There are three cardinal rules of good restauranting: Keep it small; have a speciality. and do it well. Here the centre of attention is Montreal smoked meat either in a traditional sandwich or a Reuben, with bagels and lox included for a bit of variety. The meat is neither too cheap which makes it rubbery, too lean which makes it dry or too fatty which makes it greasy. It is just right.

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M to Sa    11:00 am - 2:00 pm


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