The ‘06, formerly known as The Buffalo ‘06 — a sly nod to the cult-favorite film Buffalo ‘66 — is roughly a Reuben sandwich.
Previously made with whatever mass-market rye bread we carried, it’s now assembled betwixt two slices of our Haus-developed “Northern Waters Smokehaus Rye,” baked by (and also sold at) 3rd Street Bakery — a recipe developed, and for a time baked by former longtime Smokehaus employee, Jerry.
Upon the toasted bread, you’ve got some options: For The ‘06 proper, you’ll choose between Smoked Bison Pastrami or Corned Bison, then you’ll select either Hausmade Sauerkraut or Hausmade Kimchi. Everything you’ve selected so far runs through the toaster, topped with Swiss cheese that melds everything together. Before the sandwich is completed, we douse it with our Hausmade Russian Dressing (essentially Thousand Island).
Previously its own menu item (before the Great Menu Re-Organization of the Early 2020s), The Phoebe is our spin on a Rachel sandwich: Same process as the ‘06, but with Smoked Maple-Sage Turkey Breast as the protein option, and cheddar cheese holding down the infrastructural support. We understand that Phoebe was predominantly a vegetarian on that show, but she gave in to meat cravings when she was pregnant, so we wanted to be clever on that technicality!
Since we try our best to be kind and accommodating, we’d probably let you get away with ordering a Phoebe with Smoked Bison Pastrami or Corned Bison. Though maybe that would be better expressed as an ‘06 substituting cheddar cheese 😵💫 The head reels at such thoughts!
In conclusion (if you’ve made it this far, you are a true blue Smokehaus fan), The ‘06 is a real-deal legend of the Smokehaus menu. It’s been around almost as long as the business itself, and save for the cheese slices, every ingredient is either made in-Haus, or made locally based on our recipes. And in true Smokehaus fashion, it’s a riff on a classic sandwich with a cheeky name. It’s also another one of those sandwiches that can be enjoyed right away, a couple hours later, cold out of the fridge the next day, or reheated in your oven.
