Comments on: Gourmet weights Smoked Meat vs. Pastrami

By: Daniel Sax

Daniel Sax — Tue, 31 Mar 2009 17:59:33 +0000

This is a veritable no contest. I’m not even sure why the author whould bother, other than a great excuse to gorge on meat. Schwartz’s vs Katz’s is like Lennox Lewis vs Gary Coleman. Having dined at both in recent years I can concretely say my money’s on Lennox. Schwartz’s leaves me licking the plate while Katz’s leaves me yearning for Schwartz’s. Simply look at the photos at the top of the page to see the difference between the two sandwiches: only one qualifies as meat porn….

By: Michael McGrath

Michael McGrath — Tue, 31 Mar 2009 18:09:29 +0000

I live in Brooklyn and have spent more time trying to duplicate Schwartz’s smoked meat than I have ever spent at Katz’s. Katz is just NYC schtick - a phony glimpse of days gone by (that probably never were) but Schwartz is the real deal. Having the choice of cuts at Schwartz makes it more unique as well. I recommend the “fatty” - its melt in your mouth, rib-sticking goodness. While its great to get a beer at Katz’s with the pastrami, having the kosher vibe at Schwartz makes it a more unique culinary experience. The youtube video of Allan Dershowitz complaining that Schwartz is drier than Katz’s made me furious. He probably ordered a “lean” cut like the rest of the Americans.

By: Joan Ginsberg

Joan Ginsberg — Tue, 31 Mar 2009 19:43:54 +0000

I’ve only eaten Schwatz’s once, and have eaten pastrami too many times to count (although not Katz’s, which I also think I’ve eaten once). I felt the flavor at Schwartz’s was far more bland and had a drier texture than the best pastrami I have eaten (and no, Mr. McGrath - I would *never* order lean deli meat). So I will be geographically predictable and say pastrami.

BUT - we make a brisket pastrami as well as a traditional naval pastrami. Would a comparison between ours and Schwartz’s make more sense, David?

By: Michael McGrath

Michael McGrath — Tue, 31 Mar 2009 22:44:47 +0000

The fatty cut is almost impossible to be served dry after being under Schwartz steamers that heat and hydrate the meat. Anyone who has ever had Schwartz takeout knows that the sandwich practically eats itself through the paper bag with its moist and delectable fat.

By: Gerry Ahronheim

Gerry Ahronheim — Wed, 01 Apr 2009 01:47:47 +0000

Shortly after I moved to Montreal from the US, too many years ago to count (33 1/2 to be exact), I was invited to go to Schwartz’ for smoked meat. “Smoked what kind of meat?” I asked in my ignorance: “Horse, caribou, or what?” For indeed I had never heard of “smoked meat”. Pastrami and corned beef were old standbys for me, but this was new territory.
Not for long! I was an instant convert and remain so to this day. However…
Indeed, on occasional forays to New York I had tried pastrami at the Carnegie Deli and such like, reinforcing my new conviction that pastrami was best avoided!
It was only a very few years ago that my New York siblings dragged me to Katz’ Deli, and I was reawakened to the possibility of edible pastrami. In fact, it was darned good. The first time in decades that pastrami and Schwartz’ smoked meat could be found in the same universe of discourse, in my humble opinion.
Since then, I’ve managed to find decent NYC pastrami in a couple of other delis, and have not regretted it.
Nevertheless, Schwartz’ smoked meat is in a category of its own, not only delicious but a delight to eat in situ. We go often enough that the waiters know us and flirt with my daughter(!), and even chat about the old days (long before my time) when my late father-in-law would grab a quick smoked meat sandwich for 15 cents! And it is delicious!!
Katz’ pastrami is excellent, but Schwartz’ smoked meat is a joy to (be)hold and to eat!
Best wishes to all who can get to eat either or both!

By: Kenny Wolfe

Kenny Wolfe — Wed, 01 Apr 2009 12:27:12 +0000

This is no contest. Schwartz’s is Augusta National, Yankee Stadium, the old Montreal Forum and the Sistine Chapel all rolled into one. Pastrami is not in the same league

By: John E. Bolog

John E. Bolog — Fri, 03 Apr 2009 20:11:03 +0000

Last weekend I enjoyed a great Smoked Meat sandwich at Schwartz’, the latest of many. As a transplanted New Yorker
(Vermont), I’ve the luxury of Montreal for any necessary culinary and artistic needs. As a kid I chose Pastrami, then graduating on to Corned Beef/Cole Slaw and Russian. The delicatessen scene in New york has mightily lessened with the ubiquitous Hebrew National dominating the genre and, in my Yiddeshe opinion, lessening it. Whatever happened to Hod Carmel?

That said, choose da Corned Beef in New York, et votre choisir en Montreal should be Schwartzs’.

So there…

By: Eric Riback

Eric Riback — Sat, 04 Apr 2009 03:48:04 +0000

I’m a native New Yorker with a thing for Katz’s pastrami 32 years after leaving town (I only get there every couple of years). Had never heard of Schwartz’s or smoked meat (last time in Montreal: Expo 67 and we only ate at the fair). After reading this piece and the comments I am drooling for Schwartz’s. Maybe someday I’ll get to Montreal.

By: jacques desjardins

jacques desjardins — Sat, 04 Apr 2009 22:58:14 +0000

After all the press & endorsements, I very much looked forward to Caplansky’s on Clinton in Toronto. What a letdown. Only one sandwich on the menu. Smoked meat. No pastrami, no baby beef. OK. I can live with that, but if you’re only having one choice, let’s make it a good one. This was the driest, saltiest meat I’ve ever had. With lots of un-chewable gristle. Must have had the tail end of the brisket. And when I ask for “medium fat”, I don’t want big chunks of fat. The fat should be marbled through the meat. The fries are good but pre-salted. Service is very good. The kicker; I find out through the blogs that they have an amazing mustard. It wasn’t even offered. Go figure.

By: JeTTTo Maing

JeTTTo Maing — Mon, 20 Apr 2009 17:14:58 +0000

Schwartz vs Katz??! ohh well, i’ m from montreal!
I just tried the famous Katz 2 weeks ago. But something dissapointed me. It seemed that the meat was a bit to similar to bad smoked meat from montreal. BUT STILL, it was very good! The meat was somehow sweeter and the spice was different(less pepper).

I don’t really like Schwartz smoked meat. Even the fat ones are too dry to my opinion. And that’s the reason why I always go in front. Main’s smoked meat is so much better. Much juicier and more pepper!!! Fries & salad are MUCH better too + they give you a whole pickle, not just a cheap 1/4 pickle. I’d suggest anyone to try the Main’s smoked meat. It’s similar to Schwartz but less dry and a bit more spicy!

For those who tried both, I’d suggest to try George’s smoked meat on 3750 Boul. St-Martin Ouest, Laval. THE BEST SMOKED MEAT IMHO!!!!

By: Terry

Terry — Sun, 04 Jul 2010 13:33:57 +0000

George’s smoke meat in Laval is the best, right up there with Schwartz’s.