The extra lean brisket is really good, although the standard brisket is a little too fatty for my taste. The pork loin is excellent, and the prime rib on weekends is also a good cut and well-flavored. Heck, all the meat is pretty darn good.
The sauce is a little "different", but after a couple trials, you'll find that it works well with the smokey flavor of the brisket and pork. Not as enthuasiastic about it with turkey.
This is not upscale. It's not even scale. As my sister once said, "it has the ambiance of the Lutheran Dining Hall at the South Dakota State Fair," with its folding chairs and rows of long tables shared with other diners. This place is the most casual of the casual; pretty much anything goes in the dress code department.
Most of the counter help is efficient and well-trained, but sometimes I think the meat cutters need a little more training. There is huge variability in how thick the slices will be cut from one visit to the next, depending on who's doing the cutting, and even if you request that it be cut "thin", the counter person usually doesn't verify that it is, so you must watch as they bring it over to the scale or you might end up with half- or three-quarter inch thick slices.
Avoid this place on a Friday or Saturday early- to mid-evening unless you're comfortable standing in a loud noisy order/serving line for fifteen or twenty minutes. Tons of families swarm in at that time, and it's a madhouse. But for lunch and for an evening weekday meal, you'll have no trouble getting served in a reasonable amount of time and finding a place to sit without feeling like you're in someone else's lap.
Bottom line-- go have a Rudy-Q. Your taste buds will thank you.