Montreal smoked meat is beef brisket cured with a peppery spice blend, smoked, steamed until tender and hand-sliced onto rye with yellow mustard.
Brought by Romanian and Eastern European Jewish immigrants, smoked meat became a Montreal institution through delis like Schwartz's, which opened on Boulevard Saint-Laurent in 1928. Unlike pastrami, Montreal smoked meat uses more black pepper and less sugar in the cure. It is still cured for about a week, smoked, then steamed and carved by hand to order.
Wilensky's is a nine-stool Mile End counter open since 1932, serving the fried bologna-and-salami Special exactly as it did in Mordecai Richler's novels.
OrderThe Wilensky Special with mustard, no substitutions allowed.
TipThey never cut the sandwich and never hold the mustard; order it their way or not at all.
Taste your way through Montreal’s Mile End with a local guide. Enjoy iconic dishes like bagels, smoked meat, gnocchi, and poutine while discovering the city’s rich cul...
Discover the Mile End neighbourhood in Montreal on a guided foodie walking tour. Enjoy 7 food/drink tastings, and learn about the history of Mile End and its culturall...
Taste your way through Montreal’s Mile End on a guided tour featuring warm wood-fired bagels, classic poutine, street-style gnocchi, and a savory Mediterranean secret dish.