63 replies to this topic

[joseph]

Passed by Schwartz's last nite. Place was full of customers and a line up out the front door. While watching the meat cutter I saw him turn his head from his work and spit on the floor. That cost me my appetite. I wonder when was the last time the City Health Inspector paid them a visit. The place looks filthy. The meat must be good but the sandwiches seem somewhat small...but at $4.25? I remember the last time I was there I returned mine because the medium I ordered came lean and dry. Left for another smoked meat at Delicieux on Phillips Square. Came with great home made fries, coleslaw and a putters pickle. The meat was mouth watering. The added dimension was the rye bread with caraway seeds throughout that gave it that extra flavour. They are relatively new, having only been in business for the last few months (took over from Dunns) but they are already being discovered. Never saw such georgeous waiters and waitresses in a deli before.

[Josef]

[FONT=Arial][SIZE=7]On the discussion of smoked meats. There is a guy selling smoked meats on eBay under the name of "hungarian_sausage" that has the best smoked sausages and Rib Bacon "Rippenspeck" I have ever eaten. I ordered the Csabai and Rippenspeck and still can not get it out of my mind. All I can say is WOW, Amazing and how can this be. As I understand it, this guy is an old timer from the old country making this great stuff as a hobby. Oh well, sometimes you find the best stuff in unusual places.

[carswell]

A friend has just told me that in a recent Gazette article about Schwartz's possibly opening a branch in the Crescent-Bishop area of downtown, the owner was quoted as repeatedly referring to the meat's being marinated. I didn't see the article and a search of the newspaper's website turns up nada (it only goes back a week, though). Still, assuming my friend's memory isn't playing tricks on her (highly unlikely that it would), does this mean that smoked meat is not dry-cured? Or is "marinated" trade talk for dry-cured? Maybe the owner's trying to throw imitators off the track? On their legendary quest, did the marathoners inquire as to the process whereby this delicacy is produced? Has a piece of the smoked meat puzzle just fallen into place?

Edited by carswell, 18 April 2004 - 09:44 PM.

[SteveW]

I just re-read the Montreal Gazette article. Yes, the Schwartz's owner mentions marinating the meat, but I'm almost 100% certain he means it is dry-cured(Schwartz's does it for 10 days). BTW, the Montreal Gazette website is turning into a pay site(as will all the CanWest Global papers eventually). There's a free trial period until the end of May for non-subscribers(current 7-day Gazette subscribers, get the website included with the subscription). Unfortunately, now the Gazette archives on the site, only goes back one week(previously it would go back 2 weeks). As for Schwartz's possibly opening a second location on Crescent, it won't happen.

-Steve

[SteveW]

I'm still waiting for the Schwartz's gang to come to NYC & accept the food writer Steven Shaw challenge from the Fat Guy Eats Canada 2002 thing around 2 years ago. That Steven would conduct a taste test at his apartment between Schwartz's smoked meat vs Katz's pastrami. Maybe it could be done as a eGullet event.

-Steve

[poutine]

To dispell the rumours that are circulating here & elsewhere, Schwartz's is a) not moving to Crescent and b) uses a dry "marinade" or rub. (All the reviewed restaurants do but to varying successes). The reason that the e-Gulleters went on the smoked meat marathon was due to Mr. Richlers article whereby he appropriated smoked meat from Montreal and transported it back to Toronto whereby it was judged there. We decided that a true test can only be performed right there & then. This principle would apply to New York tasting as well. I also believe that Fat Guy claimed Schwartz's trumped them all.

[SteveW]

Fat Guy did say that Schwartz's was the best of them all, based on his last visit(in June 2002 for his Fat Guy Eats Canada trip). Probably better than Katz's. Previous to that he thought the Snowdon Deli had the best Montreal smoked meat(did not eat at Snowdon Deli on his last visit).

-Steve

[poutine]

Previous to that he thought the Snowdon Deli had the best Montreal smoked meat(did not eat at Snowdon Deli on his last visit).

I know a few people who, despite having grown up in Montreal, will insist that Snow Del's sm is superior. There's no denying that it's good sm, but I've always leaned towards Schwartz's. Ironically I live within a 5 minute walk of S.D. but I'm always willing to travel for my sm fix. Mind you, for all sorts of other Jewish-style take-out .. hmmm, I'm walking over to S.D. now! I feel a smoked fish craving coming on with some mini-danish.

[SteveW]

Schwartz's opening a second location on Crescent was more than a rumour. They seriously considered it, but eventually decided against it.

-Steve

Edited by SteveW, 19 April 2004 - 10:12 AM.

[ademello]

Just a little off-topic, where in Montreal can you get a REAL reuben sandwich? I'm talking New York style with corned beef (not pastrami or smoked meat). Believe it or not, the best I've had was in Stowe, VT at the Green Mountain Inn. Just wondering if anyone knew where you can find a great one in Montreal.

[futronic]

Schwartz's is excellent. I ended up there for smoked meat twice in three days. They're much better than Dunn's, in my opinion, and 100x better than anything in Toronto.

I have a couple friends that will drive to Montreal (from Toronto) just for a smoked meat sandwich. Of course, they bring back pounds of the stuff and eat it for a week. I don't know if that's healthy or not, but it's tasty as hell!

[poutine]

Schwartz's is excellent. I ended up there for smoked meat twice in three days. They're much better than Dunn's, in my opinion, and 100x better than anything in Toronto.

I have a couple friends that will drive to Montreal (from Toronto) just for a smoked meat sandwich. Of course, they bring back pounds of the stuff and eat it for a week. I don't know if that's healthy or not, but it's tasty as hell!

Dunn's was not deemed worthy enough to merit a visit during March's sm marathon (check out the sm martathon thread, especially the mouthwatering pictures pss took).

So what's a little 5 hour drive down the 401! You have friends with very good taste ... never abandon your friends.

[poutine]

Schwartz's opening a second location on Crescent was more than a rumour. They seriously considered it, but eventually decided against it.

-Steve

When I asked the guys at the counter about moving to Crescent, they just laughed (really hard). I wonder how seriously they considered a 2nd.

[Chef Fowke]

What a ramble, what a thread. With ties to Quebec I could not let this thread evolve without some input from people in the know...

NY Deli Digresses to Montreal Smoked Meat

Maybe some input from our Eastern Friends can help clarify the matter. Three questions:

1) What is the difference between authentic Montreal Deli vs. a NY Deli?
2) Who is serving the best Montreal Smoked Meat, right now?
3) Who is the king of the Montreal Deli Scene?

[wesza]

What a ramble, what a thread. With ties to Quebec I could not let this thread evolve without some input from people in the know...

NY Deli Digresses to Montreal Smoked Meat

Maybe some input from our Eastern Friends can help clarify the matter. Three questions:

1) What is the difference between authentic Montreal Deli vs. a NY Deli?
2) Who is serving the best Montreal Smoked Meat, right now?
3) Who is the king of the Montreal Deli Scene?

"BRIAN"

You using such fancy word as "Digresses" startled me since I have been trying to convince a NYC Deli Operator to do what I thought you said. I have been doing my best to convince him that if he wanted to become # 1 in Deli/Pastrami and Bagels it would be a real marketing ploy to serve"Pastrami, Salt Beef [Corned Beef]" and imported Montreal "Bagels" to his potential customers who craved the old time taste and flavors not generally available in shhhhh, NYC anymore.

When I read your posting I thought it had already happened.

Irwin

[nwyles]

What a ramble, what a thread. With ties to Quebec I could not let this thread evolve without some input from people in the know...

NY Deli Digresses to Montreal Smoked Meat

Maybe some input from our Eastern Friends can help clarify the matter. Three questions:

1) What is the difference between authentic Montreal Deli vs. a NY Deli?
2) Who is serving the best Montreal Smoked Meat, right now?
3) Who is the king of the Montreal Deli Scene?

"BRIAN"

You using such fancy word as "Digresses" startled me since I have been trying to convince a NYC Deli Operator to do what I thought you said. I have been doing my best to convince him that if he wanted to become # 1 in Deli/Pastrami and Bagels it would be a real marketing ploy to serve"Pastrami, Salt Beef [Corned Beef]" and imported Montreal "Bagels" to his potential customers who craved the old time taste and flavors not generally available in shhhhh, NYC anymore.

When I read your posting I thought it had already happened.

Irwin

It has, I think thats the point!

[wesza]

What a ramble, what a thread. With ties to Quebec I could not let this thread evolve without some input from people in the know...

NY Deli Digresses to Montreal Smoked Meat

Maybe some input from our Eastern Friends can help clarify the matter. Three questions:

1) What is the difference between authentic Montreal Deli vs. a NY Deli?
2) Who is serving the best Montreal Smoked Meat, right now?
3) Who is the king of the Montreal Deli Scene?

"BRIAN"

You using such fancy word as "Digresses" startled me since I have been trying to convince a NYC Deli Operator to do what I thought you said. I have been doing my best to convince him that if he wanted to become # 1 in Deli/Pastrami and Bagels it would be a real marketing ploy to serve"Pastrami, Salt Beef [Corned Beef]" and imported Montreal "Bagels" to his potential customers who craved the old time taste and flavors not generally available in shhhhh, NYC anymore.

When I read your posting I thought it had already happened.

Irwin

It has, I think thats the point!

Brian & Neil:

I phoned my soon to be "Deli" person in NYC who has worked for over 20 years at both the "Stage Deli" and "Carnegie" if he was aware of anyone serving and "Montreal Smoked Beef " according to him there is none being served he is aware about anywhere in NYC. He also asked me if Canadian Beef products are allowed to be imported to the States, as several months ago when he inquired he was told that there was a customs restriction in place for Canadian Beef products, but I thought that ban had been lifted.

Now if you are familiar with anyplace that serves it in NYC please advise. I'll have some sent on the excuse of needing a "Pastrami Fix".

Every time I see Brian's little Pastrami Picture on his postings I reminisce about the original pictures on eGullet tread. Now if Neil will post a picture of his "Ginger Pudding" with "Hanger Steak" I will have something to anticipate for my next trip to Vancouver.

Irwin

Edited by wesza, 26 February 2005 - 09:28 PM.

[Mooshmouse]

I phoned my soon to be "Deli" person in NYC who has worked for over 20 years at both the "Stage Deli" and "Carnegie"...

Good grief Charlie Brown! This afternoon's episode of "Into The Fire" on FoodTV Canada featured Carnegie Delicatessen and Restaurant. I have never seen sandwiches like those in my entire life. 6" to 8" high, 3 1/2 lbs of meat! Nothing short of extraordinary.

The owner's favourite saying: "I only have two rules. First, you can't leave until you finish what's on your plate. Second, if I can see an empty plate, then I know I've done something wrong."

[jayt90]

1) What is the difference between authentic Montreal Deli vs. a NY Deli?
2) Who is serving the best Montreal Smoked Meat, right now?
3) Who is the king of the Montreal Deli Scene?

I would like to find out what is the difference between Pastrami, and Smoked Meat?
Both are smoked, but is the Montreal product a different cut?

[Mooshmouse]

From what I saw on "Into The Fire" of Carnegie making their own product, pastrami is steamed and corned beef is boiled. Montreal smoked meat would be, as it's named, smoked.

[SteveW]

From what I saw on "Into The Fire" of Carnegie making their own product, pastrami is steamed and corned beef is boiled.  Montreal smoked meat would be, as it's named, smoked.

NY pastrami is also smoked. As far as the difference between NY pastrami & Montreal smoked meat. Old fashioned Montreal smoked meat uses the brisket cut, while NY pastrami is usually the plate cut. And spices used for Montreal smoked meat vs NY pastrami are a little different.

-Steve

[SteveW]

I phoned my soon to be "Deli" person in NYC who has worked for over 20 years at both the "Stage Deli" and "Carnegie"...

Good grief Charlie Brown! This afternoon's episode of "Into The Fire" on FoodTV Canada featured Carnegie Delicatessen and Restaurant. I have never seen sandwiches like those in my entire life. 6" to 8" high, 3 1/2 lbs of meat! Nothing short of extraordinary.

The owner's favourite saying: "I only have two rules. First, you can't leave until you finish what's on your plate. Second, if I can see an empty plate, then I know I've done something wrong."

It's the case with all the major NYC delis serving pastrami. That's their standard size. It's ridiculous!!! I don't understand why the obsession in the US at many restaurants, with serving such huge huge portions.

-Steve

[poutine]

What a ramble, what a thread. With ties to Quebec I could not let this thread evolve without some input from people in the know...

NY Deli Digresses to Montreal Smoked Meat

Maybe some input from our Eastern Friends can help clarify the matter. Three questions:

1) What is the difference between authentic Montreal Deli vs. a NY Deli?
2) Who is serving the best Montreal Smoked Meat, right now?
3) Who is the king of the Montreal Deli Scene?

1) Probably not much of a difference - a deli is a deli; they sell delicatessen meats either sliced or in sandwich form & probably on rye bread; also sides such as fries, slaw & pickles.
2) Schwartz's - always has been, always will be
3) see 2) above.
For photos of what Montreal deli's look like, click here & then scroll down: Smoked Meat Marathon

[Daddy-A]

For photos of what Montreal deli's look like, click here & then scroll down:  Smoked Meat Marathon

That was truly awesome! I suddenly have a craving for a black cherry cola I'll be looking you guys up next time I'm in Montreal ...

A.

[menton1]

Passed by Ben's on Maisonneuve yesterday, and they were closed because the workers decided to go en grève. Has this been going on long? Has it gotten much publicity?

[gus_tatory]

Whenever I'm in Montréal, a stop at Schwartz's is a must!  I've never been disappointed and only wish I could get that quality of smoked meat here in Windsor 

gourmande--
not sure if this is prohibitively expensive, but you can order online, or at the very least go look at their pics and drool...
order online from Schwartz's (sp?)

[Parmhero]

I visited Schwartz’s for the first time in May. Arrived about 4 pm. Had a smoked meat sandwich, fatty, and an order of fries. The sandwich was good, very good, but not as amazingly incredible as I had hoped. The meat was pastrami-like. The Schwartz's sandwiches are not as big as the famous New York deli sandwiches like those at Carnegie Deli or 2nd Ave Deli, and they're about as tasty--but not tastier. The fries were ok but pretty greasy, several being inedible. The place itself was kind of grungy, but had a good vibe. Besides the classic New York delis, there are places in Westchester and Connecticut that can stand up to Schwartz’s—Bloom’s Kosher Deli in Hawthorn, NY; Gold’s Deli in Westport, CT.


For those who haven’t been to Schwartz’s, or are nostalgic, here are some pix:

Edited by Parmhero, 30 August 2006 - 02:31 PM.

[VivreManger]

Passed by Ben's on Maisonneuve yesterday, and they were closed because the workers decided to go en grève. Has this been going on long?  Has it gotten much publicity?

While I would hate to see the workers loose their jobs, I would not mourn the permanent closing of Ben's, a pox upon the noble reputation of smoked meat.

[iharrison]

Passed by Ben's on Maisonneuve yesterday, and they were closed because the workers decided to go en grève. Has this been going on long?  Has it gotten much publicity?

While I would hate to see the workers loose their jobs, I would not mourn the permanent closing of Ben's, a pox upon the noble reputation of smoked meat.

Seriously. Who cares about Ben's? The place blows.

[menton1]

Apparently, Ben's has as many fans as detractors. Disliking the food at a place doesn't seem to go hand in hand with wanting it to close down. Don't really understand that line of thinking.

Any news about this strike? Was it sudden, or planned? Has it been going on a while?