Do you check online restaurant menus before you call for a reservation?
Take a look at the online menu for Print Restaurant, 11th Ave. at 48th St. in NYC, and you can learn a lot. Ride your cursor over the ingredients and you will find a whole lot more than overblown descriptions of flavors.
You will discover that the impossibly magenta oranges in the Blood Orange Salad come from Isabelle’s Orange Orchard in New Orleans. The butternut squash that serves as a tasty whipped landing for the Pan-roasted Snapper comes from Paisley Farm, which coordinates a co-op of upstate NY farms consisting of 25 like minded farmers seeking to distribute their crops. Continue reading
Finally, someone has reinterpreted our favorites and created Jewish food with a twist.
I heard Alan Wilzig and Zach Kutsher in conversation at the 92STY/Tribeca in January. They were chatting about the legendary Kutsher’s Country Club in the Catskills, the namesake and inspiration for the recently opened restaurant, Kutsher’s Tribeca.
These business partners summoned up images from a different era, one where vacationers ate heaping piles of whatever tasted great, without any concerns about fat, chemicals or origin of ingredients. And it was unlimited.
Ah, the good old days! Continue reading
Heading out of Dodge for a much needed winter break to Canouan Island, in the Grenadines, didn’t require much research other than my same ol’ questions about what there is to eat for those who are kosher like me.
Sandy white beaches, quiet and friendly island, calm emerald waters to swim in, local flavors… what else did I need to know? Continue reading
Naysayers may ask, “If it is vegan, what is there to eat, really?!”
Think vegan is bland and limited in choices? Think again.
has been on the NYC restaurant scene since 2005
. I have trouble imagining the dining landscape without it. There are a number of great (yes, I said it) vegan restaurants
and I count Blossom
as one of them.
As one who avoids all animal products that are not kosher, I relish having an entire menu to choose from. Yup. It is like a celebration and I get a little giddy when the entire menu is fair game for me. No need to ask tons of prying questions here. Continue reading
Last week, our close friends joined us for a week at a beautiful home perched on the cliffs overlooking a generous curve of beach on the French side of St. Martin
The only condition we had was that they commit to keeping our vacation kitchen free of non-kosher items. Plenty of interesting conversations about Kashrut ocurred over iced Presidente and long lunches while we retreated from the midday sun.
Mondays are the perfect night to visit Dovetail in NYC.
Chef/Owner John Fraser has carved a meatless Monday niche for vegetarians and those who are kosher like me.
Options are plentiful and preparations are elegantly plated in this contemporary dining room with a casual but grown up vibe. No need to settle for just any ol’ salad or vegetable laden pasta here.
The Monday night vegetarian menu is prix fixe at $46. which includes three generous courses and dessert. There are three options in each of these categories and a list of eight desserts made by pastry chef Michal Selkowitz.
If you relish great vegetarian preparations that celebrate the bounty of each season, plan ahead in order to reserve your Monday night table. I waited two weeks for a res at a decent dinner hour.
I’ve spent the last couple of days immersed in Kosherfest 2011. This trade show in Secaucus, NJ. gathers the largest group of professionals associated with kosher food. While my haunts are usually farmers’ markets, innovative vegetarian and locavore restaurants and boutique wineries, I wanted to explore the deep and broad world of kosher branding and see what products struck a chord for me.
I did my homework and set out to explore a couple of products in particular, including the Best Overall New Product
, the top award at the expo. The prize was granted to Tishbi, Fine Foods by Oshra Tishbi
, for her Champagne Collection of fruit preserves.
I set my GPS, donned my most comfy footwear and braved my way through the Lincoln Tunnel to head to NJ. Luckily, I had a new friend in tow, a fellow blogger and twitter pal I have bonded with over our mutual love for Italian food and shared notes on kosher finds in NYC.
When I read that Tishbi Wineries
in Zichron Ya’acov
won the coveted award for Best Overall New Product
, I felt a flutter of excitement. Continue reading
When a friend called from just outside of Aspen to see if we could meet him for dinner in NYC, I sprung into action to find the ideal place. P. had entertained us in July by sharing the magnificent and exclusive golf course and dining area at the Roaring Fork Club. How to reciprocate and hit the right vibe and great menu choices in our neck of the woods?
, just one block east of Central Park
on the Upper East Side
, was the perfect choice. It has a breezy and bright interior which strikes a sophisticated chord with plenty of blond woods and red accents ( yup, it is rouge
). There is lots of breathing room between tables and best of all, there are private booths in the back of the generous dining room.
When I mentioned to Rachel, the Maitre d’, that we were entertaining a guest from out of town, she gladly guided us to my favorite area in the back. Continue reading
Pop-up restaurants and roving supper clubs have changed the dining scene in NYC but with so many of them being centered around non-kosher meat, I haven’t attended.
So I jumped at the opportunity when my good friend A. sent me an e-mail with an invitation to a kosher pop-up
hosted by Manna Catering
. I checked out the menu, liked what I read and called in my reservation with my credit card.
While supper clubs are mostly run out of people’s homes and are invite only or word- of -mouth events, pop-ups are easier to find. Pop-ups give temporary homes to novel ideas without the set up costs of establishing a permanent restaurant. It could be a try-out for a concept or a way to showcase talented chefs who don’t have permanent space yet. A pop- up can be a one night event or can land for multiple days, weeks or months.