Tag Archives: Zabar’s

People are Tired of Zabar’s, says Gastronomie 491 Owner

Gastronomie 49, opening day, March 21, 2011. Photo: Laura B. Weiss

Just-opened Upper West Side food specialty shop Gastronomie 491 owner Nicole Ahronee says, “People are tired of going to Zabar’s,” and that they’re eager for an alternative to the 70-plus-year old food emporium. Gastronomie 491, an upscale eat-in and take-out place, is just a few short blocks away from Zabar’s, which is on Broadway at 80th Street.

“They’re so grateful…having this in the neighborhood,” the auburn-haired owner said on opening day of locals’ reactions to the food, cheese and desserts market that opened March 21 at Columbus and 84th Street.

When asked to respond to Ahronee’s contention that people are tiring of Zabar’s, the owners, Stanley and Saul Zabar, said through a spokesman, that people should “see our Facebook page, and our blog, which reveal that Zabar’s is, and continues to be, greatly appreciated by our customers.”

On the night that Gastronomie 491 opened its doors to customers, a steady stream of curious locals trekked in and out. A few were buying. Most were food tourists eying the artfully displayed fresh vegetables and prepared foods like cauliflower au gratin with olives.

“I know the neighborhood,” Ahronee said as she stood in the front of the shop greeting neighbors and friends offering good wishes and gifts of potted plants. “I can feel the energy.”


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Take the Zabar’s Lobster Salad Poll!

Want to voice your opinion (or is it outrage?) at the Zabar’s lobster née crayfish salad scandal?

Here’s your chance. Go to the West Side Rag to vote for your favorite new name for this now-notorious seafood concoction.

Zabar's lobster salad is really made with crayfish. Photo: West Side Rag.

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Brooklyn Larder vs. Zabars: Gorgeous Food and High Prices or Gorgeous Food and Lower Prices

Brooklyn Larder, a carefully curated Park Slope fine foods shop, is gorgeous to behold. The place is operated by the same folks who run Franny’s, the popular Park Slope pizza spot.

Photo: Brooklyn Larder Facebook page

At Brooklyn Larder, there are tantalizing displays of cheese, artfully arranged in a towering mound. There are garlicky ramps to take home (mine didn’t make it; I scarfed them down on the No. 2 train). Also, pastries, imported canned goods, not to mention their house-brand gelato, which is worth the trip alone.

But Brooklyn Larder’s stuff is really pricey. Only the sandwiches seem reasonable: Salami, Provolone & Hot Pickles for $8.50. 

Overall, Compared to Zabar’s on the Upper West Side, it’s no contest. At the venerable emporium, the eats are plentiful and delicious and the prices generally fair.

Here’s a sampling of some of Brooklyn Larder’s other offerings (their web site is under construction).

  • 1/2 roast chicken $8.
  • Meatballs with tomato sauce $17/lb
  • Maccheroni & Cheese (yes, that’s how they spell it) $11/lb
  • Egg Salad $8/lb

Brooklyn Larder
228 Flatbush Avenue
Brooklyn, NY
718 783 1250

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Upper West Side: Zabar’s Gives Valentine’s Day a Jewish Twist

Chocolate babka? Blackout cake?  Zabar’s, the Upper West Side fancy food emporium, is offering up a range of Valentine’s goodies—from chocolates to cookies.  But if you want a Jewish theme to your Valentine’s Day celebration, the Jewish-style deli is enhancing the traditional mix of chocolate roses and heart-shaped confections with babka and bagels. Yes, dahlink, even Valentine’s Day can go ethnic.  Click here for more.

Blackout cake. Photo: Zabar's.

Blackout cake. Photo: Zabar's.

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Recipe: Potato Latkes for Hanukkah from Zabar’s

Everyone has a favorite potato latke recipe for Hanukkah. Here’s one from Zabar’s, supplied by a grandma, of course. A couple of modern-day shortcuts that Bubbie might not have approved of—the potatoes aren’t peeled and they’re grated in a food processor.

Potato pancakes (latkes). Photo:by robbplusjessie.

Potato pancakes (latkes). Photo:by robbplusjessie via flickr.

Grandma Bertha’s Latkes
Andrea Watman

INGREDIENTS
4 Idaho Potatoes (Washed but not peeled)
1 Large Yellow Onion
3 Large Eggs
1-2 Cups Regular Flour
1 Tablespoon Coarse Salt
½ Tablespoon Fresh Ground Pepper

Oil for Frying (I Use Half Olive Oil / Half Corn Oil)

Click here for the rest of the recipe.

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