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“Mile End set to open January 25th”

New York Magazine’s Robin and Rob reported a few months back that the heart-stopping deli of Schwartz’s of Montreal would be coming stateside thanks to Noah Bernamoff, a 27-year-old (former) part-timer at my alma mater Brooklyn Law School. I’ve been stalking the shop ever since I heard the news and on a stroll this weekend with Emily we found the sign assuring us that the deli would be opening on Monday January 25th.

Mile End (97A Hoyt St., nr. Atlantic Ave) seats nineteen and features Bernamoff’s own smoked meat recipe developed in his own kitchen (and roof deck smoker) in Park Slope. He’ll be using prime-Angus-certified briskets from LaFrieda and Meat Innovations, which according to the interview with Robin and Rob, he cures for nine days in a dry rub of coarse salt, black pepper, tons of fresh garlic, and about a dozen different spices. He then smokes the brisket over oak in an electric smoker for eight to ten hours and steams it for four more, and slices and layers it atop Orwasher’s Jewish rye bread. Yum.


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1.)MannyF
“MannyF”

Thank goodness my daughter lives in Boerum Hill practically around the corner from Mile End. My wife and I had an incredible meal there recently. We ordered the Poutin with smoked meat which was an enormous portion for two and also ordered the smoked hash which also has smoked meat and their incredible pickles. All food is terrific and the owners are very nice as well. We loved it and I can't wait to have lunch there the next time we are in Boerum Hill.

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