Great Corned Beef in PoughKeepsie, NY
My wife and I went to Albany this weekend and while most of what we ate in Albany isn't worth mentioning, we stopped for lunch today in Poughkeepsie at a Jewish-style deli called Morty's. I found it by just searching online for places to eat along our route heading home. This place was plan C for us. We were initially going to go to Pepe's Danbury location for pizza and possibly the Red Rooster Drive-In for ice cream for dessert. But I had been to Pepe's and had white clam pizza a few times before and it was a bit more of a detour than we felt like taking. I then came up with White Rose System for sliders, as it's right along our route. But we had a long wait until we would get to Linden and we were getting hungry, so I checked my list and spotted Morty's. It was one of the best food-related decisions I've ever made.
Morty's is right downtown on Main Street.
I then had a good piece of luck in that they were out of what I ordered; kippered salmon, which I wanted on a bagel with all the fixings. So I went with corned beef on rye with mustard instead.
Here is our tray with my corned beef sandwich, my wife's Israeli salad, dill pickles and potato latkes:
My first pleasant surprise was that the corned beef was hand carved. You don't see that at many places, but I have developed a definite preference for it over machine-sliced corned beef or pastrami. I initially tried hand carved corned beef at Katz's and now have it fairly regularly at Hershel's in the Reading Terminal in Philly.
But this particular corned beef had something different about its flavor. It tasted like corned beef with a little something extra in there. I assume this was a result of what went into the brine.
I've been eating corned beef sandwiches for about 50 years and would unquestionably say it is my single favorite type of sandwich (corned beef on rye with mustard). So I don't say this lightly, but I'm not sure I've ever enjoyed a corned beef sandwich more than this. I've had other corned beef sandwiches that were bigger and as moist or moister (although this one was moist enough when it arrived, before the air started to dry out some of the exposed pieces) and also hand carved. But the flavor set this one apart.
Here is the man who I would guess is the owner and maker of the corned beef preparing a sandwich:
We're talking about going back to that area at some point to check out the FDR stuff at Hyde Park. If we do, I intend to try Morty's pastrami.
post edited by phlmaestro - 2017/08/21 20:45:23