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The Magazine

Northshore October 2025
  Before moving to New York City, Joe Langhan thought of pastrami as being more or less like any other cold cut. Tasty enough, but nothing special. Then he tried the pastrami sandwich at Katz’s Delicatessen and discovered there was more to the brined and smoked meat than he realized. Years later, when he moved back to Massachusetts and settled in Gloucester, his craving for high-quality pastrami came with him. He tried to find a suitable sandwich, but nothing he tried quite made the grade. “I’d say, ‘It’s OK, but it’s nothing like the real thing,’” Langhan says. So he and Essex
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