Roughly 800 pounds of pastrami will greet the first guests at Smoked & Stacked when it opens on Friday. Chef Marjorie Meek-Bradley’s Shaw sandwich shop—her first venture outside Ripple and Roofers Union—makes its meaty debut at 11 a.m. On the menu: spiced and smoked brisket and chicken, draft drinks (coffee, wine, beer), and savory breakfast sandwiches.
![smokedstacked5 - Washingtonian Customers can pick signature breakfast and lunch sandwiches, or make their own with a variety of breads and toppings.](https://www.washingtonian.com/wp-content/uploads/2016/09/SmokedStacked5-1024x683.jpg)
The inspiration for the eatery came about when Meek-Bradley was a competitor (and eventually finalist) on the most recent season of Top Chef. When the competitors were tasked with creating a fast-casual restaurant concept, her heart said pastrami, her technical knowledge, pasta (“No one can make pastrami in a day,” says Meek-Bradley). The initial idea stuck, and came to fruition with the help of Tin Shop business partners Geoff Dawson and Peter Bayne. Patrons will find 20-odd seats after ordering at the counter, plus more to come with a patio.
![smokedstacked4 - Washingtonian The Chicky Chick sandwich with pulled chicken and summer tomato on a homemade milk bread bun.](https://www.washingtonian.com/wp-content/uploads/2016/09/SmokedStacked4-683x1024.jpg)
Meek-Bradley is quick to point out that the Washington Convention Center shop isn’t a deli, despite the emphasis on pastrami. Instead of a lengthy menu, the kitchen focuses on a small selection of house-made breads, meats, and sides. Brisket and chicken are brined, smoked, and spiced every day, and tucked insid signature “milk bread” buns for sandwiches (think a cross between a buttery brioche and ultra-soft King’s Hawaiian roll). An early favorite is the Stacked ($13), a simple combo of pastrami, slaw, and spicy dijon mustard. Patrons can also DIY sandwiches with a variety of toppings and breads, including gluten-free slices from Rise Bakery in Adam’s Morgan.
![smokedstacked2 - Washingtonian The Washington Convention Center restaurant will have under 30 seats, and eventually more on a patio.](https://www.washingtonian.com/wp-content/uploads/2016/09/SmokedStacked2-1024x683.jpg)
Come Monday, breakfast sandwiches and Vigilante coffee drinks will be served from opening until 11 a.m. (a casual weekend brunch is in the works down the line). Meek-Bradley’s personal favorite is the Cali Girl sandwich—Ivy City smoked salmon with avocado, sprouts, and a fried egg—though there’s no shortage of meat.
Smoked & Stacked. 1239 Ninth St., NW (Ninth between M and N Streets); 202-465-4822. Open Friday, September 9 (11 a.m. to 3 p.m.). Regular hours: Monday through Friday, 8 a.m. to 3 p.m.; Saturday and Sunday, 10 a.m. to 3 p.m.
![smokedstacked3 - Washingtonian A platter of brined, smoked, and spiced chicken comes with a choice of two sides (here: slaw and sprouted tabouli).](https://www.washingtonian.com/wp-content/uploads/2016/09/SmokedStacked3-1024x683.jpg)