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Anyone been to the new Montreal Smoked Meat deli in Brooklyn, called "MILE END" ????

Do they even have a phone number yet?
(googled for info, did'nt come up with #)
Trying to find out more about their hours....
open Sunday???

And , what did YOU think of that smoked meat????

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  1. it isn't scheduled to open until late January, but i'm looking forward to trying it.

    1 Reply
    1. re: scratch

      Yup - no one's been yet - still paper in the windows.

    2. I'm curious to see how New Yorkers welcome this joint. I first read about it back in July
      http://communities.canada.com/montrea...

      I assumed montreal smoked meat is a win-win product, no matter where you are, but my opinion changed slightly after various discussions with differrent folks on this board.

      It also seems Americans have an aversion to gravy on their french fries, let alone a curd cheese/gravy/fry combo (poutine). But I dunno, its a montreal wink-wink when manhatten chefs come to montreal, discover poutine, then introduce it back home for $15.

      Over generalizations, for sure, but like I say, I'm curious how things will pan out.

      14 Replies
      1. re: porker

        As expressed on the other Outer Burros thread on this subject, I've been pretty intrigued & jazzed about this place. Miserably, though---since then I've had a run in with a cardiologist and I've got a spanking new stent. Turns out that years of intravenous bacon isn't as good for you as previously reported (not to imply that curd cheese/gravy/fry combo isn't health food....). Looks like I will be relying on word descriptions about Mile End's fare rather than providing my own reviews.
        Looking forward to reading about it.

        1. re: porker

          It also seems Americans have an aversion to gravy on their french fries,
          ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

          I can't speak for the rest of the country, but in the Greater NY/NJ area, just about any diner, luncheonette, hamburger/hot dog joint or fast food stand has brown gravy available on the menu for french fries.

          Rutt's Hut, arguably the most famous hot dog joint in New Jersey, has them on their menu board for a nickle over the regular fries.......most places charge an additional .50-.75 though.

          http://www.hollyeats.com/images/Jerse...

          http://www.hollyeats.com/RuttHut.htm

          1. re: fourunder

            Love me some Rutt's Hutt! I expect to enjoy access to poutine, and enjoy the smoked meat while proclaiming not as good as pastrami!

            1. re: noisejoke

              I could see enjoying a beverage in your company....

              1. re: fourunder

                I don't know about Mile End, but Katz's has Bklyn on tap! (Not much for skunky Canadian beers anyway, eh!)

                1. re: noisejoke

                  I stopped drinking Canadian beer in 1983....

                  1. re: fourunder

                    Happy New Year! May we all enjoy various meats and beers, from various traditions and various locales in the very near future! (I'll be enjoying a growler of Captain Lawrence with pals tonight!)

                    1. re: fourunder

                      I assume what you are calling Canadian Beer (Labatts,Moosehead, etc) is the equivalent of calling Budweiser and Miller's and PBR American Beer. Canada brews some great microbrew beers beers. Almost everything in the Unibroue line (Maudite, Fin du Monde, Trois Pistoles, etc.) is terrific. And I also like the MacAuslan beers as well. If Mile End has any of these, we will be well served.

                      1. re: bobjbkln

                        If that Canadian dude can whole hog like that, I'll take it!

                        1. re: bobjbkln

                          Back in the early days of the media blitz for this small neighborhood joint, I remember seeing that they'd be selling St. Ambroise beers. Defintiely not shabby, I hope that along with those St. Viateur bagels that might also send down some barrels of Dieu du Ciel beers as well, including the incredibly tasty Equinoxe de Printemps. (They sell the bottles here now, but they're incredibly pricey.)

              2. re: porker

                Personally, I can't wait for the curds. Bring it on.

                1. re: Puppimus

                  I live a block away from the place and am excited for it to open. I love, love, love poutine. My only complaint is that the poutine at this place seems on the high priced end (as per the website http://www.mileendbrooklyn.com/ ) But maybe that will keep me from going on a regular basis as it is one of my favorite 1000 calorie dishes.

                  1. re: nicholel

                    Sheep Station (in Bklyn) serves a large and delicious portion of poutine for $6, and also has Maudit on tap. The food is mostly Australian so they don't have smoked meat sandwiches, but the lamb and steak sandwiches are both winners.

                    http://www.sheepstation.net/

                    1. re: efdee

                      Been there and love their poutine. I had it two nights before I got married last year. My dress still fit.... but barely.

              3. Good feedback, Chowhounders!!
                Appreciate the update that it's still not open yet (late Jan.?), and that there's still "paper
                in the windows"... (tnx, "scratch", and "lambretta")

                I was just in Manhattan for the weekend, and I'm glad I did'nt take the extra side trip to this Brooklyn place.... knowing what I know NOW !!! (re: not even open yet!)

                Keep me posted on any Mile End news!! Thanks !!
                ellen

                p.s. I did have a great pastrami from the Carnegie Deli (definitely up to par),
                and some killer corned beef from 2nd Ave Deli ....(their pastrami did'nt do much for me,
                though...found it too dry for my tastes... and it's not homemade/homestyle, like the corned
                beef is....

                1. ANY NEW UPDATES on their grand opening ??? I'm hoping they do open in late Jan., like they were hoping...
                  Cuz I'm gonna be meating up with "the pastrami king" himself, (aka Teddy),
                  who arrives from the San Francisco area for a weekend of NYC pastrami !

                  www.pastramiblog.blogspot.com

                  1 Reply
                  1. re: ellen4441

                    the website says that they are opening on jan 25 so mark your calendars.

                    1. re: jlindy

                      I think they're only open until 4 pm today.

                      My wife went earlier today and was underwhelmed sadly. Hopefully it's opening day jitters. Per her quick review:

                      "The sauce on the poutine was creamy and the curds were hard ... the sandwiches are tiny and pricey."

                      I'm still definitely going to try it out, but I may wait a week or two for the hype machine to die down. (BP Markowitz was eating lunch there today, I'm sure the bloggers will follow.)

                      1. re: lambretta76

                        i went as well today and as canadian and smoked meat enthusiast well I was underwhelmed as well though i realize this is a work in progress.

                        -sandwiches are tiny but on the other hand are half of what you would pay for at katz's. they could benefit from more curing and smoking too.

                        -poutine, seemed like deconstructed version instead of the real thing. more gravy and more cheese curds please! gravy could be hotter too, my curds didn't melt.

                        that being said, i do appreciate the enthusiasm of the staff on hand here-i hope they will work out the kinks over time.

                        Also caught BP there, seems they will have a grand opening once they get into the swing of things.

                        1. re: deabot

                          Had same issue with the poutine. Gravy was scarce (but creamy and flavorful) and lukewarm. It did little to melt the cold curds on my fries. Fries were good but it wasn't poutine that I'd spend the 1000 calories on again. More gravy, less cold cheese. The fries quickly cooled and I had intact cool clotted gravy with intact cheese curds.

                          1. re: nicholel

                            Nicholel,
                            Have to say that does not sound too appetizing.

                            1. re: FastEddie

                              No it doesn't. Still, "such-and-such item came out of the kitchen too cold" sounds like something that can be fixed fairly easily, and would seem to fall within the realm of "the kitchen staff are still working out the kinks."

                              On the other hand, "the sandwiches are small and expensive" doesn't sound like it's something we can necessarily expect to change.