Reubens on rye bread and platters of sturgeon and lox have long been staples at New York City delis. Some of these spots have become city institutions, bringing locals and tourists into their doors for a unique experience that is not possible anywhere else. But over the years, the definition of what it means to be a deli has expanded, and so have the menus. Anchor Pat Kiernan speaks with NY1 reporter Eric Feldman about some of the deli classics and what it means to be a beloved city delicatessen.
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