"Is pastrami the new bacon?" Probably not, but nonetheless it's showing up on a lot of Dallas menus lately. LUCK at Trinity Groves does a mesquite-smoked, "Texas-style" variety, Bolsa Mercado uses a combined smoke and sous vide method for its housemade version, and The Blind Butcher will be offering both "whole-duck pastrami" and a brisket pastrami when its kitchen fully launches next month. [DMN]
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