Just Rugelach (Part 2)

I have eaten at several restaurants in the past few days, but what really stands out in my mind is my second trip to Just Rugelach. I braved 98-degree heat to arrive at that tent of paradise, my goal being to sample some new treats.

Today I focused on the savory end of the starch spectrum. A vegetable tart was a small marvel of roasted tomatoes, caramelized onions, black olives and rosemary sprigs, all embedded in a luscious pate brisée. There were about seven kinds of knishes, including spinach feta; I chose the kasha and roasted onion. This was not one of those frozen hockey pucks that you ordinarily find at most New York delis. The onions melted in my mouth, the kasha filling was moist and tasty, the fresh outer dough was buttery. You will want to bring a jar of Gulden’s mustard with you, and be careful…the filling is so generous that it starts to tumble out when you take a bite.

Flaky buttermilk biscuits were three for a dollar, and a huge block of moist blueberry cornbread cost me only $2.

Just Rugelach: (212) 244-1256.