Forkelo ranking · Updated November 2026
6 reubens across New York City, ranked on what people say about the dish itself — never the restaurant's overall rating.
Sarge's Delicatessen & Diner · Murray Hill, Manhattan
2 dish-specific mentions · 50% positive · 2 source types · menu verified November 2026
Open-faced corned beef or pastrami Reuben with Swiss and sauerkraut, grilled on rye. Diners praise tender piled meat, though one visit called the Reuben the only bright spot in a middling meal.
Katz's Delicatessen · Lower East Side, Manhattan
2 dish-specific mentions · 50% positive · 2 source types · menu verified November 2026
Hand-carved corned beef or pastrami Reuben on rye with Swiss, sauerkraut, and Russian dressing. Diners call the pastrami Reuben delicious, though some prefer the brisket or find the meat a tad salty.
2 dish-specific mentions · 50% positive · 2 source types · menu verified November 2026
A griddled rye Reuben of corned beef or pastrami with sauerkraut, Swiss, and Russian dressing. Diners call it solid to excellent, with tender meat and well-toasted rye.
PJ Bernstein · Upper East Side, Manhattan
2 dish-specific mentions · 50% positive · 2 source types · menu verified November 2026
An open-faced Classic Reuben with pastrami, corned beef, or turkey, melted Swiss, and sauerkraut. A diner praised a well-filled pastrami Reuben, though the coleslaw on the side ran watery.
Mark's Off Madison · Flatiron, Manhattan
2 dish-specific mentions · 0% positive · 2 source types · menu verified November 2026
The Reuben Fresser stacks warm pastrami and corned beef with Swiss, sauerkraut, and Russian on pressed rye. Notes include a mediocre lunch and older complaints of tough, thick-cut pastrami.
Court Street Grocers · Carroll Gardens, Brooklyn
2 dish-specific mentions · 0% positive · 2 source types · menu verified November 2026
House-corned short-rib or turkey Reuben with Swiss, sauerkraut, and comeback sauce on rye. A recent diner found it decent but not as good as it used to be, and not worth the price they paid.
Every score is built from evidence about the specific dish: how often locals recommend it, how strongly, how recently, and whether independent sources agree. A restaurant's overall star rating is never converted into a dish score.
Quality and confidence are reported separately. A dish two people loved can score high, but it is marked limited data until more evidence backs it up. The whole calculation — every constant, and three dishes worked through line by line — is written out on the methodology page.
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