Agreed. I like the pastrami, too. It's it's own chewy, garlicy thing. Indeed, some might say it's relatively quite authentic, since chewy, salty and strong put it much closer to the mother of cured meats, basturma
, than a Langer's or a Katz's, which are almost cousins to a Texas brisket.
And any place that's been serving oxtails since before oxtails were cool can't be all bad.