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"I rely on this kosher institution, open since 1952, for classic Jewish comfort food: pillowy, piping-hot, hand-rolled knishes — the shop goes through more than 300 pounds of potatoes a week and now offers eight varieties including a verdant spinach knish that pairs nicely with matzo ball soup. Veteran cook Ana Vasilescu has expanded the menu so much that customers sometimes skip the house specialty for latkes and pierogi smothered with sautéed onions; the brisket pierogi are especially lovely when washed down with an herbaceous Cel‑Ray soda." - Joe DiStefano