date:Feb 19, 2013
Michael Sindoni, who's been running the kitchen at The Joule for the last year after moving to Dallas from DC. He knows he's onto something with this pastrami.
I've been working for a few years, Sindoni told me, including a stint as chef at Againn, a recently closed gastro pub in the Mount Vernon neighborhood that helped kick off a pastrami trend in the nation's capital.
Here in Dallas, an absurdly long cure time is part of the reason Sindoni's pastrami is a cut above the rest. While the chef