As the temperature rises and the April sun finally starts to warm up the pavement on Saint-Laurent Boulevard, there is a distinct energy that takes over the city. It’s that beautiful time of year when Montrealers shed their heavy parkas and head straight for the "Main" to reconnect with the flavors that define our home. When we talk about iconic Montreal experiences, one name sits high above the rest: Schwartz’s Deli.
Founded in 1928 by Reuben Schwartz, this Hebrew Delicatessen isn't just a restaurant; it’s a pilgrimage site. Whether you’re a local who’s been going there since you were a kid or a tourist looking for that "authentic" bite, Schwartz’s is a rite of passage. But here is the thing: even after nearly a century of serving up the world’s best smoked meat, people are still getting it wrong.
Montreal smoked meat is an art form. It’s a delicate balance of spices, smoke, and tradition. If you show up and just "order a sandwich," you might be missing out on the magic that makes this place legendary. We want you to eat like a pro, not a novice.
Here are the 7 biggest mistakes you’re making with Montreal smoked meat at Schwartz’s Deli and exactly how to fix them so you can enjoy your meal comme il faut.
1. The "Lean" Trap: Ordering the Wrong Cut
This is the number one mistake made by health-conscious visitors and those who don't know any better. You walk up to the counter and think, "I’ll have the lean meat to save a few calories." Arrêtez tout de suite!
In the world of smoked meat, fat is the vessel for flavor. The meat at Schwartz’s is dry-cured for ten days with a secret blend of herbs and spices, then smoked in a brick smokehouse that’s been seasoned for decades. When you order "lean," you are essentially stripping away the moisture and the soul of the brisket. Lean meat tends to be dry, crumbly, and lacks the silky mouthfeel that makes smoked meat legendary.
How to Fix It: Always order Medium or Medium-Fatty. The fat rendered during the smoking process is what carries those notes of coriander, garlic, and black pepper. If you’re feeling bold, go for the fatty cut. It melts like butter and will change your life. Trust us, your taste buds will thank you, even if your cardiologist doesn’t.
2. The Pastrami Paradox: Comparing It to New York
Many visitors arrive in Montreal expecting a carbon copy of a New York City pastrami sandwich. While they are cousins, they are definitely not twins. New York pastrami is typically wet-cured (brined) and has a heavy emphasis on sugar and a thick coating of peppercorns.
Montreal smoked meat, especially at Schwartz’s, is dry-cured. It’s darker, more intensely spiced, and has a distinct smokiness that you just don't find at a typical NYC deli. If you walk in expecting a sweet, ruby-red slice of meat, you’re going to be confused.
How to Fix It: Approach the sandwich with an open mind. Appreciate the "Montreal style": the spice rub is rubbed deeper into the meat, and the smoking process is longer and more intense. If you want to see how it compares to other local legends, check out Main Deli Steak House right across the street or Lester’s Deli in Outremont. Each has its own vibe, but Schwartz’s remains the benchmark for that deep, smoky complexity.
3. Skipping the "Accessoires": The Pickle and Slaw
A common rookie move is ordering the sandwich solo. You think the meat is the only star of the show. While the brisket is indeed the headliner, the supporting cast is what makes the performance complete. Unlike some delis where a pickle comes free on the side, at Schwartz’s, you have to ask for it: and you absolutely should.
The richness of the fatty smoked meat needs an acidic counterpoint. Without it, your palate can get overwhelmed by the salt and spice halfway through the sandwich.
How to Fix It: Order a full or half pickle (the big, crunchy, garlicky kind) and a side of coleslaw. The coleslaw at Schwartz’s is a vinegar-based slaw, not the creamy mayo-heavy stuff you find at grocery stores. The tanginess of the vinegar and the crunch of the pickle cut through the fat of the meat, resetting your taste buds for every single bite. It’s the perfect culinary synergy.
4. The Drink Disaster: Not Ordering a Cherry Soda
If you’re sitting down at those communal wooden tables, looking for a craft beer or a fancy wine, you’ve come to the wrong place. Schwartz’s is a traditional deli, and tradition dictates a specific beverage pairing.
A lot of people settle for water or a standard cola, but that is a missed opportunity for the ultimate Montreal flavor profile.
How to Fix It: Order a Cott’s Black Cherry Soda. It sounds specific because it is. There is something about the deep, slightly medicinal sweetness of the cherry soda that pairs beautifully with the savory, peppery spices of the meat. It’s the classic Montreal pairing that has stood the test of time. It’s vibrant, it’s refreshing, and it’s part of the "Quoi faire à Montréal" starter pack. For more tips on navigating our local food scene, you might want to check out our guide on the Plateau’s hidden culinary gems.
5. The Line-Up Rookie Error: Not Using the Takeout Counter
Every Saturday and Sunday, you’ll see a massive line snaking down Saint-Laurent Boulevard. People will wait for an hour in the rain or snow just to get a seat inside. While the atmosphere inside is legendary: with the yellowed celebrity photos on the walls and the shouting waiters: you don't always have to wait.
Many people don't realize that the "Takeout" section next door is often much faster and serves the exact same meat from the exact same smokehouse.
How to Fix It: If the line for the restaurant is too long, head to the takeout counter. You can grab your sandwiches, a container of pickles, and some sodas, and walk a few blocks over to a park or back to your place. If you're looking for other spots to avoid the crowds, you can see our list of 15 hidden spots for quoi faire à Montréal. But if you absolutely must have the "experience," try going at 10:30 AM or 3:00 PM to beat the rush.
6. The Condiment Catastrophe: Adding Mayo or Ketchup
In Montreal, putting mayonnaise on a smoked meat sandwich is considered a cardinal sin. If you ask a waiter at Schwartz’s for mayo, you might get a very "Montreal" look: one that says "I’m not mad, I’m just disappointed."
The meat is already moist (if you ordered medium!) and the spices are balanced. Adding a creamy or sugary condiment masks the work of the master smokers who spent ten days preparing that brisket.
How to Fix It: Stick to Yellow Mustard. That’s it. That’s the rule. A thin layer of classic yellow mustard provides just enough zip without overpowering the spices. If you want to explore more sophisticated deli options that might offer a wider variety of toppings, you can check out Dunn’s Famous or Reuben’s Deli & Steaks downtown, but at Schwartz’s, simplicity is king.
7. The Home-Heating Horror: Microwaving Your Leftovers
So, you were smart and bought a pound of sliced meat to take home. Bravo! But then, the next day, you throw it in the microwave for 60 seconds. Suddenly, your $20 worth of world-class brisket has turned into a pile of rubbery, salty leather. The microwave ruins the protein structure and dries out the fat.
How to Fix It: Steam it. This is the secret to keeping the meat tender and juicy. Place the meat in a steamer basket over boiling water for a few minutes until it’s heated through. If you don't have a steamer, wrap the meat tightly in foil and heat it in a low oven (around 250°F) until the fat starts to glisten again. This preserves the texture and ensures that your second-day sandwich is just as good as the first.
The Spirit of the Main
Eating at Schwartz’s is about more than just food; it’s about participating in a piece of Montreal’s history. From the moment you walk through the doors and smell that intoxicating mix of smoke and spices, you are connected to the generations of Montrealers who have sat in those same seats.
Whether you’re a lifelong fan or a first-timer, following these tips will ensure you get the best possible experience. Don't be afraid to talk to the person sitting next to you: at Schwartz’s, everyone is a friend once the sandwiches arrive.
Montreal is a city of flavors, and our smoked meat is our calling card to the world. As we approach the vibrant spring season, there is no better time to head down to the Plateau and rediscover why we love this place so much. It’s classic, it’s messy, and it’s undeniably Montreal.
So, next time you find yourself standing on the Main, remember: go for the medium-fatty, grab a cherry soda, and for the love of everything holy, leave the mayo at home. Bon appétit!
