It took Joel Russ ten days to travel from Germany to Ellis Island by boat in 1907, and that was the easy part. The 22-year-old Russ had arrived in America to help support his older sister's family, which he began doing by selling strings of Polish mushrooms, carrying them on his shoulders until he had saved up enough money for a pushcart. Next, he upgraded to a horse and wagon, and by 1914, he had enough funds to open a store. Dubbed "Russ's Cut Rate Appetizers", the store specialized in selling the cold appetizers known in Yiddish as "forshpayz": among them salt-cured salmon and herring. In 1920, he moved to East Houston Street, where the shop still stands today. During this period, he also became the father of three daughters who began working in the shop after school and on weekends, and in 1933, the store was renamed Russ & Daughters––widely regarded as the first business to ever use "& Daughters" in its name. Nearly 100 years later, the shop is owned and staffed by fourth-generation Russ family members, and has been recognized by The Smithsonian Institute as "a part of New York's cultural heritage". One of the last traditional appetizing stores on the Lower East Side, the business is considered by most to be much more than a beloved grocery: it's a preserver of the culture of the city's Eastern European Jewish Immigrants. Smoked and cured salmon is still sliced by hand, while bagels are rolled by hand and baked in an old-fashioned revolving oven. When ¬New York Magazine asked world-traveling chef Anthony Bourdain to name the best meal he's ever eaten in New York, the Travel Channel host said simply, "bagel, nova, cream cheese at Russ & Daughters. Not just the best, but 'ours'." Beyond the traditional bagel toppers, today's customers find gourmet delights such as cinnamon or chocolate babka, homemade chopped herring salad with granny smith apples, and handmade macaroons dipped in dark chocolate. Russian-style blini's make the perfect vessel for any of Russ & Daughter's high grade, hand-packed caviars, which are still sourced the old-fashioned way: by waiting patiently next to the fish's nests.
Since 1976, Manhattan Mini Storage has freed up the closet space of more than 200,000 New Yorkers with units spread throughout the borough. Three months of access to Manhattan Mini Storage's dimensioned 4'x4'x4' compartment gives the space-starved enough room for approximately 10?15 medium-sized boxes, plus clothing, sporting equipment, and small items. All storage spaces come standard with around-the-clock video security, and year-round accessibility with exclusive off-street parking. For oversized handbag and baseball-card collections, the storage company offers larger units, some sizable enough to fit an apartment's worth of furnishings or a decade?s supply of french toast. A concierge service assists in the logistics of the move for an additional cost, helping to keep the stress of moving low.
Manhattan Mini Storage has the space and time to accommodate overstocked packrats and urban rolling stones alike. Availability varies by location, so please phone ahead before making promises to your lawn furniture or Flag Day decorations. In the interest of full disclosure, feel free to check out the company's FAQ page online.
Guests at Bhojan?Hindi for "homestyle meal"?share platters of Gujarati and Punjabi cuisine, famed for its emphasis on vegan and vegetarian dishes. Stuffed with lentil dals and chickpea fritters, the menu has been praised by the Village Voice for its authenticity: "There are several Gujarati snacks here that can be found only at a handful of other New York restaurants," the reviewer noted. Patrons can dip puffy fresh breads into paneer- and eggplant-based entrees, or snack on small plates and chaat?traditional street-cart fare. And besides catering to vegetarian and health-conscious diets, the menu is also completely kosher, bringing together more culinary traditions than a U.N. potluck dinner.
The cuisine may be homestyle, but the decor is anything but. Spherical pendant lamps dangle from a ceiling lined with shiny copper woks, giving the dining room a modern vibe. In keeping with its upscale appearance, Bhojan's 2010 opening was high-profile enough to be noted by the New York Times and Grub Street.
Wild Edibles' tubs of ice brim with boat-fresh fish and oysters, all rated according to their level of environmental sustainability by the Blue Ocean Institute. Chef Gavin Citron presides over an entree list, drawing from a cross section of the ocean's morsels to fill the shop with steamy clouds foretelling of clam chowder, crab cakes, and lobster rigatoni. Patrons loaded down with trout, shrimp, and caviar bound for home kitchens bustle past the oyster bar, which parades mollusks from both the East and West Coasts to offer the largest range of options and keep Atlantis' mass-transit system in business. Tasting flights pair shells with pours of wines imported from France, Italy, South Africa, and Austria or cool suds from a variety of craft breweries.
At first glance, Kashkaval looks like an impressive gourmet food shop, with more than 100 varieties of international cheeses and imported olives arranged alongside cured meats and gourmet soups and salads. But venture beyond the small storefront and into the spacious back area, and you’ll find Kashkaval's tucked away wine bar.
Here, owners Daniel and Corey have established a comfortable and cozy retreat for customers to pair wines from across the globe with various meats, cheeses, and Mediterranean small plates. Heartier appetites can find relief in full entrees, such as chicken or turkey meatballs, a selection of oven-baked paninis and gourmet sandwiches, or dig into fondue that Time Out New York put on its list for “The City’s Best Fondues”, calling the gorgonzola blend "perfectly gooey and surprisingly mild."
Dr. Wei Hai Li and his licensed aestheticians infuse holistic Chinese medicine into Spring Thyme Day Spa's skin-pampering and holistic-health therapies. Descended from a long line of acupuncturists, Dr. Li formalized family knowledge at Guangzhou University of Traditional Chinese Medicine through degrees in acupuncture and herbal medicine. The doctor pours his near half-century of expertise into whipping up unique, herbal tonics for each recipient of his custom facial, and has developed a specialty in easing painful fibromyalgia and overcoming reproductive problems with acupuncture and condensation collected from Barry White LPs. The team of licensed massage therapists reaches beyond Swedish and deep-tissue bodywork with 15 modalities, including thai yoga, prenatal, and anma, an ancient Chinese technique that gave rise to Japanese shiatsu.