One of the last of its kind, Wolfie’s Deli is slicing up fresh smoked meat every day. This classic Jewish delicatessen was opened by David Gelberman and his wife in 1975. Importing all his brisket from Montreal, which Gelberman swears is more moist than the meat you can get here in Toronto, he slices it up clean and puts a mountain atop a piece (or two) of rye bread. Wolfie’s makes a beautifully brined corned beef as well, which is a hit among its daily regulars, but the beef brisket is definitely the star. An inexpensive and tough cut of meat, brisket has been a Jewish delicacy since the days in the shtetl. Braising the brisket for hours upon hours makes it tender and unbelievably flavourful, making it the perfect meat for a hearty sandwich. Wolfie’s serve its brisket as a single or double sandwich, taking the fat out for the single portion. The double portion, or its preferred order, is piled high with thinly shaved brisket, sandwiched between two double layers of rye bread with some mustard. It may be a simple sandwich, but boy is it good.
