A century ago, New York City was home to scores, if not hundreds, of kosher dairy restaurants, serving blintzes, smoked fish, and other traditional Ashkenazi fare. Although there are still several Jewish establishments that, observing the laws of kashrut, serve dairy products but no meat, there may be only one in the old model: B&H Kosher Dairy, which has been open in Manhattan’s Lower East Side since 1938. Hallel Yadin writes:
The restaurant’s owners are committed to preserving this history. According to Fawzy Abdelwahed, B&H co-owner with wife Ola, “I bought B&H twenty years ago to preserve and honor not only the restaurant’s menu as one of the last kosher lunch counters in New York City but also its history and, most importantly, our customers, many of whom have been regulars for generations.”
To non-Jews, these eateries had something of the exotic:
A positive review of Hammer’s Dairy Restaurant in a 1959 issue of local newspaper The Villager noted, “All of these foods make for a refreshing change of pace for the ordinary Yankee ‘meat and potatoes’ diet. They must be sampled to be appreciated as they are singular in preparation and taste.”
More about: American Jewish History, Jewish food, Lower East Side