Knish Nosh
Kosher restaurant · Rego Park ·
Kosher shop with large knishes, pierogi, sandwiches & soup
Kosher shop with large knishes, pierogi, sandwiches & soup
"According to legend, Dr. Brown’s Cel-Ray was invented in Brooklyn in 1868. A few decades later, the knish took off on the Lower East Side. Then, in 1952, the original Knish Nosh was established in Queens. Today, you can still stop by the shop—now in Rego Park—and enjoy a very historically New York City meal that consists of dense, pastry-wrapped potato with a side of celery soda. Would you like some pierogi? Trick question. You don’t have a choice. Chef Anna is empathic: You must have some brisket, folded into soft, doughy shells that vary in shape from half-moon to oblong. The carmelized onions on top provide a hint of sweetness, and a half quart of ruby red borscht will help keep you hydrated as you plow through your dumplings at the long counter." - sonal shah, bryan kim, willa moore, will hartman, molly fitzpatrick, willa moore, molly fitzpatrick, sonal shah, will hartman, willa moore, bryan kim, will hartman, bryan kim, sonal shah, willa moore, sonal shah, will hartman, neha talreja, neha talreja, sonal shah
"Established in 1952, but under new management since 2003, Knish Nosh is just as comforting as the (perfect) name suggests. The headliners at this homey Rego Park shop are obviously the dense, softball-sized knishes—which come in flavors from kasha to broccoli—but if you talk to the chef, Ana, she’ll tell you to try the pierogi. Heed her advice. The extra-wide dumplings are soft and springy, topped with sweet caramelized onions and just a spritz of black pepper. Order the brisket variety, and round out your meal with some borscht, kugel, stuffed cabbage, or chicken meatloaf. The refrigerated case up front is stuffed with such delicacies, and you’ll see neighborhood regulars coming in to stock up. photo credit: Bryan Kim photo credit: Bryan Kim Food Rundown Potato Knish Roughly the size of two adult fists, the potato knish at Knish Nosh is as dense as a bowling ball, with a slightly coarse, fluffy filling. Other than potato, there isn’t much going on in terms of flavor, but that’s why mustard was invented. photo credit: Bryan Kim Meat Knish Don’t feel like eating a pound of pure potato? Weird, but fine. Try a meat knish instead. The typical potato filling is mixed with onion and ground brisket, which amp up the flavor. Once again, make use of your complimentary mustard packet. photo credit: Bryan Kim Brisket Pierogi Knish Nosh’s pierogi vary in shape from half-moon to boomerang. Each one feels special and unique, with pillowy soft dough that tastes like it was made a few seconds ago. The caramelized onions on top do most of the heavy lifting, and they pair perfectly with the shredded brisket stuffed inside. photo credit: Bryan Kim Borscht Nothing too complex here. This is just a simple, sweet, and mildly tangy borscht that’s absolutely packed with cabbage, with a few beans and carrot bits tossed in. photo credit: Bryan Kim Pastrami Sandwich Knish Nosh serves sandwiches now. This is a relatively recent development—and the sandwiches are pretty good. The pastrami variety doesn’t compete with the one at Katz’s, but it's satisfying nonetheless. photo credit: Bryan Kim" - Bryan Kim
"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
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