| rev:text
| - Schwartz vs. Katz
first time trying smoked meat was Dunn's in Vancouver. so the first thing we ate while in Montreal for the Gran Prix was the infamous Schwartz's smoked meat, but before the visit i read some articles (Montreal vs NYC) of how Schwartz's was better,... better even than the king of all jewish delis,... Katz in NYC. now if i've never had smoked meat or a Katz pastrami before to compare especially 4 days later, I would've agreed, but I have and did.
http://tinyurl.com/Montreal-vs-NYC
first... schwartz's smoked meat vs dunns is not the same. dunns was more pastrami like in seasonings and flavor, while schwartz's is more corned beef.
to the new there's a huge difference in look but even more important, in taste. pastrami is bolder, smokier, and one they forgot... "darker",... not just in its crust... but the color of the meat. pastrami also uses the naval, and corned beef uses the brisket, and there is a difference in texture and a bite.
and to the point of this review. the writers and bloggers in the link does not know what they are talking about, or they forgot to use the word preference. mind you ive only had smoked meat twice (Vancouver and Montreal) and Katz countless times while in NY (25yrs). one could even say that i'm a bit bias, but i haven't had a Katz pastrami since 2012, and while ive had other delis in LA in between, i haven't tasted a katz pastrami for nearly 3 years so my palate has been pretty much Katz's free. i think im able to make a fair comparison having had both in a span of 4 days, and if Schwartz's was better I have no problem stating that.
nothing on this planet comes close to a Katz Pastrami,... noth-innng. not even Katz corned beef can touch their pastrami. even if you say that you've had both, my next question,.... how many days apart and did you have it to stay while it was still hot.
i will upload two pictures of both sandwiches and feel free to message me who looks better, and tell me which one would make you run out and get one. also one was close to room temp and the other a bit warmer cause of the steamers they use before slicing (Katz).
other differences is their choice of mustard, Katz uses what we call deli mustard (spicy) and Schwartz's uses yellow. ordered the smoked meat "medium" with no mustard and Katz "juicy" also no mustard, but one was on rye the other on club bread (NYC). both looked juicy and both had a very distinct and different aroma. based on smell alone, Katz made my mouth water more and i was hungrier while at Schwartz's. texture its Katz all the way. brisket when cooked too long will fall to pieces, and that's why its used for american slow smoked BBQ. Katz was like biting into an aged prime cut of steak cooked perfectly, tender and juicy.
you really can't go wrong with either one, but it comes down to if you like bolder vs milder. if you like Nirvana in your taste buds then its Katz, but if you like Vivaldi then its Schwartz's. with or without mustard Katz wins the flavor and taste test for me because its "very ape" in every bite. when it comes to juiciness its a draw, and you can see how juicy both sandwiches are in my pics.
one aspect we did like at Schwartz's they don't allow you to pile on BS toppings like cheese, russian dressing and coleslaw or sauerkraut like Katz's. great deli is like a great steak, its great on its own. the only thing on both should be a super light schmear of mustard in a bite. that's why its always best to order no mustard so you can add it accordingly on every bite. plus it allows you to taste the meat on its own.
we did like the vinegar based Montreal coleslaw vs the mayo based, and we both said we could eat that with anything. the pickles could be more sour cause it was like eating wet cucumbers.
in the end both sandwiches are great in their own right and it will come down to preference. in fact both places are so a like that when I walked in Schwartz I thought I was walking into a smaller Katz which was a good thing.
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