20 phrases you need to know to work as a soda jerk
Remember: “Cow juice” is milk, a “dead eye” is a poached egg and “sea dust” is salt.
‘Stretch one and paint it red’ — Tales from the life of a Bronx soda jerk
When I entered the chocolate dipping room, there were just the two of us — the vat of warm chocolate and me.
Chinese food and me: The story of a lifelong love affair
It began with a childhood trip to Boro Park. Nine decades later, Len Berk’s infatuation with the cuisine of China remains.
In the Zabar’s lunchroom, an international language is spoken
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.
The 16 customers you’ll meet at the Zabar’s lox counter
Zabar’s! Crossroads of the world! For every customer, there are an infinite number of stories. Here are just a few of them.
The oldest customer at Zabar’s lox counter — the tale of the 105-year-old man
“You don’t look a day over 102,” I told him.
The sturgeon will see you now — an expert’s guide to smoked fish
Ever wondered about the difference between kippered and baked salmon? Between black cod and sable? The lox doctor answers all your questions.
‘Should he sit or should he go’ — a uniquely Zabar’s dilemma
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?
Of arms and the sushi man, I sing — a poem from the Zabar’s lox counter
The author, who worked behind the lox counter at Zabar’s for 26 years, sings the praises of the sushi chef.
‘May I help you, Mr. Perlman?’ — a lesson from the maestro at the Zabar’s lox counter
Not all the customers like to kibbitz; I wondered if Itzhak Perlman liked to spar.