Remember: “Cow juice” is milk, a “dead eye” is a poached egg and “sea dust” is salt.
When I entered the chocolate dipping room, there were just the two of us — the vat of warm chocolate and me.
It began with a childhood trip to Boro Park. Nine decades later, Len Berk’s infatuation with the cuisine of China remains.
For employees, Zabar’s provides a free, luscious sandwich of your choice and the lunch area is stocked with all kinds of muffins, bagels and rolls.
Zabar’s! Crossroads of the world! For every customer, there are an infinite number of stories. Here are just a few of them.
“You don’t look a day over 102,” I told him.
Ever wondered about the difference between kippered and baked salmon? Between black cod and sable? The lox doctor answers all your questions.
The chair says “For Customers Only” on it, but last week the boss said it was ok. What’s a weary lox slicer to do?
The author, who worked behind the lox counter at Zabar’s for 26 years, sings the praises of the sushi chef.
Not all the customers like to kibbitz; I wondered if Itzhak Perlman liked to spar.