To claim the title, “The Best Pastrami”, one must be very careful.

This declaration in and of itself, will surely get people’s blood boiling from coast to coast.  At the REFUGE, we have the luxury of skill and experience at our disposal.  So a claim such as the above does not scare us in the least.

Our formula and methods are heavily researched and tested.  To put up the collateral of your home, and for that matter, life savings, you’d better be sure it was up to scratch.  Our pastrami is more than up to scratch.  It is based in the old traditions laid down by the great delis of New York, yet is taken to other dimensions.

We use the ‘heart of the navel’ cut of beef, which is located just below the brisket (corned beef) in the upper 14% of the beef plate (known as beef bacon to butchers).  Our spice mixture and rubbing techniques make the pastrami explode with flavor.  The care and time taken to tenderize is well beyond that of others.  Our yield is around 50% because we trim off all undesirable fat and sinew, as well as steam the meat for hours upon end to reach the proper tenderness.

[Click here to see how we slice the pastrami]

This process is extremely hands-on, and very difficult to keep consistent.  Much credit must be given to the kitchen team for their focus and passion to put out a product in which they are consistently proud.  The process of brining, spice rubbing, smoking, and steaming can become tedious and tiring.  We are giving the Bay Area something in which they have yet to experience in all of its history.  It didn’t seem right that the gastronomic capital of the world, would have no true pastrami.  We are the first to offer pastrami this way, don’t miss out.

When you taste it, resistance will be futile, you are hooked!

The REFUGE thrives in the quiet, unassuming towns of San Carlos, CA and Menlo Park, CA where the hand-carved, meltingly tender, boldly flavored navel pastrami is sending shockwaves through the gastronomic consciousness of patrons who call it “the greatest this planet will see in some time.” If that wasn’t enough, the REFUGE boasts the most Belgian Ales on draught (18 in San Carlos and 24 in Menlo Park) in the Bay Area, with more in bottles.
But wait, just for good measure, we grind our own blend of hamburger on a daily basis as well as slice Ribeye for our Authentic Cheesesteaks.
Not to mention, we also offer honest Old World wine, dazzling salads and appetizers, a 35,000 song iPod library, and an owner and staff crazy (and skilled) enough to pull it all off. Casual connoisseurs unite! This place is the real deal. Whether it’s a quick lunch or a raging evening, the REFUGE experience is unlike any other place at any one time.
The originality and pathos are immediately apparent. We care about every detail, and it means a lot to us when the REFUGE is chosen to spend a piece of precious time.

We care about every detail, and it means a lot to us when the REFUGE is chosen to spend a piece
of precious

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