JULY 16, 2103 — The Lower East Side was once better known for pushcarts and knishes. These days it reigns supreme for trendy restaurants and bars. Why shouldn't the much maligned Lower East Side classic, herring, join the ranks of the newly hip?
Waiting for a table at a pricey sushi joint is so last century. These days the cool kids are noshing on . . . wait for it . . . herring.
Yes, herring.
The ubiquitous bottom-feeder was once the exclusive delicacy of Eastern European grandparents and Scandinavian friends. These days, it has achieved cult status.
The Lower East Side was once better known for pushcarts and knishes. These days it reigns supreme for trendy restaurants and bars. Why shouldn't the much maligned Lower East Side classic, herring, join the ranks of the newly hip?
Last month, select eateries, including Michelin-star rated Aquavit and Lower East Side staple Russ & Daughters, celebrated "Hollandse Nieuwe Haring," a summer event heralding the arrival of fresh herring from the Netherlands.
Aaron Yidel Schwartz, my uncle and owner of Schwartz's Appetizing stores, regularly travels to Holland, Iceland and Norway to find herring vendors. While classic herring is pretty much a year-round favorite, he says summer brings requests from the Hamptons for wasabi-coated, honey-mustard-dipped or honey-dipped herring. It would seem that there's a hierarchy of culinary favorites, even when it comes to the humble herring.
Rachel Weingarten, a native Brooklyn-based writer, tweets as @rachelcw.
Read the full opinion piece at AM New York