This modern Warehouse District deli may have dispensed with the traditional cans of celery soda and jars of gefilte fish, but its cured meats can still compete, bite for bite, with any of the country's most noteworthy: Katz's in New York, Zingerman's in Ann Arbor, the Refuge in San Carlos. The house-made corned beef and pastrami at Be'Wiched Deli are both toothsome and tender, splitting into salty sinews as the best of them do. Chewing is blessedly optional. Even with such success under its (likely much-loosened) belt, the sandwich-focused shop didn't slack. Instead, the crew recently did itself one better by turning its talents toward Sunday morning meals. Now diners have such lovely brunch options as fluffy brioche French toast—sweet enough to skip the syrup!—and what may very well be the best plate of biscuits and frothy, sausage-studded gravy between here and a truck stop in Tulsa. And if you can't resist the signature 'wich, there's always the pastrami and egg, or P&E, on focaccia with roasted peppers and smoky harissa.