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Russ & Daughters Cafe

127 Orchard St., New York, NY 10002 40.719715 -73.989807
nr. Delancey St.  See Map | Subway Directions Hopstop Popup
212-475-4881 Send to Phone

  • Cuisine: Cafes, Kosher, Seafood, Soup & Sandwich
  • Price Range: $$

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Photo by Melissa Hom

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Official Website

russanddaughterscafe.com

Hours

Mon-Fri, 10am-10pm; Sat-Sun, 8am-10pm

Nearby Subway Stops

F, J, M, Z at Delancey St.-Essex St.; J, Z at Bowery

Prices

$15-$22

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Breakfast
  • Brunch - Daily
  • Classic NY
  • Dine at the Bar
  • Good for Groups
  • Hot Spot
  • Kid-Friendly
  • Lunch
  • Open Kitchens / Watch the Chef
  • Private Dining/Party Space
  • Take-Out
  • Family Style
  • Reservations Not Required

Alcohol

  • Full Bar

Reservations

Not Accepted

Profile

The opening of the hotly anticipated Russ & Daughters Cafe opens is not only big news in bagel-and-lox circles, but a huge event in the course of New York gastronomic history. It isn’t every Lower East Side herring pushcart, after all, that grows up to become a local landmark and industry leader a century later, the standard by which all other Jewish-appetizing shops are measured.

The café is part coffee shop and part cultural shrine, a high-low confluence of vinyl booths and Carrara-marble tabletops, borscht and caviar, seltzer and Champagne. Fourth-generation operators Niki Russ Federman and Josh Russ Tupper wanted key design elements to echo the East Houston Street headquarters, and they do, down to the light-box wall shelving and signage, and the open kitchen’s spotlit salmon-slicing station, which might be considered the heart of the operation.

The menu, too, is an elaboration, not a reinvention. The shop’s bagel sandwiches are reconceived as plated snacks, and smoked fish is served not only in the expected platters, but in an assortment of egg dishes and inventive salads. The drink list, created by Yana Volfson, late of Peels, is a perfect marriage of soda fountain and modern mixology, ranging from a buxar egg cream made with carob to a caraway-infused-vodka Bloody Mary with rye croutons. And when Federman tasted Massachusetts baker Gordie Weissman’s dense shissel rye (a round loaf, from the Yiddish word for “bowl”), she set him up in a commissary bakery in Queens. “His breads needed to be in New York,” she says. They’re in excellent company.

Recommended Dishes

Assorted herring plate, $20

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