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With Hanukkah now upon us, here's a guide to satisfying your deepest potato pancake urges. The list includes both classics and innovations, from delis to upscale holiday prix fixe menus to a neighborhood diner. Was your favorite local latke left out in the cold? Poor little pancake: tell us all about it in the comments or send it in via the tipline. One word: many of these latkes are limited to special menus for Hanukkah, so give a ring if you're looking for them after December 16.
Read MoreServed with sour cream as an appetizer, at brunch only
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Order a short or full stack of New York Potato Pancakes or their distant cousin, the Sweet Potato Flapjacks.
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Here a latke appears within chef Mark Goldberg's rotating selection of meat pies. This one is filled with brisket, a potato latke and roasted apple.
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Part of Chanukah prix fixe ($58) through December 14 (though they're closed on December 13). With honeycrisp applesauce and pickled ginger.
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Parsnip and potato latkes are served with horseradish cream and house-cured sea trout.
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Here latkes are served with tongue, brisket, or, why not, tongue and brisket! They also accompany the rib eye and seafood entrees. Or you can just get them as an appetizer with sour cream and applesauce.
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Available as a starter, with in-house applesauce and sour cream, in a combo alongside a blintz, knish and kugel, and in sandwich form, as The Lupo, with brisket and horseradish between two potato pancakes.
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Counterintuitive as it may seem, you can indeed eat a latke at Church. Here they appear as a side.
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Served with a salt cod and crème fraîche garnish, sliced heirloom apples and brined juniper berries. On the menu through December 16.
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Potato pancakes are served here as an appetizer or small plate, with cinnamon crème fraîche and roasted apples.
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Grilled potato pancakes are topped with smoked salmon and served with sour cream. You can also order them with goulash. Why wouldn't you order them with goulash?
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Served with sour cream as an appetizer, at brunch only
Order a short or full stack of New York Potato Pancakes or their distant cousin, the Sweet Potato Flapjacks.
Here a latke appears within chef Mark Goldberg's rotating selection of meat pies. This one is filled with brisket, a potato latke and roasted apple.
Part of Chanukah prix fixe ($58) through December 14 (though they're closed on December 13). With honeycrisp applesauce and pickled ginger.
Parsnip and potato latkes are served with horseradish cream and house-cured sea trout.
Here latkes are served with tongue, brisket, or, why not, tongue and brisket! They also accompany the rib eye and seafood entrees. Or you can just get them as an appetizer with sour cream and applesauce.
Available as a starter, with in-house applesauce and sour cream, in a combo alongside a blintz, knish and kugel, and in sandwich form, as The Lupo, with brisket and horseradish between two potato pancakes.
Counterintuitive as it may seem, you can indeed eat a latke at Church. Here they appear as a side.
Served with a salt cod and crème fraîche garnish, sliced heirloom apples and brined juniper berries. On the menu through December 16.
Potato pancakes are served here as an appetizer or small plate, with cinnamon crème fraîche and roasted apples.
Grilled potato pancakes are topped with smoked salmon and served with sour cream. You can also order them with goulash. Why wouldn't you order them with goulash?
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