Post Covid-19 visit to Katz’s wasn’t as horrific as we had feared. Masks were a thing for both patrons and employees, butthe food had not changed at all! 🙂
Except to get even better. 🙂
We started the evening with the Texas Pecan Hummus with Whipped Feta and bagel chips. Amazing flavors that got polished off before the sandiches arrived.
He chose the Klassic Pastrami on sourdough with Swiss cheese and mayonaisse.
I gave in to the hunger and ordered a lean breadless New Yoirker Rueben. For those not in the know, the New Yorker is the humungosized sandwich.With lean meat and no bread it becomes much more diabetic and keto friendly.
Needless to say, we enjoyed out meal very much and left quite satisfied.
Definitely will do this again as often as possible! Not just as a birthday week treat for me. 🙂
On the 1-5 scale, KATZ’S DELI IN THE WOODLANDS has earned:
There is a restaurant aboard the Carnival Breezethat specializes in steak rendered as haute cuisine: Fahrenheit 555. We were fortunate enough to be included in a group reservation and experience this elaborate and delicious corner of the ship. Below are photos and descriptions of the dishes we tasted and consumed with much relish.
We were surprised with these little cheese and potato hors d’oeuvres, compliments of the chef.
A double cheese potato hors d’oeuvre, compliments of the chef.
Note the Parmesan cracker and dill sprig enhancing the visual and flavor experience.
Appetizers abounded at our table. Of course we sampled everything we could. Left to right are Grilled Portobello, Ahi Tartar, and Beef Carpaccio.
The Caesar salad was the order of the day, though it was prettier than it was interesting.
For our main courses, we chose the Prime Ribeye and a Lobster tail with Filet Mignon.
Lobster tail with Filet Mignon
Then came the dessert offerings.
Cheese Plate with grapes and almonds
— Ann Cathey
Photos by Ann Cathey and Christopher O’Banion.