Attention grabbing words signifying ‘Jewish deli’ — blintzes, bagels, bialys, knishes, meat on rye — are only a sample of deli ammunition; the arsenal contains lots more and can be found at Barney Greengrass, a traditional sit-down New York Jewish deli. In the New Yorker magazine, Gael Greene wrote “The cuisine at this Upper West Side delicatessen is one of the greatest gifts Jewish culture has brought to mankind since the ten commandments.”
That view seems unanimous — ten years in a row rated #1 deli in New York’s Zagat Survey.
In existence since 1908, at its present location on Amsterdam Avenue between 86th and 87th Streets since 1926, it probably remains unchanged since then.
From the arsenal, some menu items:
• Matza Brei served with choice of Preserve or Applesauce, Scrambled or Pancake-style
• Pastrami Salmon
• Challah French Toast.
• Chopped Chicken Liver
• Gefilte Fish with Horseradish
• Smoked sturgeon
• Cheese Blintzes served with choice of Preserve or Sour Cream
• Nova Scotia salmon (Nova)
• Tongue Omelette
• Nova Scotia heads and wings broiled with onions
• Sturgeon scrambled with eggs and onions
The late Anthony Bourdain wrote, “The quintessential New York City breakfast is at Barney Greengrass. Period. Grab a copy of … the New York Post and sit down for some eggs scrambled with browned onions and lox. Be sure to get a basket of toasted bialeys—and maybe a heap of nova and sturgeon. On your way out the door, get some of their chopped liver to go. It’s the best in New York.”