|Cuisine Type |||Sandwiches, Smoked Meat|
|Ambiance |||Patio Dining, Casual|
|Meals Served |||Lunch, Dessert, Dinner|
|Amenities |||Full Bar, Catering, Delivery|
|Pricing |||Less than $20|
|Payment |||MasterCard, American Express, Visa|
|Getting There |||Spadina streetcar|
|Cross Street |||Spadina|
Profile Last Updated: February 16, 2009
Self-described as Toronto’s “best kept secret”, there’s nothing covert about the Corned Beef House’s downtown location. Bordering the Entertainment District, the converted house known for its comfort food has been in the neighbourhood since 1978—when the area was primarily the stomping ground of factory workers. A lot has changed on the Adelaide stretch since then, but Corned Beef House maintains its character as an honest to goodness delicatessen.
So what’s the difference between corned beef and smoked meat? Both are made from same cut of brisket, but that’s where the commonality ends. Corned beef is a misnomer, since it has nothing to do with corn; the cut is placed in a vat of water mixed with large kernels of salt and spices. Smoked meat, on the other hand, is first cured and then a thick paste of spices is worked into the meat; it is placed inside a smoker to allow the meat to absorb those flavours. At Corned Beef House, all the ingredients are fresh and are prepared without preservatives. The result is a smokin’ sandwich, piled approximately 8 cm high, and garnished with a crunchy pickle.
You’ll need both hands to chow down on Corned Beef House’s deli sandwiches, available in huge (7oz) and gigantic (10oz). Although Montreal smoked meat and corned beef are what the house is known for, other options include roast beef brisket, smoked black forest ham, smoked turkey, the Reuben, and Canadian cheddar cheese. All sandwiches are served with a choice of bread—thick-cut light rye, dark rye, marble, onion kaiser, or white kaiser. With heaping deli platters, coleslaw, potato salad, and homemade cheesecake, you’ll be plenty full after your visit.