“Only the best pastrami and corned beef are used here,” raved Frommer’s, a publication that’s been known to get around just a bit. But Roxy’s Diner doesn’t just stock quality meats—it also knows what to do with them. In the tradition of New York Jewish delis, cooks pile hot, tender slices of pastrami on light rye bread and top it off with deli mustard. The tradition continues in the classic reuben, a bulging feast of corned beef, homemade sauerkraut, melted swiss, and Thousand Island dressing. Diners can upgrade their sandwiches to New York size, which is big enough to clog a subway station. Add a pickle and a steaming bowl of matzo ball soup, and you have a meal that’s as comforting as it is delicious.
Though Roxy’s robust sandwiches may physically tower over the breakfast dishes, the morning fare is equally as enticing. The challah french toast features two hefty slices of egg bread soaked in vanilla custard and cooked to a golden brown. The pastrami hash is a perfect middle ground between breakfast and lunch. And the cheese blintzes feature sweet farmer’s cheeses stuffed inside thin crepes and served with strawberry fruit sauce.