No. 6 in the world · November 2026
Schwartz's
No. 6The one to order
Smoked meat on rye, medium-fat, with mustard, a pickle and a cherry soda
Montreal smoked meat since 1928: brisket dry-cured for ten days with Schwartz's own spice mix, smoked and hand-sliced; ask for medium, not lean.
Make it at home
Pastrami on rye, deli style
3 days brining, 6 hr smoking or oven, 3 hr steaming (about 1 hr hands-on) · A 2 kg brisket, about 8 big sandwiches. Deli pastrami is three slow steps: cure, smoke, steam. The steam at the end is what makes it fall apart under the knife. Do it for a crowd; it keeps a week.
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Checked November 5, 2026. Hours and lines change; check before you cross town.
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