Latest Pastrami News
- Thread starter Monk
- Start date
I've tried the Montreal style, and it's nothing like the Pastrami we all know. It's not better or worse, just different.
I suppose Vermeer would know a thing or two about Pastrami, after all he and Miki once grabbed a Knosh at Katz's. He insisted that she pick up the check, she refused. This was the beginning of their love affair.
I suppose Vermeer would know a thing or two about Pastrami, after all he and Miki once grabbed a Knosh at Katz's. He insisted that she pick up the check, she refused. This was the beginning of their love affair.
It's a Brooklyn Hipster version of a Montreal deli.
So, like all Brooklyn Hipster restaurants, the ingredients are all sourced from "sustainable" "heritage" sources, and everything than can be made in-house is.
And, since it's a Montreal-style deli, they serve "smoked meat" instead of pastrami. This is sort of a quarter of the way between pastrami and corned beef (I think if it seems like it's more rather than less spicy than pastrami, that's because of the house-made mustard, which is very hot).
The sandwhiches are NOT piled high -- which to me is a GOOD thing, as I think most traditional delis almost disgustingly overserve. OTOH, the sandwiches are almost 50% cheaper than at Katz's.
The BIG problem is that because their approach is so "artisanal", they can't make enough product to keep up with demand. So they run out of meat by about 3 PM every day.
So, like all Brooklyn Hipster restaurants, the ingredients are all sourced from "sustainable" "heritage" sources, and everything than can be made in-house is.
And, since it's a Montreal-style deli, they serve "smoked meat" instead of pastrami. This is sort of a quarter of the way between pastrami and corned beef (I think if it seems like it's more rather than less spicy than pastrami, that's because of the house-made mustard, which is very hot).
The sandwhiches are NOT piled high -- which to me is a GOOD thing, as I think most traditional delis almost disgustingly overserve. OTOH, the sandwiches are almost 50% cheaper than at Katz's.
The BIG problem is that because their approach is so "artisanal", they can't make enough product to keep up with demand. So they run out of meat by about 3 PM every day.
I recently heard David Sax interviewed, the author of "Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen." Basically, he traveled across the U.S. sampling food at deli's all over the country. If I remember correctly, he claims Langer's in L.A. has the best pastrami in America. (I've never been.)
Here's a link to the book on the Barnes & Noble site with a very short excerpt where he talks about working behind the counter at Katz's:
http://www.barnesandnoble.com/w/sav...70?ean=9780547386447&itm=4&usri=deli#Excerpts
Here's a link to the book on the Barnes & Noble site with a very short excerpt where he talks about working behind the counter at Katz's:
http://www.barnesandnoble.com/w/sav...70?ean=9780547386447&itm=4&usri=deli#Excerpts