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Brooklyn’s Famous Junior’s Is Moving Its Baking Headquarters to New Jersey

Brooklyn’s Famous Junior’s Is Moving Its Baking Headquarters to New Jersey

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Junior’s, home of Brooklyn’s most famous cheesecake, is moving its baking headquarters from Queens to Burlington, N.J.

This New York institution is no longer entirely New York operated.

This might cause a bit of a kerfuffle. The owner of Brooklyn’s famous Junior’s, Alan Rosen, announced that he will be moving the restaurant’s baking headquarters from Maspeth, Queens across the river to Burlington, New Jersey. This is kind of like when New Jersey claims that the Statue of Liberty is on their turf; while technically true, it’s something we don’t want to admit.

Rosen told us that although part of the reason for the move, is the astronomical rent (after 15 years in Queens Junior's' lease is up), he mostly just wanted more space. The new baking headquarters will be five times the size of the original location, and he just couldnt' find that type of space in Brooklyn or Queens. But he doesn’t actually think the move will make that much of an impact on business.

"It has room for us to grow, and we can meet all the demands of mail order," Rosen told The Daily Meal. "It's a little further, we'll have to get up a little earlier. But we’ll be able to make more cakes, better cakes employ more people."

This isn’t the first time talks of Junior’s moving has come up. Last year, Rosen had to make the difficult decision of whether or not to move the original restaurant location (Junior’s is on Flatbush Avenue in Brooklyn). He decided not to, purely for emotional reasons.

"We can't afford the real estate around here," Alan Rosen told Crain's New York. "The New York Giants play in New Jersey, as do the Jets."

The Best Bakery in All 50 States

There’s bread, and then there’s the kind of bread that inspires a line around the block. The kind that’s too good to make into toast. We’ve combed the country and found you the very best loaves, rolls, pastries, and pies from sea to shining sea.


Bring one of Mason Dixon’s chewy, hearty loaves to your next potluck and you’ll be the hit of the party—especially among guests who can’t eat gluten. Every single one of the Huntsville bakery’s breads, bagels, cookies, cupcakes, and pies is completely gluten-free. Want to kick your grilled cheese up a notch? Try starting with Mason Dixon’s zippy, creamy jalapeño cheddar bread.


Donna Maltz started her bakery in the 1970s with a portable oven, a delivery van, and a wildly ambitious dream: to bring delicious, healthy food to the remote community of Homer, Alaska. It took a little while to catch on, but today the Fresh Sourdough Express Bakery & Café is one of the area's best-loved treasures. Start with Donna’s famous sourdough loaf, sample local meat, seafood, and vegetables, and don’t forget to save room for dessert.


Bread aficionados passing through the southwest will want to make a pit stop in Phoenix for a few loaves at Noble Bread. Their bakers are traditionalists, kneading salt, organic flour, water, and yeast into rustic loaves before baking them on a stone hearth. The bakery produces three highly sought-after breads each week: their classic, fluffy-crumbed country loaf an ancient grain variety with emmer, Kamut, einkorn, or spelt and a fruit-and-nut bread.


There’s a yellow house in Fayetteville that makes some of the best bread in the Ozarks. Dan and Karen Dantzler founded Stone Mill Bread in 1997 as a way to keep their family close to the community. And as their passion and talent for baking grew, so did their fan base. Savvy patrons buy twice as many loaves, kolaches, or cinnamon rolls as they need—half to keep, and half to give as gifts to very lucky friends and family.


Kathleen Weber started baking bread first for her family, then for her friends, then for her neighbors. Her circle of fans grew and grew and Weber soon found herself sending loaves over to chefs at exclusive Sonoma restaurants. More than 20 years later, Weber and the team at Della Fattoria ("of the farm" in Italian) hand-shape between 400 and 1200 loaves of bread each night, from ciabatta and polenta to pain de campagne and pumpkin seed. Locals recommend the bakery’s zingy, beautiful rosemary-Meyer lemon bread.


The only thing more impressive than a stack of fragrant, fresh "Laundry" baguettes from the Denver Bread Company might be the bakery’s towering pile of awards, including a shout-out from Bon Appétit. Not satisfied with acclaim and fantastic loaves, the bakery also donates bread every day to food banks, shelters, and meal delivery services for people living with life-threatening illnesses.


Niles Golovin left his job as a restaurant chef in New York City for a quieter life in the Connecticut suburbs. He started baking part-time and quickly got hooked, eventually studying the craft under a master baker and opening the French-style Bantam Bread Company with his wife and daughter. The bakery’s offerings are as good-looking as they are flavorful we recommend the Calamata Olive Sourdough and the Semolina Batard.


Voted Best Bakery several years running by Delaware Today, Bing’s has been operating for 70-plus years in Newark and is known in the area for their trademark, elaborately decorated Easter egg cakes. For the rest of the year, customers come back time and again for their sugary pastries and dainty petit fours.


For Old World breads, look no further than this German gem in central Florida. Since 1995, Yalaha has been serving Bee Stings (yeast cakes with Bavarian cream), Berliner Brotchen (Berlin-style breakfast rolls), and a variety of pretzels and rye. The bakery also offers tours of their kitchen for inquiring groups, and weekend visitors can grab a drink in the in-house beer garden and enjoy live music.


A much-celebrated sweet shop, Back in the Day goes vintage in both its décor and its menu. Rather than keep up with food trends, owners Cheryl and Griffith Day focus on perfecting classic favorites like chocolate cake and cinnamon buns (which are available on Saturdays only). Other times, you may be able to catch a slice of their Brown Sugar Banana Bread.


Who says a bakery housed in a bowling alley can’t deliver the goods? The Alley specializes in crunch cakes—lemon, pumpkin, pistachio, and strawberry—that deliver a unique texture, though you can always grab a PB&J scone while hitting the lanes.


Idaho may not be the first place you think of for delicious French pastries, but that would be to ignore Janjou, which serves croissants and other decadent Parisian goods courtesy of co-owner Moshit Mizrachi-Gabbitas. The storefront filled to the brim with pastries, tarts, and quiches, and business is brisk enough that Janjou doesn’t advertise, relying exclusively on word of mouth.


Since 1930, Chicago residents have endorsed Weber’s fully-made-from-scratch selection as the finest in a city that has no shortage of eateries. Rocky Road brownies are a popular attraction, as are the hand-cut kolacky, and banana split torte cakes, which are known locally as BSTs.


The first thing to greet you at Cake Bake after the smell is the setting: The bakery is a converted cottage that seats patrons for lunch (quiche, sandwiches) or a treat. The store’s selection of cakes and pies—particularly the apple—routinely make "Best of" lists in the state, and there’s typically a line forming most mornings for the trademark caramel cake. Owner Gwendolyn Rogers was even honored with a Best Taste and Presentation nod at the 2013 London Cake and Bake Show for her chocolate recipe, which was then requested by Elton John for a Paris engagement.


If warm cookies delivered to your door are the key to a good day, then living in a zip code near Thelma’s would be a wise move. The bakery serves cookies warm and even brings them to doorsteps in an oven-shaped cardboard box. In the summer, the cookies are baked and then used to squish fresh ice cream scoops for homemade ice cream sandwiches.


Bakery Café in Lawrence bakes more than 18 different types of loaves, from a sourdough made with its own signature culture to French bread made with stone-ground wheat to a kalamata olive bread that Artisan Baking author Maggie Glezer once called "the best I’ve ever eaten." The bakers at WheatFields are true experts: The History Channel visited the bakery for a wheat-themed episode of Modern Marvels in 2008, interviewing then-head baker Tom Leonard for a lesson in types of wheat flours and ancient baking techniques.


Blue Dog Bakery and Café spends up to 48 hours crafting every one of the 1000 loaves it sells per day. Eater Louisville calls owner Bob Hancock "the undisputed king of Louisville bakers," and he and his wife and co-owner, Kit Garrett, are something of local celebrities. The bakery has a variety of French and Italian country loaves, but it’s not the only place you can sample Blue Dog’s bread—the bakery is the supplier for more than 20 different restaurants in the Louisville area.


Master baker Graison Gill opened Bellegarde in his early twenties, shortly after finishing baking school in California, and has been single-minded in his commitment to bring great bread to New Orleans ever since, using its own fresh, stone-ground grains that are largely sourced from local growers. The bakery is named after François Lemesle—known as Bellegarde—who opened one of the first bakeries in New Orleans in the 1720s. Bellegarde accepts orders online for pick-up the following day (it’s only open until 2 p.m.) and sells its bread through several retail stores. The bakery also offers regular workshops for aspiring bread makers.


The secret ingredient behind many of Scratch Baking’s beloved breads is LuLu, the sourdough starter that co-owner and head baker Allison Reid began in her kitchen more than a decade ago and has been carefully tended to every day since. LuLu goes into the bakery’s sourdough as well as its ciabatta and multigrain breads—plus the bakery’s renowned hand-rolled bagels, which are so popular the company had to move its baking operations to another location to make room for the hordes of people who wait in line for them every day. If you want to ensure you get a bagel, you’d better arrive before 10 a.m. But don’t worry, night owls: baguettes are only available after 11 a.m., so at least you can snag one of those.


Located just outside of Baltimore, The Breadery features a huge selection of specialty, preservative-free breads, from honey whole wheat loaves to smoked gouda rolls, and their whole grains are stone-milled on-site daily. While you’re there, taste-test one of the shop’s large selection of flavored olive oils—perfect for pairing with your new favorite breads.


Housatonic and Pittsfield, Massachusetts

No trip to western Massachusetts should skip over Berkshire Mountain Bakery, where baker Richard Bourdon has been selling European-style breads since 1986. Born in Quebec, Bourdon learned to bake in the Netherlands, where he ran one of the first bakeries in Holland to revive traditional sourdough fermentation techniques. Berkshire Mountain Bakery has since been heralded as one of the best bread bakeries in the nation by the likes of Saveur and Bon Appétit and featured in the Netflix documentary series Cooked. Make sure to try the famous Bread & Chocolate loaf, which has Belgian chocolate folded into the dough.


Pleasanton Bakery has been a forerunner in Northern Michigan’s local food movement for decades. Its bread is naturally leavened using a sourdough starter its bakers have fed for more than 20 years, and it's made in wood-burning ovens with only organic, Michigan-grown grains. Currently run by Jonathan St. Hilaire, an award-winning pastry chef who has worked at venerable restaurants and bakeries in New York City and Atlanta, Pleasanton Bakery has been named one of the best places to get bread in America by Food & Wine magazine, and in 2015, Mario Batali called its date and fennel loaf with sea salt one of his favorite food finds of the year.


Minneapolis and Eden Prairie, Minnesota

For more than a decade, Rustica Bakery has been the place to go for fresh bread in the Twin Cities. In 2015, Rustica Bakery founder Stephen Horton was a semifinalist for the James Beard Foundation’s "Outstanding Baker" award, and while he’s no longer with the shop, the new bakers at the ovens are just as obsessed with churning out consistently great bread by hand. And though Rustica is known to have some of the best challah in the region, don’t stop there—it has seven regular breads on daily offer and multiple specials throughout the week.


Years ago, investment banker-turned-baker Gil Turchin turned to the kitchen to relieve stress and discovered that he loved making bread. A two-week intensive course at the French Culinary Institute convinced Turchin to switch careers, and he honed his skills at a bakery in Fort Worth, Texas for 12 years before moving to Ridgeland, Mississippi in 2013 and opening Gil’s Bread. Today, Gil sells a variety of artisanal breads and offers bread-making classes focusing on old-world techniques. Home bakers can even purchase a sourdough starter upon request.


Artisan breads take center stage at Companion, the wholesale bakery and café founded by Missouri native Joshua Allen in 1993. Customers can enjoy crusty, European-style loaves, or support local farmers by purchasing breads made with locally grown and milled grains. For a true oven-to-table experience, visitors who swing by Companion’s new headquarters in West St. Louis can even watch bread being made and learn how to bake it themselves. And, Companion's pastries are also worth a mention—try the MOMO, a rolled brioche dough pastry with cinnamon and sugar.


Bernice's Bakery opened in Missoula, Montana in 1978, and quickly became a beloved community institution. Word of their scrumptious molasses cookies, billowy croissants, and deli-style sandwiches, made with fresh, house-baked bread, spread so widely that PBS even featured Bernice’s in their 2015 documentary A Few Great Bakeries. While paying a visit, don’t be too star-struck if you run into Marco Littig, the bakery’s co-owner, who served as real-life inspiration for the character "Paul" in Cheryl Strayed’s bestselling autobiography, Wild.


Rotella’s Italian Bakery—and its rustic-style loaves and rolls—are a longstanding family tradition. The business began with 19th-century Italian master baker Domenico Rotella, who passed his knowledge down to son Alessandro. In 1909, Alessandro Rotella left the Old Country for America, settled in Omaha, and purchased a bakery. His fledgling business grew into a larger, successful one, and is today run by Alessandro grandson, Louis Rotella Jr. The bakery produces hundreds of bread varieties, but the business also stays true to its old-school roots. Try their special Split Hard Roll, or the Vienna, a thick, sliced Italian loaf.


left his native Peru to study hotel management in Las Vegas, and worked his way through school as a baker’s apprentice. Upon completing his degree, the newly minted graduate couldn’t find a job as a casino manager—so on a whim, Pereira replied to an ad seeking an artisanal baker for the famous Caesar’s Palace hotel and casino. The executive pastry chef couldn’t find any qualified candidates, so he took a chance on Pereira and enrolled the novice in an intensive baking course at the San Francisco Baking Institute.

Pereira went on to become Caesar’s top baker, and in 1999, he opened his very own business, called Bon Breads. Today, Bon Breads supplies Las Vegas’s top casinos and restaurants (including Wolfgang Puck and Julian Serrano) with baguettes, rustic loaves, brioches, and other specialty breads.


In 2016, New Hampshire magazine’s readers voted Milford’s The Good Loaf as their favorite bread bakery. Fresh-baked daily offerings include oatmeal, pain de mie, cinnamon-raisin, and multigrain loaves, but if you’re looking for a bread that’s a crust above the rest, try one of The Good Loaf’s made-to-order items, like Chocolate Challah, Caramelized Onion and Sharp Cheddar Miche, and Sesame Semolina. These breads require extra prep, so make sure to order them at least four days in advance.


Dine at any number of New York City’s best restaurants, and you’ll likely be served bread made by Balthazar Bakery. The artisanal bakery opened in SoHo in 1997, next to a French bistro of the same name. Space became limited as Balthazar grew from a one-stop shop into a citywide powerhouse, so in 2000, the business moved its wholesale division to Englewood, New Jersey. (The restaurant remains in Manhattan, next to a small bakery.) Today, customers can swing by Balthazar’s New Jersey location and purchase their famous baguettes, croissants, and wheels of pain de seigle at an on-site retail store.


Before opening Wild Leaven Bakery and Café in Taos in 2016, Andre Kempton studied his craft in Santa Fe with Willem Malten, a Dutch master baker whose now-closed Cloud Cliff Bakery & Café "pioneered artisan baking in New Mexico," according to Sunset magazine. Long ago, before World War II, Northern New Mexico produced more kinds of wheat than any other state. Hoping to bring wheat farming back to New Mexico, Malten used locally grown grains, raised by farmer co-operatives, to make his breads.

Not surprisingly, Kempton’s approach to baking resembles his mentor’s. At the Wild Leaven Bakery and Café, customers can purchase around a dozen types of bread, made from all-organic ingredients and mostly locally grown grains. Sandwiches, soups, and pizzas are also on the menu for patrons who feel like sitting down and enjoying a home-cooked meal.


When Salvatore and Carmella Perreca immigrated to America from Italy in 1913, they brought their passion for baking with them. A year after settling in Schenectady, New York, the couple opened up Perreca’s: a bakery serving up the same style of crusty Italian loaves they made in their home village outside Naples. Not much has changed in 100 years. Perreca’s is still owned by the same family, and their bread is still baked in the same coal-fired brick oven that was there when it opened. Customers can buy the baked goods straight from the source, or they can pop into Perreca’s cafe next door to enjoy some homemade paninis.


Before opening La Farm in Cary, North Carolina, Lionel and Missy Vatinet did their homework. They spent years traveling the world and picked up grains of knowledge from the bakeries they visited along the way. In 1999, the launched a bakery of their own stateside. Today the shop sells 15 kinds of bread—not including their 20 seasonal varieties—that are made by hand, fermented for days, and baked in a European-style hearth oven.


Jon Lee fulfilled his dream of opening a bakery in his hometown nearly two decades ago. The products at Bread Poets—like the Cheddar Cornbread or the Cherry Cream bread, made with dried Michigan cherries—are made from stone-ground grains and sold within 30 hours of baking.


German immigrants Wilhelm Resch and his Uncle Frank learned their way around an oven while working at a bakery in Columbus, Ohio. After overhearing the two employees conspiring to one day run a bakery of their own, their boss fired them outright. Unemployment turned out to be a blessing in disguise for the pair: It gave them the opportunity to open Resch’s Bakery in 1912. The shop, which sells homemade bread, bagels, pretzels, cakes, and doughnuts, remains a family business today.


Prairie Thunder Bakery offers all the classics: Baguettes, ciabattas, and sourdoughs, to name a few. It also sells specialty flavored loaves like Roasted Potatoes, Caramelized Onion Ciabatta, and Jalapeño and Habañero Hummus. The breads can be purchased from the downtown Oklahoma shop or found at restaurants and retailers throughout the city.


Artisan baked goods aren’t difficult to come by in Oregon, but the fare at Ken’s makes an impression. Since Ken Forkish opened the shop in 2001, it’s grown into a Portland institution. In addition to its selection of fine breads, cookies, and cakes, Ken’s also serves a full cafe menu of salads and sandwiches. And early on, the bakery was known for its Pizza Mondays, and the night became so popular that within five years, Ken decided to open a separate pizza shop on the other side of the Willamette River.


A trip to Amish Country isn’t complete without sampling some Pennsylvania Dutch baked goods. Bird-in-Hand offers traditional staples like potato rolls, whoopie pies, and wet bottom shoo-fly pie. Many of the recipes are the same ones used by Annie Miller when she opened the bakery with her husband, Erwin, in 1972. Today their children and grandchildren keep the business running.


The key to turning out great products is patience. The bakers at Seven Stars Bakery subject their breads and pastries to a lengthy fermentation process. During hours or possibly days of rest, the dough develops a depth of flavor that’s impossible to rush. This level of craftsmanship is evident in everything from the simple white bread to the rosemary and thyme focaccia.


James Island, South Carolina

Started by a French expat who couldn’t find a good baguette, this Lowcountry favorite began as a stand at the Charleston farmers' market and quickly upgraded to a standalone shop on nearby James Island. Customers come out for the signature baguette, made the old-fashioned way, as well as the brioche, sourdough, and other breads. The café serves up breakfast and lunch fare, including their Recovery Baguette—a sandwich made with eggs, ham, bacon, cheddar, lettuce, and tomato.


In 2007, New York City baker Kristine Moberg and husband Mitch Jackson, both South Dakota natives, returned home to start their own bakery. Ten years later, Queen City Bakery has become a local favorite where customers file in each day for scratch-made muffins, croissants, quiches, and bourbon pecan bars. The shop is best known for Moberg’s specialty: cakes, including a Lemon Polka Dot, Chocolate Espresso, and a shout-out to her old neighborhood, a Brooklyn Blackout.


Wild Love’s hand tarts—homemade Pop-Tarts in flavors like apple pecan and apricot raspberry—are worth the trip on their own. There’s much more, of course, including pear and almond galettes, fudgy brownies, and a variety of croissants. Customers have lots of love for Wild Love’s scratch-made "monster biscuits," too, which tend to sell out quickly. Get there early and score a monster biscuit topped with locally sourced eggs and sausage.


Texas is crazy for kolaches, the fruit and meat-filled pastries introduced by the state’s Czech immigrants beginning in the late 19th century. And there’s arguably no better place to get them than this otherwise unassuming gas station and bake shop situated off Interstate 35. In addition to kolaches made with sausage, pepperoni, pulled pork, and other fillings, Czech Stop carries killer cream cheese brownies and pies. And it’s stayed open continuously for more than 30 years—even during a massive nearby fertilizer plant fire in 2013.


Gourmandise excels as both a bake shop and fine dining destination. Breakfast brings out top-notch pastries like the bacon, cheese, and tomato croissant, while lunch offers salads and sandwiches made using some of Gourmandise’s 15 house-made breads. Dinner patrons, meanwhile, can savor beef bourguignon or lasagna bolognese and swirl a glass of red.


Started by two graduates of the New England Culinary Institute, Mirabelles is known for its scratch-made biscuits and popovers, as well as its solid breakfast fare. On cold Vermont mornings, a Rise & Shine sandwich made with eggs, bacon, microgreens, and spicy mayo promises a flavorful warm-up. Mirabelles is also an ace at cakes, from coconut-lime to its maple old-fashioned chocolate.


Krispy Kreme, take note: Blackbird runs the doughnut game in southwest Virginia, with more than 2000 of the homemade treats sold every morning. Started by a former middle school teacher, the shop also offers a variety of pastries, cupcakes, tarts, and homemade bars. Cakes include everything from German chocolate to key lime to a "hummingbird" variety made with bananas, pecans, and caramel sauce.


If you've ever wanted to taste a baguette or a macaron made by a world champion baker, this is your chance. Owner William Leamon led the winning U.S. team at the World Cup of Baking back in 2005, then brought his talents back to Seattle. Bakery Nouveau offers a variety of breads and baguettes, but what draws the shop’s notoriously long lines every morning are sweet treats like twice-baked almond croissants, pear Danishes, and kugelhopfs (a light cake baked in rum butter, then rolled in cinnamon and sugar).


South Charleston, West Virginia

Spring Hill turns out top-notch butter bread and French bread, along with pan rolls and Parker House rolls. Its specialty, though, is hot dogs—but not the kind you’re familiar with. These are stretched-out doughnuts that get filled with cream and dusted on top with powdered sugar. You can also get chocolate sauce on top, naturally. True to its name, the pastry shop also offers petit fours, napoleons, and cherry tarts, along with an assortment of pies, cakes, and cookies.


This Milwaukee establishment has gotten a new look and new owners since its namesake founded the shop in 1947. But it’s still turning out traditional favorites like Italian loaves, dinner rolls, brat rolls (this being Wisconsin, of course) and handmade breadsticks. There are plenty of sweet treats, as well, including amaretti, chocolate biscotti, spumoni, and other authentic Italian cookies.


The bread artists at Persephone use locally sourced wild yeasts to slowly ferment their dough before baking it in a stone hearth. The result is deeply flavorful baguettes, whole wheat, rye, and multigrain loaves. Persephone also carries pastries, tarts, and cookies, and recently began serving high tea every afternoon at 4 p.m.

By Michele Debczak, Kirstin Fawcett, Shaunacy Ferro, Kate Horowitz, Jake Rossen, and Jeff Wells.

Our Extra Virgin Olive Oil is an unrefined, high quality oil imported from Greece and made with Greek Koroneiki olives.

Dr. Paul Bragg, the original founder and health crusader, opens one of the first health food stores in the U.S.

Patricia and Paul Bragg evangelize the healthy lifestyle movement with an expanded product line.

We continue our relentless quest to make well-being more accessible to all.

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Famous in its day: Wolfie’s

Wilfred Cohen was an opener. He’d buy or start up a restaurant and once it became a success he would sell it for a nice profit. The former Catskills busboy came to Miami Beach around 1940 and bought Al’s Sandwich Shop on 23rd St. off Collins Ave., selling it after turning it into a popular spot “known coast to coast.”

Overstuffed sandwiches were his ticket. In a short ten years or so he opened and sold not only Al’s but four other restaurants, among them Wolfie’s at Collins and 21st St., which would become a landmark and continue until 2002. Wilfred “Wolfie” Cohen would keep just one of his restaurants, The Rascal House, located on motel row at 172nd St. Wolfie Cohen died in 1986 but his Rascal House survived until 2008.

In the end the original Wolfie’s at 21st Street became known as “the” Wolfie’s, but at one time there were at least two others of significance, a flashier Wolfie’s at Collins and Lincoln Rd. and another in North Miami Beach. Both closed around 1983. Whether Cohen was involved with all three is unclear but I am fairly sure that the Wolfie’s, original included, were backed by financial syndicates. There were also, at various times, Wolfie’s branches or franchises in St. Petersburg, Boca Raton, Fort Lauderdale, Gainesville, Cocoa Beach, and Jacksonville. Brooklyn NY’s Wolfie’s, though, was an entirely different operation.

The boom years for Wolfie’s and all of Miami Beach’s deli-style eateries came after World War II when Jewish veterans and retirees, mostly from New York and the Northeast, flowed into Miami Beach by the thousands as permanent residents, snowbirds, and tourists. Then, lines of people often wound around the block waiting to get into Wolfie’s. So closely was Wolfie’s identified with Miami Beach that in 1959 Northeast Airlines chose it to cater meals for Miami-to-NY passengers Lindy’s supplied delicacies to those flying south.

Wolfie’s was a 24-hour-a-day haven for the elderly living in kitchenless beachfront rooming houses (destined to be restored as art deco boutique hotels in the 1990s). It also attracted politicians looking for the liberal vote and visiting borscht-belt performers such as Milton Berle and Henny Youngman, as well as big and little gangsters and bookies with a yen for chicken livers, pastrami, and cheesecake. In the 1970s mobster Meyer Lansky, pursuing the simple life of a philosophical, Chevrolet-driving, book-borrowing library patron, was often spotted noshing in Wolfie’s.

By the mid-1980s, after the original Pumperniks closed (another Wolfie Cohen 1950s start-up), Wolfie’s was one of few, or perhaps the only, large-scale deli left on the South Beach. Pumperniks’ owner Charles Linksman attributed Wolfie’s survival to its proximity to theaters and boxing ring. That and tourism helped it get through the next decade, but a sense of decline was inescapable. The Beach’s population of Jewish retirees dropped dramatically, due to natural causes as well as a flight northward to Broward and Palm Beach counties to escape a perceived threat of crime and a cultural shift.

In its waning days Wolfie’s still managed to draw foreign and domestic tourists, such as moi, seeking vestiges of the old Miami Beach. I can’t remember what I ordered but I’m certain it wasn’t a Bowl of Sour Cream with Cottage Cheese ($4.75). I wasn’t quite in the “what’s a blintz?” category of so many patrons then, but close.


"famous sauce" recipe for over 40 years! One of our fans said it best:

"This is the place you come for the best wings of your life".

New York Food Favorites

You can eat anything in New York City. We ate this decadent dish of Eggs with Morels and Spring Peas at Daniel Rose&rsquos Le Coucou.

Food travelers can find New York food favorites throughout the city from the tip of the Bronx to the bottom of Staten Island. And the best part? Savvy diners don&rsquot have to spend a lot of money to eat well in New York.

In many ways, New York is a city of immigrants and millionaires. The immigrants, many who arrived over a century ago, brought all kinds of food traditions that continue to this day. As for the millionaires, let&rsquos just say that they like to eat well. Accordingly, food in New York ranges from global cheap eats to the echelon of fine dining.

Feeling overwhelmed? We recommend that you take a deep breath and start your culinary exploration with the following iconic New York food favorites:

1. Bagels

You haven&rsquot tried a bagel until you try one in New York City.

Bagels weren&rsquot invented in New York but they&rsquore better in the big apple than anywhere else in the world. Sorry, Montreal &ndash we like New York&rsquos jumbo, crunchy, dense bagels better than your smaller, sweeter version.

Eastern European Jews brought their bagel recipes to New York at the turn of the 20th century. Since then, bagels have become a worldwide phenomenon enjoyed by food lovers from Edinburgh to Shanghai.

In New York, bakers hand roll bagels using a special twisting and shaping method before boiling them in a mixture of water and malt syrup and then baking them to a dark, crusty brown. Many people incorrectly attribute the New York bagel&rsquos magnificent qualities to local water, but we attribute the New York bagel&rsquos excellence to bagel-making methods refined over a century or more.

&rarr Discover 29 more iconic American food favorites you need to eat at least once in your life.

A New York bagel is a wonderful vessel for cream cheese, lox and other fixings. Popular bagel flavors include sesame, salt, poppy, onion and garlic as well as everything bagels that have all of the above.

Most New Yorkers are loyal to their favorite neighborhood bagel shops. Visit a few so that you can find your personal favorite too.

Insider Tip: Order a Black & White Cookie as part of your bagel experience. The two-colored glazed cookie is available at most bagel shops.

2. Pizza

Eating a slice of pepperoni pizza is a must when you visit New York. We ate this tasty slice at Joe & Pat&rsquos Pizzeria on Staten Island.

With thousands of pizzerias in New York, pizza is the food that fuels America&rsquos biggest city. From dollar slices to loaded pies, pizza is a common denominator among the classes that rarely disappoints.

New Yorkers now claim the ubiquitous food favorite as their own and for good reason &ndash those thousands of pizza parlors make it difficult to find bad pizza in NYC. Although New York&rsquos version is distinctly different from the kind served in Italy, the American city can take some credit for pizza&rsquos global popularity.

Italian immigrants like Gennaro Lombardi imported the pizza tradition when they moved to NYC at the end of the 19th century. Lombardi opened the still operating Lombardi&rsquos, a coal-oven pizzeria, in 1897. New York visitors can eat pizza at joints like Lombardi&rsquos or sample several during a pizza tour.

&rarr Read our New York pizza guide with pizzerias in all five boroughs.

Plan to eat New York pizza with your hands, carefully folding each slice before gleefully stuffing it into your mouth. First, though, sprinkle enough oregano, grated cheese and red chili flakes to achieve your own version of pizza perfection.

As a variation, you can also enjoy authentic Neapolitan style pies at restaurants like Keste as well as renditions inspired by other locales like Detroit at Emmy Squared, St. Louis at Speedy Romeo and Louisiana at Two Boots. Better yet, eat them all.

3. Hot Dogs

Hot dogs may be the ultimate New York City cheap eats meal.

Though they&rsquore as American as baseball and apple pie, hot dogs are another classic New York food brought over by immigrants &ndash in this case, Germans and Austrians. One of those German immigrants, Charles Feltman, opened Nathan&rsquos Famous in Coney Island back in 1915. Although his original pushcart business now has locations around the world, the best location remains in Brooklyn.

You won&rsquot have to look hard for a New York hot dog. They&rsquore all over the city in street carts, at Gray&rsquos Payaya stands and at the aforementioned Nathan&rsquos. There&rsquos really no more authentic hot dog experience than enjoying it while watching baseball, America&rsquos pastime, at a Yankees or Mets game.

Add plenty of mustard to your dog as well as relish and (untraditionally) ketchup if you must. You can even add sauerkraut if that&rsquos how you roll.

Where to Eat Hot Dogs in New York City
Nathan&rsquos Famous, Papaya King and carts around the city

4. Pastrami Sandwiches

The best pastrami Sandwiches are big enough to share.

Popular for over a century, pastrami sandwiches hit the worldwide zeitgeist in 1989 thanks to a memorable scene in the movie When Harry Met Sally. Today, passionate food travelers make a pilgrimage to the Lower East Side to &ldquohave what she&rsquos having&rdquo a/k/a a hand-carved pastrami sandwich.

Eastern Europeans brought the Jewish deli concept from countries like Poland and Romania when they fled their homes in search of the American dream. Made with cured and smoked beef brisket, a pastrami sandwich is the classic deli item with its thin layers of pastrami piled high between two slices of seeded rye bread.

&rarr Discover the 20 best sandwiches in America.

Plan to share your Pastrami Sandwich unless you&rsquore starving. Good ones are both expensive and huge. Add brown mustard and dill pickles for optimal satisfaction.

While in New York, you can also enjoy Pastrami&rsquos cousin &ndash the Corned Beef Sandwich on rye. You can simply add Russian dressing or opt for a Reuben, the semi-Jewish, non-kosher classic sandwich loaded with Swiss cheese (the unkosher part), sauerkraut, and Russian dressing.

Insider Tip: Wash your Pastrami Sandwich down with a fizzy Egg Cream or Dr. Brown&rsquos Black Cherry, Cream or (if you&rsquore really hardcore) Celery soda for the full New York deli experience.

5. Burgers

No longer just a fast food quick meal, hamburgers are available at a range of New York restaurants. We ate this juicy beauty at The Grill in Manhattan.

Although the hamburger&rsquos roots may loosely trace back to Hamburg, New Yorkers have fully embraced the meaty sandwich and made it their own. Teenagers, businessmen and &lsquoladies who lunch&rsquo eat juicy burgers all over the city from fast-casual eateries to some of the finest New York restaurants.

In New York, no two hamburgers are identical, with each chef adding his own twist. In just a day, hamburger fans can have two totally different experiences by eating a juicy smashed patty burger at Shake Shack or a beefy, thick Black Label Burger at Keith McNally&rsquos Minetta Tavern.

Most of the city&rsquos best gastropubs source their meat from legendary New Jersey butcher Pat LaFrieda who creates a special blend ground beef and fat. Get a burger made to order, preferably medium-rare, and enjoy every juicy bite.

6. Brunch

We shared this loaded lox board with friends during our most recent brunch at Russ & Daughters Cafe. Not pictured is the bottomless bagel basket.

The origins of brunch are a mystery. The mid-day meal may have originated with English hunters, churchgoing Catholics or Jews just looking for a good &lsquonosh.&rsquo It hit our personal radar in the 1990s when Sarabeth&rsquos was all the rage on Manhattan&rsquos Upper West Side.

Today, brunchers don&rsquot have to look hard for a spot to eat the best meal of the day on a leisurely Saturday or Sunday. And the choices run the gamut with the likes of dim sum in Chinatown, soul food in Harlem, hipster grub in Greenpoint and &lsquocheffy&rsquo food in Gramercy Park.

Despite all the brunch choices, there&rsquos one particular brunch that&rsquos unique to NYC &ndash bagels and lox. Though you can buy all the ingredients to make a brunch feast in your hotel room, we recommend Russ & Daughters Cafe located in Manhattan&rsquos Lower East Side. Order a fish board to share and savor a quintessential New York food experience.

Insider Tip: Start your Russ & Daughters brunch with a Super Heebster Bagel Toast topped with whitefish & baked salmon salad, wasabi-infused fish roe and horseradish dill cream cheese.

Where to Eat Brunch in New York City
Russ & Daughters Cafe

7. Chinese Food

How much did we love these pork and chive Chinese dumplings at Flushing&rsquos Golden Mall? A lot.

Chinese food is yet another popular cuisine that&rsquos not indigenous to NYC. Chinese restaurants first popped up in the 1870s when Chinese immigrants started moving from the West Coast after the Gold Rush ended.

Some of the city&rsquos best Chinese restaurants are still located in the city&rsquos original Chinatown in lower Manhattan however, the more exciting Chinese food hub is now in Flushing. Intrepid food travelers will want to hop on the subway for a culinary trip to China via Queens.

A visit to NYC is the time to expand your Chinese food horizons. Start by slurping soup juicy dumplings at Joe&rsquos Shanghai and devouring hand-pulled noodles at Xi&rsquoan Famous Foods.

Consider a Chinatown tour if you want to taste a lot of different Chinese food specialties. Using chopsticks is recommended but not required.

8. Fine Dining

High-end New York restaurants take fine dining seriously. We ate this luxurious caviar-topped Quenelle de Brochet at Le Coucou in Manhattan

With more than fifty Michelin-starred restaurants, New York has enough upscale restaurants to satisfy both lords of industry and wandering gourmands. When it comes to eating well in New York, the options are practically endless so long as your credit limit can handle it.

Top establishments like Eleven Madison Park and Le Bernardin have set the culinary bar not just in NYC but in kitchens around the globe. However, don&rsquot discount more innovative establishments like Momofuku Ko and high-end sushi bars like Sushi Nakazawa.

Fine dining isn&rsquot for everybody, but if you&rsquore going to splurge on a meal, it might as well be in New York. Do your research, make an advance reservation and enjoy the experience.

9. Cronuts and Other Fun Pastries

Cronuts are available around the world but the original one was invented in NYC. We ate this cinnamon roll custard cronut at Dominique Ansel Bakery.

Pairing donuts with coffee has been a thing in New York for decades. In recent years, artisan bakers have pushed the envelope with exciting pastry creations, none more notable than the cronut.

Invented in NYC by French baker Dominique Ansel and sold in his self-named bakery, cronuts stormed the city when they debuted in 2013. Crowds still queue each morning for their chance to buy the croissant-donut hybrid.

&rarr Discover the 25+ best donuts in America.

Just to be clear, cronuts are not the only dessert game in town. The city is filled with bakeries selling cupcakes, cookie dough and crack pie. However, if you want a simple donut, you can easily find that too. You can even take a donut tour and try several.

Insider Tip: NYC has a number of specialty coffee shops serving third wave coffee. You&rsquore never far from good coffee in New York if that&rsquos your thing too.

10. Cheesecake

Cheesecakes are the perfect end to any meal or, in this case, quick guide.

As much fun as it is to eat creative pastries, there&rsquos something about digging into an old-school slice of New York cheesecake. Although the diner staple is available all over the city, nobody does it better than Junior&rsquos at the original Brooklyn location.

&rarr Discover 100 more of the best desserts around the world.

A good New York cheesecake is filled with ingredients like eggs, heavy cream, sugar and the most important ingredient &ndash cream cheese.

Although Kraft&rsquos Philadelphia Brand is famous around the world for cream cheese, cheesecake&rsquos key ingredient was actually invented in Chester, NY &ndash just 60 miles from New York City. (Apparently, in the late 1800s, Philadelphia was known for luxury. Something we, as former Philadelphians, find laughable today.)

Don&rsquot despair if you don&rsquot have time to take a quick trip to Brooklyn. You can eat cheesecake at Junior&rsquos in the heart of the action on Times Square.

Where to Eat Cheesecake in New York City
Junior&rsquos and Diners Around the City


One of my favorite barbecue moments of 2019 happened in Los Angeles on a cold and wet morning, shortly after tumbling off a flight from San Antonio. I𠆝 heard about long waits for Moo’s Craft Barbecue, but I didn’t expect to find people standing for an hour, possibly more, in the rain, in February. This was a scene like many I𠆝 just witnessed back in Austin and Lexington and the like—these were serious smokehounds, here for the long haul.

The exciting thing about my first brush with the considerable talents possessed by Andrew and Michelle Muñoz wasn’t just about the brisket, the ribs, the hot links, and the beef ribs being just as good as Texas. This was chills-down-your-spine, exacting art, fueled by a palpable passion for the work, something not so easily spotted in the barbecue heartlands as you might imagine. Moo’s is not like Texas, it is Texas. The fact that this is happening in Los Angeles is, to me anyway, a minor detail.

There are so many good things happening here. New wave pioneer Burt Bakman’s lurid pastrami beef rib at Slab in the Fairfax District was easily one of the most luxurious bites of barbecue I’ve ever tasted. I𠆝 make a pilgrimage anytime to Heritage Barbecue in San Juan Capistrano, in order to tap into Daniel Castillo’s seemingly boundless creativity. One of the happiest weeks of the springtime lockdown was the one where our little thrown-together household managed to procure a fridge full of Castillo’s textbook-perfect brisket. The talent pool out here is so incredibly deep𠅊nd diverse—right now. One aspiring pitmaster after another emerging is from their backyard, firing up an Instagram account, and taking their chances on a hungry and supportive public. I’ll say it loudly, for the people in the back: Southern California will be our next great barbecue region.

Up north, the biggest news of 2020 looks to be what I had very much hoped might be the biggest news of last year, when I was living just a few BART stations away. In a matter of days, the era of catching Matt Horn’s sell-out-situation pop-ups finally ends, with Horn BBQ making its brick and mortar debut𠅊t long last!—in West Oakland.

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Plane carrying diet guru Gwen Lara, 6 others crashes into Tennessee lake all on board presumed dead

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Nestlé Agrees to Sell U.S. Confectionery Business to Ferrero

Nestlé today announced that it agreed to sell its U.S. confectionery business to Ferrero for USD 2.8 billion in cash. Nestlé’s 2016 U.S. confectionery sales reached about USD 900 million. The transaction is expected to close around the end of the first quarter of 2018 following the completion of customary approvals and closing conditions.

Nestlé CEO Mark Schneider commented: “With Ferrero we have found an exceptional home for our U.S. confectionery business where it will thrive. At the same time, this move allows Nestlé to invest and innovate across a range of categories where we see strong future growth and hold leadership positions, such as pet care, bottled water, coffee, frozen meals and infant nutrition.”

Nestlé’s U.S. confectionery business represents about three percent of U.S. Nestlé Group sales. It includes popular local chocolate brands such as Butterfinger, Crunch, BabyRuth, 100Grand, Raisinets, Chunky, OhHenry! and SnoCaps, as well as local sugar brands such as SweeTarts, LaffyTaffy, Nerds, FunDip, PixyStix, Gobstopper, BottleCaps, Spree and Runts.

The transaction covers the U.S.-focused confectionery brands only and does not include Nestlé’s iconic Toll House baking products, a strategic growth brand which the company will continue to develop. Nestlé remains fully committed to growing its leading international confectionery activities around the world, particularly its global brand KitKat.

A Selection of Nestlé's Products in the U.S.

With sales of around USD 27 billion in 2016, the U.S. is Nestlé’s largest market. Nestlé products can be found in 97 percent of U.S. households under brands such as Purina, Nestlé Pure Life, Coffee-Mate, Gerber and Stouffer’s. The company employs 50,000 people in more than 120 locations across the US, including 77 factories and 10 R&D centers.

Media Assets

About Nestlé in the U.S.

Nestlé in the United States is committed to enhancing quality of life and contributing to a healthier future—for individuals and families, for our thriving and resilient communities, and for the planet. Our diverse portfolio of foods and beverages provides nutritious options for every member of the family, and supports both the first 1000 days of life and healthy aging for people and pets.

Nestlé in the U.S. consists of eight main businesses: Nestlé USA, Nestlé Waters North America, Nestlé Nutrition, Nestlé Professional, Nespresso, Nestlé Health Science, Nestlé Skin Health and Nestlé Purina PetCare Company. Together, these companies operate in more than 120 locations in 47 states and employ 50,000 people. In the U.S., Nestle product sales topped $27 billion in 2016, making it the largest Nestle market in the world.

Nestlé has been recognized as a member of the MIT Technology Review’s “Smartest Companies,” the top food company on Fortune’s “Change the World” List, and the top food company on the Dow Jones Sustainability Index.

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