Guss' Pickles was founded by a Polish immigrant, Isidor Guss. Guss arrived in New York in 1910, and like hundreds of thousands of other Jewish immigrants, settled in the Lower East Side. Clustered in the "pickle district" of Essex and Ludlow streets, early 20th century pickle vendors gave birth to what would be known as "New York style" pickles. Guss at first worked for L. Hollander and Sons, before opening his own store. At the time, the neighborhood was teeming with 80 other pickle shops. However, immigration restrictions, a ban on pushcarts and the steady economic decline of the Lower East Side felled almost all of these shops. Guss' Pickles withstood the economic difficulty and now remains as the last store from the days of the Essex Street empire. In 1979, Harry Baker and his partner Burt Blitz took over Guss' Pickles. Through the 1980s and into the 2000s, Baker and his son Tim ran the store. Guss' Pickles was featured in the film Crossing Delancey(1988) Guss' Pickles ships gallon size nationwide at their official web-site GussPickles.com. In June 2017 Guss' Pickles opened a new store in Brooklyn. It is inside the Dekalb Market Hall.
Located in the Lower East Side, Manhattan, Yonah Schimmel's Knish Bakery has been in operation since 1910. Serving Knish, an Eastern European snack food, these handmade delicacies are a must for anyone's visit to New York. Schimmel's has served Knish to many notable guests throughout its history, such as Eleanor Roosevelt, Barbara Streisand and Woody Allen, clearly indicating its popularity as one of New York's top Jewish bakeries.
Each week thousands of visitors from around the world flock to Katz's to dine in this legendary deli, and to feast on the most delectable sandwiches, platters and meats. But it's really New Yorkers have made Katz's Delicatessen what it is, making Katz's an inherent part of the city's culture and history. They enthusiastically spread the word, brought their friends in, wrote books, shot films, and kept coming back for a pastrami on rye. Building a reputation on longevity alone is nothin' to brag about, which is why we've built ours on quality. Now that's somethin' special. We only select the best cuts of beef for our corned beef, pastrami, brisket, and other fine foods. Our corned beef and pastrami is cured using a slower method, which best flavors the meat, without injecting chemicals, water, or other additives to speed the process. Our finished product can take up to a full 30 days to cure, while commercially prepared corned beef is often pressure-injected (or "pumped") to cure in 36 hours. Yep, you read that right. 30 days vs. 36 hours. Now, which sounds like the better meat to you?