NYC Blockbuster: Hanukkah and the Latke Invasion

New York City, recognized worldwide for its passion for holiday festivities, is about to experience an annual transformation. This time, it's not just Christmas-themed pop-ups and enchanting decorations. With one of the largest Jewish populations globally, the city is set to give Hanukkah the spotlight come December.

Hanukkah, a globally acknowledged eight-day Festival of Lights, commemorates the Maccabees' improbable victory over their Greek oppressors. The festivities include an assortment of victuals fried in oil, reflecting the remarkable temple flame that, against all likelihood, burned for eight days consecutively.

Many embrace this wonder by delighting in latkes, an Ashkenazi Jewish delicacy typically comprised of potatoes and onions. These are a favorite at various eateries such as delis, diners, bars, and even upscale restaurants all over the city year-round. However, Hanukkah sees a surge in popularity for this unassuming dish as chefs add their unique interpretations.

This year Hanukkah begins Sunday evening, Dec. 14, and runs through Monday, Dec. 22. Menorahs will be lit each night across the city, with remarkable installations at Grand Army Plaza and Central Park. Meanwhile, kitchens in every borough won’t hold back on serving latkes ranging from traditional to culinary innovations.

Shelsky’s of Brooklyn, a modern store for lox and bagel enthusiasts, also offers outstanding latkes year-round. Their traditional latkes, made from a healthy batch of onions and potatoes, are creamy on the inside and crispy on the outside, spiced with black pepper. The highlight, however, might just be the sweet potato and celeriac latkes, delightfully starch, slightly sweet, and utterly addictive.

Meanwhile, Sungold in Williamsburg offers a unique twist to the classic potato latke through its form and structure. Onion and potato latkes are turned into thick wedges and slow-cooked in clarified butter before they're pressed, chilled, and fried to order for extra crispiness.

Shalom Japan, a well-established Brooklyn restaurant combined Jewish and Japanese cuisine to offer a unique take on okonomiyaki, a savory Japanese pancake with cabbage, onions, and bean sprouts, topped with wagyu pastrami, sauerkraut, and bonito flakes. During Hanukkah they fry up these pancakes like latkes, topped with crème fraîche and ikura (salmon roe).

Edith’s, known as a bastion for the new generation of comfort food in Williamsburg and the West Village, is another must-visit. Glance at their menu, though, and the highlight wouldn't be their sandwiches or salads, but totkes, bite-sized fried potato latkes that can be topped with cheese sauce, and latke-filled sandwiches.

Forgione’s eponymous Manhattan restaurant takes latkes to a new level, serving them as a luxurious garnish with the pastrami-seasoned prime hanger steaks, topped off with ginger apple and rosemary puree, and 'sauersprouts'.

A pita shop, an all-day favorite in NoHo, joins in the Hanukkah fever by serving crispy latkes inspired by Iraqi Aruk, fried to order, from Dec. 12-22, 2025. Shifka’s latke, a delight of potato, onion, scallions, parsley, and cilantro, is seasoned with an in-house spice mix of cumin, paprika, and baharat.