If you’ve been following along, you already know we’re bringing back lunch at Surly, finally, and in a way that actually makes sense for who we are today.  A small mobile kitchen, a tight menu, housemade deli meats, cold beers, warm sunshine.  That’s the vibe.

But before we talk meat, we need to talk bread.

 

They say the bread makes the sandwich.  We say: sure, but only if it knows how to play nice.  We wanted something fresh daily, distinctive without being distracting, soft and airy on the inside with just enough attitude on the crust.  Most importantly, it needed to support the star of the show: the meats we cure, smoke, roast, and obsess over right here at Surly.

This is lunch built around craftsmanship, not shortcuts.

Here’s what’s on deck:

 

Roast Beef: Slow, Low, and Loaded with Flavor

This one starts with locally sourced beef round, Minnesota raised, Minnesota proud.  We coat it in a wet rub packed with fresh caramelized onions, roasted garlic, herbs, and spices, then roast it slow and finish with a sear that locks in all the good stuff.

It’s layered with roasted mushroom ricotta and peppery arugula, creating a sandwich that’s rich, earthy, and balanced without being fussy.

If you want a roast beef sandwich that tastes like someone actually cared, this is it.

 

Pastrami: Nine Hours of Oak-Smoked Glory

We’re not reinventing pastrami, we’re just doing it right.  Our Black Angus prime, locally sourced, goes into a brine loaded with spices, gets rubbed down, then smoked over oak for nine hours. Nine. Hours.

The smear is a Surly twist: caramelized onions and sauerkraut blended into what some may call a compound cream cheese.  We just call it delicious.  Add arugula for a little bite, and you’ve got a pastrami sammie built for believers.

 

Brisket: Simple, Classic, No Nonsense

Salt. Pepper. Smoke.  When the brisket is this good, you don’t mess with it.  Our Black Angus prime brisket gets a 12‑hour oak smoke that delivers tenderness, bark, and the kind of aroma that stops people mid‑sentence.

We top it with horseradish whipped cream, arugula, and red onion;  a perfect balance of heat, crunch, and creaminess without taking anything away from that beautiful brisket.

 

 

Lunch at Surly drops Friday, May 1, running Monday–Friday, 11am–2pm, all season long (or until Minnesota weather betrays us).  Grab a sandwich, a cold beverage, and a seat in the beer garden.  It’s lunch the way we want to eat it, and we think you will too.