
Based on 1,134 reviews
House-cured nova lox draped over a fresh-baked bagel with schmear — the fish is silky and cold-smoke-forward, not aggressively salty
Boiled and baked in-house with a genuinely chewy interior and glossy crust — a rarity on the East Bay side of the Bay
Thick-cut house-cured pastrami piled on rye with mustard — the meat is properly peppery and tender from a long cure
A clear golden broth with a single large, pillowy matzoh ball — the kind that floats rather than sinks, with real depth from long-simmered chicken