{"id":353,"date":"2016-10-25T08:39:46","date_gmt":"2016-10-25T07:39:46","guid":{"rendered":"http:\/\/wp.architect-us.com\/2016\/10\/25\/pastrami-and-cheesecake-in-carnegie-deli\/"},"modified":"2017-02-28T15:48:35","modified_gmt":"2017-02-28T14:48:35","slug":"pastrami-and-cheesecake-in-carnegie-deli","status":"publish","type":"post","link":"https:\/\/www.architect-us.com\/blog\/2016\/10\/pastrami-and-cheesecake-in-carnegie-deli\/","title":{"rendered":"DINING THE TYPICAL NYC FOOD"},"content":{"rendered":"\n
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Carnegie Deli<\/strong> first opened in 1937. The Deli is best known for its kosher-style favorites such as pastrami, corned beef and brisket, which are cured and smoked in its nearby commissary. Carnegie Deli also bakes <\/span>the Classic New York style cheesecake<\/strong><\/span>. <\/span>It is served with just the cake, that means no fruit, chocolate or caramel is served.<\/span><\/p>\n
About the Pastrami<\/strong>, it was introduced to the United States<\/strong> in a wave of Jewish immigration<\/strong> from Romania<\/span> in the second half of the 19th century. Beef navel <\/span>was cheaper than goose meat in America, so the Romanian Jews in America<\/strong> adapted their recipe and began to make the cheaper-alternative<\/strong> beef pastrami.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"