Vacation food: New York



And here are some of the food sights from the New York City leg of my vacation. Above, a slice of pizza from a random spot in the Meatpacking District, which I point out mainly because it’s fun to type “Meatpacking District.” Anyway, it was a treat to walk from the sidewalk into an open storefront and buy a slice of pizza, a very New York thing to do and something that’s hard to pull off in the Inland Valley.



On the Lower East Side, another great place name, friends and I ate at Russ and Daughters, a Jewish deli, getting the Hattie, a platter with, clockwise from lower left, baked salmon, sable, lox and (only partly visible) kippers, and potato salad in the center. I got a chocolate egg cream. The appeal of egg creams is lost on me, but it was as good as any other I’ve had. The platter was delicious and came with a basket of bagels, bialys, pumpernickel and more.

Most surprising sight at Russ and Daughters, and maybe my whole trip, was that among the wall displays over one booth was the scene below, cans of Ontario-made Graber Olives. Huh!


In Washington, D.C., last fall I became acquainted with the East Coast chain Shake Shack, and was happy to have a chance to try them again. This is high-quality fast food.


And I returned to a favorite from my only previous visit, Junior’s in Grand Central Station, where I got chocolate swirl cheesecake.


My last food before blowing town was a doughnut from Dough in Bed-Stuy. (Another place name that it’s fun to casually toss off, like a local.) They had only a few flavors, most unusual. I got hibiscus. Oh, man. Thick, chewy doughnut, with thick, flavorful icing and a few leaves of actual hibiscus. This is the first doughnut I’ve had to rival Donut Man’s strawberry doughnut, and I had to travel across the country to get it.


Sorry you can’t immediately satisfy your cravings for these items, or the ones from St. Louis, but you can always book a trip if so inclined…

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  • DebB

    All your food in both NY and St. L looks good! I agree about the egg creams – my mom was from New England and used to talk about them, but I never really got it. I love all the things on your Hattie platter – was that meant for one person, or did they intend it to be shared?

    • davidallen909

      It was to be shared, and was. There were three of us and that’s all we got — except for a dish of halvah ice cream, also shared.

      Egg creams, for the uninitiated, don’t have egg or cream, but rather soda water, milk and, in this case, chocolate syrup. It’s only slightly colder than room temperature. My first time, I expected it to be more like an ice cream soda. I thought I’d try one at this deli because it would be as good as an egg cream would get. And maybe it was, but it wasn’t really any different. It may be one of those things you had to grow up with to appreciate.