That looks very moist, you might say, for Montreal smoked meat. Made from brisket, typically it resembles New York-style pastrami but is cured with more peppercorns and other spices and not as much sugar. This French-Canadian restaurant adds another distinction: After maple-smoking the meat, the chef braises it for several hours in veal stock. The result is mellower and, yes, moister than the classic version; grilled rye helps this sandwich (lunch, $12) hold its form. Also available atop poutine.
90 Thompson St. (Prince-Spring Sts.), Manhattan