Full disclosure before I begin...I work in the restaurant buisness in Portland. But I will never knowingly post on any restaurant where either myself, or any associate of mine, has or is working. Sorry, can't see into the furture.
Been a while since I've had good computer access, and access to Chowhound. But, now that I've moved, and have access to a good computer, it is great to be back!!!! So, after an all to long sabbatical into the world of the Luddite, it is great to be able to post again.
On the recommedation of a couple of people who's chowsense I trust, I went last week to Kenny and Zuke's Deli (11th and SW Stark) for the reuben sandwich. Great friggin reuben!
Before posting, I checked out previous posts on K & Z's, and some posters commented that the pastrami was dry. Not on the day I went. Still hand cut, ( about 1/4 inch thick slices) but moist. IMHO, the secret to a great reuben is the sum of the balance of meat + saurkraut + swiss cheese + russian dressing + grilled rye. And Kennys has the equation nailed. They serve their rye thick enough to hold up to the load of the pastrami, and the moisture of the kraut and dressing, and they grill it to a golden brown. Pastrami to kraut ratio is perferct, so that the cabbage condiment is a compliment to, rather than a competitor of, the main player. And the melted cheese and thin spread of dressing brought this sandwich to a great cresendio.
Don't be put off by the 11+ dollar price of this sandwich. With the pickle, and your choice of potato salad or cole slaw, ( I chose the potato salad...red potatoes, dill, and a light dressing...great!) it is easy to make lunch and a light supper out of this.
Easily one of the top three reubens I've had on the West Coast.
Updated 1 month ago | 3
Updated 1 year ago | 1
Updated 1 year ago | 3
Updated 1 year ago | 2
Updated 11 hours ago | 13