The cold cuts may be house-cured and the servers unsurly, but these New Jewish Delis (NJDs) are true to their heritage in spirit, if not salami quality.
But what's the difference between a kugel and a kreplach, you ask? Don't worry. Even a greenhorn can order like an old pro at the deli counter; just learn to throw around a few key menu terms with confidence. --Rachel Sanders
Knish
A starch-on-starch potato-filled pastry bomb.
Rugelach
A little roll of cream cheese dough harboring jam, chocolate, and/or nuts.
Half Sour
Kosher dill pickles, cured either more (full) or less (half) in saltwater brine.
Kugel
The egg noodle pudding every good bubbe has a recipe for.
Kreplach
Dumplings (often stuffed with brisket), fried in schmaltz if you're lucky.
Bialy
The black sheep of the bagel family (minus hole, plus onion).
(Credit: Maria Castillo)