There aren't many seats, the menu offerings are few, and dinner isn't served (yet). But Mile End, the very inspired Montréal-style deli that recently opened in Brooklyn's Boerum Hill neighborhood, is serving up one particular sandwich that has some big city food reviewers questioning New York's reigning deli all-stars (such as this 2010 New York Magazine review.)
Mile End's "smoked meat sandwich," is a true pleasure to eat. It's similar to a pastrami sandwich, but the meat is more tender, its flavor features a hint of smokiness, its size is more plausible than that of Katz's and Carnegie's, and perhaps most importantly - you can taste the love that goes into this masterful preparation.
Owner Noah Bernamoff dropped out of law school to open Mile End. A Montréal transplant in New York, Bernamoff was lamenting the lack of traditional, homemade deli in New York. He says that neither Katz's, Second Avenue, nor any of the remaining New York delis cure their own meats in-house. Months ahead of opening Mile End, Bernamoff's grandma passed away. The loss inspired him to do his part in preserving the Jewish tradition of curing meats, a form of cooking that, in New York at least, had practically disappeared.
Besides the smoked meat, Mile End's lunch offerings include a salami sandwich made in a sandwich press, a smoked turkey sandwich, matzo ball soup, fresh cut fries, and poutine (fries with smoked meat and gravy).
Click on Noah's photo above to watch a video, narrated by Noah, about Mile End and its amazing deli meats.
Map Mile End (call ahead for days/hours).