Photo from Eater NY.
There’s been lots of buzz surrounding Mile End, the Monreal-style deli set to open in Boerum Hill, ever since news of its opening first broke this summer. Brooklyn Paper has a preview of the deli with lots of talk of smoked meat, but no mention of poutine (!!). What’s that all about?! Mile End still won’t be open for another few weeks, so let’s hope the poutine situation is remedied before then.
Brooklyn Paper: Montreal’s version also spends hours in a smoker, a lengthy spin that further breaks down the connective tissue and melts the fat into an ooze that keeps everything juicy. Bernamoff hand-cuts the resulting mound of meat and serves it high (but not too high) on rye with his homemade stout mustard.
It’s arguably the best take on Brooklyn’s old standard since that Downtown stalwart Jack’s on Court Street closed decades ago.
I am looking forward to the opening of this place. I’ll show up wearing my Schwartz’s cap and my Dunn’s t-shirt…
Orwasher’s jewish rye bread is the perfect bread to use with Montreal Smoked Meat, which, as has been explained, is *not* pastrami.
Never fear – a quick peek at the menu listed on Mile End’s website ensures that there will be three types of poutine: classic, vegetarian, and smoked meat.
http://www.ediblebrooklyn.com/winter-2009/montreal-meets-brooklyn.htm
http://mileendbrooklyn.com/menu112509.pdf
He mentioned Poutine in the latest version of Edible Brooklyn…looks like it will be on the menu:
http://www.ediblebrooklyn.com/winter-2009/montreal-meets-brooklyn.htm
CANT WAIT.
The Brooklyn Paper helpfully wrote up their “pastrami”, which of course isn’t.
Adam, I’m salivating, too.