I haven't been to Montreal in four years, but sometimes I just get an intense craving for a nice, fatty Montreal smoked meat sandwich. And a poutine. (You can't not have poutine in Montreal, it's a law.) So I went to Sumilicious for an early dinner with Ronsee. It was started by a guy who used to work at Schwartz's, the originators of Montreal smoked meat. Sumilicious is Toronto's answer to Schwartz's, and if the continuous line-up out the door is any indication, everyone agrees: They have the best Montreal smoked meat outside of Montreal.
Smoked meat sandwich
Smoked meat sandwich
Sliced to order, medium fatty (you can get lean or extra fatty as well, but medium fatty has the best texture, in my opinion), served on Future rye with Heinz yellow mustard — the classic (and only) combination. Each sandwich contains about half a pound of juicy, melt-in-your-mouth ribbons of ultra-flavourful, eight-hour-smoked, bright red brisket with bits of crackly crust... Basically, if you're a meat eater, it would be a crime to not try this.
Smoked meat poutine
And we can't forget about that poutine which is, in my opinion, better than most of the variations at any of the poutineries here. They use their hand-cut fries, which are substantial enough to hold up the intense amount of gravy, Quebec cheese curds (essential), and smoked meat (you can get poutine without smoked meat, but why would you?), but never too thick or starchy. The exterior has a beautiful crisp to it that doesn't get too soggy even after sitting in gravy for like, ten minutes. The only criticism I have would be to put more cheese curds, but honestly, I was so full from the smoked meat sandwich that I didn't even really care.
Sliced to order, medium fatty (you can get lean or extra fatty as well, but medium fatty has the best texture, in my opinion), served on Future rye with Heinz yellow mustard — the classic (and only) combination. Each sandwich contains about half a pound of juicy, melt-in-your-mouth ribbons of ultra-flavourful, eight-hour-smoked, bright red brisket with bits of crackly crust... Basically, if you're a meat eater, it would be a crime to not try this.
And we can't forget about that poutine which is, in my opinion, better than most of the variations at any of the poutineries here. They use their hand-cut fries, which are substantial enough to hold up the intense amount of gravy, Quebec cheese curds (essential), and smoked meat (you can get poutine without smoked meat, but why would you?), but never too thick or starchy. The exterior has a beautiful crisp to it that doesn't get too soggy even after sitting in gravy for like, ten minutes. The only criticism I have would be to put more cheese curds, but honestly, I was so full from the smoked meat sandwich that I didn't even really care.
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