I want to like K&Z, I really do, but the pastrami I had last weekend was cold and way too chewy. I've seen it written how they emulate Katz's, but Katz's pastrami is ALWAYS warm, if not hot, and ALWAYS extremely tender, and this time at K&Z it was neither. The only way you can get away with slicing your pastrami that thick is if it's tender enough. If it's not going to be juicy and fall apart delicate the way it is at Katz's, then you should just slice it thinner to compensate. Please guys, I know you can do better, and sure hope you do!
Bagels were excellent, BTW!