Noah Bernamoff dropped out of law school to open Brooklyn’s locavore tribute to the Montreal Jewish deli: intensely seasoned, thick-cut smoked brisket (made from Creekstone Farms beef), house-made salami and super- rich chopped liver. In the morning, the miniscule spot serves bagels imported from Montreal (they are smaller and sweeter than the New York variety) along with smoked fish platters and smoked meat hash. The dinner menu features Eastern European dishes that have been given an adventurous upgrade, including lamb’s tongue with onion-raisin marmalade and kasha-crusted veal sweetbreads. A second location in Manhattan has a smaller menu and is standing-only.
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