11 of the Most Delicious Reuben Sandwiches in the U.S.

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A classic Reuben sandwich is made of corned beef, sauerkraut, Swiss cheese, and Russian dressing served on buttered, toasted rye bread. Open-faced or closed, it's a quintessentially American sandwich, and these 11 restaurants and delis have earned a reputation for making top-notch Reubens.

1. KATZINGER'S DELICATESSEN // COLUMBUS, OHIO

Katzinger's Delicatessen has been a Columbus landmark for 30 years, and their Reuben sandwich is billed as "the sandwich that built the business." The classic comes in two sizes, and the menu also features nine variations on the Reuben—including ones with slow-cooked brisket and oven-roasted turkey—to please any taste.

2. KATZ'S DELICATESSEN // NEW YORK CITY

Katz's Delicatessen in Manhattan was founded in 1888 and regularly appears in lists of New York's best delis. (You might also recognize it from the most memorable scene of the movie When Harry Met Sally.) Katz's goes through 8000 pounds of corned beef every week, with much of it going into their Reuben sandwiches. Their corned beef is slow-cured, which takes about 30 days and gives it a particular tenderness.

3. THE BAGEL DELI // DENVER, COLORADO

If you crave an extra amount of corned beef, The Bagel Deli offers a classic, piled-high Reuben with sauerkraut stuffed between layers of meat. You can also get a Reuben with pastrami or turkey, a hot Reuben, and variations using coleslaw.

4. SKIPPER'S SMOKEHOUSE // TAMPA, FLORIDA

Skipper's Smokehouse boasts Floribbean cuisine, described as "a fusion of Caribbean, Florida, and Louisiana flavors." They serve seafood, crawfish, and alligator, yet they've built a reputation for their Blackened Grouper Reuben. This sandwich has a filet of grouper grilled with Cajun seasoning on rye with Swiss cheese, sauerkraut, and Thousand Island dressing.

5. NATE 'N AL OF BEVERLY HILLS DELICATESSEN // BEVERLY HILLS, CALIFORNIA

Al Mendelson and Nate Rimer opened Nate 'n Al in Beverly Hills in 1945, and Al's grandsons Mark and David run the popular deli today. Their classic Reuben—called the "Hollywood"—is a favorite, but pastrami and turkey are also options, as are sides like potato salad and onion rings.

6. ZINGERMAN'S DELICATESSEN // ANN ARBOR, MICHIGAN

Established in 1982, Zingerman's Delicatessen serves made-to-order sandwiches with locally sourced meat and bread and dressings made on site. In 2012, Zingerman's Deli's Reuben made Food & Wine's list of Best Sandwiches in America.

7. HAM HEAVEN & DEVIL DOGS // SARASOTA, FLORIDA

When former New Yorker Rocky Rocchio moved to Sarasota, he brought his penchant for class sandwiches with him. Floridians have loved it—his Reuben at Ham Heaven & Devil Dogs was once voted best in the state.

8. CRESCENT MOON // OMAHA, NEBRASKA

One of the Reuben sandwich origin stories is that it was developed at the Blackstone Hotel in Omaha, Nebraska. The Crescent Moon Ale House, which is located just a couple of blocks down from where the former hotel stood, appropriately named its Reuben sandwich after the local landmark.

9. COURT STREET GROCERS // BROOKLYN, NEW YORK

Last year, Grub Street named Court Street Grocers as the home of the best Reuben in New York (a high honor for a town known for their deli sandwiches). Court Street Grocers, which has three New York locations, makes their own "comeback" sauce for their Reuben sandwiches, described as a spicier alternative to Russian or Thousand Island dressing. They also use locally made bread and sauerkraut and concentrate on a balance of flavors instead of how much meat their Reuben contains.

10. CANTER'S DELI // LOS ANGELES

Canter's Deli has been serving L.A. since 1931, and they say they've gone through 10 million pounds of corned beef in that time (though you can also order their Reuben with the usual alternatives—pastrami or turkey—or with a vegetarian option).

11. SAM LAGRASSA'S // BOSTON

Sam LaGrassa's tagline is "World's No. 1 Sandwiches," and its patrons—who regularly wait in long lines—probably agree. The family owned shop is only open during weekday lunch hours, but the take-out menu assures you can get your fix anytime, assuming you plan ahead. Their Jumbo Reuben, which comes on grilled pumpernickel, is also available for delivery.

Read Guy Beringer’s 1895 Essay That Coined the Term Brunch

LUNAMARINA/iStock via Getty Images
LUNAMARINA/iStock via Getty Images

In 1895, British writer Guy Beringer entreated the public to adopt a revolutionary meal that he called brunch. The word itself was, as we all know, a portmanteau of breakfast and lunch, and the idea was almost exactly the same as it is today: Rise late, gather your mates, and chat the afternoon away over a feast of breakfast and lunch fare.

He detailed all the benefits of his innovation in his essay “Brunch: A Plea,” which was published in Hunter’s Weekly. In addition to presenting a compelling case for making brunch a part of one's weekend routine, Beringer also seems like the kind of person you’d want to invite to your own Sunday gathering. For one, Beringer definitely lives to eat.

“Dinner’s the thing; the hour between seven and eight is worth all the rest put together,” Beringer wrote. “In these hurrying, worrying, and scurrying days the sweets of life are too often overlooked, and, with the sweets, the hors d'œuvre, soups, and entrées.”

Brunch, therefore, is a way to put the focus back on the food. It’s also a way to justify letting your Saturday night last into the early hours of Sunday morning, since a late first meal makes waking up early on Sunday “not only unnecessary but ridiculous.” According to Beringer, brunch should begin at 12:30 p.m., so feel free to tell your early-bird friend that the father of brunch would consider their 10:00 a.m. brunch reservation an utter travesty.

To Beringer, brunch was much more conducive to socializing than the quiet, comforting solitude of an early breakfast.

“Brunch ... is cheerful, sociable, and inciting. It is talk-compelling,” he explains. “It puts you in a good temper; it makes you satisfied with yourself and your fellow-beings. It sweeps away the worries and cobwebs of the week.”

And, as for the bottomless mimosas, Bloody Marys, and overall boozy nature of brunch these days, Beringer approved of that, too.

“P.S.,” he adds, “Beer and whiskey are admitted as substitutes for tea and coffee.”

You can read his whole groundbreaking composition below.

"When one has reached a certain age, and the frivolities of youth have palled, one's best thoughts are turned in the channel of food. Man's first study is not man, but meals. Dinner is the climax of each day. You may have your chasse café afterwards, in the shape of theatre, music hall, or social gathering; but it is little more than a digestive. Dinner's the thing; the hour between seven and eight is worth all the rest put together. A parallel might be drawn between these sixty minutes and the Nuit de Cléopatre; but neither in length nor moral tendency would it be suitable to Hunter's Weekly. In these hurrying, worrying, and scurrying days the sweets of life are too often overlooked, and, with the sweets, the hors d'œuvre, soups, and entrées. To use a theatrical simile, there is a tendency to regard meals solely as the curtain raisers of the day's performances. Who has not whirlwind friends who rush in upon him, exclaiming, "Let's have a spree to night, old man! We won't bother about feeding; a chop or steak will about do us." What a pitiable frame of mind! Not that I am a gourmet. I hate the term. I regard a gourmet simply as a gourmand with a digestion. Excessive daintiness in regard to food is merely a form of effeminacy, and as such is to be deprecated. But there is a happy medium—everything good, plenty of it, variety and selection. On week days these conditions can without difficulty be fulfilled, but Sunday affords a problem for nice examination. All of us have experienced the purgatory of those Sabbatarian early dinners with their Christian beef and concomitant pie. Have we not eaten enough of them? I think so, and would suggest Brunch as a satisfactory substitute. The word Brunch is a corruption of breakfast and lunch, and the meal Brunch is one which combines the tea or coffee, marmalade and kindred features of the former institution with the more solid attributes of the latter. It begins between twelve and half-past and consists in the main of fish and one or two meat courses.

Apart altogether from animal considerations, the arguments in favor of Brunch are incontestable. In the first place it renders early rising not only unnecessary but ridiculous. You get up when the world is warm, or at least, when it is not so cold. You are, therefore, able to prolong your Saturday nights, heedless of that moral "last train"—the fear of the next morning's reaction. It leaves the station with your usual seat vacant, and many others also unoccupied. If Brunch became general it would be taken off altogether; the Conscience and Care Company, Limited, would run it at a loss. Their receipts on the other days would, however, be correspondingly increased, and they would be able to give their employés a much-needed holiday. The staff has become rather too obstinate and officious of late. That it must be a case of Brunch or morning church I am, of course, aware; but is any busy work-a-day man in a becomingly religious frame of mind after rising eight and nine o'clock on his only "off" morning? If he went to bed in good time the night before, well and good; but Saturday is Saturday, and will remain so. More especially from seven onwards. To a certain extent I am pleading for Brunch from selfish motives. The world would be kinder and more charitable if my brief were successful. To begin with, Brunch is a hospitable meal; breakfast is not. Eggs and bacon are adapted to solitude; they are consoling, but not exhilarating. They do not stimulate conversation. Brunch, on the contrary, is cheerful, sociable, and inciting. It is talk-compelling. It puts you in a good temper; it makes you satisfied with yourself and your fellow-beings. It sweeps away the worries and cobwebs of the week. The advantages of the suggested innovation are, in short, without number, and I submit it is fully time that the old régime of Sunday breakfast made room for the "new course" of Sunday Brunch.

P.S.—Beer and whiskey are admitted as substitutes for tea and coffee."

Naples, Florida, Resort’s Bottomless Bloody Mary Bar Costs $35 and Offers 48,000 Flavor Combinations

The Catch of The Pelican
The Catch of The Pelican

There's no limit to the snacks, garnishes, and full-fledged meals that can be served on top of a Bloody Mary. And at the Naples Grande Beach Resort in Naples, Florida, you don't have to edit yourself when assembling the cocktail. The bottomless Bloody Mary bar at the hotel's Catch of the Pelican restaurant has enough ingredients to make 48,000 possible combinations, and guests can access them all for $35, Travel + Leisure reports.

The drinks served at this bar start with either red or green Bloody Mary mix and vodka, or tequila if you want to make yours a Bloody Maria. You can dip the rim of your glass in one of the eight salt and spice mixtures created in house and up the heat factor with a dash of hot sauce—20 brands of which are available.

But the garnishes are where the bar gets serious. With 75 toppings to choose from, the spread looks more like a Vegas buffet than a Bloody Mary bar. Options include classics like olives and celery, as well as over-the-top indulgences like egg rolls, jalapeño poppers, and fried ravioli.

A single drink from the bar costs $14, but $35 for the bottomless option isn't bad if you think of the garnishes as all-you-can-eat brunch. The Catch of the Pelican also sells brunch items that aren't served on top of cocktail glasses. For diners looking for a more simple drink to go with their meal, there's a make your own mimosa bar.

The hotel restaurant serves brunch every weekend from 10 a.m. to 2 p.m. If you can't make it to Naples to try the Bloody Mary bar in person, you can experience the glory in the pictures below.

Bloody Mary Bar.
The Catch of The Pelican

Bloody Mary bar.
The Catch of The Pelican

Bloody Mary bar.
The Catch of The Pelican

Bloody Mary.
The Catch of The Pelican

[h/t Travel + Liesure]

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