date:Feb 19, 2013
It's been haunting me for weeks now. The memory of perfect pastrami, tucked between two slices of perfectly toasted rye, with sharp mustard that had a serious bite. I've sampled a number of different house-cured deli meats around Dallas, and many of them have been pretty good, but this sandwich, served at the bar at Charlie Palmer at The Joule downtown, was the first to hit every component of sandwichdom completely out of the park.
We played phone tag for a while, but I finally got to talk with