NYC's West Village Gets Edith's

Before it was a West Village hotspot, Edith's began as a pandemic-era pop-up in 2020, operating out of Paulie Gee's Pizzeria in Greenpoint. Founder Elyssa Heller, who previously handled supply chain operations for brands like Milk Bar, started the venture with just $8,000 of her savings for what was supposed to be a six-week run. The shop is named after Heller's great-aunt Edith, who ran a deli in Brooklyn in the 1950s. Heller drew inspiration from her great-aunt's old recipes, some of which were scribbled on napkins and paper plates, to build the menu. This family history fuels the mission to create the next generation of Jewish comfort food. The bacon, egg, and cheese sandwich gains its signature crunch from a crispy potato latke, a nod to Heller's grandmother's recipe. This addition, served on a hand-twisted bagel, was named 'One Of The Sandwiches That Defines New York City' by The New York Times. The popular sandwich is so in-demand that the shop sells thousands of latkes a week. Beyond the famous BEC&L, the menu explores the broader Jewish diaspora. Offerings include a Sephardi Breakfast Wrap with cheesy scrambled eggs and salsa verde on flaky malawach bread, and a chicken schnitzel club with za'atar ranch on challah. The West Village location, at 64 Charles Street, marks the brand's first expansion into Manhattan.