Latkes, chopped liver, and pickles no longer appear on the menu at Hy’s.
There were more than 50 people waiting outside in the cold before the much-anticipated opening of Boichik Bagels on Friday. They had started lining up by 6:30 a.m., though the doors didn’t actually open until 7:50 a.m. Before the brand-new store sold out of its planned 2,000 bagels by 1 p.m., some customers had waited more than two hours.
“I typically never eat bagels west of New Jersey,” said Marnina Cherkin, who lives in Seattle and, along with her husband Sam Ostroff and their aunt Deirdre McLaughlin of Berkeley, were the first in line. “The pursuit of a New York bagel outside of New York is mostly pointless,” Ostroff added, “because it’s so elusive.”
What’s Midge Maisel doing at the Fontainebleau’s hotel pool?
It’s about 5,740 miles from Sansom Street in Philadelphia to central Tel Aviv.
The genius who came up with a cooking-intensive holiday in the middle of the week surely did not have working parents in mind.