Half Sour

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Executive chef Greg Hageli interprets the deli influence with such dishes as shared plates of latkes ($8) with applesauce, but creme fraiche instead of sour cream plus charred scallions and house-made hot honey; whitefish croquettes ($9) made with house-smoked fish on dill aioli and pickled celery; and chopped liver ($8) laced with onion jam, grapes and a Port wine reduction. House favorites, so far, include the matzo ball soup ($6) with a unique, rustic matzo ball, and the house-smoked pastrami sandwich ($15) on rye with mustard, caramelized onion and a side of slaw. Daily house-baked bagels, for now, include plain, sesame and everything ($3 each) with optional cream cheese schmears, currently plain, smoked, scallion and chive, black garlic, roasted jalapeno, or brown butter pecan ($1.50 each). A luxurious fish tower ($85) includes bagels, schmears, half sours, plus the house-smoked lox and sturgeon, and marinated mussels, pickled mackerel, black cod salad, nori chips and smoked trout onion dip. The Blooms’ 4-year-old inspired the Kiddos section of the menu, where sandwiches come with fries, fruit and a pickle; it features avocado toast ($8) on challah, a half corned beef ($8) on rye or challah, plus more items. Hageli’s pastry expertise is evident in the desserts: a frozen cheesecake ($9) with graham cracker crumble and cherries, and a chocolate sesame tart ($10) with dark chocolate and tahini, the latter his take on halvah. Locals are relieved they’ve kept the original wooden bars in both the main dining room and event space next door, said Norris. Classic cocktails are available — an Old-Fashioned and a Manhattan, especially, but so is the new alcohol-free raspberry mint shrub ($4, also used in a pink “shrubarita” cocktail for $11). A 40-seat outdoor patio is available for seating, weather permitting.