Designed by the award-winning Charlie Nott Architects, the attention to detail and ‘hand on heart’ authenticity of the interior transports patrons to a different time and place.
And, of course, there’s the classic filter coffee and legendary deli ‘pie’ – either of the traditional apple variety or, living up to its international reputation, the New York baked cheesecake.
Within such an all-encompassing environment they enjoy slowcooked, hand-cut specialty meats, cured lox, bagels, Reuben sandwiches and deluxe salads. Here, there’s everything from breakfast Latkes to smoked brisket and veal schnitzel.
IN THE KITCHEN Serving such a wide-ranging menu morning, noon and night puts pressure on both the team and the technology in the open-plan Fed kitchen. Luckily Al’s maxim to always “surround yourself with enthusiastic talented people” delivers the passion and expertise in the team. And, with similar sound investment in equipment, the technology can take the heat too. Such gear offers both extensive and adaptable use via Waldorf gas fryers, gas range, gas griddle and a salamander. Two Convotherm 10 tray combi-ovens deliver prodigious output and the unique Ubert Wall of Flame Rotisserie provides further specialised cuisine. The Fed is certainly not a ‘me too’ type of establishment – delivering consistent, authentic Jewish cuisine requires both raw power and a fine touch. With careful scoping and planning of the kitchen such capability is delivered with confidence and ease.
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