Trey Beattie couldn’t find pastrami that tasted like home, so he smoked it himself at Sandwich Starr. It’s featured in the Sir Robot with dill havarti, tomato, Dijon and microgreens.
They also smoke their pastrami in house because Beattie couldn’t find a source here — at least not one that was cooked “in a way that I consider the proper way,” he said at the shop in November.
(Jason Janik / Special Contributor) Each peppery brisket, which they call “Texas pastrami,” is brined for at least seven days, then smoked for about 16 hours. It’s then set aside to rest ...
Above them, a cloth napkin hid scones like an oyster hides a pearl, their freshly baked scent wafting out of a tiny opening. But the showstopper lived at the top; though only meant to be inspired by ...