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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

      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.



          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.


                    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 !!

                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 !


                  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

                            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.

                    2. http://www.mileendbrooklyn.com/index....

                      The restaurant opened this week. I live in the neighborhood and have yet to try it , and am looking forward to visiting soon

                      1. Hi from the OP again !!
                        I'm thrilled to hear the Mile End opened yesterday, Jan. 25th, 2010...
                        However, I'm disenchanted with your early reviews, Chowhounders !!
                        The early results are in, and it sounds like the Mile End needs some tweaking..
                        I've never had Montreal Smoked Meat before, so I only have it's "bad ass cousin" Pastrami to compare it with !! (bad ass quote from David Sax)

                        Hope it's just opening day jitters, but yet, Noah should've had it perfected by now,..
                        (or near perfect, anyway) Espescially, since I read how much his friends always loved the smoked meat he cured in his apartment for them...

                        I plan to try it this weekend, while in NYC...
                        Frist, I will be "MEATING UP" for homemade pastrami at the RUB bbq in Manhattan, with Teddy... (Teddy writes the pastrami blog................www.pastramiblog.blogspot.com
                        )I know Teddy is excited about trying the Mile End , as well....
                        (so maybe we'll even do a "doubleheader" )

                        Will report back here, and add photos !!!!

                        1. Visited on Tuesday night at around 7 pm, and sampled both the smoked meat sandwich and the turkey sandwich. The smoked meat was very good, but the turkey was generic and underseasoned, and a bit overpriced at $8.

                          I will return to have the smoked meat platter. My usual deli order is brisket on rye, so this smokier and saltier meat is a new treat for me.

                            1. re: Lau

                              Cute review, and it's a cute place. I think it should have soft opened to work out some of the kinks.

                              (It took me 15 minutes to get a bagel with cream cheese, tomatoes, and onions, for instance, and there was only one other table there.)

                              I did have the bagel, and it's fine, but I've never been a fan of St. Viateur or sesame bagels in general (that's all on offer, which is the Montreal "blanc".) But it was as traditional as you'd find it at Beauty's or one of the other Montreal bagel joints, so purists will be happy.

                              The owners have put together quite a nice little store and the design is great (bowling alley tables and bar!) - I think he'll roll with it and, with some changes, will be running a very popular place, especially once the beer starts flowing. (I'd like to put in my request to Dieu du Ciel beers again! ;) )

                              1. re: lambretta76

                                i love the bagels at beauty's (actually friends with the owner's...i didnt realize how much of an institution it is until recently) although i disagree with review that its better than russ & daughters, no doubt the bagel is better, but the lox is unbelievable at russ & daughters

                                any which way, i'm super excited to hit this place up

                                1. re: Lau

                                  Beauty's uses St. Viateur; I'm a big fan of Fairmount (and mostly just their everything). I absolutely adore Beauty's and try to make a stop there every time I'm in town, although to be truthful I go more for the scene than the food. (It's not bad, just not great.)

                                  And Russ & Daughters has some truly epic smoked fish (not to mention sandwiches, I'm absolutely in love with the Super Heebster). Looks like the owner of Mile End is smoking his salmon in-house, so I'm looking forward to trying that. He was slicing it by hand when I was in there and it had a gorgeous smokiness to the look of it.

                            2. They better be on the ball since they were mentioned on the NYT food pages yesterday (although have noticed places in the boroughs getting mentioned don't always get a huge bump from mention in the NYT).

                              1. I realize they have only been open for four days so it prob comes as no surprise to opine that they are not there yet. First, let me point out that they have a lot of personality going for them! They are super-nice and very enthusiastic, and the decor/vibe is just exactly perfect for a 2010 North Brooklyn deli -- it is indeed very cool without trying too hard. It is a small, warm, bright, cozy joint with a great counter (5 stools or so) that overlooks the tiny kitchen/carving station. Even if you are at a table, you can't help but be pulled into the action and the ongoing rapport. But the food...well, it definitely needs some time to get up to snuff. My smoked meat was tough rather than tender and that just ruined it for me. I didn't even finish half of my order and it wasn't for lack of hunger -- just decided to spare myself the calories until the next visit when things hopefully improve. That said, the cure was very good with a big blast of coriander and the smoke factor was just right -- very front and center without pounding the spices into submission. The fries were excellent. Didn't try anything else. One note: they really need to get some spicy brown deli mustard. They were using French's hot dog mustard! Maybe that's a Montreal thing, but I don't remember that from my visit to Schwartz's (although that was six yrs. ago). Also, they need to be a bit more efficient because I, too, waited way too long for my order when there was nothing else going on! Like I said, they are really sweet and well-meaning. They just need to crack the whip at the same time that they charm you or amuse themselves. I look forward to going back in a few weeks when they have had some time to make their adjustments and get more uniform in quality. I say the latter b/c I'd like to think that the brisket used for my particular order just wasn't cooked enough while all the others that have been coming out this week are, indeed, fork tender. I'm curious to see what others think. Net net -- I am psyched they are here and am rooting for them!

                                Mile End
                                97 Hoyt St, Brooklyn, NY 11217

                                1 Reply
                                1. re: lazylghtng

                                  I was curious on the tenderness of the meat. The savethedeli photo of the meat looks like it wasn't cut properly. This can affect its tenderness, but other posters say it was OK.
                                  BTW, all the Montreal smoked meat joints that I know use simple, straight yellow mustard. I've never seen options for whole seed or brown or spicy.

                                2. We went Tues. night around 6:30pm. The place was full, but had a great atmosphere - customers were sharing tables & chatting, waitstaff was friendly and fun. Our waiter had just moved to Brooklyn a couple of weeks ago from Montreal. We ordered a smoked meat sandwich, poutine & a side of cole slaw. I agree with other posters that the portions are a bit smaller than what we were expecting for the price, but every last detail is housemade and the care that they put into it is arguably worth the price. I value that kind of attention. Our meat was tender & flavorful, the gravy on the fries was creamy & not too salty. We had to mix up our gravy & curds to get the ones on top to melt. The cole slaw was fantastic - flavored strongly with caraway and it tasted like a loaf of rye bread. Very interesting. Our waiter said it was Noah's father's recipe. Our only complaint was that with the sandwich on the small side, cole slaw or pickles or something else should be included. We live just around the corner and are already looking forward to returning & trying some of the other housemade items on the menu.

                                  1. Called last night (friday) at around 730 to inquire about the wait for a table for four, only to be told that they had sold out of product for the night!

                                    In case anyone was planning a long distance trip for a later seating, it may be worth checking into until they get up and running smoothly.

                                    guess business is good.

                                    43 Replies
                                    1. re: tex.s.toast

                                      Drove by today around 1:30 PM and there was a crowd outside waiting for tables. Given the willingness to wait in cold weather, I'd have to agree that business must be good.

                                      1. re: bobjbkln

                                        Happened to be walking by at 11:40 a.m. yesterday. Told the meat wouldn't be ready fior another 20 minutes. Stopped by today around 2:45 and they were already sold out. There was also a sign in the window saying they were closing at 3. They said I could call in advance to see if they still had food.

                                        I know its new and they are getting the kinks worked out, but I think I'll give it awhile before trying it again.

                                        1. re: jdf

                                          I assume that smoked meat, unless done on an industrial scale, can be daunting for a start-up restaurant. I also assume its one thing to make a few briskets in your appartment, scale it up for perhaps 10 briskets per day, then finding out you actually need 80 per day (I don't know if this is the case, but it sounds like ts running along these lines).
                                          But as I've heard in similar endeavors in the past, its a good problem to have!

                                          1. re: porker

                                            for the twitterers among us, they have an account which also updates the meat status...

                                            1. re: EJC

                                              Newfangled technology!! Where can I get me one of them twittery things?!

                                              I think I'll wait for it to settle in. Maybe, with everyone on line here, DiFara's wont be crowded?

                                              1. re: Steve R

                                                Agreed. Don't think I want to have to check a social networking sight to see if a restaurant in my neighborhood will have food at 3 p.m., 3 hours after they began serving it.

                                                I'll wait until they figure out how much product they need to put out daily to be open for a full day.

                                                1. re: jdf

                                                  on the subject of poutine, there is a burger joint near the chip shop on fifth. the french fries are excellent and they have a good burger deal during the week (2 for $15 including fries and drinks). they are serving poutine, too. has anybody tried it? as for mile end, i am going to wait until things calm a bit.

                                                  1. re: mytvdinner

                                                    Came all the way from Astoria yesterday at 2:30pm dreaming of the smoked meat sandwich and walked into a managerial disaster.

                                                    Tiny, but nicely designed , space. Earnest but still completely discombobulated staff.

                                                    They were out of smoked beef at 2:30, we nearly cried. Settled for the smoked turkey. Waited for ever, had to ask 2 or 3 times where our order was. Finally got a sandwich which was VERY small for $8 bucks. The turkey was nothing special in terms of taste and ice cold ... i mean ice cold.
                                                    They were also out of their classic onion rolls by this time and the sandwich was served on nondescript supermarket bread. A disaster!

                                                    Thought about ordering poutine, but the thought of trying to get another order through frightened us so much, as well as the $8 price tag. This was gonna be a $30 meal for two crappy sandwiches and some fries. While we were finishing, they announced that they were now out of turkey, too. That only left salami on the menu by 3pm on Sunday afternoon. They have to pull themselves together quickly.

                                                    There seemed to be some chick who might have been the manager prancing around the crowded place pretending to be managing (in a frenchy scarf and beret, sorta Montreal poser meets brooklyn hipster); she should of been behind the counter making sandwiches.

                                                    We were advised that we could get updated twitter feeds on meat availability .... but that's a lotta work for godd#m tiny little sandwich.

                                                    We're gonna let this joint season for a good 6 months before we find the energy to deal with this again. I wish them good luck, cause I would love a Montreal style deli in NYC. Unfortunately, we found more of Soviet style deli -- no food and no service.

                                                    1. re: Anicca

                                                      Well, after saying that I wont be going till they settle in, a friend called and offered to treat for lunch and even got there ahead of us and put the names in. Couldnt resist, so off we went yesterday at 1pm, getting in at 1:30pm and eating the last of the meat (well, they had another 10 or so orders left after us). The food was good. I'd never had poutine & now I dont know what all the fuss is, pro or con. Nice fries with gravy (nothing new there, although I cant say that I go out of my way to gravy my fries) with some styrofoamy cheese curds that neither added nor subtracted from the taste. The thickly cut meat (3 of us had one sandwich and one platter) was smoked more than Katz' pastrami or 2nd Ave Deli's corned beef and is a smokier cross between the two. A couple of pieces were uneven, more dried out on one end and juicy on the other... the fault of the cooking, as they're too busy. However, it was very good, even on rye bread with Guldens mustard. A perfectly nice meal at a decent price, but I'll stick to Katz' or Mill Basin Deli or 2nd Ave Deli. Unless, of course, someone's buying again or I'm in the immediate vicinity and there's no line.

                                                      By the way, the woman with the beret-ed manager is the owner, with co-owner hubby behind the counter. Nice youngstas with a very crowded business on their hands. This next great thing will die down soon and we'll all get nice sandwiches at our leisure.

                                                      1. re: Anicca

                                                        $8 for a small sandwich? Pass. I'll just bring back a cryovac'd deckle from Goldins next time I'm in T.O. Not exactly Schwartz', but close enough.

                                                        1. re: Anicca

                                                          By your observations and comments, for the most part, they were out of meat.....why should the owner's wife be behind the counter making sandwiches I'm assuming the deli is trying to make best with a soft opening of sorts. They are selling out of the meat they have prepared for the day.....hopefully they will adjust and increase the amount of meat they make each day and improve. Most reasonable people accept this as growing pains and look forward to the best.

                                                          As for the $8 sandwich, if they give you 6 ounces as a portion, I would say that's very reasonable for NY prices..... With regards to meat availability, When in Texas, even the best barbecue places run out of meat early in the day. As for the tweet comment, I never have tried or received.....don't know much about it, but I am aware of a thing called a telephone and it works quite well to see if the place still has meat or if none is available.....and it does not require much effort.

                                                          1. re: fourunder

                                                            "Waited for ever, had to ask 2 or 3 times where our order was. Finally got a sandwich which was VERY small for $8 bucks."

                                                            I take Anicca's point to be that in addition to running out of meat, there was a long wait at the same time his wife was not behind the counter making sandwiches...

                                                            In terms of running out of meat, this is Brooklyn not Texas, you need to bring the meat 24/7. I've never been to Katz's or Sarge's and had them turn me away for lack of corned beef or pastrami and frankly, I'm not buying your point about Texas. Maybe at a roadside stand or something, but not at a serious place in one of the big cities.

                                                            In terms of the price, there's clearly a debate among the locals. How does it compare to NJ prices?

                                                            1. re: StheJ


                                                              On the last brisket...
                                                              It appears that they'll be out by 3p again today, which means no evening service. Damn you downtown BK lunchers, save some for me!

                                                              But then again, Katz's this place is not. It seats 20 people, it's his second week, and I imagine his smoker is working to capacity at all times.

                                                              1. re: StheJ

                                                                I'm not buying your point about Texas.

                                                                I'll try not to take this comment personally....or as an insult :)

                                                                All you need to do is type into a google search the phrase:

                                                                what time does sonny bryan's run out of meat......or.....what time does kruez run out of meat......they're both serious places for bbq.



                                                                1. re: fourunder

                                                                  You can go ahead and take it personally about texas...I'm really not such a big fan in general, especially if they think it's ok to run out of meat.

                                                                  1. re: StheJ


                                                                    sorry, but I missed your query about NJ prices.....

                                                                    Most delicatessens that are take-out are usually in the $7-8 range for a good regular sandwich. These type of place will usually have a special one day of the week with reduced prices of a dollar or two off. Places that advertise over-stuffed or are larger dine-in delicatessens will charge $10 for around 10-12 ounces of meat. There's a place called Harold's which serves a double sized tower, similar to the Carnegie, and if memory serves me is priced around $18

                                                              2. re: fourunder

                                                                Are they 6 oz.? The poster to whom you're responding said VERY tiny (her emphasis); that doesn't sound like 6 oz. to me, which is - as you say - reasonable for $8; does anyone know what the actual weight is (or a good approximation)?

                                                                Also, if you're traveling some distance (from Astoria in that poster's case), calling and finding out there's meat available when you embark does not mean there will be any there when you arrive. It only helps if they have none left when you call.

                                                                1. re: Striver

                                                                  If the sandwiches are very small for $8, this is not a fair deal. Carnegie deli gives over a pound on a sandwich for $15. and they are paying Broadway Times Square rent.

                                                                2. re: fourunder

                                                                  One doesn't have to use Twitter to take advantage of them *using* to broadcast updates as to their meat availability. Just visit this page:


                                                                  ...where you can see everything they've "said". For example, at 3pm today they said they were out of meat but would remain open until 4pm.

                                                                  1. re: Peter

                                                                    I was there at noon and they did not have any meat.

                                                                  2. re: fourunder

                                                                    I disagree. Strongly. If the restaurant's supply of menu items is unreliable to the point that I'm supposed to, or expected to call ahead to verify food availability, I'm not going. And besides, under those conditions, even if I'm told over the phone that some item is available, I wouldn't trust that the item in question would still be available by the time I arrive. Are we supposed to reserve turkeys as well as tables? Same for following tweets. A restaurant without the food it includes on its menu is like ... like what ... like a bank without money. Like a movie theater without any movie to show.

                                                                    1. re: pizmet

                                                                      For the record, I'm teasing you when I say the following, not attacking you....but ....
                                                                      You do realize you are not expected to do anything right? Is the business supposed to smoke 5000 pounds of meat on the chance you may decide to come in for a sandwich? If you do not agree with there decisions, don't go. Their business has absolutely zero to do with you.....me or anyone else for that matter.

                                                                      As for your analogies....they are ridiculous If you heard a rumor that the bank had failed, would you call and or run straight down.....if they had no money, I bet you would still be there. As for the movies.....i bet you check the paper, online or call for a recording to see what time the movie starts playing.

                                                                      1. re: fourunder

                                                                        I agree with Pizmet. These guys are supposed to be running a business where they serve sandwiches... If their customers can't expect them to have the product they advertise, then they're a failure. Lot's of places manage to have the product that they sell in stock when customers get there. You're bit about not going misses the point completely. They're in business to be in business (as Monty Burns would say), "don't go" and "absolutely zero to do with you" is insane: they want people to come and buy sandwiches so they can make money!

                                                                        1. re: StheJ

                                                                          they want people to come and buy sandwiches so they can make money!
                                                                          if they are selling out, they are making money. If the owners are content with their progress, it's the only thing that matters.

                                                                          1. re: fourunder

                                                                            You write: "If the owners are content with their progress, it's the only thing that matters."

                                                                            The owners' satisfaction means nothing to me. If I go, it's for the food experience. And I wouldn't be able to experience the food without the food being there in the first place.

                                                                            1. re: pizmet

                                                                              I think fourunder's point is that if the owners are selling out of product every day, and if selling out of product daily brings in enough cash from their point of view, then business is good whether the fact that they run out of product annoys some people or not. Whether they would do better to make more product is another question.

                                                                              I know Lucali's hours are "6 pm until we run out of dough" -- presumably they turn some people away at the end of most nights because they don't have anymore pizza dough, and presumably they're comfortable with that. I don't know whether they make more dough each day now than they did when they opened three years ago, but the model seems to be working for them. It takes time to smoke meat, just like it takes time to make pizza dough -- it's not just a matter of throwing another burger on the grill.

                                                                              Of course, Mile End's growing pains might have been less if there hadn't been so much hype (which I'm sure they welcomed at the time), but I have to think that a new place opening up in a bad economy -- with inexperienced restaurant folks at the helm -- is really just hoping *anyone* comes. I have a feeling the crowds are beyond all expectations. Let's hope they adjust and get the balance right.

                                                                              1. re: jmh

                                                                                Agreed about the part about the hope its just growing pains. But, its not like they are running out of a fresh product at the end of the night, they are running out of their main product on a limited menu after a few hours...or some days not all all, as some posters have noted they were closed one day.

                                                                                If it is growing pains, why was so much time invested in creating Twitter accounts and feeding the hype on the various blogs, but not be ready for those who come to patronize the establishment.

                                                                                I live nearby and so would love a dependable place I could go to for this type of sandwich. I tried twice in the beginning as noted on this thread and once I was too early (11:40) and once too late (2:45). And, if selling out their product early in the day is enough for them, that's fine. But, your typical restaurant-goer or person in the neighborhood will only try so many times to eat at a place to be turned away before giving up on it, and those are the people who you will need to be your regular customers when they hype from all the blogs dies down.

                                                                                1. re: jmh

                                                                                  "I know Lucali's hours are "6 pm until we run out of dough" -- presumably they turn some people away at the end of most nights because they don't have anymore pizza dough, and presumably they're comfortable with that."

                                                                                  Could you provide links to posts that mention that Lucali's actually ran out dough in the past? Three posts would be enough to prove your point.

                                                                                  I didn't think so. Look - Lucali's was being *playful.* They don't *really* run out of dough. Peter Luger doesn't run out of steaks. Katz's doesn't run out of pastrami. That's what running a business is all about.

                                                                                  The people who run Mile End are two people in their 20s who've never run a restaurant before. Somewhere last July they decided that a lot of publicity would be good so they gave more than a dozen interviews to various print and Internet media outlets.

                                                                                  See here - http://chowhound.chow.com/topics/6773...

                                                                                  And here - http://chowhound.chow.com/topics/6773...

                                                                                  They *created* this demand and then weren't prepared to meet it. This isn't some clever business model - it's a screw up.

                                                                                  People I trust tell me the food is good - not life changing but good. If the owners manage to fix the service and supply issues I'll give it a try some day. Until then I can wait.

                                                                                  1. re: Bob Martinez

                                                                                    I don't have any links saying Lucali ever ran out of dough -- maybe they exist, maybe they don't. I'm really not interested in proving anything to you. I personally experienced the "out of dough" situation in October 2006. When some friends and I ordered a second pie Mark came out of the kitchen and told me they only had one dough left and they had put it in the oven for their staff dinner. We smiled and told him that was fine, and we left wanting more. Presumably since then they have started making more dough so they don't run out. I wasn't at Peter Luger or Katz's two weeks after they opened, so I can't comment on that.

                                                                                    I'm not saying Mile End didn't screw up creating all the buzz. I agree with you that they did. My only point is that they obviously need some time to get it right -- and I hope they do.

                                                                                    1. re: Bob Martinez

                                                                                      "Peter Luger doesn't run out of steaks."

                                                                                      Remember a couple of years ago when there was the prime porterhouse shortage...

                                                                                      It is not fair to compare a brand new little business to such venerable institutions like Lugers, Sonny Bryants, or Difaras (even Dom runs out of dough every blue moon or so). And even if they wanted to I'm sure it will be another nine months of NYC bureacracy to get another smoke oven running.

                                                                                      1. re: Bob Martinez

                                                                                        To set the record straight, in the first year_ Lucali most *definitely* ran out of dough numerous times. I've been there to see the last pizza come out and people be turned away. More than once.


                                                                                        1. re: Peter

                                                                                          I stand corrected on Lucali's first year but the post I was responding to said this -

                                                                                          "I know Lucali's hours are "6 pm until we run out of dough" -- presumably they turn some people away at the end of most nights because they don't have anymore pizza dough, and presumably they're comfortable with that."

                                                                                          "At the end of most nights" implies that Lucali's is *still* regularly having those problems. I don't think they are but I might be wrong about that too.

                                                                                          I get the fact that the owners of Mile End are new to the restaurant business and I'm happy in giving them all the time they need to get their act together. When they do, I might check them out. In the meantime I'll skip Twitter, checking their website, and calling them 5 minutes before I go over there. I've got other stuff to do.

                                                                                          1. re: Peter

                                                                                            Totonno's runs out of dough also. I ate a large once, because they ran out of small. It was a busy Saturday afternoon with approx. half hour wait outside.

                                                                                            Schwartz's in Montreal doesn't run out. They have meat hanging all over the place.

                                                                                        2. re: jmh

                                                                                          Why would the customer care if business is good? If that was all that mattered, or mostly mattered, I'd be eating Domino's Pizza every day of the week.

                                                                                  2. re: fourunder

                                                                                    I don't understand your reply. I'll try and re-convey the same idea, but by phrasing this post slightly different. Also, I understand that your reply was not meant to be mean-spirited. Neither is this repsonse. We're just exchanging opposing points of view.

                                                                                    If I can't rely on their menu items to be available when I arrive ... If they're running out of food at an unreasonable rate, I'm not going. And I'm not twittering. I'm not sure what this has to do with anyone's expectations. No one expects me to have a slice of pizza at Di Fara's when the mood strikes me, or an occasional Big Mac. Doesn't mean I can't complain if Di Fara's or McDonald's runs out of food consistently and hours before closing.

                                                                                    1. re: pizmet


                                                                                      Unfortunately, kitchens run out of items...either by accident, poor planning, supply or an unexpected rush on a particular item. From the house standpoint, it is better to sell out all of an item, as in first come first served, rather than have any quantity left over. Let's say there is leftover meat for the day. That creates two problems for any food business. If the house prides itself on fresh items everyday, without ever reheating leftovers....then whatever profit is made for the day is lost on the back end in food costs. If the house is willing to use leftovers from the day before, then they risk having customers complaining about the quality of their product. Given these two possible scenarios.....it's better to run out of meat to create a mystique about the place. They are not depriving anyone of their meats....you simply have to get there earlier in the day or plan ahead.

                                                                                      Last time I went to Boston, on my return back to New Jersey, I planned ahead to order takeout for Clam Pizzas from Frank Pepe. I called ahead early in the day and i reserved three large clam pizzas, with the expectation of paying for them in advance. It was not an inconvenience to me in any way. I have heard many tales of having to preorder your pizza from places in Connecticut and Pennsylvania......in fact, they even go to the extreme of telling you when, or rather what time you can come to pick it up......Toconelli's in Philadelphia is one that comes to mind.


                                                                                      1. re: fourunder

                                                                                        "it's better to run out of meat to create a mystique about the place. They are not depriving anyone of their meats....you simply have to get there earlier in the day or plan ahead."

                                                                                        You're missing the point...

                                                                                        The consensus here seems to be that:

                                                                                        1. This just pisses people off (especially when you've hyped yourself up so much) to the point where they don't want to come back;

                                                                                        2. They would have absolutely been better off with excess meat that they could have given away to generate a "mystique"; and

                                                                                        3. This is Brooklyn/New York, you have to bring your A game, not your oops I don't have enough meat third rate type of game. (Your point about New Haven being instructive...)

                                                                                        1. re: StheJ


                                                                                          I just read this from top to this post, and in not one instance does anyone say they will not return. I have no idea what your idea of a consensus is. Posters have only commented about lack of value and miscues.... they make no mention of saying they flatly will not return, but rather say they will return after a period of time to allow it to improve.

                                                                                        2. re: fourunder

                                                                                          I'll second what FourUnder says. Because they don't have a crystal ball and therefore can't *perfectly* project how much product to make, either they:

                                                                                          1. Run out, or

                                                                                          2. Make more than they can sell in a day and then sell less than fresh food the next day, or

                                                                                          3. Make more than they can sell in a day and then have to throw it away... which will drive up the cost for the customer.

                                                                                          Given a choice of those 3? I much, much prefer they run out. That way I can plan my visit accordingly and get fresh, affordable goods instead of day-old or unnecessarily expensive goods.

                                                                                          And I agree, from a business point of view, I think it's much savvier to run out. For every person it drives away I think it brings two back in search of the goods. Not to mention the can't-buy-that-kind-of-advertising of having a visible line out on the sidewalk.

                                                                                          (Of course, we won't mention that the particular product in question is smoked meat -- something that likely can sit around a day or three better than most any other prepared food, no?)


                                                                                      2. re: fourunder

                                                                                        this place has just opened and has to find its way - given what appears to be the quality and uniqueness in NY of its product I surely hope it will.
                                                                                        But for a couple of newbies to go out and promote themselves so aggressively and creatie all this buzz before they are ready or seasoned is unfortunate. And as for the tweeting - ridiculous!

                                                                                        1. re: jen kalb

                                                                                          Jen, why is the tweeting ridiculous? I think it's brilliant. It allows them to answer the question once, in a public forum, instead of having to be pulled away from customers at hand 200 times an hour to answer the phone.

                                                                                          Would you feel differently if they had a big availability update on the website's homepage? Or a recording when you called in? Me thinks you're hating the new technology. ;-)


                                                                                          1. re: Peter

                                                                                            I cant think of anyone - certainly not any business or political interest - that I would care to be continually aware of in this way.

                                                                                            I acknowledge that it could be efficient for a business to send out this info - or put it up on their blog, web page or whatever, but I think the real goal of the activity is to stay constantly in everyone's consciousness. That's tiresome.

                                                                                            I think the distinguished british economist I heard on the radio the other day who called these things "twits" had it about right.

                                                                                            1. re: jen kalb

                                                                                              Jen, Indeed, "subscribing to their twitter feed would become tiresome to most. But I think you might be missing the point.

                                                                                              You don't need to be any more aware of what they say on twitter than you have to be aware of what they say on their website, their phone recording, or in their front window.

                                                                                              But when someone DOES want to know, for many (who sit in front of computers all day) it's easier to go to:


                                                                                              and read what it says on than to find the phone number, call, wait for the phone to pick up, and listen.


                                                                3. Dozens of messages about the meat and not a single mention of montreal bagels! Do they have them? How do they compare?

                                                                  2 Replies
                                                                  1. re: Peter

                                                                    You took the words out of my mouth, was wondering too.

                                                                    1. re: Peter

                                                                      Guess I didnt mention that they ran out of bagels on Sat. and had none on Sunday. Quite a first week for them.

                                                                    2. Well, I tried it this afternoon and liked it a lot. I've been to Montreal once and felt bummed that I couldn't get smoked meat in NYC. Mile End fires up those neurons in me; the meat was smoky, moist, and tender. Unlike some other commenters, I was fine with the size of the sandwich; I was plenty full by the time I was done. I don't have much use for Carnegie-Deli-style monster-sized sandwiches myself.

                                                                      1. Guys, has anyone read up about this business? These people are not professional restauranteurs, they are bringing a labor of love to a tiny Brooklyn neighborhood. Isn't this the kind of thing that makes NYC what it is? Give them a little time to adjust for demand. They are probably trying to figure out actual operating costs and didn't want to overstaff or lose perishable goods right off the bat.

                                                                        Personally, I think there's something kind of nice about being able to say "I know this great little place, but you've gotta get there before 3!" It's not a Danny Meyer joint. Relax.

                                                                        12 Replies
                                                                        1. re: chorosch

                                                                          "These people are not professional restauranteurs, they are bringing a labor of love to a tiny Brooklyn neighborhood. Isn't this the kind of thing that makes NYC what it is?... Personally, I think there's something kind of nice about being able to say "I know this great little place, but you've gotta get there before 3!" It's not a Danny Meyer joint. Relax."

                                                                          I never confuse good food with a good story. And at $8 for a smallish sandwich and a 50-50 chance they'll run out of food it's hard to relax.

                                                                          That said, if you read this site then the waits and meat outages were there to see. I didn't go this weekend for precisely those reasons. I hope they fix their problems. Then I'll go and decide whether the sandwich is worth it.

                                                                          1. re: Bob Martinez

                                                                            OK, I hear you. I'm not saying the story should be more important than the food, just that it's a small place in its first couple of weeks. There are many, many restaurants and cafes in NYC that do not deserve to be patronized due to lack of quality, poor service, expense, etc. If this turns out to be one of them, too bad. I'm just making the point that the expectations and criticisms seem to be disproportionate to what this place really is.

                                                                            A couple of months ago I was reading many of the same complaints about Purple Yam. I that case, it wasn't as easy to give them a pass because they were massively hyped, Manhattan proven restauranteurs with a star from the NYT. I'm just asking for a little perspective.

                                                                            1. re: chorosch

                                                                              I get what you're saying and personally I want this place to be a success. But even with a little perspective, you have to admit that the whole situation suffers from poor planning to say the least...

                                                                              While I understand a restaurateur's instinct to underestimate or low ball the amount of product on hand for an opening like this, it's exactly the wrong approach. I mean, the place just opened and there's been medium hype about it here on this board for about three months. The owners should have smoked significantly more meat than they thought they would need and if paying customers didn't come in to buy it, they should have either given away free sandwiches at the shop or run up and down Atlantic avenue giving away free half sandwiches or something to everyone they could find/shopkeepers etc... (i.e. drum up a good lunch business). This would have been a much better advertisement than not having enough meat and disappointing customers who came all the way from Queens enough so that they post negative things on this board.

                                                                              1. re: StheJ

                                                                                I somehow doubt that they expected to be mentioned in the Times the very week they opened. Would have been better delayed a few weeks to allow them to get open and on their feet, I should think.

                                                                                1. re: StheJ

                                                                                  Yes I agree with you.... this is where their inexperience shows the most. On the other hand, why oh why would you ever travel from Queens to a hole-in-the-wall shop in its first week? The answer lies somewhere in the middle.... part of the problem is poor planning, part of it is too much hype and unreasonable expectations.

                                                                                2. re: chorosch

                                                                                  A little publicity is good but Eater was all over these guys. So was Brownstoner. So was Strongbuzz. So was NY Magazine. And the NY Post.

                                                                                  Do you think expectations were ratcheted up? I do. On the other hand I suspect they welcomed the publicity and more than likely they courted it. In hindsight it probably would have been a good idea to open up without fanfare and ramp up the service level and food production over time. Since the husband and wife team were opening a restaurant for the first time that would have made sense. But they didn't do that. That's why I'm not completely sympathetic - some of their problems are of their own making.

                                                                                  Again, having read this thread last week I wasn't disappointed because I didn't go this past weekend. I'm willing to wait and see how things work out. I wish them luck.

                                                                                  Some of the pre-opening hype -







                                                                                  1. re: Bob Martinez

                                                                                    but if your smoker only allows for a set amount of meat to be smoked in one day, do you buy another smoker to cover this early rush, or keep what you have, which will be sufficient to cover the likely crowds a month or six down the road?

                                                                                    Not a perfect analogy, but CitiField seems to have been built to accommodate the crowds for 77 games (Yanks series and opening day excluded). You don't build around abnormal spikes in attendance - you build for the average crowd.

                                                                                    1. re: EJC

                                                                                      It seems to me that they should have the smoking capacity to cover their daily turnover, the problem would have been that they didn't anticipate the high initial volume or want to have more on hand for promotion and didn't build up a surplus of meat before opening. Obviously, if they've misjudged their daily volume and didn't have enough smoking capacity in the first place, this would be a completely different mistake.

                                                                                      1. re: EJC

                                                                                        If Mile End were serving up a product like the Mets, then half of a smoker (seating for 30,000) would do. But if they will serve up a winner, as per most reports, then hey, build and they will come. Maybe. Of course after a mere week+ of doing business you can't be screaming about cpacity or planning---give them a chance to adapt and adjust. I have no idea what-all it took to get the doors open but I'd imagine there's a story considering how many month past their hopeful projections they are. New York red tape? Who knows.
                                                                                        That being said, for me it is a non-starter if i can't expect a generous sandwich. I don't seek obscene or absurd. But I never return to a bar that doesn't understand a generous pour. And from word of mouth here, I can't even venture forward until I read about a nice sandwich. A nice sandwich.

                                                                                        1. re: EJC

                                                                                          It's an inexact science, especially for a niche product like this. I would assume that they don't have a lot of extra cash to throw around (what new restaurant does?) so an extra smoker to cover a crowd they haven't been able to really measure yet would seem an unlikely expense to me.

                                                                                          Let's just hope it's a case of unanticipated demand, and not another one of those places that act like you're lucky to have the privilege of waiting to overpay (I'm looking at you, Williamsburg.)

                                                                                        2. re: Bob Martinez

                                                                                          Even more pre-opening hype. They launched their Facebook page last *July* and the article in Blackbook magazine also dates from last July.





                                                                                          There's even more hits on Google -

                                                                                          1. re: Bob Martinez

                                                                                            Bob, I stand corrected. I think I was only aware of part of the hype.... there is a lot more out there than I was aware of. You must be right, they courted the attention but were unable to keep up with the demand. Let's hope they learn from the first few weeks and become a strong local business.

                                                                                  2. Hello from the O.P. again (original poster!)
                                                                                    I've got some PICS to post, as promised , RE my visit to MILE END on Mon. Feb. 1st 2010

                                                                                    I arrived 1 pm, and was met with a sign on the door , "CLOSED till Tuesday, Feb. 2nd", "please keep checking our meat supply on Twitter"...

                                                                                    The DOOR was UNLOCKED, though ,so I walked in ! Noah & Raye, the gracious owners
                                                                                    were in there , sitting in a booth, working on their laptops.
                                                                                    I told them I came all the way from Atlantic City, and they said they needed to be closed
                                                                                    all day to "catch up"...... (catch up with their meat supply, etc ) . There were no Montreal
                                                                                    bagels available, either. But Noah gave me a big container of cole slaw ....DELISH !
                                                                                    (purple colored)

                                                                                    Noah & Raye posed for a pic with me, then Noah offfered to show me "the back of the
                                                                                    house"..... and his big TIN of SMOKED MEAT, all ready to be smoked/cured !
                                                                                    (for future customers whose timing will be much better than mine was!)

                                                                                    Noah & Raye (husband & wife) were so nice, and I will be back !
                                                                                    Hope I get luckier next time ! I work in an Atlantic City casino, so I am used to being
                                                                                    around the gambling...
                                                                                    so the big question will be "Will I get to actually TASTE that smoked meat next time??"
                                                                                    As in "Are you feeling LUCKY today?!?"

                                                                                    Well, my overnight NYC visit was still extra cool, as I got to "MEAT UP" with the "pastrami
                                                                                    king", aka TEDDY, at R.U.B. bbq. !! (we had homemade pastrami there, and killer burnt ends (brisket) He flew in from San Francisco for 4 nights of pastrami
                                                                                    and partying... He writes a fun blog (with pics) www.PASTRAMIBLOG.blogspot.com.
                                                                                    Luckily for TEDDY, he got to try the smoked meat, as he went there Sat. Jan 30th.
                                                                                    Better him than ME, though, since he came all the way from S.F.
                                                                                    (look for his report asap on his blog!


                                                                                    I will try & post my pics from MILE END now (for about the 4th time!)

                                                                                    4 Replies
                                                                                    1. re: ellen4441

                                                                                      Noah & Raye, owners of the MILE END, pose with me.... (I am the short one on the right!)

                                                                                      1. re: ellen4441

                                                                                        Noah proudly shows me his smoked meat ! Feb. 1st, 2010... Mile End deli..
                                                                                        along with the purple delish cole slaw that Noah gave me complientarty...

                                                                                        ....and there is a PIC of that infamous "closed" sign ! Let's hope YOU do not "meat" a similar FATE !!

                                                                                        1. re: ellen4441

                                                                                          those are great pics! let's hope they get their supply issues worked out soon, this thread is very reminiscent of what happened to caplansky's in toronto when he first opened up.....

                                                                                          1. re: deabot

                                                                                            Tnx, deabot for the kind words about my PICS !
                                                                                            Great debate going on regarding meat supply issues !

                                                                                    2. I find the whole tenor of this comment thread to be rather odd. One of the things that I love about chowhound is the focus on deliciousness. Issues like service and price aren't irrelevant, but they've consumed the thread here in a manner that strikes me as way disproportionate the the issues at hand.

                                                                                      For me, the bottom line is that the lunch I had at Mile End yesterday was delicious. Moreover, they're selling a product that I can't find elsewhere in NYC, so I really hope that they succeed. In a city where so many delicious restaurants go under, and so many mediocre ones survive, I find it hard to begrudge one that both serves delicious food and has hyped itself to the point where their supply is having trouble keeping up with the demand.

                                                                                      You often see this come up in discussions about DiFara's, where you get a superlatively delicious product via a pretty dysfunctional service model. Having once contributed to complaints about DiFara's service, I'm sympathetic with the gripes of people who couldn't get the smoked meat they were expecting, but one important difference is that Dominic Demarco is set in his ways and unlikely to change, while the owners of Mile End are just starting out and have a lot of room to adapt.

                                                                                      The other beef with this place (sorry) is the $8 price for a sandwich, which I also find odd. My office is located in the financial district, where sandwiches of vastly lower quality go for comparable prices. I can't see how $8 for a unique-to-NYC, delicious sandwich is so out of line, especially when NYC is filled with restaurants that have entrees that easily exceed that amount that don't come close in terms of taste. (I certainly don't mean to trivialize anyone's economic situation if they really can't afford something; I'm just comparing Mile End to common dining-out prices around town.) Indeed, the Econ 101 guy in me says that if the supply of smoked meat isn't enough to meet the demand, then the price will naturally rise. To return to a DiFara's comparison, slices there are a lot more expensive then anywhere else, but well worth it, and still a lot less than a regular meal out at a restaurant where you're likely to get much less tasty food.

                                                                                      It bears noting that pastrami sandwiches at Katz's (which I also think are delicious, btw) go for something like $15. Granted, the sandwiches there are bigger, but beyond a certain point one hits the law of diminishing returns anyway; there's only so much one can eat before one's stomach starts to eat. That goes double for the monstrosities at Carnegie Deli, who seem to plow everything their food lacks in quality into sheer, oppressive quantity. Granted, your mileage will vary depending on your individual appetites, but my humble, subjective judgment was that the Mile End sandwich was not unduly small by any stretch.

                                                                                      13 Replies
                                                                                      1. re: JackS

                                                                                        how did you find the meat? was it tender? smoked meat shouldn't really taste like katz's (i'm not an expert in smoked meat, but this is from experience in montreal), it was less salty and sweeter when i had it

                                                                                        i'm excited to try their bagels b/c i like montreal bagels much better than NY bagels

                                                                                        1. re: Lau

                                                                                          i pointed out the while the sandwich was small for $8 it was also half the price of katz's. I think that deli goers to katz's or carnegies will have to adjust their expectations as to size here. Caplansky's in Toronto also has their sandwich at $8 but at least they throw in a pickle. That being said, the product is pretty good-my sandwich there was moist, tender and had a good amount of smokiness present too, maybe could use a bit more spicyness but that's just a personal preference. If anything I was more disappointed in their poutine, it didn't have enough gravy or cheese and the temperature was lukewarm but this can be easily fixed.

                                                                                          At any rate, I'm happy to have them in town. Smoking meat is not an easy thing nor is it easy trying to please fickle and discerning deli-goers in nyc!

                                                                                          Oh as for the bagels, I'm not sure if they are directly from St. Viateurs I would say in the fashion of St. Viateurs. I asked about their provenance on their opening day and they said not st viateurs or fairmounts but one on the west side. I'm not sure if it's west side of montreal or nyc.

                                                                                          1. re: deabot

                                                                                            Caplanskys prices works out to $1/oz, so an 8 oz sandwich isn't exactly small. Is Mile End's sandwich less than 8 oz? Also, I didn't get a pickle when I went to Caplanskys.

                                                                                            1. re: GoodGravy

                                                                                              I think it was closer to to 6oz. See pic.
                                                                                              I've noticed you've had Goldin's before? I've made their deckles twice before when I lived in Toronto but it's not realistic for me to be bringing their stuff across the border although it *is* a better product than both Caplansky's and Mile End.

                                                                                              1. re: deabot

                                                                                                I like your PIC, too ! Nice looking smoked meat sandwich !
                                                                                                Hope my timing will be better next time I go to Mile End !

                                                                                                Great points made, Chowhounders regarding the "growing pains"
                                                                                                that Mile End has been having !!!

                                                                                                I even (half jokingly) suggested to Noah, the owner, that he may even
                                                                                                decide to start taking reservations for that precious meat...
                                                                                                As in "I'd like to come in at 2 pm to pick up a smoked meat sandwich"
                                                                                                I bet the phone would be ringing off the hook in the morning for "meat" pickups.

                                                                                                Regarding those "small" 6 ounce sandwiches for $8.00...
                                                                                                one nice option that I'd like to see would be an "extra meat" charge...
                                                                                                as in "$4.00 more for extra meat" ....
                                                                                                a sandwich and a half would be nice, particularly for those coming a long
                                                                                                way for that sandwich....

                                                                                                Hopefully, these supply issues can work themselves out within the next few weeks....
                                                                                                you've made some realistic points, Bob Martinez, as to just how much
                                                                                                disappointment one can handle....
                                                                                                It certainly makes it tough if one has to time it just right, and only have
                                                                                                a certain window period to get that meat...

                                                                                                As one poster said, the first time they came in too early, so they came back.
                                                                                                But by then, it was too late!

                                                                                                1. re: ellen4441

                                                                                                  "Nobody goes there any more, it's too popular!"

                                                                                                2. re: deabot

                                                                                                  Six oz. will work. It's small by NY deli standards, but combined w/ the availability issue, it becomes a place to check out if I'm nearby and if I have a 2nd choice place in mind rather than a destination place. I'll definitely try it if I'm in the neighborhood.

                                                                                                  1. re: deabot

                                                                                                    OK, I've read this thread from the beginning to this point and now that I see a picture of this sandwich, I have to chime in. Let it be known that I'm a Montrealer. That is a pathetic excuse, size-wise for a Montreal smoked meat sandwich, it should be about a third bigger. I know you guys are intelligent people who know what's good but I don't want people eating "Montreal-Style" food that's not the real deal and thinking it's representative. Take their poutine, for instance. I don't want NYC eating bad poutine! I certainly don't want anyone getting turned off to it because they ate some bad stuff. It's actually surprisingly hard to find good poutine here in Montreal, the chances of finding it in NY are one in a million. And you can't fly bagels in, they have to be made fresh. They should still be warm when you eat them.

                                                                                                    Sorry, I'm a little protective of my native cuisine, I just don't want anyone to get the wrong idea. But lucky for me I can walk out my front door, turn the corner and get the best smoked meat in town (no, it's not Schwartz's). They never run out and the guys behind the counter wear white butcher's smocks under flourescent lights! How's that for decor? Maybe Mile End could take a page.

                                                                                                    1. re: Tiny Iota

                                                                                                      Could it be smaller cuz they have to pay NYC rents?
                                                                                                      What's up with those small sandwiches?

                                                                                                      Appreciate you FEEDback, Tiny...

                                                                                                      What is the NAME of the Smoked Meat place you go to in Montreal?
                                                                                                      If and when I take a trip up there, I'd certainly like to know the best
                                                                                                      "inside" info, stuff I won't see in those tourist guides!

                                                                                                      (that's why I'm on Chowhound!)

                                                                                                      1. re: Tiny Iota

                                                                                                        My favorite smoked meat in Montreal is Snowden's.. What is yours Tiny?

                                                                                                        1. re: Daniel76

                                                                                                          OK, my comments keep getting deleted! Are you not allowed to link in replies? Anyhoo, I like Quebec Smoked Meat in Pointe St. Charles, the forgotten Montreal neighborhood. There's some good stuff here!

                                                                                                3. re: Lau

                                                                                                  The smoked meat was fabulous. If you read my review linked above, people are also not mentioning the grilled salami sandwich, the "Ruth Wilensky" which was as good as the smoked meat.

                                                                                              2. I ate at Mile End today and would say that it compares favorably with Schwartz's in pretty much every way. I can remember waiting longer for a table at Schwartz's plenty of times. The wait was probably less than 10 minutes. The meat was quite good. Customers are not asked how fatty they want their sandwiches but they came about a Schwartz's medium. The sandwich really wasn't too small at all, I'd say a bit bigger than Schwartz's. We split a Poutine. The fries and gravy were very good but the cheese curds were all wrong. Not bad, just incorrect. I'd go back any time.

                                                                                                1. The carnivorous, Canadian half of the Canoodlers appreciates this place a lot; the poutine and the smoked meat got thumbs up. I like it here too, as I have a serious love on for Montreal style bagels with nova and cream cheese. Great spot!

                                                                                                  Mile End
                                                                                                  97 Hoyt St, Brooklyn, NY 11217

                                                                                                  1 Reply
                                                                                                  1. re: canoodlers

                                                                                                    A mostly positive review of Mile End Deli. A friend and I had lunch there today. We showed up at 11:45 and while the place was full, it wasn’t crowded and we were able to get a table immediately. We were allowed to order a smoked meat sandwich and a Ruth Wilensky (salami), even though they would not be served until after noon. We had Stumptown coffees while we waited.

                                                                                                    The sandwiches were delicious. Give the high quality of the meats, and especially the generous volume of smoked meat, they were well worth the prices ($8 and $7). My brisket (smoked meat) sandwich was tender and flavorful. My friend’s Wilensky was a pressed sandwich. A few thick, meaty, tender and peppery slices of salami were pressed within an onion roll. We enjoyed the interesting combination of onion roll and peppery salami, which was unlike any other salami we’ve had in the U.S. A pickle would have been nice, but we didn’t feel the least bit shortchanged – or hungry.

                                                                                                    Service was indeed SLOW. There were lots of people behind the counter, and we cannot figure out why it took so long to make two sandwiches, even if one was pressed. My friend’s Wilensky came out a full five minutes after my smoked meat sandwich. Why not bring them out together?

                                                                                                    But never mind. The food was great. We’ll be back.

                                                                                                  2. Hello to everyone on Chowhound this is my first post, although I've been meaning to get on here for a few months! Ellen started this thread and promoted my blog (http://pastramiblog.blogspot.com/), thanks so much Ellen.

                                                                                                    I came to Mile End January 30th, a few days after their opening. The place was packed and had a 45 minute wait for a table, so I got 3 sandwiches and an order of poutine to go. My friend and I enjoyed our smoked meat sandwiches, but it wasn't as good as my favorite meat - pastrami. The smoked meat was very spicy, almost too spicy - not for the faint of heart. If you like a deep hearty spicy flavor (almost jerky spicy) then it would be a good one to try out. The poutine was superb, I think I should have ordered two orders of the poutine - so don't skip out. We got our sandwiches around 1:30 and when we checked their status at 3 PM it read "sold out of meat today", so the best way to figure out if they're serving sandwiches is to check their twitter.

                                                                                                    Mile End
                                                                                                    97 Hoyt St, Brooklyn, NY 11217

                                                                                                    4 Replies
                                                                                                    1. re: Pastrami King

                                                                                                      To THE Pastrami King : It was so cool "MEATING UP" with you in Manhattan at the R.U.B. !!!
                                                                                                      (Righteous Urban BBQ) .......those brisket BURNT ENDS were succulent !!
                                                                                                      and that homemade R.U.B.pastrami reuben crusher sandwich was flavorful... Jan. 31st,2010

                                                                                                      Glad YOUR timing was better than mine for the SMOKED MEAT at the MILE END, being you
                                                                                                      flew in all the way from SAN FRANCISCO !!!

                                                                                                      1. re: Pastrami King

                                                                                                        I appreciate that the Pastrami King is appropriately accessorized in his profile photo.

                                                                                                        1. re: Pastrami King

                                                                                                          I wonder how long they will continue to be sold out of meat on a daily basis. As it is, I find that their twitter is not updated regularly the day of so I'm wondering if the best option to check is to call ahead. The grumbler in me would like to enjoy a smoked meat sandwich past 4pm sometime.

                                                                                                          1. re: Pastrami King

                                                                                                            I think you should pay a visit to the actual Pastrami King, which is now out on Long Island. Don't know how the food is, but it'd make a good picture. Anyone know if this is the same pastrami king/ Queen that was in queens in the 60s? I've only heard about it from my Dad.

                                                                                                          2. Working from home, I finally made it over to Mile End today for lunch and wanted to file a report.

                                                                                                            The obvious highlight was the smoked meat sandwich. Moist, delicious, overflowing on rye bread with a smear of gulden's mustard. For $7, this is a messy but delicious, sizable sandwich. Finding out that it was grass-fed beef at that pricepoint was also appreciated. I don't understand any of the size discussion above - it was beyond adequate.

                                                                                                            In talking with the nice guy cutting the meat behind the counter, it sounds like they can do ~100lbs of meat a day. And while the size of the smoker is definitely a problem, the 11-day curing process + the small size of their walk-in refrigerator prevents them from producing any more in their current space. He mentioned to a lady at the bar that they were considering an expanded space in Red Hook.

                                                                                                            My wife ordered the borscht and really enjoyed it. While I didn't get a taste, she made mention of some unique spicing. The slaw was a winner, and the poutine wasn't sublime, but would have been great if I were drunk. I met a friend of the owner at a local bar who made mention of the non-melting curd problem -lies in the use of fancy organic curds. Sometimes you just need the cheap stuff apparently.

                                                                                                            I was also told that even when they run out of meat, they usually have the "scraps" that can end up in poutine or a hash. So you could always find a way to get your fix!

                                                                                                            I have bought into the hype - this is good food.

                                                                                                            1. hello New Yorkers,
                                                                                                              I was there this weekend. I am a Montrealer, and I find odd that someone has yet to chime in about the quality of the poutine gravy. It is a *mushroom* gravy, thus lacking all the delicious, original chicken-y flavor it is supposed to have. This poutine was a disappointment, and not the real deal. If you'd like to taste poutine, please trek up to the province of Quebec, and let us take care of you. haha

                                                                                                              7 Replies
                                                                                                              1. re: alixium

                                                                                                                Well, I'm not too concerned about the type of gravy. I've had really great poutine with chicken, turkey and beef gravy. In fact, I might prefer a good, dark beef gravy over anything else. Mushroom, though, I'm not too sure about. Also, the gravy should be hot enough to melt the cheese. I doubt that it has anything to do with the curds themselves but I could be wrong. I haven't had it but the bad poutine at Mile End makes me sad. They should just stop making it if they're not going to make it good. Forget "right," they should just make a good poutine. You wouldn't think something so simple would be so hard but each ingredient is as important as the others. If one is off the whole thing is ruined.

                                                                                                                1. re: alixium

                                                                                                                  I dont know if you have to get all technical with the gravy. I have had freaking poutine at a few Mc Donalds in Montreal. So to make it seem like all the Poutine in Canada is lovingly prepared by expert chefs on every corner, is a little far fetched..

                                                                                                                  I have had decent poutine with doctored up gravy from St Hubert packets

                                                                                                                  The poutine at Mile End, the gravy was very good.. It was heavily peppered and the guy even mentioned, that is how he likes it.. I enjoyed it.. I thought the gravy was actually exceptional..

                                                                                                                  What I did not like about the poutine were the ice cold cheese curds.. Not to mention the quality of the curds.. Did not have that sort of snap a good fresh curd would have..

                                                                                                                  But anyway, through all this. The place has been open for a few months.. The guy who owns it has been hit with these crazy crowds.. I hope he can relax and hit a groove.. Everything is made in small batches so it may vary as it's a new business.

                                                                                                                  1. re: Daniel76

                                                                                                                    Snappy curds? Shouldn't the curds be squeaky?

                                                                                                                    1. re: GoodGravy

                                                                                                                      right.. couldnt think of it but, then decided not to go back.. Thanks for er, the er, correction, er, er, ,er, er

                                                                                                                    2. re: Daniel76

                                                                                                                      Yeah, the curds have to be fresh, that's really the most important thing as far as the cheese goes.

                                                                                                                      And poutine is definitely not lovingly made everywhere up here. In fact, it's harder to find good poutine in Montreal than most people think. You can't just walk into a place and get the good stuff, you'll probably end up with total crap. I had the best poutine's of my life in my hometown in eastern Ontario.

                                                                                                                      1. re: Tiny Iota

                                                                                                                        these are such lovely people, truly a winner
                                                                                                                        mustard is always an issue with smoked meat
                                                                                                                        default mustard should be Ba Tempte or Hebrew National
                                                                                                                        gulden's just aint right and I know yellow is what Schwartz's uses but that a a bare step above mayo for pity sakes

                                                                                                                      2. re: Daniel76

                                                                                                                        oh, of course the poutine here is not always lovingly prepared. haha!
                                                                                                                        But I must say I prefer a meat-based gravy. This is supposed to be a fatty and indulgent dish, after all!
                                                                                                                        And I agree fully about the cold curds... not the best, indeed.

                                                                                                                    3. Just had the pastrami on rye with mustard and I have to say that the sandwich was pretty darn awesome. The meat was very flavorful. Well cured and smoked. Tender and delicious. Numerous ahhs were heard. The bread was not out of this world, but a good vehicle for the meat and the mustard was nothing special, but the meat more than made up for it. All in all, more than worth the wait.

                                                                                                                      1. Smoked meat was awesome. Went with Montrealers so they attest to its authenticity. Wrote and posted pics about it here: http://expatsinthecity.com/2010/03/21...

                                                                                                                        1. how are the logistical issues now? i still want to go there i just was waiting for them to get their logistics in order as it sounded like the place was kind of a mess

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                                                                                                                          1. re: Lau

                                                                                                                            I went for lunch the other day. A little after noon, the restaurant was full but not crowded. We had no troubles getting our food. Service was lovely. They had about four people behind the counter, cranking out sandwiches, so they came in a reasonable time frame. They were as tasty as before.

                                                                                                                          2. Just recently tried it and i have to say, it was great. i've never been to montreal but love all forms of cured/smoked meat products and the smoked meat stands up there with some of the best ive ever had.

                                                                                                                            As to the "logistical issues" i tried to go a few weeks ago but my own scheduling failed me, but not before id checked the twitter feed and found it hadn't been updated for a few days (not sure where its at now - we were there right after noon, when they start serving - and there was plenty).

                                                                                                                            the most glaring logistical issue i noticed was that their labor costs must be outrageous, on a sleepy, wet weekday there were a lot of people working, and its a small shop!

                                                                                                                            we tried a good deal of the menu and it was all from good to great. the smoked meat was awesome, shockingly red (as i mentioned i was a smoke meat tyro). we got it on the plate ($13) which came with a good number - maybe five? - of orowashers rye slices (i watched the guy assembling our order pick them off the ends of the loaves, which makes sense and is an economical use of whole loaves that i guess ensures even sizing in sandwiches). its definitely the reason to be here and a worthy one at that.

                                                                                                                            we also sampled the borscht and slaw, which were both okay. i prefer veselka's borscht, particularly the christmas variety, but this was good and beet-y, blended almost smooth with a lighter flavor and maybe just a tich underseasoned. the slaw is very red and the dominant notes were acidic, a very interesting approach with an oil and vinegar type dressing. good, and different, but not necessarily crave-worthy.

                                                                                                                            the ruth wilensky (pressed salami sandwich) was good, but i have to question the value of the sandwiches. while i appreciate that they are still a LOT less than katz's or other ny style deli sandwiches (like, half the price) i may be showing my newness to ny to think that an 8 dollar sandwich should be capable of being considered a meal (or maybe almost a meal, with something else to supplement). the bread/mustard/salami balance was right on, and i really liked the effect of pressings the onion roll on the grill, giving another shot of heat to the already dryed/toasted onions on the outside of the bread.

                                                                                                                            my waist says i shouldnt go back soon, but the poutine with smoked meat will probably make that inevitable trip happen sooner rater than later.

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                                                                                                                            1. re: tex.s.toast

                                                                                                                              I was there on Saturday. The smoked meat sandwich was fabulous. I'd say 6-8 oz., quite enough, and the meat was spilling out of the bread. It's similar to the style at Schwartz's--a kind of craggy brisket consistency rather than the smooth surface you get at some Montreal places. My only problem's are a bit too much peppercorn and they slice the meat too thick. But I'd say it's definitely the best deli sandwich currently in Brooklyn, and $8 is right-priced.


                                                                                                                            2. so, i finally hit this place up a few weeks ago when i was brooklyn. i just got the smoked meat platter to go as all i wanted to do was try it. no sandwich necessary. i wanted to get up close and personal with this stuff and while it is delicious it was decidedly not "montreal smoked meat." it had none of the spicy, peppery-ness of the real stuff. it's good. real good. but it is not representative of what i know to be "montreal smoked meat," something that i've been eating all my life. also, something that really ticked me off was that they gave me instructions on how to eat it! a word of advice to these people; don't lecture your clients! and to top it all off they knew that i was a montrealer because i was making small talk with the counter person while i was waiting for the stuff. i'm glad i never got to find out what kind of a mess they've made out of my beloved poutine! all in all i was pretty disappointed and even if i was living in new york i would never go back even in the depths of homesickness.

                                                                                                                              instructions? really? it's meat and bread for crying out loud!