East Village, Manhattan ยท restaurant
One of the last kosher dairy luncheonettes in New York City, open since 1938 and running an essentially unchanged menu at a narrow East Village counter. Borscht, matzo brei, blintzes, pierogies, and a mushroom barley soup that regulars doctor with a side of sour cream. The challah is baked in-house, and asking the staff to mix two soups in one bowl is an unofficial house move.
Tuna salad melted on grilled challah, the most-ordered item at the counter
Chilled beet soup with sour cream and dill, served with pumpernickel bread
thin crepes stuffed with farmer cheese, pan-fried golden, served with sour cream