Gone are the days when San Antonians were forced to trek to New York and pay $30 (transportation and lodging not included) at Katz’s Delicatessan for a good pastrami sandwich. Now, one need only head south on Broadway to The Hayden Restaurant.
“Rarely ever am I blown away,” a customer stops to tell The Hayden’s owner, Adam Lampinstein. “See you again soon,” Lampinstein replies, pleased but not surprised.
The sandwich distinguishes itself from others by way of The Hayden’s careful attention to detail found in 6 ounces of thick-cut brisket, homemade sauerkraut, a special house deli mustard, house-fermented pickles and rye bread from local favorite The Bread Box. There’s also a double meat version in case that doesn’t sound filling enough.
“We’ve had people in here who have been to Katz’s in New York, which is like the mecca of pastrami sandwiches, say, ‘This is as good or better than the one I had there,’” Lampinstein says.
Making pastrami is a long and arduous process: It has to be brined, crusted, smoked, then steamed to add moisture back in. Lampinstein, who had always wanted to open a deli-meets-old-school-diner, particularly with a pastrami focus, sees his sandwich as the combination of his Jewish roots with Texas barbecue sensibilities. It brings something different to both sides of its inspiration—those looking for a traditional pastrami sandwich are delighted by the lingering smokiness while those who love barbecue will find something new in a tangier, mustard-crusted brisket.
The Hayden, with its motto of “thoughtful, not overthought,” brings purposeful reasoning to an all-purpose spot. The food is done with a sharp chef’s mentality, but the setting and prices are not as intimidating—fitting in with the diner-ethos at the restaurant’s core. “If you want to come in and get a steak and a glass of wine you can … if you want to get a burger and a Lone Star that’s totally cool, too,” Lampinstein says. He measures his success by whether a chef would want to eat at the restaurant on his day off. He also hopes they’re creating a place where people will meet their friends for happy hour, then bring their family in for breakfast on the weekends.
Three Other Local Sandwiches to Try
The Californian Turkey
One of the most popular lunch options at Bird Bakery, this is made with roasted turkey, Havarti, arugula, avocado, tomato, red onion and raspberry chipotle mayonnaise, all on seeded bread. 5912 Broadway, birdbakery.com
Habanero Roast Beef
The Station Café’s roast beef sandwich with melted mozzarella, habanero aioli, lettuce and tomato is a must-try. 108 King William St., thestationsa.com
Serious Sandwich
With salami, two types of ham, provolone cheese, cheddar cheese, chopped black olives, onions,
tomatoes and lettuce on Italian flatbread, this Zito’s Deli favorite is often enough for lunch and dinner. 8800 Broadway, Ste. 108; 6007 Callaghan Road, zitosdeli.net
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Where to Get the Best Pastrami in San Antonio - San Antonio Magazine
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