NEW SCHOOL NOSH BY JONATHAN BASKIN OF THE NEW YORK POST

June10, 2011 - View actual article by clicking here

So long, greasy slices and bloated bagels! NY eats have a new modern taste!

THE NEW TWIST
Swish knish dish

Press 195 co-owner Brian Karp struck upon the idea of making a pressed knish sandwich when the person standing on line in front of him at a Wall Street hot-dog cart ordered one sliced open with sauerkraut and onions inside. A riff on that concept soon popped up on the menu at his sandwich shop, which puts a variety of fillings in between two halves of a square Gabila's knish made in Coney Island. "I've always loved [knishes], "says Karp. "I've been a big Jewish deli fan all my life."

The hugely satisfying pressed sandwiches can be ordered in varieties like pastrami, Swiss and sauerkraut, and rare roast beef, cheddar cheese and caramelized onions. But our favorite has to be the shop's latest invention: a sweet and savory meatloaf knish with Cabot white cheddar and homemade gravy, which Karp likens to shepherd's pie. The knish's crispy edges yield to a pleasingly soft center and, when washed down with one of Press 195's many microbrews, presents a perfect pub-style meal. Soon you'll even be able to find them on Long Island: Press 195 is expanding later this year to Rockville Center.