Call it what you will. Enter in either English or French. No matter who you are, whether a Smoked Meat fan for life or a virgin to the taste of smoked meat, nothing will prepare you for the unique, almost religious experience.
C'est le meillieur que j'ai manger depuis tres longtemp,great service/ great food/ great place.
Aylmer: May Smoke Meat Bonnie be With You In the past 30 year, I’ve visited hundreds of Jewish delis. I’ve been to massive places in suburban Detroit, classic diners in Beverly Hills, family favorites in Florida, and kosher classics in New York. I’ve eaten at Katz’s, Carnegie, Stage and Langer’s, Zingerman’s, Manny’s, Canter’s, and the Rascal House. I have had amazing sandwiches and been awed by the atmosphere, but I can not and will not compare these places to Schwartz’s.It would simply be unfair.But if you are in Gatineau hit 137 Main St. Aylmer and Bonnie will serve you one mean sandwichthat compere to Schwartz ...but Bonnie service is fantastic quick and with a smile. Call it what you will. Enter in either English or French. No matter who you are, whether a Smoked Meat fan for life or a virgin to the taste of smoked meat, nothing will prepare you for the unique, almost religious experience. It is not deli in the most classic sense. A tiny shoebox of a place, crammed with tables and chairs and strangers deposited so close that their elbows brush as they eat sandwiches . The menu is bare bones. You can get a smoked meat sandwich it is always accompanied by a side of dill pickle (full sour only) and a sweet vinegar coleslaw. There’s no Fry's no grease, just can after can of Cott’s Black Cherry to wash it all down. Smoked Meat Bonnie respects the recipee of Reuben Schwartz’s dry cured smoked meat. Briskets are rubbed with pickling spices (garlic, pepper, salt, etc…) and left to cure in barrels for 1-2 weeks. When ready, they are hung up and wheeled into a brick smoker the size of a large closet , where a gas burner heats them over several hours until the meat is dark red and the fat has dripped and burnt back into pure flavor. Bonnie respects the need to steam the briskets for three hours, until they are ready to fall apart, and then only cutting them by hand, with experienced hands like Bonnie and her son Chris who slices with an intimate knowledge of the meat that has strained his arm so badly he has the deli equivalent of tennis elbow. The sandwich is always hot, always juicy, and always served with mustard on crisp edged, buttery soft rye bread. It is the taste of smoked meat in its purest, finest, and most famous form. A touch spicy, a bit salty, always fatty, and foremost tender. It drips down your throat and dissapears in four bites, a glorious, debauched, greasy invocation of pure animal savagery. Heaven. Bonnie respects customer with the products sitting right in the front window, where the world can see how fresh it is. No rice. No salad. Nothing but pure, bloody meat. Smoked Meat Bonnie is not for lingering, it’s greatness is absorbed like a shotgun blast of flavor and nostalgia. Go back time and again, but it will never feel like enough. It is the classic Montreal deli in Gatineau and in my opinion you will be back and back again.
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