This legendary Jewish deli packs in crowds and has a front sandwich counter that serves an 8-ounce hot pastrami sandwich for $8.95.

Find sandwich salvation at Wagshal's Deli in upper Northwest. The deli counter is known for its pastrami sandwich and smoked brisket. The “super double” packs pastrami and corned beef into a triple decker. There's also a market area where customers can buy to-go cuts of pastrami. The Wagshal’s butcher shop is a few doors down.

There are many ways to sample hot pastrami at this toasty-hot bagel shop. The Greenberg ($15) is a half-pastrami, half-brisket sandwich served on a challah sub roll. There’s also pastrami fried rice and a “Jew-ish” taco with brisket, pastrami, cheese, jalapenos, cilantro, onion, and lime.

This Adam's Morgan deli with a slightly offensive name serves one of the cheapest pastrami sandwiches in town for just $4.95.

One of the best places in D.C. for hot pastrami is sandwiched between a Northeast strip club and a Metro bus depot on Bladensburg Road. Find a car, check the business hours, and bring cash only. It may sound difficult, but it's worth it for the pastrami.

The butcher shop in Union Market sells steamed pastrami on rye with Dusseldorf mustard and a bag of chips for $12.

At this reincarnation of the Smoked and Stacked sandwich shop, former partner Marjorie Meek-Bradley's pastrami lives on in a grilled cheese Reuben. Now that it’s a bar, the place serves several other grilled everal other grilled cheese sandwiches available until last call.

Chef Adam Howard’s BDT Reuben is available on the lunch menu. It’s served in a traditional style and features beef sourced from Creekstone Farms in Kansas.

In its recently opened Georgetown store, the Baltimore-based smokery with a presence in Union Market has branched out from smoked salmon and started curing its own pastrami.

To find true love at Loeb's order-up the Times Square. It's a pastrami sandwich that comes served with a fried egg, american cheese, steak, and Russian dressing on an onion roll.

The Carving Room uses a nine-day dry curing method for its pastrami sandwich, which comes on rye with a slab of mustard for $14.

Nathan Anda’s butcher shop takes pastrami seriously with two varieties — a wagyu beef and a “porkstrami.” The latter is topped with bacon-braised sauerkraut and mustard aioli.

這個傳統熏牛肉沙費爾法克斯熟食店服務wiches and monster combinations such as the "Fuggedaboudit,” which adds corned beef and chicken liver in the mix. Signage everywhere encourages customers not to embarrass themselves by asking for mayonnaise.