Noah’s already got the cargo bike, but it hasn’t yet been knish-customized.
Last year at about this time we told you about a fledgling business, Knishery NYC, Noah Wildman’s project to reinvent the lowly, century-old street food staple. His knishes have been available for purchase at Malt & Mold, the East Broadway specialty food shop. Now Noah’s taking the concept to the next level — planning to move into a shared incubator kitchen and launching the knish-mobile!
Yes, you guessed it. There’s a Kickstarter campaign to pay for a custom-outfitted cargo bicycle, complete with “racks, food-safe storage, and a trailer made to carry the food and gear needed to set up at food fair.” The idea behind the bike is to literally take the knish back to the streets where it originated so many years ago. Noah hopes to raise $2000.
Want to read more about the project? Check out Noah’s Kickstarter page.
Family Recipe on Eldridge Street is getting some blog love this week.
Some mid-week restaurant news around the neighborhood:
- Examining the vegan and vegetarian options at Eldridge Street newcomer Family Recipe. (Fork In The Road)
- Speaking of Family Recipe, it’s one of two LES venues highlighted as affordable, enjoyable alternatives to expensive hotspots. Sauce, Frank Prizinzano’s new Italian joint at Rivington and Allen, is the other. (Eater)
- Gaia Italian Cafe on East Houston Street celebrates its first anniversary tonight; stop by to congratulate them and sample some goodies between 5 and 8 p.m. (TLD inbox)
- The Meatball Shop’s Michael Chernow has a second career: modeling. (GrubStreet)
- Donate to support Holocaust survivors; get homemade knishes. (KnisheryNYC)
Knishes from Knishery NYC.
America’s annual celebration of gastronomic indulgences is quickly approaching. If your holiday traditions don’t tend toward the homemade, our neighborhood has lots of treats to offer. Here are a few that have crossed our inbox (see individual website links for details). We’d love to hear some others; send them to us at firstname.lastname@example.org and we’ll be happy to share them.
- Knishery NYC is baking special pumpkin knishes available for pre-order until Nov. 18. They are savory and spicy, but not sweet, and available for pickup or delivery.
- Clinton Street Baking Co. is selling some holiday meal trimmings to go. Pre-order a pie (pumpkin, maple bourbon pecan and organic apple crumb), biscuits and cornbread by Nov. 22 for pickup at the restaurant.
Also, Thanksgiving is a great time to pitch in to help those less fortunate. The Bowery Mission will get a boost from Ellabess, in the Nolitan Hotel, which is collecting food and supplies for the mission’s Thanksgiving celebration from now through Nov. 20. They are seeking canned and frozen veggies, turkeys and pies, as well as personal items such as toiletries and outerwear (new items only). Drop off is from 7 a.m. to 11:30 p.m.; donors receive a voucher for a complimentary snack at the restaurant.
After much anticipation, Veselka Bowery opens tomorrow night.
Some food headlines from around the neighborhood:
- Veselka Bowery plans to actually, finally open tomorrow. (Facebook)
- Speaking of the Bowery, Forcella, the new Neapolitan pizzeria out of Williamsburg, is gaining traction among pie-lovers. (Zagat)
- Masala Wala finally opened on Essex Street this week. (GrubStreet)
- Knishery NYC, the home-baking enterprise of LES resident Noah Wildman we wrote about last month, gets another close-up. (The Forward)
- Prosperity Dumpling faces off against Vanessa’s for sesame-pancake bragging rights. (Serious Eats)
- A Chinatown meat market on East Broadway denies selling dog meat in the wake of puppy mill investigation in Minnesota. (Gothamist)
A selection of knishes from Knishery NYC; the one on the right is chocolate hazelnut cheese.
Knishes arrived on the streets of the Lower East Side from Poland more than a century ago, and flourished as a popular, cheap street food made with ingredients easily available to peasants. This fall, Noah Wildman wants to bring them them back to the streets, this time in 21st-century Manhattan, with a new audience.
“It’s time for the knish to get a modern update,” says Wildman, a Lower East Side resident who will debut several varieties of his version of dough-and-filling at the Hester Street Fair at the end of this month.
Wildman, 40, a stay-home dad with a 2-year-old and another child arriving in early November, has a habit of turning hobbies into careers. A love of music led to a job running an independent music label early in his adult life; these days, bicycling and cooking are his favorite pasttimes.
“I’m too old and too fat to be professional bicyclist, so I was like, whoa, I guess I have to cook now,” jests Wildman, who grew up in Staten Island and moved to the Hillman Housing Co-op in 1999. After graduating from the Institute for Culinary Education, he landed a job running Ignazio’s Pizza in DUMBO for a few years, but when his children came along, he wanted a career that would let him be more flexible. The NYC pizza scene seemed overcrowded to him, and he looked for something new and interesting to fulfill his passion.
Attending a lecture by knish-lover and historian Laura Silver planted the seed for his new business, Knishery NYC.