Food

Smoked & Stacked Opens Friday With 800 Pounds of Pastrami

Inside chef Marjorie Meek-Bradley's Shaw sandwich shop.
The Stacked, with pastrami, dijon, and slaw, at Smoked & Stacked. Photograph by Evy Mages.

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.

Customers can pick signature breakfast and lunch sandwiches, or make their own with a variety of breads and toppings.
Customers can pick signature breakfast and lunch sandwiches, or make their own with a variety of breads and toppings.

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.

The Chicky Chick sandwich with pulled chicken and summer tomato on a homemade milk bread bun.
The Chicky Chick sandwich with pulled chicken and summer tomato on a homemade milk bread bun.

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.

The Washington Convention Center restaurant will have under 30 seats, and eventually more on a patio.
The Washington Convention Center restaurant will have under 30 seats, and eventually more on a patio.

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.

A platter of brined, smoked, and spiced chicken comes with a choice of two sides (here: slaw and sprouted tabouli).
A platter of brined, smoked, and spiced chicken comes with a choice of two sides (here: slaw and sprouted tabouli).

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.