Schwartz’s Deli

I am back from my epic dining weekend in Montreal last weekend which included a Nose to Tail dinner Friday night at DNA cooked by Derek Dammann & Chris Cosentino, lunch Saturday at Schwartz’s Deli, dinner Saturday at Au Pied de Cochon and lunch on Sunday at Cabane a Sucre Au Pied de Cochon.  I have pictures and descriptions from every meal but this week I am starting with the easiest of the 4 experiences to write up, Schwartz’s Deli.

Here is the history of Schwartz’s and the explanation of what smoked meat is as per their website:

Schwartz’s was founded in 1928 by Reuben Schwartz, a Jewish immigrant from Romania, and our restaurant has been in the same location ever since, on boulevard Saint-Laurent, where it is now tucked in around funky storefronts and trendy boutiques. The restaurant is a single white-tiled room containing several rows of long narrow tables.

We’ve protected our tradition for over 80 years by maintaining the standards of old. Unlike other smoked-meat purveyors, who add chemicals to their briskets, Schwartz’s prepares smoked meat the old-fashioned way using a secret blend of fine herbs and spices marinated for 10 days. Our smoked meat is smoked daily and contains no preservatives; just the award winning taste and freshness that have brought celebrities from all around the world to our tables.

READ ON for more on Jon’s trip to the legendary Schwartz’s…