David's Brisket House and Deli 1.35

"Old-school rye bread. A mountain of thin-sliced brisket that's been roasted rather than steamed, caramelizing the edges and concentrating the beefiness. A trickle of saline brown gravy. The big brisket sandwich at David's Brisket House is the best in Brooklyn, best in the city, maybe best in the world." -The Village Voice, "Best Of" Award for Brooklyn Beef Brisket, 2003

"The standout here is the no-frills pastrami sandwich: the meat is warm and tender—boasting a slight sheen and light marbling that hints at its mouth-melting moistness. A thick black rind breaks up the wall of deep pink stacked between slices of standard rye scantily clad in yellow mustard. A lean, crumbly corned beef is also on offer as is a competent brisket that errs on the dry side and isn’t rescued by an oily gravy. Sandwiches can be had in three sizes which avoids the gargantuan sliced-meat monstrosities of some pastrami purveyors, unless that’s what you’re after, in which case, order a large." -Edna Ishayik, New York Magazine

"The pastrami brisket sandwich at David’s House of Brisket in Crown Heights is the best thing we ate this week. When we talk pastrami, we mean business, and we don’t give just any tower of meat a seat among the borough’s best sandwiches. So it comes as a bit of a surprise when one delicatessen blows the competition out of the water and throws in a curveball. David’s Brisket House on Nostrand Avenue in Crown Heights did just that, and gave us the most buttery, melt-in-your-mouth stack of brisket and pastrami we’ve had in a long time. The spot used to be under Jewish ownership until it was bought in the late 1980s, but the skill and care with the curing process are still there — the marriage of juices, salt and intricate flavors in this sandwich are easily on par with the supposedly legendary Katz’s on Houston Street in West Brooklyn, leaving the mouth with its own saucy rendition of the Hora." -Andy Campbell, The Brooklyn Paper, 2010