The Reuben isn’t just a sandwich — it’s a loyalty test. Corned beef or pastrami, Russian or Thousand Island, New York roots or Midwest origin stories — everyone has a strong opinion. What is universally agreed on is that a great Reuben is a work of craft, balance, and patience. Across the country, certain delis still treat it that way, stacking meat high, grilling rye just right, and refusing shortcuts. This slideshow breaks down the standout Reubens worth traveling for, one towering sandwich at a time.
A Brooklyn Reuben Worth the Splurge
Court Street Grocers may look like a specialty market, but the real magic happens behind the deli counter. Its Reuben features house-cured meat sliced to order and stacked on Orwasher’s rye. Swiss cheese, sauerkraut, and the shop’s tangy “comeback sauce” pull everything together. The sandwich is rich, messy, and unapologetically indulgent. It’s the kind of Reuben that makes you understand why it costs more — and why people keep coming back.
Cleveland’s Corned Beef Colossus
Slyman’s Restaurant doesn’t believe in moderation when it comes to corned beef. Since 1964, this Cleveland diner has been stacking Reubens so tall they barely stay upright. The meat is cooked early every morning, which explains its tenderness and juiciness. Locals line up before noon, knowing the shop closes early. One bite makes it clear why this place is considered untouchable.
The Beverly Hills Classic That Never Changed
Nate’n Al’s has been serving old-school deli sandwiches since 1945, and its Reuben remains a star. Guests can choose corned beef, pastrami, or turkey, all layered with sauerkraut, Swiss, and Russian dressing. The grilled bread hits that perfect crisp-without-burning balance. The vibe is pure vintage deli, complete with celebrity sightings. It’s proof that tradition still works when done right.
Atlanta’s Modern Take on a Deli Icon
The General Muir blends heritage with refinement, curing and smoking pastrami in-house. Its Reuben comes on rye baked next door, stacked with Swiss, sauerkraut, and Russian dressing. Critics insist pastrami is the move here, and the sandwich proves why. There’s even a vegetable Reuben option using smoked beets. It’s thoughtful, deliberate, and still deeply comforting.
Philly’s Old-School Reuben Authority
Famous 4th Street Delicatessen has been holding down South Philly since 1923. The deli bakes its rye in-house and hand-slices both corned beef and pastrami. Guests can customize everything, from the bread to the dressing. Portions are famously massive and unapologetic. This is the kind of place where the Reuben feels ceremonial.
Milwaukee’s No-Frills Reuben Done Right
Jake’s Deli keeps things simple, and that’s exactly the point. Housed in a century-old butcher shop, this spot serves a straightforward Reuben stacked with hand-cut corned beef. Swiss, sauerkraut, and toasted rye do their job without distraction. Nothing flashy, nothing trendy. Just decades of consistency on a plate.
Omaha’s Claim to Reuben Royalty
Crescent Moon sits across from where many believe the Reuben was invented. It uses the original Blackstone recipe, complete with slow-roasted corned beef and house-made Thousand Island dressing. Every November, the sandwich gets its own festival, complete with creative Reuben spin-offs. Even with all the variations, the classic remains the star. History and hunger collide here.
The Reuben That Started It All
The Cottonwood Hotel occupies the site of the historic Blackstone Hotel, where the Reuben was allegedly born. Its “Original Blackstone Reuben” honors that legacy with obsessive attention to detail. Corned beef is produced in massive quantities, sauerkraut is fermented on-site, and dressing is made by hand. Every component is intentional. If origin stories matter to you, this stop is non-negotiable.
New England’s Love Letter to the Jewish Deli
Rein’s Deli brought New York–style deli culture to Connecticut in 1972. Its Reuben options span corned beef, pastrami, turkey, and even vegetarian builds. Guests can choose lean first-cut brisket for a different texture. The portions are generous, the pickles arrive immediately, and the energy is nonstop. It’s a deli experience in every sense.
Southern California’s Skyscraper Sandwich
Brent’s Deli has been a staple since 1967, stacking pastrami high and grilling rye to perfection. Customers can choose lean or extra-fatty cuts, depending on their mood. Corned beef versions are just as respected, and turkey Reubens offer a lighter option. Despite national acclaim, it still feels like a neighborhood spot. That balance is part of the appeal.
Baltimore’s Century-Old Corned Beef Row Legend
Attman’s Delicatessen has been serving Reubens since 1915. Its corned beef is sliced thin, served hot, and paired with generous sauerkraut and melty Swiss. Russian dressing adds just enough bite. The original location still anchors what’s left of Corned Beef Row. Longevity like this doesn’t happen by accident.
Indianapolis’ Enduring Deli Institution
Shapiro’s Delicatessen has been family-owned since 1905. Its Reuben is stacked on marbled rye with house-made corned beef and a thick layer of Russian dressing. Portions are famously shareable, if not overwhelming. The cafeteria-style setup hasn’t changed much over the years. Neither has the sandwich’s reputation.
Ann Arbor’s Precision-Built Reuben Giant
Zingerman’s built its reputation on sandwiches that require two hands and a strategy. Its Reuben features house-cured corned beef, Swiss imported from Switzerland, and locally made sauerkraut. The rye comes from its own bakehouse, ensuring consistency. With multiple Reuben variations available, it’s both classic and creative. Few places take this sandwich more seriously.
New York’s Undisputed Reuben Heavyweight
Katz’s Delicatessen has been curing meat since 1888, and it shows. Its Reuben stacks either corned beef or pastrami that’s been cured for up to 30 days. Swiss, sauerkraut, and Russian dressing complete the build. Celebrity praise and endless lines come with the territory. This isn’t just a great Reuben — it’s a landmark.
Wrap-Up: The Reuben Loyalty Test
From century-old institutions to modern delis, these Reubens prove the sandwich still inspires devotion. Each spot brings its own philosophy, whether that means towering portions, obsessive sourcing, or honoring history. Corned beef or pastrami, classic or creative — there’s no wrong answer here. Did your favorite make the list, or is there a Reuben you swear deserves the spotlight? Drop it in the comments and let the debate continue.
