Wagyu Pastrami, Society Café

This dish is one of those instances of where if loving meat is wrong, we don’t want to be right. Chef Kim Canteenwalla hits a home run with his pastrami, brined and cured in-house from everyone’s favorite luxe breed of cattle. The slices arrive warm, luscious and tender, and need nothing more than a smear of mustard and the accompanying rye bread. The pastrami melts in your mouth, and it’s unlike any other you’ll ever meet.