Guides by Lonely Planet
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.
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