Fleishigs Magazine Issue 66 - January 2025

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TRENDS WHAT IS TRENDING IN THE WORLD OF RESTAURANTS?

51

MEMORABLE BITES DISHES THAT LEFT A LASTING IMPRESSION

10

EDITOR’S LETTER

12

THIS MONTH’S CONTRIBUTORS

14

RECIPE INDEX

18

BUTCHER’S CUT Lamb chops: A breakdown

22

L’CHAIM A Toast to Unforgettable Memories

74

BRINGING SOMETHING NEW TO THE TABLE Le Marais’ duck confit frisée salad

80

RESTAURANT CHRONICLES 1 Ondas: An Elevated Take on Modern Mexican Cuisine

91

RESTAURANT GUIDE 2025

124 RESTAURANT CHRONICLES 2 Nomè: Food, Music and Celebration

134

FRANCHISE

130 THE OTHER SIDE OF THE CORK Jelínek: The Glorious Journey of a Plum 140 BACK POCKET Bento boxes and katsu 146 LAST BITE #yesitsontheapp

THE INS AND OUTS OF STARTING A KOSHER FRANCHISE

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E D I TO R' S L E T T E R

T H E R E STAU R A N T I SS U E

EDITOR IN CHIEF Shifra Klein

THE POWER OF RESTAURANTS As I sat down to reflect on this year’s restaurant-themed issue, one powerful takeaway stood out from my recent travels to New Orleans and Nashville that we covered a few issues back. While I couldn't rewrite the entire feature of those visits this month, the message was clear: restaurants, especially kosher ones, are the cornerstones of their respective communities.

They provide more than just meals; they offer connection, culture and comfort.

This sentiment really stands out in smaller communities (something we highlighted in our Trends section), where the one kosher spot (much like Kosher Cajun in New Orleans) keeps kosher culture alive — in a literal sense.

Even here in the Five Towns, we have our cherished spots that mean so much to us. My Cho-Sen Island lunch with Shloimy: the local coffee shop where Elisheva and I meet for our brainstorming sessions; our kids’ favorite meals at Smash House; the lunches from Very Juice that we order during shoot days to boost our energy; and Ondas, the recently opened party vibe spot where we celebrated some birthdays — each of these places holds special memories and significance.

Restaurants are also incredible sources of inspiration, offering bites so memorable that they spark culinary creativity in our own kitchens. This issue celebrates just that: the dishes and flavors that stay with us and inspire us to create at home. For instance, those soft, fluffy dinner rolls we couldn’t get enough of on a recent trip to the new Reserve Cut in Midtown Manhattan have now become

a Friday night favorite, reimagined as an olive oil-based yeast dough that works brilliantly as a version of pull-apart challah. And pistachio — a hot trend we’re loving — takes center stage in our musttry pistachio cake with pistachio cream cheese frosting inspired by a dessert that used to be on the menu at Anju in Cedarhurst, NY. Running a restaurant is no easy feat. Behind every dish served and every table set is a world of challenges: broken ovens, missing orders, short-staffed shifts and an endless list of unforeseen hurdles. It’s a constant hustle, and while some restauranteurs make a living from it, it’s rarely a lucrative one. It’s a labor of love, driven by passion and resilience. If you were to ask most restauranteurs whether you should get into the business, they’d likely try to dissuade you. And yet, they show up every single day, creating spaces that nourish both our bodies and our spirits.

This issue is dedicated to them — the restauranteurs who persevere, innovate and inspire us. Whether you’re recreating a memorable restaurant dish at home or discovering a new favorite spot, we hope this issue brings you closer to the heart and soul of the restaurant world.

Let’s celebrate the power of restaurants together.

CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt FOOD STYLIST Shifra Klein MARKETING Mann Sales Co. PHOTOGRAPHER Sheneur Menaker TEST KITCHEN CHEF Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt DISTRIBUTOR YMCM DISTRIBUTION ymcmdist@gmail.com

www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors.

Bityavon, Shifra

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T H I S M O N T H 'S C O N T R I B U TO RS :

Gabriel Geller is the Director of PR & Advertising and Manager of Wine Education for Royal Wine Corp. He is also a wine writer, critic and consultant. Reach Gabriel via Instagram @kosherwine_gg, email ggeller@royalwine. com or through his Facebook group, Kosher Wine: Sharing and Experiences.

Yael Geller is a wine enthusiast and co-manages the largest wine forum in the world, Kosher Wine: Sharing and Experiences, on Facebook with her husband Gabriel. Follow along on Yael’s adventures on Instagram @tigresskitchen.

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Fleishigs JANUARY 2025

Naftali Hanau is the founder of Grow & Behold, which specializes in expertlybutchered premium quality kosher meats that are delivered nationwide. Naf’s passion for kosher meat led him to learn shechita before founding Grow & Behold, which produces pastureraised beef, veal, lamb and poultry, with no hormones or antibiotics. Find out more at growandbehold.com.

Heshy Jay is a renowned event designer and the founder of Scoop & Co., a high-end event planning and kosher catering company based in New York. With a flair for creating unforgettable experiences, Heshy has established a reputation for his innovative event designs that merge creativity with sophisticated decor. His work is known for its chic and modern approach, often featuring unexpected elements that delight guests.

Heshy can be found out Instagram @scooplifestyle.

Shifra Klein is a food writer, food stylist and the co-founder and editor-in-chief of Fleishigs Magazine, the world’s premier kosher food and lifestyle magazine. Shifra can be reached on Instagram @shifraklein.

Elisheva Taitz works full-time in the corporate healthcare industry and is also a food writer, recipe developer and the editor of Fleishigs Magazine.

She lives with her family in Cedarhurst, NY. Find her on Instagram @thatswhatshemade.

Chana Zelda Weiss is a mom of four in Pomona, New York, who works full-time in e-commerce while freelancing as a food editor and Fleishigs contributor.

She’s passionate about cooking, entertaining and occasionally sharing recipes with her sister Devorah on Instagram @thosesisterswhocook.

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RECIPE INDEX R E S T A U R A N T

I S S U E

CONDIMENTS & EXTRAS

VEGETARIAN & SIDES

20

Salsa Macha Q

20

Parsnip Purée

42

Cumin Aioli

20

Roasted Delicata Squash

42

Pickled Vegetables

34

Crispy Rice Squares

54

Olive Oil Dinner Rolls FF

42

Poached Pear and Arugula Salad

54

Herb “Butter”

42

Eggplant Steaks M

77

Balsamic-Glazed Shallots

54

Okonomiyaki D

87

Aji Verde

63

Breakfast Burritos FF

87

Tamarind Barbecue Sauce

64

Breakfast Potatoes

87

Habanero Hot Sauce Q

77

Crispy Potatoes M Q

138

Fleishigs AP Burger Sauce FF Q

88

Baby Gem Salad

138

Crispy Fried Onions

144

Crunchy Cabbage Slaw Q

143

Tonkatsu Sauce Q

144

Miso Soup

144

Homemade Panko Bread Crumbs M

144

Carrot Ginger Dressing

FISH

MEAT & CHICKEN 20

Salt and Pepper Baby Lamb Chops FF

42

Preserved Lemon Tongue

34

Spicy Salmon Tartare Q

60

Apricot Chicken Salad FF

34

Teriyaki Tuna Tartare Q

62

Honey Chipotle Wings FF

54

Teriyaki-Glazed Seared Sea Bass M Q

77

Duck Confit Arugula Salad

85

Tajín Steak Milanesa D

87

Lamb Barbacoa FF

138

Beef Bacon Smashburger FF

Specialty Ingredients List:

Dried Ancho or Guajillo Chilis: Mildly spicy with smoky and fruity undertones, these dried chilies add depth to sauces, soups and stews.

You can find these whole and dried in various spice shops or specialty Latin markets. They usually do not need a kosher certification, but consult with your local rabbi. Use them in the Salsa Macha on page 20.

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Kombu: This variety of seaweed, used in broths and stocks, lends a rich umami flavor to dishes. We used the Eden brand for the Okonomiyaki on page 54.

Tajín: This tangy, spicy mix of chili, lime and salt enhances pretty much anything it’s used on, even fresh fruit (try it on fresh pineapple).

It’s a great option for those who don’t like too-spicy and provides a great balance for the Tajín Steak Milanesa on page 85.

Tamarind Paste: We love this ingredient for its ability to add a tangy, slightly sweet concentrated tamarind flavor to sauces, marinades and even cocktails. We used it in the Tamarind Barbecue Sauce on page 87.

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138

Crispy Beef Bacon

138

Beef Bacon Jam

143

Chicken Katsu FF M

144

Japanese-Style Pepper Steak FF

SWEET TREATS 58

Pistachio Cake with Cream “Cheese” Frosting

p. 68

Espresso Chocolate Cake

Poached Pineapple M

68

Espresso Chocolate Cake

68

Chocolate Ganache

68

Chocolate Mousse

68

Chocolate Shards

KEY:

p. 20

Salt and Pepper Baby Lamb Chops

58

FF

Family-Friendly

M

Minimal Ingredients

Q

Quick

D

Deceptively Simple

New Category Alert: DECEPTIVELY SIMPLE

Recipes that are super simple (quick to make and require minimal ingredients and prep work) but present as super impressive

While some of these might already be in your kitchen, others could be new to you. We've included this list to highlight the overall accessibility of our recipes. The remaining ingredients in this issue are mostly common pantry staples.

Chipotle Peppers in Adobo Sauce: Smoky hot peppers packed in a spicy and slightly sweet sauce is perfect for marinades, tacos or chili. We used the Roland brand in the Honey Chipotle Wings on page 62 and the Lamb Barbacoa on page 87. Have leftover chipotle peppers?

Simply blend with mayonnaise, honey and lime juice, to taste.

Non-Dairy Feta Cheese:

Preserved Lemons:

This plant-based feta alternative delivers a creamy, salty element to salads and Mediterranean dishes.

We used it in the Poached Pear and Arugula Salad on page 42, but we also find that it works well as a non-dairy melting cheese (it’s more mild in flavor than some of the other sliced vegan cheeses).

Lemons cured in salt and their own juices deliver an intensely bright and savory punch to recipes. We combined it with herbs as an incredible accompaniment to the Preserved Lemon Tongue on page 42. You can use it in fish dishes, dipping sauces and braised meats.

JANUARY 2025 Fleishigs

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BUILDING BLOCKS

building I blocks

n the world of cooking, building block sauces and flavors are what make dishes stand out. These key elements, such as smooth glazes and flavorful dipping sauces, take a dish from good to great. Finishing glazes and sauces are the perfect final touch, boosting the natural flavors of meats, vegetables and grains and making everything pop. Whether it’s a tangy balsamic glaze, a savory demi-glace or a creamy beurre blanc, these sauces tie everything together.

Dipping sauces also play a huge role in creating that “wow” factor in a restaurant. They add fun and variety, offering everything from sweet and tangy to spicy and savory flavors.

Dipping sauces can help tell the story of a dish and give a restaurant its unique signature flavor. This issue highlights a collection of essential sauces and flavors that can help any restaurant bring that professional touch to the table.

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Fleishigs JANUARY 2025

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BUTCHER'S CUT

Baby Lamb Chops 18

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BUTCHER'S CUT

Origins and History

By far the most elegant, tender and mildly-flavored of all the lamb chops is the Frenched Baby Lamb Chop or Lollipop Chop. With these dainty little morsels, everything surrounding the “eye” of the rib is removed (this would be the “surprise steak” or “crescent steak” on a steer), leaving just the very tender and evenly marbled “eye” of the rib. This is about the size of a silver dollar or a little larger. You can eat a baby lamb chop in one or two bites, making it a popular choice for appetizers or multi-course meals.

Since these chops come from the rack, which is the most expensive and sought after cut of lamb, and the frenching of the bones is time consuming, baby lamb chops are quite expensive.

but don’t disturb the chops for at least 4 minutes, then gently use tongs to try to lift a chop. If it doesn’t lift easily, it’s not ready to flip. Once the chops lift cleanly and easily from the pan, they will have developed a beautiful and uniform crust and should be flipped. This takes 4-7 minutes, depending on the pan and the stove. Flip to the second side and cook for another 4-7 minutes, until the crust has developed and the chops pull easily without sticking. How long you will cook them on the second side depends on the thickness of the chop and your desired doneness level. For the recommended medium-rare, pull the chops when the center reaches about 130°F. This technique is flexible in that you can play around with a variety of spice rubs; much like steak, baby lamb chops don’t need much more than a simple spice rub and sear.

Preparation and Cooking Tips

Lamb is always great with garlic, cumin, rosemary, mustard and other strong flavors, but how you choose to season your baby lamb chops will depend on where they will feature in your meal. For an appetizer, you can go big and bold, with lots of black pepper or a tangy Dijon-rosemary dipping sauce; if you’re serving them as part of a larger meal, you’ll want to make sure you’re choosing flavors that blend. You can also simply season the lamb with salt and pepper and a touch of garlic so the flavor of the meat shines through.

BY: N A F TA L I H A N AU R EC I P E S BY: S H I F R A K L E I N

W H E N I T C O M E S TO L A M B C H O PS, T H E R E I S A VA R I E T Y O F S I Z E S, S H A P E S A N D, S H A L L W E SAY, “L A M BY” F L AVO R.

To cook baby lamb chops, use a grill or cast iron skillet and work in batches so the lamb chops are not crowded in the pan. A large cast iron griddle would work well too and allow you to cook more at once. (A broiler is just not going to be reliable enough – you’ll end up with some that are charred and some that aren’t cooked.) Use a neutral oil that has a high smoke point (like grapeseed, sunflower, avocado). Make sure to wait for the oil to be shimmering before arranging the chops in the pan.

Monitor the flame to prevent burning,

JANUARY 2025 Fleishigs

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BUTCHER'S CUT

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BUTCHER'S CUT

Salt and Pepper Baby Lamb Chops with Parsnip Purée and Salsa Macha Serves: 4-6

Inspired by the flavorful dishes served at Ondas in Cedarhurst, NY, this recipe delivers a restaurant-quality meal with multiple components, perfectly balanced flavors and a straightforward approach that is easy enough to recreate at home.

8-10 1-1½ ¾ 2

baby lamb chops (about 1-inch thick) teaspoons kosher salt teaspoon freshly ground black pepper tablespoons avocado oil or grapeseed oil Parsnip Purée (recipe follows), for serving Salsa Macha (recipe follows), for garnish

1. Pat lamb chops dry with paper towels and season generously with salt and pepper on both sides.

2. Heat oil in a large cast iron pan over medium-high heat until shimmering. Working in batches, sear lamb chops for 4 minutes, undisturbed, to allow a crust to form. Once the chops lift easily, flip and sear on the other side for another 4-7 minutes, until the internal temperature reaches 130°F for medium-rare.

Remove chops from the pan and let rest for 5 minutes.

3. Serve over parsnip purée and top with salsa macha or serve it on the side.

Salsa Macha Yields: ½ cup

Salsa macha is a bold, smoky and nutty Mexican condiment that combines toasted seeds, chiles and spices in a rich olive oil base, perfect for adding a punch of flavor to any dish. It’s similar to the ever popular chili crisp.

Heat ¼ cup olive oil in a small skillet over medium heat. Add 2 tablespoons raw sunflower or pumpkin seeds, 2 tablespoons sesame seeds and 1 roughly chopped dried ancho or guajillo chili.

Toast until fragrant, 2-3 minutes. Remove from heat and stir in 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and ½ teaspoon garlic powder. Let cool slightly before transferring to a jar.

Roasted Delicata Squash Serves: 4-6

Roasted delicata squash is a simple, flavorful vegetable side dish that highlights the natural sweetness and creamy texture of this winter vegetable. When sliced into rounds, the squash develops crispy edges and a tender interior, making it a perfect side dish for any meal.

Yields: 2½ cups

1-2 2 2 1 ½ ⅛

Parsnip purée is a chef's secret weapon. It’s an easy, simple and inexpensive way to elevate braised or seared meat dishes with its creamy texture and subtly sweet, earthy flavor.

1. Preheat oven to 400°F. Slice squashes in half lengthwise and remove seeds, then slice into ½-inch rounds, discarding the ends.

Parsnip Purée

Boil 1 pound peeled and chopped parsnips in a pot of salted water until very tender, 15-20 minutes, then drain. Transfer parsnips to a blender or food processor with ½ cup unsweetened soy milk, 2 tablespoons non-dairy butter, 1 teaspoon kosher salt, ½ teaspoon white pepper and 1 teaspoon maple syrup (if desired). Blend until smooth. Season with more salt and pepper, to taste.

delicata squashes tablespoons olive oil teaspoons honey teaspoon kosher salt teaspoon cinnamon teaspoon cayenne pepper

2. Arrange squash rounds on a baking sheet (lined with parchment paper, if desired, for easy clean up). Drizzle with olive oil and honey. Season with salt, cinnamon and cayenne pepper. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.

JANUARY 2025 Fleishigs

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L'CHAIM

A Toast to Unforgettable Memories BY: GA B R I E L G E L L E R, WS E T I I I

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Fleishigs JANUARY 2025

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L'CHAIM

People eat in restaurants for a wide variety of reasons. For kosher consumers, eating in a restaurant often feels special, even when living in a large Jewish community with many different options. Think about it: someone who does not keep kosher can just walk into any food joint, anywhere, anytime, and eat whatever they like, typically at a significantly lower cost. For many observant Jews, however, restaurant dining and wine drinking are strong symbols of togetherness. Keeping kosher sets strict limitations. As a result, our cultural approach to dining out is different. Just as we drink wine primarily on Shabbos and Yom Tov, we usually patronize restaurants with friends, family or business associates, but rarely alone. Almost every time we go to a restaurant, even a casual place for breakfast or lunch, it's a unique and privileged experience. Therefore, when eating out, we enjoy living life to the fullest, so including wine is a must! Next time you go to a kosher restaurant, please make sure to look for the wines reviewed in this month's column and enjoy an elevated meal. L'chaim!

JANUARY 2025 Fleishigs

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L'CHAIM

CHAMPAGNE DRAPPIER BRUT NATURE, NV Opening up this elegant French sparkling wine is a great way to ensure an unforgettable restaurant experience.

Not only does it set the tone and mood in a celebratory fashion, but it also pairs well with almost any food.

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Fleishigs JANUARY 2025

CHÂTEAU GAZIN ROCQUENCOURT BLANC PESSACLÉOGNAN, 2021 The cool 2021 vintage in Bordeaux produced crisp and aromatic white wines. This complex, medium-bodied wine complements a baked halibut dressed in lemon, vegan butter and roasted almonds perfectly.

SHILOH SECRET RESERVE PETITE SIRAH, 2020

TURA MOUNTAIN HEIGHTS CABERNET SAUVIGNON, 2020

Ordering lamb chops? Step out of your comfort zone — instead of a familiar bottle of Cabernet Sauvignon, try this wine. Big and bold with notes of spice (black pepper) and roasted herbs, it's a match made in heaven.

If you insist on ordering a Cabernet Sauvignon with your lamb, the Tura is one you must discover.

Produced from grapes growing on the steep slopes of Israel's Shomron region, this wine is full of character. If you close your eyes while sipping it, it will almost transport you to the vineyards!

HERZOG GENERATION VIII CABERNET SAUVIGNON DOUBLE CREEK VINEYARD CHALK HILL, 2021 This is the first time this flagship Herzog is made from premium Chalk Hill Sonoma grapes, and the result is outstanding! Of all the wines on a restaurant's list, this is the one that makes celebratory meals truly memorable.

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TRENDS

BY: S H I F R A K L E I N

THE TRENDS E AC H Y E A R, D I N I N G O U T B EC O M E S I TS OW N U N I Q U E A DV E N T U R E , O F F E R I N G F R E S H E X P E R I E N C E S A N D N E W F L AVO RS. I T’S FASC I N AT I N G TO S E E W H AT STAYS I N ST Y L E , W H AT FA D E S I N TO T H E BAC KG RO U N D A N D W H AT TA K E S T H E C U L I N A RY WO R L D BY STO R M . AS T H E KOS H E R R E STAU R A N T SC E N E C O N T I N U E S TO E VO LV E , T R E N DS E M E RG E , S H A P I N G W H AT’S P O P U L A R O N M E N U S A N D H OW W E E X P E R I E N C E D I N I N G. T H I S Y E A R, O U R C U L I N A RY J O U R N E Y TO O K U S A RO U N D T H E G LO B E — F RO M O U R H O M E I N N E W YO R K TO F LO R I DA , T H E W E ST C OAST, I N T E R N AT I O N A L LY TO M E X I C O, F R A N C E , I S R A E L A N D E V E RY W H E R E I N B E T W E E N . AS W E I N D U LG E D I N T H E D I V E RS E O F F E R I N GS F RO M KOS H E R R E STAU R A N TS AC ROSS T H E G LO B E , W E D I SC OV E R E D S E V E R A L H OT T R E N DS M A K I N G WAV E S. H E R E’S A LO O K AT T H E T R E N DS S E T T I N G T H E KOS H E R D I N I N G SC E N E ON FIRE:

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EXPANSION OF SUSHI OPTIONS

TRENDS

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The expansion of sushi options within the kosher market has seen remarkable growth in recent years, with a wider range of offerings catering to diverse tastes. Upscale kosher sushi establishments are now emerging, blending traditional Japanese techniques with high-quality, kosher fish. These restaurants offer a refined dining experience as the demand for gourmet kosher food continues to rise. It’s exciting to see the kosher sushi scene evolving to provide both classic favorites and innovative new options.

Doma, NY

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Heart.Works

BOLD, JARRING, AND FULL OF FLAVOR. Brooklyn through and through.

Jumbo olives with a meaty bite, packed in a zesty, bold brine.

WITH LEMON, CHILLI PEPPERS, OR PROVENÇAL HERBS

TRENDS

ELEVATED SUSHI CONCEPTS

Sushi has exploded in the kosher dining scene, becoming so ubiquitous that it’s even showing up in pizza shops, grocery stores and other unexpected places. Who could have predicted just how far the trend would go? As sushi concepts continue to pop up across the globe, it’s clear that sushi is here to stay, with new innovations and creative takes on the classic dish continually surprising diners. It’s been an exciting year for sushi, and there’s no sign of this trend slowing down anytime soon.

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MEAT OMAKASE AT BONITO Bonito, a steakhouse in New York City, offers a unique and elevated kosher finedining experience that includes a meat omakase menu. Omakase experiences have been popping up throughout the kosher restaurant scene for a few years now. Although it’s traditionally a sushi concept, many non-kosher restaurants offer a meat omakase as well. Chef Josh Kessler is the first to do it in a kosher setting. The experience allows guests to explore a variety of steak cuts through a 10-course tasting, treating each cut differently for each omakase course.

The menu features high-quality meats, including côte de boeuf, entrecôte and skirt steak, with each course carefully crafted to highlight the optimal cooking style for each cut. The meat omakase menu is priced at $250 per person and is part of the restaurant's broader approach to offering both sushi and steak experiences under one roof​.

MONDAY NIGHT TUNA CARVING AT KOMA Aside from their multiple omakase options, the tuna carving event every Monday night at Koma Sushi in Brooklyn, NY is a mustsee spectacle. This engaging experience features skilled Japanese chefs expertly carving an entire Bluefin tuna right before your eyes, showcasing techniques with precision and artistry. Guests get to witness the cutting of prized parts of the tuna, such as o-toro (fatty tuna) and chu-toro (semifatty tuna), which are then prepared as sushi for a fresh and luxurious tasting experience.

This event has become a highlight at Koma, attracting sushi enthusiasts who appreciate both the culinary artistry and premium quality of freshly prepared tuna.

EXCEPTIONAL OFFERINGS AT OTORO Otoro is a new Japanese kosher sushi restaurant located in Queens, NY, offering an innovative take on kosher dining with a focus on aged fish, a trend gaining popularity in non-kosher circles. This technique enhances the flavor and texture of the fish, exemplified by the outstanding hamachi they serve. Beyond exceptional sushi offerings, such as premium cuts of Bluefin tuna o-toro and chu-toro, the menu includes creative dairy dishes as well. One standout item was the fish with mashed potatoes and beurre blanc sauce, which we described as the best fish dish we’ve had. With its diverse menu and highquality ingredients, Otoro delivers a refined dining experience that balances traditional Japanese flavors with modern culinary trends.

TABLESIDE OMAKASE AT DOMA Traditionally, an omakase experience happens at a sushi bar, where diners sit at the counter and watch the chef prepare each course. While you can find smaller scale omakase experiences at your restaurant table, the concept itself is evolving with innovative approaches.

One notable change is the new tableside omakase experience at Doma, a steakhouse in Cedarhurst, NY, where guests are served handmade sushi rolls, hand rolls, nigiri and sashimi carefully crafted tableside by a skilled chef. This fresh take on omakase offers a unique, personalized dining experience. It’s a shift from the traditional bar seating model, allowing guests to enjoy the same level of craftsmanship and artistry while seated comfortably. www.fleishigs.com

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TRENDS

SPICY SALMON & TERIYAKI TUNA TARTARE

A RAW DEAL YOU’LL HAPPILY TAKE EVERY TIME. 32

Fleishigs JANUARY 2025

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One undeniable trend in the world of sushi is crispy rice served many ways. When discussing the trend in our test kitchen, some had mixed feelings about it — sometimes the rice is too crispy, sometimes it’s too oily and sometimes it’s not crispy enough.

We created these battered sushi squares to showcase the crispy rice trend the way we all love it. The batter is light and crunchy and keeps the integrity of the sushi rice inside.

THE PERFECT SNAP TO YOUR SUSHI STORY.

CRISPY RICE SQUARES

TRENDS

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TRENDS

Spicy Salmon Tartare Serves: 4

Enjoy this spicy salmon tartare that comes together in minutes. ¼ 2 2 1 1

1 ¼ 1

Crispy Rice Squares Serves: 4-6

One undeniable trend in the world of sushi is crispy rice served many ways. When discussing the trend in our test kitchen, some had mixed feelings about it — sometimes the rice is too crispy, sometimes it’s too oily and sometimes it’s not crispy enough. We created these battered sushi squares to showcase the crispy rice trend the way we all love it. The batter is light and crunchy and keeps the integrity of the sushi rice inside.

NOTE: This recipe can easily be made gluten-free by using a gluten-free flour and tamari, a naturally gluten-free soy sauce.

FOR THE SUSHI RICE: 2 cups sushi rice 2½ cups water ¼ cup rice vinegar 2 tablespoons sugar 1 teaspoon kosher salt FOR THE BATTER: 1 cup all-purpose flour 1 teaspoon baking powder Pinch of kosher salt 1 cup cold sparkling water or club soda FOR FRYING AND SERVING: Avocado oil, for frying Spicy Salmon Tartare (recipe follows) 1 avocado, sliced Soy sauce, for serving Prepared wasabi, for serving Pickled ginger, for serving

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1. Rinse sushi rice under cold running water until water runs clear; drain well. Add rice to a saucepan with water. Bring to a boil, then lower heat and simmer, covered, for 18-20 minutes. Remove from heat and set aside for 10 minutes, still covered.

2. Add rice vinegar, sugar and salt to a saucepan over low heat and simmer until sugar dissolves. Alternatively, add ingredients to a microwave-safe bowl or measuring cup and microwave until sugar dissolves.

3. Transfer cooked rice to a large bowl.

Gently fold in the vinegar mixture with a wooden spatula. Set aside to cool to room temperature.

4. Line a 9x9-inch square or rectangular baking dish with parchment paper.

Press cooled sushi rice evenly into the dish. Use a wet spatula to smooth the top. Refrigerate or freeze for at least 30 minutes to firm up.

5. Once rice is firm, lift it out of the dish using the parchment paper and place it on a cutting board. Cut into squares or rectangles.

6. For the batter, mix flour, baking powder and a pinch of salt. Gradually whisk in sparkling water until smooth. The batter should be thick but pourable.

7. Heat a few inches of oil in a deep skillet to about 350°F. Alternatively, use a deep fryer. Working in batches, dip rice squares into batter, allowing the excess to drip off.

Fry for 2-3 minutes per side, until golden brown and crispy. Drain on a paper towellined plate.

8. Top crispy rice with tartare and avocado. Serve with soy sauce, wasabi and pickled ginger on the side.

cup mayonnaise teaspoons rice vinegar teaspoons Sriracha teaspoon toasted sesame oil pound sushi-grade salmon, diced Kosher salt, to taste lime, halved cup chopped scallions, optional, for garnish tablespoon toasted sesame seeds, optional, for garnish

1. Mix mayonnaise, rice vinegar, Sriracha and sesame oil until smooth. Add salmon and gently toss to coat. Season with salt, to taste.

2. Right before serving, add a squeeze of lime juice. Garnish with scallions and sesame seeds (if desired).

Teriyaki Tuna Tartare Serves: 4

If you don’t like spicy food, this version of tartare is perfect for you!

2 1 1 1 1

1 ¼ 1

tablespoons teriyaki sauce tablespoon mayonnaise teaspoon rice vinegar teaspoon toasted sesame oil pound sushi-grade tuna, diced Kosher salt, to taste lemon, halved cup chopped scallions, optional, for garnish tablespoon toasted sesame seeds, optional, for garnish

1. Mix teriyaki sauce, mayonnaise, rice vinegar and sesame oil until well smooth.

2. Add tuna and gently toss to coat.

Season with salt, to taste.

3. Right before serving, add a squeeze of lemon juice. Garnish with scallions and sesame seeds (if desired).

TARTARE TIPS: • Keep the fish chilled until ready to prepare for optimal freshness and flavor.

• Ask your fishmonger if they can dice the fish for you, making the final dish even easier to prepare.

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EXPERIENCE

One of the most well known growers and wine families of Sonoma County makes their first ever kosher offering.

Sonoma-Loeb has spent decades cultivating its vineyards with the most effective farming techniques, combinined with the expertise of world renowned winemaker Phillip Titus. It is this combination of location, land stewardship, and winemaking wisdom that makes Dignitary Pinot Noir an exceptional experience.

SOUTH AMERICAN CUISINE

TRENDS

2

Flavors from South America are making their mark on the kosher restaurant scene, and it’s not just about steak. This trend is all about incorporating the bold spices, smoky grilled flavors and fresh ingredients that define South American cooking. With restaurants pushing the boundaries of what we know as kosher, dishes such as Argentine-style empanadas, Brazilian-style charcoal chicken, tacos, rice and beans, plantains and various styles of ceviche are popping up in eateries around the world, offering a fusion of kosher and South American flavors.

Recipes on page 86.

Aguachile from Ondas in Cedarhurst, NY

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TRENDS

RESTAURANTS AS GATHERING SPOTS

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Nome (NYC)

In today’s world, dining out isn’t just about the food — it’s about creating experiences and memories. Restaurants are increasingly becoming gathering spots, where people come not just for a meal but for a sense of community.

With a focus on creating warm, inviting atmospheres, these spaces encourage conversation, celebration and connection.

Whether it’s a local neighborhood eatery or a high-end hot spot, the idea of dining as an event has never been stronger.

Turn to the Restaurant Chronicles section (pages 80 and 124) to read all about Ondas (Cedarhurst, NY) and Nome (NYC) restaurants that both exemplify this growing trend.

Ondas (Cedarhurst, NY)

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ISRAEL COMES TO AMERICA

TRENDS

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Israel’s culinary influence continues to spread across the globe, taking the United States by storm. With popular kosher spots like Crave, Ishtabach, Mojo’s and 972 Burgers Bar opening in cities around the country, Israeli street food and restaurant-style dining are now easier to access than ever before. Right after October 7th, acclaimed Israeli chef Eyal Shani opened a NYC branch of his kosher Tel Aviv restaurant, Malka. He has since opened two more kosher locations in Brooklyn, NY and West Palm Beach, FL. Following the success of Malka NYC, the team wanted to do the same for Miznon, a highly popular non-kosher chain that brings Israeli cuisine to diners across the world (Israel, NYC, Canada, France, Austria, Singapore, England and Australia). The kosher-certified locations of Miznon are located in New York City and Holmdel, NJ (within Bell Works). The kosher-certified locations have their own website, miznonkosher.com, not to be confused with the non-kosher locations.

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Share your meal. colelchabad.org

TRENDS

ISRAEL MEETS AMERICA There’s nothing quite like traveling to Israel, and one of the most thrilling aspects for kosher food enthusiasts is the abundance of options. From street food to fine dining, kosher offerings are everywhere and incredibly accessible.

Machane Yehuda shuk (market) in Jerusalem is the beating heart of this culinary scene — a vibrant hub brimming with energy, flavors and aromas. It's the spot to be, day or night.

Interestingly, many popular shuk spots were founded by Americans who moved to Israel and have since gained cult followings back in the United States. Building on this momentum, several of these beloved brands have recently expanded to America, creating buzz and excitement among foodies and kosher diners alike.

Three standout shuk-inspired eateries now making waves stateside are: • Ishtabach: Famous for its flaky, stuffed Kurdish-style shamburak pastries filled with savory ingredients like slow-cooked meats, potatoes and spices, Ishtabach just opened a location in Toms River, NJ to much acclaim.

• Mojo’s: Known for its bold Middle Eastern flavors, fresh ingredients and contemporary vibe, Mojo’s recently opened a new location in Teaneck, NJ. It will be fascinating to see if these locations can replicate the magic and loyal followings of their Israeli originals.

After all, much of their charm is rooted in the bustling, electric atmosphere of the shuk. But with the right locations and that signature Israeli flair, these spots might just become as hot here as they are in Israel.

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PLANT-BASED MEETS GRILL GREATNESS

EGGPLANT STEAKS

• Crave: A modern take on kosher dining, offering fusion dishes like brisket burgers, kimchi tacos and craft cocktails, Crave currently opened its first United States location in Woodmere, NY.

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POACHED PEAR AND ARUGULA SALAD

TRENDS

A SWEET TWIST ON YOUR LEAFY GREENS. JANUARY 2025 Fleishigs

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TRENDS

Poached Pear and Arugula Salad Serves: 4

What makes Mojo’s so exciting is its ability to seamlessly incorporate flavors and ingredients typically unavailable to the kosher consumer. By using non-dairy cheese alternatives and creative substitutions, they offer a kosher take on the classic milk-andmeat combo. Known for their pizzas and other boldly flavored comfort foods, Mojo’s has also popularized this classic salad, featuring vegan feta cheese — an ingredient that has now become widely accessible in stores like Trader Joe’s.

FOR THE POACHED PEARS: 1 cup red wine ½ cup water ¼ cup sugar 1 cinnamon stick 1-2 whole cloves, optional 1 strip of orange or lemon zest, optional 2 ripe Bosc or Anjou pears, peeled and halved FOR THE VINAIGRETTE: 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard Kosher salt and freshly ground black pepper, to taste FOR THE SALAD: 4 cups arugula ½ cup crumbled non-dairy feta cheese ¼ cup toasted walnuts or pecans ¼ cup dried cranberries or pomegranate seeds, optional 1. For the poached pears, add red wine, water, sugar and cinnamon stick to a saucepan over medium heat. Add cloves and citrus zest (if desired). Bring to a simmer, then add pears. Cook for 15-20 minutes, until pears are tender but not mushy.

2. Using a slotted spoon, transfer pears to a dish to cool. Simmer the poaching liquid until reduced to a syrupy consistency, 5-10 minutes.

3. For the vinaigrette, whisk olive oil, balsamic vinegar and Dijon mustard.

Season with salt and pepper, to taste.

4. Add arugula, feta, nuts and dried cranberries to a serving bowl and gently toss with vinaigrette.

5. Slice poached pears and arrange on top of the salad. Drizzle with any remaining poaching syrup for added flavor.

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Eggplant Steaks

Pickled Vegetables

Serves: 4

Serves: 1 ½ cups

Modern Israeli cuisine continues to evolve and expand, delighting diners worldwide with its bold flavors and creative twists.

On a recent visit to Noir, a new Israeliinspired restaurant in Great Neck, NY, we were treated to an unforgettable eggplant steak. The eggplant was perfectly seared to a golden crisp on the outside while remaining buttery-soft on the inside. Even more impressive were the condiments served alongside — a symphony of crunchy, creamy and acidic elements that turned each bite into a vibrant party for the palate.

Add ½ cup rice vinegar, ½ cup water, 1 tablespoon sugar and 1 teaspoon kosher salt to a saucepan over medium heat. Bring to a simmer and mix until sugar dissolves.

Add ½ cup thinly sliced red onions and ½ cup thinly sliced cucumbers to a jar. Pour pickling liquid into the jar. Let marinate for at least 30 minutes before serving.

1 2 3-4 ½ ½ 1

large globe eggplant, cut lengthwise into 2-inch slices teaspoons kosher salt, divided tablespoons olive oil teaspoon freshly ground black pepper teaspoon smoked paprika tomato, grated Cumin Aioli (recipe follows), for serving Pickled Vegetables (recipe follows), for serving Chopped fresh parsley, cilantro or basil, for garnish

1. Place a cast iron griddle in a 425°F oven. (If you don’t have a cast iron griddle, you can use any oven safe pan.)

2. Arrange eggplant slices on a cutting board and season with 1 teaspoon salt to draw out some of the moisture. After about 5 minutes, pat eggplant dry with paper towels.

3. Brush eggplant with oil and season with remaining 1 teaspoon salt, pepper and paprika.

4. Carefully remove the preheated cast iron pan from the oven and place eggplant on the griddle. Return to the oven and cook for 20-25 minutes.

5. Transfer eggplant to a serving platter.

Top with dollops of grated tomato and drizzle with cumin aioli. Garnish with pickled vegetables and fresh herbs.

Cumin Aioli Yield: ½ cup

Mix ½ cup mayonnaise, 1 minced garlic clove, 1 teaspoon ground cumin and 1 tablespoon lemon juice. Season with kosher salt, to taste.

Preserved Lemon Tongue Serves: 6

This dish draws inspiration from Ishtabach, where you can enjoy tender tongue with preserved lemon either stuffed and baked into their signature dough or plated alongside a fresh salad or side. We recreated the plated version and were blown away by the combination of the melt-in-your-mouth tongue and the vibrant, herby preserved lemon topping, which added the perfect acidic kick. It’s even delicious when served at room temperature.

1

1 2-3 1 1 1 ½ ¼

(2-3 pound) beef tongue, rinsed Water, to cover tablespoon olive oil cloves garlic, minced cup preserved lemons, rinsed and finely chopped teaspoon ground cumin teaspoon ground coriander teaspoon kosher salt cup freshly ground black pepper Chopped fresh parsley or cilantro, for garnish

1. Add beef tongue to a large pot or Dutch oven and cover with water. Bring to a boil, then lower heat and simmer, covered, for 2½-3 hours, until fork tender. You may need to skim off any foam that rises to the surface.

2. Drain tongue. Once cool enough to handle, peel the skin off the tongue (it should come off easily when warm), then slice into thin pieces or shred like pulled beef.

3. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add preserved lemons, cumin, coriander, salt and pepper. Sauté for another 2-3 minutes.

4. Add tongue, tossing to coat evenly. Sauté for another 5 minutes to warm through.

5. Transfer to a serving platter and garnish with fresh herbs.

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TRENDS

PRESERVED LEMON TONGUE

CHANGE IT UP: Follow directions above for boiling and peeling tongue, then slice into ½-inch “steaks.” Drizzle with olive oil and pan sear in a hot cast iron grill pan or skillet for 1-2 minutes per side. Serve with preserved lemon sauce and garnish with herbs.

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TRENDS

BOBA

Boba, also known as bubble tea, is a sweet, refreshing drink that originated in Taiwan. It typically consists of a tea base (such as black, green or oolong tea), milk or fruit flavoring and chewy tapioca pearls (the “boba”). The drink can be served cold or hot, with a variety of flavors and toppings, making it a fun and customizable treat.

5

THE GROWING USE OF APPS

Now, boba lovers can enjoy kosher options! The popular Long Island chain Yaaas Tea now has a kosher certified location in Great Neck, NY and there are a few places in Cedarhurst/Lawrence, NY (like Uncle Mochi and Bean & Berry) that have both boba tea and boba coffee.

Plus, for those who prefer to make their own at home, you can look for the kosher certified Bobabam Instant Boba Kit in a few flavors at many supermarkets, including Target.

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The growing use of mobile apps has become a powerful tool for restaurants to expand and retain their clientele.

With many diners opting for the convenience of mobile ordering, delivery and reservations, apps have allowed restaurants to reach a wider audience, offering a seamless experience from menu browsing to payment. For established restaurants, apps provide a direct line of communication with customers, offering promotions, loyalty programs and personalized recommendations that help drive repeat business and create a more personalized dining experience.

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In addition to attracting new customers, apps also help restaurants maintain their existing clientele by providing easy access to menu updates, special events and exclusive deals. As consumers continue to embrace digital dining options, restaurants that embrace app technology can enhance customer loyalty and keep their patrons engaged even when they’re not dining in person. The use of apps has transformed the dining landscape, offering restaurants a chance to remain competitive in an increasingly tech-savvy world.

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TRENDS

REDEFINING FINE DINING

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Fine dining is all about elevating the entire dining experience, and for a true fine dining experience, the atmosphere, service and attention to detail matter just as much as the food. Chef Isaac Bernstein’s latest move in revolutionizing kosher cuisine comes as the culinary manager for The Reserve Group, where he recently oversaw the opening of Reserve Cut Midtown (pictured here).

We were immediately drawn to the “old money” vibes of this spot, with its impeccable attention to detail.

From the warm, brioche-style dinner rolls served with a generous helping of non-dairy butter to the thoughtful tea service at the end of the meal, every touch added to the refined atmosphere. Of course, the food was exceptional, especially the fantastic sushi, but the overall fine dining experience truly stood out.

Other New York City restaurants that offer a similar fine dining experience are Tabernacle, with a sophisticated atmosphere and a menu that blends modern twists on Jewish classics and contemporary culinary techniques, and Mike’s Bistro, which with its upscale, inventive menu, making it a favorite among those seeking a refined kosher meal. These spots showcase the growing trend of highend kosher dining, where diners can enjoy a level of cuisine and ambiance that rivals any fine dining experience outside the kosher world. Further down south, Asiatiko in Miami, FL is another example of elevated kosher dining with a playful twist, offering an exciting fusion of Asian flavors in a modern, eye-catching atmosphere.

These fine dining establishments prove that kosher cuisine can stand out in both quality and presentation, appealing to those with refined tastes.

Even dairy food, particularly Italianinspired cuisine, has experienced a renaissance in the kosher world, thanks to two beautifully designed spaces rooted in the Syrian Jewish community: Castelle in Brooklyn, NY and Teva in Deal, NJ. Both venues elevate high-end Italian cuisine while offering stunning, thoughtfully designed dining environments.

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TRENDS

As the kosher consumer’s palate expands, so too do restaurant menu offerings, particularly when it comes to lamb. We’ve noticed an increasing number of restaurants offering well-prepared lamb dishes that cater to adventurous diners looking for new culinary experiences.

Marani in Queens, New York has stood out in this regard since its opening, consistently offering a variety of lamb dishes cooked to perfection. From their braised lamb shank to grilled baby lamb chops, you can always expect freshness and top-notch preparation. Reserve Cut Midtown in New York City also offers an exceptional lamb trio on their menu, featuring a shredded braised lamb shoulder deep-fried to crispy perfection, a glazed baby lamb rib and a tender lamb chop, delivering a true lamb experience.

LAMB OPTIONS EXPAND

Other spots are also raising the bar. Ondas in Cedarhurst, NY offers an incredible baby lamb chop dish served with salsa macha, while New York City hot spot Wall Street Grill serves char sui-inspired lamb ribs with a Szechuan pepper-honey glaze, a delicious fusion of flavors. In Los Angeles, CA, Next Door offers lamb chops with stuffed onions, green beans and Jerusalem artichoke cream, showcasing the beauty and elegance of Israeli cuisine. For a more rustic take, Pat’s, a short drive over, serves a comforting braised lamb shank with root vegetables, while The Harbour Grill in Miami, FL features tender grilled baby lamb chops served with French green beans. These offerings reflect the growing trend of sophisticated and diverse lamb dishes, satisfying even the most discerning diners.

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Degustation of Lamb from Reserve Cut Midtown

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TRENDS

KOSHER “OUT OF TOWN”

Chef Mendel Segal of Mendel’s KC BBQ and Fiamma in Cleveland, OH

Malka in West Palm Beach, FL

9

The trend of kosher dining spreading beyond major cities like New York, Miami and Los Angeles is stronger than ever.

Whether it’s kosher options in vacation hot spots or cities with smaller Jewish populations, kosher restaurants are popping up in places previously underrepresented on the kosher dining map. This growing accessibility means more people can enjoy high-quality kosher dining, no matter where they are.

In recent years, "out of town" Jewish communities in the United States have seen a surge in kosher restaurant options, catering to the growing number of Jewish families seeking quality dining experiences outside major metropolitan areas. As these communities expand, so does the demand for diverse kosher offerings, ranging from casual eateries to more upscale dining experiences. Local entrepreneurs and chefs are stepping up to the challenge, introducing a variety of cuisines while adhering to kosher standards, making it easier for Jewish families to maintain their dietary practices without compromising on convenience or taste. Cleveland, OH, Boca Raton, FL and Boynton Beach, FL are a few of the communities that have had established Jewish communities for decades but are only recently seeing an uptick in kosher establishments in recent years.

In Cleveland, Chef Mendel Segal, a resident of Cleveland himself and established pitmaster, is the chef/owner of Mendel's KC BBQ and the recently opened Fiamma, an Italian fusion dairy restaurant. The Jewish community in Boca Raton has been growing exponentially, so it only makes sense that established restaurant owners and restaurant concepts are opening there. For instance, Bambu Pan Asian Kitchen (from Miami, FL) recently opened in Boca, as well as a Smash House Burgers franchise (read more about franchises on page 134). With a competitive housing market in Boca, families are moving slightly north (only 15 miles or so) to Boynton Beach, which is no longer just known as just a Jewish retirement community! Last year, KC Market opened a full-service kosher supermarket with some takeout options. Around the same time, Bissli Grill, a shawarma/falafel restaurant opened and more recently The W, a steakhouse on the grounds of The Westchester Country Club.

KosherChobee and Malka are newly added to the roster of kosher options in this area, in nearby West Palm Beach.

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DUBAI CHOCOLATE

TRENDS

10

Dubai chocolate is definitely having its moment — likely one of the most viral food trends of 2024, poised to become a staple this coming year.

It’s a chocolate bar with a filling made from pistachio cream and kataifi, shredded phyllo dough.

These magical, textural delights are now even appearing in various supermarkets. Our top picks come from The Boozery in Brooklyn, NY and Café Chocolat in Cedarhurst, NY (though availability can be limited, so call ahead!). The Nuttery, with locations in Brooklyn, NY, Monroe, NY and Lakewood, NJ, also offers Dubai chocolate, conveniently available for online purchase at thenuttery.com. Café Chocolat has taken it a step further, crafting a Dubai chocolate-inspired cronut for Chanukah and Dubai chocolate croissants (quantities limited).

LAKEWOOD, NEW JERSEY AS A KOSHER RESTAURANT HOT SPOT

11

Lakewood, NJ has undergone an unimaginable transformation in recent years. Once known as a hub for Torah learning and kollels, it was a simpler, quieter town where many families sought a slower-paced life. While some areas still embrace that simple lifestyle, Lakewood’s population has exploded in the past decade. Families that grew up there are now raising their own children, while many newcomers, particularly from Brooklyn, have flocked to Lakewood for its suburban appeal. With this growth has come a booming retail scene, with high-end boutiques and stores that resemble those you’d find on Fifth Avenue — except they cater to the Orthodox Jewish community.

The food scene has seen a similar surge. Lakewood now boasts a wide array of restaurants that offer something for everyone, from classic diner-style spots (try the doughnuts and breakfast special at Bagel Nosh) to the newest trendy establishments like Rosemary Artisanal Bagelry, which offers a drive-through service and has an incredible breakfast bagel and pancakes. For lunch or dinner, Mike’s Chicken serves fried chicken so good it attracts locals who don’t even keep kosher. For those craving more traditional fare, Yapchik offers a modern twist on heimish Jewish classics. Lakewood also features a diverse selection of cuisines — Mexican, Chinese, Japanese — along with an incredible variety of kosher supermarkets to meet the needs of today’s modern kosher palate. You can even get authentic American barbecue done right at Southside. Looking for a high-end steakhouse? Try Tomahwak or Char-Q; both truly exemplify the fine-dining steakhouse experience with amazing ambiance. For food lovers, spending a day eating your way through Lakewood is truly a worthwhile experience.

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TWO UNDER TWO? We've got the double stroller for you.

anbbaby.com | 877-BABY-NYC | 1168 Wantagh Ave Wantagh, NY 11793

BY: S H I F R A K L E I N

Memorabl Bite

MEMORABLE BITES

T H E R E A R E T H OS E D I S H E S T H AT YO U E AT A N D N E V E R FO RG E T. T H E Y H AV E T H AT S P EC I A L SO M E T H I N G — W H E T H E R I T’S T H E U N E X P ECT E D T W I ST O F A C O M P L E T E LY N E W A N D U N I Q U E F L AVO R O R A C L ASS I C D O N E SO W E L L T H AT I T M A K E S YO U U N D E RSTA N D W H Y I T’S A T I M E L E SS FAVO R I T E . T H E S E A R E T H E D I S H E S T H AT L I N G E R I N YO U R M E M O RY, L E AV I N G YO U C R AV I N G T H E E X P E R I E N C E LO N G A F T E R T H E M E A L I S OV E R. T H I S Y E A R, W E H A D T H E P L E ASU R E O F E N J OY I N G SO M E T RU LY U N FO RG E T TA B L E D I S H E S.

MEMORABLE BITES: 1. Okonomiyaki with Teriyaki-Glazed Sea Bass Sen Sakana (NYC)

2. Olive Oil Dinner Rolls with Herb “Butter” Reserve Cut Midtown (NYC)

3. Pistachio Cake with Pistachio Cream “Cheese” Frosting and Poached Pineapple Anju (Cedarhurst, NY)

4. Apricot Chicken Salad Marani (Queens, NY)

5. Honey Chipotle Wings

Lenny’s Casita (Los Angeles, CA)

6. Breakfast Burritos

Mensch (Los Angeles, CA)

7. Chocolate Dessert Presentation Seared (Lakewood, NJ)

8. Tajín Steak Milanesa (page 85) Ondas (Cedarhurst, NY)

9. Beef Bacon Jam Smashburger (page 138)

Smash House (multiple locations)

10. Kebabs and Gyro Kebabs

Bridge (Highland Park, NJ)

11. Potato Slice Green

Olive Pizza (New Hyde Park, NY)

12. Breakfast Bagel Rosemary

SO M E W E R E E N T I R E LY N E W, W H I L E

Artisanal Bagelry (Lakewood, NJ)

OT H E RS W E R E C L ASS I C FAVO R I T E S,

13. Rice Bowl Special

E X EC U T E D I N A WAY T H AT E L E VAT E D T H E M TO A N OT H E R L E V E L . H E R E A R E SO M E O F T H E D I S H E S T H AT STO O D O U T TO U S T H I S Y E A R — D I S H E S T H AT M A D E A L AST I N G I M P R E SS I O N A N D L E F T U S WA N T I N G M O R E , SO W E C R E AT E D T H E M FO R YO U.

Bambu Pan Asian Kitchen (Miami and Boca Raton, FL)

14. Steamed and Fried Tamales

Mis Dos Cielos (Encino, CA)

15. Miso Chocolate Chip Cookie

Lamalo (Los Angeles, CA)

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MEMORABLE BITES

1.

Okonomiyaki with TeriyakiGlazed Sea Bass One of the best things we ate this year was the okonomiyaki (Japanese cabbage pancakes) at Sen Sakana in New York City. This unique Nikkei (Japanese-Peruvian) restaurant, helmed by Chef Mina Newman, stands out for its inventive menu and dedication to sourcing exclusive kosher Japanese ingredients, such as bonito flakes (katsuobushi) and yuzu juice, which are otherwise nearly impossible to find.

Chef Mina’s version of this classic Japanese dish is elevated with seared teriyaki-glazed sea bass, taking the dish to a whole new level. We loved it so much that we recreated it at home and love to make it for special occasions.

It’s a memorable dish that brings the essence of Sen Sakana into our own kitchen. Typically, it’s the protein that’s the star of the dish, but in this case, the okonomiyaki is special all on its own.

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2.

Olive Oil Dinner Rolls Bread service is a hallmark of fine dining, setting the tone for a memorable meal with warm, fresh-baked rolls that elevate the entire dining experience. These fluffy rolls are inspired by the exceptional bread service we experienced at Reserve Cut Midtown, so we recreated it at home with a family-style version that is sure to impress.

The warm, freshly baked brioche-style rolls are a show-stopping addition to any meal. Whether you're hosting an intimate dinner party or Friday night dinner, these rolls will bring a touch of fine dining to your table.

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Okonomiyaki with TeriyakiGlazed Sea Bass

Teriyaki-Glazed Seared Sea Bass

Serves: 4

Serves: 2

FOR THE OKONOMIYAKI: 4 cups roughly chopped green cabbage 2 tablespoons toasted sesame oil 1 tablespoon soy sauce ½ cup chopped scallions 1⅓ cups all-purpose flour ⅔ cups water, plus more as needed 2 eggs ½ teaspoon baking powder ½ teaspoon kosher salt Oil, for frying

Finishing this simple seared fish with a light brushing of an easy teriyaki glaze ties the dish together with the okonomiyaki.

FOR SERVING: Teriyaki-Glazed Seared Sea Bass (recipe follows) Japanese mayonnaise (such as Kewpie) Sweet sushi sauce Sliced nori Pickled ginger 1. Toss cabbage with sesame oil, soy sauce and scallions; set aside for a few minutes.

2. In a separate bowl, whisk flour, water, eggs, baking powder and salt until a pancake-like batter forms. Mix cabbage mixture into the batter until just incorporated.

3. Heat an inch of oil in a skillet over medium heat. Scoop batter into the skillet (about ½-1 heaping cup per pancake), forming pancakes about ¼-½-inch thick.

You can customize the size you’d like for the pancake. Cook pancake for 3-5 minutes on the first side, flipping carefully once the bottom is golden brown. Cook on the other side until golden and cooked through. Repeat with remaining batter.

4. Top each okonomiyaki with a piece of sea bass. Drizzle with Japanese mayonnaise and sweet sushi sauce.

Garnish with nori and pickled ginger.

FOR THE TERIYAKI GLAZE: ¼ cup soy sauce ¼ cup mirin 2 tablespoons sugar 1 tablespoon sake, optional FOR THE SEA BASS: 2 (4-6 ounce) skin-on sea bass fillets 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon olive or avocado oil 1. For the teriyaki glaze, add soy sauce, mirin, sugar and sake (if desired) to a saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves.

Lower heat and cook until thickened slightly.

2. Season fish with salt and pepper.

3. Heat oil in a non-stick skillet over medium-high heat. Sear fish, skin-side down, for 3-4 minutes, until skin is crispy.

Flip and cook for another 2-3 minutes.

4. Brush with teriyaki glaze in the last minute of cooking.

Olive Oil Dinner Rolls Yield: 12 rolls

1 ¼ 1 ¼ 1 1 3¼

cup warm soy milk cup sugar (0.25-ounce) packet (2¼ teaspoons) active dry yeast cup extra-virgin olive oil, plus more for brushing egg teaspoon kosher salt cups all-purpose flour, divided, plus more for dusting Vegan Herb Butter (recipe follows), for serving

1. Mix milk, sugar and yeast in a mixing bowl; set aside for 5-10 minutes, until foamy.

2. Add oil, egg, salt and 2 cups flour; mix until well combined. Gradually add remaining 1¼ cups flour until a soft, but slightly sticky dough, comes together. Turn dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic.

Alternatively, mix using a stand mixer with a dough hook attachment for about 5 minutes.

Place dough into a greased bowl, cover with a clean towel or plastic wrap and set aside to rise in a warm place for 1-1½ hours, until doubled in size.

3. Once risen, punch down dough and divide into 12 equal pieces. Roll each piece into a smooth ball and place into a greased 9x13-inch baking dish. Cover baking dish with a towel and set aside to rise again in a warm place for 30-45 minutes, until puffed up.

4. Preheat oven to 375°F. Bake rolls for 15-18 minutes, until golden brown. Immediately brush tops with more olive oil for an extrasoft crust and shine. Serve with butter.

Herb “Butter” Yield: ⅔ cup

You can’t have freshly baked bread without a delicious herb butter to go with it!

Mix 1 stick (½ cup) softened non-dairy butter, 1 tablespoon finely chopped fresh parsley, 1 tablespoon finely chopped fresh chives, 1 teaspoon finely chopped fresh thyme leaves, 1 teaspoon finely chopped fresh rosemary leaves, 1 minced garlic clove, ¼ teaspoon kosher salt, a pinch of freshly ground black pepper and the zest of 1 lemon (if desired). Transfer mixture to a sheet of parchment paper or plastic wrap, shape into a log and wrap tightly.

Refrigerate for 1-2 hours to firm up.

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Shukerica D’Am

A Bowl of Mediterranean Magic With his iconic Jerusalem beard and booming energy, Shlomi welcomes you.

"Come and taste!”

“How do I know what you’ll want to try?”he asks. “Well, if you’re Ashkenazi, I won’t give you the spiciest thing to try,”Shlomi laughs. “So, grab a pita, swipe, and get dipping!”

"I brought this from my years in Israel at the Shuk Hacarmel,” Shlomi explains passionately. “No garbage, no chemicals—only the best ingredients.”

Hope your day continues to go smoothly!

Shlomi Bendavid, YOUR HUMMUS EXPERT

BOYNTON

HOLLYWOOD

HALLANDALE

3775 W. Woolbright Rd. Boynton Beach, FL 33436 561.396.9711

5650 Stirling Rd. Hollywood, FL 33021 954.963.1313

1002 E Hallandale Beach Blvd.

Hallandale, FL 33009 754.764.1313

Shlomi’s

KosherCentral.com

MEMORABLE BITES

3.

Pistachio Cake with Pistachio Cream “Cheese” Frosting and Poached Pineapple There are some dishes that define a restaurant.

When Anju opened in Cedarhurst, NY, they had an incredible pistachio cake with poached pineapple on the menu, which hit just right. It was unique, complex and exciting — a refreshing update on the more traditional desserts found on kosher restaurant menus today.

Although this dessert is no longer available on the menu (maybe they’ll bring it back?), pistachios have truly taken over food culture. It all started with the Dubai chocolate viral moment and exploded from there. In fact, Café Chocolat in Cedarhurst, NY has created their own version of this treat and even made a Dubai chocolate cronut at one point!

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Pistachio Cake with Pistachio Cream “Cheese” Frosting and Poached Pineapple

4. Whisk milk and non-dairy yogurt.

Gradually add dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients.

Serves: 8-10

5. Pour batter into the prepared pans and smooth the tops. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Inspired by the pistachio craze and Anju's dessert, I started experimenting with pistachios, and this cake is the result.

The pistachio cream cheese frosting is unbelievably delicious. I’d even encourage you to make just the frosting as your elevated take on a cream cheese frosting.

You can serve this cake in various ways — make it a layered cake, a sheet cake or cut it into rectangles and serve it deconstructed, just like a restaurant would.

FOR THE CAKE: 1 cup shelled unsalted pistachios, plus more for garnish 1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon kosher salt 1 stick (½ cup) non-dairy butter substitute, softened 1 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract ½ cup soy milk ½ cup non-dairy yogurt or sour cream Poached Pineapple (recipe follows), for serving

6. For the pistachio cream “cheese” frosting, beat cream cheese, butter and pistachio butter until smooth. Gradually add confectioners’ sugar and vanilla, mixing until fluffy and incorporated.

7. Ice cake with frosting or serve it on the side. Serve with poached pineapple.

Poached Pineapple Serves: 4-6

This pineapple is delicious served over a piece of cake with a bit of the extra syrup or served as is with a scoop of vanilla ice cream or a dollop of whipped cream. You can also add fresh mint leaves for a pop of color and freshness.

Peel and core 1 pineapple, then cut into rings or wedges. Add 2 cups water, 1 cup sugar, 1 cinnamon stick, 1 star anise pod (if desired), 1 split whole vanilla bean and the juice of 1 lime (if desired) to a saucepan over medium heat. Bring to a boil and stir occasionally until sugar has dissolved. Add pineapple. Lower heat and simmer for 10-15 minutes, until pineapple is tender but not falling apart. Remove from heat and let pineapple cool before serving.

FOR THE PISTACHIO CREAM “CHEESE” FROSTING: 1 (8-ounce) container non-dairy cream cheese, softened ⅓ cup non-dairy butter substitute, softened ¼ cup pistachio butter 2 cups confectioners’ sugar 1 teaspoon pure vanilla extract or pistachio extract 1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or one 9x13inch pan; set aside.

2. Pulse pistachios in a food processor fitted with the S-blade attachment until finely ground; don’t over-process or it will turn into a paste. Whisk ground pistachios, flour, baking powder, baking soda and salt; set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, 3-4 minutes.

Add eggs, one at a time, then vanilla extract; beat until just incorporated.

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MEMORABLE BITES

4.

Apricot Chicken Salad Serves: 2-4

Marani in Queens, New York is a Georgian restaurant best known for their lamb dishes (pages 42 and 112) and Georgian specialties. One underrated item on their menu is their arugula chicken salad with dried apricots. It’s so refreshing, and I love ordering it with some of the heavier mains for a delicate balance.

If your local kosher supermarket has a takeout department that sells grilled chicken cutlets, this is one shortcut that is worth taking. Otherwise, grill chicken cutlets at home using your favorite recipe (check the Fleishigs app for inspiration).

Unless you have an aversion (in which case use another tender herb like dill, parsley or basil), don’t skip the tarragon — it’s such an underrated herb!

FOR THE TARRAGON VINAIGRETTE: ¼ cup white wine vinegar or apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey or maple syrup, optional ½ cup olive oil 2 tablespoons chopped fresh tarragon or 1 tablespoon dried tarragon Kosher salt and freshly ground black pepper, to taste FOR THE SALAD: 1 cup chopped grilled chicken 4 cups arugula 1 cup sliced celery ½ cup chopped dried apricots ¼ cup sunflower seeds ¼ cup pepitas 1. Whisk vinegar, Dijon mustard and honey (if desired) until well combined.

Gradually add olive oil, whisking until vinaigrette is emulsified and smooth. Add chopped tarragon and season with salt and pepper, to taste.

2. Arrange all salad ingredients in a serving bowl and lightly toss with vinaigrette.

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MEMORABLE BITES

5.

Honey Chipotle Wings This recipe is inspired by the wings we enjoyed at Lenny’s Casita in Los Angeles, California.

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MEMORABLE BITES

Honey Chipotle Wings Serves: 4-6

Lenny's Casita in Los Angeles, CA is known for many things, but their wings are at the top of that list. The sauce is the perfect balance of sweet, spicy and tangy — an impressive recreation if we may say so!

NOTE: Chipotle peppers in adobo sauce is quite a spicy product, so adjust the quantity based on your spice preference.

FOR THE CHICKEN WINGS: 2 pounds chicken wings, split into drumettes and flats 1 tablespoon baking powder ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon garlic powder ½ teaspoon smoked paprika FOR THE SAUCE: 2 tablespoons non-dairy butter substitute ⅓ cup honey ¼ cup brown sugar 2 tablespoons ketchup 2-3 tablespoons adobo sauce (from canned chipotle peppers in adobo) 1-2 chipotle peppers in adobo, minced 1 tablespoon apple cider vinegar or lime juice Kosher salt, to taste Toasted sesame seeds, for garnish Lime wedges, for serving 1. Preheat oven to 400°F. Line a baking sheet with foil and set a wire rack on top of it. Lightly grease the rack with non-stick cooking spray.

2. Pat wings dry with paper towels and add to a large bowl; toss with baking powder, salt, pepper, garlic powder and paprika until evenly coated. Arrange wings in a single layer on the wire rack. Cook for 40-45 minutes, flipping halfway through, until wings are golden brown and crispy.

3. For the sauce, melt butter in a saucepan over medium heat. Add honey, brown sugar, ketchup, adobo sauce, chipotle peppers and apple cider vinegar; stir to incorporate. Bring to a simmer and cook for 2-3 minutes. Season with salt, to taste.

4. Add wings to a clean bowl and toss with sauce until evenly coated. Garnish with sesame seeds and serve alongside lime wedges.

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MEMORABLE BITES

6.

Breakfast Burritos Serves: 4

Although famous for their line of French pastries, Mensch Bakery in Los Angeles, California has a stellar breakfast menu, including a breakfast burrito packed with deliciousness.

4 ¼ 1 ½ 1 1 1 4 1

1 1

large eggs cup unsweetened soy milk or almond milk teaspoon kosher salt teaspoon freshly ground black pepper tablespoon olive oil small onion, diced bell pepper, diced large flour tortillas (15-ounce) can black beans, rinsed and drained Breakfast Potatoes (recipe follows) cup shredded non-dairy cheese avocado, sliced, for serving Fresh cilantro, optional, for garnish

1. Whisk eggs, milk, salt and pepper; set aside.

2. Heat olive oil in a skillet over medium-high heat. Add onions and peppers; sauté until softened, about 5 minutes. Add egg mixture and stir gently until eggs are scrambled and cooked through.

3. To assemble burritos, lay a flour tortilla on a clean surface. Add some scrambled eggs, black beans, breakfast potatoes and a sprinkle of shredded cheese. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Repeat with remaining tortillas and ingredients.

If desired, toast the exterior of the burritos, seam-side down, in a lightly greased skillet for about 2 minutes per side.

4. Slice burritos in half. Serve with avocado and garnish with fresh cilantro (if desired).

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MEMORABLE BITES

Breakfast Potatoes Serves: 4

These breakfast potatoes are the star of the breakfast burritos — I highly recommend making a second portion just for snacking! They are the perfect side dish for any breakfast or brunch spread.

Bring a pot of salted water to a boil. Add 4 peeled and diced medium Russet or Yukon Gold potatoes; cook for 5-7 minutes, until almost fork-tender. Drain potatoes and let sit in the colander for a few minutes. Meanwhile, heat 2 tablespoons olive oil in a skillet over mediumhigh heat. Add 1 diced onion and 1 diced bell pepper; sauté for about 5 minutes, until onions and peppers begin to soften.

Add parboiled potatoes, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika and ½ teaspoon freshly ground black pepper.

Drizzle with another tablespoon of olive oil; cook for 10-15 minutes, turning occasionally, until potatoes are golden brown and crispy. Season with more salt and pepper, to taste.

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Fill your basket with savings at KolSave!

Find everything you need under one (super-convenient) roof!

Great selection, great quality and — because we're KolSave — always great prices.

SAVINGS PLAZA

SUN-TUES: 7am-8pm / WED: 7am-10pm

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FRI: 7am-2 hours before Shabbos

516.371.6200

THURS: 7am-11pm

info@kolsavemarket.com

@kolsavemarket

MEMORABLE BITES

7.

Chocolate Dessert Presentation Seared in Lakewood, NJ is at the top of the presentation and taste game. There is so much TLC that goes into making a dish, and they succeed greatly at putting together various complex components to create magic. This dessert is the perfect example of that. It has four separate components that come together in an easy but elegant manner for an impressive, rich and balanced chocolate dessert.

EDITOR’S NOTE: A few days before print, we were notified that Seared was bought out

by Bordeaux. We are not sure what is next for the restaurant and the space, but this dessert will forever remain a masterpiece in our minds.

Espresso Chocolate Cake Chocolate Mousse Chocolate Ganache Chocolate Shards

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1

3

2

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MEMORABLE BITES

Espresso Chocolate Cake

Chocolate Ganache

Chocolate Shards

Serves: 8-12

Yield: 1 cup

Yield: 1 cup

Inspired by the beautifully presented chocolate dessert at Seared in Lakewood, NJ, this delicious, moist chocolate cake comes together quickly in one bowl. The recipe makes two 9-inch cakes (so you can freeze one for another time) or one 9x13 to feed a crowd. The cake is delicious on its own with a cup of tea, but feel free to add any or all of the other chocolate components for the full experience.

The corn syrup adds a beautiful shine to the glaze, but is optional.

This is the secret to making those chocolate shards you see on fancy cakes and desserts.

FOR THE CAKE: 1¾ cups all-purpose flour 1¾ cups sugar ¾ cup unsweetened cocoa powder 1½ teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon kosher salt 2 large eggs 1 cup non-dairy milk ½ cup vegetable oil or melted coconut oil 2 teaspoons pure vanilla extract 1 cup hot brewed espresso or strong coffee

FOR SERVING: Chocolate Mousse (recipe follows) Chocolate Ganache (recipe follows) Chocolate Shards (recipe follows 1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or one 9x13.

2. Whisk flour, sugar, cocoa powder, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla extract; whisk until completely incorporated.

Alternatively, use a hand mixer. Carefully mix in hot espresso until well combined (the batter will be thin).

3. Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

4. Serve cake with chocolate mousse, then drizzle with chocolate ganache and top with chocolate shards.

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Add 8 ounces chopped semisweet or bittersweet chocolate and 1 tablespoon light corn syrup (optional) to a heatproof bowl. Add ½ cup coconut cream or nondairy whipping cream to a saucepan.

Heat until it just starts to simmer, then remove from heat and pour over chocolate. Let it sit for 2-3 minutes, then gently whisk until smooth and glossy.

Add 1 teaspoon pure vanilla extract (if desired) for extra flavor. Let ganache cool at room temperature for 10-15 minutes, until it thickens slightly but is still pourable.

Chocolate Mousse Serves: 6-8

This chocolate mousse is excellent with a piece of cake, but is just as delicious on its own, served with fruit and whipped cream.

Add 8 ounces chopped semisweet or bittersweet chocolate to a heatproof bowl. Melt over a pan of simmering water (double boiler). Alternatively, use a microwave-safe bowl and melt in the microwave in 20-second intervals, stirring in between, until fully melted.

Pour melted chocolate onto a parchmentlined baking sheet. Alternatively, line the baking sheet with a silicone mat. Use an offset spatula or the back of a spoon to spread chocolate into a thin, even layer (about ⅛-inch thick). Refrigerate for about 30 minutes, until chocolate is completely set and firm. Use a sharp knife or a large, heavy-duty spatula to break the chocolate into shards of varying sizes and shapes. Store chocolate shards in an airtight container at room temperature, away from heat and humidity, until ready to use.

Add 6 ounces chopped semisweet or bittersweet chocolate to a heatproof bowl. Melt over a pan of simmering water (double boiler). Alternatively, use a microwave-safe bowl and melt in the microwave in 20-second intervals, stirring in between, until fully melted; set aside.

Whisk 4 egg yolks, ¼ cup sugar and a pinch of kosher salt in a saucepan over medium heat. Add 1 cup coconut milk or non-dairy whipping cream and whisk to incorporate. Bring mixture to a simmer and stir constantly until it thickens and coats the back of a spoon, 5-7 minutes (do not let it boil). Remove from heat and gradually pour egg custard mixture into the melted chocolate, whisking until smooth and incorporated. Mix in 1 teaspoon pure vanilla extract. Let mixture cool at room temperature, then cover with plastic wrap and chill in the fridge for at least 3 hours, until set. Once chilled, use a hand mixer (preferably with a whisk attachment) and mix for 1-2 minutes, until it becomes light and fluffy.

Refrigerate mousse until ready to serve.

www.fleishigs.com

The art of wine baglietti.it baglietti.it

MEMORABLE BITES

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8. 9.

Tajín Steak Milanesa

This Mexican version of Milanese on the menu at Ondas in Cedarhurst, NY is always such a hit.

The Tajín spice adds the perfect balance of flavor to the bread crumbs.

Find the recipe on page 85.

Beef Bacon Jam Smashburger This decadent burger from Smash House (multiple locations) combines juicy beef patties with sweet and savory beef bacon jam, creating a mouthwatering blend of flavors.

Perfect for foodies craving a gourmet twist on a classic smashburger. Find the recipe (and its accompaniments) on page 138.

10. 12.

Kebabs and Gyro Kabobs

Bridge in Highland Park, NJ is the only kosher Turkish restaurant that we know of, offering a unique take on the typical kebabs found in kosher restaurants. The tender gyro kebab is packed with authentic taste and made of ground meat that is roasted whole and shaved into slices. A must-try spot for hearty and flavorful Middle Eastern fare.

Breakfast Bagel Rosemary Artisanal Bagelry in Lakewood, NJ crafts the ultimate breakfast bagel, packed with fresh, savory fillings and a hint of rosemary’s herbaceous flair in the bagel itself, which is dramatically green. Their efficient and unique-forkosher drive-thru makes gourmet breakfast a grab-and-go delight.

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13. 14.

Rice Bowl Special

Perfect for when you just can't decide, this daytime special from Bambu Pan Asian Kitchen (Miami and Boca Raton, FL) offers a variety of goodies in one cost-effective meal. Enjoy a mix of protein, veggies, an egg roll and dipping sauce for a satisfying lunch experience.

Steamed and Fried Tamales The Jewish, Mexico City-born chef at Mis Dos Cielos in Encino, California makes some of the most authentic Mexican food we have ever tried. The tamales are phenomenal and the mole even better.

We couldn’t get over the variation in the steamed and fried versions!

Disclaimer: As this issue was going to print, Mis Dos Cielos announced that as of 1/1/25, they will no longer be kosher certified.

15. 16.

Miso Chocolate Chip Cookie When visiting Los Angeles, CA, everyone told us we had to try Lamalo for these cookies, and they weren’t wrong. It’s crispy, chewy, salty and caramel-y all at once, making for a delicious cookie treat any time of day.

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Potato Slice A comforting twist on pizza, the Potato Slice from Green Olive Pizza in New Hyde Park, NY features a creamy layer of potatoes, cheese, caramelized onions, spices and their unique garlic sauce on a crisp crust.

Order a slice or a mini pie (which easily feeds three).

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MEMORABLE BITES

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BRINGING SOMETHING NEW TO THE TABLE

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BRINGING SOMETHING NEW TO THE TABLE

RESTAURANT EDITION L E M A R A I S I S A C L ASS I C KOS H E R F R E N C H ST E A K H O U S E I N N E W YO R K C I T Y T H AT H AS B E E N A RO U N D FO R D ECA D E S, A N D FO R G O O D R E ASO N .

With its Parisian bistro vibe and amazing service, Le Marais has been serving up solid fare in the same location for years. Whether you are stopping in for a quick bite before a Broadway show (servers often ask diners if they need to be out by a certain time, and they always make sure to comply) or taking the family out for a special occasion, Le Marais can’t be beat.

They are most known for their steak frites — a basic ribeye, perfectly crispy fries and a simple side salad for under $40. The menu has largely been the same for years (if it ain’t broke, don’t fix it!), and their other entreés, hamburgers and classic appetizers are always consistent — classic steakhouse comfort food done

right. One of the most underrated items on the menu is the “Salade de Confit de Canard,” a frisée salad with pickled shallots and crunchy fried potatoes, tossed in a light vinaigrette and topped with a confit duck leg. It's a classic, and we make sure to order it every time we go.

In this month's “Bringing Something New to the Table” column, Heshy Jay shares his take on this classic salad with a few fun updates. Now you can try his version and experience the magic for yourself.

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BRINGING SOMETHING NEW TO THE TABLE

Duck Confit Arugula Salad with Crispy Potatoes and Balsamic-Glazed Shallots Serves: 4

By: Heshy Jay

This is an updated take on Le Marais’ classic Salade de Confit de Canard, duck confit frisée salad.

FOR THE VINAIGRETTE: 2 tablespoons olive oil or warm duck fat 2 teaspoons whole grain mustard 1 tablespoon balsamic vinegar 1 teaspoon honey, optional Kosher salt and freshly ground black pepper, to taste FOR THE SALAD: Olive oil or reserved duck fat from confit, for frying 2 cups frozen French fries, diced 2 cups shredded Duck Confit (recipe follows) 4 cups arugula Balsamic-Glazed Shallots (recipe follows) 1. For the vinaigrette, whisk olive oil, mustard, balsamic vinegar and honey until emulsified. Season with salt and pepper, to taste.

2. Heat 1-2 inches of oil in a skillet. Fry French fries for 3 minutes, until golden and crisp; using a slotted spoon, transfer fries to a paper towel-lined plate.

3. Raise heat to medium-high. Add shredded duck confit and cook, undisturbed, until lightly crisp.

4. Toss arugula with some of the vinaigrette, then top with shredded duck, crispy fries and glazed shallots.

Duck Confit Serves: 2-4

The result of this is duck that melts in your mouth. It’s nice to use a whole duck so that you can offer both white and dark meat, but you can use just duck legs, if preferred.

1 4 1 1 2-3 1-2 2 1

(4-5 pound) spatchcocked duck cups duck fat, melted, or olive oil, plus more for crisping teaspoon kosher salt teaspoon sugar cloves garlic, smashed sprigs fresh thyme dried bay leaves teaspoon black peppercorns

1. Clean duck by removing feathers and trimming excess fat. Generously season duck with salt and sugar; refrigerate, uncovered, for 12-24 hours.

2. Preheat oven to 300°F. Pour duck fat into a baking dish. Add duck (skin-side up), garlic, thyme, bay leaves and peppercorns.

Cover tightly with foil and cook for 2-3 hours, until fork tender.

3. Let duck cool in the fat. Duck can be refrigerated in the fat for up to one week.

4. Once ready to serve, shred duck and use for salad.

Balsamic-Glazed Shallots Heat 1 tablespoon olive oil or reserved duck fat from duck confit in a skillet over medium heat. Add 3 thinly sliced shallots and sauté until lightly golden brown, 5-7 minutes. Add 1 tablespoon balsamic glaze (such as Tuscanini), ½ teaspoon kosher salt and a pinch of freshly ground black pepper. Simmer for 3-5 minutes, until glazed.

FIVE CREATIVE WAYS TO USE EXTRA DUCK FAT: 1. Roast Vegetables: Use duck fat as a flavorful substitute for olive oil or butter when roasting vegetables like potatoes, carrots or Brussels sprouts.

It adds richness and a savory depth to the dish.

2. Fry Potatoes or Fries: Duck fat is perfect for frying, creating crispy, golden fries or hash browns. The fat gives the potatoes a delicate, rich flavor that enhances their taste.

3. Make Duck Fat Pastry: Incorporate duck fat into dough for a buttery, flaky texture in pies, biscuits or pastries. It’s particularly great for savory pies or empanadas.

4. Sauté Greens or Mushrooms: Sauté leafy greens like spinach or kale in duck fat for a rich, savory side dish. You can also sauté mushrooms, which absorb duck fat beautifully and develop an incredible flavor.

5. Use in Salad Dressings: Warm duck fat can be used as the base for a warm vinaigrette. Combine with vinegar, mustard and seasonings to drizzle over salads, especially with roasted vegetables or hearty greens.

HESHY’S UPDATES: • Confitting a whole duck, then crisping it up to use all of the meat is a more cost-effective and simple method for the home cook, without compromising on flavor whatsoever. This also allows you to enjoy the breast for anyone who prefers that over the leg.

• Shredding the duck in advance and tossing it into the salad makes it easier and more approachable for serving (whereas Le Marais serves the duck leg on top of the salad).

• Using frozen fries to create the potato “croutons” that Le Marais is famous for is a clever shortcut, achieving the exact texture without needing to double fry fries from scratch (if you’re feeling adventurous, check the Fleishigs app for a few homemade fries recipes).

• Using arugula elevates the salad, adding a fresh peppery note that perfectly complements the richness of the duck. Plus, it’s more readily available than frisée.

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CHANGE IT UP: If serving the duck on the bone, once cooked, heat some duck fat in a skillet over medium-high heat and sear duck, skin-side down, until crisp. Alternatively, brush skin with some reserved duck fat and roast on a baking sheet in a 425°F oven for about 10 minutes. To serve, slice duck breast off the bone and fan it out on the plate alongside duck leg. Serve with crispy fries, glazed shallots, arugula and a drizzle of balsamic glaze.

Add other components, such as roasted tomatoes, if desired.

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GREAT ON PIZZA, FRIED CHICKEN, WAFFLES AND ROASTED VEGGIES

NOW AVAILABLE AT YOUR LOCAL SUPERMARKET LOOK FOR IT IN THE HONEY SECTION

RESTAURANT CHRONICLES

A N E L E VAT E D TA K E ON MODERN M E X I CA N C U I S I N E BY: C H A N A Z . W E I SS E V E N T P H OTO G R A P H Y BY: M E N D I K R I E F ( @ M E N D I K .7 70 )

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F

rom the moment you walk into Ondas, you’re hit with a warm energy that is distinctly Latin, where the bold flavors of Mexico are served with the level of refinement you’d expect to find in a classic fine-dining establishment.

Palm leaf prints, oversized woven basket lighting and macrame wall hangings instantly create a resort-like atmosphere.

Every detail in the space feels intentional, and yet nothing about Ondas was initially part of the founders’ vision. The space was

intended to be a New York location of the popular Fuego restaurant in Miami, FL. “We had all of the plans in place to open another Fuego in the Five Towns,” recounts Avi Bitton, who owns and manages the restaurant along with two other partners. However, their plans took a turn mid-construction when they realized that there were other new establishments in the area that would be far too similar to the concept they had been working on. “We knew we couldn’t open a restaurant that would compete directly with other places in the same neighborhood,” says Avi. “We took this www.fleishigs.com

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as a sign to rethink everything and come up with something entirely unique.”

The decision to scrap the original concept and create something completely new led to the birth of Ondas, an upscale Mexican eatery unlike any other kosher restaurant in the United States. Both Avi and his partner Mark Aquinin come from Latin backgrounds, so embracing this new direction just felt right. “High-end Mexican cuisine is extremely popular right now, and we wanted to bring that to the kosher dining audience,” says Avi. Still, the late change added new layers

of complexity to their plans. “Instead of duplicating Fuego’s success, we had to design an entirely new menu at an elevated level,” he adds.

The name Ondas translates to “vibes” in Spanish, encapsulating the core of the restaurant’s philosophy.

“We called it Ondas by Fuego, which basically means ‘Fuego Vibes,’ and I think people recognized that right away,” explains Avi. “From day one, Fuego has been associated with a good time, and we wanted to bring some of that Latin warmth from Florida to New York,” adds Mark. Every detail is

designed to foster a warm and lively atmosphere. To achieve this, the team thought through every aspect of the restaurant, from the menu and decor to the lighting and music. “It’s not just dinner — we want you to have fun,” says Mark. “You already paid for the babysitter, you're already out. You might as well have a good time and enjoy the food, as well as the ambience and the music.”

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team of chefs to develop a menu that felt truly authentic to the mission.

All of the meat is cooked on charcoal grills, which are integral to Latin American cuisine. Whether it’s tacos, raw fish, pasta or steak, every dish is infused with bold, spicy Mexican flavors, incorporating unique Mexican ingredients and sauces including tequila, mezcal, cactus, huitlacoche (corn fungus, a Mexican delicacy), hot peppers like morita, guajillo and arbol, classic mole sauce and mole verde. “The local hashgacha (kosher certifying agency) didn’t know what to do with us,” says Avi with a laugh.

“Some of these were ingredients they had never dealt with before.”

With the owners based in Florida and actively managing several other restaurants, executing the vision of Ondas from afar presented a new challenge. “The key to our success is really in the incredible teams of chefs and managers that are working with us,” explains Avi. “We train all of our management teams so that they truly understand our process and our philosophy before sending them off to the restaurant,” adds Mark. “Once they get the ideology of what we are trying to create and the methodology of how we want things done, they can translate that into the quality and the experience that we expect.”

A Broader Vision In addition to Ondas, the partners own several other distinctive restaurants in the Miami area, each with its own unique atmosphere.

Fuego, their first and most wellknown restaurant, sets the tone with its industrial-chic vibe, combining the best of a steakhouse and smokehouse. Known for its fun, party-like atmosphere, Fuego has become famous for its lively birthday celebrations, loud music and festive energy. G7, an Asian fusion steakhouse, offers a completely different experience. Located on the rooftop of a beautiful hotel across from the iconic Hard Rock Casino, the restaurant boasts a billion-dollar view and an exclusive adults-only 82

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vibe, with an in-house DJ, live violin and saxophone performances and frequent events on the pool deck. Meanwhile, Oki is a cozy Japanese Latin lounge with just 45 seats, designed to evoke the serene ambiance of a Japanese spa. Its menu highlights raw fish like crudo and ceviche, offering a sophisticated dining experience in an intimate and beautiful setting.

Soon the partners will add one more restaurant to their portfolio, with the upcoming launch of Puya Urban Cantina, a mid-range Mexican street food concept in nearby Hollywood. Unlike the upscale vibes of their other restaurants, Puya will

bring the energy of a Mexican street cart to a more casual family-oriented setting.

With a huge bar and outdoor seating, the restaurant will feature a variety of street food staples alongside 15 different types of margaritas. “We’re very excited about it,” says Avi. “We want to create a space where families can enjoy delicious food without having to spend too much.”

To keep each restaurant so distinct, the team treats each one as a brandnew project, not just a new iteration of something they’ve done before. They conduct extensive research to align the restaurant’s decor and menu to reflect its unique concept and cuisine, creating a cohesive and immersive experience down to details like the dishes and the www.fleishigs.com

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plating. And while each restaurant has its own personality, they share a common thread. “It’s all about the vibe, each one in their own way,” says Mark. “It’s not enough to provide good food and good service anymore,” adds Avi. “People are exposed to all of the different cultures around the world through social media and they want a taste of that in their own community, with kosher food they can enjoy.” This extends to the cocktail selections, which are crafted with as much intention as the menus, recognizing that the right drink can be the perfect finishing touch to complete the overall energy of each restaurant.

Avi recalls how it all began in good

spirits — with a barbecue and some drinks. “We had a great meal, and we were all a little drunk. One guy said, ‘We should open a restaurant,’ and the others agreed. Next thing you know, we were three schmucks with a restaurant,” Avi laughs. But what started as a fun idea soon evolved into years of hard work. After over a decade in the challenging restaurant industry, the team has learned invaluable insights. “We’ve opened a lot of restaurants, and we have a lot of experience at this point,” shares Avi. “But nobody knows the blood, sweat and tears that were put into the first 10 years to get to the point where things run more smoothly.” The team

is able to enjoy the process more now, finding greater satisfaction (and fun!) in their work. As for cultivating loyal customer relationships, the strategy was simple, albeit unintended: create a good name, and people will follow.

“Once you’ve built a name for yourself, people trust you and your vision,” Avi adds.

Despite all of the work they have put in, the team truly understands that ultimately, their success is not solely to their credit. “At the end of the day, it’s all in Hashem’s hands,” says Mark. “I can’t sit here and say that it works just because we have a system and do it right. All of our success is His blessing.”

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T H E FO L LOW I N G I S A RO U N D U P O F R EC I P E S T H AT A R E I N S P I R E D

BY T H E D I S H E S W E H A D AT O N DAS I N C E DA R H U RST, N Y R EC I P E S BY: S H I F R A K L E I N P H OTO G R A P H Y BY: SHENEUR MENAKER

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NOTE: MAKE IT WITH CHICKEN You can use butterflied/ flattened chicken breasts (about ¼-inch thick) and follow the same recipe below.

Tajín Steak Milanesa Serves: 2-4

One of the most surprisingly outstanding dishes we enjoyed at Ondas was Mexican steak milanesa — a rib steak coated in bread crumbs flavored with Tajin, a Mexican chili-lime spice. We knew we had to recreate it at home.

2 2

ribeye steaks (about 1-inch thick) teaspoons kosher salt

1 1 2 1½ ¼

teaspoon freshly ground black pepper cup all-purpose flour large eggs, beaten cups panko bread crumbs cup Tajín seasoning Olive oil, for frying Fresh lemon wedges, for serving Chopped fresh cilantro or parsley, for serving

1. Season ribeye steaks with salt and pepper. Set aside at room temperature for about 30 minutes.

2. Create a dredging station by adding flour to a shallow dish, beating eggs in

a second shallow dish and mixing bread crumbs and Tajín seasoning in a third shallow dish. Dredge each steak in flour, then egg and finally, bread crumbs, slightly shaking off excess after each step.

3. Heat ¼ inch of oil in a skillet over medium-high heat. Fry steaks for 3-4 minutes per side, until golden brown and cooked to desired doneness (135°F for medium-rare). Transfer the cooked steaks to a paper towel-lined plate to drain any excess oil.

4. Let steaks rest for 5-10 minutes, then slice. Serve with lemon wedges and a sprinkle of fresh herbs.

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With the main dishes, Ondas serves a trio of sauces, an inspiring rainbow of freshness and flavor. An array of sauces always adds fun and flavor to any meal.

These allpurpose sauces are perfect for tacos, sandwiches and grilled meat platters.

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Lamb Barbacoa Serves: 6-8

This pulled lamb is so easy and versatile. It can be served in tacos or burritos, as well as over rice.

Top with fresh cilantro, diced onions, salsa and any other accompaniments you desire. For a milder dish, use barbecue sauce or ketchup in lieu of the chipotle peppers in adobo.

1 ¼ 2 2

1 1 1 1 1

3 1

cup beef or vegetable broth cup apple cider vinegar tablespoons chipotle peppers in adobo sauce, chopped tablespoons soy sauce Juice of 1 lime tablespoon ground cumin tablespoon dried oregano teaspoon garlic powder teaspoon onion powder teaspoon smoked paprika Kosher salt and freshly ground black pepper, to taste pounds boneless lamb shoulder bay leaf, optional

1. Preheat oven to 325°F. Whisk broth, apple cider vinegar, chipotle peppers, soy sauce, lime juice and spices in a Dutch oven, oven-safe pot or baking dish (lined with foil). Season with salt and pepper, to taste.

2. Add lamb and bay leaf (if desired). Cover and cook for 3-4 hours, until lamb is fork tender.

Alternatively add all ingredients to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, until lamb is fork tender.

3. Once lamb is fork tender, shred with two forks, discarding bay leaf and any excess fat.

CHANGE IT UP: For added texture: Once meat is shredded, heat 2-3 tablespoons olive oil in a large skillet. Add lamb and sauté for 5-10 minutes, allowing some pieces to crisp up a bit.

Pour in some of the sauce and cook over medium heat for a few minutes.

Aji Verde Yield: 1½ cups

This sauce comes together in no time and is great as a dip for chips or fresh crudités or as a condiment for grilled chicken, fish or roasted vegetables. Omit the jalapeños for a milder sauce.

Blend 1 cup packed fresh cilantro leaves, 1-2 trimmed and seeded jalapeños, 2 minced garlic cloves, ¼ cup mayonnaise, ¼ cup nondairy sour cream (optional), 1 tablespoon lime juice, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Add water, one tablespoon at a time, until desired consistency is reached.

Season with more lime juice, salt and pepper, to taste. Store in an airtight container in the fridge for up to 1 week.

Tamarind Barbecue Sauce Yield: 2 cups

Sweet and sour sauce meets classic barbecue sauce. Done!

Add ½ cup tamarind paste, ½ cup ketchup, ¼ cup apple cider vinegar, ¼ cup brown sugar, honey or maple syrup, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce (optional), 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon smoked paprika and ½ teaspoon ground cumin to a saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, 10-15 minutes, until thickened slightly. Season with kosher salt and freshly ground black pepper, to taste. Store in an airtight container in the fridge for up to 1 month.

Habanero Hot Sauce Yield: 1 cup

This zingy hot sauce truly packs a punch.

Sure, you can purchase your own hot sauce, but it’s always fun to make your own and customize the spice level to your preference (i.e. leave the seeds in for a hotter sauce).

NOTES: • Be sure to wear gloves when stemming and seeding the hot peppers. Feel free to leave some seeds in for a spicier hot sauce.

• Once blended, you can cook the sauce in a small saucepan over medium heat for about 10 minutes for a deeper flavor.

Stem and seed 4-6 fresh habanero peppers and blend with ½ cup white or apple cider vinegar, ¼ cup water, 1 tablespoon lime juice, 2 minced garlic cloves, 1 teaspoon kosher salt, 1 teaspoon sugar (optional) and ½ teaspoon ground cumin (optional).

Season with more vinegar, salt and sugar, to taste. Store in an airtight container in the fridge for up to 1 month.

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Baby Gem Salad This salad, inspired by one we enjoyed at Ondas, is the perfect pick-me-up for any meal. It combines the trendiest green at the moment — baby gem lettuce — with crunchy radishes, zesty lemon and kosher salt. It’s crunchy, light and brings vibrant balance to any meal.

This isn’t a recipe as much as a guideline on combining super fresh ingredients to create something surprisingly magical.

Baby gem lettuce, washed and dried Radishes, thinly sliced Fresh lemon juice Kosher salt and freshly ground black pepper Extra-virgin olive oil and/or balsamic vinegar, optional Fresh parsley, mint or dill, optional 1. Tear lettuce into bite-size pieces and place in a salad bowl or on a serving platter.

Top with sliced radishes.

2. Dress salad with freshly squeezed lemon juice, salt and pepper, to taste. For extra flavor, drizzle with a bit of extra-virgin olive oil and/or balsamic vinegar and garnish with herbs (if desired).

Baby Gem Lettuce

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Baby gem lettuce is a variety of lettuce known for its small, compact heads and tender, crisp leaves. It has a sweet, mild flavor with a slight peppery note, making it a versatile addition to salads, wraps and sandwiches. The leaves are often smaller and more delicate than those of other types of lettuce, like romaine, but still provide a satisfying crunch. Baby gem lettuce is also valued for its vibrant green color and its ability to hold up well in dressings without wilting quickly. It's a great choice for fresh, light dishes and pairs well with a tangy vinaigrette or creamy dressing. www.fleishigs.com

The following restaurant guide serves as a collaborative space and contains advertorial material. All kosher certifications listed are as of press time. All meat restaurants listed are Glatt Kosher and all dairy restaurants listed are Cholov Yisroel; consult with a local kosher authority to determine if the kosher status is of your standards. Fleishigs Magazine takes no responsibility for the changing of kosher certification; always check an establishment's active kosher status before dining.

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BASS & BOURBON 113 Hamilton Avenue Brooklyn, NY 11231 (718) 855-2277 bassandbourbon.com Instagram: @bassandbourbon_ny Kosher Certification: Rabbi Yechiel Babad / Tartikov

MENU HIGHLIGHTS CAULIFLOWER MELANGE

Polenta, baked cauliflower, shaved Parmesan, dehydrated craisins and spinach aioli MELOGRANO PIZZA

Alfredo sauce, mozzarella, spinach, pomegranate seeds, pistachio, silan and truffle oil BLACKENED PEPPERED TUNA

Baked baby potatoes, sautéed green beans, mixed mushrooms, kalamata olives, brown butter and cherry tomatoes GRILLED BRANZINO

Baked baby potatoes, herbs, sautéed green beans and cherry tomatoes

Pasta: Fettuccine, pappardelle, spaghetti, penne Sauce: Rosa, creamy pesto, house marinara, alfredo, puttanesca, Italian

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EDITOR'S NOTE

CREATE YOUR OWN PASTA

The sister restaurant of Bison & Bourbon, Bass & Bourbon offers a full dairy menu including pizza, paninis, salads, fish, pasta and more. There is also a full array of cocktails and shakes, as well as a brunch menu. With its newly enclosed rooftop, Bass & Bourbon is a great place to host both intimate and large gatherings of up to 350 people, from corporate events and birthdays to sheva brachot and bat mitzvahs. The first restaurant with a shul on site, including a Torah in the tallest aron kodesh in the world, Bass & Bourbon is conveniently equipped to host brissim and minyanim.

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BISON & BOURBON 191 7th Street Brooklyn, NY 11215 (718) 422-0801 bisonandbourbon.com Instagram: @bisonandbourbon Kosher Certification: Rabbi Yechiel Babad / Tartikov

MENU HIGHLIGHTS BOURBON PULLED BEEF PIZZA

Thin flatbread topped with pulled beef, bourbon BBQ sauce, arugula and onions SHORT RIB TORTELLINI

Handmade tortellini stuffed with short rib and Prime rib, topped with demi-glace peppercorn sauce, truffle oil and pistachio crumbs BISON SAMPLER

Chicken tenders, fried mushrooms with pesto sauce, pulled beef egg roll, coleslaw, BBQ sauce and honey mustard 25-OUNCE 21-DAY AGED PRIME RIB

Served with mashed potatoes and mixed vegetables

Fried bacon, crispy onions, peppercorn sauce, mashed potatoes and mixed vegetables

EDITOR'S NOTE

14-OUNCE APPLEWOOD SMOKED DELMONICO

Bison & Bourbon is the largest kosher restaurant in Brooklyn, NY. With a varied selection of meats, exquisite bourbons, wines and exotic hand-crafted cocktails, Bison & Bourbon offers a combination of a culinary experience and a unique ambiance in their renovated 1920s-era warehouse, which is a great indoor/outdoor event space for weddings, engagement parties and Bar/Bat Mitzvahs.

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SEN SAKANA 28 West 44th Street New York, NY 10036 (212) 221-9560 sensakana.com Instagram: @sensakana Kosher Certification: Dover Tov

MENU HIGHLIGHTS JAPANESE CUCUMBER

Crispy quinoa, aji amarillo, sesame oil CEVICHE NIKKEI

Torched salmon, Peruvian crispy corn, shiso and yuzu leche d’tigre BBQ CHILEAN SEA BAS OKINOMIYAKI

Traditional Japanese pancake, scallions and cabbage topped with katsu sauce, fresh bonito and pickled ginger LOMO SALTADO

Quick stir-fry beef, tomato, onions, garlic soy sauce, crispy potatoes MISO-BRAISED SHORT RIBS

Mashed potatoes, broccolini and rainbow pickles BEEF YAKI SOBA

QUINOA-CRUSTED CHICKEN BREAST

Aji amarillo tartar sauce, purple potato salad and Japanese balsamic sweet and sour sauce potatoes

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Stir fry ramen noodles with snow peas, mushrooms, jalapeño and red peppers with aji panca sauce

The first kosher Nikkei restaurant of its kind, Sen Sakana provides one of the most unique dining experiences in the kosher market today with its fusion of Peruvian and Japanese cuisines. Expansive sushi and sashimi offerings, unique appetizers (charred edamame with Peruvian crispy corn; Japanese cucumber with crispy quinoa and aji amarillo) and traditional Nikkei menu items (quinoa-crusted chicken breast; lomo saltado) make Sen Sakana nothing but average. Peruvian corn, bonito and leche de tigre are just some of the ingredients unique to Sen Sakana.

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RESTAURANT GUIDE 2025

TIERRA SUR 3201 Camino Del Sol Oxnard, CA 93030 Located at Herzog Wine Cellars (805) 983-1560 tierrasuratherzog.com Instagram: @tierrasur805 Kosher Certification: OU

MENU HIGHLIGHTS SEARED KING FISH

Gooseberry, pistachio, radicchio, sweet and sour shallots, paired with Herzog Méthode Champenoise Rosé CONFIT DUCK LEG

Cherry sauce, orange, frisée, paired with Herzog Lineage Choreograph LAMB BOLOGNESE

Pappardelle pasta, lamb merguez, almond ricotta, paired with Herzog Lineage Malbec WINE MARINATED DELMONICO

14-ounce steak, confit heirloom cherry tomatoes, cipollini onions, herb compound “butter,” paired with Herzog Special Reserve Napa Valley Cabernet

Blueberry mousse, blueberry white chocolate curd, sugar cookie, cocoa espresso dust, paired with Herzog Late Harvest Chenin Blanc

EDITOR'S NOTE

CHOCOLATE CRÉMEUX

Tierra Sur, located on the grounds of Herzog Wine Cellars in picturesque Oxnard, California, is acclaimed by diners and critics alike as "a foodie paradise" (ZAGAT) that "defies expectations" (Gayot) and is “beautifully appointed with impeccable service” (Los Angeles Times). Tierra Sur is an elegant winery dining experience that incorporates wine into each dish, complemented with the perfect wine pairing. Celebrate the extraordinary with food and wines that elevate the palate and excite the senses.

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RESTAURANT GUIDE 2025

BISON & BOURBON UPSTATE

BOURBON CAFÉ 42 Kitz Road Monticello, NY 12701

1562 NY-17B Bethel, NY 12720

(845) 513-8998

(845) 250-4047

Instagram: @bourboncafe42

bisonandbourbon.com Instagram: @bisonandbourbon

Kosher Certification: Tartikov

Kosher Certification: Tartikov

MENU HIGHLIGHTS SALMON CEVICHE

Wild salmon layered with kalamata olives, wild mushroom, cucumber, served with toasted garlic bread and tzatziki sauce

MENU HIGHLIGHTS

PASTA PRIMAVERA

DUCK TACOS

Zucchini, celery, red pepper, roasted garlic, basil, olive garlic sauce

Hand-made crunchy corn tortillas stuffed with slowly pulled duck, eggplant, mushroom, onions, pesto aioli, garlic-cherry tomato confit, crispy curly sweet potato

SKIRT STEAK

EDITOR'S NOTE

10-ounce skirt steak served with mashed potatoes and sautéed vegetables

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Bourbon Café and Bison & Bourbon are seasonal staples to the upstate New York summer community, bringing the same vibe and delicious food that Brooklyn’s Bison & Bourbon and Bass & Bourbon are known for. With indoor and outdoor waterfront seating, enjoy a meal at both locations with a view.

www.fleishigs.com

RESTAURANT GUIDE 2025

BARBACOA 142 Spruce St Cedarhurst, NY 11516 (516) 240-1622 barbacoany.com Instagram: @barbacoaburgerhouse Facebook: Barbacoa Burger House Kosher Certification: Vaad of the Five Towns

MENU HIGHLIGHTS BEEF TARTARE

Chives, shallots, mint, parsley and chermoula sauce MALIBU SALAD

Spinach, romaine, sliced almonds, dried cranberries, sliced apples, cucumber, cherry tomato, honey dijon dressing BARBACOA THREE MEATS PIZZA

Short rib, BBQ brisket, pastrami, mushrooms and aioli BUFFALO CHICKEN PIZZA

Caramelized onions and garlic mayo BARBACOA BURGER

Beef patty, lettuce, crispy onion, tomato, BBQ sauce and pastrami JUNGLE BURGER

BONE-IN RIB STEAK

Truffle mashed potatoes, tricolored baby carrots, chermoula and chimichurri

EDITOR'S NOTE

Pulled beef, fresh red onions, arugula, chopped pickles and house dressing Barbacoa offers a unique fine-dining experience for burger lovers in the heart of the Five Towns. With a full menu of appetizers, meat pizzas, burgers, steaks, salads and more, this high-end meets family-friendly spot has something to offer everyone. Plus, enjoy their robust selection of beers, wines and hand-crafted cocktails. Come on a busy night and you will be met with a high-energy, party vibe for fun for all. Barbacoa also offers catering and will be opening a party room in 2025.

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RESTAURANT GUIDE 2025

MG CRAFT KITCHEN 101 Causeway Lawrence, NY 11559 (516) 600-6464 mgcraftkitchen.com Instagram: @mgcraftkitchen Kosher Certification: Vaad of the Five Towns

MENU HIGHLIGHTS LOADED CHIPS

Thick-cut fries, pulled beef brisket, “feta,” jalapeño, gravy CRISPIEST WINGS

10 crispy chicken wings tossed in your choice of sauce: chipotle chili, balsamic BBQ, five-alarm spicy buffalo “BACON” SLAB PASTRAMI SANDWICH

Maple pastrami, caramelized onions, classic coleslaw, stone ground mustard, ciabatta bun SMASHBURGER SPECIAL

2 smashburger patties, cheddar “cheese,” lettuce, tomato, garlic aioli, brioche bun CLUB SANDWICH

CHOLENT PLATTER

Cholent, kishke, potato kugel, hot poppers, available Thursdays 3:00 PM until closing

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EDITOR'S NOTE

Grilled chicken, beef bacon, lettuce, tomato, garlic aioli, Texas toast MG Craft Kitchen is one of the Five Towns newer establishments, offering elevated fast food, such as sandwiches, burgers, poppers, fries and more. MG Craft Kitchen is the perfect space to bring the family for a quick dinner or for taking an order to go. MG offers lunch specials, “Thursday Night Chill” (cholent and potato kugel) and catering trays for birthday parties, sheva brachot and office parties.

www.fleishigs.com

RESTAURANT GUIDE 2025

BUTCHER GRILL HOUSE 411 Troy Avenue Brooklyn, NY 11213 (347) 770-4042 chbutchergrillhouse.com Instagram: @butcher_grill_house Kosher Certification: CHK Crown Heights Beit Din

MENU HIGHLIGHTS MEXICAN CORN RIBS

Fried corn ribs seasoned with a mixture of aromatic spices, served with garlic aioli SWEET AND SOUR CHICKEN BITES

Tempura fried chicken breast coated with sweet and sour glaze, mixed sesame seeds and scallions, served with truffle mayo FUN FRIED LOVER’S PLATTER

Pulled beef cigars, chicken tenders, crispy breaded mushrooms, beef hot dogs and French fries served with a variety of dipping sauces 30-OUNCE AGED PRIME RIB

SKIRT STEAK

Marinated and grilled skirt steak served with chimichurri sauce

EDITOR'S NOTE

Served with crispy onions and mushroom gravy Visit Butcher Grill House for elevated takes on classics, from burgers and fries to USA dryaged Prime steaks. Whether comfort food is what you’re craving, like Mexican corn ribs or grilled skewers, or something a bit more high end, like beef carpaccio, there is something for everyone. With up to 70 seats, the space can easily seat a large family dinner while maintaining a cozy atmosphere for those looking for a more intimate setting. A spacious room located in the back of the restaurant is also available to rent, ideal for private events like l’chaims or small Bar/Bat Mitzvahs.

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RESTAURANT GUIDE 2025

PRIMAVERA 106 Route 59 Monsey, NY 10952 (845) 201-9000 primaverakosher.com Instagram: @primaverakosher Kosher Certification: CRC CRC HISACHDUS

MENU HIGHLIGHTS FOCACCIA

Flatbread topped with fresh garlic, marinara, tomatoes, red onions, roasted eggplant and feta cheese, served with a side of olive tapenade GNOCCHI

Homemade potato gnocchi in your choice of sauce: tomato vodka, white cream or mushroom cream sauce, topped with Parmesan cheese TEQUEÑOS

Mozzarella sticks inside a homemade crispy dough, served with marinara sauce and salsa LEMON GARLIC SEA BASS

Sea bass marinated in an exquisite lemon, garlic and butter sauce, served with rice, sautéed vegetables and chestnut purée MUSHROOM LOVER PIZZA

BROWNIE WAFFLE A LA MODE

Warm waffle with pieces of fudge brownie, served with vanilla ice cream and chocolate fudge

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EDITOR'S NOTE

Mixed cheeses, sautéed mushrooms, fresh mushrooms, sautéed onions, balsamic glaze drizzle From the owner of Churrasko, Primavera is a family-friendly café servicing the Monsey community. With a robust menu ranging from pasta and paninis to salads and fish, there is something for everything. They also provide catering for parties of all kinds, both off-site and in their private party room.

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RESTAURANT GUIDE 2025

ROTHSCHILD TLV 1129 Lexington Ave New York, NY 10075 (917) 341-4169 rtrestaurant.com Instagram: @rothschildtlv Facebook: Rothschild TLV Kosher Certification: OU

MENU HIGHLIGHTS CEVICHE

Mixed fish in a yuzu miso sauce, shallots, cucumber, jalapeño, cherry tomato, cilantro, rice MIAMI CIGARS

Fried filo rolls stuffed with lamb and chicken liver, served with tahini, babaganoush, harissa and matbucha ROMESCO SWEETBREADS

Grilled sweetbreads, heirloom cherry tomatoes, shallots, jalapeño and parsley, served with amba romesco sauce LAMB BURGER

Arugula, grilled tomato and onion, charred eggplant aioli, pretzel bun, hand-cut thick fries BEEF CHEEK

COWBOY STEAK

30-ounce Prime dry-aged bone-in steak

EDITOR'S NOTE

Creamy mashed potatoes, sautéed seasonal vegetables, drunken raisin demi-glace sauce A culinary experience inspired by Rothschild Boulevard, Tel Aviv’s most splendid thoroughfare, Rothschild TLV aims to transform traditional Israeli cuisine into modern classics with the finest ingredients. The intimate dining space was designed with meticulous elegance, and every dish is artfully prepared and plated with precision, exceeding diners’ expectations.

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SALT STEAKHOUSE 15 Morris Avenue Long Branch, NJ 07740

BUBBI BAGELS AT WAVE RESORT

LBK GRILL AT WAVE RESORT

110 Ocean Avenue Long Branch, NJ 07740

110 Ocean Avenue (seasonal) Long Branch, NJ 07740

bubbibagels.com Instagram: @bubbibagels

lbkgrill.com Instagram: @lbkgrill

Kosher Certification: JSOR

Kosher Certification: JSOR

MENU HIGHLIGHTS

MENU HIGHLIGHTS

BREAKFAST BURRITO

BUFFALO CHICKEN SAMMICH

Cheese omelette, Bubbi’s potato latke, guacamole, whole wheat wrap

Brioche bun, buffalo chicken, lettuce, tomatoes, onions, pickles, garlic aioli

thesaltsteakhouse.com Instagram: @thesaltsteakhouse Kosher Certification: JSOR

MENU HIGHLIGHTS BEEF CARPACCIO

Prime beef, mushrooms, pickled radishes, shallots, cauliflower, truffle, balsamic, crostini SALT SIGNATURE ROLL

O-toro, blue oyster mushroom, umami, summer truffle, ikura 60-DAY PRIME DRY AGED TOMAHAWK

JERUSALEM MORNING

PASTRAMI TACOS

Choice of bagel topped with shakshuka sauce and two fried eggs

Slow-cooked pastrami, guacamole, pico de gallo, chipotle aioli

Vidalia onion rings, marrow “butter,” red wine shallot sauce

PEPE KITCHEN 15 Morris Avenue Unit #110 Long Branch, NJ 07740 pepekosher.com Instagram: @pepeitalian Kosher Certification: JSOR

M ENU HIGHL IGHTS PENNE ALLA VODKA

EGGPLANT MILANESE

Crispy breaded eggplant, tomato jam, fresh ricotta, Parmesan, arugula salad

Fleishigs JANUARY 2025

EDITOR'S NOTE

Fresh semolina penne pasta, rose vodka sauce, Parmesan, basil If visiting the trendy Pier Village neighborhood of Long Branch, NJ, your options for dining out are endless. For an upscale, impeccably designed restaurant, visit Salt Steakhouse for their beautiful bar, sushi lounge, wood-fire oven and steaks aged in-house. Pépe features both traditional and modern twists on classic Italian cuisine and Bubbi Bagels is a one-stop shop for breakfast and brunch. For beachside takeout, LBK Grill is a seasonal favorite.

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RESTAURANT GUIDE 2025

TABERNACLE STEAKHOUSE 315 West 36th Street New York, NY 10018 (212) 933-7001 tabernaclesteakhouse.com Instagram: @tabernaclesteakhouse Kosher Certification: OU

MENU HIGHLIGHTS SUSHI AND NIGIRI

Our newest addition, with incredible fish flown in weekly from Japan and the finest sourced ingredients for the perfect bite WAGYU CARPACCIO

Thin shaved wagyu, horseradish crème, koji-cured egg yolk, pea tendrils KALBI FRIED RICE

Short rib, kimchi, bone marrow VEAL GNOCCHI

Sweet potato, balsamic glaze, toasted pumpkin seed pangrattato, crisp Brussels sprouts 20-OUNCE COWBOY AU POIVRE

All steaks are dry aged inhouse and come with a choice of chimichurri, hollandaise or bordelaise

Turmeric farro, grilled naan, hummus, crispy chickpeas, plump raisins, harissa, mint oil FERRERO ROCHER BAR

Chocolate hazelnut, toasted praline, candied nuts

EDITOR'S NOTE

MEDITERRANEAN LAMB CHOPS

Tabernacle continues to evolve and solidify itself as New York City’s finest and trendiest establishment. With commitments to unparalleled quality and guest experience, the bar is continuously set high. In-house dry aging, American wagyu beef and delectable crafted sushi adorns the menu. Chef Michael Sullivan continuously pushes the creative boundaries of bringing true fine dining to the kosher consumer. Beyond the incredible vibes and warm ambiance, the staff excels at Tabernacle’s true mission of hospitality, giving each and every guest a memorable experience.

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RESTAURANT GUIDE 2025

FIALKOFF’S fialkoffskosherpizza.com / fialkoffsexpress.com Instagram: @fialkoffs @fialkoffs_surfside @fialkoffsexpress

9463 Harding Avenue Surfside, FL 33154 Kosher Certification: Kosher Miami (KM) 544 Arthur Godfrey Road Miami Beach, FL 33140 Kosher Certification: Kosher Miami (KM) 250 East Broadway Monticello, NY 12701 Kosher Certification: Rabbi Binyomin Gruber 5670 NY-42 Fallsburg, NY 12733 (“Four Corners”) Kosher Certification: Rabbi Binyomin Gruber 4685 NY-42 (located in Gourmet Glatt) Kiamesha Lake, NY 12751 Kosher Certification: Rabbi Binyomin Gruber 392 Flushing Avenue Brooklyn, NY 11205 Kosher Certification: Rabbi Teitelbaum / Volove

50 Doughty Boulevard (located in Seasons Express) Lawrence, NY 11559 Kosher Certification: Vaad of the Five Towns 700 West Broadway (located in Seasons Express) Woodmere, NY 11598 Kosher Certification: Vaad of the Five Towns 204 W Englewood Avenue Teaneck, NJ 07666 Kosher Certification: RCBC 740 Brewers Bridge Road Jackson Township, NJ 08527 Kosher Certification: KCL Spring Valley Marketplace Spring Valley, NY 10977 Coming soon: 2025 99 NJ-10 (formerly Jerusalem Pizza) Livingston, NY 07039 Coming soon: February 2025

SIGNATURE PIES, SPECIALTY PIES, CALZONES, PASTAS AND MORE

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EDITOR'S NOTE

MENU HIGHLIGHTS Fialkoff’s kicked off back in 1973, when Moshe and his family traveled from Israel determined to bring the finest, freshest, most flavorful kosher pizza to Monticello, NY. From the moment they first rolled the dough and spread the cheese, Fialkoff ’s became a camp craze and a bungalow bonanza. People drove from far and near to sample the best pizza in town. Fialkoff’s has since expanded throughout New York, New Jersey and Florida, with more locations coming soon.

www.fleishigs.com

RESTAURANT GUIDE 2025

DOLCETTO STEAKHOUSE 800 Chestnut Ridge Road Chestnut Ridge, NY 10977 (845) 400-2620 dolcettokosher.com Instagram and Facebook: @dolcettokosher Kosher Certification: Tarnopol Beth Din

MENU HIGHLIGHTS TONGUE BUNS

Steamed homemade bao buns, hoisin-glazed tongue, banh mi vegetables, garlic aioli PULLED BRISKET KLATKA

DOLCETTO STEAK

16-ounce boneless rib eye, served with potato gratin, demi glace, roasted garlic and mushrooms

EDITOR'S NOTE

Deep fried potato kugel latka, beef facon, pickled onions, sweet mustard aioli, micro arugula Dolcetto brings an authentic kosher steakhouse experience to the heart of Rockland County.

The curated menu is impressive, from chef-selected aged meats to an expansive drink menu from the cocktail lounge. The chef sources the freshest ingredients and finest cuts of meat for an unforgettable dining experience. Dolcetto has city vibes with the serenity of Upstate New York.

DONUTS

Four homemade donuts with assorted toppings PASSIONATE FLIGHT

Tequila, passion fruit, orange liqueur, agave, Prosecco, volcanic salt

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RESTAURANT GUIDE 2025

CHURRASKO GRILL HOUSE 368 Route 306 Monsey NY, 10952 (845) 400-4040 churrasko.com Instagram: @churraskogrillhouse Kosher Certification: CRC HISACHDUS

MENU HIGHLIGHTS BEEF GNOCCHI

Braised beef, sautéed mushrooms, pan-seared handmade gnocchi GROUND BEEF EMPANADAS

Venezuelan-style corn flour empanadas filled with ground beef and fried, served with a side of chipotle sauce PULLED BEEF FLATBREAD

Pulled BBQ brisket, roasted peppers, crunchy onions, cilantro, spicy mayo, greens 12- AND 16-OUNCE EL GAUCHO STEAK

Boneless ribeye SKIRT STEAK SALAD

Mixed greens, cherry tomatoes, cucumbers, grilled mushrooms, roasted corn, peppers, skirt steak, balsamic dressing

Smoked pulled chicken, avocado, pickled onions, crunchy onions, pico de gallo, sweet lemon mayo

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EDITOR'S NOTE

SMOKED CHICKEN TACOS

Churrasko Grill House opened in 2024, bringing a calm yet family-friendly dining experience to the community. The menu features a diverse range of options. With roots in Venezuela, the owners have infused the menu with unique, flavorful dishes you may not find elsewhere, such as empanadas. The space is warm and inviting, allowing diners to make memories with their families over delicious food.

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RESTAURANT GUIDE 2025

GLATT A LA CARTE 5123 18th Avenue Brooklyn, NY 11204 (718) 438-6675 glattalacarte.com Instagram: @glattalacarte Kosher Certification: Rabbi Yechiel Babad / Tartikov

7 18 . 4 38 .66 75

| G L AT TA L AC A R T E .CO M

5 1 2 3 1 8 T H AV E , B R O O K LY N , N Y 1 1 2 0 4

MENU HIGHLIGHTS TEXAS BEEF SPRING ROLLS

Braised brisket, deep fried BBQ potato salad balls, honey hickory sauce TONGUE SLIDERS

Three sliders with chimichurri relish and pickled onions KOREAN RIBS

Marinated grilled flanken, pineapple, ginger and peanut sauce CRACKED BEEF TIPS

Prime steak tidbits, brown sugar BBQ sauce, sweet potato nest and ranch dressing COWBOY PRIME RIB CHOP

32-ounce bone-in rib served with choice of side

Seared beef filet, exotic mushrooms, roasted garlic and herbs, served on a bed of polenta

EDITOR'S NOTE

STEAK AND POLENTA

Glatt A La Carte has been around for over twenty years — a legendary restaurant that has managed to maintain a great reputation, solid service and delicious food. There is a friendly, welcoming feeling at this popular Brooklyn steakhouse, which has a wonderful space for family gatherings and events such as sheva brachos. The pulled beef tacos, chicken lollipops and sliders are a great way to start the meal and the chimichurri skirt steak is a menu favorite.

If dining with a crowd, inquire about the family-style desserts.

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RESTAURANT GUIDE 2025

LEIL SHISHI DINER 8 Remsen Avenue Monsey, NY 10952 (845) 579-2424 leilshishidiner.com Instagram: @leil_shishi_diner Kosher Certification: Rabbi Yechiel Steinmetz

MENU HIGHLIGHTS CHULENT

Pastrami barley chulent President flanken chulent Pulled beef yapchick MUNCHIES

Beef pizza Fried kielbasa Pretzel chicken fingers Lollipop drumsticks Pinwheel deli roll GRAB-AND-GO

Over 40 homemade dips and salads Tongue gala Garlic chips

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EDITOR'S NOTE

Grieven, jerky, salami chips Leil Shishi, a beloved Monsey spot that is now open daily until 2 AM, takes Shabbos food seriously. Beyond the vast menu of cholent, kugel and deli, the selection of dips, challah, bread and a variety of house-made jerky is impressive. When you need a break from the kitchen, Leil Shishi is there for the needs of your entire Shabbos. Leil Shishi is also available for catering of events of all kinds, from kiddushim and corporate events to engagement parties, Bar/Bat Mitzvahs, weddings and Sheva Brachos.

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RESTAURANT GUIDE 2025

STREET KITCHEN 9460 Harding Avenue Surfside, FL 33154 (305) 763-8267 streetkitchen.miami Instagram: @streetkitchen.miami Kosher Certification: Kosher Miami (KM)

MENU HIGHLIGHTS CRUNCHY HOT AND SPICY SANDWICH

Fried chicken breast, pickles, sweet and spicy Asian slaw

STREET BAR

BEEF CARPACCIO

Thin sliced raw beef, fresh black truffle, cornichons, crostini, lemon vinagrette

9561 Harding Avenue Surfside, FL 33154 Kosher Certification: Kosher Miami (KM)

TRUFFLE FILET

Instagram: @streetbar_miami

Center-cut filet, truffle bordelaise sauce, freshly shaved winter truffle, sautéed vegetables VEAL DIRTY FINGERS

Fingerling potatoes, pulled veal, jalapeño, onions, tomatoes, pickles, garlic aioli

Slow roasted lamb, sautéed onions and mushrooms, dukkah, pita

EDITOR'S NOTE

STREET HUMMUS

STREET Kitchen opened in early 2020 with a focus on street food with a twist, inspired by a melting pot of cuisines. Chef David Benrey’s attention to detail and technique shines through the entire menu, from the delectable appetizers to the show stopping burgers and dry-aged steaks. With their elevated takes on street food classics, STREET Kitchen is a welcome addition to the Surfside kosher food scene. Chef David Benrey has recently opened STREET Bar together with Fabiola Adriadna and Hugo Mendoza, offering an affordable take on authentic Mexican street food.

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KRUDO 17092 West Dixie Highway North Miami Beach, FL 33160 (786) 440-5483 krudofish.com Instagram and Facebook: @krudofish Kosher Certification: ​​Kosher Miami (KM)

MENU HIGHLIGHTS SUSHI CAKE

Krudo’s all-time best seller.

Imagine sushi - but bigger and better.

KRUDO POKE BOWL

A vibrant, tropical delight that brings together the freshest ingredients in perfect harmony.

CEVICHE AJI AMARILLO

Tender corvina, tangy juices and a burst of flavors.

TRICOLOR SALMON

A feast for the eyes and the palate with rich, buttery salmon topped with savory, crispy chips, almonds and pistachios.

LEMON & WINE BRANZINO

CRUSTED TUNA STEAK

Fresh and wild tuna, coated and seared for a mouthwatering experience of texture and flavor.

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EDITOR'S NOTE

The perfect blend of Mediterranean flavors that capture the essence of coastal dining.

Krudo is a full-service kosher fish market, offering everything from whole to filleted fish and everything in between. Beyond fresh fish, Krudo has a large selection of prepared salads, dips, herring, dry-aged fish, smoked fish, fish platters, specialty grocery items, wines and much more. They also have a full made-to-order lunch menu consisting of poke bowls, sushi, fish entrées with sides and more. Visit on Friday for sourdough and challah available for purchase. Krudo ships nationwide.

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RESTAURANT GUIDE 2025

PEPPERCRUST 253 NY-59 Suffern, NY 10901 (845) 533-5370 peppercrust.com Instagram: @peppercrust Kosher Certification: Rabbi Yechiel Steinmetz, CRC Hisachdos

MENU HIGHLIGHTS TUNA TARTARE

Citrus soy dressing, capers, Thai chilies MONGOLIAN BEEF

Served with wonton crisps and sweet sesame sauce LAMB ROULADE

Parsnip purée, toasted pine nuts, eggplant marmalade DUCK TRIO

Duck breast, leg confit and liver, sundried cherry, tallow toast BEEF CARPACCIO

Extra-virgin olive oil, cracked black pepper, fried capers, Maldon salt SKILLET BRAISED SHORT RIB

In Port wine sauce with garlic mashed potatoes

Come see and try our new 'Herzog Lounge' party room.

TARTE DE PARIS

Pistachio chantilly cream with caramel and chocolate sauce

EDITOR'S NOTE

USDA PRIME TOMAHAWK STEAK

Since 2018, Peppercrust’s mission has been to give diners the ultimate dining experience.

With a lounge-like ambiance, guests can enjoy the contemporary yet classic decor while dining on a variety of dishes that exude skill and heart. The restaurant recently underwent a renovation, adding a number of private booth seatings. The newly unveiled raw fish bar complements the already stellar menu. Complete your dinner with options from their wine, cocktail and beer menu and desserts that suit every palate.

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MARANI 97-26 63rd Road Rego Park, NY 11374 (718) 569-0600 maraninyc.com Instagram: @maraninyc Kosher Certification: VHQ

MENU HIGHL IGHTS GREEN BEANS WITH WALNUTS SPREAD

Green bean spread with walnut paste, sprinkled with pomegranate seeds HARCHO

Tomato and pepper based soup with rice, lamb and love PELMENI

Fried beef dumplings with sauteed onions and tomato ADJARULI

Bread bowl with beef, mushrooms, tarragon and sunnyside up egg CHICKEN TABAKA

Baby cornish hen cast-iron panfried with garlic and herbs, served with fries KHINKALI

Georgian-style soup dumplings with beef, lamb and herbs

Braised short ribs in red wine, mushrooms, barbecue sauce and fresh herbs, served with mashed potatoes SALMON ENTRÉE

Salmon filet rolled with mushrooms and berry sauce, served with buckwheat and spinach

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EDITOR'S NOTE

SHORT RIBS ENTRÉE

Marani is the only destination in New York dedicated to serving kosher Georgian cuisine.

With an exceptional attention to detail and service, as well as unique dishes, Marani has made its mark on the kosher dining scene by remaining authentic and producing consistent food in a family-friendly atmosphere. Marani is the perfect destination for date night, birthday parties or sheva brachot.

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RESTAURANT GUIDE 2025

CHAR Q 2 Augusta Boulevard Lakewood, NJ 08071 (732) 902-0344 charqnj.com Instagram: @charqnj Kosher Certification: KCL

MENU HIGHLIGHTS TUNA PIZZA

Spicy mayo, avocado crema, tempura flakes, truffle spicy mayo DRY AGED PRIME BEEF SLIDERS

Candied beef bacon, charred cipollini onions, apricot habanero jam DUCK A L’ORANGE

Confit duck leg, coconut polenta, orange marmalade SHORT RIB RISOTTO

Truffle, hon shimeji mushrooms, cremini mushrooms, kale, onion straws BONE MARROW

Beef bone marrow, arugula gremolata, bruschetta toast JERK SKEWERS

Charred filet, mango, onion, pepper, honey lemon glaze BEEF RAMEN

DRY-AGED TOMAHAWK

Dry-aged for a minimum of 21 days, confit potato, roasted tomato, cured tallow, red wine reduction

EDITOR'S NOTE

Sliced brisket, fresno peppers, sesame, cremini mushrooms, ramen noodles soy-marinated egg, carrots, daikon radish Char Q is a fine dining concept restaurant located in Lakewood, NJ, overlooking the beautiful grounds of the Eagle Ridge Golf Course. The architecture and design bring a contemporary, upscale vibe to a tranquil, secluded space. Char Q focuses on elevating classic foods, merging new age cooking methods with old world charcuterie. Their unique menu, luxurious ambiance and impeccable service creates a well-rounded fine dining experience.

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G7 ROOFTOP 5510 State Road 7 (rooftop) Hollywood, FL 33314 (754) 216-7899 g7rooftop.com Instagram: @g7.rooftop Kosher Certification: ORB

MENU HIGHLIGHTS GREEN PAPAYA SALAD

Mangos, carrots, mixed nuts, Thai vinaigrette BLUEFIN TUNA TARTARE

Citrus ponzu, truffle aioli, kimchi aioli, nori tapioca chips, kimchi cucumbers, soy cured egg yolk BEEF KIMCHI GYOZAS

Kimchi broth, scallions, micro-cilantro

Pickled red cabbage, tonkatsu sauce, kimchi aioli 54-OUNCE TOMAHAWK FOR TWO

Prime aged tomahawk, broccolini, roasted potatoes, grilled mushrooms, yuzu shiso chimichurri MILLE-FEUILLE

Citrus cheesecake mousse, yuzu lemon curd, orange fluid gel, fresh mango

EDITOR'S NOTE

BONE-IN VEAL CHOP KATSU

G7 is a new culinary experience, where excellence meets ambiance. Nestled atop the new Dolce by Wyndham Hotel, this rooftop restaurant invites you to indulge in an elevated dining experience unlike any other, whether for an intimate dinner for two or a private event. From a meticulously crafted menu to the breathtaking views, every detail has been designed to create unforgettable moments in redefining kosher and setting new standards for gastronomic delight.

PUYA CANTINA 2750 Griffin Road Dania Beach, FL 33312 Coming soon: February 2025

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RESTAURANT GUIDE 2025

NOMÉ 127 4th Avenue New York, NY 10003 (212) 419-8889 info@nomenewyork.com Instagram: @nomenewyork Kosher Certification: OU

N O MÉ NEW

YORK

MENU HIGHLIGHTS TUNA CRUDO

red cabbage, tiger’s milk, avocado mousse, yellow aji, passion fruit pearls ASIAN SPRING ROLLS

Surimi, cucumber, avocado, carrot, red cabbage, sweet chili dressing CORVINA FISH DUMPLINGS

Ginger, scallion, corvina, Peruvian velouté; steamed or crispy BEEF BAO BUNS

Lomo saltado, spicy mayo, Thai chili sauce MISO GLAZED BLACK COD

Zucchini, miso beurre blanc, herb oil 12-OUNCE PEPPER-CRUSTED DELMONICO

50-OUNCE JURASSIC HAWK

Served with sautéed spinach and potato mash

EDITOR'S NOTE

Potato mash, roasted shallots, bordelaise, chives Nomé is one of New York City’s newest restaurants. Nestled just below the Union Square area, Nomé offers a Nikkei-style experience, a fusion of Japanese and Peruvian cuisine.

Chef Santiago Chiuz, originally from Honduras, balances this fusion perfectly with his Latin American heritage. Nomé’s beautifully designed space is perfect for occasions of all kinds, from a date night to a party and everything in between.

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WALL STREET GRILL 128 Pearl Street New York, NY 10005 (212) 635-5757 wallstreetgrill.com Instagram: @wallstreetgrill Kosher Certification: OU

MENU HIGHLIGHTS BEEF CARPACCIO

Capers, arugula frisée, pita, horseradish emulsion CRISPY THAI BEEF

Fried strips of flat iron steak, spicy Thai tiger sauce, bourbonSriracha BBQ sauce POTSTICKERS

Ground steak, ginger, garlic, shiitake mushrooms, jalapeño, aged soy dipping sauce PEARL STREET STEAK

24-ounce steak with piri piri rub WSG CRISPY CHICKEN

Kimchi and guacamole HANGING BEEF

Smoked and cured beef cuts, butterscotch-black pepper glaze, Sriracha ranch

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WSG ROLL

Hamachi, torched Atlantic salmon, cucumber, truffle snow, umami glaze

Wall Street Grill is known for consistency of service and high-quality culinary experiences.

The glass-enclosed rooftop atrium and outdoor garden area are designed to create an upscale yet organic environment where diners can feel at home. Unique, handcrafted cocktails complete the luxe menu, bringing an elevated cuisine to the kosher world.

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RESTAURANT GUIDE 2025

FUEGO

OKI

3861 NE 163rd Street North Miami Beach, FL 33160

3873 NE 163rd Street North Miami Beach, FL 33160

(786) 520-4082

(786) 724-8403

fuegobymana.com Instagram: @fuegobymana

okimiami.com Instagram: @oki_miami

Kosher Certification: ​​ Kosher Miami (KM)

Kosher Certification: ​​ Kosher Miami (KM)

MENU HIGHLIGHTS

MENU HIGHLIGHTS BEEF TARTARE

HAMACHI CRUDO

Hamachi, avocado, yuzu honey sauce, masago, minced red onions

Thinly diced raw beef served with red onions, baby pickles, capers and radish topped with egg yolk and house Romesco sauce served with artisan ciabatta bread

Grilled mushrooms, pickled red cabbage, shiso chimichurri and togarashi, served with white rice

DIRTY NACHOS

A smooth and strong lychee and ginger vodka cocktail

Baked nachos topped with pulled brisket, meat chili, pico de gallo, guacamole, non-dairy sour cream, red onions, banana peppers, pickles and shredded lettuce

GRILLED LAMB CHOPS

TOKYO MULE

LAMB BARBACOA FLATBREAD

Pulled lamb, diced jalapeños, pickled onions, harissa and salsa verde FUEGO RESERVE CUT

EDITOR'S NOTE

12-ounce aged ribeye, charcoalgrilled and served with a choice of house sauce

Fuego is a steakhouse and smokehouse with delicious food in a fun, exciting atmosphere.

From the burgers and steaks to the tacos and flatbreads to the hand-crafted cocktails, the entire menu takes inspiration from around the world. With the busy family in mind, all of the dishes on the menu are designed for sharing. Looking for something a bit more quiet and upscale? Try Fuego’s sister restaurant, OKI, located right next door. This adults-only restaurant has an intimate lounge feel, designed to evoke the serene ambiance of a Japanese spa. OKI’s Latin-Japanese fusion menu is evident in both the dishes and the cocktail menu.

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ONDAS BY FUEGO 488 Central Avenue Cedarhurst, NY 11516 (516) 341-0092 ondasnyc.com Instagram: @ondas.nyc Kosher Certification: Vaad of the Five Towns

MENU HIGHLIGHTS CORN ESQUITES

Corn ribs, chili, lime, chives, cilantro, vegan Parmesan cheese CEVICHE

Corvina, mezcal, ginger, radish, red onion, taro chips PULLED BEEF FLAUTAS

Refried beans, salsa de arbol, crema, shaved fennel and onion CHICKEN LIVER PLATE

Pineapple relish, ancho chili, onion beef bacon jam, crostini CARNE ASADA TACOS

Grilled steak, pico de gallo, ancho chili salsa, cilantro WILD MUSHROOM FLATBREAD

Mix of wild mushrooms, vegan mozzarella, caramelized onions, truffle crema

COWBOY STEAK

32-ounce 30-day dry-aged bone-in American black angus

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RIB EYE MILANESE

Tajin bread crumbs, harvest salad, tamarind BBQ sauce

From the owners of Fuego, one of Miami’s premier kosher destinations, comes Ondas, which translates to “vibes” in Spanish, encapsulating the core of the restaurant’s philosophy. Ondas is a distinctly Latin restaurant, where the bold flavors of Mexico are served with the level of refinement you’d expect to find in a classic fine-dining establishment. The ambiance creates a resort-like atmosphere and the service is top-tier, giving diners the party vibe that Fuego is known for.

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RESTAURANT GUIDE 2025

EAST SIDE KOSHER DELI 499 South Elm Street Denver, CO 80246 (303) 322-9862 eastsidekosherdeli.com Instagram: @eastsidekosherdeli Kosher Certification: Vaad Hakashrus of Denver (Scroll K)

MENU HIGHLIGHTS CRISPY CHICKEN SLIDERS

Panko crusted baby chicken, spicy mayo and house BBQ sauce, served with tomatoes, pickles and shaved onion NEW YORKER

Thick house-smoked pastrami, caramelized onions and vegan “cheese” on a club roll, served with hand-cut French fries SPICY HAWAIIAN BURGER

Grilled pineapple, sweet and spicy beef “bacon,” avocado, teriyaki glaze, served with French fries CHICKEN AND WAFFLES

Crispy chicken with special spice blend, spiced waffle and honey chipotle maple glaze COBB SALAD

MILE HIGH 7 LAYER CAKE

Generous layers of chocolate fudge cake filled with chocolate mousse and chocolate ganache

EDITOR'S NOTE

Romaine, cucumbers, black olives, egg, crispy beef fry, tomatoes, avocado, peppers, mushrooms, onions, grilled chicken, crispy potatoes East Side Kosher Deli is your one stop kosher shop in Denver, with a full-service grocery, deli takeout, premium butcher, fresh bakery, daily sushi and sit-down restaurant. From premium house-cured and smoked deli meats to a fully redesigned menu, enjoy the greatest selection of freshly prepared meals whether you are a local or visiting the Denver area. East Side Kosher Deli offers daily deliveries to anywhere in the metro Denver area and up to the mountains, perfect for both business and leisure travelers.

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ESSEN NEW YORK DELI 1108 Avenue J Brooklyn, NY 11230 essennydeli.com Instagram: @essendeli1 Facebook: @essennydeli Kosher Certification: Kehilah Kashrus

MENU HIGHLIGHTS FRIED KREPLACH

Homemade Hungarian beef dumplings with fried onions HONEY BEEF TACOS

Crispy tacos, topped with coleslaw THE GRAND CONEY KNISH

A butterflied knish topped with brisket and gravy THE HERMINATOR

Schnitzel topped with derma, sliced brisket and gravy SESAME CHICKEN

Chunks of boneless tender white meat, fried until golden and tossed in a brown sauce

THE ESSEN SANDWICH

Create your own sandwich with three meats piled a pound high

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NEW YORK BURGER

13-ounce patty topped with grilled pastrami, shoestring onions, lettuce, tomato and an assortment of sauces, served with side of choice

Essen NY Deli is one of the last old-fashioned kosher delis remaining in New York. From the overstuffed deli sandwiches to the knishes to the surprisingly authentic Chinese dishes, there is just nothing like Essen in the area and beyond. All the meats are cured and smoked in-house with no machinery involved — it’s the personal touches like these that set Essen apart. The food, service and atmosphere at Essen is second to none.

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RESTAURANT GUIDE 2025

WOLF & LAMB 16 E. 48th Street New York, NY 10017 (212) 317-1950 wolfandlambsteakhouse.com Instagram: @wolfandlambnyc Facebook: Wolf & Lamb Steakhouse Kosher Certification: OK Kosher

Celebrating 25 Years of Inspired Hospitality!

MENU HIGHLIGHTS PULLED BARBECUE BEEF PIZZA

Barbecue sauce, roasted kale, pickled red onion, shaved garlic RIGO’S FAMOUS BEEF BOLOGNESE

Tagliatelle, rich ground beef and tomato sauce SEARED DUCK BREAST

Maple glaze, fingerling potatoes, caramelized cipollini onions TURKEY BURGER

Fennel and cabbage slaw, basil garlic mayo BLACK ANGUS RIBEYE

12-, 16- or 20-ounce

FRIED CHOCOLATE BABKA BITES

Vanilla ice cream, caramel sauce

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BLACK ANGUS FILET

Steaks are served with your choice of wild mushroom and veal demi glace, jalapeño salsa verde, cognac peppercorn or Cabernet reduction

For over 26 years, Wolf & Lamb has been serving high-quality kosher food in New York City and played an instrumental role in the revolution of kosher fine-dining. The steakhouse continues to take pride in using the best meats, all butchered on premises and hand-selected for perfection. With an industrial aesthetic and unique modern art adorning the walls, Wolf & Lamb is warm and inviting. With a pastry chef on staff, the desserts are inventive and beautifully plated.

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ROSIE’S KOSHER PIZZA 1385 Broadway New York, NY 10018 (917) 628-2190 rosieskosherpizza.com Instagram: @rosiespizzanyc Kosher Certification: OK and CRC

MENU HIGHLIGHTS PIZZA BY THE SLICE OR PIE

Sicilian, trio, margherita, mac and cheese, mushroom and onion, eggplant, falafel, buffalo cauliflower, mixed vegetable and more POPULAR SIDES

Garlic knots, pizza rolls, cheese fries, onion rings and more FAMOUS CALZONES

Cheese, spinach, mushroom, eggplant and vegetable PANINIS

Mushroom feta, mozzarella pesto, roasted bell pepper and feta, eggplant mozzarella and more

Salads, wraps and fresh fruit cut daily, plus full salad bar PAREVE CHOLENT AND POTATO KUGEL

Special on Thursdays

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GRAB-AND-GO

Rosie’s Kosher Pizza is the city’s newest kosher pizza place. Rosie’s not only serves a variety of New York-style pizzas, but also has a full menu that includes pastas, sandwiches, sushi, salads and grab-and-go items. Rosie’s also has gluten-free pizza and a full salad bar, so that everyone can enjoy delicious pizza! Catering is available throughout Manhattan.

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RESTAURANT GUIDE 2025

SOUTHSIDE 315 Cedar Bridge Avenue Lakewood, NJ 08701 (732) 961-6126 iwantsouthside.com Instagram: @iwantsouthside Kosher Certification: KCL

MENU HIGHLIGHTS LOADED BBQ YAMS

Open-faced roasted sweet potato, topped with pulled brisket, crispy tortilla crunch, garlic jalapeño aioli, silan and fresh cilantro BURNT ENDS

Soft and saucy doublesmoked burnt ends, braised in a secret sauce BOURBON BAKED BEANS

Scrumptious baked beans with chunks of meat and a saucy bourbon reduction JALAPEÑO SMASHBURGER

Two 4-ounce freshly ground smashburgers on a toasted brioche bun with jalapeño aioli, lettuce, grilled onions, jalapeños and candied maple facon

Includes smoked brisket, smoked sausage, smoked pastrami, lamb riblets, burnt ends, pulled beef, bourbon baked beans, cole slaw, pickles and pickled red onions (serves three)

EDITOR'S NOTE

MEAT LOVER’S PLATTER

Southside is a casual, family-friendly dining spot that focuses on high-quality ingredients and consistent food. Southside’s slogan is “Lovin’ Every Bite,” and they truly live up to that, bringing an authentic smokehouse cuisine to the heart of Lakewood. Southside believes that crafting exceptional smoked meats is a labor of love, requiring time, talent and expertise. From the mouthwatering sandwiches and burgers to the delicious salads and sides, each dish is crafted with skillful precision to deliver an extraordinary dining experience. From date nights and family dinners to corporate lunches or intimate parties, Southside has something for everyone.

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A N I G H T O F FO O D, MUSIC AND C E L E B R AT I O N BY: C H A N A Z . W E I SS P H OTO G R A P H Y BY: YS.V I S I O N A N D A B BY SO P H I A

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I

t’s not every day that you attend a restaurant opening and end up singing, dancing and toasting to a new bride and groom. But that is exactly what happened at the grand opening of Nomé New York, the newest restaurant from Mocha Group by owner Naftali Abenaim, at an evening dedicated to celebrating the new restaurant as well as the release of the Distant Cousins’ new album, “Out of the Darkness.”

Located in lower Manhattan, Nomé is not just a restaurant; it’s a lively celebration of food, life and culture.

Naftali Abenaim envisioned Nomé as a place where people could come together to enjoy delicious food, great music and good company. “Union Square is an eclectic blend of cultures, and I wanted Nomé to be a part of that energy — offering something unexpected, vibrant and authentic,” he explains.

At Nomé, the culinary focus is on Nikkei cuisine, a fusion of Japanese and Peruvian flavors. “Nikkei cuisine is about embracing two rich cultures and finding harmony in the unexpected combinations that www.fleishigs.com

RESTAURANT CHRONICLES

arise when they come together,” says Naftali. “What sets Nomé apart is our commitment to freshness, creativity and precision. Our approach to cooking is simple: use the finest ingredients and let them speak for themselves. Whether it's fish flown in from Japan or local farm vegetables, we treat each ingredient with respect.”

Executive Chef Santiago Chiuz brings his passion for global flavors and innovative dining experiences to Nomé’s kitchen. Chef Santiago grew up in Honduras and earned degrees

in Culinary Arts and Restaurant Management from the School of Culinary Arts El Salvador. Early in his career, he was fortunate to consult on local and international food projects with the government and local embassy, which broadened his desire to move beyond his native country.

He brought his experience to Miami, where he worked as the Executive Chef at several renowned restaurants.

An avid traveler and lifelong student of food and culture, Chef Santiago now brings his skill and culinary repertoire to his newest role at Nomé,

delivering a Nikkei-style menu, a blend of Japanese and Peruvian cuisines balanced together with his Latin American heritage. Each dish is presented with a stunning visual flair, making the dining experience as much a feast for the eyes as it is for the palate.

The restaurant’s interior design is equally impressive, with a unique and multi-cultural aesthetic. The newly renovated space features a striking entryway adorned with greenery and cascading wax from dozens of lit candles, as well as hand-drawn JANUARY 2025 Fleishigs

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murals that honor Japanese and Peruvian heritage. The rustic lighting, with Edison bulbs looped around oversized wooden beams, adds to the warm and inviting atmosphere. Great music, colorful LED lighting and a stage at the back for performances set the tone for a fun and energetic party vibe. Even the dishes are unique — artisanal hand-crafted plates sourced from a Colombian village, transporting you beyond the heart of NYC. A Grand Opening to Remember The grand opening of Nomé New York was a feast for the senses — a true celebration of the restaurant's lively atmosphere.

A group of influencers and guests gathered for a night of fun and celebration, beginning the evening with specialty craft cocktails like the Sakura Cloud (tequila blanco, dragon fruit, agave, rosé) and the Tel Aviv to Casablanca (arak, pear, basil, cucumber, elderflower), while the DJ spun a mix of fun party music from the colorfully lit stage. Each dish was served with Instagramworthy dramatic flair, with dry ice and LED lights creating a visually stunning presentation.

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served in purple tortilla boats and topped with salmon roe. The incredibly crispy "bang bang chicken," a fan favorite, was served three ways: traditional, panko and tempurabattered, each topped with spiced honey, garlic mayo or spicy mayo for a delightful range of flavors. For the main course, guests indulged in smoked baby back ribs with a bourbon glaze, beef bao buns, enormous tomahawk steaks, butterflied branzino with cherry tomato salad and crispy red snapper nuggets served with an eye-catching whole fried fish skeleton and plantain chips.

Even as the meal concluded, the night was just getting started. The evening’s entertainment kicked off with a comedic performance by the multi-talented Ami Kozak, a member of the band Distant Cousins. Known online for his hilarious skits, Kozak soon had the crowd laughing with his spot-on impressions. His bandmates then joined him on stage to perform songs from their new album, “Out of the Darkness,” delivering a dynamic performance with energetic tunes that had the crowd clapping, dancing and singing along. The performance ramped up with a surprise appearance www.fleishigs.com

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by rapper Kosha Dillz, who joined Distant Cousins to deliver a highenergy rap performance that had everyone cheering.

Perhaps the most unexpected and heartwarming moment of the night was an impromptu Sheva Brachot for content creator Libby Amber Shayo and her brand new husband Jack, who had been married just two nights prior. Traditionally, a newlywed couple is treated like a king and queen for the week following their wedding, with nightly celebrations and blessings. After Birchat Hamazon (grace after meals), each of the

musicians serenaded the couple with one of the seven blessings, including beautiful renditions by surprise guests Sruli Portnoy of the Portnoy Brothers and singer Yoni Z. Soon, the entire room was singing and dancing around the newlyweds, creating a magical and unforgettable moment. Libby could hardly contain her excitement. “This was the most special Sheva Brachot that Jewish couples can only dream of. The food was immaculate and the vibes were tremendous — I will be sharing this for years to come!” she said. The night was filled with so much joy and

energy that the singers couldn't resist performing a few more songs before the crowd finally dispersed.

With the night filled with laughter, music and unforgettable memories, it became clear that Nomé New York is more than just a restaurant. The vibrant atmosphere is a testament to the power of food, music and community — a place where you can create lasting memories with friends and family.

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Jelínek:

The Glorious Journey of a Plum BY: YA E L E . G E L L E R, M P H

I

t all begins in Vizovice, a gorgeous and picturesque town in the heart of the Czech Republic. The favorable climate of Vizovice, particularly suited to stone fruit trees like plums, laid the foundation for the production of Slivovitz, which began in earnest in the mid18th century. By the early 19th century, state subsidies accelerated its growth, propelling Slivovitz to prominence. In 1882, Aron Eichen, the owner of a local distillery, rented it to Jakub Jelínek.

Though Jakub never operated it himself, likely preoccupied with his ventures in Luhačovice, he entrusted the distillery to his son, Zikmund Jelínek. Zikmund applied the expertise he gained at Eichen’s distillery to establish his own operation, laying the groundwork for a family legacy.Inspired by the success of private distilleries, local farmers, eager to find new markets for their fruit, founded a joint-stock company in the late 19th century. Named Rolnický Akciový Závod Ovocnářský Vizovice (RAZOV) or the Fruit Farmer Joint Stock Company Vizovice, it became a key player in the region. Around the same time, Vizovice saw the emergence of major distilleries, such as the First Vizovice Distillery established in 1895 by Karl Singer. This distillery, continuing the legacy of local feudal lords, quickly gained acclaim

for the quality of its products. Inspired by this success, other entrepreneurs — including Weiss, Hába and Kalenda — entered the scene.

Among these new ventures, three distilleries emerged as industry leaders: Karl Singer’s distillery, Zikmund Jelínek’s operation (later known as Rudolf Jelínek) and the RAZOV distillery. These “Big Three” became pivotal in shaping the development of Vizovice’s distilling industry. In 1919, Zikmund Jelínek retired at the age of 60, passing his company to his sons, Rudolf and Vladimír, who renamed it Sons of Zikmund Jelínek. The brothers soon demonstrated their business acumen by acquiring the RAZOV distillery in 1921, securing a prime location and accelerating their company’s growth.

However, tensions between the brothers over management led to a split in 1926.

Rudolf retained the RAZOV operation and renamed it after himself, while Vladimír continued at the original distillery under its original name. In the 1930s, Rudolf Jelínek, drawing from his Jewish heritage, began producing kosher spirits. Following the end of Prohibition in the United States in 1934, he successfully exported these kosher products overseas for the first time.

This venture became the cornerstone of his international success, a trajectory that continued until 1939, when the outbreak

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of World War II disrupted operations. Despite their achievements, tragedy struck the Jelínek family due to their Jewish heritage, and most of the family members were murdered in concentration camps, with only Rudolf’s sons, Zdeněk and Jiří, surviving.

The distillery was “Aryanized” during the war and placed under sequestration until 1945.

After the war, Jiří Jelínek resumed management of the distillery and successfully revived its prewar reputation, though his older brother Zdeněk passed away in 1946 due to the effects of wartime suffering. The company’s growth was abruptly halted in 1948 when it was nationalized by the communist government. Jiří and his family went into exile, and the distillery was absorbed into the state-run Moravian Distilleries and Vinegar Factories Brno, eventually becoming part of Moravian Slovakia Canneries.

Despite the challenges of nationalization, the distillery maintained its reputation for producing highquality spirits, particularly for export. The enduring strength of the RUDOLF JELÍNEK brand, both domestically and internationally, allowed the distillery to retain its identity even as part of a state-owned enterprise. Today, the name continues to symbolize tradition, resilience and excellence in spirit production.

In the rolling hills of Vizovice, Czech Republic, fruit isn’t just fruit — it’s destiny. Welcome to Jelínek Distillery, a magical haven where plums aspire to

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greatness, pears find their inner zen and cherries strut their stuff like divas at a fruit parade. Founded in 1894 by Rudolf Jelínek, this distillery has been turning humble orchard produce into liquid gold for over a century, proving that with a little fermentation and a lot of love, anything is possible.

At Jelinek, the plum is not just a fruit — it’s a rock star. The distillery’s signature creation, Slivovitz, is a plum brandy so potent and delicious it could make Bacchus himself do a double take. But don’t let its fruity origins fool you. Slivovitz is no sugary cocktail mixer — it’s bold, complex and unapologetically strong, like a plum that hit the gym and never skipped leg day.

The journey of a Jelínek plum is nothing short of epic. It begins in the orchards of Vizovice, where the fruit ripens under the watchful gaze of the Czech sun. (We assume the plums occasionally discuss existential topics like, “What’s my purpose in life?”

The answer, of course, is Slivovitz.) Once harvested, these plums are crushed, fermented and distilled into a spirit so smooth it could charm the most stoic of grandmas.

But Jelínek doesn’t stop at plums. Pears, apricots and cherries also get their moment of fame. In fact, every fruit that passes through Jelinek’s doors is treated like royalty, coaxed into becoming something extraordinary.

Inside Jelínek Distillery, the alchemy of

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Jelínek Distillery At Jelinek, isn’t just a business the plum is not— it’s a love letter to just a fruit — fruit, tradition and it’s a rock star.the art of living well.

brandy-making unfolds. Picture gleaming copper stills bubbling away like something out of a wizard’s workshop. The air is thick with the aroma of fruit, fermentation and just a hint of magic. While the equipment may look old enough to have belonged to Merlin, Jelínek’s methods are anything but outdated.

This is where tradition and innovation dance a delightful waltz, ensuring that every bottle captures the spirit (pun intended) of excellence. Locally sourced fruit, precise distillation and a pinch of Czech charm are the secret ingredients behind Jelínek’s success.

You might think a small distillery in a Czech village would keep things local, but Jelínek had bigger plans. Slivovitz has gone global, charming taste buds from Prague to New York to Tokyo. Its bold flavor and rich history make it a favorite at festivals, family gatherings and even international competitions, where it regularly takes home gold medals like an overachieving fruit nerd.

Slivovitz isn’t just for sipping neat (though it’s excellent that way). It’s also a secret weapon for mixologists who love its fruity punch and unapologetic personality.

It’s like the life of the party, but in a bottle — and without the questionable dance moves.

Jelínek Distillery isn’t just a business — it’s a love letter to fruit, tradition and the art of living well. A visit here is like stepping into a fairy tale, where plums have a purpose, pears find their inner peace and brandy flows like liquid sunshine. Tours take you behind the scenes, letting you see firsthand how these spirits come to life.

And the Vizovice region itself ? It’s a postcard come to life, with rolling hills, blooming orchards and locals who know how to enjoy the good things in life — preferably with a glass of Slivovitz in hand.

Jelínek Distillery isn’t just a place where spirits are made. It’s a place where stories are told, history is preserved and plums achieve greatness. So, whether you’re sipping Slivovitz neat or shaking up a Plum Blossom Fizz cocktail, remember — you’re part of a legacy that’s been 130 years in the making.

And that, dear reader, is something worth raising a glass to. L’chaim!

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FRANCHISE

Smash House:

A Kosher Franchise Revolution BY: S H I F R A K L E I N

In the ever-evolving world of kosher dining, some innovators dare to push boundarie s. One such figure is B enji Haimoff, the mastermind behind Smash Hous e, a growing kosher franchise that’s turning he ads and shaking up the kosher fast food scene. But the road to succe ss has been any thing but e asy. Benji’s journey from jewelr y to kosher food is a te st ament to re silience, cre ativity and an unwavering commitment to quality.

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A DIFFERENT KIND OF FRANCHISE

Smash House is still a small player in the world of franchises, but its potential is undeniable. The franchise model that Benji Haimoff has crafted is unique; though it’s called a franchise, it operates under a controlled system. Franchisees buy into the broader framework, including branding, systems and operational guidance. This model has been key to maintaining the integrity and quality that Benji insists is crucial for his brand.

For Benji, the idea of franchising was always part of his grand vision. “From the start, I always wanted Smash House to be a franchise,” he says. But despite its growing popularity, Benji is cautious about rapid expansion. “I’m being selective about who we partner with,” he explains. “It’s important to find the right fit for the vision and quality we’re building.”

T H E ROA D TO S M AS H H O U S E

Benji’s entry into the restaurant industry was an unconventional one. Born into a family with deep roots in the jewelry business, Benji initially pursued a career in watches, following in the footsteps of his identical twin brother, a well-known figure in the watch industry. However, disillusioned with the business, Benji turned his focus to food after being introduced to the owner of La Bella Pizzeria in Queens, NY. “I worked for free for six months, learning everything I could about running a restaurant,” Benji recalls. This hands-on experience with La Bella set the foundation for his future in the food industry.

Eventually, Benji sold La Bella and moved to Israel, where he opened three restaurants before returning to the U.S. Upon his return, he opened a Bravo Pizza location in Queens, NY. Following that success, Benji opened a fine dining dairy restaurant next door called Pier 26; all of this was the beginning of the journey that would lead to Smash House.

T H E F R A N C H I S E M O D E L : N OT AS S I M P L E AS I T LO O KS

The road to franchising wasn’t without its challenges. One of the most significant hurdles Benji encountered was convincing people of the value of the franchise model. “A friend of mine wanted to open a location in Queens, and someone told him, ‘Why pay Benji? You can do it on your own.’” Benji explains. “He soon realized that there’s a lot more value in being part of a franchise — the systems, the branding and the support. It’s not as easy as it looks.”

Benji’s vision for Smash House has always been about more than just serving food; it’s about creating an experience. “Smash House is happiness served in the form of food,” he says. The focus is on fast, craveworthy food with the goal of making kosher dining just as enjoyable and convenient as any fast-casual restaurant.

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L E A R N I N G F RO M S E T BAC KS

Like any successful entrepreneur, Benji has faced his share of setbacks. Pier 26, his dabble into fine dining, was not as successful as he had hoped it would be. It took over a year to recover from the experience, but Benji learned valuable lessons along the way. “A successful restaurateur is a businessperson, not just a chef. It’s all about cash flow and knowing how to manage it,” he says. One of the reasons he attributes to Pier 26’s failure is his hands-off approach to that project. “I wasn’t involved enough,” he shares.

He took the lessons of the past to move forward and build his dream in the form of Smash House. Beyond a more hands on approach and a focused marketing strategy, strategic staffing is another core component Benji attributes to a successful operation. It’s about hiring the right people. For example, Yehuda Joffre (of Judd’s Memphis Barbecue fame) was hired as culinary consultant and helped create the recipes and kitchen flow for Smash House.

G ROW I N G W I T H O U T LOS I N G T H E P E RSO N A L TO U C H

Despite its rapid growth, Benji is committed to maintaining the personal touch that has made Smash House so successful. “We’re growing, but I want each location to feel like part of the community, not just another chain,” he says. To ensure this, Smash House adapts its offerings based on the specific needs and preferences of each location’s community. In Queens, for instance, they cater to a more stringent clientele by offering yoshon products, while in Miami, these details aren’t as critical.

With six full-time locations and a seasonal spot upstate, Smash House is rapidly expanding, but Benji insists that they’re doing so strategically. “The key is to scale smartly,” he explains. “You have to innovate and stay relevant. That’s how you survive in this business.”

T H E F U T U R E O F S M AS H H O U S E

Looking ahead, Benji is excited about the future of Smash House. “We’re still refining the model and scaling up,” he says. “You have to be willing to make mistakes and learn from them. That’s just part of the business.” His ultimate goal is to create the largest kosher franchise in the world, and with his unique vision, determination and passion for quality, there’s no doubt that Smash House will continue to revolutionize the kosher food industry.

Listen to our podcast interview with Benji by visiting Kosher.com/glatt

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FRANCHISE

“Smash House is happiness served in the form of food.”

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If you don’t have the ple asure of having a Smash House location in your are a, here is a round up of recipe s inspired by it.

Beef Bacon Smashburger

Fleishigs AP Burger Sauce

Crispy Fried Onions

Serves: 4

Yield: 2 cups

Serves: 4-6

If you like making burgers, I’d recommend purchasing a burger press; they are fairly inexpensive and can be found on Amazon.

Feel free to add any accompaniments you like to your burger, such as lettuce, tomatoes, pickles — the sky’s the limit!

The flavor of this sauce develops after being refrigerated overnight, so plan ahead!

Renowned at Smash House, these shoestring onions are simply irresistible.

We always order at least one portion to top our smash burgers, chicken sandwiches or just to eat on their own!

FOR THE BURGERS: 1 pound ground beef 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons olive oil 1 tablespoon Dijon mustard 4 slices non-dairy American-style cheese, optional FOR SERVING: ⅓ cup Fleishigs AP Burger Sauce (recipe follows) 4 burger buns, toasted Beef Bacon Jam (recipe follows) Crispy Beef Bacon (recipe follows) Crispy Onions (recipe follows) Sliced Vidalia onion Bread and butter pickle chips Sliced tomato Iceberg lettuce 1. Form beef into four patties and season both sides with salt and pepper.

2. Heat oil on a flat griddle or large skillet over medium heat. Add patties and immediately smash as thin as you can with a grill press or sturdy spatula. Cook until bottoms start developing a crust, about 4 minutes. Brush patties with mustard, then flip.

3. Top with cheese (if desired) and cook until melted.

4. Spread sauce on buns and top with burgers and toppings of choice.

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Mix 1 cup mayonnaise, ⅓ cup chopped kosher dill pickles or relish, ¼ cup chili sauce, ¼ cup ketchup, 2 minced garlic cloves, 2 tablespoons dill pickle juice, 2 tablespoons freshly grated onion and 2 teaspoons spicy mustard. Store in an airtight container in the fridge for up to 1 week.

Crispy Beef Bacon Serves: 4

Preheat oven to 400°F. Line a baking sheet with a wire cooling rack. Arrange 8-10 slices beef bacon on the rack and cook for 15–20 minutes, flipping halfway, until crispy. Let cool; bacon will get more crisp as it cools.

Soak 2 thinly sliced large onions in cold water for 15 minutes, then drain and pat dry. Heat a few inches of avocado or grapeseed oil in a pot to 350°F. Toss onions in a mixture of 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon smoked paprika, ¼-½ teaspoon cayenne pepper (optional), ½ teaspoon garlic powder, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Shake off excess and fry, working in batches if necessary, until golden brown, 2-3 minutes. Drain on paper towels and sprinkle immediately with kosher salt.

Beef Bacon Jam Yields: 1¼ cups

Use this all-purpose condiment on hamburgers or chicken sandwiches.

Heat 2 tablespoons olive oil (or reserved fat from cooking the crispy beef bacon) in a large skillet over medium-high heat.

Add 1 chopped onion and 3 minced garlic cloves; sauté until softened, 5-7 minutes. Add ¼ cup brown sugar, ¼ cup apple cider vinegar, ¼ cup beef or chicken broth and 2 tablespoons maple syrup; simmer for 10 minutes. Stir in 8-10 slices chopped crispy beef bacon and ½ teaspoon smoked paprika; cook for 5-7 minutes, until thickened. Store in an airtight container in the fridge for up to 2 weeks.

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FRANCHISE

Benji Haimoff with Cedarhurst and Queens, NY franchisee David Mosberg

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SP E CI A L O F TH E DAY

BY: S H I F R A K L E I N P H OTO G R A P H Y BY: SHENEUR MENAKER

Lunch specials have a unique charm that transforms the midday meal into a delightful experience. With their enticing flavors and wallet-friendly prices, these offerings invite us to explore new dishes and revisit old favorites. The lunch special serves as a culinary treasure trove, packed with surprises. Whether for a business meeting or a lunch break, taking advantage of a restaurant’s lunch special allows you to have a high-end experience without breaking the bank.

We recently visited Anju, a new modern Asian restaurant in Cedarhurst, NY, for their exciting lunch options, including bento boxes. A bento box is a Japanesestyle meal presentation that elegantly arranges small, portioned dishes in a compartmentalized container, offering the perfect balance of flavors and textures.

The presentation is visually appealing and organized, especially when taking the bento box to go.

At Anju, you can choose a main dish, which is served alongside rice, a crisp salad dressed with a carrot ginger dressing and a comforting bowl of miso soup.

One of their most popular items, for both lunch and dinner, is the chicken katsu — a Japanese take on schnitzel — served as a sandwich with a side of salad and miso soup. In Japan, katsu is often served between slices of soft milk bread, but Anju serves theirs on challah-style white bread. We were inspired to recreate the components of their chicken katsu as a plated dish, but feel free to turn it into a sandwich (as pictured here). Plus, we’ve included recipes for miso soup and carrot ginger dressing, so you can craft your own bento box meals at home anytime!

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Chicken Katsu Serves: 4

What makes katsu unique is the use of panko bread crumbs.

While panko is readily available, we decided to make our own to see if it made a difference.

Spoiler alert — it did! So if you find yourself with leftover white bread, try it out.

4 2 ½ 1 3 2

boneless, skinless chicken breasts teaspoons kosher salt teaspoon freshly ground black pepper cup all-purpose flour eggs cups Homemade Panko Bread Crumbs (recipe follows, see head note) or store bought Avocado oil, for frying Tonkatsu Sauce (recipe follows)

1. Place chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to about ½-inch thickness. Season both sides with salt and pepper.

2. Create a dredging station: add flour to one dish, whisk eggs in a second dish and add panko to a third dish. Dredge each chicken breast in flour, then in egg and finally in panko, pressing the bread crumbs gently to adhere.

3. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Once oil is hot (you can test it by dropping in a bread crumb; if oil is ready, it should sizzle), fry breaded chicken for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Adjust the heat as necessary to prevent burning.

4. Transfer chicken to a paper towel-lined plate to drain excess oil. Let it rest for a few minutes, then slice into strips.

Tonkatsu Sauce Yield: ½ cup

Whisk ¼ cup ketchup, 2 tablespoons steak sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar or mirin, 1 teaspoon sugar, a pinch of garlic powder and ½ teaspoon Dijon mustard (if desired) until smooth. Serve alongside crispy chicken katsu.

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Homemade Panko Bread Crumbs

Miso Soup

You can of course purchase panko bread crumbs at any supermarket, but making them from scratch allows you to control the texture of the bread crumbs. For best results, use day-old bread.

Miso soup often gets its rich flavor from kombu, a dried sea kelp that is a key ingredient in dashi, a richly flavorful Japanese stock. Kombu has been a part of Asian cuisine for centuries and provides a deep umami flavor. It can be found in Asian markets. Some hold that kombu in its dried form does not require a kosher certification; consult with your rabbi for more information.

Preheat oven to 300°F. Remove crusts from white bread for a lighter texture (optional, but recommended). Tear bread into chunks and pulse in a food processor until the bread resembles coarse crumbs.

Avoid processing too finely; panko should be light and flaky. Spread bread crumbs evenly on a baking sheet. Cook for about 10 minutes, stirring halfway, until dry and crisp but not browned (keep an eye to avoid over-toasting). Let crumbs cool completely, then transfer to an airtight container. Store at room temperature for up to 1 week or freeze for longer storage.

Crunchy Cabbage Slaw Serves: 6

This slaw is the perfect accompaniment to a fried chicken sandwich; the crispness and freshness pair perfectly.

FOR THE SLAW: 4 cups finely shredded green cabbage 1 cup grated or julienned carrots ½ cup finely shredded red cabbage 2 scallions, thinly sliced ¼ cup chopped fresh cilantro or parsley FOR THE DRESSING: 3 tablespoons mayonnaise 3 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon sugar or honey 1 teaspoon toasted sesame oil Kosher salt and freshly ground black pepper, to taste 1. Mix slaw ingredients in a large bowl.

2. Whisk dressing ingredients until well combined. Pour over slaw and toss until well coated. Refrigerate slaw for 15-30 minutes to allow the flavors to meld.

Serves 4

NOTE: If you can only find a 16-ounce package of silken tofu, just use half the package for the miso soup and save the rest for something else. Search “silken tofu” in the Fleishigs app for some amazing recipes.

1 6 1 ¼ 1 2 1 ½

1. Add kombu and water to a pot and let soak for 20 minutes, then bring to a gentle simmer.

2. Discard kombu and add mushrooms; simmer for 5-7 minutes.

3. Add miso to a small bowl and ladle some of the hot broth over it; whisk until smooth, then stir it back into the pot.

4. Add tofu and scallions; simmer for another 2-3 minutes. Season with soy sauce (if desired), to taste.

5. Ladle hot soup into bowls. Garnish with a drizzle of sesame oil and more scallions.

Carrot Ginger Dressing Yield: ¾ cup

1 2 ¼ 3 2 1

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sheet kombu (see head note) cups water cup fresh shiitake mushrooms, sliced cup white miso paste (8-ounce) package silken tofu, cubed scallions, plus more for garnish, thinly sliced tablespoon soy sauce, optional teaspoon toasted sesame oil, for garnish

large carrot, peeled and roughly chopped tablespoons fresh ginger, peeled and roughly chopped cup rice vinegar tablespoons avocado or grapeseed oil tablespoons soy sauce tablespoon toasted sesame oil

1 1

tablespoon maple syrup or honey tablespoon water, plus more as needed Kosher salt, to taste

1. Blend carrots, ginger, rice vinegar, oil, soy sauce, sesame oil, maple syrup and water in a food processor or high-powered blender until smooth.

2. Add more water, as needed, to reach desired consistency. Season with salt, to taste. Store dressing in an airtight container in the fridge for up to 1 week.

Japanese-Style Pepper Steak Serves 4

This pepper steak is so rich in flavor and comes together in no time. It will easily become a go-to on your weeknight dinner rotation.

NOTE: Freezing the steak for 15 minutes will help you slice it easily.

FOR THE STEAK: 1 pound oyster steak, thinly sliced against the grain (see head note) 1 tablespoon soy sauce 1 tablespoon sake or mirin 1 teaspoon cornstarch FOR THE STIR-FRY: 1 tablespoon avocado or grapeseed oil 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 onion, thinly sliced 2 cloves garlic, minced 1 teaspoon grated fresh ginger ¼ cup water 2 tablespoons soy sauce 1 tablespoon sushi-style sweet sauce 1 teaspoon sugar Toasted sesame seeds, for garnish Chopped scallions, for garnish 1. Marinate steak in soy sauce, sake and cornstarch for 15 minutes.

2. Heat oil in a wok or large skillet over medium-high heat. Add marinated steak and stir-fry for 2-3 minutes, until browned.

Transfer steak to a plate.

3. Add peppers, onions, garlic and ginger to the wok; stir-fry for 3-4 minutes, until tender.

4. Return steak to the wok. Add water, soy sauce, sweet sauce and sugar, stirring until coated evenly. Stir-fry for another 2 minutes, until sauce thickens slightly. Garnish with sesame seeds and scallions.

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LAST BITE

DUCK CONFIT, THREE WAYS By: Chef Isaac Bernstein ISSUE #17 With these three different building block preparations — Instant Pot, oven curing and sous vide — you’ll be making duck leg confit like a pro.

DUCK CONFIT GNOCCHI By: Shifra Klein ISSUE #17 Once you’ve mastered making duck confit, use it in a variety of recipes, like crostini, spring rolls, salad and stew, but this duck confit gnocchi recipe, inspired by Mike’s Bistro in NYC, has our hearts.

DUCK CONFIT MASA CRÊPES WITH RASPBERRY GOCHUJANG DEMI GLACE AND ONION JAM By: Chef Hillie Ackerman ISSUE #58 Feeling adventurous? This restaurant quality dish will definitely wow your guests.

Pick Your Protein BY: ELISHEVA TAITZ

FRENCHED BABY LAMB CHOPS WITH MINT CHIMICHURRI By: Vanessa Haberman

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In this issue, we touched on various topics and recipes, most inspired by restaurants, like duck confit, lamb chops and katsu. Check out the Fleishigs app for many more exciting ways to enjoy these proteins.

GRILLED LAMB CHOPS WITH CHERRY MOSTARDA By: Shifra Klein

ISSUE #37

ISSUE #48

If you prefer a savory flavor profile for lamb chops, this one is it. The mint chimichurri is multi-purpose and can be used on any protein.

#yesitsontheapp

For a sweeter flavor profile, try pairing grilled lamb chops with this mostarda, an Italian sweet and tangy condiment.

SOUS VIDE LAMB CHOPS

BANH MI SCHNITZEL SANDWICH

TURKEY SCHNITZEL

By: Adina Schlass

By: Shifra Klein

By: Naftali Hanau

ISSUE # 29

ISSUE #19

ISSUE #9

If you like the hands-off approach of sous vide cooking, this lamb chop recipe is for you.

Try another Asian take on schnitzel with this banh mi — a Vietnamese sandwich — paired with tangy pickled vegetables and fresh cilantro.

Back in one of our earlier issues, Naftali Hanau (from Grow & Behold fame) shared a schnitzel recipe using … turkey!

Fleishigs JANUARY 2025

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