Born from the namesake of a Romanian immigrant's pushcart in 1890; the soft, house-made knishes at this time-honored LES favorite, baked in a basement brick oven and hoisted upstairs via dumbwaiter, are a taste of bygone New York. The old-world nosh, a thin dough shell filled with potato, comes savory (kasha, red cabbage) or sweet (blueberry, chocolate) or filled with cheese. Make it a meal with a pickle and coleslaw, and wash it all down with a fizzy cherry-lime rickey.
Yonah Schimmel Knish Bakery
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