Sometimes a sandwich with an inordinate amount of meat is in order, a sandwich wearing nothing but some cheese and maybe some mustard. At Market

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Best Mecca for the Irish in March

Market House Meats

Sometimes a sandwich with an inordinate amount of meat is in order, a sandwich wearing nothing but some cheese and maybe some mustard. At Market House Meats, you've got just a couple options—pastrami or corned beef, hot or cold. The corned beef is also available in a grilled reuben: blanketed with Swiss cheese, sauerkraut, and Thousand Island dressing and book-ended by marble rye. Market House becomes a corned-beef mecca for the Irish in March, and it's clear why. The subtly pungent, almost sweet, meat comes freshly sliced—soft, moist, and fresh, never chewy or dried out from a deli case. Sandwiches are served with typical sides, plus potato salad, a pickle spear, even a wee oatmeal cookie. The staff will proudly share that Market House has occupied the same corner for 61 years; owners have changed over that time, but the curing and corned beef remain the same.—Maggie Savarino

 
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