Exploring Montreal's Old Jewish Connection's through food Part 2: Saint-Viateur Bagel and Schwartz Smoked Meat

Some of Montreal's most iconic food doesn't come from the French or the Brits. Bagels, Montreal style-delicatessen which gave us produce like smoked meat, the amazing smoked fishes around town, are mostly Jewish in origin. While the city landscape has changed with time, some of those institution has stayed the same. Today, we visited Saint-Viateur Bagel and Schwartz, which are world-renowned joints.

Myer Lewkowicz opened this joint in 1957, churning out delicious bagel ever since. They contain 8 ingredients, flour, sugar, yeast, oil, honey, egg, malt and water. They have an ongoing rivalry with the other legendary bagel joint in Montreal, Fairmont Bagel.

Open 24/7 They are crispy on the outside, densely doughy on the inside. Dip it in cream cheese for extra deliciousness.

Schwartz Smoked Meat

Opened by Reuben Schwartz in 1928, this deli is often listed as one of the best one in the world. Cured for 10 days, than smoked, the smokiness, tenderness and flavour that the brisket builds up is absolutely fantastic.  They also invented what is now known as Montreal Steak Spice in the 40s, where a broiler man would put smoked meat spices on his ribs and liver steak.

Traditionally, a full meal at Schwartz should be a medium fat smoked meat sandwich, a half pickle, coleslaw and a hot pepper, all washed down with a cherry cola, Cott's cherry Cola, accept no substitute. However, this time I just ordered a medium fat sandwich to go from the takeout counter.

Mother of god, this is one big, sandwich full of fat and smoke. While they do have some of the best seasoning in the world of smoked meat, although it was a bit spicier in my memories from my early childhood, where they really shine is the texture, actual beef, not the gummy sludge they serve at some places.

look at that thickness. Will go again, and again until I leave Montreal. Than I'll get it through fedex.

I love being a Montrealer.