Corky & Lenny’s
More than 60 years ago, Corky Kurland made a recipe for corned beef that hasn’t changed a morsel — even though his son Kenny now runs the joint. “We buy the big brisket pieces that aren’t dry and cook them daily for three hours,” Kenny says. Bite into 8 ounces of corned beef piled between two fresh pieces of local rye bread for $10.95, or spend an extra $2 for an additional 2 ounces. 27091 Chagrin Blvd., Woodmere, 216-464-3838, corkyandlennys.com
Jack’s Deli and Restaurant
Go classic or custom (add on pastrami or Swiss) at Jack’s. Its half-pound corned beef sandwich ($11.95) is sliced to order straight out of the steamer, so the juiciness and flavor stays intact. “When you bite into it, it hits your palate with some power,” says co-owner Gary Lebowitz. “That’s how you know it’s a good sandwich.” 14490 Cedar Road, University Heights, 216-382-5350, jacksdeliandrestaurant.com
Joe’s Deli
The deli business is no stranger to this family restaurant, a West Side staple for more than 20 years. Joe’s version of the sandwich ($13.95) comes with 12 ounces of savory corned beef — cooked in a kettle for three hours each morning — and a pickle. “Our portions are large and our flavors are too,” says manager Kathy Sampson. “You really can’t go wrong with our corned beef.” 19215 Hilliard Blvd., Rocky River, 440-333-7890, myjoesdeli.com
Mister Brisket
Unlike anyone else in Cleveland, these guys bake their corned beef rather than boil it. “We think that the best way to handle it is to put it in the oven,” says operator Hank Kornblut. “It’s coming out less salty because it’s not sitting in that water, but it’s still really tender.” A half pound of corned beef comes on rye bread ($10.95) and is served with a sliced pickle and potato salad. 2156 S. Taylor Road, Cleveland Heights, 216-932-8620, misterbrisket.com
Slyman’s Restaurant
Known for out-the-door lines, this classic Cleveland sandwich shop serves its corned beef ($14.50) with 12 ounces of meat. Starting at 2:30 a.m., the head chef slow cooks the corned beef and lets it rest before serving. “We have it down to a science,” says owner Freddie Slyman. “It’s so good you can just eat it plain, but some people like to add cheese and Thousand Island dressing.” 3106 St. Clair Ave., Cleveland, 216-621-3760,
slymans.com
