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Come for the signature sandwich—smoked meat piled atop chewy, house-made rye bread and finished with golden mustard—and stay for the old-school setting (Schwartz’s has occupied the same spot since its founder Reuben—a Jewish immigrant from Romania—opened the doors in 1928). The brisket is marinated in spices and herbs for a full ten days prior to entering the smoker, no chemicals added. If in doubt when ordering, the fail-safe method is to point at another diner’s plate, but for the brisket aficionados out there, the sandwiches come lean, medium, or fatty—we recommend medium for that sweet spot of crispy edges and tender meat.

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