Uri Scheft

  • Blogs

    March 14, 2014

    Where to Buy Hamantaschen for Purim

    While much of the city is gearing up to celebrate St. Patrick's Day this weekend, tomorrow also marks the beginning of Purim, a Jewish holiday of charity and feasting. And you must, of course, eat hamantaschen, the three-corner pastries most traditionally stuffed with poppyseeds, to celebrate Queen ... More >>

  • Blogs

    January 30, 2014

    Where To Celebrate National Croissant Day

    The croissant made 2013 headlines when Dominique Ansel wed it to a doughnut; his creation garnered 6 a.m. lines, and the Cronut® craze is unlikely to dissipate as long as New York sees tourists. But if it's the crescent-shaped classic you're after, the city boasts a melange of tried and true dough ... More >>

  • Blogs

    February 22, 2013

    Where to Get Hamantaschen in New York City

    Hamantaschen pop up for only a few weeks a year, when the Jewish holiday Purim is just around the corner, usually in February or March. Traditionally, the triangle-shaped cookies are filled with fruit spreads or chocolate, and if you get them from a novice, chances are the dough will be hard enough ... More >>

  • Blogs

    February 19, 2013

    The City's Best New Rugelach Is at Breads Bakery Near Union Square

    Go right this second to Breads Bakery and chances are a tray of warm chocolate rugelach ($2.50 each) has just been set out -- Israeli baker Uri Scheft pops a new batch in the oven every hour. They're tender pastries, soft as layer cake, tasting of browned butter and dark chocolate. Nothing like the ... More >>

  • Blogs

    February 1, 2013

    January's Openings and Closings

    In New York City, only the strong restaurants survive. Or the ones with amazing food, cult followings, lots of great press, and a whole slew of other factors. For those keeping tabs, here's a list of restaurants that opened and closed in January.

  • Blogs

    January 28, 2013

    Bien Cuit Pops Up in Williamsburg, Uri Scheft Opens Breads Bakery in Union Square

    Bakeries-cum-cafes have become a New York staple in recent years. Forget about Belgian chain Le Pain Quotidien. Spots like Runner & Stone, and Bien Cuit have been leading the pack with zucchini sandwiches and plates of duck pastrami. The trend continues as Bien Cuit readies to open a pop up in Willi ... More >>