Harold Jaffee cut his teeth as general manager at the Carnegie Deli in Manhattan, where the sandwiches are big enough. But there’s something about New Jersey that made him want to do things bigger.
At Harold’s New York Deli, in a Holiday Inn just a kreplach’s toss from Exit 10, Mr. Jaffee serves a 26-ounce pastrami sandwich, two little triangles of bread teetering like a farce atop twin peaks of meat. The house-cured pastrami is soft, warm and mildly spiced. You can feed a carload on it, supplemented by slices of rye and half sours from the “world’s largest pickle bar.”
Titanic-size matzo balls, foot-tall layer cakes and knishes as big as a raccoon’s head: fuel up there, and you’ll make it all the way to Deepwater without putting a dent in your tank.
3050 Woodbridge Avenue
New York Times March 28, 2008
The United Plates of New Jersey
By Betsy Andrews