Russ & Daughters - excellent
I've been meaning to try Russ & Daughters for a long time, but for some reason I never got around to it. I was watching the Bourdain episode about old New York and he went to Russ & Daughters. It looked great and I live literally a block or two away, so it reminded me I needed to try it. I decided to go here and pick up some food for breakfast for my gf and I.
It's a pretty well known place, but I'll go into a little description since the place is so cool. It's set up kind of like a butcher / deli on the left is glass display cases with all of their different fishes (mainly smoked fish, cream cheeses and some other random stuff like caviar) and on the right is another glass display cases showing off their chocolates and dried fruits. It's all white tile and white wood and the workers where butcher-esk outfits. It's totally packed and you have to take a # and wait for your # to be called. Very happy this place is so close to me.
Once your # is called they ask you what you want. I wanted bagels and cream cheese with lox and the Bourdain episode gave me the idea to try the herring in cream sauce (never had it before). They had about 6-7 different types of smoked salmon. I tried the Scottish Salmon and the Wild Western Lox. Both were excellent, not fishy at all, very smooth and smoky, but the western was a little more mild with a great flavor that I was more fond of.
- Onion bagel with scallion cream cheese and wild western lox: very good, the salmon is among the better smoked salmon that i've had anywhere. Very soft, melt in your mouth type texture with a very fresh smoky salmon flavor. The creme cheese was good and they didn't kill the bagel with cream cheese (i hate when they put about 10 lbs of it on a bagel). The bagel was good, but wasn't anything out of the ordinary (just a solid bagel). This was excellent albeit a bit expensive. I would definitely get this again.
- Herring in cream sauce and onions: I wasn't really sure what to expect with this, I was concerned it might be overly fishy, but my concerns were certainly overblown. The cream sauce is quite sweet, I was expecting it to be sorta sweet, but this was much sweeter than I was expecting. The creme sauce I believe is made with creme fraiche, its very good and sort of refreshing. The herring filets themselves were very good (they're totally de-boned), they do have a certain fishy flavor, but it is not overpowering and was fishy in a good way. The combo of the three (fish, cream sauce and onions) was really good. I was very surprised at how much I liked this dish.
Overall, this place is great and it definitely lived up to the high expectations that I had (i'm always concerned about old places with lofty reputations b/c 8 out of 10 times im disappointed). I highly recommend this place.
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woodleyparkhound
Sep 9, 2010 11:32 AM
I have been wanting to go to R&D for years and never made it until my recent trip to NY over Labor Day weekend. I went with a friend. He ordered a "Classic" with plain cream cheese on an onion bagel with capers and onions. I ordered a Super Heebster and two pieces of rugelach.
The good news: the rugelach was divine. Really fresh, moist and gooey. Loved it - some of the best I've ever had and I was sorry I'd only gotten two pieces.
The bad news: I was so disappointed in the sandwiches (we shared 50/50) that I had completely expected to love. The Super Heebster was the better of the two, but the filling was surprisingly skimpy. My friend's "Classic" was on a sesame bagel, with flavored cream cheese, and a single paper-thin piece of salmon (we really thought there would be more salmon in it for the price) and no capers or onions (not sure they add capers and onions on request, but if not, he could have said so). The worst part was the bagels; they really seemed stale.
The experience left me wondering if we somehow offended the man who made our sandwiches; there was no unpleasantness during the ordering process though, so I can't imagine how we might have given offense. The sandwich making and wrapping took place where we couldn't see what was going on, so we couldn't have noticed that he chose the wrong bagel type, etc. We were across town when we realized the error in our order.
I had planned to return the next day to get a "Classic" to take with me on the bus ride home (and maybe halvah and/or cinnamon babka as they both looked delicious) but I was too disheartened by my experience to chance it again. This place gets glowing reviews at every turn. While I know I can't be, I feel like I'm the only person who has had a bad experience there.
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CantStopEating
Feb 26, 2010 09:42 PM
I'm picking up 5 pounds of lox from R&D tomorrow! I'll let everyone know how it goes.
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I read a review of NYC chicken soups, and it said that Russ & Daughters makes a really good one, which astonished me. Had no idea. Has anyone had it?
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shaogo
Aug 29, 2009 12:18 PM
I will forgive Russ & Daughters for the wasabi caviar. Wasabi is such an "in" thing nowadays, there is a company that even makes a "Wasabi Smash" liqueur (eek! it's sweet and tastes like gasoline!).
The one thing that I think Barney Greengrass does better is gefilte fish, however.
Every time we go to Russ & Daughters, we make sure to pick up some of their delicious lemonade, available in the cooler opposite the fish counter in the rear of the store...
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We are headed to NYC from SF this Fall. We are planning on the LES Food "tour". Can one sit and eat at R&D?
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re: roxie
No. Here's what it looks like inside:
http://shop.russanddaughters.com/store/
There are benches outside, though:
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guttergourmet
Aug 25, 2009 06:36 PM
Glad you finally tried Jewish "sashimi" Lau. We invented it you know. Try the sturgeon if it is pale white and streaked with yellow fat. Substitute a chocolate egg cream for sake.
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re: guttergourmet
I was very disappointed with R&D. I live in Florida and cannot get good sturgeon -- It all comes from Acme smoked fish here. I ordered a pound from R&D expecting to find the sturgeon of my youth, pale white with yellow streaks of fat. Nope. Just pale white with no streaks of fat and diminished taste. Very disappointed.
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I have been going to R&D for 30 years. Everything is awsome. The stuffed trout should be tried but you will need a number of people to be eating it as it is very rich. The Gaspe is great and all the herrings should be tried. However, on my last two shopping trips I have noticed that my favorite herring, the matjes, has been given a different treatment. It is far too spicy, not hot spicy, but too much cinnamon or nutmeg or something like that. My wife and I both could not eat it and we had to 86 it. Has anyone else noticed this lately?
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I highly recommend the Super Heeb Sandwich at Russ @ Daughters.
First got my attention as a Time Out New York critics' pick....
horseradish cream cheese; wasabi flavored flying-fish roe; and whitefish salad, on a bagel.
Nothing like this anywhere else. This is an amazing combo !›6 Replies-
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re: pbjluver
It was named by Russ & Daughter. It's on the menu.
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re: Pigeage
It's ambiguous from your statement whether you are implying that R&D has lowered its standards. Clearly, it hasn't. The quality is as high as ever, and it is still noticeably less expensive than Barney Greengrass, an establishment that I also love. In terms of the smoked fish and salad, I can't think of anything at BG that is superior to R&D.
They are both New York treasures. I live within walking distance of BG, but unless I'm feeling lazy, if I'm serving a fish-oriented spread, I go to R&D. (Chopped liver is another story!).
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re: Dave Feldman
Pigeage
Mar 14, 2009 07:40 AM
Hi Dave - I am not commenting about R&D lowering standards - their food is excellent and I would be a fool to say otherwise. I am just giving pushback and suggesting that their "Super Heeb" sandwich with the wasabi and the salmon eggs is off putting on several levels and that this is a venue I would expect better from. Lower their standards? No - but I am unapologetic about my opinion that New York's remaining STANDARD BEARERS should not draw on their flags with crayons or apply tassles with glue. What's next? A whitefish wrap (in a sundried tomato flour tortilla)?
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re: Pigeage
I have to say in decades of going to R&D, I've never seen anyone order these sandwiches other than what they now call The Classic. My guess is that the names and the new sandwiches are from the third generation, and to me it'snot a problem if R&D doesn't replace their other offerings with them. And I don't feel there's a danger of that. Thanks for clarifying.
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Scagnetti
Mar 2, 2009 01:39 PM
I was a little intimidated going into this place because I wasn't real familiar with ordering this type of food. They were very helpful and didn't rush me at all.
I like to buy some small chubs there, then go to Katz's, buy a pastrami sandwich, and sit at a table and eat it all!
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yeah, Russ&D is amazing and addictive...
i agree with the recs above to try the gaspe and the whitefish&salmon salad...i usually get those two items, and sometimes the Scottish...
they also have some pretty great halvah, and the nuts and dried fruits are yummy too...
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re: Simon
The Gaspe ( not sure that is sp. right) i agree with Simon, thats the one i like best in the smoked salmon. The herrings are interesting , and if you never had the pickled or marinated herring its something to be tried. There's matjes, and herring in wine sauce, and cream sauce with onions, and herring salad,,, the matjes is for those that like the stronger taste. their baked salmon is a favorite of many ( not me) ,,and my mother liked their smoked whitefish(whole fish).
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The best among all the salmon, IMO, is the balik salmon. I tend to go with 3, one smoked (usually gaspe nova), a lox (belly lox), and balik salmon (the best). Also, if you havent tried the smoked sturgeon at R&D, you have tried nothing yet!
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re: kobetobiko
Polecat
Mar 2, 2009 08:13 AM
Kobe,
Wow. The vacuum-sealing thing is great news. My wife - who is from Japan - actually asked them to do this some years back, was told no. Since my mother-in-law, who lives in Koiwa, Tokyo, is crazy about Katz's, we'd certainly love to bring some to her next time we visit. Do they slice it for you, or give it to you whole?
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re: Polecat
Hi Polecat,
I am surprised that they said no! I usually go to the back of the counter (not the sandwich ordering line), and tell them that I want to get the pastrami by pound. For smaller amount (like 2 pounds) I will ask them to vacuum-seal into 1/2 packages, and for larger order I do one-lb individual packages. They always slice it for me, and give me a sample to taste first (I always ask for extra fatty! :D). They have always been very nice and we always chat for a bit while he is working on the pastrami and packaging. Perhaps asking your wife to buy it will be easier, cuz females like myself and my friend always get very nice service from them ;P
These vacuum sealed packages work so well even after freezing and reheating. We usually just steam the bag (unopened) until it is really hot. When you open the bag, all the meat is tender and juicy, with the juices oozing out from the bag! It is even better than eating at Katz's, because now you can pair it with good rye bread!
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re: kobetobiko
erica
Mar 3, 2009 03:50 AM
Thank you so much, Kobe, for this amazing idea. All these years I have been going to Katz' and I never realized that I could get meat vacuum packed! Out of town friends will be very happy!
Are you saying that you then freeze the sliced meat in the vacuum pack and that it does not suffer?
How do you steam after thawing--over a rack in a large pot?
And where in NYC can I find great rye bread like I had as a child? I've tried Orwashers and it does not compare.
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re: erica
Hi erica,
Yes, I put the vacuum packs of sliced pastrami in the freezer and just thaw them in the fridge overnight before steaming. Then I put the unopened packs on a big plate and just heat it up by steaming. You can also just put the unopened packs into boiling water to reheat, as suggested by the people at Katz's. They told me that if you order online for out-of-state shipping, that's what they do - your order comes in vacuum sealed packages with instructions on how to reheat them.
I have only tried to keep them in the freeze for less than a month, and yes, the quality didn't suffer at all. No idea if they are kept for a long time, but then how can you possibly keep the delicious pastrami in the freezer for more than a month??? ;D
The key though, is that you must order the pastrami fatty. Taste first before they slice your entire order and seal. I think it is because the pastrami was fatty and moist enough that freezing and reheating didn't make the meat dry out. If it is a lean cut, I am sure the result will be severely impacted.
Also, be very very nice to the people! Since the slicing and packing process takes awhile, the nicer you are, the better they will pack your stuff, with care ;D I always tell them how much my relatives enjoyed their pastrami in the past, and they are proud to hear that and will make sure that your order comes in good quality.
Last but not least, try to avoid peak hours. You don't want to get a person to work solely on your order when there are long lines waiting at the counter for dine-in services.
Hope this help!
p.s. Not sure about the rye bread. I can eat it straight up, and for a more fusion version, my relatives and I paired the pastrami with the bun like momofuku's pork buns ;P Ok, no shoe-throwing please.-
re: kobetobiko
I just found some pictures of the vacuum sealed pastrami and how they looked like after steaming:
Pic 1: Moist Cut Pastrami in Vacuum Pack
Pic 2: pastrami after steaming and removed from vacuum pack - you can see the meat was still glittering with juice
Pic 3: Vacuum-sealed cured tongue. I also got tongue and corned beef from Katz's in the past, but pastrami was by far the favorite of my family (We have very good tongue in Japan, so they weren't as impressed)The pictures showed was in 1/2 lb packs.
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re: kobetobiko
erica
Mar 3, 2009 12:18 PM
OMG--This is truly earth-shattering news! Many many thanks for all of the tips!! I will have to try the tongue. I remember seeing the whole beef tongue on the counter when I was a child and my mom made it and somehow that thought turned me off..
I LOVE the idea of eating the meats with those buns, too...!!!
This is similar to the tongue my mother made; it is quite tasty, as I remember.
http://www.astray.com/recipes/?show=S... and sour tongue
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re: ConOrama
The kid 'wouldnt' vacuum-seal it for me. He gave me a vague, 'machines broken', 'its complicated to use' hand-waving thing that dissolved into mumbling. I didnt argue since I was only going to be storing it for one night so it wasnt like I was going to be put out.
And OT, I stop by Russ and Daughters for the first time ever before Katz. I picked up half and quarter pounds of the Gapse, the herring and cream sauce, the whitefish/salmon salad, the chopped liver and beet/apple and herring salad and a package of rye crackers.
The Gapse, the herring and the whitefish were unbelievable. Unreal. I have not had that enjoyable of a 'new' eating experience in New York in quite some time. The whitefish salad was delicious, creamy and salty and rich. I didnt think I would love the herring but I did. Not anything like the herring in cream sauce Ive ever had before.
Spent the rest of the night going back to the kitchen to steal spoonfuls of this and that while standing in front of the fridge. And that was with a pound and a half of Katz pastrami sitting on my counter.
I cannot wait to go back for a bagel sandwich.
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I recommend that you try the gaspe salmon on your next visit. The only thing I've ever had from R&D that I didn't like was the wasabi caviar, which I think is just weird and kind of icky. I like both wasabi and caviar, but together...no.
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re: small h
Miss Needle
Aug 24, 2009 05:36 AM
I was there over the weekend, and the guy had me try the whitefish salad with the wasabi caviar together. OMG! It really works! I just had some for breakfast this morning.
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re: small h
Miss Needle
Aug 24, 2009 11:29 AM
I hope you do get to try it. If you think about it some more, the combo isn't too outlandish. I doubt the caviar is really flavored by wasabi -- it's probably horseradish with some green coloring. Real wasabi is very expensive and would be wasted on combining it with caviar. I've seen smoked fish combined with horseradish many times.
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re: Lau
Miss Needle
Aug 24, 2009 11:36 AM
It was fine -- probably similar to what you'd pick up at H-Mart or Mitsuwa. I only purchased a spoonful, which was enough to sprinkle a bit on the whitefish. When I ran out of whitefish salad (because DH almost ate the entire thing yesterday), I added some of the roe to cream cheese. That was pretty good too!
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re: small h
Miss Needle
Aug 24, 2009 11:42 AM
Perhaps they did fix it. But I'm not a wasabi caviar expert. I didn't eat any of it in isolation as I purchased a very small amount to eat with my whitefish.
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Cream sauce is made with SOUR CREAM
funny thing how fish tastes a bit fishy.
Russ & Daughters is the BEST
next time try their whitefishand salmon salad...too die for.›5 Replies-
re: pbjluver
ah i was debating whether it was sour cream or creme fraiche, thanks for the correction
well about "fish tasting fishy", there are many types of fish which, assuming they are fresh, do not taste fishy (go to any good sushi restaurant and you'll realize that)....i was just concerned b/c many preserved type fishes can be very fishy although that doesn't necessarily bother me (i very much like certain types of fishy fishes such as mackerel)
agree with you, i was very pleasantly surprised at the quality and there were many other things i wanted to try and ill be trying them soon
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re: Lau
You're right on to comment about the fishy-nes of the herring. Depending on how it's prepared, and all the rest, it can taste drastically different. My first exposure to the stuff was with a sweet amazing smooth version (and I think it may have came out of a jar, actually), but almost every subsequent attempt at eating it since, has ended without being able to finish the first bite. Herring can taste almost gingery and fuzzy with some anchovy-ness to it if it's not prepared right.
Based on your report, I know I can eat their herring! I was always too scared to try it honestly.
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