Knish crisis ends as Gabila's resumes production - New York News

Knish crisis ends as Gabila's resumes production

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NEW YORK (MYFOXNY) -

Let history (knish-tory?) remember this day for all of eternity.

"The riot's settled for the time being," Katz's Deli co-owner Jake Dell said.

As of Monday morning, Katz's and Dell could consider themselves survivors, having subsisted on their flawless mustard-drenched pastrami since the end of the summer. See, in the fall of 2013 the Long Island Knish Crisis froze sales of the square, fried Gabila's knishes at Katz's, throughout New York and across the country.

But before dawn on Monday -- more than four months after a fire damaged its Long Island factory -- the world's largest knish producer returned its knishes to the people.

"I think there's something about the unpredictability of it," Alex Jacobowitz said between bites of knish. "You could call it a potato, but it's not a potato. It's like an art form."

Jacobowitz traveled home to New York from Berlin to knish and shout with some fellow knish-enthusiasts, all schvitzing since October about the disappearance of their favorite kosher staple.

"I feel like an endangered species has been brought back," Jacobowitz said.

The removal of the knish from the Endangered Eats list caused great joy among patrons at Katz's, but after four knish-less months Dell claimed even his most knish-crazed customer had evolved.

"To be honest, a lot of our customers have switched over to the round knishes," Dell said.

Katz's should not count Jacobowitz among those round-knish converts.

"I'm like one of the people before Columbus," he said. "I believe the world is square."

And when squares like Jacobowitz get around to actually eating their knish, all like to nosh a little differently.

"You've got to get it as hot as they can possibly make it," one man said.

"Well, I like the outside -- the crust -- of it," another man said.

"They just taste really good," one woman said.

"There's really only one way to eat a knish," Dell said. "It's with a little bit of mustard. That's all you need."

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