Melanie and Jason Schoendorfer make plenty of great sandwiches – a bacon banh mi, an Italian roast pork, a BLT with their own bacon – but it’s their house-cured Canadian-style Wagyu beef pastrami that draws upon Mel’s Canadian background. A variation of Eastern European pastrami, Montreal smoked meat starts with brisket that’s dry-cured rather than brined, then rubbed with 12 herbs and spices before smoking. Their rub is French Canadian with a South Florida vibe, explains Jason. In addition to typical pepper, they add clove, allspice and curry leaf – “more interesting than bay leaf” – and other spices to make a flavorful, complex blend. The sliced smoked meat is heaped on rye bread lathered in hot yellow mustard, also made in-house, that cuts through the fatty meat.    

You can Reubenize your smoked meat sandwich, with local sauerkraut made with farmer Margie’s cabbage, Swiss cheese and a house Thousand Island dressing. Accompany it with a deli soda or, in true South-Florida-vibe fashion, a Jupiña.