B&H Dairy
Kosher restaurant · East Village ·
Borscht, blintzes, tuna melts, and challah bread on griddle
Borscht, blintzes, tuna melts, and challah bread on griddle
"This Yiddish luncheonette has been around for more than 80 years, welcoming diners to its historic counter for bowls of comforting borscht, piping-hot latkes, and cheese blintzes. As a strictly kosher dairy restaurant, there’s no meat, and there are no frills either—you get exactly what you order and leave fully satiated. Make room for the veggie-filled tuna melt, share some fried pierogies and challah French toast for the table, or savor it all solo on a brisk morning at the counter." - Emily Adler
"This Kosher lunch counter is the kind of classic neighborhood place that makes us say “Goddammit I love New York City” every time we pass by. It’s been open since 1938 and is now run by a couple who met in the East Village (named Ola and Fawzy). The Eastern European breakfast and lunch menus are extensive, and the pierogi are always a good choice. Get them filled with potato or sauerkraut and mushroom. Otherwise, try one of the soups or giant sandwiches like the tuna melt on toasted homemade challah." - will hartman, bryan kim, willa moore, kenny yang, neha talreja
"B & H Dairy has been a mainstay of the East Village since it opened in the ’40s. Their Jewish and diner comfort classics were there for the punk scene and the ’80s art scene, and they’re still here for you. Especially if you’re tight on funds, get the daily special. They rotate daily, and none are over $17. Our favorite is Saturday’s tuna melt and a cup of soup. Saturday Special Tuna Melt And Soup, $16" - will hartman, willa moore, molly fitzpatrick, sonal shah, bryan kim
"B&H Dairy, a tiny kosher spot on 2nd Ave., is the kind of place where you can walk in with today's copy of The Times under your arm, make conversation with the people next to you, and be transported to a previous East Village era. It’s been around since the 1940s, and there’s something about eating an overstuffed tuna sandwich on their airy, baked-in-house challah bread, or eight perfect pierogies, that leads to thoughts about how everyone from Lou Reed to Keith Haring might have refueled here, after a late-night show around the corner. The menu of diner and Eastern European classics is long, but it’s dwarfed by the sense of pride and loyalty that long-time East Villagers have for this place." - 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
"This enduring Jewish dairy luncheonette — open since 1938 — is now run by Polish Catholic Ola Smigielska and Egyptian Muslim Fawzy Abdelwahed, and remains a pescatarian and vegetarian wonder in the neighborhood. Dishes include tuna melts on challah, cheese pierogies, omelets, and berry-bulging blintzes. And let’s not forget its amazing vegetarian soups: Mushroom barley, cabbage, and matzoh ball are favorites. Served with buttered challah made on the premises, they’re bargain meal mainstays." - Robert Sietsema