The Star has no tables: it's actually a tiny market with a deli counter, and it's usually packed to capacity. Patrons travel to stand in line for the hot corned beef special with coleslaw, Russian dressing and Swiss cheese, or the Eastsider with its layers of corned beef with horseradish, onion, mayo and tomato. We like the house-baked rye bread, and the homemade potato salad and coleslaw. Even the pickles are top-notch. The offerings are right out of New York City deli-land: beef tongue, chopped liver, roast beef brisket and smoked sable, chubs and whitefish as well as a variety of lox. Soups are classics, too, --- think chicken matzo ball and kreplach. Then there's the list of specialties and sides: potato latkes, gefilte fish, creamed herring, stuffed cabbage, knishes and blintzes. For dessert, consider rice pudding, halvah, cheesecake, banana pudding, house-made cakes and pies, candy and sour cream coffee cake. Got to dash? Grab a few rugelach for the road.
