a spot that has seen a lot of different kitchens and a lot of different customers over the years, which, you know, gives it a certain character.
Interestingly, the address 812 Grand Street is also associated with several other businesses. There's New Grand Street Grill Inc., Grand St Grill Inc., So You Want to Change the World Inc., Grand News Inc., Davids Brisket House II Inc., El Grand Burrito Nacho Corp., and Marios Pizza Corp. This suggests that the building, or perhaps the block, is, you know, a hub for different kinds of local businesses, which is pretty common in a lively area like East Williamsburg. It's almost like a small community of businesses all operating from the same general area.
Looking Ahead - What's Next for Pastrami Masters?
Even with the challenges, there's always a look to the future, and Pastrami Masters, you know, has plans to expand its offerings. One thing that's been talked about is a breakfast menu, which is pretty exciting for those who like to start their day with something substantial. When this breakfast menu finally comes out, which is expected sometime in the next month or so, it will include a real classic of local food spots: the pastrami, egg, and cheese sandwich. This addition, you know, will give people another reason to visit, or to order from, Pastrami Masters.
For those who want to support local places like Pastrami Masters, ordering online through services like Seamless is, apparently, a good way to do it. These platforms make it easy to view the menu, see prices, and read what other people think about the food. It's a convenient way, you know, to get a taste of what Pastrami Masters offers without having to leave your home, which is especially helpful these days. The full menu, with prices and photos, is usually available online, making it simple to pick out what you want.
The goal, it seems, is to keep serving up those delicious items and, you know, to keep finding ways to connect with customers. Whether it's through their classic pastrami on rye or new breakfast items, Pastrami Masters is, you know, working to remain a part of the Brooklyn food scene. It's a constant effort, but one that, you know, the owners seem determined to continue.
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