On a Happy-Global-Warming-the-Daffodils-are-Blooming-in-February kinda Saturday we dropped the teenager at Katsucon and beelined it for 9th Street. The buzz did not do Smoked and Stacked justice. No, it did not. Our city sandwich safari was smokin’ hot and stacked in our favor. And yow, did we eat! Chef Marjorie Meek-Bradley has done a good thing by DC, creating a lunch encounter deluxe.
Is pastrami not the king of cured meat? Do not answer that. We all have our prejudices. Is pastrami fat not the lily that gilds? Do not answer that either unless you are nodding vigorously. Maple-Leaf-Michelle did not feel the fat so much, but I like its effect on my lips. Slippery and porky and flavor-laden, it is the grease that wheels the sandwich. Pastrami and pork fat are unquestionably in Chef Meeks-Bradley’s wheelhouse.
After Smoked and Stacked, if you have the time, cross the street and duck down Blagden Alley to Colombe Coffee, the lights above the coffee-swilling beasts below. Any proper expedition deserves a cortado capper.
The Southern Foodways Alliance, a hallowed outfit in this household, produces – on paper and electronically – a quarterly newsletter, Gravy, read with relish by me religiously. Neither precious, nor breathless, nor kitschy, Gravy tells stories that orbit around food, a path that connects us all, rather than creating hierarchy, competition or status.
Recently featured Neal’s Deli in Carrboro, NC, is a hop, skip and jump from Chapel Hill, a straight shot down 85 from DC, a drive just long enough to let a full-court-press appetite develop.
There is a deli renaissance in our future and I hope it rolls over us all in a big way. Stalzy’s in Madison, Wisconsin, is a beacon of delis to come, a rebirth of what was beloved and has been (nearly) lost.
Based in technique and tradition, Stalzy’s mission is to create real, hand-crafted food from scratch. We support hard working local businesses and purveyors by using Wisconsin products & services whenever possible. Embracing an ideal that has seemingly disappeared from our culture, we take the time to do things correctly, providing you with the finest products we can create. From the moment a raw ingredient enters our kitchen, to the moment a finished product is placed at your table, there is one message that we hope is noticed and understood. We take great pride in what we do.
At Stalzy’s they corn their own beef, and make their own pickles, and pastrami and rye bread. Oooh. An outfit of such deep endeavors can do no wrong by me. None.
2701 Atwood Avenue, Madison, WI 53704 | phone: 608.249.7806 | hours: Monday – Saturday 7:30am-9:00pm Sunday 7:30am-2:00pm
Want to witness an epic battle, up close and personal? The angels versus the devils in hand-to-hand combat. Raise a child. Watch them break your heart with sweetness, and tear your heart out with worry. Till you are reduced to dust.
Here he sat, like an old man engrossed in the paper, distancing himself from the goofy, giggly, gaggle. Girls? What girls?Until the check arrived…
We did okay, on our own, no boy-man as chaperone. We did okay. Stalzy’s had us at .