

4
"A narrow, takeaway-focused shop that channels mid-century Jewish appetizing with ancient tile, a retro clock, and old-school curing techniques; though smaller than some neighbors, it delivers brilliantly cured fish. The sturgeon is golden, schmaltz herring is properly cured, and the salmon is silken — all handed over the counter in a shop that feels frozen in a beloved 1960s moment and now operates under a third owner named Ira." - Joshua David Stein