Best Nontraditional Challah, August 2012
From Thursday afternoon through closing time Friday, customers file steadily into Got Kosher?, stopping at the racks where shiny two-pound pretzel challahs are on display. There’s the original variety—a pull-apart bread that’s made with oil instead of egg and has a distinctive pretzel tang—but the headliners are the ones shot through with Kalamata olives and rosemary or baked with nubbins of kosher dark Belgian chocolate. The loaves can be specially ordered should a craving strike post-Shabbat. » 8914 W. Pico Blvd., Pico-Robertson.