Years before Landmark opened on Clifton Boulevard, owners Constantine Katsaros and Jack Messer worked to perfect the fine-casual restaurant’s Montreal smoked meat.
The partners read books, tested spice blends and smoking methods to replicate how the French Canadians produce the cured meat that’s a cross between corned beef and pastrami.
After being dry-cured in a mixture of coriander, black pepper, bay leaf, allspice, salt and curing salts for 12 days, the brisket is smoked over hickory wood at 250 degrees for around eight hours.
“It is definitely more mild than a pastrami and has a little bit of sweetness to it,” says Messer. “It’s really kissed with smoke.”
The tender beef is featured in the Montreal smoked meat hash ($14), where it joins onions, poblano peppers, potatoes and poached eggs.
“It really is a nice little symphony together with a little bit of smoke,” says Katsaros. “The egg yolk just kind of brings everything together into one bite.” 11633 Clifton Blvd., Cleveland, 216-230-4040, landmarkcleveland.com
Landmark Breaks Into the Fine-Casual Restaurant Scene
You don't want to miss this killer Montreal smoked meat hash.
