Some lunches fade into the background, but a sandwich from Hershel’s East Side Deli grabs the spotlight and refuses to let go. Tucked inside the busy Reading Terminal Market in Philadelphia, this old-school Jewish deli piles tender, hand-carved meat onto fresh bread in a way that makes people stop and stare mid-bite. The portions are generous, the flavors are hearty, and there is something wonderfully nostalgic about watching each sandwich come together right in front of you.
With a 4.6-star rating from nearly 800 reviews, it has become a must-visit stop for hungry locals and curious travelers alike. Whether you are craving a towering pastrami sandwich, a classic deli side, or simply want to see what all the fuss is about, this is the kind of lunch that can easily become the highlight of your day. Keep reading to find out which sandwiches, sides, and smart tips make this counter worth every minute in line.
1. Pastrami on Rye: The Headliner
Ask ten regulars what to order, and at least eight will point straight at the pastrami.
Out of hundreds of online reviews, pastrami gets mentioned more than any other food by a wide margin.
One visitor called it the single best pastrami sandwich they had ever eaten.
So what makes it special?
The meat is hand-carved right in front of you, sliced thick, and seasoned with a peppery crust.
Many guests describe it as tender, juicy, and a little smoky, without feeling too heavy in your stomach.
For the classic experience, order it on rye with a swipe of spicy brown mustard.
Some folks go for the version ‘with everything,’ adding coleslaw and sauerkraut for crunch and tang.
Heads up, though: the meat is so soft that it can fall apart, so grab extra napkins.
Eat it while it is still warm, since that is when the flavor shines brightest.
Honestly, it is the sandwich that built this counter’s reputation.
2. The Pastrami Reuben Packs a Flavor Punch
Picture a sandwich so loaded that one fan said it was hard to believe you could get this much meat for under 20 dollars.
That is the pastrami Reuben, and it has a loyal following all its own.
It shows up in dozens of reviews, often next to words like phenomenal.
Here is how it comes together.
Piles of pastrami meet melted Swiss cheese, mild sauerkraut, and creamy Russian dressing on buttery rye.
Then the whole thing gets pressed on a hot grill, leaving tasty grill marks on the bread.
Each topping brings its own job to the table.
The kraut adds tang, the cheese adds a savory melt, and the dressing adds a sweet and sour kick.
Together, they cut through the rich meat without covering it up.
One smart tip from a repeat customer: eat it right away.
All that juicy filling and sauce can make the bread soggy if it sits too long.
Find a seat fast and dig in.
3. Meet the Rachel, the Reuben’s Cooler Cousin
Plenty of first-timers walk up planning to order a Reuben and walk away raving about a Rachel instead.
What is the difference?
The name often means a twist on the classic, and one happy guest ordered theirs with coleslaw instead of sauerkraut for a creamier, crunchier bite.
At Hershel’s, the pastrami Rachel has earned some serious praise.
One traveler called it the best sandwich they had ever eaten, adding that no other sandwich even came close.
Another guest rated it 9.2 out of 10 and labeled it a can’t-miss.
The mix of melted cheese, dressing, and cool slaw balances out the salty, peppery pastrami.
Several reviewers even compared it to the famous sandwiches at Katz’s Deli in New York City, and a few boldly said Hershel’s wins.
If you like your sandwiches juicy and full of layers, this is your pick.
It is also a great choice if sauerkraut is not your thing.
Just ask the staff to swap toppings.
4. Corned Beef for the Old-School Crowd
Long before pastrami became an internet star, corned beef was the king of Jewish delis across the East Coast.
Hershel’s keeps that tradition alive, and corned beef is the second most talked-about meat in its reviews.
Fun fact: the word corned has nothing to do with corn.
It comes from the large grains of salt, once called corns, used to cure the beef.
That salty cure is what gives the meat its rosy color and bold flavor.
Fans describe the corned beef here as tender and packed with taste.
The corned beef Reuben is a favorite, stacked with Swiss, sauerkraut, and Russian dressing before it gets pressed hot and crispy.
One returning guest said they missed that sandwich so much they had to come back.
To be fair, not every review is glowing, and one diner felt the chopped texture was not for them.
If you prefer neat slices, it never hurts to ask about the cut when you order.
5. Brisket and Turkey Deserve Your Attention Too
Here is a confession many visitors make: they meant to try the brisket, but the pastrami pulled them in first.
Brisket gets mentioned in about 70 reviews, and plenty of people say it looked so good they are already planning a second trip.
Brisket is a cut of beef from the chest of the cow.
It needs long, slow cooking to turn soft, which is why a good brisket sandwich feels like a warm hug.
At Hershel’s, it is carved behind the counter and piled high on the bread of your choice.
Not a big red meat fan?
The turkey sandwich is another option that gets curious mentions from guests hoping to explore the menu.
It is a lighter pick that still feels hearty and satisfying.
A smart strategy for groups is to order different sandwiches and share.
That way, everyone gets a taste of the brisket, turkey, and pastrami without needing a nap afterward.
6. Pick Your Bread Like a Pro
A sandwich is only as good as what holds it together, and Hershel’s takes bread seriously.
One reviewer said the bread plays a key supporting role, sturdy enough to carry a mountain of meat but mild enough to let it shine.
Rye is the classic choice, and it pops up in more than 50 reviews.
But you have options beyond plain rye.
Guests mention seeded rye, unseeded rye, marble rye, and dark pumpernickel.
Not a rye person?
You are not alone.
One visitor chose challah, a soft, slightly sweet egg bread from Jewish baking traditions, and described it as eggy, soft goodness.
Here is a quick guide to help you choose.
Seeded rye adds a light, earthy crunch from caraway seeds.
Marble rye looks cool with its swirl of light and dark dough, while pumpernickel brings a deeper, richer taste.
For pressed sandwiches like the Reuben, sturdy rye holds up best against all that dressing.
7. That Famous Pickle Spear
Nobody expects a pickle to steal the spotlight, but at Hershel’s, it sometimes does.
A crisp pickle spear comes with your sandwich, and reviewers can’t stop talking about it.
One guest wrote that they were not sure what the staff did to these pickles, but they were extra delicious.
Pickles have been a deli staple for generations.
Jewish immigrants around 1900 brought pickling traditions to American cities, where barrels of sour and half-sour pickles lined the streets of busy neighborhoods.
A cold, tangy spear is the perfect way to reset your taste buds between bites of salty meat.
There is one tiny catch.
One visitor noticed the pickle was packed right next to the sandwich, and the juice made the bread a bit soggy.
The fix is simple and costs nothing.
If you are taking your order to go, ask for the pickle wrapped separately so your bread stays perfect.
8. Matzo Ball Soup, Latkes, and Other Comfort Sides
On a chilly Philly afternoon, a bowl of matzo ball soup might be the coziest thing in the whole market.
Hershel’s serves this Jewish deli classic, and it earns steady mentions from guests who want something warm alongside their sandwich.
Matzo balls are fluffy dumplings made from matzo meal, eggs, and a little fat, simmered in golden chicken broth.
Some families call this soup Jewish penicillin because it is a go-to remedy when someone feels sick.
Latkes are another fan favorite.
These crispy potato pancakes are fried until golden and are especially popular around Hanukkah, though you can enjoy them any day here.
The menu also includes noodle kugel, a baked noodle dish.
One reviewer was disappointed with theirs, so it may be smart to stick with the sandwich-and-soup combo on your first visit.
Tip: a sandwich plus soup makes a filling meal that easily feeds two light eaters.
9. Beat the Line and Find a Seat
Expect a line, especially around lunchtime, but do not let it scare you off.
Visitors love how fast the crew works, and staff often ask for your order while you are still near the back of the line.
That little trick keeps things moving quickly.
Hershel’s sits inside Reading Terminal Market at 1136 Arch Street, one of the oldest public markets in the country, opened in 1893.
The deli is open every day from 8 am to 6 pm, so a mid-morning or late-afternoon visit can help you skip the biggest crowds.
Seating is limited, but there is a small area in the back plus some bar seating where you can eat.
The market gets loud and busy, which is part of the fun.
Know your order before you reach the counter, since the staff moves fast and loves a decisive customer.
Questions?
Call ahead at 215-922-6220.
Most of all, bring a big appetite.
Share this story
