Pastrami: Briskets are wet cured for 5 days, rubbed with coriander and pepper, and smoked for eight hours with oak. It’s not a New York pastrami, or a Montreal smoked meat, though it’s more akin to what Zane Caplansky is doing… somewhere smoky back in the Romanian tradition. It’s salty, aromatic, spicy, and hand cut. Oh yeah…you didn’t think they’d put all that beauty on a machine, did you? The result is something that shocks the mouth, a full flavor that envelops the tastebuds, and smothers them in melting fat. It’s astounding.