13 Favorite Fall Comfort Dishes
A high-end barbecue joint isn’t the first place we’d think to look for a great Jewish-deli classic, but for chef/owner Andrew Darneille, the sandwich has a personal connection. Decades ago, his mom would shuttle him to and from a job at a restaurant that made a killer Reuben, and he’d bring her one each time. His version switches traditional corned beef for pastrami, which is rubbed with pickling spices and mustard barbecue sauce, then smoked with cherrywood for eight hours. The toppings are the usual Swiss cheese, sauerkraut, and Thousand Island dressing—but the sauce gets a nice tang from Darneille’s chopped housemade pickles.