Lately, pastrami has been kind of a big deal.
While La Pastrami gets creative with pastrami burritos and Wise Sons mixes it up with a Shabbat dinner on top of their line-out-the-door lunch hour, Jablow's Meats is looking for a new place to keep doing what it does best -- serve up SFoodie's favorite pastrami sandwich.
Something of a veteran pop-upper at this point, Dan Jablow has deemed summer 2012 pivotal as he works towards the brick and mortar dream. As a myriad of dining experiences have been, well, popping up around the city, few of these proprietors aren't, in some dimension, working towards a fixed home. Jablow appreciates the positive factors of a pop up, as this nomadic set up allowed him to jump from banking to the restaurant business to establishing his own meat company in a way that was largely risk free. Plus, Jablow says the chance to get immediate feedback on food and location has also been invaluable.
As he continues on his New Yorker mission to make good pastrami, Jablow's also been getting great feedback on his Argentine-style steak sandwich and carnitas-style pork sandwiches. Jablow says he just "tries to make a tasty sandwich," but this means a lot for a guy who makes everything but his bread and refuses to take shortcuts. His pastrami spends a week in brine, hours in the smoker, hours in the oven before it is sliced and dressed in his secret mustard sauce. It's all in the details.
"No one said it would be easy, but I've found how hard it really is," Jablow says.
