“You are in the Land of Brisket,” proclaims the counterman when an out-of-towner gets to the head of the line and innocently asks what type of meat is served on the beef plate. You can watch the brisket being cut from the order counter. As the knife severs the dark crust and glides into the meat’s tender center, each slice wants to disintegrate. But miraculously, it holds together enough to make it intact onto a Styrofoam plate, where a row of slices is accompanied by beans, potato salad, cole slaw, a length of pickle, a thick slice of raw onion, a ramekin of sauce, and two pieces of the freshest, softest white bread in America.
Buildings - Retail and Dining