Protzel's has been around since the 1950s, long enough for a third generation to be running day-to-day operations. Longtime menu favorites are still offered (chopped liver, potato salad, chicken soup with matzoh balls), and topping that list is corned beef. Sandwiches come in three tiers: regular (plain corned beef), special and extra special (corned beef with turkey). Salads and slaws are made on-site daily and so is the chicken soup during cold months; if you're craving a fix in the summer, you'll have to buy it frozen and heat it at home. When placing an order, don't forget to ask about the knish flavor of the day. There's still no décor to speak of except a few wisecracking signs. Scattered tables inside and out fill quickly on the weekends, so most folks get their fare to go.
