Craving the world’s best smoked meat? You’ve arrived at Schwartz’s. This Montreal landmark has been serving up its famous smoked meat since 1928. Schwartz’s began with Reuben Schwartz, a Jewish immigrant from Romania. He opened his deli on Saint Laurent Boulevard. The area was then the heart of Montreal’s immigrant corridor.
Schwartz’s started as a small business. Many others existed in the area. But Schwartz’s unique taste set it apart. A secret blend of spices made his meat dishes special. It is said that Schwartz was difficult but held onto his restaurant. Maurice Zbriger, a violinist, became his partner. Zbriger helped Schwartz’s become a financial success. He became the full owner after Schwartz’s death in 1971.
After Expo 67, Schwartz’s gained wider fame. Food critics and travel writers raved about the smoked meat. Visitors from America found it different from pastrami. They said it was tenderer, juicier, and tastier. The secret spices and cooking method were unique. The meat marinates for 10 to 14 days. Then, it goes into a brick smoke oven at the back of the kitchen. It hangs there for at least a day before being sliced by hand. No preservatives are ever added.
Schwartz’s smoked meat attracts people from everywhere. Celebrities come for the medium-fat sandwiches, pickles, fries, and coleslaw. The seating capacity is only 61. This leads to long lines. But the owners have resisted expansion. The charm of this small spot adds to its success.
The Jewish population has largely moved away from The Main. However, Schwartz’s has remained. It has become a uniting institution for the city and the world. Schwartz’s signature dish is a smoked meat sandwich on rye bread with yellow mustard. You can order it lean, medium, medium-fat, or fat. Medium and medium-fat are the most popular. A classic meal includes a medium-fat sandwich, fries, a half-sour pickle, coleslaw, red pepper, and black cherry soda.
Schwartz’s is also known for Montreal steak seasoning. Morris “The Shadow” Sherman created it. He worked at Schwartz’s in the 1940s and 50s. He added smoked meat pickling spices to his steaks. It became so popular that other delis copied it.
Today, the Nakis and Angélil-Dion family own Schwartz’s. They bought it in 2012. Before that, Celine Dion and René Angélil favored another deli. Schwartz’s has resisted becoming a franchise. The owners want to keep its unique charm.
Schwartz’s prepares smoked meat the old-fashioned way. They use a secret blend of local herbs and spices. The meat marinates for 10 days. Then it is smoked overnight and steamed all day. Finally, it is sliced by hand with love.
Schwartz’s is more than a deli. It is a piece of Montreal history. It is a place where everyone can enjoy the world’s best smoked meat. So come on in and take a step back in time. You never know who you might see.