Here’s a lovely trio of dinner accoutrements at Sammy’s Roumanian restaurant in the Lower East Side: a bottle of seltzer, ketchup and a syrup container filled with schmaltz.
What is schmaltz, you say? It’s a bit of Eastern European jewish goodness: rendered chicken fat. You can pour it on toast, your steak or really anything else you like. Much much better than it sounds, which admittedly does seem kind of gross.
Cindy and I split a large tenderloin that was amazingly tender and well-seasoned. The latkes (potato pancakes) were the best we’ve ever had. Even the pickles and the peppers were delicious. Not cheap, but worth it for a unique bit of New York.