Edith's Sandwich Counter - Review - West Village - New York - The Infatuation
"Edith’s original location in Williamsburg is deservedly famous for their slushie iced coffee: a nutty, not-nearly-as-sweet-as-it-looks drink we order any day above 55 degrees. Their West Village spot on Charles Street is locked and loaded with a slushie machine, too, twirling caffeine from open until close. You still order at the counter, though this space is a bit larger than the first Edith's, and has the bonus of West Village charm—stained glass lamps, big windows, brick walls, and ’70s music playing over the speakers. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Like the original, most menu items include some form of Jewish cooking from around the world, like a latke egg and cheese or a good version of pastrami and chicken schnitzel. The real reason to go to Edith’s, though, is for breakfast served on malawach with a texture as flaky as roti or scallion pancake. Especially when paired with one of those coffee slushies, the Yemeni flatbread makes the strong case for Edith’s as a destination breakfast sandwich spot, no matter where you live in the city. Food Rundown photo credit: Kate Previte Sephardi Breakfast Wrap Our favorite thing here by a long shot, and one of the best breakfast sandwiches in New York. The malawach holds together cheesy eggs, housemade alheira chicken sausage with strong cumin flavor, pickled fresno peppers, and harissa mayo. This is why you should go, and come back to Edith’s. photo credit: Kate Previte Iced Cafe Slushie When people say they want a “little treat,” we assume this is what they mean. It’s nutty from tahini and oatmilk, but still plenty bitter. photo credit: Kate Previte BEC&L You know when you order a McMuffin and a hashbrown at McDonalds and tuck your crispy fried potato into the steamed sandwich? This is better. Edith's crispy latke has a bit of browned onion flavor, the supremely gooey Cooper Sharp cheese tastes slightly less artificial than typical American, and the bacon is salty and fatty. The one thing about this sandwich that we aren’t wild about is the bagel, which is bit small for the amount of filling and dense. photo credit: Kate Previte Chicken Schnitzel Club This sandwich served on Texas toast-sized slices of griddled challah somehow doesn’t feel overwhelming, even with its crunchy bacon and bright, herby mayo. A solid choice. photo credit: Kate Previte The Edith This eponymous sandwich is Edith’s version of a reuben, with pastrami, sauerkraut, emmenthal cheese, and Edith’s special sauce on caraway-forward rye. It’s a perfectly fine version of the classic Jewish deli sandwich, but we wouldn’t go out of our way for it." - Will Hartman
