6 Must-Try Latkes in NYC
Hanukkah starts on Sunday, cueing eight nights of dreidels, gelt and (hopefully) presents. But for us the best part of the Jewish holiday is the chance to eat latkes...lots of latkes. Whether you're looking for traditional takes on the fried potato and onion pancakes or more modern ones, here are six to try this holiday season.
This American Tavern on the Upper West Side gives latkes a unique spin: a Southern-style sweet potato cake with Cajun-scallion crème fraîche (shown above). It's slightly spicy, slightly sweet and well worth the subway ride uptown.
509 Amsterdam Ave.; 212-787-1715
Mile End Deli
The famous Montreal-inspired deli has not one, but two kinds of flaky latkes — traditional (shown below) and sweet potato — served with a range of fixings (applesauce, sour cream, chopped liver, whitefish). Those feeling extra holiday crazed can also attend their "Not Your Bubby's Chanukah" latke tasting ($60) during dinner service on December 6–7 at the Bond Street location, featuring classic latkes with applesauce and duck ham, sweet potato latkes with smoked onion jam and zucchini latkes with deviled egg, mint and caviar.
The secret behind chef David Waltuck's family recipe, now stealing the show at Flatiron's élan, is simple: carrot. It gives the latkes a lovely, pigmented color, while the removal of excess water before frying keeps fritters extra crispy.
43 E. 20 St.; 646-682-7105
Tavern On the Green
In typical Tavern fashion, the latkes here (shown below) are anything but gauche. The elegant dish pairs perfectly with traditional sour cream and decadent béarnaise sauce.
67 Central Park W.; 212-877-8684
This chic neighborhood bagel spot set quite the precedent when Joyce's famous potato latkes smashed into SoHo. Come for the applesauce, but stay for the pulsing, youthful vibe. (And Miami-themed decor.)
181 Grand St.; 212-335-0609
Russ & Daughters Cafe
Considered by many among the best latkes in the city, this Lower East Side eatery boasts latkes the way your grandmother made them (applesauce and sour cream), and the way you wish she made them (topped with wild salmon roe and crème fraîche).
179 E. Houston St.; 212-475-4880