Covenhoven

Classic New York street pretzel, crusty on the outside, soft on the inside

Ask what else goes into it besides what the menu lists.

With fresh seasonal produce

Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.

Baked by the Lower East Side’s Sigmund’s Pretzels and served with spicy and sweet mustards

Ask whether the dough contains milk, butter, egg or ghee.

Fresh local goat cheese, fire-roasted red peppers and fresh arugula

Topped with zesty melted cheddar and a hint of black truffle

Schaller & Weber meats from the Upper East Side, and perfectly grilled and served on a toasted pretzel roll (freshly baked and delivered daily) with sauerkraut, spicy mustard and sweet mustard