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Alan Rosen Says Junior’s Restaurant Will Not Close

Alan Rosen Says Junior’s Restaurant Will Not Close


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We would breathe a sigh of relief, but our mouths are full of cheesecake.

If an out-of-towner asks a native New Yorker for some “must eats” while staying in New York, inevitably most locals’ responses will be a piece of brick oven pizza, a real deli bagel, and a slice of Junior’s cheesecake. So ingrained in our culture is Junior’s, that it would be nothing short of a tragedy if the original location were to ever close or move. And after months of considering the generous offers to sell the original Junior’s Restaurant in Brooklyn — including an offer of $45 million — owner Alan Rosen has decided to not sell.

“Everything feels right with the world,” Rosen told The Daily Meal about his decision. “There’s tradition here. I spent my entire life here, my father spent his whole life here. When you love something so much, it’s not for sale.”

The whispers that Rosen was considering selling Junior’s began earlier this year, with Rosen vehemently denying that anything was official. Now, after months of keeping the dealings on the down-low, Rosen admits that the sale would have set a record in Brooklyn real estate for the highest price per square foot. But not only is he not selling, the air rights are non-negotiable as well.

But after almost 64 years of being in the business, a little (or a lot) less money is worth continuing to be a New York institution. Rosen shared with us a letter from a Junior’s fan that said, “We’ve been coming here since the ‘50s, and Junior’s has always had a special place in our hearts… we were concerned about what would happen [to the restaurant] but overjoyed when we heard the news this morning. You’re a special guy with tradition and a lot of soul.”

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on [email protected]


Original New York Cheesecake

As the name implies, the recipe for Junior's famous original cheesecake has been baked the very same way since the 1950s. And for good reason. It's simply The Best cheesecake you can find. "There will never be a better cheesecake than the cheesecake they serve at Junior's on Flatbush Avenue. it's the best cheesecake in New York," wrote Ron Rosenblum (Village Voice, July 26, 1973). The next year, a jury of six cool-headed cheesecake lovers for New York magazine named Junior's the Champion Cheesecake. I asked Alan Rosen what makes it so special: "It's light but not crumbly, oh-so-creamy but not dense, and with that heavenly cream cheese flavor that makes Junior's New York cheesecake famous the world over."

Surprisingly, this is one of the easiest cakes to make. Just follow this recipe that we have specially adapted for your home kitchen. You'll soon proudly be slicing up the best cheesecake you've ever tasted!

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How sweet it is! Junior's spurns $45M, cheesecake king will stay put

THIS would have been even harder to turn down than another slice — but Brooklyn's cheesecake king is foregoing the cash in favor of sweet memories.

Alan Rosen, the owner of Junior's, says he rejected a $45 million deal to sell the iconic downtown restaurant to developers — a move that got a four-star review from his 81-year-old father.

"When we listed it, he was somewhat opposed," Rosen, 45, said of his father, Walter Rosen. "But the numbers got sort of crazy."

The family had fended off developers for decades at the Flatbush Ave. flagship. The world famous diner with a clientele that has included President Obama and Jay Z occupies a prime corner amid downtown Brooklyn's real estate boom.

The plot's air rights promised a potential 103,000 square feet of buildable space, and developers were willing to pay a record $450 per square foot.

The offers seemed too tasty to pass up, but Walter Rosen had reservations.

"I felt bad for the help we've had for years, and I really didn't want them to lose their jobs," he said.

Alan Rosen initially thought he could negotiate a deal that would include space for a new Junior's on the corner below the high-priced condos or apartments that were sure to be built above. But that's not how it played out.

"What happened was, some of the highest offers were people who wanted the whole thing — the whole ball of wax," Alan Rosen said.

That is to say, they would have sliced the iconic original right out of the pie.

As the deal neared the contract stage, he weighed the future without his family's business on the corner of DeKalb and Flatbush Ave. Extension and couldn't go through with it, he said.

"Obviously, it was not a financial decision," he said. "It was an emotional decision."

He told his dad just after the Labor Day weekend.

"He said, 'You did the right thing,'" Alan Rosen said. "That feels good to me."


Constant openings and closings may be 𧷪th knell' for restaurants, says Junior's Cheesecake owner

Junior's Cheesecake owner Alan Rosen told CNBC on Monday that restaurants would be in serious financial trouble if they have to reopen then close back down due to the coronavirus pandemic.

"This opening and closing could be the death knell of restaurants in this country," Rosen said on "Power Lunch." "When people are buying up food, then you throw out $100,000 worth of food, it's the end of you. "

Rosen's family owned business has three locations in New York City and a fourth in Connecticut. So far, he said only its location in Brooklyn is open, serving takeout.

New York City restaurants were set to be able to offer indoor dining this week, but officials scrapped those plans Wednesday as Covid-19 cases rose across other parts of the country. Restaurants in the city started offering outdoor dining in late June.

Officials in other parts of the country also are taking steps to rollback some of their coronavirus reopening plans, particularly targeting businesses like bars. In Texas, for example, Gov. Greg Abbott ordered bars to shut indoor service back down and reinstituted a 50% capacity limit for restaurants.

And on Monday, the mayor of Miami-Dade County in Florida responded to the state's spike in Covid-19 cases by again restricting dine-in service for restaurants. Gyms and banquet facilities also were ordered to shut back down.

Rosen, whose grandfather founded Junior's in Brooklyn, New York, in 1950, said he has taken a cautious approach to resuming service at his restaurants. That is why he has been waiting to use funds Junior's received through the Paycheck Protection Program, he said.

"You have to be really slow and really take your time," Rosen said of reopening restaurants. "I got to be honest, the PPP, if used properly, will save the industry."

Rosen received some criticism in April after he detailed on CNBC his intention to wait to use the roughly $5 million in PPP funds that Junior's received until the restaurants had a "very clear pathway to success." At the time, Rosen said he would have used up all the money if he had to wait until June to get the green light to reopen.

"We believe that because we waited from way back in April and didn't exhaust the funds, we now have the chance to be successful for another 70 years," Rosen said Monday.

In the last four weeks, Junior's has added about 100 people to its payroll as it moved to reopen its Brooklyn location for takeout, Rosen said. Each of the four restaurants got separate PPP loans, and he said only funds for the Brooklyn location are so far being used.

He said Junior's plans to open its location on 45th Street in Midtown Manhattan next, followed by its one nearby on 49th Street. Its location at Foxwoods Casino in Connecticut doesn't "even have the optionality to be open," he said.

Lawmakers in Washington approved changes to PPP a few weeks ago, giving recipients more flexibility in order to have the funds be considered a grant, not a loan that they would have to repay. Rosen said there remains uncertainty about the program's exact parameters, but believes his company is in compliance.

"I think the rules are still being thought out. I don't think anyone knows all the definitive answers, but if the government is not allowing us to provide service and to be open, I mean to me, it seems that we're complying," he said. "We're doing what we have to do. We can't go break the law to use the PPP funds."

Rosen stressed that Junior's would proceed with its reopening and the rehiring of employees during the coronavirus pandemic in a way that is "really smart and really thoughtful."

"We want them to be fully employed. We them to be employed for the balance of their careers with us, not for 2.5 months. . We want this to be a slow build back to 100%, with everyone's safety in mind," he said.


Junior’s won’t be selling Brooklyn location for condos after all

The home of the best cheesecake in the world won’t be leaving Brooklyn anytime soon, after its owner said yesterday that he rejected a $45 million bid to develop the site.

Alan Rosen, the third generation owner of Junior’s Restaurant, announced yesterday that he rethought his plans on selling the two-story building that is home to the flagship location of the eatery.

Rosen, 45, told amNewYork that he turned down offers to buy and develop the property at 386 Flatbush Avenue, including one for $45 million, because his family’s business has been too important to him and the community.

“You do a lot of soul searching during a process like this,” he said. “When you love something you realize how much it’s not for sale.”

City preservationists say the eatery’s change of fate is a relief in light of a string of closures of longtime shops and restaurants in the city such as Pearl Paint store, Rizzoli Bookstore and J & R Music and Computer World.

Rosen had announced he was going to sell the 64-year-old Downtown Brooklyn restaurant in February and insisted that prospective buyers keep the restaurant open. He said at first he thought about closing the location and relocating to a nearby spot.

But after hearing the offers, he had to reconsider selling it, because some of the potential buyers showed no interest in keeping Junior’s open its original while they reveloped the site.

“Even the thought of closing for two years was too much for us to bare,” Rosen said.

Rosen’s grandfather, uncle and father opened Junior’s in 1950 and the family has been close with the staff throughout the restaurant’s history.

Rosen said he enjoys chatting with the Brooklyn regulars and visitors who want a slice of the cheesecake from the original joint, even as the restaurant has grown into a chain throughout the tri-state area.

“People have been telling me great stories when they came here for anniversary or this and that,” he said.

Margaret Newman, the executive director of the Municipal Art Society of New York, said Junior’s kept the “vibrancy in the neighborhood.” “We think there’s a certain amount of diversity that each neighborhood has and I think they’re very much a part of the Brooklyn culture there. They’ve been there as long as I’ve been in New York,” she said.

Simeon Bankoff, executive director of the Historic Districts Council, who has frequented Juniors, said he was proud that Rosen put his family’s legacy above the money.

“I think it’s wonderful that the owner, Mr. Rosen, is showing that there are other values to be upheld rather than monetary gain,” he said.

Rosen said he had a lot of sleepless nights before coming to his decision, but was satisfied after he received tremendous feedback from customers.

“Thank you all,” Rosen said of his customers. “We will be there for them and I can’t wait to see what the next 64 years will be.”?


Junior’s to offer free mini cheesecakes to vaccine recipients

By Rose Adams

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Recipients of the COVID-19 vaccine aren’t only protected from a deadly virus — they’re also eligible for a free cheesecake!

Beloved pastry purveyors at Junior’s Restaurant in Downtown Brooklyn will begin offering cupcake-sized cheesecakes to anyone who’s received the vaccine beginning on Monday, hoping the new baked goods initiative will encourage locals to get inoculated.

“We wanted to do our small part to advocate for getting the vaccine, and we noticed some people have been hesitant, so we saw an opportunity through an avenue we know best — our cheesecake!” said owner Alan Rosen, whose grandfather opened the restaurant in 1950. “If our mini cheesecakes can get these folks one step closer to getting the vaccine, then we are grateful.”

The Latest on Lower Manhattan with Jessica Lappin, President, Alliance for Downtown New York

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Anyone who has received a shot of the COVID-19 jab can bring their vaccination card to Juniors’ outpost at the intersection of Flatbush Avenue Extension and DeKalb Avenue to pick up their free dessert anytime between March 29 and Memorial Day weekend.

Hungry Brooklynites can also pick up other scores of sweet treats with a vaccine — as donut makers at Krispy Kreme are offering free pastries to any vaccinated individuals, although their initiative touched off a fiery debate on Twitter over the chain’s nutritional prowess.

Junior’s 140-calorie mini cheesecakes are miniature versions of the Original New York Cheesecake. The desserts are made with cream cheese, heavy cream, eggs, and a touch of vanilla atop a layer of spongecake, according to Rosen, who said that the restaurant has done everything in its power to encourage getting the vaccine.

“We’ve even offered our own employees two paid days off to get their [vaccine]!” he said. “That’s how important we think this is. We’re willing to put our cheesecake behind it!”

Inoculated New Yorkers can get a free cheesecake from Junior’s main Brooklyn outpost. Junior’s Restaurant

About the Author

Rose Adams

Brooklyn's own Rose Adams covers southern Brooklyn. Her writing has also appeared in the Villager and Chelsea Now.


Junior's Dessert Cookbook: 75 Recipes for Cheesecakes, Pies, Cookies, Cakes, and More

I’ll just start by saying that I consider myself a fairly good cook – when I don’t have to follow instructions, that is. With a pinch of this and a dash of that I can do meats, poultry, casseroles, sauces, soups and stews, and they almost always turn out great! But when it comes to making desserts, all bets are off! The best I can hope for is to make a Betty Crocker cake from the box and not burn it, but even that’s a crap shoot! But, I’m a big fan of Junior’s Cheesecakes and when I saw this boo
I’ll just start by saying that I consider myself a fairly good cook – when I don’t have to follow instructions, that is. With a pinch of this and a dash of that I can do meats, poultry, casseroles, sauces, soups and stews, and they almost always turn out great! But when it comes to making desserts, all bets are off! The best I can hope for is to make a Betty Crocker cake from the box and not burn it, but even that’s a crap shoot! But, I’m a big fan of Junior’s Cheesecakes and when I saw this book I decided I’d give it a shot. What did I have to lose, right?

After perusing the index, my daughter and I decided to try the Happy Birthday Cake and the Lemon Meringue Tartlets. The cake was less intimidating than the tarlets, mostly because of the meringue, but that’s a “me” thing and has nothing to do with the recipe itself. Both desserts turned out great and I’m feeling inclined to take up cake decorating now because the cake was so delicious that I’d love to make and serve it for birthday parties, but I’d want it to look as amazing as it tastes.

Next, we’re planning to try the Grandma’s Recipe Lemon Loaf and the Famous Fresh Strawberry Shortcake with Strawberry Sauce. And after that, if I’m still able to fit through the front door, I might just go to the market and get the ingredients to try my hand at making a cheesecake, too!

So, if you’re like me and don’t feel overly confident in the dessert baking department, you might want to give this book a try. The instructions are easy to follow and the pictures are gorgeous! For the most part, these recipes are so much easier than I had thought they would be and if I can make a dessert from scratch and have people raving over it, so can you!

Updated 9-11-11 - We made the Junior's Original New York Cheesecake and it was amazing. Easily the best cheesecake we've eaten!

I'll definitely be buying this cookbook to add to my collection.

This Juniors dessert cookbook has more than just cheesecakes. Oh yeah, were taking cakes, cupcakes, cookies, soda fountain deserts and lots more. Heck, there are even sugar-free recipes. I was in heaven just looking at the pictures. I am the proud owner of two Juniors cookbook at this time and I love them, so when I seen this one I just had to have it. I love how easy the book flows and how simple the steps are to follow. I also loved the addition of a chapter called. What to do if your dessert This Juniors dessert cookbook has more than just cheesecakes. Oh yeah, were taking cakes, cupcakes, cookies, soda fountain deserts and lots more. Heck, there are even sugar-free recipes. I was in heaven just looking at the pictures. I am the proud owner of two Juniors cookbook at this time and I love them, so when I seen this one I just had to have it. I love how easy the book flows and how simple the steps are to follow. I also loved the addition of a chapter called. What to do if your dessert is not perfect. This chapter gives you good hints if your recipe doesn’t look like it should.

Here’s a fact. When I bake a Juniors cheesecake it’s totally gone in two days, with exceptions of holidays then it’s gone in one day.

I recommend this cookbook to any dessert lover. . more

Oh boy – this book should have a health warning something along the lines of ‘dangerous to your waistline’ the pictures alone will make you put on a couple of kilo’s ☺ ☺ ☺

This is a wonderful book full of really scrummy looking desserts which can be made for everyday use or even if you are holding a special dinner party and want your creation to look and taste good.

When I first started reading this I was literally like a little child in a sweet shop whereby I was gushing over each recipes and con Oh boy – this book should have a health warning something along the lines of ‘dangerous to your waistline’ the pictures alone will make you put on a couple of kilo’s ☺ ☺ ☺

This is a wonderful book full of really scrummy looking desserts which can be made for everyday use or even if you are holding a special dinner party and want your creation to look and taste good.

When I first started reading this I was literally like a little child in a sweet shop whereby I was gushing over each recipes and continually saying ‘yep I wanna make that’ and before I knew it I had a full list of page numbers for future recipes and in the end I just gave up and decided I would systematically work my way through the whole book. There is something for everyone including cheesecakes, smoothies, ice cream, marble cake, mud pie, cookies the list just goes on and on.

If you are looking for a good desserts book then look no further, this is the one for you. 5/5 stars

ARC provided by Taunton Press via Netgalley . more

Junior&aposs is well known for their cheesecakes, which are considered by many to be the best in the world. Located in Brooklyn, it&aposs a must-go for lots of visitors to New York.

So if you&aposre a cheesecake lover, you&aposre going to be thrilled they have a cookbook now, and the book does start with some great cheesecake recipes. Classic New York style to start with, then getting into more complicated cheesecakes. Personally I had to wipe up a little drool after just reading the recipe for the Red Velvet Ch Junior's is well known for their cheesecakes, which are considered by many to be the best in the world. Located in Brooklyn, it's a must-go for lots of visitors to New York.

So if you're a cheesecake lover, you're going to be thrilled they have a cookbook now, and the book does start with some great cheesecake recipes. Classic New York style to start with, then getting into more complicated cheesecakes. Personally I had to wipe up a little drool after just reading the recipe for the Red Velvet Cheesecake which is a "skyscraper" style cake, 5 inches tall with cake, cheesecake and cream cheese icing. The tiramisu charlotte is a new favorite for my family.

After the cheesecake recipes comes a chapter on soda fountain desserts. Perfect egg creams, orange freeze drinks, milkshakes, malted and ice cream treats. As much as I love cheesecake, this is my favorite chapter. My family loves ice cream, I'm pretty sure if you asked my dad, he would say it's favorite food. This is the chapter for hot sunny days.

Black and Whites covers two-tone desserts that are stylish and tasty. Cheesecakes, cookies, malteds and a couple other recipes. The Oreo Little Fellows look like the perfect cool dessert for my daughter's July birthday.

Layer Cakes and Cupcakes is self explanatory and full of wonderful baked goods. My favorite in this chapter is Grandma's Lemon Loaf. It's plain looking compared to the rest of the desserts, but I love loaf cakes.

Pie Shoppe has whipped cream pies, adorable tartlets and classic pie recipes. Recommended- the Bourbon Sweet Potato Pie.

Save Room For Dessert has recipes that don't fit into the rest of the chapters like blintzes, brownies, cookies and pudding. It even includes a recipe for fried cheesecake.

For Those Watching Their Sugar is where this book becomes very much a favorite for me. I don't have to watch mine, but my uncle is diabetic and I like making him a special treat every so often. With several cheesecake recipes, a muffin recipe and a couple mousse recipes, this one will keep him happy for years.

The last chapter contains instructions for things that are used in several recipes. Crusts, sauces, whipped cream and ganache.

The instructions for the recipes are clear and well written, and there are bits of trivia and tips sprinkled liberally through out the book. The photos are incredible.

[I received a complimentary copy of the book to review on my craft blog- Don't Eat the Paste. My reviews are always my honest opinion] . more

With the holidays fast approaching, now’s a great time to check out JUNIOR’S DESSERT COOKBOOK: 75 RECIPES FOR CHEESECAKE, PIES, COOKIES, AND MORE.

Written by third-generation co-owner Alan Rossen and co-author Beth Allen, this cookbook offers delicious recipes for the holidays or everyday. It features recipes that helped make Junior’s Restaurants legendary on the East Coast.

The easy-to-follow cookbook begins with a brief history of the landmark restaurant chain. Then it features chapters on chees With the holidays fast approaching, now’s a great time to check out JUNIOR’S DESSERT COOKBOOK: 75 RECIPES FOR CHEESECAKE, PIES, COOKIES, AND MORE.

Written by third-generation co-owner Alan Rossen and co-author Beth Allen, this cookbook offers delicious recipes for the holidays or everyday. It features recipes that helped make Junior’s Restaurants legendary on the East Coast.

The easy-to-follow cookbook begins with a brief history of the landmark restaurant chain. Then it features chapters on cheesecakes, soda fountain desserts, black and white foods, layer cakes and cupcakes, pies, unusual desserts, and sugar-free alternatives (including cheesecake). In addition, there’s a chapter about Baker’s Basics and one that addresses what to do if the dessert doesn’t turn out perfect.

The recipes are given with detailed ingredients, easy step-by-step directions, and a sidebar featuring ‘The Junior’s Way’ for extra helpful advice to achieve a great dessert. There are also family tidbits scattered throughout.

The cookbook is enhanced by 40 color photographs by Mark Ferri. The beautiful full page photos are sprinkled throughout the book and highlight some of the 75 scrumptious recipes.

Whether you’re an accomplished baker or trying your first dessert, JUNIOR’S DESSERT COOKBOOK would make a wonderful addition to your collection.

FTC Full Disclosure - This book was sent to me by the publisher in hopes I would review it. However, receiving the complimentary copy did not influence my review.

Junior&aposs Restaurants, a small focussed chain of restaurants on the east coast of the USA has an international reputation and no doubt a growing one internationally as word spreads about their wonderful range of delicacies.

A rather splendid book of mouth-watering desserts has been released (one of the co-authors is a co-owner of the chain and grandson of the chain&aposs founder) that showcases, with pride, some of the delights that have impressed Junior&aposs customers over time. Now it is possible that Junior's Restaurants, a small focussed chain of restaurants on the east coast of the USA has an international reputation and no doubt a growing one internationally as word spreads about their wonderful range of delicacies.

A rather splendid book of mouth-watering desserts has been released (one of the co-authors is a co-owner of the chain and grandson of the chain's founder) that showcases, with pride, some of the delights that have impressed Junior's customers over time. Now it is possible that you can attempt to recreate some of their marvels at home too.

Immediately upon picking up this book you can sense that it is a classy tome that just oozes out inspiration and encouragement to give the recipes a try. First, however, you get to read a bit about Junior's history and how it has developed. Despite never visiting a Junior's restaurant it was interesting to rote just how strong a relationship had been formed with its customers - such as the time when a fire was ravaging in the building and customers were anxiously standing outside, full of hope, shouting "save the cheesecake" as a sign of their love for the institution that Junior's had become.

This is the third recipe book that Junior's has produced in its 60-odd years of trading and this really is a winner.

It is clear that cheesecake has formed the heart of Junior's and cheesecake features heavily within the recipe selection. However other delicious desserts are also featured.

Interesting narratives accompany each recipe and you find that they are quite easy to follow and do not require any particularly esoteric ingredients or special knowledge and experience. Making good desserts is an art form. You might not be as adept and as fast as the staff at Junior's, but if you take time and follow the excellent advice given within, you will surely come out with a good equivalent dish that you and your family can enjoy. In addition to the well-laid out recipes, there a number of additional hints or tips to further fine-tune your creations. You can also learn many small things that Junior's do in order to get things done just their way!

There are a number of full-colour photographs of the dishes but it is regrettable that not every dish has its own image. This is a shame as, especially for those not familiar with Junior's wares, it could have been a great help. When you consider that many recipe books can and do feature a photograph of each completed dish this is a bit of an omission.

At the end of the book there is a great feature that could be copied elsewhere. A section looking at what to do if the finished creation is not perfect, looking at possible causes and methods to hopefully overcome the same problem in the future. Here you can feel that you are getting some personal tuition from the experts in your own kitchen. It is not enough to give fairly clear instructions - here the authors have given thought to what could go wrong in less-than-expert hands and attempt to find a workaround.

This is a very nice book which serves both as an excellent showcase of Junior's but a brilliant dessert book to boot. Just as many ladies can never have enough pairs of shoes or handbags, can the enthusiastic cook really have enough nice recipe books to inspire and delight?

Junior's Dessert Cookbook, written by Alan Rosen & Beth Allen and published by The Taunton Press. ISBN 1600853927, 176 pages. Typical price: GBP16. YYYYY.

// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. // . more

It could be said that i am not the most cultured of folks. I have never heard of Junior&aposs or their famous cheesecakes. I am certainly a fan now!

As cookbooks go, this is a very nice one, with beautiful color photographs of most of the treats that are included in this wonderful collection of recipes. It was well-organized, for one thing. I liked the inclusion metric conversion chart, and the appendix section where all the basic crust, sauce and toppings recipes were located very handy and the in It could be said that i am not the most cultured of folks. I have never heard of Junior's or their famous cheesecakes. I am certainly a fan now!

As cookbooks go, this is a very nice one, with beautiful color photographs of most of the treats that are included in this wonderful collection of recipes. It was well-organized, for one thing. I liked the inclusion metric conversion chart, and the appendix section where all the basic crust, sauce and toppings recipes were located very handy and the index was extensive and easy to read.

I also especially loved the inclusion of a sugar free section for those of us concerned about our sugar and carb intake so often with a cookbook like this, we get left out of the loop and can only dream of ever being able to enjoy such delicious and tempting concoctions.

Again, I will never be classified as a world renowned chef or anything, but I know my way around a kitchen and have been known to try out some relatively complicated recipes with a fair degree of success so I think I can adequately judge the skill and resource level required for these recipes, which I would term 'intermediate to advanced.' There are a few quick and easies here, but not many, so be prepared to work for these treats.

Finally, as an end note and sideline comment to it's main thrust as a cookbook sharing time-honored famous recipes, it also held a certain amount of charm with its'History of Junior's' introduction and the warm family recollections born of over 50 years of serving up some delectable and lovely desserts and other delicious concoctions.

If I had to rate it on a 5 star system, i would give it 5 for content and organization, and 4 for ease of use, only shorting it due to the level of difficulty required to execute the recipes found here and because some of the ingredients called for may be difficult to acquire with a simple grocery store run.


Goodbye Grub: Junior’s Restaurant closes at Boca Raton’s Mizner Park

Mizner Park in Boca Raton has lost another restaurant. The owner of Junior&rsquos Restaurant and Cheesecake announced Wednesday the deli-loving establishment has closed.

"We expected the volume to be greater than we saw at this location," owner Alan Rosen told The Post by email Wednesday night. "We enjoyed being a part of the Boca Raton community and thank all of our guests for their business. We also thank our wonderful family of co workers."

Rosen is the grandson of Junior&rsquos founder Harry Rosen. He opened the Boca location in October 2016 as an outpost of his family&rsquos iconic Brooklyn restaurant. The brand is best known for its rich, creamy cheesecake with the sponge-cake crust.

At Mizner Park, where Junior&rsquos deli sandwiches were stacked high and the tables spilled out on the sidewalk for alfresco dining, the menu was extensive and portions were enormous.

Hefty portions: Junior's Reuben sandwich.

Liz Balmaseda/ Palm Beach Post

The restaurant&rsquos departure comes after the upscale shopping and dining plaza bid farewell to two restaurants: Truluck&rsquos and Uncle Julio&rsquos.

As for Junior&rsquos, Rosen had this message for customers on the restaurant&rsquos Facebook page:

"We are truly thankful for the opportunity to serve you and apologize for any inconvenience caused. It is our sincere hope to be able to serve you in the future at one of our current or future locations."


Junior's Staying Where It Is After Owner Rejects $45M Offer

Owner Alan Rosen decided to take the two-story building that houses Junior's off the market, according to The New York Times. View Full Caption

DOWNTOWN BROOKLYN &mdash The owner of Junior's decided not to sell the two-story building that houses the famed Brooklyn cheesecake shop &mdash despite offers of $45 million in cash.

Alan Rosen, whose family has owned the restaurant since it opened in 1950, put the building on the market earlier this year and said he received several record-setting offers.

But he had a change of heart after "after much soul-searching" and decided that no price was worth giving up Junior's flagship location, the New York Times first reported.

"When you love something and you start to go through the process of giving it up it really makes you realize what's important to you," Rosen told DNAinfo. "This is more than a restaurant: it's our roots, tradition and heritage and it is just not sellable"

"I have never felt better in my life."

Rosen said the decision to sell the building was never completely intentional to begin with.

"We kept getting unsolicited offers from developers," he said. "And the offers just kept getting bigger and bigger."

He decided to get professional help and hired Robert Knakal, of Massey Knakal Realty Services, to broker a deal. But the highest bids would not allow Junior's to take over the ground floor and other lower-level bids would require the restaurant to close for two years for construction.

"I just couldn't do that to the employees," he said of the 175 people who work at Junior's in Brooklyn as well as the community itself.

After news of the potential sale spread, customers began to recount stories about first dates, graduations, engagements and other special moments that took place in the restaurant.

"I can't tell you what it all means to me without crying," he said.

Rosen said he has no plans to put the building back on the market for the foreseeable future.

"This year we celebrate our 64th anniversary," he said. "And I hope we have 64 more after that."


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