There’s cheese blintzes made with dry ricotta and topped with a wild berry compote (Ken’s wife’s favorite), and little deep fried latkes that envelop the spicy, gooey mash of finely shredded potato in a firm, gorgeous crust. They’re served with sour cream and an apple sauce that’s brought alive with loads of fresh ginger and butter. Yeah, butter! Insane. And of course, my favorite, noodle kugel. This one is thinner and crispier than most I’ve tried, but oh sweet Jesus does it taste good. How good? Like a freshly baked cinnamon bun, loaded with creamy custard and fresh cinnamon. It’s nirvana.