Kenny & Ziggy's New York Delicatessen
Pastrami on rye, stuffed cabbage, and a menu wide enough to require two readings: Kenny & Ziggy's on Post Oak carries the full Jewish delicatessen tradition that rarely survives outside of New York. The room runs busy at midday on a Monday, which says something about how the neighborhood has taken to it. The stuffed cabbage draws as many mentions as the sandwiches. This is a high-covers lunch operation that does not rush the table.
What to orderPastrami on RyeMatzo Ball SoupLox and Bagels Call DirectionsFull review & visiting detailsRead the full review & visiting details
New York Deli Standards, Held in Houston
The anchor of the menu and the reason the room draws New York transplants and nostalgic Houstonians alike, stacked on rye the way a Post Oak deli has to earn.
A kitchen standard that signals whether a deli operation is serious; the broth and ball together are the measure here.
Classic cold-smoked salmon over a bagel, the kind of order that separates a deli from a sandwich counter.
Houston has no shortage of transplants who arrived from the Northeast carrying strong opinions about pastrami, and Kenny & Ziggy's has served as their primary point of argument for years. Founded by Ziggy Gruber on Post Oak Boulevard, it runs the full New York delicatessen program: cured meats piled high, house-made matzo ball soup, lox and bagels dressed properly, and the Reuben built on rye the way the genre demands.
The pastrami is the center of gravity here. It draws the kind of repeat loyalty that survives long absences, and it performs on the Reuben, layered with corned beef, as well as it does on its own. The matzo ball soup reads as the real thing rather than a concession to the form. Lox and bagels are treated with the seriousness the dish requires in a room that understands what the dish is supposed to accomplish.
For Houston, the context matters. The city's transplant population is enormous, and a credible Jewish delicatessen is not a given in a Southern food market where the dominant traditions run toward brisket in a different register and Tex-Mex and Gulf seafood. Kenny & Ziggy's fills a specific gap with specific rigor, which is why it functions as something close to an institution for the Post Oak corridor. The room is family-oriented and skews toward weekend brunch, which tracks with how deli culture has always operated: the long table, the large party, the occasion that centers around quantity and tradition rather than restraint.
Moderately priced given the portion logic of the format. The room is not a quick turn; it is built for the kind of meal that takes its time.
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The pastrami on rye is the order that defines the room. Weekend brunch draws families and large parties, so arriving early keeps the wait manageable.
