Hi Chris, and congratulations! I am interested in the old dairy restaurants of New York City. These were restaurants for Jewish people (generally men, as it would be shameful for a woman to be seen dining alone,) who kept kosher in the late nineteenth and early twentieth centuries in New York. The modern kosher gourmet seems to be more interested in imitating food which is usually non-kosher...seafood, barbecue, Chinese food...and producing rough equivalents of this kind of food. Generally, it isn't very good! But our grandparents and great-grandparents didn't want to imitate, they wanted the same foods they had had in the shtetls, the Jewish villages of Eastern Europe. Sour cream and canned fruit or dried fruit. Smoked fish and cream sauce or wine sauce. Cheese that could be made with the milk from one underfed cow and eaten almost immediately. It was somewhat bland (the heat came from radishes, onions, scallions) and very comforting. Noodles, rice and potatoes were the starches of choice. Nothing was served al dente--the texture was supposed to be gedempte, which means soft and overcooked. Babies and grandparents shold be able to eat this food--everyone should be welcome at the table. If one isn't eating "dairy" food, as a kosher Jew, one is eating "fleischig" or meat cuisine. The original delis of Manhattan, Katz's and all the others, were all about "fleischig", including pot roast, brisket, pastrami, salami. You didn't ask for a glass of milk to go with that, or cream in your coffee! This is a very small slice of the ethnic foodways of New York, but I wanted you to know about it.