Photo by Laura Hayes

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When you bite into one of Marjorie Meek-Bradley‘s pastrami breakfast sandwiches something so-satisfying-it’s-nearly-sexual happens. In the case of “The New Yorker,” a fried egg explodes and runs down your chin and you don’t care because it’s bliss. Meek-Bradley will be hawking this sandwich with pastrami, fried egg, comté, and hot pepper jelly, plus others when Smoked & Stacked opens in Shaw on Sept. 9 for lunch and Sept. 12 for breakfast.

I have been making this particular [pastrami] recipe for about three years and have been really fine tuning it for the last six months,” Meek-Bradley says. While the house-brined pastrami is the star, there are other sandwich stuffers liked smoked chicken and portobello mushrooms, and diners averse to bread (a tragedy since Meek-Bradley’s makes her own milk buns) can build platters. See the complete menu below.

The restaurant is a partnership with Tin Shop’s Geoff Dawson and Peter Bayne. After opening week, the hours of operation will be Monday to Friday from 8 a.m. to 3 p.m. and Saturday to Sunday from 10 a.m. to 3 p.m. It joins an exciting new stretch of 9th Street that is also home to All Purpose, Buttercream Bakeshop, and Espita, plus the bars and restaurants in Blagden Alley.

Smoked & Stacked, 1239 9th St. NW; smokedandstacked.com