Photo: Saul's
Photo: Saul’s

I have to confess that the latkes made at Saul’s in celebration of Hanukkah look a lot better than the ones my grandmother used to make. If they appeal to you (and how could they not?), hurray over to north Shattuck tomorrow between noon and 7 p.m., or Saturday and Sunday between 11 a.m. and 6 p.m.  The latke tent will be set up outside Saul’s.


In the way of the best farm-to-table restaurants, Saul’s latkes have the best ingredients. I’m not sure of the source of the potatoes, but the eggs are from Glaum Egg Ranch, and the frying is done in local rice-bran oil. Latkes are $2.50 each or $27 for a dozen.

Lance Knobel

Lance Knobel (co-founder) has been a journalist for nearly 40 years. Much of his career was in business journalism. He was editor-in-chief of both Management Today, the leading business magazine in Britain,...

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  1. I haven’t had the pleasure of latkes at Saul’s. Potato pancakes is all we ever called them. Grated potatoes, quartered and thinly sliced onion, beaten egg, salt and pepper, and a smattering of flour. Then small scoops into the hot oiled pan and over, until browned on both sides. Served with sour cream- some added syrup, others a bit more s/p. Polish sausage would go well alongside, but not essential. Left to my own devices, I’ve made them with yam, sweet potato or other root vegetable for variation, with a similarly tasty result. A simple yet elegant and satisfying meal that would sit well in the tummy after time on a toboggan going down and trudging back up a snowy slope. The record may be 13, but who knows if that can hold forever.

  2. I like the word draniki — sophisticated sounding as are latkes in taste. Looking into it, according to, potato pancake in Polish is “Placki Kartoflane” pronunced PLAHTZ-kee kar-taw-FLAH-neh. I think the similarity is there as you say Lance — skip the “p” and the first word is pretty much “latke.” The “PLAHTZ” must account for the feel of the landing of the pancake mix on the frying surface, do you not think?

  3. I have eaten Sauls latkes. They are very much like the potato pancakes my Polish mother used to make in Canada. There was probably a Polish word for them similar to latkes. I applied maple syrup, cream and salt. She put eggs in them. I suspect latkes do not contain eggs by tradition. The crispier the better. At about 9 years of age I remember eating 13 at one sitting after playing most of the day in snow. It was and still is, I believe, a family record. Sauls latkes are one of the finest foods the world has to offer discriminating palates. I know.