Inspired by Montreal’s smoked meat, the hot smoked brisket at Wagshal’s is a winning cross between corned beef and pastrami. According to owner Bill Fuchs, the whole megillah takes 55 days, from dry-aging the prime-grade meat to curing and smoking it. The luxurious result, served thinly sliced between mustard-schmeared rye, has received numerous accolades, and the meat is sold nationwide to restaurants, sports arenas and country clubs. You can even buy a 4-ounce package on Amazon.
Wagshal’s, 4855 Massachusetts Ave. NW, Washington, D.C., 202-363-5698, www.wagshals.com