So, what do the lox-slicing knives at Zabar’s talk about when they think no one can hear them?
From the master of all lox slicers, a dialogue from a trio of sharp wits who worry about losing their edge
Zabar’s
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Culture How the world’s greatest lox slicer celebrates his 93rd birthday
For the Forward's connoisseur of smoked fish, the momentous occasion involves plenty of Chinese food and plenty of beer
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Culture The case of the missing keys — a Zabar’s lox counter mystery
How watching a classic film noir led our hero to find an elementary solution to a vexing problem
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Culture What a difference a Zabar’s hat makes
When it comes to the lox counter at one of the world's most famous gourmet grocery stores, clothes really do make the man
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Food Lilly Zabar’s famous chicken soup and matzo balls
This recipe is from “Zabar’s: A Family Story, with Recipes” by Lori Zabar. Chicken soup is the perfect balm for homesickness as well as for physical ailments. While Louis, Ada, Rose, and Lilly were acclimating to their new country, chicken soup with matzo balls evoked memories of the childhood warmth and security that had been…
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Food How Zabar’s became Zabar’s: an insider’s story
As a kid growing up on Manhattan’s Upper East Side, I always wanted to be a West Sider — and I can sum up the reason in one word: Zabar’s. I crossed the park every chance I got. That’s where my best friend lived, and two blocks up from her apartment — occupying not one…
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Food East Coast v. West Coast Bagels, so which are better?
In the scheme of things —Afghanistan, global warming, the Delta variant— the “Great Bagel Off” may not ask the most urgent question, and yet 2,500 people signed up to hear the answer. That’s right: 2,500. Not to actually eat bagels. Just to watch other people eat them, and decide: Which coast does have the best…
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Food My Zabar’s hamentaschen revelation
My girlfriend Felice bought a Zabars goodie box for Valentines Day. Now that’s a present I can get down with. And yesterday I had the bagels and lox. You can’t get this kind of lox in Los Angeles. Actually, Zabars calls it “Novie.” It’s oily, it reminds me of the smoked salmon of yore that…
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