Reuben Schwartz, a Romanian Jew, opened this Montréal icon in 1928, and it’s been going strong ever since. Schwartz’s meat goes through a 14-day regime of curing and smoking before landing on your plate after a final three-hour steam. It’s widely considered the best smoked meat in Montréal, whether it’s brisket, duck, chicken or turkey, all piled high on sourdough rye bread.
You can order it fat, medium (recommended) or lean. Expect the usual long lines. If you don’t feel like waiting, head across the street to the Main, which serves a reputable smoked-meat sandwich.