Zabar's Belly Lox is still made the traditional way, using a generations - old brine curing recipe. You'll taste the difference upon the first bite: savory, robust, and briny - not flat and overly salty like some other Belly Lox out there.

2023年3月14日 · Founded in 1934 by Louis Zabar, a Ukrainian Jewish immigrant who fled Russian pogroms, Zabar’s has become an Upper West side institution, both for New York Jews and all New Yorkers. Its iconic orange lettered signage and crowded windows have been a mainstay for generations, despite the quick turnover of businesses in New York.

Shop Zabars.com for hand-sliced smoked fish from New York City's famous Upper West Side gourmet epicurian emporium. Zabar’s began over 70 years ago, as an appetizing counter in a local supermarket. Louis Zabar would travel to the smoke houses and hand-select every piece of smoked fish he sold.

Big pieces of Zabar's famous lox are cured in a cream sauce made of sour cream, onions, vinegar, sugar, and a little water. Deceptively simple, yet the medley of flavors combine to make a fabulous snacking experience.

2016年10月8日 · Founded in 1934, Zabar’s is a New York institution, beloved by local residents and tourists alike. And its lox men are its stars. They attract a cultlike following, and for longtime regulars...

2021年4月23日 · Legendary Jewish lox slicer Len Berk, 91, is back and brandishing his 18-inch knife behind the counter at Zabar's after a yearlong absence due to the pandemic.

2020年4月8日 · Zabar’s needed a part time lox slicer and it turned out to be me. So since 1994, every Thursday and Friday I’ve been working behind the fish counter, slicing lox and smoked salmon, filleting...

2025年1月13日 · On the Upper West Side of Manhattan, behind the fish counter of one of the most iconic grocery stores in the country, Zabar’s, New Yorkers unknowingly interact with a living piece of the city’s...

2024年6月28日 · Len Berk is Zabar's lox whisperer. So what are his lox-slicing knives saying when they think he can't hear them.

Len Berk spent 26 years working two days a week at Zabar's until the pandemic forced him to stay at home for his own safety. But now he is fully vaccinated a...