Fleishigs Magazine Issue 055 - Jan/Feb 2024

do you share your secrets

or keep them to yourself

Secret Reserve

PETIT VERDOT • PETITE SIRAH • CABERENT FRANC • MERLOT • CABERNET SAUVIGNON IMAGE : RITZ CARLTON ZADUN (NOW OFFERING FULL KOSHER MEALS SERVED IN ANY OF THE RE STAURANTS OR THE COMFORT OF YOUR ROOM)

Looking back, it’s been a pretty, pretty, pretty good couple of years.

with Misceo. So what’s on the menu for this year?

National recognition thanks to Forbes and Wine Enthusiast, national availability thanks to Total Wine…and all of it thanks to you, the fans and retailers who realized they can’t miss

Getting Misceo on even more menus of even more restaurants with cocktail menus.

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Please Misceo responsibly.

Though, if you can’t wait for that to happen, why not help make it happen As Seen In

by joining the BYOM revolution?

After all, what better way of showing your favorite restaurant you have taste than by bringing it with you?

To make sure your next amazing dining experience has the cocktails to match, make it Misceo.

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A Richer Chocolate

Diamond Club

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TRENDS SOME OF OUR FAVORITE RESTAURANT TRENDS

74

PLANTIFUL PALATES EXPLORING THE ARTISTRY OF VEG-FORWARD CUISINE

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EDITOR’S LETTER

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THIS MONTH’S CONTRIBUTORS

43

JEWISH DELI Why Jewish delis are mainstays

52

IN A PICKLE Highlighting the humble pickle

56

THE ORGANIZED COOK Organize your kitchen like a chef

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BUTCHER’S CUT Rib steak

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STEAKHOUSE FEAST The perfectly cooked rib steak and stellar sides

80

RESTAURANT CHRONICLES Seared: Lakewood, NJ

88

L’CHAIM Restaurant worthy wines

90

NOSTALGIA Chinese food meets deli

96

COOKBOOK The Eucalyptus Cookbook by Moshe Basson

107 RESTAURANT GUIDE 152 THE OTHER SIDE OF THE CORK G.E. Massenez

100

FOOD CRAWL A DAY IN BALTIMORE , MD

156 BREAD BASKET Restaurant-quality bread 160 INTERVIEW Los Angeles pioneer Mendel Goldman 164 DIPPING SAUCES When the sauces are star-worthy 168 RECIPE INDEX 170 LAST BITE #yesitsontheapp

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EDITOR'S LETTER

KEEPING MY FINGER ON THE PULSE of the restaurant scene is part of my job, and it informs me of so many things. What diners are interested in eating and experiencing is a source of inspiration for recipes we produce for the pages of Fleishigs. Moreover, we visit restaurants whenever and wherever we can, whether locally or on our travels, to collect content for our beloved and valuable monthly travel feature.

Our annual restaurant issue differs from most issues throughout the year, as it is entirely inspired by restaurants we visited the past year. Rather than obtaining recipes from restaurants, however, we approached this issue by gathering the top trends we noticed and developed a collection of recipes inspired by those trends. We used the word “trends” in an all-encompassing manner to highlight not only the newest establishments to hit the kosher restaurant scene, like Seared (NJ), Ren (NY) and G7 Rooftop (FL), but also popular items and themes that we have seen on kosher restaurant menus.

One emerging trend I'm most excited about is the expanding dining experiences within hotels for kosher travelers. We have previously covered emerging kosher spots within hotels, like Cinko, located within the Grand Hyatt Baha Mar in the Bahamas; The Grill, located within the Grand Hyatt Playa del Carmen in Playa del Carmen, Mexico; and, most recently, our oneof-a-kind kosher Shabbos experience at the Ritz Carlton Zadun in San Jose del Cabo, Mexico. We also recently took a quick weekend trip to Florida to attend an art show at The Altair and

THE RESTAURANT ISSUE

enjoyed dining at their on-site kosher restaurant Ovo (look for the story in a subsequent issue) and are looking forward to visiting G7 Rooftop, a new contemporary Japanese restaurant that is part of the Dolce Hotel in Hollywood, FL. It’s hard to believe that we exist in a time where kosher has made its way into hotels in the way it has this year, and we can only hope for a continued trajectory!

A meaningful part of this issue on a personal level is the article contributed by my son Zalman. While home for the summer and on break from Yeshiva, he developed some incredible veg-forward recipes inspired by one of our favorite trends — the expansion of veg-centric dishes. This is not only a kosher trend, rather a global one, with healthy eating and a focus on “the art of the vegetable” emerging triumphantly.

I wanted to take this opportunity to thank all of the incredible people who work tirelessly to dedicate their time in service of the kosher community. I am always in awe of the amazing growth and expansion of the kosher restaurant scene and am grateful for the hard work restaurateurs put in to create spaces where we can gather with friends to celebrate happy occasions or grab a quick bite on the go or a takeout dinner.

Take the time to read through our annual Restaurant Guide at the center of the magazine to see in great detail the variety of kosher restaurant dining experiences currently available.

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker KITCHEN ASSISTANT Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@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.

Bitayavon, Shifra

TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine

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FLEISHIGS SUPERFANS WHATSAPP GROUP

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

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YAEL BRUMMEL is a personal organizer based out of Brooklyn, New York. She works with clients to transform cluttered, disorganized homes to happy ones. Reach out on Instagram with any of your organizing questions @thehappyhome.organizer.

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.

NAFTALI HANAU is the CEO of Grow & Behold, which specializes in expertly-butchered 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 pasture-raised beef, veal, lamb and poultry, with no hormones or antibiotics. Find out more at growandbehold.com.

LÉVANA KIRSCHENBAUM was the co-owner of the acclaimed Levana Restaurant on Manhattan’s Upper West Side and a pioneer in kosher upscale dining. She is a cooking teacher and cookbook author, booking cooking demo engagements around the country and beyond. Her best-selling cookbooks are Levana's Table, Levana Cooks Dairy-Free and The Whole Foods Kosher Kitchen.

Lévana blogs on her popular site, levanacooks.com.

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.

ZALMAN KLEIN is a dedicated student at Yeshiva Lubavitch Tiferes Yisroel in Israel, with a passion for fine cooking and fine dining. Zalman’s culinary talent ranges from developing innovative recipes to cooking for the students at his yeshiva in his spare time. Follow Zalman’s adventures on Instagram @chefzalmanklein.

SIVAN KOBI was born in Israel into a family of bakers. Now living in Los Angeles, Sivan found her passion for sharing recipes and cooking tips during the pandemic. Find her on Instagram @sivanskitchen.

MIRIAM PASCAL COHEN is a food blogger, brand ambassador, recipe developer and best-selling cookbook author of three Artscroll cookbooks — Something Sweet, Real Life Kosher Cooking and More Real Life Kosher Cooking. Miriam connects with her large following over simple yet delicious cooking.

Follow Miriam on Instagram @overtimecook or check out her website overtimecook.com

ADINA SILBERMAN is a practicing general dentist and is passionate about home cooking. She is a regular contributor to Fleishigs and shares her techniques for developing kitchen staples on Instagram @homewithadina.

Adina lives in Riverdale, NY with her husband and two daughters.

ELISHEVA TAITZ works fulltime 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 Z. WEISS is a mom of four, full-time support and HR manager and freelance food editor in Pomona, New York who loves to cook and entertain. You can find her and her sister Devorah on Instagram @thosesisterswhocook.

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TRENDS

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TRENDS

F L AV O R V O YA G E :

CHARTING THE COURSE OF

RESTAURANT TRENDS! ST E P I N TO T H E C U L I N A RY F U T U R E AS W E E X P LO R E T H E H OT T E ST T R E N DS R E S H A P I N G T H E KOS H E R R E STAU R A N T L A N DSCA P E . T H E E M E RG E N C E O F F R E S H R E STAU R A N T C O N C E P TS, T H E E N D U R I N G A L LU R E O F T I M E L E SS C L ASS I C S A N D R E V I TA L I Z E D TA K E S O N FA M I L I A R FAVO R I T E S H AV E M A R K E D T H E C U L I N A RY L A N DSCA P E .

JANUARY 2024 Fleishigs

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TRENDS

1.

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TRENDS

JANUARY 2024 Fleishigs

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TRENDS

1.

Upscale Sushi

Sushi is undoubtedly a big cornerstone of kosher cuisine today. Served at almost every party, pizza shop and steakhouse, sushi is so popular that various forms of sushi salad are even the hit of Shabbos lunch menus.

Within the world of sushi, quality, fish sources and technique determine the difference between average sushi, good sushi and exquisite sushi. This is apparent in the wider food world, with documentaries dedicated to the art of perfect sushi, as well as accolades and awards given to true sushi masters who take immense care to cook the perfect rice and serve the freshest fish. Precision even matters when pairing fish with various accompaniments.

While sushi can be found in many kosher establishments and even supermarkets, high-end kosher sushi isn’t as commonplace. Enter Akimori.

Akimori is the brainchild of co-owners Teddy Khafif and Meyer Safdieh, who realized that there was still more work to do in the world of kosher sushi. Prior to COVID-19, Teddy was working in managerial positions at Masa, a 3-times Michelin starred restaurant, as well as

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other partner restaurants. When the pandemic hit, he was out of work.

Using the connections he developed at his time at Masa, Teddy started offering at-home omakase tastings that reflected the sushi techniques he learned from sushi masters. From there, his business continued to grow, starting as a summer pop-up in Deal, NJ to a full-time brick and mortar location in Brooklyn, NY. In their locations in Brooklyn and New York City (the Upper East Side) and sushi “lounges” within Salt Steakhouse in Long Branch, NJ and Bonito in New York City, Akimori serves various omakase menus with the options to order add-on items. Omakase is a chef’s choice, progressive sushi tasting that offers various bites of fish selected by the sushi chef.

Just as exciting at Akimori are their takeout options — from the packaging to the flavors, they have nailed down how to bring the highquality sushi experience to diners at home. We absolutely loved the unique

hand roll kit and chef’s choice rolls, both of which taste like you took a culinary trip to Japan.

Another unique sushi experience takes place on Monday nights at Koma in Brooklyn, NY, where the chef breaks down an entire tuna and showcases the best parts the tuna has to offer. Next Door in Los Angeles, CA has a Japanese night every Tuesday that includes a variety of unique sushi offerings.

+ Crispy Rice

Within the sushi category, another specialty people can’t get enough of is crispy rice (also an appetizer that Akimori does amazingly well). Rice crisped up in a mini waffle maker has gone viral on social media — rectangles of sushi rice are deepfried and topped with spicy tuna, salmon or other creative toppings for a warm, crunchy, irresistible bite.

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long Winter

FOR THOSE

FRIDAY NIGHTS...

AND BEYOND

YITZCHAK BENROUBI Based on the Chafetz Chaim’s Shem Olam, discover how the elements of film production are an analogy for the grand design of creation, revealing each individual’s unique role in this 6,000-year epic.

RABBI YONAH SKLARE A fresh and innovative perspective on the story of Yetzias Mitzrayim, illustrating new patterns and insights that connect the timeless pillars of family, faith, and freedom.

JOAN AND GRUNNY ZLOTNICK Real stories by real individuals from our extraordinary nation who are on the path to rebuilding the Beis Hamikdash, one brick at a time.

RABBI BORUCH COHEN Captivating, imaginative, and fun, this collection of transformative essays on Jewish teachings will leave readers both inspired and entertained.

COMING SOON

BINAH KORNBLUTH Designed by teens for teens and filled with inspiring quotes and questions to make you think, this journal will help you strengthen your most important relationship — with yourself.

REBBETZIN FEIGE TWERSKI Rich with heartwarming reflections and anecdotes, readers will draw lasting lessons from the Rebbetzin’s wise and poignant insights into every stage of life.

BACK IN STOCK

RABBI YEHUDA SPITZ From dishwashers to buffalo burgers, this volume masterfully explores complex halachic issues, blending ancient wisdom with modern dilemmas.

FOLLOW US FOR DAILY UPDATES

VISIT US ONLINE AT MOSAICAPRESS.COM Mosaica Press books are available for purchase at MosaicaPress.com and your local Jewish bookshop.

TREND

2.

The $200 + Tomahawk Steak A growing trend is the very expensive (read: ticket to Florida!) steak dish that has been popping up on many upscale steakhouse menus.

It’s that splurge dish that is best shared with family or friends, as one tomahawk steak can typically feed 2-4 people. A tomahawk steak is a ribeye steak that is cut in a way that leaves five inches of rib bone intact. It's one of those dishes that is best reserved for an expert chef to prepare.

The extra-long bone is French trimmed, then the steak is cut to a minimum of 2 inches in thickness, with an average weight of 30-45 ounces. It’s an expensive steak to purchase raw from a butcher and that is why it’s so popular on restaurant menus.

In New York City, Wall Street Grill’s tomahawk is a Tuesday special. They dry-age their steak for about a month and most people order it to share, shares Steven Traub, the restaurant’s partner.

Another New York City steakhouse, Tabernacle, also ages their steak for 45 days to further enhance the beefiness of the steak. At Asiatiko in Miami, the tomahawk is based on availability. The tomahawk at Charcoal in Los Angeles is served with two sides and charcoal-grilled to perfection.

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TRENDS

3.

New Steak Sides Restaurants are taking a modern, forward approach with a collection of new and exciting side dishes that go way beyond mashed potatoes, sautéed greens and French fries. Typically, side dishes connote something of less importance than the main dish.

However, we are seeing that trend changing course. Walk into any kosher steakhouse today and you will be met with an array of side dishes that make it hard to choose just one. For instance, misoglazed sweet potatoes and truffle parsnip purée at New York City's Wall Street Grill can rival even the best French fries or mashed potatoes. The blistered shishito peppers and salade lyonnaise at Asiatiko and Ostrow in Miami, FL truly showcase that sides can be a shining star ( just like a steak!). See more on page 70.

Bread Basket Worth Paying For

4.

When we recently dined at the new fine-dining restaurant Ren in Brooklyn, we thoroughly enjoyed the warm bread served with parsley oil and saffron butter. It was clear that there was tremendous effort and love put into the dish. At many Mediterranean restaurants, like Art of Grill and Mama Kitchen in Queens and Paprika in Great Neck, warm flatbread, frena (Moroccan-style bread) or pita served with various dips and spreads are the type of bread baskets worth ordering. See more on page 156.

JANUARY 2024 Fleishigs

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TRENDS

5.

Warm Doughnuts After a hearty steakhouse meal, we love a shareable dessert that pairs well with a steamy cup of tea or coffee, and warm, freshly fried doughnuts with homemade sauces fit the bill. The pistachio bomboloni from Tabernacle in New York City and the doughnut tower from Doma in Cedarhurst, NY are some of our favorite ways to end a meal.

It’s also such a smart, satisfying dessert for kosher restaurants to serve — the dough can be made in advance, doughnuts are easy for the restaurants to prepare and are cost effective. Moreover, non-dairy desserts can be challenging to do well, but doughnuts are easily made pareve. It makes sense then that so many restaurants have some form of doughnuts on their dessert menus.

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TRENDS

Chocolate Sauce

Warm Doughnuts Serves: 10-12

By: Sivan Kobi

Multiple kosher steakhouses serve warm doughnuts as a dessert option in various formats — an easy choice, especially when sharing a meal with friends or family. Serve this classic favorite dessert with warm chocolate sauce and crème anglaise.

5 ½ ½ 2 1 1

2

1 2

cups all-purpose flour cup sugar cup (1 stick) non-dairy butter substitute tablespoons active dry yeast large egg tablespoon pure vanilla extract Pinch of kosher salt cups warm water Canola oil, for drizzling and deep frying cup sugar tablespoons cinnamon Chocolate sauce and creme anglaise, for serving

1. Add flour, sugar, butter, yeast, egg, vanilla and salt to the bowl of a stand mixer fitted with a dough hook attachment.

While the mixer is on low speed, slowly begin to add water. Continue to mix on low to medium speed as the ingredients incorporate.

2. Once the dough has come together and looks moist, not dry, continue kneading for at least 10-12 minutes. If kneading by hand, knead for about 15 minutes.

3. Transfer the ball of dough to a bowl; drizzle with a bit of oil and toss to coat.

Cover with plastic wrap and a kitchen towel; set aside to proof for about 1½ hours.

4. Once risen, divide dough into 60-gram balls. Roll each portion into a smooth ball; place each ball on an individual square of parchment paper. Cover and set aside to proof for another 25-30 minutes.

5. Heat oil in a Dutch oven to 3650F. Working in batches, place a few balls (with the paper) into the hot oil. Carefully remove the paper with tongs. Once golden brown on one side, flip and fry on the other side until completely golden brown.

Use a spider or slotted spoon to transfer doughnuts to a wire cooling rack or paper towel-lined plate.

Yield: 2 cups

Note: Use heavy cream to make this a dairy chocolate sauce.

Add ¾ cup non-dairy whipping cream and 1 teaspoon coconut oil to a saucepan over medium-low heat; cook for 2-3 minutes. Add 1 cup semisweet chocolate chips, 1 teaspoon pure vanilla extract and a pinch of kosher salt.

Using a rubber spatula, stir until chocolate has melted completely; remove from heat.

MAKE IT BOOZY: Add 2 tablespoons Misceo chocolate liqueur to the sauce.

Vegan Crème Anglaise Yield: 2 cups

Add 1½ cups unsweetened almond milk, ¼ cup sugar and 1 teaspoon non-dairy butter substitute to a saucepan over medium heat. Slice 1 vanilla bean in half lengthwise and, using a paring knife, scrape out the seeds into the saucepan.

Alternatively, use 1 tablespoon vanilla bean paste or pure vanilla extract. Dissolve 2 tablespoons cornstarch in 1 tablespoon warm water; add to the saucepan. Whisk constantly for 4-5 minutes, until thickened. Strain sauce through a fine-mesh sieve over a bowl. Place a piece of plastic wrap directly over the cream.

Refrigerate for at least 4 hours before serving. Crème anglaise can be made up to 5 days in advance.

6. Combine cinnamon and sugar and coat warm doughnuts in mixture.

7. Serve immediately with chocolate sauce and/or creme anglaise on the side.

JANUARY 2024 Fleishigs

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TRENDS

6.

Steak Tataki

At a recent meal at Ren in Brooklyn, NY, we enjoyed steak tataki — seared steak, which was thinly sliced and served with a fresh tomato salad and croutons — a delicious and fresh way to start our meal. Steak tataki, an update on the classic carpaccio, is a dish of Japanese origin that is becoming popular at kosher restaurants. While carpaccio is served raw and paper thin, tataki is cooked to rare perfection and served in slightly thicker slices.

Some restaurants even serve a version of this tableside, with a small portable grill or hot stone. The meat is thinly sliced and guests can enjoy the interactive experience of searing it themselves. At a recent Fleishigs magazine event, cookbook author Vera Newman showcased this budding trend. When she demonstrated her version of steak tataki at her cookbook launch in November at AJ Madison in Brooklyn, NY, guests were wowed by the ease and new way of looking at this popular cut of meat.

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T H E FO L LOW I N G R EC I P E F RO M V E R A N E W M A N I S A S I M I L A R C O N C E P T TO ST E A K TATA K I T H AT I S E ASY FO R T H E H O M E C O O K TO AC H I E V E .

Reprinted with permission from Marblespoon At Home by Vera Newman

London Broil Carpaccio with Mint-Pistachio Gremolata MEAT | PESACH | YIELDS 6-8 SERVINGS

If you are looking for a very, very impressive fresh and beautiful appetizer to serve for Yom Tov, look no further. Sear meat and make the gremolata ahead of time and assemble in individual plates or family style for a dish that will get all the oohs and aahs from your family and guests.

1-1½ lb well-marbleized London broil, at room temperature Sea salt, to taste Black pepper, to taste Extra-virgin olive oil, plus more for finishing arugula, for garnish Pomegranate seeds, for garnish Maldon salt, for finishing MINT-PISTACHIO GREMOLATA Zest of 2 lemons 3 Tbsp fresh lemon juice 1 oz (½ cup) mint leaves, finely chopped ½ cup shelled pistachios, roughly chopped 4 garlic cloves, minced 3 Tbsp extra-virgin olive oil ½ tsp sea salt

1. Prepare the meat: Season meat with salt and pepper to taste; add a drizzle of olive oil and rub it in on all sides.

2. Heat a large cast iron or heavy skillet over high heat. Sear London broil for 4-5 minutes per side (depending on thickness) until browned. Transfer to a cutting board; let rest for 10-15 minutes. At this point meat can be refrigerated until ready to use, if necessary.

3. Prepare the mint-pistachio gremolata: In a bowl, combine all gremolata ingredients, stirring well.

4. To assemble: Using a sharp knife, slice London broil as thinly as possible; arrange on a large platter.

5. Spoon gremolata over sliced meat; garnish with pomegranate seeds and arugula; finish with a drizzle of olive oil and a sprinkle of Maldon salt.

NOTE: If you are not a fan of rare meat, you can cook the London broil using the traditional broiling method in the oven to medium rare. Follow the assembling method.

TIP: This dish is best enjoyed fresh, but if making this dish ahead of time, store the components in the fridge covered tightly. Remove meat from the fridge 1-2 hours before serving to let it come to room temperature.

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No cheese cheese snack 100% parve 100% plant based

TRENDS

7.

Bukharian Restaurants Bukharian restaurants have been flying under the radar of the kosher restaurant scene and have been primarily frequented by local Bukharians. Queens, NY has one of the largest concentrations of Bukharian Jews, who are from Uzbek and have a unique cuisine all their own, which combines Mediterranean-style kebabs, dips and flatbreads. There are also some central Asian (dumplings) and Russian/Eastern European (rice) influences.

In recent years, diners looking for something new have been attracted to the fresh cuisine centered around grilled kebabs and complex rice dishes like plov and savory meatfilled dumplings served steamed or fried. We recommend Chaikhana for plov and samsa. Art of Grill makes amazing lamb riblets and their signature crispy fried potatoes served with mushrooms and onions. Tel Aviv Kebab House is the place to get manti and eggplant salad. Beyond the food, Bukharian restaurants occasionally break into party mode. Come on the right nights and Almaz Palace, Da Mikelle and Art of Grill (all in Queens, NY) have music and dancing happening as well.

Beyond New York, The Guest, a modern Bukharian spot that recently opened up in Miami, is enhancing the kosher options in one of the hottest kosher dining scenes in the world.

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8.

Dipping Sauces Scroll through any social media platform and you will find millions of viewing hours and content dedicated just to dipping sauces. Kosher restaurants like Jeff’s (Los Angeles, CA), Mike’s Chicken Crunchers (Lakewood, NJ), Carlos & Gabby’s (New York) and Smash House Burgers (Florida and New York) are just a few spots that put love into their sauces. See page 164 for more.

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TRENDS

9.

Asian Fusion With the appearance of sushi and Chinese food in so many kosher supermarket takeout counters in the United States, there is no doubt that the kosher consumer enjoys Asian cuisine. In recent years, there has been even more growth in options and varieties. This has been seen throughout the country in kosher hotspots like Los Angeles, Miami, New York City and the Five Towns.

In Los Angeles, the high-end Israeli restaurant Next Door offers Japanese cuisine every Monday night, with a unique menu that celebrates the beauty of Japanese cuisine. Asiatiko, a high-end steakhouse in Miami, expanded Asian cuisine into a finedining category by serving luxurious hot pots, noodle bowls, Asianinfluenced steak, sides and cocktails in a stunning space. Bambu in North Miami Beach continues to offer topnotch, one-of-a-kind dim sum and super fresh Chinese food classics.

Salt in Long Branch, NJ has Asianinspired skirt steak, Korean sticky ribs and Korean barbecue flatbread on their menu. The group behind Doma Land + Sea and Cork & Slice in Cedarhurst, NY, has just opened Anju, a new upscale Asian fusion restaurant in the heart of Five Towns that is serving Asian street food-inspired fare.

Asian fusion cuisine artfully combines diverse culinary traditions from across Asia, harmonizing flavors and techniques to create innovative dishes. The expansion of this unique cuisine into kosher restaurants couldn’t be more exciting.

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TRENDS

10.

Vegetable Revolution: Embracing Plant-Based Delights

In the realm of kosher dining, a noticeable shift towards plantbased options marks an exciting chapter. Restaurants now offer a variety of robust vegan and vegcentric choices, symbolizing a growing global trend. A prime example is found in Noi Due Carne’s roasted cauliflower with romesco, a dish that combines roasted red peppers and proteinpacked almonds into a flavorful sauce that is nutritious, vibrant and speaks to the future of food.

Another trendsetter is the focus on roasted beets, seen at Ovo in Bay Harbour, FL, Tabernacle in New York City, and TLV Tapas in Los Angeles, CA. These establishments serve exquisite roasted beets on top of vegan “labneh” with various accouterments.

Kosher cuisine’s evolution towards vegetable-centric menus invites diners to explore innovative and healthy dishes. See more on page 74.

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TRENDS

11.

Alternative Meats: Wagyu and Bison A large part of dining out for many food lovers is the desire to try something new. In recent years, bison (American buffalo) from brands like L'chaim Meats and wagyu (well-marbled beef originating from Japan) from brands like Holy Wagyu have been expanding into the world of kosher.

With the rising interest in premium meat and ever more discerning kosher consumers, we spoke with Jonah Chusid, owner of Chu’s Meat Market in Lawrence, NY, a boutique shop that specializes in wagyu beef, about the growing trends in this market.

BY: E L I S H E VA TA I TZ

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TRENDS

WHAT IS WAGYU? Wagyu is a Japanese cattle breed that’s pretty special. While these cows originated in Japan, wagyu cattle are now raised in America as well.

These cows have a unique genetic makeup, naturally leading to more intramuscular fat, which means beef with incredible marbling, tenderness and a rich, umami flavor.

BASED ON CUSTOMERS’ PURCHASES, WHAT DO YOU SEE AS TRENDING IN THE HIGH-QUALITY MEAT MARKET? At Chu’s Meat Market, we’re all about premium, traceable meats that pack a nutritional punch, way above your average supermarket beef. Think of it as the high-quality segment in every category and we have a unique quality assurance process to ensure this level of quality. Based on customer interest, I’m seeing a growing trend in game meats, such as venison and elk — an area ripe for growth that is just waiting for a bit more commitment from the processors to really take off.

WHAT ACCOUNTS FOR THE HIGH PRICE TAG OF WAGYU? Wagyu beef is a small-batch product, steering clear of the problematic industrial meat supply chain, which alone sets it apart and increases costs.

Additionally, the average age for wagyu cattle is about 36-38 months, which is nearly triple that of mass-produced domestic cattle in the United States.

This longer growth period means the costs involved in raising these cows are significantly higher than traditional beef. When it comes to kosher wagyu, that’s another layer to consider. Given the finite supply and limited number of cows available each month, the cost of koshering is spread out over fewer animals. In contrast, with traditional domestic or imported cattle, these costs can be distributed across a much larger number, say 100 times more. So, when you buy wagyu, you’re not just paying for beef; you’re investing in a product that’s been given time, care and a meticulous koshering process to develop its unique qualities.

At Chu’s, you might be surprised at the competitive pricing we’ve managed to achieve on certain cuts. It’s important to me that ‘premium’ doesn’t automatically mean an incredibly inflated price tag.

Looking ahead, we’re excited to further this commitment. In 2024, we plan to reduce prices on some of our crossbred wagyu and angus cuts. This move is part of our mission to bring high-quality traceable beef into the kitchens of our kosher culinary enthusiasts. We believe everyone deserves access to the best, and we’re here to make that a reality.

WHERE IS THE KOSHER MEAT INDUSTRY HEADED? The kosher meat industry, much like any other industry today, is going to be heavily influenced by increasingly informed consumers who are becoming more curious and conscientious about where their kosher meat comes from. This demand for transparency is something that smaller, more agile businesses can cater to much more effectively than the big players. I believe the future of kosher meat lies in a closer connection between the producer and the consumer.

At Chu’s, we are a step ahead, as we are transparent with our consumers about the relationships we have when it comes to sourcing.

Chu’s Meat Market is located at 339 Central Avenue Lawrence, NY. Find them on Instagram @chusmeatmarket or shop online at chusmeatmarket.com.

L'Chaim Meats bone-in bison ribeye JANUARY 2024 Fleishigs

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TRENDS

12.

Franchises Kosher franchises are slowly expanding. A franchise is a business arrangement where an individual or entity (franchisee) purchases the rights to operate using the established brand, products and systems of another company (franchisor) in exchange for fees and ongoing royalties.

Franchises make up a billion dollar industry throughout the world, but with limited kosher diners, kosher franchises are a current experiment that will be interesting to keep an eye on. Smash House Burgers, Dougie’s, Patis Bakery, Rita’s and Chimichurri Charcoal Kitchen are some current names in kosher franchises.

FUN FACT: Patis Bakery is the largest kosher franchise, with 16 locations in the tri-state area.

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TRENDS

SMASH HOUSE BURGERS:

T H I S I S T H E I T WAY TO P R E PA R E A B U RG E R. S M AS H I N G T H E M E AT C R E AT E S A SO L I D S E A R A L L A RO U N D, E N H A N C I N G T H E F L AVO R O F T H E B U RG E R. I T’S A LSO A G R E AT O P T I O N FO R T H OS E W H O P R E F E R A W E L L- D O N E B U RG E R W I T H O U T C O M P RO M I S I N G O N F L AVO R. H E R E I S O U R FAVO R I T E WAY TO P R E PA R E I T. BY: S H I F R A K L E I N

The Smashburger

Fleishigs Killer Sauce

Serves: 4

Yield: 2 cups

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!

1 1½ ½ 2 1 4 ⅓ 4 ½

pound ground beef teaspoons kosher salt teaspoon freshly ground black pepper tablespoons oil tablespoon Dijon mustard slices non-dairy Americanstyle cheese, optional cup Fleishigs Killer Sauce (recipe follows) burger buns, toasted Vidalia onion, sliced Caramelized Onions (recipe follows)

1. Form beef into 4 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. Add cheese (if desired) and cook until cheese melts.

4. Spread sauce on buns and top with raw onion, burger and caramelized onions.

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.

Caramelized Onions Yield: 1 cup

Heat ¼ cup olive oil in a skillet over medium-high heat. Add 4 thinly sliced Spanish onions and 2 teaspoons kosher salt.

Sauté for 10-15 minutes, stirring occasionally, until color starts to develop. Lower heat and cook for an additional 40-60 minutes, stirring occasionally, until onions are tender and caramelized.

REDEFINING THE BURGER GAME The classic hamburger has seen a dynamic evolution, especially in the kosher dining scene. In recent years, innovative burger joints like Beouf & Bun, Mocha Burger, Amsterdam Burger, Burger’s Bar and Upside Craft have created a burger scene that offers everything from basic to gourmet burger options for the kosher diner.

Enter Smash House Burgers, a rising star in the burger universe, introducing a game-changer — the smashburger. What sets the smashburger apart? It takes a bold departure from tradition by intentionally flattening the meat to create a thin, crispy patty with a tantalizing golden-brown crust. It's a juicy, beefy delight that redefines the burger experience. Smash House was the brainchild of Benjamin Haimoff, a veteran restaurateur in the kosher world who started a few other restaurants in Queens, NY. Upon a successful start with the first Smash House location in Miami, he franchised a location that opened in Boca Raton.

Together with David Mosberg, Benjamin recently opened a location in Queens, NY. The fourth Smash House franchise is set to open soon in New York City in the former location of Pizza Professor.

Benjamin has developed a business model for fastfood style kosher franchises that can essentially operate anywhere. Smash House offers a variety of burgers and fried chicken sandwiches, as well as Judd’s Memphis signature sauces. The highlight on the menu? The smashburger, of course!

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13.

Hearty Pasta Dishes

Upscale meat eateries have embraced a new trend — incorporating exquisitely crafted, flavorful pasta dishes that transcend the typical obligatory inclusion on the menu. At Barnea Bistro in New York City, you can easily choose from 3-4 pasta options like spinach ravioli and a seasonal version of gnocchi.

Wolf & Lamb, Noi Due Carne, The Loft Steakhouse, Glatt a la Carte, Tabernacle and Wall Street Grill are other New York steakhouses that offer solid homemade pasta options worth trying. All of these New York spots offer a version of gnocchi that is always enjoyable. The iconic Pat’s in Los Angeles makes a penne alla vodka with chicken, amongst other delectable pasta options like rigatoni arrabbiata and linguine pescatore. These offerings aren’t mere placeholders — they’re delightful culinary experiences, enabling patrons to relish a fine dining atmosphere and satiate their appetite without breaking the bank.

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TRENDS

14.

Carpaccio and Crudo Raw fish served in various formats is still very much in. Thinly sliced or pounded carpaccio and the slightly thicker cut crudo are both super popular, fresh ways to start a meal.

Here is a recipe that introduces some new flavors to the crudo trend.

Passion Fruit Soy Salmon Crudo Serves: 4

This is a fresh crudo recipe that combines tropical passion fruit with soy and sesame to create a unique, fresh bite. If you can’t find fresh passion fruit, you can use finely diced mango mixed with passion fruit juice or orange juice.

NOTE: Masago and caviar are similar in that they are both forms of fish roe.

We love the texture of masago and find it to be a less fishy version of caviar.

Although it’s not widely available, we purchased some at our local sushi counter.

1 1 1 ¼ 2 1

1 ¼

pound center-cut salmon tablespoon kosher salt tablespoon sugar cup soy sauce tablespoons toasted sesame oil passion fruit Juice of 1 lime jalapeño, thinly sliced cup masago or caviar (see head note) Crispy Leeks (page 79) or Frenchfried onions, optional

1. Rub salmon with salt and sugar; refrigerate, uncovered, for 1 hour.

2. Rinse salmon, then pat dry well and slice into ⅛-inch thick slices. Arrange salmon on a serving platter.

3. Mix soy sauce, sesame oil, passion fruit pulp and lime juice; pour over the salmon.

Top with jalapeños, masago and fried leeks.

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15.

Emerging Trends

In the month leading up to finishing this edition, we observed several new trends. Therefore, our ultimate trend encompasses the emerging trends detailed below.

FINE DINING EXPERIENCES LIKE NEVER BEFORE A handful of restaurateurs have invested millions of dollars (literally) into establishing fine dining kosher restaurants that up the ante. Their commitment to giving the kosher restaurant scene something that has never been done before is apparent.

Ren (inconspicuously located in a spa on McDonald Avenue in the Borough Park neighborhood of Brooklyn, NY) is a stunning new space that serves really unique, elegant food. Seared in Lakewood, NJ is a brand new high-end spot that joins the bustling dining scene in Lakewood, NJ (read more about it on page 80). Another fascinating fine dining experience is Oki, an adults-only spot (from the owners of the ever-popular Fuego) in North Miami Beach, FL. That's right, no children are permitted in this intimate, upscale restaurant, which offers a fusion of steakhouse favorites and modern Japanese dishes. The group behind Fuego is also opening a high-end South American dining experience in Cedarhurst, NY called ONDAS, slated to open in February 2024.

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Breadberry in Lakewood, NJ

NEXT LEVEL FOOD MARKETS

KOSHER RESTAURANTS IN HOTELS

Breadberry in Lakewood, NJ is not just any average supermarket. Spearheaded by culinary mastermind Chef Isaac Bernstein, it offers a truly unique experience unlike any other. As you browse through the aisles for groceries, you can indulge in freshly made Neapolitan-style and Roman-style pizza.

But the surprises don't end there — they have an array of gelato, from classic flavors to inventive combinations, such as a caprese gelato (ricotta gelato topped with tomato sorbet, finished with a drizzle of balsamic glaze and extra-virgin olive oil). Don't overlook the corn gelato — it's a must try! Additionally, the supermarket boasts an expanded deli section, a highend meat department and an in-house bakery that crafts delightful dairy pastries like croissants and more.

With an ever-expanding kosher restaurant scene, Florida has been the longstanding choice for kosher vacationers. However, hotels are now embracing the needs of the thousands of kosher tourists who visit annually with on-site restaurants and services geared specifically towards the needs of the kosher consumer.

The Altair in Bay Harbor offers a full Shabbos experience and has an onsite kosher meat restaurant called Ovo. The new Dolce Hotel (part of Wyndham) in Hollywood has a kosher meat restaurant and bar on the rooftop called G7, which overlooks the famous guitar-shaped Hard Rock Hotel, and a dairy café in the hotel lobby called Koosh & Co.

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TRENDS

16.

Unique Spots:

The following restaurants are entirely unique in the cuisine that they offer:

BAMBU PAN ASIAN KITCHEN: MIAMI, FL Find an incredible selection of dim sum at this Miami spot. The most unique of the selection are the crystal dough dim sum, chicken shumai and beef/pastrami buns.

CHIMICHURRI CHARCOAL CHICKEN: CEDARHURST, NY Portuguese-style charcoal-grilled chicken with a variety of fresh, hot sides for under $20 makes this spot truly unique. Their fried chicken is also excellent.

VEGGIE CRUST: BROOKLINE, MA This unique pizza store incorporates Indian ingredients and flavors into their dishes, such as paneer manchurian pizza, mango lassi, vegetable pakora, samosa and chole bhature, deep fried bread served with chickpea curry.

CHAIKHANA: QUEENS, NY

SEN SAKANA: NEW YORK, NY This restaurant serves authentic Nikkei (Peruvian-Japanese fusion) cuisine. Chef Mina Newman goes as far as sourcing her own bonito flakes and yuzu juice, rare products in the kosher market. Another brand new Nikkei spot, Azumare, opened in Hallandale Beach, FL in 2023.

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Fleishigs JANUARY 2024

Amongst a group of Bukharian restaurants, the plov at this restaurant is most unique in that it’s served with quail eggs and a whole head of garlic!

SERENGETI: BALTIMORE, MD This restaurant serves delicious South African cuisine, something rare in the kosher restaurant scene.

(Read more about it on page 104).

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JEWISH DELI

! s i s i Th

The Jewish Deli BY: A D I N A S I L B E R M A N

NOSTALGIA ON A PLATE: The Rise and Evolution of Jewish Delis in North America

JANUARY 2024 Fleishigs

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JEWISH DELI

G

rowing up in Toronto, there was one culinary gem that defined my childhood: Marky's, a classic Jewish and kosher delicatessen. Marky's, adorned with a vibrant sign featuring a cartoon man with an oversized head, was a haven for all things nostalgic. From the matzo ball soup with matzo balls that measured the size of the bowl and the cabbage-borscht soup to towering meat sandwiches and kishka with gravy, my personal favorite, Marky's offered a quintessential Jewish deli experience.

The lively and welcoming ambiance, coupled with a diverse menu, ensured that everyone — from us young kids enjoying chicken fingers and fries to my Holocaust-survivor grandparents savoring pastrami on rye with mustard — left satisfied and content. These memories don’t belong just to me, or just to Marky’s, but indeed to all who have experienced the enduring legacy of Jewish delis in North America.

OLD SCHOOL DELIS The narrative of Jewish delis in North America unfolds in the late 19th and early 20th centuries when they established themselves as sanctuaries for Eastern European immigrants. Evolving into communal centers, these establishments not only provided kosher-style delicacies but also cultivated a sense of belonging among immigrant populations, bridging the Old World and the New. With a dedication to preserving and sharing culinary traditions, Jewish delis crafted iconic dishes like chopped liver, stuffed cabbage, smoked white fish and bagels with lox.

NEW SCHOOL DELIS Today's kosher Jewish delis have expanded their offerings in a wide variety of ways. While you can still find the classic Jewish deli experience (Knish Nosh in Queens, NY; Mr. Broadway in New York City; and Traditions Eatery in Lawrence, NY and Boca Raton, FL), a lot of what is offered has changed to reflect the changing tastes of the communities these delis are serving. Even more so, the definition of what a deli is has changed as well.

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In Orthodox Jewish neighborhoods worldwide, there are delis aplenty, but it's about so much more than pastrami and potato knishes. Some delis are centered around Shabbos takeout that extends throughout the week. At these delis, you will be met with gefilte fish, cholent, meat platters, charcuterie, a huge array of kugels and endless dips and herrings. Spots like Greenfeld’s in Brooklyn, NY; Dips in Brooklyn, NY; Taam Shabbos in Los Angeles, CA; and Yapchik in Lakewood, NJ reflect this new-ish kosher deli experience. There are also even newer deli concepts popping up.

Panino, which got its start in Israel and has made its way to the United States, is a takeout spot that focuses on pressed deli sandwiches that are the epitome of

the taste of deli in a completely new way.

It’s fascinating to witness the changing definition of deli in the world of kosher.

While classic Jewish kosher delis are dwindling in number throughout the United States, kosher delis, albeit in various forms, are expanding within their respective communities, offering heimish food that brings people together.

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JEWISH DELI

CLASSIC AMERICAN JEWISH DELIS HAVE TRANSFORMED WITHIN ORTHODOX COMMUNITIES, OFFERING NOT ONLY PASTRAMI SANDWICHES BUT ALSO TRADITIONAL FAVORITES LIKE CHOLENT, GEFILTE FISH AND AN ARRAY OF DIPS FOR SHABBOS.

Spotlight

ESSEN NEW YORK DELI Owner: Yitzi Jakubowitz Location: 1359 Coney Island Avenue Brooklyn, NY Years in business: 13 In the heart of New York City, where trends come and go like the subway trains, Essen New York Deli has carved a niche for itself by staying true to a timeless formula: fresh, quality food at a decent price, served with a smile.

This mantra encapsulates the essence of Essen — a commitment to providing customers an authentic deli experience without breaking the bank.

Essen has a rich history that echoes the narrative of New York's iconic delis. The deli traces its roots back to Schmulka JANUARY 2024 Fleishigs

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JEWISH DELI

Throwback

TRY THIS DELI FARE-INSPIRED CONCEPT FROM ISSUE #5! #YESITSONTHEAPP

Deli Potato Knish Sliders By: Heshy Jay

Heat up store-bought mini knishes and fill with sliced deli meat. Serve with Dijon mustard.

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Fleishigs JANUARY 2024

Bernstein's, a historic kosher deli that closed in 1989. The current owners resurrected the tradition 13 years ago, reviving the essence of Schmulka Bernstein's (by serving both Jewish deli and Chinese food) under the new name, Essen New York Deli. This seamless transition, incorporating staff, recipes and even the original tables and chairs, pays homage to the legacy of New York's nostalgic delis.

When asked about his favorite item on the menu, owner Yitzi Jakubowitz answered with enthusiasm, “It's got to be a good old hot pastrami sandwich.” This classic, laden with nostalgia, represents the epitome of Essen's offerings — a blend of flavors that has won the hearts of patrons for over a decade. In terms of popularity, the pastrami sandwich reigns supreme. However, the surprise contender for second place is the humble hot dog. Other favorites include a variety of corned

beef and honey-glazed corned beef briskets, as well as fire poppers, a local hit, showcasing the diversity of Essen's menu.

What sets Essen apart is its commitment to traditional curing methods. Essen is one of the last remaining glatt kosher delis in New York that cures everything from scratch. Despite the challenges of the curing process, Essen remains dedicated to natural products with minimal preservatives.

Looking ahead, Yitzi reflects on the ever-changing landscape of the food industry. He acknowledges the ebb and flow of trends and also notes the stability of certain culinary preferences, citing the enduring popularity of pizza as another testament to this. The secret, he believes, lies in serving good old nostalgic and American food — hotdogs, burgers and deli sandwiches. In a world where exotic fads may come and go, Essen remains a steadfast provider of familiar comforts.

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JEWISH DELI

Spotlight

MR. BROADWAY Owner: Moti Zilber Location: 209 W. 38th Street New York, NY Years in business: 38 In the bustling landscape of New York City's culinary scene, Mr. Broadway, under the expert guidance of Moti Zilber, has emerged as a culinary haven — a place where the commitment to tradition and quality are paramount. With 38 years of history, Mr. Broadway is not just a restaurant; it's an institution.

When asked about the secret to Mr. Broadway's enduring success, Moti emphasizes the importance of perfection in service, encompassing delivery, catering and the dining room experience. “The quality of the food is crucial — we insist on the best, using only American meat. While we adapt to the times, the heart of Mr. Broadway is the deli experience,” he shares.

Moti's personal favorite on the menu mirrors the sentiments of many patrons — the deli offerings. “The most sold item on the menu is the deli — pastrami, corned beef, fresh turkey. People love it because it's not too expensive, whether as a sandwich or a main dish. The quality is very high, and they appreciate that,” he notes.

As Mr. Broadway ventures into the future, Moti envisions a culinary haven that goes beyond the expected. “We're focused on maintaining and enhancing quality. In our new location, we've opened a butcher shop downstairs where we cure, dry and smoke meat. The new restaurant will be unbelievable," says Moti. "The plan includes a high-quality bakery complete with ice cream, top-tier sushi, a fancy butcher shop that you’ll be able to buy fresh meat from and a spacious bar with cocktails." We're reviving the traditional deli experience, preparing everything the way it was done a century ago — even pickling in the barrel.

It's a time-consuming process, but people recognize the value of quality,” he explains.

Spotlight

NOSTALGIA KOSHER Owner: Moishe Mendlowitz Location: 1200 River Avenue Lakewood, NJ Years in business: 1 Nostalgia Kosher is a delightful gem nestled in Lakewood, NJ. Owned by Moishe Mendlowitz, this kosher haven is celebrating its first year in the business – and oh, what a year it's been!

Picture this: A warm, family-style sit-down restaurant where your taste buds dance with joy and your wallet doesn't break a sweat. Moishe, with his finger on the pulse of what families crave, envisioned a haven that's not too high-end, not a steakhouse and certainly not fast food.

It's a place where families can gather, enjoy a beautiful meal and be treated to waiter service.

According to Moishe, it's all about creating an atmosphere where families can come together, share a hearty meal and make lasting memories. So, what's the star of the show on the menu?

Moishe spills the beans, or should we say sweet potatoes – the beef bacon sweet potatoes, to be precise – a delectable creation featuring sweet potatoes served on a bed of beef bacon jam, topped with crispy onions and, of course, more crispy beef bacon.

Now, let's talk about what keeps the registers ringing – the crowd-pleasers.

Thursday nights at Nostalgia Kosher are nothing short of magical. With a Shabbos vibe that transports you straight to Israel, the place becomes a spiritual experience.

People flock in for one of their four cholent offerings, including their top two: marrow-risotto and chicken cholent, starting on Thursday at lunchtime into the late hours of the night, immersing themselves in the spirit of Shabbos.

During the week, the family favorite seems to be a good hot bowl of chicken soup.

As for the future, where does Moishe see Nostalgia Kosher in the next five years?

It's a challenge to predict, but the goal is clear – spreading the joy of their delicious fare to more Yiddishe communities.

Whether through deliveries or new locations, Moishe aims to bring the taste of Nostalgia Kosher to every corner where there are, in his words, heimishe yidden.

Anticipating changes in the next few years, Moishe emphasizes the importance of keeping the deli scene relevant. The plan? A bigger menu and a commitment to making their meats from scratch inhouse. No ready-made pastrami or brisket here – they're taking the time to brine, smoke and create their perfect products, with sausages potentially joining the lineup soon.

Celebrating 38 years in business, Mr. Broadway stands as a testament to Moti’s dedication and passion. “We've been in business for 38 years, and hopefully, it'll be quite a few more!”

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Deli-inspired classics BY: S H I F R A K L E I N A few months ago, we enjoyed a fantastic meal at Greenwich & Delancey after a fruitful day of shopping in Greenwich, Connecticut. It was wonderful to have a glatt kosher option that offered classic deli food with a modern flair. Even the classic pastrami on rye is served with a twist in the form of their homemade sauerkraut.

Besides for the classic deli fare, you can also find modern updates like the G&D Post-Workout Sandwich (grilled chicken, avocado, torched tomatoes, arugula, lemon and extra-virgin olive oil on healthy Russian Borodinsky black bread), a NYC-inspired salad (baby arugula with cucumbers, heirloom tomatoes, avocado, onion, fennel, grapefruit and agave-toasted walnuts) and a salad version of the classic BLT (crispy beef bacon, romaine lettuce, kumato tomato, pickled onions and housemade garlic-dill mayo). Even the sides are freshened up. Along with mashed potatoes and kasha knishes, you can also find grilled vegetables and cauliflower and sunchoke purée. Among the elevated dessert offerings, we also enjoyed the most delectable crêpes.

THE CHEF AT GREENWICH & DELANCEY IS TRULY DOING SOMETHING NEW AND EXCITING, BRINGING NOSTALGIC CONCEPTS INTO MODERN TIMES FOR ALL TO ENJOY.

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JEWISH DELI

Dessert Crêpes Serves: 8

At Greenwich & Delancey, we enjoyed simple crêpes for dessert as a light way to end a meal. When developing our version of this crêpe recipe, we found that keeping ingredients at room temperature before whisking made a smoother, lighter batter.

1 ¾ 3

Fried Onion Deviled Eggs with Onion and Mushroom Crisps Serves: 12

One of the best bites we tasted this year were the deviled eggs at Greenwich & Delancey. Deviled eggs are so underrated; every time we make them, they’re completely devoured. We highly recommend making these as an appetizer for Shabbat or a party.

FOR THE DEVILED EGGS: 12 eggs 3 tablespoons olive oil or chicken fat 1 Vidalia onion, chopped ¾ teaspoon kosher salt, divided 1 teaspoon white wine vinegar 6 tablespoons mayonnaise 2 teaspoons Dijon mustard Chopped dill, for garnish Freshly cracked black pepper, for garnish FOR THE ONION AND MUSHROOM CRISPS: Oil, for frying 1 small onion, diced 6 cremini mushrooms, thinly sliced on a mandoline 1. Fill a large pot with water over high heat; bring to a boil. Carefully lower eggs into boiling water; cook, uncovered, for 50

Fleishigs JANUARY 2024

½ 2 1 2 ⅛ 3

11½ minutes. While eggs are boiling, fill a large bowl halfway with ice and enough water to cover ice. Once eggs are done, immediately transfer them into the ice water using a spider or slotted spoon.

2. Heat oil in a skillet over mediumlow heat. Add onions and ½ teaspoon salt; sauté until deeply browned and caramelized, 30-35 minutes, adding a splash of water if onions start to burn.

Transfer onions to a bowl and stir in vinegar; set aside to cool.

cup all-purpose flour cup non-dairy milk, at room temperature tablespoons non-dairy butter substitute, melted cup water, at room temperature eggs, at room temperature tablespoon sugar teaspoons pure vanilla extract teaspoon kosher salt tablespoons neutral oil Chocolate spread, for filling Fresh fruit, for filling Confectioners’ sugar and chocolate syrup, for topping

1. Add flour, milk, melted butter, water, eggs, sugar, vanilla and salt to a blender or food processor; blend for 20-30 seconds, until smooth.

Alternatively, whisk by hand. Transfer batter to a medium bowl, cover tightly and refrigerate for at least 1 hour.

(If the batter looks separated after refrigerating, give it a quick stir before proceeding.)

4. Working with one egg at a time, peel eggs under cold water.

2. Grease an 8-inch skillet with oil and set over medium heat. Once the skillet is hot, pour ¼ cup of batter into the center of the pan. Tilt and twirl the pan so the batter stretches as far as it will go; the thinner the crepe, the better the result. Cook for 1-2 minutes.

As soon as the bottom is set, flip and cook for another 30 seconds. Transfer the cooked crêpe to a plate and repeat with remaining batter, making sure to grease the pan between each crêpe.

5. Cut eggs in half lengthwise and carefully remove yolks without breaking the whites. Using a fork, mash yolks with mayonnaise and mustard. Add caramelized onions and remaining ¼ teaspoon salt; stir well to incorporate.

3. Spread chocolate spread over each crêpe and fill with fruit, if desired (or serve fruit on the side). Fold crêpe over filling as desired. Dust with confectioners’ sugar and drizzle with chocolate syrup.

3. For the onion and mushroom crisps, add 1 inch of oil in the same skillet over medium-high heat. Once hot, add onions and mushrooms; deep fry until golden and crisp. Transfer onions and mushrooms to a paper towel-lined plate using a spider or slotted spoon.

6. Fill egg whites with yolk mixture. Top with crispy onions and mushrooms, dill and black pepper. www.fleishigs.com

JEWISH DELI

AMONG THE ELEVATED DESSERT OFFERINGS, WE ALSO ENJOYED THE MOST DELECTABLE CRÊPES. JANUARY 2024 Fleishigs

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IN A PICKLE

! ! h c n ru

C

IN A PICKLE Mike Chu, Alan Kaufman and William Soo of The Pickle Guys

EVER WONDER ABOUT THE AFFINITY FOR PICKLES AND SAUERKRAUT AT JEWISH DELIS? THERE’S MORE TO IT THAN JUST THEIR IRRESISTIBLE CRUNCH.

Edward Ilyasov of Edik's Pickles

BY: E L I S H E VA TA I TZ For as long as Jews have been around, there has been a fervor and strive to not only exist, but to thrive. Jews of all descents have traditions that are deeply rooted around family, gathering and memories. And what best fits into these categories? Food, of course! Due to constant persecution, Jews have historically dispersed to all corners of the Earth and have always had to find creative means of feeding their families amidst poverty. In came fermentation, a technique that has gained trendy 52

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traction as of late, but is the oldest trick in the food preserving book. Jews have been using fermentation for centuries to preserve the small amount of vegetables that they were able to source, like pickles, olives, sauerkraut, green tomatoes and more. When Jews started immigrating to America, much like many other food traditions, they brought this one with them. The Lower East Side in New York City in particular became a hub for pickle stands, and some of the big retail brands we know and love today, like www.fleishigs.com

IN A PICKLE

B&G, BaTampte and Guss’, got their start this way. To this day, you won’t find a deli (both kosher and kosher-style) without an array of pickles and sauerkraut. (Although many brands refer to their sour pickles as “kosher dill,” a term used to convey the fully fermented process, it doesn’t actually indicate a kosher-certified status when not bearing a kosher symbol.)

Growing up, my childhood friend’s grandfather would send us giant jars of Guss’ pickles to our overnight camp (talk about care packages!), which became a treasured early memory of mine. Her grandfather was close friends with Izzy Guss, who started Guss’ Pickles over 100 years ago when he came to America from Europe. Izzy set up a pickle stand on the Lower East Side of New York (as many hustling Jewish immigrants did) using his original generations-old recipes and sold pickles straight out of the barrel.

Guss’ Pickles reputation grew quickly as a leader in the industry. We even had a short-lived storefront in my neighborhood of Cedarhurst, NY! Although Guss’ Pickles no longer has physical stores (you can still purchase their OU-certified pickles by the gallon on Goldbelly), here are some koshercertified shops that are still preserving (pun intended) this time-honored New York Jewish tradition.

THE PICKLE GUYS

THE PICKLE PEOPLE Location: 611 Woodfield Road (located in the back of Western Beef), West Hempstead, NY mypicklepeople.com Kosher Certification: Rabbi Yehuda Kelemer (z”l) of Young Israel West Hempstead and Rabbi Uri Lesser of Bais Torah U’Tefilah West Hempstead This Long Island family-owned favorite has been in business since 1980 and operates out of a stand located inside Western Beef supermarket in West Hempstead. (Check the website for hours, as they are not open daily, and they only accept cash.) From June to October, you can also find The Pickle People at various festivals, fairs and farmers’ markets throughout Long Island, where they are known for their Pickle Pops (pickles on a stick). Their variety includes whole pickles (full sour, half sour, new green, Cajun, dill and more), flavored sliced pickles (ginger, horseradish, honey mustard, hickory and more) and other pickled vegetables (sauerkraut, carrots, garlic, onions and more). My favorite is the ginger pickles; when the pickles are done (trust me — it happens quickly), I love adding sliced carrots to the brine.

Location: 357 Grand Street (flagship location) and 115 Delancey Street (located in NYC’s underground Market Line), New York, NY pickleguys.com @pickleguys Kosher Certification: Rabbi Shmuel Fishelis The Pickle Guys was opened by Alan Kaufman in 2020. Here you can buy not only traditional pickles and olives, but a vast array of other pickled vegetables, mustards and condiments. You can even buy jarred olive and pickle brine, which can be used as a tangy addition to vinaigrettes and marinades (see pages 35 and 165 for unique uses for pickle juice) or for making your own pickled creations at home. If you’d ask my husband and his cycling friends, pickle juice is the way to go for electrolytes and to help prevent muscle cramps during rides. IYKYK. Another specialty is their famous giardiniera, a rare product in the kosher market.

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IN A PICKLE

NEW YORK PICKLES & COMPANY

KAYLIN + KAYLIN Location: 6333 West 3rd Street Los Angeles, CA 90036 kaylinandkaylin.com @kaylinandkaylin Kosher Certification: OU

Location: 2900 W. Sample Road (located in Pompano Beach Flea Market) Pompano Beach, FL nypicklesandcompany.com @newyorkpicklesandcompany Kosher Certification: OU

This small stand, or “pickle tasting bar,” is located at Los Angeles’ The Original Farmers’ Market (in the back of The Grove). Although the stand itself is not under kosher certification, many of their pickle varieties are certified under the OU, so look for the open barrels, as well as pre-packaged containers, that bear an OU (the kosher flavors include Spicy Dill Chips, Bread N’ Butter, Sweet Heat Chips, Jalapeño, Classic Dill and Spicy Garlic Spears). For a unique and fun experience, try their “pickle flight,” which allows you to sample a couple flavors of pickles for only a few dollars. They also offer online nationwide shipping and even monthly pickle subscriptions for true pickle enthusiasts.

This quaint shop located within the Pompano Beach Flea Market (booth 7110) brings old-world New York tradition to sunny Florida. Whether grabbing a pickle on a stick while exploring the rest of the market or buying containers of pickles to take home, their handcrafted pickles are sure to spark nostalgia. For a classic bite, try the sour or half sours; if you prefer spicy, try the horseradish pickles.

They also have olives, sauerkraut, pickled peppers and pickled tomatoes. New York Pickles & Company ships nationwide from their website.

PICKLE LICIOUS Location: 384 Cedar Lane Teaneck, New Jersey picklelicious.com @pickle_licious Kosher Certification: RCBC The family-owned Pickle Licious was started in 1993 by Robyn Brown Samra as a booth at the local flea market. From 1997-2001, Pickle Licious operated out of the Lower East Side, before moving to the current storefront in Teaneck, New Jersey, where they sell a variety of pickled products, as well as condiments, dips and tapenades. Their famous pickle platters are the perfect thing to bring to your next gathering. Beyond the pickles, the shop carries an array of old-school candies, chocolates, sea salts, olive oils and unique housewares, including pickle-themed merchandise. Find Pickle Licious at farmers’ markets during the summer throughout the tri-state area and Pennsylvania. Pickle Licious ships nationwide from their website.

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UNCLE EDIK’S PICKLES Location: 176-37 Union Turnpike uncleedikspickles.com @uncle_ediks_pickles Kosher Certification: OK In 2018, Edward Ilyasov (also known as Uncle Edik) left Wall Street to start this delicious pickle brand. Inspired by his Aunt Nelly’s original recipe, Edward, of Russian Jewish descent, spent months experimenting until he reached pickle perfection. Beyond the physical store, Uncle Edik’s pickled product line (which for now includes cucumbers, tomatoes, jalapeños, onions and radishes with beets) can be purchased in stores throughout New York, Miami and Boston and is expected to soon expand nationally.

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Heart.Works

Adventures in Jewish Cooking WITH

J EFF NATHAN

Join Jeff Nathan, Executive Chef and co-owner of Abigael’s on Broadway, on a culinary adventure through Rome, the capital of La Dolce Vita. From authentic Italian pizza to the storied Jewish fried artichoke, you’ll uncover why indeed all roads lead there.

STREAMING NOW ON Brought to you by

THE ORGANIZED COOK

The Organized Cook E V E R WO N D E R H OW C H E FS SU C C E E D I N H ECT I C K I TC H E N S? H E R E A R E SO M E WAYS TO T H I N K L I K E A C H E F A N D O RGA N I Z E YO U R K I TC H E N BY ZO N E S. BY: YA E L B RU M M E L

I

f you’ve ever watched a restaurant kitchen in action, you would see various line cooks working different tasks at different stations. A typical restaurant kitchen has a salad/cold prep station, a dessert station, a hot station and more depending on cuisine and restaurant type.

You can take lessons from restaurants and chefs to optimize your kitchen space.

A great starting point and game changer for getting organized is zoning your kitchen.

Each area serves a specific purpose, from food prep to cooking to storage. What this does is ensure everything is in its ideal spot, so that cooking and prepping dinners, Shabbat and midnight snacks becomes much more efficient.

A well-organized kitchen is more than just orderly; it is highly functional. You can move about without tripping over misplaced items, always having your essentials at hand. Cooking becomes a smooth process without constantly rearranging the space.

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THE ORGANIZED COOK

PREP ZONE Create a dedicated space for prep work, such as a countertop or kitchen island, equipped with mixing bowls, knives, cutting boards and pans conveniently located close to the stove.

COOKING/ BAKING ZONE This is the area containing your stovetop, oven and possibly a microwave, with everything from spices, pots, pans and tools used during cooking, like mixing spoons and spatulas, within arm's reach. Depending on your space or how your space is configured, it would be ideal to separate baking and cooking zones, even by separate shelves.

CLEANING ZONE The heart of this zone should revolve around your sink and dishwasher for convenience. It is a smart idea to keep everyday dishes and utensils nearby so they can be easily put away after washing. Also, consider storing your kitchen cleaning supplies under the sink to ensure quick access when needed. Any other household cleaning agents can be kept in your laundry room, bathroom cabinet or another suitable location. When organizing this zone, remember to group similar items together. For instance, you can also store towels in this area for a streamlined approach to kitchen organization.

STORAGE ZONE How you configure this area depends largely on whether you have a pantry. When a pantry is available, managing back stock items becomes less challenging. However, when you lack a pantry, your cabinets need to step in to fulfill this role and serve as additional storage for frequently used kitchen items.

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THE ORGANIZED COOK

TO MAKE THE MOST OF YOUR KITCHEN ZONES, CONSIDER INVESTING IN THE FOLLOWING PRODUCTS:

OXO Pop Containers

Drawer inserts The Home Edit by iDesign 9" Lazy Susan

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BINS

LAZY SUSANS

Use bins to group items of the same category, storing them in their original packaging. Various sizes of pantry bins are available to help optimize your space.

Lazy Susans provide a convenient solution for visible and accessible storage. They are ideal for accessing items on deep or high shelves. For lazy Susans, embrace the "round on round" mantra, where items in jars or bottles find their perfect spin.

Fleishigs JANUARY 2024

DRAWER INSERTS Drawer inserts and dividers will help customize storage.

DECANTERS Opt for oil and vinegar decanters to simplify pouring, eliminating the need for bringing out a large bottle every time you require it.

These decanters are clean, convenient and add a stylish touch to your countertop.

SHELF RISERS Use shelf risers to add extra shelving space, allowing glass cups not to occupy an entire shelf.

www.fleishigs.com

THE ORGANIZED COOK

Drawer inserts

iDesign Shallow Drawer Organizer

Oil decanters

STORAGE RACKS Use lid holders and storage racks for convenient access to items.

CONTAINERS

LABEL MAKER

Use containers for regular decanting to maintain freshness and prevent clutter, especially for items like flour, sugar, confectioners’ sugar and brown sugar.

While you may not need labels if you're the sole organizer in your kitchen, they can be invaluable for guiding your family's organization efforts. Labels indicate where items belong, streamline grocery unloading and ensure everything finds its place after cleaning. You can accomplish this with an inexpensive label maker or peeland-stick labels with chalk markers or Sharpies.

Take advantage of a 15-minute free consultation when you mention this article, available virtually or in-person, to kickstart your home organizing project. Reach out on Instagram @thehappyhome.organizer.

JANUARY 2024 Fleishigs

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RIB

RIB STEAK

BUTCHER'S CUT

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BY: N A F TA L I H A N AU

W I T H T H E R I G H T T EC H N I Q U E , C O O K I N G T H E P E R F ECT ST E A K AT H O M E CA N B E O N E O F T H E S I M P L E ST TAS KS. A LT H O U G H I T M AY TA K E P R ACT I C E , O N C E T H E S E ST E PS A R E AC H I E V E D, YO U W I L L L I K E LY P R E F E R M A K I N G ST E A K AT H O M E OV E R O R D E R I N G O N E AT A R E STAU R A N T.

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BUTCHER'S CUT

ORIGINS AND HISTORY

Tenderness is just one reason ribeye is so beloved; it also has great flavor, thanks to the intramuscular marbling found in both sections of the steak. The crescent steak that wraps around the eye is one of the most marbled steaks on the steer.

Cut on its own into a filet, the crescent is incredibly rich and flavorful; as part of a rib steak, it gives you a whole section of rich, meaty, marbled goodness. In good domestic well-marbled beef, you should also see marbling in the eye. It’s leaner than the crescent, but still marbled, which means it’s going to be moist and flavorful.

In imported, or lower-quality domestic beef, the eye will be leaner; it may still be tender, but will be less moist and flavorful and is more likely to dry out when cooking.

THE CUTS

Rib steaks come from the rib primal.

The rib primal can be cut into a roast with (usually) 3-7 bones. With the bones attached, it’s called a standing rib roast, and without the bones, it’s often called a prime rib or just simply ribeye roast. You can also cut it into individual steaks, with or without the bone. Without the bone, the steaks are usually called ribeye steak or boneless ribeye steak. With the bone attached, you’ll see them called bone-in rib steak, rib steak or cowboy steak. A tomahawk steak is a bone-in rib steak with the rib bone left extra long and frenched – up to 12-16 inches – which looks impressive on your plate, though it can be tricky to cook due to the length. A 1-inch or 1¼-inch thickness is standard; you’ll also see 2-inch or 2½-inch steaks offered in more gourmet settings (a 2-inch steak might feed two at a fancy restaurant, for example).

FLAVOR PROFILE

The rib primal is also one of the few kosher cuts that can easily be dry aged, so if you’re seeing a dry-aged steak, it’s likely going to be a rib steak. After 21-30 days, the outside of the primal is trimmed off and the butcher can cut individual steaks. Dry-aging removes moisture and concentrates flavor, producing a rich and intense beefy flavor that many folks find exquisite. Dry-aged steak from highquality, well-marbled cattle is a delicacy worth trying if you have the chance.

PREPARATION AND COOKING TIPS

Please cook your rib steaks to rare or medium-rare, but no more! The crescent can’t really be overcooked, but that tender eye we talked about will dry out and become tough if overcooked. Bring your steak to room temperature before cooking, then pat it with paper towels to dry the outside and season with kosher salt. Heat your grill or pan until very, very hot, then add just a touch of oil. Cook the steak, undisturbed, for 3-5 minutes or until it releases freely, then flip to cook the other side.

With thinner steaks, you’ll likely be able to finish it in the pan; for thicker steaks you may want to transfer to a 250°F oven to bring the interior up to temperature (we like to pull our rib steaks off the heat at about 110°F since they will rise about 10 degrees during the rest period). Before you move to the oven, make sure to sear the outside edges of the steak as well, holding it with tongs if necessary. There’s a lot of surface area on those 2-inch thick steaks — you don’t want to let the potential for flavor go to waste!

RIB STEAK

T

his month we’re talking about everyone’s favorite steak — rib steak. Rib steaks, with or without the bone (we’ll talk about the butchering and naming shortly), have two great things going for them — a tender and marbled eye and the ultra-marbled crescent. The less a muscle is used, the more tender it is.

In contrast to a brisket, which does heavy lifting all day long (and therefore needs to be cooked low and slow to become tender), the eye, located on the outside of the ribs, carries a much lighter load and is extremely tender as a result. (It can be removed whole and served as filet of beef, or sliced into medallions for faux filet mignon.)

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BUTCHER'S CUT

RIB STEAKS:

THE TEST

W

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

hen it comes to rib steak, does price matter? We held a blind taste test with three rib steaks cooked the same way. At first glance, the rib steaks seemed identical, but they were sourced from various places around the globe and sold at different prices. American beef as a whole is considered to have superior marbling and quality to those imported from Mexico and South America. In our last issue, we concluded that when it came to braising a tougher cut, like French roast, our blind tasters were not able to distinguish the more expensive roast from the cheaper one. Will they be able to taste the difference when it comes to a cut that is seared and cooked to medium doneness?

THE THEORY: P R E-TAST I N G, T H E G E N E R A L C O N S E N SU S WAS T H AT T H E A M E R I CA N - B R E D ST E A KS WO U L D B E SU B STA N T I A L LY B E T T E R T H A N T H E I M P O RT E D ST E A KS. T H I S C U T I S W H E R E W E WO U L D S E E T H E G R E AT E ST D I F F E R E N C E , E S P EC I A L LY AS W E W E R E K E E P I N G T H I N GS SU P E R S I M P L E .

THE TASTE TESTERS: YEHOSHUA FELDMAN Meat department manager of Gourmet Glatt Cedarhurst

MENDY HERZ

chef and manager of Kol Save supermarket

NAPHTALI SOBEL private chef

THE METHOD: We decided to test the steaks in their purest form to see how they would taste. We felt like this was the ideal way to truly see the difference between the steaks from Mexico, South America and the United States. We didn’t use any fancy techniques like sous vide, reverse sear or marination. We simply brought the steaks to room temperature and gave it a simple rub with kosher salt, then we seared them in a hot pan with a bit of oil.

After a quick rest, we served the steaks.

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THE TESTING PROCESS: The results were conclusive. Every taster was able to easily identify the American steak — it was the most preferred. However, the other steaks were still solid; the tasters shared that, when cooked well, they would purchase and enjoy any of the steaks served.

THE CONCLUSION: For the beefiest, juiciest steak, American beef wins. However, when cooked right, imported rib steak is quite delicious and doesn’t feel tough, chewy or flavorless. It’s all in the prep and cooking techniques.

Tell us what you’d

Upcoming theories we are working on: • Using the sous vide method on different quality roasts • Braised briskets from various sources CORRECTION: In last month's Butcher's Cut column we reported that imported beef has to be boneless. This is in fact not the case; Mexican and Canadian beef can be bone-in as well.

like us to research.

What is your most burgeoning meat question? Email us at hello@fleishigs.com.

RIB STEAK

BUTCHER'S CUT

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FEAST

STEAKHOUSE

STEAKHOUSE FEAST

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A

R O U N D

U P

O F

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STEAKHOUSE FEAST

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

O

ne of the easiest ways to recreate a restaurant experience at home is to do steak night. In each of our previous restaurant issues, we have offered different versions of at-home steak night.

This year, we featured a simple, but perfectly cooked, rib steak (recipe follows). Once the steak is nailed down, we thought it would be great to compile a list of stellar sides (all pictured here) to accompany that steak. Together with a perfect wine pairing (see page 88) and simple warm doughnuts to end off the meal (see page 25), it’s sure to be a memorable night.

S T E L L A R

S T E A K

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STEAKHOUSE FEAST

COOKING THE PERFECT RIB STEAK:

I

f you search “how to cook the perfect steak” on the Internet, you will be met with hundreds of ideas and methods. In fact, there are actual YouTube channels dedicated to this topic alone. You can sous vide, confit, smoke, dry-age, reverse sear a steak and more. And while these options are surely entertaining and fun to experiment with, if you’re looking for a classic tried-and-true steak cooking technique, we’ve got you covered.

After years of cooking steak in different ways, we can confidently say that a simple pan-seared steak is the ideal way to go. The main requirement is to work with a steak that is 1 to 1½-inches thick, which is the ideal thickness when cooking steak at home. If it’s thinner, you will likely overcook it; larger steaks need some more expertise and the cookery can get complex. Therefore, to keep things consistent and uncomplicated, we always stick to this size at home.

1. Choose the correct size (see above).

2. Bring steak to room temperature — this truly makes a difference. A cold steak will not cook as evenly and will not be as juicy in the end.

3. Season steak liberally with kosher salt and kosher salt only — that’s all a steak needs. Any other spice can burn and won’t add flavor in the end. If you want additional spices and flavor, sprinkle it on the steak once it’s done cooking and in the resting stage.

4. Heat a solid skillet or cast iron pan over medium-high heat. Once the pan is hot, add just a bit of neutral oil (like avocado or grapeseed) or chicken fat.

5. Add the seasoned steak to the pan and let it sear, undisturbed, for 4-5 minutes.

6. Flip steak and cook for another 3-5 minutes. A great indicator of when a steak is ready to flip is when it releases 68

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from the pan easily. In fact, it should be so easy to flip that a fork should do the trick. See temperature chart below.

7. Transfer the steak to a cutting board or plate to rest for about 5-10 minutes.

This step is non-negotiable! It allows the muscle fibers to relax and the juices to redistribute throughout the steak. If you cut into the steak immediately, the

TEMPERATURE CHART: Using a meat thermometer can further guarantee accurate results. There are some great options on tigerchef.com.

You should ideally cook steak until it reaches a temperature a few degrees lower than your desired end result. As the steak rests, the temperature will continue to rise by a few degrees, so keep that in mind.

contracted muscle fibers will cause all the juices within the meat to leak out, losing moisture from the meat and resulting in a dry bite of food. Patiently waiting for the steak to properly rest will ensure a juicy bite.

8. Once steak is rested, slice and serve immediately.

Rare: 125°F Medium-Rare: 135°F Medium: 140°F Medium-Well: 150°F Well-Done: 160°F

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NEW STEAK

SIDES

STEAKHOUSE FEAST

FO R T H E U LT I M AT E ST E A K F E AST, W E R EC R E AT E D SO M E O F O U R FAVO R I T E S I D E S W E’ V E H A D T H I S PAST Y E A R.

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STEAKHOUSE FEAST

Truffle Parsnip Purée Serves: 4-6

Wall Street Grill in New York City serves an incredible steak au poivre (black peppercrusted steak) that comes with a truffle parsnip purée on the side, a lighter alternative to mashed potatoes. It can be served alongside pulled lamb, sliced steak or as a vegetarian main topped with roasted mushrooms. One of our favorite truffle products is Sabatino Tartufi truffle zest, which is a truffle powder that is a great substitute for fresh truffles. It imparts a wonderful truffle essence to anything it’s added to. You can also use shaved truffles by Tuscanini and fold it into the purée.

1½ 1 2 2 ½

pounds parsnips, peeled and chopped tablespoon kosher salt teaspoons truffle zest tablespoons chicken or duck fat teaspoon freshly ground pepper Chopped fresh herbs, for garnish Truffle oil or extra-virgin olive oil, for garnish Truffle salt, for garnish

1. Add parsnips and salt to a medium pot. Fill with enough water to cover the parsnips. Cover the pot and bring to a boil, then uncover, lower heat and simmer for 15-20 minutes, until parsnips are fork tender.

2. Using a slotted spoon, transfer parsnips to a blender or food processor, reserving some of the water. Pulse until parsnips are roughly chopped. Add ½ cup of reserved water and truffle zest. Blend until creamy, adding more water, 1 tablespoon at a time, to reach desired consistency.

3. Add chicken fat and pepper; blend to incorporate.

Miso-Glazed Sweet Potato Wedges Serves: 6

Wall Street Grill also serves the most delicious miso-glazed sweet potato wedges alongside their hanger steak. These wedges are a wonderful balance to the salty steak.

FOR THE SWEET POTATOES: 1 tablespoon toasted sesame oil 1 tablespoon vegetable oil 1 teaspoon smoked paprika 2 tablespoons maple syrup 1 teaspoon miso paste ½ teaspoon kosher salt 3 medium sweet potatoes, cut into wedges Sliced scallions, for garnish Toasted sesame seeds, for garnish FOR THE MISO GLAZE: 2 tablespoons light miso 2 tablespoons soy sauce, tamari sauce or coconut aminos 1 tablespoon rice vinegar 1 tablespoon honey ½ teaspoon Sriracha 1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2. Mix sesame oil, vegetable oil, smoked paprika, maple syrup, miso paste and salt in a large bowl. Add sweet potatoes and toss to coat. Arrange sweet potatoes on the prepared baking sheet in a single layer.

Cook for 20-25 minutes, flipping once or twice, until golden brown.

3. Whisk glaze ingredients until smooth.

Brush glaze over sweet potato wedges, then raise the oven temperature to 450°F and cook for another 3 minutes. Garnish with scallions and toasted sesame seeds.

4. Transfer purée to a serving bowl or platter. Garnish with herbs, a drizzle of truffle oil and a sprinkle of truffle salt.

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STEAKHOUSE FEAST

Blistered Shishito Peppers with Ponzu Serves: 4

Asiatiko in Miami has really changed the landscape of kosher cuisine. Beyond their Asianinspired delicacies, the restaurant is absolutely stunning. Their blistered shishito peppers with a citrus soy sauce, otherwise known as ponzu, is something that is really easy to recreate at home.

Can’t find shishito peppers? Use mini roasted peppers instead.

NOTE: If the peppers are wet, make sure to dry them before frying so that the oil doesn’t splatter.

1 2

pound shishito peppers teaspoons extra-virgin olive oil or avocado oil Flaky salt Lemon wedges, for serving Ponzu (recipe follows), for serving

1. Toss peppers with oil until thoroughly coated.

2. Heat a skillet over medium heat until it reaches the point where a drop of water sizzles and quickly evaporates upon contact. Add peppers and cook, stirring occasionally, until they become tender with some charred spots, 8-12 minutes.

3. Transfer blistered peppers to a serving platter and immediately season with flaky salt. Serve with lemon wedges and ponzu.

Ponzu Yield: ⅔ cup

Mix 6 tablespoons tamari sauce or low-sodium soy sauce, 3 tablespoons orange juice, 3 tablespoons lemon juice, 2 tablespoons rice vinegar and 1 tablespoon honey. Add 6 tablespoons sliced scallions (if desired) right before serving.

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Glazed Cipollini Onions Serves: 4-8

Slightly more elegant than basic caramelized onions and perfect alongside steak, cipollini onions are a classic steakhouse side that we had to include in this round-up.

16 2 ½ ¼ ¼ ¼ 2

cipollini onions (about 1 pound) tablespoons olive oil teaspoon kosher salt teaspoon freshly ground black pepper cup red wine cup beef broth tablespoons brown sugar or honey

1. Trim the stem end of the onions flush with the onion top and snip off any roots hanging out of the root end.

2. Bring a pot of water to a boil.

Prepare a bowl of ice water; set aside. Carefully add onions to the pot and blanch for 1 minute, then, using a slotted spoon, transfer the onions to the ice bath. Once cool enough to handle, peel the onions.

3. Heat oil in a skillet over medium heat until it shimmers. Add onions, salt and pepper; sauté for about 5 minutes, until lightly golden.

4. Add wine, broth and brown sugar; stir to incorporate. Increase heat and bring to a light boil, then lower heat and simmer for 10-15 minutes, turning onions every few minutes and spooning the liquid over them, until thickened and caramelized.

Sautéed Tamari Mushrooms Serves: 4-6

Mushrooms are packed with nutrients and have incredible flavor that complement any meat meal. Today you can find some really exciting mushroom varieties at local supermarkets and farmers’ markets. Many steakhouses (like Shiloh’s in Los Angeles and Wolf & Lamb in New York City) offer mixed mushroom side dishes on their menus.

2 1 ¼ ¼ 1 1 1 1

tablespoons extra-virgin olive oil pound mixed mushrooms, sliced teaspoon sea salt teaspoon freshly ground black pepper tablespoon rice vinegar tablespoon tamari clove garlic, minced or grated tablespoon finely chopped fresh tarragon or parsley, for garnish

1. Heat oil over in a large cast iron skillet over medium-high heat. Add mushrooms, salt and pepper and sear, undisturbed, for 2-3 minutes. Give the skillet a good shake and continue cooking, stirring occasionally, for another 5-8 minutes, until mushrooms are softened and golden brown.

2. Lower heat and add rice vinegar, tamari and garlic; sauté for 30 seconds. Transfer to a serving plate or bowl and garnish with fresh tarragon.

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STEAKHOUSE FEAST

Salade Lyonnaise Serves: 4

This classic French salad can be found at any French brasserie and usually consists of crispy beef bacon, a warm vinaigrette, breadcrumbs and poached eggs. Making a warm vinaigrette is an added touch that elevates any salad for a restaurant quality at-home steak night. You can find the classic version at Ostrow Brasserie in Miami, but the version we were inspired by is from Barnea Bistro in New York City, which has the addition of pine nuts.

FOR THE VINAIGRETTE: 1 (6-ounce) package beef fry 2-3 cloves garlic, minced ¼ cup apple cider vinegar 2½ tablespoons stone-ground mustard 1 tablespoon honey 1 teaspoon sea salt ½ teaspoon freshly ground black pepper FOR THE SALAD: 3 cups frisée lettuce ¼ cup toasted pine nuts 4 poached eggs (recipe follows) 1. Stack beef fry (don’t separate into slices) and cut into small cubes. Add beef fry to a cool cast iron skillet, then set over medium heat; let beef fry render and crisp up, about 5 minutes. Using a slotted spoon, transfer beef fry to a paper towellined plate.

2. Add garlic to the skillet; sauté for 1-2 minutes. Add vinegar, mustard, honey, salt and black pepper; whisk until smooth.

3. Toss frisée with warm vinaigrette.

Top with pine nuts, crispy beef fry and poached eggs.

Poached Eggs Bring a pot of water to a gentle simmer.

Add 1-2 tablespoons vinegar. Crack an egg into a small cup or ramekin. Create a whirlpool in the simmering water by stirring the water with the handle of a wooden spoon. While the water is still swirling, gently slide the egg into the center and cook for 3-4 minutes for a runny yolk or 5-6 minutes for a firmer yolk.

Using a slotted spoon, drain the poached egg on a paper towel-lined plate. Repeat with additional eggs as needed.

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PLANTIFUL PALATES

PLANTIFUL PALATES E X P LO R I N G T H E A RT I ST RY O F V EG - FO RWA R D C U I S I N E

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PLANTIFUL PALATES

C O N T R A RY TO W H AT P EO P L E M I G H T T H I N K A B O U T Y E S H I VA ST U D E N TS’ E AT I N G H A B I TS, I LOV E E X P E R I M E N T I N G W I T H A L L FO O DS, W H E T H E R I T B E A G R E AT ST E A K O R A H U M B L E V EG E TA B L E . W H I L E H O M E FO R T H E SU M M E R, I D E V E LO P E D T H E FO L LOW I N G V EG - C E N T R I C R EC I P E S I N S P I R E D BY SO M E O F M Y FAVO R I T E N E W YO R K ST E A K H O U S E S T H AT O U R W H O L E FA M I LY E N J OY E D. BY: Z A L M A N K L E I N

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LEEK IT REAL

Full-stalk commitment; stem to leaf, no veg left behind!

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Beet Salad over Roasted Fennel Cream Serves: 4

This salad is inspired by a dish I had at Tabernacle Steakhouse in New York City. When fruits and vegetables are treated properly, their components can truly outshine any protein.

FOR THE ROASTED FENNEL CREAM: 2 bulbs fennel, cut into wedges, fronds reserved for garnish 2 tablespoons olive oil 1 teaspoon kosher salt ¼ cup vegetable broth, plus more as needed FOR THE BEET SALAD: 3 pre-cooked beets, such as Gefen, diced ⅓ cup red grapes, halved 2 tablespoons olive oil 1 tablespoon lemon juice ½ teaspoon kosher salt ¼ teaspoon freshly ground ground black pepper FOR THE GASTRIQUE: ¼ cup red wine vinegar ¼ cup red cooking wine 2 tablespoons red grape or balsamic reduction, such as Tuscanini 2 tablespoons sugar FOR GARNISH: 1 small candy cane or yellow beet, thinly sliced on a mandoline 5 leaves fresh mint ¼ cup whole-grain mustard, optional 1. Preheat oven to 4250F. For the roasted fennel cream, toss fennel with oil and salt; arrange on a parchment-lined baking sheet and roast for 20 minutes. Flip and roast for another 5-10 minutes, until tender and golden.

2. Transfer roasted fennel to a blender with vegetable broth; blend until smooth, adding more stock or water as needed to achieve desired consistency.

3. For the gastrique, add all ingredients to a saucepan over high heat. Once boiling, lower heat and simmer until it coats the back of a spoon, 10-15 minutes.

4. For the beet salad, lightly toss beets, grapes, olive oil, lemon juice, salt and pepper.

5. Spoon fennel cream onto a plate and top with beet salad. Garnish with sliced candy cane beets, reserved fennel fronds, mint and a drizzle of gastrique. Add small dollops of mustard, if desired.

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PLANTIFUL PALATES

Pan-Seared Asparagus over Romesco Serves: 4

This dish is inspired by an appetizer from Noi Due Carne in New York City. Romesco sauce, made from roasted red peppers and/or fire-roasted tomatoes, is a great base for pretty much anything. To really knock it out of the park, I add some tomato paste and smoked paprika. Serve romesco alongside grilled fish, roasted chicken, grilled London broil or roasted cauliflower, as a spread for sandwiches or as a dip for challah.

FOR THE ASPARAGUS: 1 bunch asparagus, trimmed 1 tablespoon oil FOR THE ROMESCO SAUCE: 2 jarred roasted red peppers ½ cup toasted almonds ¼ cup tomato paste 2 tablespoons red wine vinegar 2 cloves garlic 1 teaspoon smoked paprika ½ teaspoon cayenne pepper ½ cup olive oil FOR GARNISH: Zest of 1 lemon Flaky salt ½ teaspoon toasted sesame oil 1. Bring a pot of salted water to a boil.

Blanch asparagus for 3 minutes, then drain on a kitchen towel; lightly pat dry.

2. Heat oil in a skillet over mediumhigh heat and sear asparagus for 30-60 seconds, until lightly charred.

3. For the romesco, pulse peppers, almonds, tomato paste, red wine vinegar, garlic, paprika and cayenne pepper in a blender. Once a paste forms, slowly stream in the oil and blend to reach desired consistency.

4. Spoon romesco onto a plate and top with asparagus. Garnish with lemon zest, flaky salt and a drizzle of sesame oil.

Roasted Potatoes with Crispy Lentils, Crispy Leeks and Leek Schug Serves : 4

Meat NY, a restaurant in Crown Heights, serves an incredibly simple yet delicious potato dish served with crispy veal sweetbreads, lentils and demi-glace, a rich sauce made by reducing meat stock.

While super complex and rich, I was particularly inspired by the potatoes and crispy lentils. To freshen up the dish, I created a fabulous spicy leek schug that will quickly become a favorite.

FOR THE ROASTED POTATOES: 5 Idaho potatoes 3 tablespoons olive oil 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons smoked paprika 2 teaspoons freshly ground black pepper Leek Schug (recipe follows) FOR THE CRISPY LEEKS: 3 tablespoons olive oil 1 leek, white and light green parts only, thinly sliced

Leek Schug Yield: 1 ½ cups

You’ll want to make this multipurpose dip over and over, whether for a dip for Shabbos or on a schnitzel sandwich. To dial down the spice level, remove the ribs and seeds from the jalapeño. You can also add mayonnaise to taste, which will help mitigate the spiciness and add a creamy element.

Roughly chop the dark green parts of 1 leek (reserve the whites and light green parts for another use). Bring a pot of water to a boil. Prepare a bowl of ice water; set aside. Add leeks to the pot and boil for 5 minutes, then, using a slotted spoon, immediately transfer leeks to the bowl of prepared ice water. Add blanched leeks to a blender with 1 bunch fresh cilantro, 3 garlic cloves, 1 jalapeño or serrano pepper, ¼ cup olive oil, 3 tablespoons lemon juice and 2 teaspoons ground cumin. Season with kosher salt and freshly ground black pepper, to taste.

FOR THE CRISPY LENTILS: 3 tablespoons olive oil, for frying ⅓ cup green lentils, soaked in warm water for 10 minutes Kosher salt, for seasoning 1. Add potatoes to a pot and cover with cold water; bring to a boil and cook for about 20 minutes, until fork tender.

Drain potatoes and set aside to cool slightly.

2. For the crispy leeks, heat oil in a skillet over medium-high heat. Add leeks and fry for 4-6 minutes, until golden; transfer to a paper towel-lined plate.

3. For the crispy lentils, wipe out the skillet. Heat oil in the skillet over medium-high heat. Add lentils and fry until crispy; transfer to a paper towellined plate. Season immediately with salt.

4. Preheat oven to 4250F. Chop boiled potatoes and toss with oil and spices.

Arrange on a parchment-lined baking sheet and roast for 20 minutes.

5. Spoon leek schug onto a plate and top with roasted potatoes, crispy leeks and crispy lentils.

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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 Gather a group of culinary enthusiasts and food bloggers and you might find that while they may be easy to please, they are notoriously difficult to impress. With the abundance of kosher fine dining establishments available in today’s day and age, it’s hard to create an experience that seasoned culinary connoisseurs have not had before. But from the moment we walked through the doors of Seared, Lakewood’s newest high-end restaurant, it was evident that this was going to be a truly unique experience.

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The motivation behind opening Seared was rooted in a clear vision to bring a new and elevated experience to the burgeoning neighborhood of Lakewood, brought to fruition by husband-and-wife co-founders Moshe and Frumie Lifshitz. Each element of the interior, designed by Aliza Sokol of Susan Strauss Design, was carefully chosen to evoke a sense of tranquility.

Inspired by luxurious Caribbean resorts, a seamless blend of organic materials, industrial elements, architectural details, embedded floor lighting and a neutral color palette create a luxe, calming environment. “We want our guests to feel like they were transported on vacation, if only for a few hours,” says co-founder Frumie Lifshitz. Whether for an intimate dinner with a spouse or friends or an event held in their party room or one of the exclusive VIP rooms, the cohesive design flows throughout. While guests may never notice each of the details that were agonized over in the yearslong development process, like the chairs selected to maximize comfort or the hidden acoustic elements in the ceiling designed to minimize noise, the overall effect of a serene atmosphere is unmistakable.

Nestled in the heart of Lakewood, Seared stands out as an impressive twostory standalone building, set apart by dramatic architecture. As we stepped inside, we were escorted past the striking hostess stand, with the restaurant’s name emblazoned in iron and backlit by crackling live fire, to a plush seating area. Our server welcomed us with a few words about the chef’s farm-totable philosophy and a delightful amuse bouche (translated as “mouth amuser,” a small, one-bite hors d'oeuvre offered to diners before their meal) of a sesame cacao cracker with creamed eggplant and hazelnut spread, topped with sweet white wine pearled jelly. We followed the chef's guidance and savored the amusebouche in a single bite, instantly realizing that we were in for something special.

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As we were seated around a long table, crafted from natural black stone and softly illuminated by hanging globe pendants, each guest was offered a warm hand towel — a luxurious touch that underscored the attention given to every detail. Even the washing station, often overlooked, was thoughtfully designed to exude a spa-like ambience, with rolled hand towels, touches of greenery and individual bites of bread hidden inside mini cloches.

After starting the evening with an assortment of specialty cocktails, like the Lychee Flower (adorned with a sugar tuile) and the Crystal Pear (topped with the thinnest slice of a dehydrated pear), the meal began with the breads and spreads course, only the first of many.

Sesame-za’atar Jerusalem bagels and warm focaccia breads were accompanied by olive oil, aged balsamic vinegar, spicy cherry tomato jam and tahini. We had to resist the temptation to devour all of it, cautious not to spoil our appetites for the upcoming courses.

Moving on to the small bites course, we began with the dish known as "Three Little Bites," which stole the spotlight with its dramatic presentation. Each single bite was perched on pedestals of varying heights, accompanied by instructions to savor them in sequence from bottom to top. The first featured a cardamom-flavored base complemented by celery root and chestnut, while the second offered a surprising blend of a

" W E WA N T O U R G U E STS TO F E E L LIKE THEY WERE T R A N S P O RT E D O N VACAT I O N , I F O N LY FO R A F E W H O U RS." - F RU M I E L I FS H I TZ

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RESTAURANT CHRONICLES

EXECUTIVE DIRECTOR EITAN ELIRAZ AND CHEF REEM LOOK

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salty beet meringue crowned with sweet and spicy apricot and a beet gelée. The third and final bite showcased a wild rice crisp adorned with apple caviar, rhubarb and lime. Next was a standout dish of beet tortellini, made using a thin slice of beet in place of pasta and filled with cashew cheese, which was unexpectedly mentioned several times as the favorite of the night. Finally, the ceviche "on the rocks" was quite literally served atop a bed of rocks. “I’ve never had oysters before, but I imagine slurping this off of the rocks is a similar experience,” commented Miriam Ezagui, a labor and delivery nurse who has captured an evergrowing audience on social media with her insights into Orthodox Jewish life. “So much thought was put into these flavor profiles — a burst of flavor in a single bite,” she added.

Every experienced diner knows that the appetizer section of the menu is where you’ll find the most innovative and exciting dishes, and this meal was no exception. The cold appetizers course began with veg-forward dishes like the Beetroots Garden, featuring a vibrant display of beets over a bed of hazelnut and almond soil and tzatziki sauce, as well as a fresh green salad assembled tableside. The tuna tartare, another favorite of the night, was topped with a unique tomato consommé blanket, roasted cherry tomato and olive oil powder. The salmon sashimi reinvented familiar flavors, with ponzu, Asian aioli, wild rice crisps, nori powder and an almond tuile.

Just as guests prepared to transition to the mains, a delightful surprise awaited — a whole additional course featuring warm meat appetizers, each with a multitude of well thought out and executed components. Tender lamb spare ribs were paired with green garlic purée, kohlrabi gratin and white asparagus.

The Duck Qatayef, little empanada-like pockets filled with shredded duck, was accompanied by a refreshing pickled vegetable salad. Beef tartare was topped with a confit egg yolk and served with addictively crispy Jerusalem bagel chips (which we could not stop munching 84

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" I LOV E D H OW UNIQUE AND DIFFERENT MANY OF THE DISHES WERE. I LOV E W H E N A R E STAU R A N T D I S H CA N SU R P R I S E M E AND MAKE ME THINK, AND MANY D I S H E S TO N I G H T D I D T H AT." - M I R I A M PASCA L C O H E N

on, and they were more than happy to replenish) and the much-loved pasta rotolo was filled with spinach and cherry tomato sauce. “I loved how unique and different many of the dishes were. I love when a restaurant dish can surprise me and make me think, and many dishes tonight did that,” said food blogger and cookbook author Miriam Pascal Cohen.

Amid protests that they could not eat another bite, guests could not resist tasting each of the main dishes, including a delicate Chilean sea bass with sunchoke and green pea purée, crusted lamb chops, a reverse-seared burger accompanied by a flaming skillet of caramelized onions, slow-cooked bonein asado and both wet- and dry-aged steaks. The mains were served alongside unique iterations of classic side dishes like pommes three ways, a vibrant green vegetable medley and wild mushrooms that were literally licked clean. The evening concluded with an assortment of house-made desserts, including refreshing blood orange and fresh mint sorbets among flavors of chocolate, hazelnut and lemon, followed by mini macarons to savor on the drive home.

“As a self-proclaimed foodie with a flair for dramatics, I really appreciated the drama of it all,” said Malky Knopfler, otherwise known as the Comic Cook.

“This was a unique and adventurous gastronomic experience unlike anything in the local kosher scene,” added Chaya Suri Leitner of Spice & Zest. “Every dish is so well thought out, with components www.fleishigs.com

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" E V E RY D I S H O N T H E S E A R E D M E N U I S A M AST E RC L ASS I N F L AVO R P RO F I L E S, P R E S E N TAT I O N A N D C R E AT I V I T Y, S H OWCAS I N G T H E B E AU T Y O F FA R M -TO -TA B L E I N G R E D I E N TS. " - E I TA N E L I R A Z

and flavor profiles you wouldn’t expect.”

The menu at Seared was conceived and orchestrated by Chef Reem Look, a 35-year-old New York-based culinary expert with a rich background, including experience at Le Regence and 5-star hotels. Happily married with one child, Chef Reem brings his passion for innovative cuisine to Seared as an experienced chef, having honed his skills at the King David Hotel in Israel, Meat NY in Crown Heights and other worldwide establishments. He currently leads a diverse team of talented chefs, including two sous chefs, and effectively manages a large staff to deliver exceptional dining experiences.

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from visitors from near and far. The founders attribute much of the success to Executive Director Eitan Eliraz, a visionary entrepreneur with a proven track record of success in various fields, including food and service. “Eitan brings a unique blend of strategic thinking, operational expertise and passion for delivering exceptional customer experiences,” says co-founder Frumie Lifshitz. With a strong background in management, computer science and a distinguished military service record, Eitan is a respected leader who inspires and motivates his team to excel.

presentation and creativity, showcasing the beauty of farm-to-table ingredients.”

This means that each ingredient is locally sourced, with a menu that changes seasonally to reflect the best of what the local market has to offer. “Every single element of the menu is made in-house, down to the sauces and the desserts,” adds Frumie. The attention to detail is evident throughout, from the carefully selected ingredients to the artful plating.

In the hands of Executive Director Eitan Eliraz and Chef Reem Look, Seared's menu becomes a ticket to a culinary getaway.

“Led by Chef Reem, our culinary team has crafted a menu that defies expectations and pushes boundaries,” says Eitan. “Every dish on the Seared menu is a masterclass in flavor profiles,

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A perfect dinner begins with a perfect shopping experience!

Enjoy grocery shopping and compliments from your family!

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L'CHAIM

Make Those Glasses Clink!

BY: GA B R I E L G E L L E R

L

et’s be honest, being a kosher observant Jew is not cheap — Yeshiva tuition, Shul membership, kosher meat, family simchas, shopping for Shabbos — it all adds up to ridiculous numbers, and kosher restaurants are no exception. Yet, Baruch Hashem, most of us do go out to restaurants more or less regularly; nowadays there are enough restaurants in a myriad of styles to choose from to have one’s head spinning. Once you go out to eat, whether for a date night, a business meeting or to celebrate a special family occasion, you know that you are going to spend a significant amount of money. Therefore, choosing the right restaurant based on your preferences, quality of food and service is crucial. The same goes for choosing the right wine(s) from the restaurant’s wine list. Wine in a restaurant is almost always significantly more expensive than at the liquor store, so you better make the best out of that $40, $80 or even $200 in exchange for a bottle that will truly upgrade your restaurant experience to the next level.

Here are a few great red wine recommendations for you to consider on your next restaurant outing.

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CARMEL APPELLATION PETIT VERDOT, 2018

SHILOH LEGEND FIDDLER, 2021 I have fond memories of tasting the first vintage of this wine (the 2009) in Ma’ale Levona at the house of Amichai Lurie, Shiloh’s legendary (pun intended) winemaker, around 11 years ago. Since then, the Legend Fiddler has become a staple on wine lists at the finest restaurants, and for good reason. It is an elegant and flavorful blend of primarily Mediterranean varieties, such as Shiraz and Petite Sirah, combined with the more classic Merlot and Petit Verdot. The result is a wine that can complement rich dishes like medium-rare ribeye steak and lamb chops or even lighter foods like grilled chicken breast.

The Appellation series has been synonymous with top QPR for over 15 years. The Petit Verdot is a recent addition to this line, offering consumers an excellent introduction to this variety at an affordable price tag. Its mevushal status is just a bonus, permitting its introduction into kosher restaurants. This is a bold, layered and concentrated wine with notes of black fruit, spices and toasted oak. Go big and splurge on a tomahawk to share with your dining mate(s) and enjoy this special wine without feeling guilty about the price. www.fleishigs.com

L'CHAIM

TABOR LIMITED EDITION CABERNET SAUVIGNON, 2019

PAVILLON DE LÉOVILLE POYFERRÉ SAINTJULIEN, 2021

HERZOG SPECIAL RESERVE CABERNET SAUVIGNON ALEXANDER VALLEY, 2021

I often recommend this wine as being arguably one of the finest mevushal Cabernet Sauvignon wines out of Israel. It is powerful and loaded with flavors of black and red berries, with notes of cedar and vanilla combined with chewy tannins. It has the complexity and body to impress the most demanding red wine drinkers and stand up to the most flavorful foods, be it a big chunk of meat or an ahi tuna steak.

Yes, you read that right. The second wine of the legendary Château Léoville Poyferré is now available as mevushal, propelling it into the top tier of the category. While it is ideal to put it away to age for a decade or more, it is already quite amazing to drink now and will wow guests at your next dinner at the hottest steakhouse.

Understated elegance in a bottle, it boasts layers of black and blue fruits, earthy minerals and hints of dark chocolate on the finish.

Last, but certainly not least, this wine might be as classic a choice as it gets. However, it is much more than that. I have tasted nearly every vintage of this wine; it never disappoints, with, of course, some vintages being more qualitative than others. The 2021 is a different animal — the power, richness and complexity, combined with pristine balance, showcase what the marriage of masterful winemaking and stellar grapes can yield. No matter the occasion, this truly outstanding wine is sure to impress.

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! s i s i Th

WheRE west

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NOSTALGIA

Meets east

" WH E R E WE S T ME E TS

E A S T F O R A CH I NE SE F E AS T A ND K AS H R UTH I S G U ARANT E E D . " ” - SC H M U L K A B E R N ST E I N

BY: S H I F R A K L E I N P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

A

few years ago, we did a deli crawl in Brooklyn, where we visited about 10 different kosher delis spanning Flatbush, Williamsburg and Borough Park. A surprising element was the Chinese food that appeared on many of the menus — it was so unexpected! Amongst a feast of tongue polonaise, pastrami sandwiches and cholent, we also dined on sesame chicken, fried rice and egg rolls. This very unique, very melting potesque menu stems from one of the first fully kosher New York City delis.

Bernstein on Essex was established in 1957 at 135 Essex Street on the Lower East Side. Otherwise known as Schmulka Bernstein’s, the kosher deli was run by Solomon Bernstein, who dedicated it to his father Schmulka, who owned a kosher butcher shop on Ludlow Street. Two years later, in 1959, Schmulka Bernstein's introduced Chinese cuisine to their menu, substituting pork with veal, beef and chicken liver in select dishes.

This iconic Jewish deli, which sadly closed in the early 1990s, combined Jewish deli classics and Chinese classics to create innovative combinations that make me wish this deli was still around. Pastrami egg rolls, salami fried rice and hot dogs battered and coated in sweet-and-sour sauce are just some of the unique creations kosher diners on the Lower East Side enjoyed as far back as the 1960s.

Inspired by Schmulka Bernstein's menu, I recreated some of those dishes that merge Jewish deli and Chinese classics.

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Sweet and Sour Hot Dogs Serves: 4-6

This specialty, a Schmulka Bernstein’s original, was known as “Oriental Franks” on the menu and described as “Franks cut in chunks, batter dipped with sweet and sour sauce, garnished with pineapple chunks and green peppers.”

FOR THE SWEET AND SOUR SAUCE: 1 cup pineapple juice ½ cup orange juice 2-3 slices peeled fresh ginger ¾ cup sugar ½ cup vinegar 2 tablespoons soy sauce 1 tablespoon mirin 3 tablespoons cornstarch, dissolved in 3 tablespoons water Red food coloring, optional FOR THE HOT DOGS: ¾ cup water, divided 1 egg 3 tablespoons oil 1½ cup all-purpose flour ¼ cup cornstarch 1 tablespoon baking powder 4 hot dogs, cut into 1½-inch pieces Oil, for frying

1. For the sweet and sour sauce, add pineapple juice, orange juice, ginger, sugar, vinegar, soy sauce and mirin to a saucepan over medium heat; bring to a simmer. Add cornstarch slurry, stirring constantly until thickened; keep covered on a low flame until ready to use or let cool and refrigerate if making in advance.

2. For the hot dogs, whisk water, egg, oil, flour, cornstarch and baking powder; coat hot dogs in batter.

3. Add 3-4 inches of vegetable oil to a pot or Dutch oven. Once hot, use a slotted spoon to carefully lower battered hot dogs into the oil; fry 3-5 minutes, until lightly golden brown. Drain on paper towels.

4. Toss fried hot dogs with warm sauce.

CHANGE IT UP: Replace the hot dogs with 4 boneless, skinless chicken breasts, cut into 1½-inch pieces. To tenderize the chicken even further, place in a bowl with 1 cup water, 1 teaspoon garlic powder, 1 teaspoon kosher salt and ½ teaspoon white pepper; refrigerate for 1 hour, then drain and lightly pat dry. Proceed with recipe above.

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NOSTALGIA

Chopped Liver Egg Foo Young Serve: 4-6

Egg foo young, a fluffy Chinese omelette filled with vegetables and meat, is not a common menu item found at kosher Chinese restaurants today. When I spotted it on Schmulke Bernstein's menu (which I found online), I was intrigued. The description reads as follows: “Egg foo young with mushrooms, chicken and chicken livers, gravy. A celestial omelette.” I was even more intrigued by the addition of chicken livers. I knew I had to recreate it.

NOTE: The key to these omelettes is to make sure the oil is hot enough (about 350°F). A good way to test the oil without a thermometer is to insert a wooden chopstick into the oil; if bubbles form around it, the oil is ready.

FOR THE GRAVY: 1 cup chicken broth 2 tablespoons mirin 1 tablespoon + 1 teaspoon cornstarch 1 tablespoon hoisin sauce 1 tablespoon teriyaki sauce 1 teaspoon vegetable oil 2 cloves garlic, minced FOR THE OMELETTE: 8 large eggs 1 tablespoon teriyaki sauce 1 tablespoon cornstarch, mixed with 1 tablespoon water 1 cup bean sprouts 3 scallions, finely chopped ½ cup broiled chicken livers, finely diced ¼ teaspoon white pepper Oil, for frying 1. For the gravy, whisk chicken broth, mirin, cornstarch, hoisin sauce and teriyaki sauce.

2. Heat oil in a small skillet over medium heat.

Once oil is hot, add garlic; sauté for 2 minutes.

Stir sauce again to completely dissolve cornstarch (it may settle as it sits), then pour into the pan. Stir immediately until it’s thick enough to coat the back of a spoon; set aside until ready to serve.

3. For the omelette, beat eggs and teriyaki sauce until incorporated. Fold in bean sprouts, scallions, chopped liver and white pepper.

4. Heat 2 inches of oil in a wok or skillet over medium-high heat. Once oil is hot, use a soup ladle to slowly pour a ladleful of batter to the hot oil; it should immediately bubble and puff up. Fry until golden brown and crispy, about 2 minutes per side. To serve, spoon the gravy over the omelettes.

Salami Fried Rice Serves: 4

You know a recipe is solid when it’s completely devoured at the shoot.

We recommend dicing up a whole salami, as opposed to deli slices. ¼ ½ 2 4

4 1 1 ½ 2 2 2 1 ¼

cup oil, divided pound salami, finely diced eggs, beaten scallions, whites and light green parts, reserving dark green tops for garnish, chopped cloves garlic, thinly sliced tablespoon grated ginger large carrot, diced cup frozen peas cups day-old white rice tablespoons soy sauce tablespoons teriyaki sauce teaspoon toasted sesame oil teaspoon white pepper

1. Heat 2 tablespoons oil in a deep pan or wok over high heat. Add salami and sauté until crisp on the edges, 5-7 minutes; transfer to a plate.

2. Add beaten eggs to the pan, scramble and cook until just cooked through; transfer to the plate.

3. Add remaining 2 tablespoons oil to the pan. Add scallions, garlic and ginger; sauté until lightly golden, about 2 minutes. Add carrots and peas; sauté for another 2 minutes. Add rice, salami and eggs to the pan.

4. Add soy sauce, teriyaki sauce, sesame oil and white pepper; stir to incorporate, then fry undisturbed for about 5 minutes. To serve, garnish with scallion greens.

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COOKBOOK

The Eucalyptus Cookbook By: Moshe Basson R E V I E W BY: L E VA N A K I RSC H E N BAU M

T H E TA L E A N D C U L I N A RY S EC R E TS F RO M A L EG E N DA RY I S R A E L I E AT E RY

M

oshe Basson’s magnificent cookbook, The Eucalyptus Cookbook, came out the first week of October, and we all know what happened next. Moshe’s book, his impending arrival to the United States on October 9th, his widely anticipated international book tour and his beloved, world-renowned, eponymous restaurant located in the heart of Jerusalem’s Artist Colony all

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went into total eclipse when the tragic events of October 7th struck. In my distress, I thanked the serendipity that made the publishers send me a review copy that I received just when ordinary life as we all knew it got cruelly interrupted. We are praying for happy days to be here again and for the book’s genuine and triumphant entrance into the world, bigger and stronger, when our ordeal is over.

I came across a couple of lines in the introductory chapter of the book, which tell the whole story of the philosophy of cooking that informs and permeates the whole

book: “Modern life has gradually deprived our society of the need, and subsequently the trust, of using our senses…. When we build a recipe, it is relatively easy to instruct that two carrots should be added or to give the amount of rice in cups or grams.

However, the more elusive entity is the seasoning… I encourage you to trust your instinct or, to be precise, your nose, when you cook. Allow your own sense of taste and smell to guide you through the process.”

This is Moshe’s elegant way of telling you, the cook, not just that you have indeed been a cook all along without knowing it, but also that the recipe itself is just the springboard for what will ultimately become your own creation each time; you are now working as a team, bringing your own intuition and newfound confidence into the equation. Moshe is your proverbial bicycle riding instructor who makes you believe he’s holding the saddle, while in fact his hand hovers an iota away from it and he whispers encouragement into your ear.

For those of you who have had the pleasure and privilege of visiting The Eucalyptus, run by Moshe and his children Lior and Ronny, you already know that Moshe is a pure force of nature, so a cookbook written by him is bound to be much more than a cookbook, indeed a culmination of his life’s work. It showcases the Renaissance Polymath in all his multiple facets: cook, gardener, forager, memoirist, nostalgist, mentor and accidental talmudist all rolled into one. The man is inseparable from his creations; this, and not vanity, explains why he appears on so many pages.

The museum-caliber pictures alone are reason enough to order the book and feast your eyes. Kudos to uber talented food stylists and photographers Or Doga and Elad Sarig. Watching Moshe lean into his pot, waving a hand around his nose to catch a whiff of his soup or taste a spoonful of his sauce, is an experience bordering on the mystical. www.fleishigs.com

COOKBOOK

Just like Moshe’s restaurant, his cookbook is a pure emanation of him and gloriously lays bare centuries of Sephardi dishes brought in by the Jewish Diaspora from his native Iraq and all neighboring Middle Eastern countries. Like the good Sephardi that he is, he just can’t resist multiple biblical references for many of his dishes.

At our most recent dinner at Eucalyptus we enjoyed a spectacular tasting menu aptly and not one bit presumptuously called the King Solomon Feast. Boy, Shlomo Hamelech ate well, his passionate admonitions against a life of luxury notwithstanding. If this is the way temperance tastes, heck, sign me up for life! All the dishes on the insane tasting menu are included in the book: Liver pâté piped on a tiny bloodred macaron; fish falafel; warm profiteroles filled with fish shawarma; risotto with slow-cooked lamb neck; eggplant carpaccio drizzled with silan and tahini; sahlab topped with hibiscus syrup; chickpea-based chocolate mousse.

The ingredients are mostly plebeian, always wholesome, the selection supremely seasonal, the instructions quasi maternal in their simplicity, the look unpretentious, the finished dish vibrant, balanced, delicious and sensuous, intriguing yet familiar. Moshe never strays from the native flavors that abound right in his backyard, even for a contemporary dish like sashimi, entrecôte or risotto.

The recipe selection errs generously on the vegetable side, big stars in their own right, perfect by themselves (vegan friends, rejoice!) or in addition to fish, poultry and meat dishes.

There is a short and sweet natural dessert selection too. Is it any wonder Sephardis and Ashkenazis alike flock to his beautiful restaurant? Thanks to the book, available on Amazon, we are now lucky to be able to replicate the unforgettable feasts we enjoyed at his restaurant.

The following recipes are reprinted with permission from The Eucalyptus Cookbook by Moshe Basson

Tokyo Jerusalem Gyoza

Makes 30 gyoza dumplings

FOR THE DIPPING SAUCE: 2 tbsp soy sauce 2 tbsp freshly squeezed lime juice 2 heaping tbsp zhoug, store-bought

Ronny likes to explore the world. For him much of the merit of any travel destination is the local cuisine. He immediately translates that special interest into new combinations with his favorite at-home dishes. On his return, we have learned to expect and discover with him his clever pairings and innovations. Ronny said an idea came to him while eating gyoza dumplings in Tokyo. He decided then and there to make a TokyoJerusalem mix, lamb sprang to his mind as it is so innate to the Israeli food scene.

When he came back from that illuminating visit to Japan, he brought the new dish to the New Year table. It was made of gyoza dumpling filled with succulent lamb with an herbal surprise, all in a savory sauce. That dish was hailed and devoured accordingly.

The idea of marrying zhoug and soy to create the sauce brings a synergy as the zhoug tones down the salty soy and enhances the flavors of the lamb and mint.

1 package gyoza wrappers (30 units) Vegetable oil for frying Water 1 tsp chili oil FOR THE GYOZA MIX: ½ oz /15 g parsley, finely chopped ½ oz /15 g mint, finely chopped 1⅕ scant tsp thyme, finely chopped 1 oz / 35 g green onion, thinly sliced 5⅓ oz / 150 g white cabbage, finely chopped 1 lb / 450 g mix of ground lamb and beef 3½ oz / 100 g white button mushrooms, finely chopped 1 tsp salt ¼ tsp freshly ground black pepper

1. To make the gyoza: Combine the ingredients in a medium mixing bowl, mix well, and knead with your hands. Keep the wrappers under a damp towel while preparing the gyoza, to prevent them from drying out.

2. Place a wrapper in the palm of your hand and pile a teaspoon of filling onto the center of the wrapper. Fold the wrapper in half over the filling, start making pleats every ¼ inch / ½ cm from the center moving to the right edge. Then repeat from the center to the left edge.

3. Heat about 1 tablespoon of oil in a large non-stick frying pan over medium heat.

When the pan is hot, place the gyoza in a single layer, flat side down in a circular pattern, making sure to not overcrowd the pan.

4. Cook for about 3 minutes, until the bottom of the gyoza turns golden. Add about ¼ cup of water to the pan and cover immediately. Cook for 3 minutes.

5. Transfer to a plate and serve with the dipping sauce. Drizzle some drops of chili oil onto the serving plate.

6. To make the dipping sauce: Combine the soy sauce, lime and zhoug in a small mixing bowl. Mix together. Taste and adjust.

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COOKBOOK

Poached Pears Serves 6

The desserts in kosher restaurants that serve meat used to be looked down upon.

That was due to a perception that dairy makes the best desserts and to the notorious non-dairy whipped cream, with its very distinctive texture and flavor, used in the eighties to make the pareve chocolate mousse. Back in those days, in order to avoid that artificial flavor, it was easier to use genuine fruit for a plant-based dessert.

The poached pears were a fantastic choice.

They were easy to make, could be cooked ahead and if anything, the chilling time actually enhanced their flavor. They were the natural pick!

As the vegan movement becomes much more prevalent, the conception of desserts are changing. Serious pastry chefs are altering the paradigm. They are bringing new plant-based ingredients to the indulgent level of the real deal. In homage to the original plant-based dessert, we offer you the poached pear. That dessert came with us in all of the restaurant’s locations and incarnations. In the last several years, we added a dollop of almond cream that accents the firmness and sweetness of the pears, and showcases the upcoming versatility and ingenuity of the vegan choices. It does not seek to simulate that elusive dairy flavor, but to bring about the fine almond texture and rich essence.

6

pears (about 2 lb / 1 kg in total), peeled and whole 1¾ cups / 350 g sugar 3 cups / 750 ml red wine 2 cinnamon sticks ½ cup dried hibiscus, optional Water 1. Place the pears in a saucepan with the sugar, red wine, cinnamon sticks, hibiscus if using, and water to cover. Bring to a boil.

2. Reduce the heat, and simmer for about 30 minutes, until a fork slides in easily.

3. Remove the pears, and continue to reduce the sauce to a runny syrup consistency.

4. Refrigerate the pears and serve cold.

Place a pear on each serving plate and pour some syrup over it. We serve the pears with a dollop of almond cream.

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WEEKLY GO TO

Masbia.org/Weekly Masbia is a not-for-profit charity organization that was founded in April 2005 with one goal in mind – no one should go to sleep hungry, even if they

could not afford a meal that day. In 2009, after the great recession, Masbia opened more locations. The expansion was even mentioned on Saturday Night Live. Masbia was actually featured in People Magazine in 2014 as a “restaurant without a cash register”.

After a couple of years, Masbia staff started giving people raw food to take home. It quickly turned into a weekly food package distribution that now dwarfs in volume the amount of food served at the restaurant. Now Masbia operates two programs, one known as Soup-Kitchen, where people are served ready-to-eat dinners, and the other as Food-Pantry, where people receive raw food ingredient packages to take with them.

A few hundred families visit Masbia every day at each of our three locations. That means about 1,000 families a day and 5,000 families a week get food relief from Masbia. In addition to people visiting Masbia to get services, Masbia is venturing to do deliveries with the support of DoorDash.

Masbia also activates a relief squad that responds to emergencies beyond the existing neighborhoods we operate in.

Masbia is a grass-roots, hand-to-mouth organization where every dollar donated makes it into someone’s stomach in less than two weeks. Everything that is done at Masbia is done only because tens of thousands of people like you come together and share resources to make it happen.

In Short: Masbia Soup Kitchen Network provides emergency food to people in need due to financial status or because of natural disasters via readyto-eat nutritious meals and raw groceries, free of charge.

FO O D C R AW L

Flavors on From Restaurants to the WOLF SUB-ZERO COVE Kitchen Showroom – A Culinary Journey

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www.fleishigs.com

n the Move: BALTIMORE:

ADVENTURES OF A GROUP OF FOODIES EXPLORING THE BEST AN UNDERRATED CIT Y HAS TO OFFER. BY: M I R I A M PASCA L C O H E N

T

he idea was ambitious, but if anyone could pull it off, it would be the team at Fleishigs. The plan? Get a 15 passenger van, load it up with some of the tri-state area’s most dedicated kosher foodies and road trip to Baltimore, MD to taste the best kosher food the city has to offer, as well as peek into some of the most innovative kitchen appliances on the market today.

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FOOD CRAWL

M My day started early, but not as early as the Five Towns crew, who left at the crack of dawn to get the proverbial party started.

At the second designated Jersey meeting point, I got into the van and took my seat. Immediately, Amy Chernoff from AJ Madison, the day’s sponsor, handed me a swag bag with road trip essentials, including a cozy blanket and snacks. Speaking of snacks, Shlomo Klein offered everyone yogurt and cheesecake, while Ahuva Gottdiener of Homegrown Kosher fame passed around her homemade chocolate chip muffins. Personally, I contributed espresso chocolate chip cookies and two flavors of my famous gourmet popcorn.

When we arrived in Baltimore and walked into our first stop, Croustille Café, we were impressed by a table covered entirely in a magnificent breakfast 102

Fleishigs JANUARY 2024

spread. There was avocado toast, sourdough bread, croissants in a variety of flavors, macarons and more. While we ate and sipped on coffee, we learned from the French owners, Moshe Mimoun and Benjamin Devico, that they make all of their croissants pareve, in an effort to keep them cost effective. They worked tirelessly to perfect their nondairy croissant recipe, and it shows. The pros among us who’ve done food crawls before knew to stop before we were full, anticipating a bunch more stops. Let me tell you — this was not an easy feat!

Next, we headed to Baltimore’s premier butcher shop, Wasserman & Lemberger. Personally, I wasn’t familiar with their products, but those who were arrived toting massive coolers ready to fill with delicacies for their freezers. The smell that greeted us upon entering told me everything I needed to know. Owner Ari Benjamin gave us a mini tour of the facilities, showing us some of their smoking equipment used to produce their famous deli meats.

The phrase “like a kid in a candy shop” comes to mind as each of us loaded up on salamis, sausages, their famous hot dogs and so much more. Amy from AJ Madison gifted each of us a package of their lamb bacon and beef pancetta, both a kosher foodie’s dream.

1. BREAKFAST AT CROUSTILLE CAFÉ, www.fleishigs.com

FOOD CRAWL

Amy from AJ Madison gifted each of us a package of WASSERMAN & LEMBERGER lamb bacon and beef pancetta, both a kosher foodie’s dream.

WE PULLED INTO OUR NEXT STOP, David Chu’s, said by many to be the best kosher Chinese food available.

Still full from breakfast, we pulled into our next stop, David Chu’s, said by many to be the best kosher Chinese food available. The locals at the tables were excited to see our group; many of them recognized us from our respective social media pages. They were full of suggestions of what to eat, and they did not steer us wrong. We each started with a bowl of soup, followed by appetizers such as dumplings, egg rolls and (new to me) chicken toasts (personally, I would go back just for those!).

For mains, we enjoyed their famous sesame chicken, as well as kung pao beef, beef with string beans and so much more. We also tried, at the locals’ insistence, a massive scallion pancake stuffed with meat and vegetables. We practically rolled out of the restaurant, happy and well fed.

2. SHOPPING AT WASSERMAN & LEMBERGER

3. LUNCH AT DAVID CHU’S JANUARY 2024 Fleishigs

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FOOD CRAWL

We learned from their in-house chef about homemade potpourri.

We enjoyed A South African bobotie, a unique and delicious meat pie that most of us had never tried before.

It was high time for a break from eating, so it was the perfect chance to spend some time at Maryland’s Wolf SubZero Cove showroom. Imagine a grown-up playground and you get the picture of what it’s like to walk into this massive showroom. We were greeted immediately by warm, scented towels, which really set the tone for our experience. We learned from their in-house chef about homemade potpourri, saw some innovative cooking methods like using an oven for sous vide cooking and were treated to massages. All of us enjoyed a perfume making class, which ended up with each of us taking home our custom-made, one-of-a-kind scent. For many of us, myself included, the most memorable part of our time at the showroom was exploring the sample kitchens, trying out their appliances and learning about the endless array of options available in today’s kitchen. From a wine room with built-in wine coolers to a bedroom station with coolers for beauty products, a built-in full-service coffee machine and the most beautiful fridge I have ever laid eyes on, I was simply blown away. We each left with a gift bag of homemade potpourri, as well as some other wellnessthemed gifts.

4. EXPLORING WOLF SUB-ZERO COVE 104

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Having had the opportunity to relax and play, we headed for one last food stop: dinner at Serengeti, Baltimore’s upscale kosher restaurant. We started off with some delicious appetizers, including the brisket egg rolls that numerous local followers messaged us about. Next, most of us opted for the incredible chicken tortilla soup, followed by a choice of entrées. We enjoyed steaks, fish and chicken, as well as South African bobotie, a unique and delicious meat pie that most of us had never tried before.

Desserts and cocktails were enjoyed by all, before we piled back into the van for the long ride home.

On the way home, we really appreciated those blankets we were provided. Many of us dozed off as our driver drove through the pouring rain back to our meeting points, then finally, back home. It was a long day filled with food, friends and fun. I can’t speak for everyone, but I know I’m ready for the next culinary adventure with Fleishigs and AJ Madison!

5. DINNER AT SERENGETI www.fleishigs.com

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RESTAURANT GUIDE 2024

NAME address Brooklyn, NY 11231 (718)phone 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 14-OUNCE APPLEWOOD

EDITOR'S NOTE

Bison & Bourbon is the largest kosher restaurant in Brooklyn, NY. With a varied selection SMOKED DELMONICO of meats, exquisite bourbons, wines and exotic hand-crafted cocktails, Bison & Bourbon Friedcertifications bacon, crispy onions, Thea following restaurant guide experience serves as a collaborative space andin contains advertorial material. All kosher listed are as offers combination of a culinary and a unique ambiance their renovated of press time.

All meat restaurants listed are Glatt Kosher and all dairy restaurants listed are Cholov Yisroel; consult with a local kosher peppercorn sauce, mashed 1920s-era warehouse, which is a great indoor/outdoor event space for weddings, authority to determine if the kosher status is of your standards. Fleishigs Magazine takes no responsibility for the changing of kosher and mixed vegetables engagement parties and Bar/Bat Mitzvahs.always check an establishment's active kosher status before potatoes certification; dining.

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RESTAURANT GUIDE 2024

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. www.fleishigs.com

RESTAURANT GUIDE 2024

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 14-OUNCE APPLEWOOD EDITOR'S NOTE

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.

SMOKED DELMONICO

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

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RESTAURANT GUIDE 2024

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

MENU HIGHLIGHTS CEVICHE NIKKEI

Torched salmon, Peruvian crispy corn, shiso and yuzu leche d’tigre SALMON AND TUNA NACHOS

Spicy tuna, avocado, lime, cilantro and pickled radish; Salmon, nikkei acevichado sauce and scallions BBQ CHILEAN SEA BAS OKINOMIYAKI

Traditional Japanese pancake, scallions and cabbage topped with katsu sauce, fresh bonito and pickled ginger BEEF DUMPLINGS

Brisket, chive, ginger, gyoza, aji limo ponzu dip 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

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EDITOR'S NOTE

Stir fry ramen noodles with snow peas, mushrooms, jalapeño and red peppers with aji panca sauce The first kosher Nikkei restaurant of its kind, the newly kosher 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. www.fleishigs.com

RESTAURANT GUIDE 2024

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

MARKET FISH

Romesco, wine pickled leeks and Moscato gel, paired with Herzog Limited Edition Pinion CALIFORNIA “BOURGUIGNON”

Beef and veal meatballs, strozzapreti pasta, pinot noir and celery root purée, paired with Herzog Lineage Pinot Noir ARGENTINIAN RIBEYE

Malbec marinated mushrooms, cauliflower gratin, spinach, saffron and parsnip purée, paired with Herzog Special Reserve Malbec THIN-CUT BONELESS BISON RIBEYE

Sweet ancho rub, onion compote and malbec mushroom relish, paired with Herzog Special Reserve Alexander Valley Cabernet Sauvignon CHOCOLATE AND TRUFFLES EDITOR'S NOTE

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.

Late harvest zinfandel-soaked chocolate truffles and dark chocolate pieces, paired with Herzog Late Harvest Zinfandel

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RESTAURANT GUIDE 2024

AKIMORI 557 Kings Highway Brooklyn, NY 11223 (347) 462-2320 Kosher Certification: JSOR 858 Lexington Ave New York, NY 10065 (646) 833-7848 Kosher Certification: Rabbi Marmorstein Mehadrin Plus partnerships with Bonito and Salt Steakhouse akimorinyc.com Instagram: @akimorinyc

MENU HIGHLIGHTS

15-COURSE OMAKASE

Appetizer, 11 pieces of seasonal nigiri, 2 hand rolls and dessert 10-COURSE OMAKASE

Appetizer, 8 pieces seasonal nigiri, 1 hand roll, and dessert TORO CRISPY RICE

Fatty bluefin tuna, scallions and truffle JERRY ROLL

GINO ROLL

Toro, mushrooms, king salmon, torched tomato and truffle salt

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EDITOR'S NOTE

Black cod, shiso, avocado, miso glaze and crispy potato Omakase, meaning “I leave it up to you,” is a form of Japanese dining in which guests leave everything up to the chef and receive a graduated meal that is seasonal, elegant and artistic. Akimori is one of the only kosher omakase restaurants that serves omakase to two, four or eight, and there are also à la carte lunch and dinner menus. They even have a variety of kosher sake. Akimori is available for catering, from intimate at-home omakase to buffet-style event catering.

www.fleishigs.com

RESTAURANT GUIDE 2024

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 SICILIAN SALAD

Arugula with popcorn chicken, kalamata olives, crispy onions, cherry tomatoes, cucumbers, red onion, radish and creamy Italian 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

Pulled beef, fresh red onions, arugula, chopped pickles and house dressing EDITOR'S NOTE

Barbacoa is one of the newest additions to the Five Towns. From burgers and steaks to salads and stellar sides, this high-end meets family-friendly spot in the heart of Cedarhurst has something to offer everyone. Come on a busy night and you will be met with a high-energy, party vibe for fun for all.

BONE-IN RIB STEAK

Truffle mashed potatoes, tri-colored baby carrots, chermoula and chimichurri

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RESTAURANT GUIDE 2024

MASUDA OMAKASE 1385 Broadway New York, NY 10018 (212) 381-9909 Kosher Certification: OK Catering (646) 647-4291 Kosher Certification: Midrash David masudaomakase.com Instagram: @masuda_omakase

MENU HIGHLIGHTS

SUSHI PIZZA

Your choice of fish on a crispy tortilla with a drizzle of special sauces, topped with scallions SALMON BELLY NIGIRI

Miso dressing and jalapeño JAPANESE SEASONAL FISH

Torched and topped with quail egg SALMON SASHIMI

Torched and topped with onion aioli, tomato confit and microgreens MASUDA SPECIAL ROLL

OSAKA ROLL

Spicy tuna, bluefin akami, fried onions, homemade chili oil

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EDITOR'S NOTE

Toro and caviar

Masuda Omakase is a NYC-based company that specializes in sushi catering. Whether in the comfort of your own home, wedding, office, private plane or intimate event, Masuda is sure to provide an unforgettable, delicious and luxurious sushi experience. Masuda will arrive at your location with chefs, servers and place settings to serve you an unforgettable meal. Masuda’s sushi chefs craft each bite of food to perfection using only the freshest ingredients flown in from Japan. Masuda also has a pop-up located at 1385 Broadway and an event space to rent, whether for a casual get together or special occasion. Contact Masuda for their different packages of their in-home omakase dinners and event catering service.

www.fleishigs.com

RESTAURANT GUIDE 2024

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

GARLIC GUAC BEEF BOMB

A flaky croissant filled with slow-cooked pulled beef, chimichurri, arugula, roasted garlic, guacamole and a touch of honey BEN’S CAULIFLOWER

Green tahini cream, crushed tomatoes, crispy puffed bulgur, honey, dates and urfa pepper glaze 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

Served with crispy onions and mushroom gravy EDITOR'S NOTE

Visit Crown Heights Butcher Grill House for elevated takes on classics, from burgers and fries to USA dry-aged 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.

SKIRT STEAK

Marinated and grilled skirt steak served with chimichurri sauce

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RESTAURANT GUIDE 2024

CINKŌ 1 Baha Mar Boulevard Nassau, Bahamas (located in the Grand Hyatt Baha Mar) (242) 788-7376 bahamar.com/cinko-asian-latino-grill Instagram: @cinkobahamar Facebook: Cinko Asian Latino Grill Kosher Certification: Chabad of the Bahamas

MENU HIGHLIGHTS TUNA TATAKI MAKI

Seared tuna, yellowtail, avocado, jalapeño tempura ARROZ CROCANTE

Crispy rice, chili cured hamachi, rocoto-miso, leche de tigre, avocado LOMO SALTADO

Dry-aged ribeye, adi amarillo, soy sauce, tomatoes, onions, potatoes, cilantro POLLO A LA BRASA

Peruvian rotisserie-style smoked chicken, house made fries, house salad, chimichurri and salsas GUACAMAME

Avocado, edamame, cilantro, seasonal vegetables, tortilla chips, smoked chili salt KOREAN TACOS

CARNITAS DE POLLO

Char siu chicken, tortilla, Chinese five spice, plum sauce, pickled daikon

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EDITOR'S NOTE

Skirt steak, bibb lettuce, kimchi Cinkō Asian Latino Grill celebrates the rich culinary diversity of South America, bringing an exciting exploration of this multicultural Latin cuisine and pairing it with bold Asian flavors. Cinkō is the first kosher-certified restaurant in the Bahamas, revolutionizing high-end dining for kosher travelers.

www.fleishigs.com

RESTAURANT GUIDE 2024

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 MCRIB SANDWICH

Korean-style steamed BBQ short ribs, spicy BBQ sauce and crunchy slaw, served with hand-cut French fries CHICKEN AND WAFFLES

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

EDITOR'S NOTE

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.

MILE HIGH 7 LAYER CAKE

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

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RESTAURANT GUIDE 2024

FIRESIDE 59 Route 59 Monsey, NY 10952 (located in the Town Square Mall) (845) 517-3570 firesidekosher.com Instagram: @firesidekosher Kosher Certification: Rabbi Binyamin Gruber

MENU HIGHLIGHTS BOURBON RIB RACK

Seven-bone ribs slow-smoked with hickory wood chips, signature dry rub, bourbon honey mustard glaze 30-DAY AGED RIBEYE

USDA Prime ribeye, dry-aged for 30 days, porcini crust, crispy truffle potatoes and duck egg PASTRAMI STUFFED PRETZEL

Handmade pretzel stuffed with pulled pastrami, slow-braised prime brisket and onions, served with creamy marinara and whole grain honey mustard SIZZLING HANGER STEAK

24-hour marinated hanger served rare with a hot sizzle plate for tableside cooking, served with maple bourbon dipping sauce

Made fresh in-house, topped with lotus crumbs, custard, cherry sugar and 23k gold dust EXCEPTIONAL COCKTAIL BAR

A curated menu of craft cocktails and house-brewed beers

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EDITOR'S NOTE

23 KARAT GOLD CINNAMON BUN

Fireside has firmly established itself as a leading modern kosher steakhouse, offering a curated blend of timeless classics and iconic dishes. Inventive appetizers and Prime steaks highlight the menu, but don’t leave without trying their decedent cinnamon bun or any one of the spectacular desserts, all made fresh in-house. Elevate your evening experience by delving into their reimagined cocktail bar, celebrated for its fresh, topnotch ingredients and vibrant, distinctive flavors.

www.fleishigs.com

RESTAURANT GUIDE 2024

SEARED 8 America Avenue Lakewood, NJ 08701 (732) 719-5499 searednj.com Instagram: @searednj Kosher Certification: CRC

MENU HIGHLIGHTS

CEVICHE ON THE ROCKS

Puffed semolina, lemon aioli, mango habanero, lime and yuzu ROTOLO

Pasta and spinach fondue, cherry tomato sauce, celery bechamel and pangritata CAPPELETTI

Beef cheek, peas, celery root cream, caramelized pumpkin, port wine sauce BEEF TARTARE

Egg yolk confit, root vegetables, bell peppers, vinaigrette, pearl onion and charcoal onion QATAYEF

Duck, peking sauce, Persian lemon powder and Japanese seaweed salad CHOCOLATE ESPRESSO EDITOR'S NOTE

SEARED joins Lakewood’s bustling restaurant scene with a focus on elevated farmto-table cuisine. Upon entering SEARED, visitors are greeted by a subtle yet refined atmosphere that sets the tone for an exceptional dining experience. The warm lighting, plush seating and carefully curated decor create a sense of comfort and sophistication — perfect for special occasions or romantic evenings. The team has created a menu that defies expectations and pushes boundaries. Each dish is a masterclass in flavor profiles, presentation and creativity, with a focus on quality and freshness.

HAZELNUT

Hazelnut cake, hazelnut praline crunch, chocolate espresso foam and chocolate toffee tuille

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RESTAURANT GUIDE 2024

MD HOSPITALITY 140 Central Avenue Lawrence New York, 11559 (212) CATERER (212) 228-3737 markdavidcatering.com Instagram: @mdhospitality Kosher Certification: OU

MENU HIGHLIGHTS

TUNA CRUDO

Delicata squash purée, caviar limes, saffron and coconut emulsion PEPPER-CRUSTED SOUS VIDE STEAK TOURNEDO

Truffled mashed potatoes, sticky French beans DUCK MASSIMO

Red cabbage marmalade, blueberry lacquered duck, green goddess saffron aioli, raspberry sauce WAGYU BEEF SUSHI

DECONSTRUCTED S’MORES MODERN LEMON TART

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EDITOR'S NOTE

Wagyu beef, sake-soy lacquer, rice MD Hospitality is committed to unique culinary experiences paired with an uncompromising level of personalized service. MD’s value of customization and detail allows them to collaborate with clients, satisfying their unique desires while offering a curated creative vision. With MD as the exclusive caterer at the beautifully newly renovated space 140 Central, guests can expect luxury fare unlike anything the kosher catering scene has ever experienced.

www.fleishigs.com

RESTAURANT GUIDE 2024

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

MENU HIGHLIGHTS

BABY LAMB CHOPS

Dry-aged lamb chops served with creamy mashed potatoes, truffle and demi-glace SEA BASS BITES

Sea bass bites wrapped in kataifi served with eggplant cream, harissa and finger lime ROASTED SHORT RIB

Rainbow carrots, fingerling potatoes, bok choy and mushrooms in a cumin garlic ginger sauce COWBOY STEAK

30-ounce Prime dry-aged bone-in steak EDITOR'S NOTE

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.

RIBEYE PRIME

16-ounce dry-aged ribeye, aged for 28 days

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RESTAURANT GUIDE 2024

SALT STEAKHOUSE 15 Morris Avenue Long Branch, NJ 07740 (732) 813-SALT (7258) thesaltsteakhouse.com Instagram: @thesaltsteakhouse Kosher Certification: JSOR

MENU HIGHLIGHTS

SEA BASS ‘N CHIPS

Battered sea bass, waffle chips and tartar sauce LAMB FLATBREAD

Baharat-spiced lamb, herb hummus, pignoli nuts, tomato and cumin aioli BEEF CARPACCIO

Prime beef, mushrooms, pickled radishes, truffle and crostini SALT SIGNATURE ROLL

O-toro, blue oyster mushroom, umami summer truffle and ikura MUSHROOM RISOTTO

60-DAY DRY-AGED TOMAHAWK STEAK

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

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EDITOR'S NOTE

Wild mushrooms, sous vide egg yolk and truffle powder

Salt is an upscale steakhouse and lounge located in the trendy Pier Village neighborhood of Long Branch, NJ, the newest establishment in the Revolve Hospitality profile. The impeccably-designed restaurant boasts a beautiful bar, wood-fire oven and a full menu with an array of appetizers, salads, flatbreads, sushi and fish. The steaks are famously aged in their in-house aging fridge.

www.fleishigs.com

RESTAURANT GUIDE 2024

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

MENU HIGHLIGHTS

WAGYU CARPACCIO

Thin shaved wagyu, horseradish crème, koji-cured egg yolk, pea tendrils AMERICAN WAGYU

Proudly serving our premium and exclusive American wagyu with the finest marbling and flavor SUSHI AND NIGIRI

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

Caramelized onion compote, charred shallot, tarragon emulsion, confit apple, beef garum SEARED DUCK BREAST

EDITOR'S NOTE

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.

14-day dry-aged duck, kabocha bone broth, beet and sunchoke puree VEAL GNOCCHI

Acorn squash, beurre noisette, peas, porcini, crisp sage

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RESTAURANT GUIDE 2024

FIALKOFF’S fialkoffskosherpizza.com / fialkoffsexpress.com Instagram: @fialkoffs @fialkoffsexpress @fialkoffs_surfside 9463 Harding Avenue Surfside, FL 33154

392 Flushing Avenue Brooklyn, NY 11205

Kosher Certification: Kosher Miami (KM)

Kosher Certification: Rabbi Teitelbaum / Volove

544 Arthur Godfrey Road, (formerly Lenny's) Miami Beach, FL 33140

50 Doughty Boulevard (located inside Seasons Express) Lawrence, NY 11559

Kosher Certification: Kosher Miami (KM)

Kosher Certification: Vaad of Five Towns & Far Rockaway

250 East Broadway Monticello, NY 12701 Kosher Certification: Rabbi Binyamin Gruber 5670 NY-42 Fallsburg, NY 12733 (“Four Corners”) Kosher Certification: Rabbi Binyamin Gruber

700 West Broadway (located inside Seasons Express) Woodmere, NY 11598 Kosher Certification: Vaad of Five Towns & Far Rockaway NEW LOCATIONS COMING SOON: Jackson, NJ Teaneck, NJ Monsey, NY

M E NU H IG H L I GH TS

REGULAR PIZZA (SLIGHTLY SPICY), SWEET PIZZA (SLIGHTLY SWEET), 10+ SPECIALTY PIES,

EGGPLANT PARMESAN, PASTAS, POTATO KNISHES, CALZONES, CHEESE PRETZELS AND MORE

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EDITOR'S NOTE

CALZONES AND MORE

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 2024

TOMAHAWK STEAKHOUSE B700 Cedarbridge Avenue Lakewood NJ, 08701 (732) 724-5001 tomahawksteakhouse.net Instagram: @tomahawksteakhouse_nj Kosher Certification: Rabbi B.M. Spiegel

MENU HIGHLIGHTS

PINK BELLA ROLL

Runa, spicy “crab,” salmon, jalapeno, avocado, wrapped with soybean paper with tempura flakes on top (no rice) CHICKEN LIVER MOUSSE

Shallot jam, preserved lemon, chicken cracklings, watermelon radish, ciabatta crisps LAMB RIBLETS

Shallot-red wine jus, chimichurri CURED PASTRAMI FLATBREAD

Pastrami, caramelized onions, horseradish sauce, grilled pineapple KOREAN CHICKEN

Dark Asian chicken, sushi rice, sesame seeds, carrot slaw HERB-CRUSTED RACK OF LAMB

Couscous, red wine reduction EDITOR'S NOTE

Tomahawk invites diners from Lakewood and beyond to come pair great food, from sushi and appetizers to a variety of steaks and entrées, with good times. Elevate your meal with one of Tomahawk’s specialty cocktails or a perfect wine pairing from their elite selection. Celebrate everything — from the everyday to the extraordinary — with a fine dining steakhouse experience that engages your senses, entices your palate and leaves you with memories to cherish until next time.

KING TOMAHAWK FOR TWO

50-ounce Prime beef, served with two sides of your choice

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RESTAURANT GUIDE 2024

THE RIDGE STEAKHOUSE 310 Saddle River Road Airmont, NY 10952 (845) 517-0022 ridgesteakhouse.com Instagram: @theridgesteakhouse Facebook: The Ridge Steakhouse Kosher Certification: MHK and CRC

the

ridge steakhouse MENU HIGHLIGHTS CRISPY RICE CAKE

Fried crispy rice cake, spicy tuna, jalapeño and avocado with sweet and spicy citrus sauce SHREDDED LAMB AND DUCK SUGO GNOCCHI PRIME RIDGE BURGER

Mushroom, onion jam, egg, truffle fries BEEF CHEEK

Pan-seared baby roots, baked potato, wine reduction KOREAN BBQ TACOS

Purple slaw and coriander mayo ROASTED DUCK

CANDY HAZELNUT TORTE

Vanilla cake and ice cream combo, caramelized popcorn

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EDITOR'S NOTE

Five spice, orange marmalade, creamed yams Ridge is a steakhouse that embodies the height of luxury dining in the heart of Monsey.

From the delectable food and personalized service to the upscale ambiance, Ridge sets the stage for an unforgettable night out. The menu features Prime meats and signature dishes, using quality ingredients to satisfy all palates.

www.fleishigs.com

RESTAURANT GUIDE 2024

RSVP 221 NY-59 Airmont, NY 10901 (845) 533-5033 rsvpny.com Instagram: @rsvpnyrestaurant Kosher Certification: MHK and CRC

MENU HIGHLIGHTS

ROCKFISH TEMPURA

Remoulade and sauerkraut purée TUNA TARTARE

Pickled jalapeño, avocado cream SHORT RIB

Creamy polenta and marrow butter TOMAHAWK 50-OUNCE STEAK RSVP SIGNATURE 20-OUNCE STEAK SIDES EDITOR'S NOTE

From the owner of the Ridge, RSVP is Monsey’s newest high-end steakhouse that delivers the ultimate kosher culinary experience. Aside from the luxurious dinner menu, which offers the finest cuts of Prime beef, unique sides and the robust cocktail menu, the 250-seat impeccably designed space provides diners with an unparalleled kosher dining experience.

Cauliflower gratin, saffron rice, pommes frites, roasted celery root, smashed potatoes, honeyglazed shallots and more.

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RESTAURANT GUIDE 2024

CORK & SLICE

DOMA LAND + SEA

ANJU

477 Chestnut Street Cedarhurst, NY 11516

490 Chestnut Street Cedarhurst, NY 11516

128 Cedarhurst Avenue Cedarhurst, NY 11516

Kosher Certification: Vaad of the Five Towns

domalandsea.com Instagram: @domalandandsea

anjuliny.com Instagram: @anjuliny

509 Avenue P Brooklyn, NY 11230

Kosher Certification: Vaad of the Five Towns

Kosher Certification: Vaad of the Five Towns

Kosher Certification: Kehillah Kashrus corkandslice.com Instagram: @corkandslice / @corkandslice_bk

MENU HIGHLIGHTS THE RUSSIAN PIZZA

Vodka tomato sauce, ricotta and fresh mozzarella cooked in a brick oven garnished with fresh basil

L A N D

+

S E A

MENU HIGHLIGHTS

MENU HIGHLIGHTS

PEPPER-CRUSTED FILET

SEARED WAGYU BEEF TATAKI

Pan-seared gnocchi, truffled cauliflower purée, verjus

Truffled tofu, shallots, gochujang emulsion

TUNA BLACK TRUFFLE ROLL

YAKI RAMEN

Yellowtail, avocado, green masago, black truffle oil

Stir-fried beef, Chinese broccoli, mushrooms, shallots, poached egg, dark soy glaze

YUCATAN FISH TACOS

EDITOR'S NOTE

Blackened sea bass, mango and green papaya slaw, microgreens, serrano crema and chili oil served in fried corn tortillas

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Cork & Slice, Doma Land + Sea and Anju make up Central Hospitality Group, a successful group of restaurants from restaurateurs Boris and Ed Safaniev. While Cork & Slice is known for their seasonal menus that include homemade pasta and wood-fired pizza, Doma is a steakhouse that is known for their Argentinian grill and robust sushi menu. Anju is the newest restaurant, serving modern Asian cuisine in a high-end space.

Fleishigs JANUARY 2024

www.fleishigs.com

RESTAURANT GUIDE 2024

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

KOREAN RIBS

Marinated grilled flanken, served with pineapple, ginger, topped with peanut sauce CRACKED BEEF TIPS

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

32-ounce bone-in rib served with crispy seasoned fried onions STEAK & POLENTA

Seared beef filet, full of exotic mushrooms and roasted garlic herbs. served on a bed of Polenta

EDITOR'S NOTE

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.

TEXAS BEEF SPRING ROLLS

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

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RESTAURANT GUIDE 2024

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 open on Thursdays and Fridays only, 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.

www.fleishigs.com

RESTAURANT GUIDE 2024

FIVE FIFTY 550 Central Avenue Cedarhurst, NY 11516 (516) 374-0550 fivefiftysteakhouse.com Instagram: @fivefiftyny Facebook: Fivefifty Kosher Certification: Vaad of the Five Towns

MENU HIGHLIGHTS BEEF GNOCCHI

House-made potato gnocchi, shredded brisket, cremini mushrooms, cherry tomatoes and braising sauce BURNT ENDS

Braised brisket, coleslaw, BBQ sauce STICKY LAMB RIBLETS

Korean BBQ sauce and fried garlic SHORT RIB PASTILLA CIGARS

Shredded short rib wrapped in phyllo dough, served with apricot jam and powdered sugar BEEF ASADO

Ribeye steak grilled to perfection, served with chimichurri and garlic confit

EDITOR'S NOTE

Five Fifty is a steakhouse that brings the fine-dining experience of New York City to Long Island. The seasonal menu offers a well-balanced variety of mouthwatering appetizers, steaks, fish and sides. The industrial, rustic decor and warm lighting instantly create a romantic, relaxed vibe. Five Fifty is also known for The Five Fifty Shoppe, where they offer a robust Shabbos takeout on Thursdays and Fridays, with everything from challah, dips, appetizers, sliced-to-order homemade gravlax and nova, mazza, mains and desserts.

CÔTE DE BOEUF

Bone-in ribeye steak for two, bone marrow, truffle fries and string beans, served with an array of steak sauces

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RESTAURANT GUIDE 2024

MIKE’S BISTRO 127 East 54th Street New York, NY 10022 (212) 799-3911 mikesbistro.com Instagram: @mikesbistroues Facebook: Mike’s Bistro Kosher Certification: OU

MENU HIGHLIGHTS

CRISPY ZUCCHINI

Lemon, roasted garlic aioli ARTICHOKE LEAVES

Dip, capers, lemon GNOCCHI

Duck and chicken confit, mushrooms TOP GRADE TUNA

Olives, beans, quail egg, potato crisp CHICKEN BREAST SUPREME

Carrots, gravy USDA PRIME DRY-AGED 40-OUNCE RIB

POTATOES

French fried, yam fritters, red bliss

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EDITOR'S NOTE

Served with red wine sauce A mainstay for nearly two decades, Mike’s Bistro is a simple yet elegant, refined yet relaxed restaurant on the Upper East Side of Manhattan. Legendary Chef Mike Gershkovich has curated an ambiance where diners feel at home and like family in their newly renovated, spacious dining room. The mastermind behind many original dishes that are often copied but never replicated, such as the famous duck gnocchi, Mike’s has always pushed limits within kosher cuisine. With a dedicated and loyal staff, seasonal menu items, a full array of rare vintage wines and in-house meat aging, Mike’s continuously sets the bar high. www.fleishigs.com

RESTAURANT GUIDE 2024

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

MENU HIGHLIGHTS RAW FISH BAR

Choice of fish (yellowfin tuna, Scottish salmon or Japanese yellowtail) Carpaccio: topped with Mediterranean brunoise, pickled peppadew red peppers, shallots, fresh herbs, extravirgin olive oil and aged balsamic vinegar Tartare: served over smashed avocado, sweet sesame ginger soy and a side of heirloom tortilla chips Sashimi: served with pickled ginger, wasabi and soy sauce MONGOLIAN BEEF

Served with wonton crisps and sweet sesame sauce LAMB TAGINE

Served with hummus and toasted almonds PAN-SEARED BABY LAMB CHOPS

Over wild mushroom Israeli couscous, persillade USDA PRIME TOMAHAWK STEAK EDITOR'S NOTE

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.

HAZELNUT ECLAIR

Verrarolato chocolate sauce, hazelnut cream, chocolate syrup and nougatine crunch

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ABE’S CORNER 674 Rogers Ave Brooklyn, NY 11226 (718) 684-7828 abescornerbk.com Instagram: @abes.corner Facebook: Abe’s Corner Kosher Certification: Rabbi Eliyahu Matusof

MENU HIGHLIGHTS TALLOW FRIES

Seasoned with beef fat, sea salt, herb gremolata STEAK TACOS

Marinated ribeye, guacamole, purple slaw, pickled onions, chipotle aioli, jicama shell BRISKET POUTINE

Slow-smoked brisket over friends with onion gravy, scallions and “creme fraiche” BACON “CHEEZ” BURGER

8-ounce patty, lamb bacon, egg, scallion, tomato jam, arugula RIBEYE BOWL

4 ounces of cubed steak, cucumber, avocado, red cabbage, carrots, spicy mayo, sweet sauce KOREAN POPPERS & WAFFLES

WINGS

Spicy Buffalo, Sweet Chili Thai, Korean BBQ, General Tso, Brooklyn Dry Rub

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EDITOR'S NOTE

Korean fried chicken, housemade Belgian waffle, bulgogi sauce, honey mustard Abe’s Corner is Brooklyn’s premier kosher gastropub and restaurant. Watch the game from every seat in the house while enjoying an elevated bar menu, from unique sandwiches and burgers to appetizers and rice bowls. Whether for a fun date night or a family evening out, Abe’s Corner has something for everyone.

www.fleishigs.com

RESTAURANT GUIDE 2024

GRUIT BY ABE’S 252 Empire Blvd Brooklyn, NY 11225 (347) 846-0622 gruitbk.com Instagram: @gruit_by_abes Kosher Certification: CHK

MENU HIGHLIGHTS

PRETZEL

Everything spiced hot pretzel with honey mustard CORN PUDDING WONTONS

Gochujang honey aioli GRUIT FOCACCIA

Basil pesto, roasted tomato, olives, veal porchetta or pastrami TUNA TARTARE

Chilled Thai curry, togarashi rice krispies, radish, cilantro CHICKEN LIVER MOUSSE

Blueberry agrodolce, coffeecardamom “dirt” GRILLED VEAL CHOP

Asparagus, pico de gallo FRIED RICE

Beef bacon, carrots, onions, sunny side up egg EDITOR'S NOTE

Located in Prospect Lefferts Gardens, this lovely neighborhood gastro pub features modern American Jewish cuisine, unique cocktails and a rotating selection of local brews. The inviting, family-friendly atmosphere is enjoyable for all. The 1,000 square foot outdoor area is a great venue for small events, like corporate parties or sheva brachot.

GRUIT SIGNATURE BURGER

Pastrami, beef bacon marmalade, house dressing

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THE HARBOUR GRILL

HARBOUR BISTRO 9427 Harding Avenue Surfside, FL 33154

9415 Harding Avenue Surfside, FL 33154

(305) 861-0787

(305) 861-0787

theharbourgrill.com Instagram: @harbourbistro

theharbourgrill.com Instagram: @theharbourgrill

Kosher Certification: Kosher Miami

Kosher Certification: Kosher Miami

ME NU HIGHLIGHTS

BISTRO GRANDE

Corned beef, montreal smoked meat, pickles, lettuce, mayonnaise, yellow mustard

MENU HIGHLIGHTS

ITALIAN SANDWICH

Smoked veal, beef prosciutto, salami, baby arugula, tomatoes, onions, roasted peppers, balsamic vinaigrette

TUNA TOWER

Layers of spicy tuna, avocado, masago, crispy onions and shiitake mushrooms, topped with spicy mayo, eel sauce and sesame seeds CHARCUTERIE PLATTER

Assortment of homemade cured and deli meats, French cognac liver mousse, cornichons, old grain mustard and crostinis MILLION DOLLAR FRIES

French fries topped with pulled short rib in a truffle demi-glace, smoked bacon bits, scallions and signature smoked sauce

USDA-Certified prime center cut filet wrapped with house maple beef bacon, topped with portobello mushrooms and served with red wine demi-glace

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EDITOR'S NOTE

THE HARBOUR GRILL FILET

The Harbour Grill is located in Surfside’s bustling restaurant scene. From aged steaks and house-cured charcuterie to an extensive sushi menu and a variety of fine wines, The Harbour Grill is the perfect choice for a nice night out in Miami. A few doors down, Harbour Bistro is a takeout spot and butcher, where you can buy the finest meat and artisan charcuterie in town. Plus, the made-to-order sandwiches will satisfy your lunch cravings.

www.fleishigs.com

RESTAURANT GUIDE 2024

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

MENU HIGHLIGHTS CRISPY BEEF

Crispy rice cake, honey garlic hoisin, scallions, ginger chimichurri, Sriracha, carrots SHORT RIB RISOTTO

Truffle, hon shimeji mushrooms, cremini mushrooms, kale, onion straws THAI CHILI CAULIFLOWER

Garlic chili, chia seed, scallion, roasted peanut DRY-AGED TOMAHAWK

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

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.

TUNA PIZZA

Spicy tuna, avocado crema, tempura flakes, truffle spicy mayo

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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

M ENU HIGHLIGHTS

GREEN PAPAYA SALAD

Mangos, carrots, mixed nuts, Thai vinaigrette CHARRED SHISHITO PEPPERS

Lemon garlic aioli, smoked sea salt, pickled cabbage VEAL CURRY GYOZAS

Yellow curry broth, chives, pickled Thai chilis SEARED BLUEFIN TUNA TIRADITO

Togarashi-crusted tuna, sesame yuzu avocado crema, ginger salsa G7 SUSHI ROLL

Akami, crispy onions, avocado, truffle aioli, spicy eel sauce CHICKEN KATSU

Marinated and fried chicken breast, Korean BBQ sauce, house pickles 54-OUNCE TOMAHAWK

Prime aged tomahawk, mushrooms, broccolini, marble potatoes, yuzu shiso chimichurri

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EDITOR'S NOTE

FOR TWO

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.

www.fleishigs.com

RESTAURANT GUIDE 2024

LAMPPOST BISTRO 276 Atlantic City Blvd Pine Beach, NJ 08741 (732) 733-4199 lamppostbistro.com Instagram: @lamppostbistro Kosher Certification: Rabbi Yechiel Babad / Tartikov

MENU HIGHLIGHTS EGGPLANT CARPACCIO

Fire-roasted eggplant, tahini, silan, pomegranate seeds, lime zest MEAT FLATBREAD

Pulled beef, confit garlic purée, truffle aioli, fresh arugula PRIME BEEF CARPACCIO

Focaccia, cured egg shavings, garlic aioli, pickled onions TONGUE CIGARS

Savory pulled tongue, sautéed shallots, cherry wine dipping sauce STEAK TATAKI

Seared oyster steak, tomato and garlic salsa, aioli GRILLED BABY LAMB CHOPS

Pistachio crusted, lime, onion rings, cherry wine reduction, cauliflower purée FILET MIGNON EDITOR'S NOTE

Established in 2020, Lamppost Bistro opened with a focus on creating a charming yet elegant setting. The crackling fireplace and warm, rustic decor and soft music soothe the senses while the mouthwatering, artfully presented dishes delight your palate. The food is prepared with the freshest, seasonal ingredients and the classy service work in harmony to provide the ultimate dining experience.

Parsnip crème, sautéed carrot, sweet red wine reduction DRY-AGED COWBOY STEAK

Arugula salad, wine reduction, chimichurri

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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 DAILY STEAK SPECIALS

Delmonico and bison rib steak CRISPY THAI BEEF

Marinated and fried strips of flat iron steak with ginger-apricot sauce and bourbon-Sriracha BBQ sauce DUCK POTSTICKERS

Duck, shiitake mushrooms, ginger and garlic jalapeños, aged soy dipping sauce PEARL STREET STEAK

24-ounce steak with grilled spring onions, chimichurri and charred tomatoes and onions WSG CRISPY CHICKEN

Spicy aioli, sake soy marinade and guacamole HANGING BEEF

WSG ROLL

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

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EDITOR'S NOTE

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

www.fleishigs.com

RESTAURANT GUIDE 2024

NOSTALGIA 1200 River Avenue Lakewood, NJ 08701 (732) 705-9222 toasttab.com/nostalgia/v3 Instagram: @nostalgiakosher Kosher Certification: KCL

MENU HIGHLIGHTS HOUSE MADE SHLISHKES PAPRIKASH CHICKEN

Chicken slowly braised in a roasted paprika sauce, served on a bed of homemade nuckalach OVER-STUFFED PASTRAMI SANDWICH

House-cured pastrami piled high on bread of your choice (classic rye, soft club or whole wheat club), served with pickles, coleslaw and honey mustard GHOULASH

Braised beef, onions, carrots, potatoes and gravy BEEF CIGARS

BBQ pulled beef cigars served with tahini and sweet chili LOADED SWEET POTATO

EDITOR'S NOTE

Nostalgia is a traditional Hungarian heimish Jewish deli that specializes in old-world classics. Go back to a time when every kosher restaurant was a place where every occasion was celebrated over a steaming plate of quality heimish food. The menu has an array of iconic Hungarian staples, including deli sandwiches with all the fixings, stuffed cabbage, chicken matzah ball soup and more, as well as Shabbos classics like gefilte fish, cholent, kugel and kishka available every day. End off your meal with a slice of heimish babka and you will be met with nostalgia every time.

Roasted sweet potato, housecured crispy beef bacon, onion beef bacon jam, chimichurri and tahini FLAKY CORNED BEEF KNISH

Everything bagel spice, puff pastry, sautéed onions and sweet red pepper dip

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OKI 3873 NE 163rd Street North Miami Beach, FL 33160 (786) 724-8403 okimiami.com oki_miami Kosher Certification: Kosher Miami (KM)

MENU HIGHLIGHTS BANG BANG FRIED FISH SKEWERS

Tempura fried white fish, furikake spice, bang bang sauce, grilled lime CRISPY BRUSSELS SPROUTS

Garlic soy glaze, roasted garlic aioli, pickled red cabbage, sesame seeds, fish sauce HAMACHI CRUDO

Hamachi, avocado, yuzu honey sauce, masago, minced red onions CLASSIC EMULSIFIED CEVICHE

Corvina, leche de tigre, yuzu, red onions, tempura corn, sweet potato crema CHICKEN AND SCALLION SKEWERS

Tamarind BBQ, chives, micro cilantro BEEF CARPACCIO

8-OUNCE FLAT IRON STEAK

Soy marinated, cipollini onions, grilled mushrooms, shiso chimichurri

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Yuzu avocado crema, szuke glaze, shiso chimichurri, white truffle aioli, roasted garlic snow, grilled bread

From the owners behind the popular Miami spot Fuego comes this new adults-only lounge and bar. Oki redefines the kosher dining experience by blending traditional Japanese culinary art with innovative kosher grilling. Located in the vibrant North Miami Beach, Oki is a haven for those seeking a unique and sophisticated dining experience. The menu celebrates the diversity of flavors, from sushi and inventive appetizers to mangal grilled options. Round out the meal with a cocktail, crafted to perfectly complement the dishes. www.fleishigs.com

RESTAURANT GUIDE 2024

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 BEEF CARPACCIO

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

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 STREET HUMMUS EDITOR'S NOTE

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.

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

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THE GRILL 1A Avenida Esquina Calle 26, Centro Playa del Carmen, Mexico 77710 Located in Grand Hyatt Playa del Carmen (888) 613-4470 thegrillplaya.com @thegrillplaya Kosher Certification: IKM

MENU HIGHLIGHTS SEA BASS SASHIMI

Mirin-cured sesame cucumber, torched lime filet, wasabi pea purée, piquillo emulsion, turmeric aioli HAMACHI NIGIRI

Torched sweet sauce, salted sesame oil, gastric sake mustard seeds, tempura crisp, wasabi scented pea crème, coral tuile PAN-SEARED GNOCCHI

Homemade gnocchi, shimeji mushrooms BEEF CARPACCIO

Cured eye ribeye, truffle pâté, balsamic glaze, truffle aioli, garlic confit, herb crostini SHORT RIB TACO BITES

PARRILLADA FOR TWO

Grilled meat platter of chef’s selection of assorted fine cuts, served with grilled vegetables and two side dishes

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Tender pulled short rib, crispy corn tortilla, radish, avocado crème, chipotle aioli The Grill, a fine dining oceanfront restaurant located within the Grand Hyatt Playa del Carmen, offers an intimate dining experience with a menu that represents a modern spin on classic dishes, including aged Prime meats and a full sushi/sashimi menu. Wash it all down with a signature cocktail or mocktail from the bar menu. The Grill provides unparalleled gourmet Shabbos meals and has a special pool and beach menu available during the day. From a family dinner to a romantic date night, this is the premier dining destination in Playa. www.fleishigs.com

RESTAURANT GUIDE 2024

BROOKLYN BAGEL 7 Heyward Street Brooklyn, NY 11249 5702 18th Avenue Brooklyn, NY 11219 brooklynbagelny.com Instagram: @brooklynbagel.ny Kosher Certification: CRC

MENU HIGHLIGHTS

VARIETY OF BAGELS, SPREADS AND EGGS BREAKFAST YOUR WAY

Your choice of three spreads, two chopped salads and bread SPINACH CHEESE MELT

Fresh spinach and mozzarella cheese melted panini-style on sourdough garlic bread SABICH BOWL

Spring mix, fried eggplant, cherry tomatoes, green olives and crispy falafel, topped with parsley and tahini.

PENNE ALLA VODKA

Penne, pink cream sauce, basil, parmesan cheese.

FOCACCIAS EDITOR'S NOTE

More than just a bagel shop, stop into one of Brooklyn Bagel’s two locations for a great lunch or breakfast. Their New York-style bagels. Beyond a great breakfast with friends or colleagues, Brooklyn Bagel has a variety of platters for corporate lunches or small events, whether you’re looking for bagels, pastries, fruit, cheesecake, lox, spreads and eggs, Brooklyn Bagel covers it all with their artfully arranged platters. You can even send a hot breakfast or lunch package for one or two loved ones right to their door. New to the market is their authentic Neapolitan sourdough pizza, sold as personal pies in the freezer section of many grocery stores.

Grilled mushroom pesto; spinach ricotta; Sicilian garlic; focaccia sunny side up; cream cheese and lox; Mediterranean egg and falafel

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

Celebrating 25 Years of Inspired Hospitality!

MENU HIGHLIGHTS

PULLED SPICY CHICKEN PIZZA

Caramelized onions, mushrooms, medjool dates, jalapeño, watercress, pesto sauce, truffle aioli RIGO’S FAMOUS BEEF BOLOGNESE

Tagliatelle, rich ground beef, tomato sauce BLACK ANGUS RIBEYE

12, 16 or 20-ounce BLACK ANGUS FILET

BAKED RUSTIC APPLE GALETTE

Served with vanilla ice cream

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Steaks are served with your choice of wild mushroom and veal demi glace, jalapeño salsa verde, cognac peppercorn or Cabernet reduction For over 20 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.

www.fleishigs.com

RESTAURANT GUIDE 2024

PATIS BAKERY patis.com @patis_bakery

MENU HIGHLIGHTS

3611 14th Avenue Brooklyn, NY 11218 Kosher Certification: Rabbi Yechiel Babad / Tartikov

2178 Broadway (located inside Arthouse Hotel) New York, NY 10024 Kosher Certification: Mehadrin Kashrus

266 Kingston Avenue Brooklyn, NY 11213 Kosher Certification: OU

245 8th Avenue New York, NY 10011 Kosher Certification: Mehadrin Kashrus

BREAKFAST CROISSANT

Mashed avocado, two fried eggs, alfalfa sprouts and everything seasoning

44 West 37th Street New York, NY 10018 Kosher Certification: Mehadrin Kashrus

TUNISIAN TUNA SANDWICH

Lemon caper tuna, roasted peppers, lemon aioli, pickled onions and greens on toasted multigrain sourdough

140 East 45th Street New York, NY 10017 Kosher Certification: Mehadrin Kashrus

CHOCOLATE TOFFEE WALNUT COOKIE

Chewy chocolate chip cookie, caramel toffee, toasted walnuts, Maldon sea salt

9 Crosby Street New York, NY 10013 Kosher Certification: Mehadrin Kashrus

ALMOND CROISSANT

Butter, flaky pastry layers, almond cream, toasted almonds, powdered sugar

EDITOR'S NOTE

This popular chain is the largest kosher franchise in the world, specializing in authentic pastries, breads, chocolates, sandwiches, coffee, fresh squeezed juice and more. A visit to Patis will transport you to a European café.

676 Amsterdam Avenue New York, NY 10025 Kosher Certification: Mehadrin Kashrus

1311 Lexington Avenue New York, NY 10128 Kosher Certifications: Mehadrin Kashrus 1716 Avenue M Brooklyn, NY 11230 Kosher Certification: OU

500 Central Avenue (located inside Kiss and Makeup) Cedarhurst, NY 11516 Kosher Certification: Vaad of the Five Towns 295 Burnside Avenue Lawrence, NY 11559 Kosher Certification: Vaad of the Five Towns 1700 Madison Avenue Lakewood, NJ 08701 Kosher Certification: OU 323 Ridge Road Lyndhurst, NJ 07071 Kosher Certification: OU 439 Cedar Lane Teaneck, NJ 07666 Kosher Certification: OU 750 8th Avenue New York, NY 10036 Kosher Certification: Mehadrin Kashrus

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STREET HIBACHI Waterways Shoppes 3599 NE 207th Street Aventura, FL 33180 (305) 614-5631 streethibachi.com Instagram: @streethibachimiami Kosher Certification: ORB

MENU HIGHLIGHTS

YAM PLA PO MELA

Fried fish, lemongrass, shallot, chili, mango, pomelo, herbs and Thai vinaigrette BEEF BUN

Two steamed yeast buns, slowcooked beef, zasai aioli, black sesame paste and Korean kimchi CHICKEN OR VEGAN GYOZA

Dumplings filled with either chicken or vegetables, lime curry, coconut cream and Thai basil CHICKEN TIKKA MASALA

Tandoori chicken thigh, naan, pickled onion, mint chutney, chili and Indian spice mix

CHICKEN OR TOFU

Carrots, sprouts, spring onions, egg, peanuts, cilantro, sweet Thai sauce and rice noodles

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PAD THAI WITH BEEF,

From the owner of STREET Kitchen, STREET Hibachi is a unique pan-Asian restaurant unlike anything else in the kosher restaurant world today. Whether you choose to dine a la carte from a variety of cuisines across Asia or sit at a hibachi table, which combines dinner and a show, your meal will undoubtedly be an experience. From the ambiance and space to the authentic food and drink, everything at Street Hibachi is done flawlessly.

www.fleishigs.com

RESTAURANT GUIDE 2024

PAISANO KOSHER GRILL 5511 Woodland Lane Fort Lauderdale, FL 33312 paisanokosher.com @paisanokosher Kosher Certification: ORB

MENU HIGHLIGHTS

CHORIPAN

Argentinian sausage in a ciabatta or baguette with chimichurri CHIVITO

Ribeye steak in a ciabatta or baguette with toppings of choice MILANESA

Beef schnitzel in a ciabatta or baguette with toppings of choice BISON BURGER

Premium bison burger BONE-IN OR BONELESS EDITOR'S NOTE

Paisano Kosher Grill is a food truck located on a farm setting, with a full outdoor eating area for customers to enjoy in a relaxed and comfortable environment. Paisano is not just about food, rather about creating lasting experiences for the community. From bison and wagyu burgers and gluten-free breaded beef milanesas to slow-cooked ribs and Argentinian chorizo, Paisano aims to provide affordable, quality food for its customers.

Paisano offers catering services and private events held at your place or using the farm space.

FLANKEN A LA ESTACA

Slow-cooked grilled 5-bone flanken or slow-cooked grilled premium Argentinian boneless flanken

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! !

S U S U E E E S E S E M E O M C CO Looking for a family friendly joint? Look no further than Smash House for a wide selection of appetizers, chicken fingers, epic burgers, fried chicken sandwiches, salads, fries and more.

Smash House Burger has a wide variety of kids meals and family combos. They are perfect for take-out options for any occasion, like birthday parties, celebrations, or a busy night!

L F , I M MIA BOCA R ATON, F L

MENU HIGHLIGHTS Loaded Smash

Double Smash Burger with vegan cheese, topped with caramelized onion and beef bacon, served on a bun with Smash Sauce on the side

Popcorn Chicken Bites

Bite-size crispy chicken with an option of toppings: Plain / Maple / Buffalo / Buffalo Honey / Sweet Chili

Dirty Fries

Crispy French Fries topped with pulled brisket and our Smash House Special Sauce

NY , N S E E QU MANHAT TAN, NY smashhouseburgersusa 150

smashhouseburgers.com

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KIDS MEAL Kids Smash

Single Smash Burger on a bun, french fries, drink box, and a prize

Chicken Tenders

3 broaded chicken tenders, french fries, drink box, and a prize

CHECK FULL MENU HERE

www.fleishigs.com

Make Your Next Party at TrasTevere We offer a Variety of Private Party Options: Sheva Brochos Vort Bar and Bas Mitzvahs L’Chaim Upsherin And so much more...

1391 Coney Island Brooklyn NY 11230

events@tras-tevere.com

(718)758-2888 Under the Strictest Glatt Supervision of the OU- Orthodox Union

Kemach Yoshon Beis Yosef Bishul Yisrael

G. E . M A S S E N E Z –

The Essence of Alsace

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www.fleishigs.com

THE OTHER SIDE OF THE CORK

BY: YA E L E . G E L L E R, M P H

I

With a focus on distilling fruit-based spirits, Massenez built a legacy that would endure from its establishment to this very day.

n the realm of fine spirits, few products embody the essence of tradition and craftsmanship as vividly as the G.E. Massenez distillery. This distillery is committed to quality refined products and has finally begun to produce several kosher certified products.

They offer three exquisite pear brandies: the regular Poire Williams, the Poire Prisonnière Williams Eau-de-Vie and Golden Eight: The Williams Pear Liqueur. The crème de cassis and crème de pêche liqueurs are two highly sought-after spirits, especially by mixologists and cocktail aficionados. Recently, the distillery has committed itself to providing several new offerings with kosher certification to expand its consumer audience.

The history of G.E. Massenez dates back to 1870, when G. E. Massenez established a distillery in Alsace, France. Situated in the picturesque town of Lapoutroie, nestled amidst the Vosges Mountains, the distillery was ideally located for utilizing the bountiful produce this region is famous for. With a focus on distilling fruit-based spirits, Massenez built a legacy that would endure from its establishment to this very day.

The distillery’s techniques have been refined and perfected over generations, resulting in spirits of unparalleled quality and character.

The Poire Prisonnière Williams Pear Eau-de-Vie is a prime example of this mastery, capturing the essence of the Williams pear in every drop. The Poire Prisonnière is a unique type of fruit brandy. It bears this name due to the method of production, utilizing the term prisonnière, which translates JANUARY 2024 Fleishigs

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characteristic of the Williams pear variety, also known very well in the United States as the common Bartlett pear. The distillery’s commitment to using only the finest fruit and traditional distillation methods ensures that each bottle encapsulates the spirit of the Alsace region. This spirit is not only enjoyed on its own as a spirit, aperitif or mixer; it is also used in the culinary world as a prized ingredient. Chefs and mixologists alike appreciate the spirit’s ability of bringing a wide range of dishes and cocktails to the next level.

The Golden Eight liqueur is a sweeter, aged version of the Prisonnière pear brandy, which has been, you guessed it, aged for eight years. Each batch contains about 20 pounds of pears. Unlike its younger counterpart, the Golden Eight has to “prisoner” in French, referring to the practice of capturing a pear inside the bottle before filling it with eau-devie. This is nothing like you have ever seen before! This unique approach serves as visual entertainment and a method of infusing the spirit with the pear’s natural flavors and aromas. The creation of G.E. Massenez Prisonnière Williams Pear Eau-de-Vie involves a meticulous process that begins with the selection of unripe fruit from the branches, which is then inserted into a brandy bottle and ripened in the bottle until ready to be picked — the pear is grown in the bottle until it is harvested! After that, the pear is suspended in the liquid, allowing the spirit to absorb the fruit’s flavors, characteristics and essence over time.

The result is a delicate yet intense spirit that captures the true character of the pear.

One of the hallmarks of the Poire Prisonnière Williams Pear Eaude-Vie is its pure and vibrant flavor profile. The spirit showcases the essence of ripe pears with remarkable clarity, revealing both the sweetness and the subtle earthy notes that are 154

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a beautiful amber hue and offers a more complex flavor reminiscent of butterscotch and caramel.

The G.E. Massenez distillery’s commitment to quality and tradition has led to its enduring reputation as a producer of exceptional spirits.

Throughout its history, the distillery has remained family-owned, passing down the craft from one generation to the next. This continuity has allowed the brand to maintain its distinct identity, while adapting to modern demands. Prisonnière Williams Pear Eau-de-Vie remains a testament to the enduring appeal of a well-crafted, premium spirit. I am very excited to see unique spirits joining the ranks in the kosher market, and I am looking forward to exploring more products from G.E. Massenez in the future.

L’Chaim!

The Golden Eight liqueur is a sweeter, aged version of the Prisonnière pear brandy, which has been aged for eight years.

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BREAD BASKET

For R E STAU R A N T D I N E RS LOV E N OT H I N G M O R E T H A N S I T T I N G D OW N TO A WA R M BAS K E T O F F R E S H LY BA K E D B R E A D. H E R E I S A FA M O U S R EC I P E T H AT W I L L H E L P YO U R EC R E AT E T H E R E STAU R A N T E X P E R I E N C E AT H O M E .

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BREAD BASKET

We recently dined at Ren, a new chef-driven, upscale restaurant located in Brooklyn, New York. Beyond the stunning space, we enjoyed a wonderful meal. One highlight was the warm bread — a cross between kubaneh and brioche — that was served with herb oil and saffron butter.

We reached out to Israeli baker Uri Scheft, author of the best-selling cookbook Breaking Breads: A New World of Israeli Baking, to share his recipe for kubaneh, a layered Yemenite bread. Additionally, I was inspired by Ren to recreate the herb oil and saffron butter that we had alongside the heavenly bread.

NOTES: • We used non-dairy butter with much success.

• Traditionally, seeds and spices, like nigella seeds, are added to kubaneh.

We combined nigella seeds and fennel seeds and spread the mixture over the dough before rolling.

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The following recipe is adapted from Breaking Breads by Uri Scheft (Artisan Books). Copyright © 2016.

Uri Scheft’s Kubaneh Makes one 9-inch round loaf (860 grams / 1 pound 14 ounces of dough)

Kubaneh, a rich Yemenite bread, is a cross between a brioche and a flatbread. The bread is traditionally started on Friday, when the dough is prepared and shaped; the pieces of dough are stacked in a special lidded tin, almost as you would arrange pieces of dough for monkey bread, and baked overnight. The tin is pulled from the oven on Saturday and served for lunch with grated tomato and z’hug, with everyone at the table ripping the bread apart to get their own treasured piece. Some go for the crusts and edges, while others want the soft and spongy interior. This version doesn’t require you to bake the kubaneh overnight, but instead in a moderately warm oven, making the cover unnecessary. As the bread grows and expands, you can see all the layers created during the shaping.

high and continue to knead until the dough cleans the bottom and sides of the bowl, about 3 minutes.

3. Stretch and fold the dough: Lightly dust your work surface with a little flour and use a plastic dough scraper to transfer the dough from the mixing bowl to the floured surface. Use your palms to stretch a corner of the dough away from you in one stroke, and then fold the front portion over and on top of itself. Give the dough a quarter turn and repeat. Do this about 10 times, until the dough is shaped into a nice smooth round.

4. Let the dough rise: Lightly flour a large bowl, set the dough into the bowl, lightly flour the top of the dough, and cover the bowl with plastic wrap. Set it aside at room temperature until it has just about doubled in volume, about 30 minutes (depending on the warmth of the room).

5. Divide and shape the dough: Place the butter in a microwave-safe dish and heat it in the microwave just until it is very soft and perhaps 25% melted, 10 seconds or so. Lightly grease a large plate with a little bit of the butter. Lightly flour your work surface and set the dough on top.

Divide it into 8 equal pieces. Cup your hand around a piece of dough, and then push and pull it, rolling it against the work surface, to gently shape it into a ball. Set the ball on the buttered plate and repeat with the remaining pieces of dough. Cover the plate with plastic wrap and set aside at room temperature for another 30 minutes.

6. Stretch the dough: Use about 2 tablespoons of the butter to generously butter a 9-inch springform pan (or use a smaller springform pan or a kubaneh pan).

Take about a tablespoon of butter and

290

grams (1¼ cups) cool roomtemperature water 20 grams (2½ tablespoons) fresh yeast or 8 grams (2¼ teaspoons) active dry yeast 500 grams (4 cups) all-purpose flour, sifted, plus extra for shaping 60 grams (¼ cup) granulated sugar 20 grams (1 tablespoon plus 1 teaspoon) fine salt 150 grams (1¼ sticks) butter, cut into small pieces 2 ripe tomatoes, grated on the large-hole side of a box grater

1. Make the dough: Pour the water into the bowl of a stand mixer fitted with the dough hook. Crumble the yeast into the water and use your fingers to rub and dissolve it. If using active dry yeast, whisk the yeast into the water. Add the flour, sugar, and, lastly the salt.

2. Mix the dough on low speed to combine the ingredients, stopping the mixture if the dough climbs up the hook or if you need to work in dry ingredients that have settled on the bottom of the bowl. Scrape the bottom and sides of the bowl as needed. Once the dough comes together, increase the speed to medium-

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Emerald Green Herb Oil Yield: 1 heaping cup

By: Shifra Klein

A little drizzle of this herbaceous oil adds both flavor and a pop of color to any dish you add it to. Use any combination of tender, soft herbs, like parsley, basil or cilantro, but make sure not to use any stems.

4 1

cups loosely-packed fresh herb leaves (see head note) cup grapeseed oil

1. Bring a small pot of water to boil. Prepare a bowl of ice water; set aside.

2. Blanch herbs in the boiling water for 20-30 seconds, then transfer to the ice bath.

3. Add cooled herbs to a blender with oil and blend on high speed for 3 minutes.

4. Set a fine-mesh strainer lined with cheesecloth over a large mixing bowl. Pour oil through the lined strainer. Allow it to drain naturally, without forcing it through, which can take up to 30 minutes.

5. Once oil has fully drained, store the oil in an airtight container in the fridge for up to 3 months. use it to grease a clean, nonfloured work surface. Take a ball of dough from the plate, smear another tablespoon of butter on top of it, and gently press and spread it out into a paper-thin 12- or 13-inch square.

Use more butter as needed — you want to use a lot! The butter helps spread the dough very thin without tearing (but don’t worry if it tears).

7. Shape the dough: Fold the left side of the dough over the center, then the right side of the dough over the left to form a simple tri-fold. Starting at the bottom of the strip (closest to you), roll the dough into a tight cylinder. Slice the cylinder in half crosswise to expose the curlicue insides, then place the halves, cut-side up, into the springform pan (start by placing them in the center, working your way towards the perimeter as you add new rolls). Repeat steps 6 and 7 with the remaining balls of dough (reserve 1 tablespoon of butter to use in step 10). If you’re using a kubaneh pan or a smaller springform, you can stack the rolls on top of each other. If you are using a springform

pan, wrap the bottom of the pan in a large sheet of aluminum foil just in case any butter drips out.

8. Let the kubaneh proof: Cover the pan with plastic wrap and set aside in a warm, draft-free place until a finger gently pressed into the dough leaves a depression that quickly fills in by threequarters, about 40 minutes (depending on how warm the room is).

9. Preheat the oven to 350°F. 10. Melt the remaining 1 tablespoon butter, brush it over the top of the dough, and place the pan in the oven. After 15 minutes, reduce the oven temperature to 325°F and bake until the top is deeply golden, 30 to 40 minutes. Remove the pan from the oven and set it aside to cool for at least 20 minutes before turning the bread out of the pan.

11. To serve, invert the bread onto a platter so the pretty side faces up. Let people rip the kubaneh apart, separating the bread into small rolls. Serve the grated tomato on the side.

Saffron “Butter” Serves: 8

3 ¼ ½

¼

By: Shifra Klein

tablespoons hot water teaspoon saffron threads cup (1 stick) non-dairy butter substitute, at room temperature teaspoon kosher salt

1. Pour hot water over saffron threads in a small bowl; set aside to steep for 5 minutes.

2. Mix butter, saffron water and salt until well combined.

3. Place a sheet of plastic wrap on a work surface. Spoon butter mixture onto the center of the plastic wrap.

Roll into a log shape, twisting the ends of the plastic wrap to seal the butter in place. Refrigerate for at least 2 hours or until firm.

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INTERVIEW

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A JOURNEY THROUGH THE OF KOSHER CUISINE

Fleishigs JANUARY 2024

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INTERVIEW

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

ON A RECENT TRIP TO CALIFORNIA, WE HAD THE OPPORTUNITY TO SPEAK WITH MENDEL GOLDMAN, A PIONEER OF THE LOS ANGELES KOSHER FOOD SCENE.

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INTRODUCTION

years ago, at the age of 17, Mendel Goldman made the move to Los Angeles from the Crown Heights enclave of Brooklyn, NY. His initial move was for a summer camp job at Chabad of the Valley, but he ended up staying in Los Angeles, marrying a local Californian and settling down on the West Coast.

Mendel is currently the owner of The Beverly Hills Bagel Company and the newly opened Kosher Madness.

He also runs a local catering hall (Bais Yehuda) as well. We met with Mendel while visiting Los Angeles this summer and had a fascinating conversation about how the kosher restaurant scene has shifted in the almost five decades since he has lived in Los Angeles. We also discussed the various ventures he opened and sold and tips for those looking to get into the kosher restaurant world.

EVOLUTION IN LOS ANGELES

THE EARLY DAYS When Mendel arrived in Los Angeles, the kosher scene there was quite limited. Los Angeles’ Orthodox community was much smaller, and the enhanced globalization of kosher food as we know it today was decades away.

The LA kosher restaurant scene in the 1980s consisted of a vegetarian kosher restaurant and a tiny take-out spot with very limited menu options. And while there were many kosher butcher shops, most notably was the absence of Glatt kosher butchers. Two kosher grocery stores, Cutlers and Fairfax, served the community.

THE TURNING POINT Approximately 25 years ago, the kosher scene began to witness a transformation. Los Angeles, once more modern and non-Glatt, saw a decline in non-Glatt butchers.

A pivotal moment occurred when Mendel worked for the Rabbinical Council of California, run by Rabbi Eli Hecht. While inspecting butcher shops, he uncovered instances of non-kosher meat being sold as kosher.

This led to an investigation headed by well-known district attorney Herschel Elkins (famous for passing Lemon Law legislation), which brought about charges against three butchers for false advertising, significantly impacting kosher practices in Los Angeles.

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INTERVIEW

ADVICE AND REFLECTIONS Mendel has clear advice for those considering entering the food industry: stay away, unless you have a genuine passion for the process.

It’s a tough business, and passion alone isn't enough to get you through it. Mendel emphasizes that sticking it out requires grit, commitment, thick skin and the support of a caring family. One of the greatest challenges is dealing with negative feedback; the key is to listen, learn and not let negativity bring you down.

KOSHER MADNESS MENDEL HAS CLEAR ADVICE FOR THOSE CONSIDERING ENTERING THE FOOD INDUSTRY: STAY AWAY, UNLESS YOU HAVE A GENUINE PASSION FOR THE PROCESS.

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VENTURING INTO THE FOOD WORLD Mendel's first foray into the kosher restaurant scene was La Glatt on Fairfax Avenue, a small deli-style establishment that he owned and operated for a few years; once it peaked, he sold it. Over the years, he opened and sold various restaurants and cafés, like Elite Cuisine and Pico Kosher Deli, and even ventured into meat distribution (another business he sold off ).

CHALLENGES AND TRIUMPHS According to Mendel, owning and operating various businesses in the kosher food industry has not been without its challenges.

Navigating through the daily and nightly demands, dealing with criticism and facing the oversaturated market require dedication and thick skin. However, the creativity involved in opening a restaurant remains a driving force, making it an exhilarating process.

Mendel just launched a new kosher concept in Los Angeles — Kosher Madness, a ghost kitchen with two locations. The location on Pico will focus on Israeli food, Persian skewers and Asian fusion, while the location on La Brea will focus on Israeli food, burgers and Chinese food.

BEYOND BUSINESS: A COMMITMENT TO EDUCATION In addition to Mendel's full time commitment to the bagel shop and Kosher Madness, he has played a crucial role heading the board of the Chabad boys Yeshiva and currently is involved as a board member of the Chabad girls high school. His mission is to ensure that every student feels wanted and appreciated, fostering an environment where learning thrives.

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Mazal Tov to Great Kosher Restaurants on 20 years!

Many know him as “The Restaurant Guy.” Elan Kornblum has revolutionized the kosher restaurant scene with the launch of Great Kosher Restaurants Magazine 20 years ago, in 2003. A lot has changed over the years and his brand has evolved from print to digital with a focus on social media. His popular Facebook group, Great Kosher Restaurant Foodies, has amassed over 100,000 members! His website greatkosherrestaurants.com is a wonderful resource that lists many kosher restaurants around the world.

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DIPPING SAUCES

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DIPPING SAUCES

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

TA K EO U T J O I N TS A R E T Y P I CA L LY K N OW N FO R T H E I R A R R AY O F D I P P I N G SAU C E S ; W H E T H E R T H E Y’R E FO R B U RG E RS, SA N DW I C H E S, H OT D O GS O R F R I E D C H I C K E N , I T’S I M P OSS I B L E TO C H O OS E A FAVO R I T E ! H E R E A R E O U R P I C KS O F SAU C E S T H AT AC C O M PA N Y T H E B E ST F R I E D C H I C K E N T E N D E RS YO U’ V E E V E R H A D.

Fried Chicken Tenders Serves: 6

Classic Southern fried chicken recipes almost always call for buttermilk, which acts as a marinade for flavor, as well as an adhesive that results in juicy, crunchy fried chicken. While there are many substitutes for buttermilk (we’ve all tried the non-dairy milk with a splash of vinegar), we haven’t been impressed with the results. After lots of experimentation, we landed on pickle juice and loved what it accomplished. So the next time you finish a jar of pickles, keep that jar of pickle juice in the fridge for times like these.

2 1½ 1 ½ 1 1½ ½ 1 1 1 1 1 1 1

pounds chicken tenders cups dill pickle juice teaspoon kosher salt cup unsweetened soy milk egg + 1 egg yolk cups all-purpose flour cup cornstarch tablespoon sugar teaspoon smoked paprika teaspoon cayenne pepper teaspoon garlic powder teaspoon onion powder teaspoon kosher salt teaspoon freshly ground black pepper Peanut or canola oil, for frying Dipping sauces (recipes follow), for serving

1. Toss chicken, pickle juice and salt in a bowl or gallon-sized Ziploc bag; cover and refrigerate to marinate for 30-60 minutes or up to overnight. Drain chicken.

2. Whisk soy milk, egg and egg yolk; pour over chicken.

3. Add flour, cornstarch, sugar and spices to a clean gallon-sized Ziploc bag; seal and shake to combine. Drain chicken and add to the bag with the seasoned flour; seal and shake to thoroughly coat chicken.

4. Heat 1-2 inches of oil in a large skillet over medium heat or in a fryer set to 3500F. Working in batches, fry chicken for 3-5 minutes, until golden brown and crispy; transfer to a paper-towel lined plate to drain. Repeat with remaining chicken.

Serve immediately with dipping sauces.

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DIPPING SAUCES

T H E R E’S N OT H I N G M O R E F U N T H A N H AV I N G A VA R I E T Y O F D I P P I N G SAU C E S FO R W I N GS, F R I E S, B U RG E RS O R C H I C K E N N U G G E TS. W E D E V E LO P E D A C O L L ECT I O N O F SAU C E S I N S P I R E D BY SO M E O F T H E S E P O P U L A R TA K EO U T J O I N TS.

Sweet Chili Lime Sauce Yield: 1 cup

Inspired by Mike’s Chicken Crunchers in Lakewood, NJ, a bit of lime juice and zest really enhances and brightens bottled sweet chili sauce.

Mix 1 cup sweet chili sauce and the zest and juice of 1 lime.

Western Sauce Yield: 1½ cups

Inspired by Jeff’s in Los Angeles, this simple sauce is addictive and works well with burgers, wings and fries. We highly recommend Char-B-Que barbecue sauce brand in particular, if you can find it.

Mix 1 cup mayonnaise and ½ cup barbeque sauce.

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DIPPING SAUCES

Next Level Honey Mustard Yield: Heaping 2 cups

This barbecue-sauce-meets-honey-mustard is inspired by the various barbecue competitions we’ve attended over the years.

Add ¾ cup yellow mustard, ⅓ cup apple cider vinegar, ½ cup honey, ¼ cup brown sugar, 2 tablespoons ketchup, 1 teaspoon garlic powder, ½ teaspoon kosher salt and a dash of hot sauce to a saucepan over medium-high heat; whisk until incorporated. Simmer for 10 minutes. Transfer to an airtight jar and refrigerate for 1 day before serving to allow the flavors to blend.

Roasted Garlic Ranch Yield: 1 ¼ cups

The roasted garlic adds a dreamy element to this ranch-style dipping sauce.

Preheat oven to 3000F. Cut off the tops of 2 heads of garlic to expose the cloves, trimming about ¼ inch off of the top of each head. Place garlic on a sheet of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap and cook for 1 hour; set aside to cool. Squeeze garlic cloves into a mixing bowl and mash well with a fork. Add ½ cup non-dairy sour cream, ¼ cup mayonnaise, 3 chopped scallions, ¼ cup chopped fresh parsley, ¼ cup chopped fresh dill, 1 tablespoon red wine vinegar, ¾ teaspoon freshly ground black pepper and ½ teaspoon kosher salt; whisk until incorporated.

Alternatively, blend in a blender or food processor. Refrigerate for 2-4 hours before serving to allow the flavors to blend.

Sauces so delicious, you'll contemplate sipping them straight.

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R E C I P E

I N D E X

CONDIMENTS & EXTRAS 28 Mint-Pistachio Gremolata Q 35 Fleishigs Killer Sauce FF Q 35 Caramelized Onions M 50 Onion and Mushroom Crisps 71

Miso Glaze

72 Ponzu

FISH

MEAT & CHICKEN 26 London Broil Carpaccio with Mint-

37 Passion Fruit Soy Salmon Crudo M Q

Pistachio Gremolata FF

79 Leek Schug 158 Uri Scheft’s Kubaneh 159 Emerald Green Herb Oil 159 Saffron “Butter” 166 Sweet Chili Lime Sauce Q 166 Western Sauce FF Q 167 Next Level Honey Mustard Q 167 Roasted Garlic Ranch FF

35 The Smashburger FF M

SALADS & SIDES

68 Perfect Rib Steak FF M 93 Sweet and Sour Hot Dogs FF

50 Fried Onion Deviled Eggs FF 71

Truffle Parsnip Purée

71

Miso-Glazed Sweet Potato Wedges

93 Sweet and Sour Chicken FF 95 Chopped Liver Egg Foo Young 95 Salami Fried Rice Q

FF

97 Tokyo Jerusalem Gyoza

72 Blistered Shishito Peppers with

165 Fried Chicken Tenders FF

Ponzu Q 72 Glazed Cipollini Onions 72 Sautéed Tamari Mushrooms Q 73 Salade Lyonnaise

SWEET TREATS 25 Warm Doughnuts FF

73 Poached Eggs M Q

25 Chocolate Sauce Q

78 Beet Salad over Roasted Fennel

25 Vegan Crème Anglaise

Cream

50 Dessert Crêpes

79 Pan-Seared Asparagus over

98 Poached Pears M Q

Romesco 79 Roasted Potatoes with Crispy Lentils, Crispy Leeks and Leek Schug

Key:

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FF

Family-Friendly

M

Minimal Ingredients

Q

Quick

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LAST BITES

Favorite Restaurant Recipes BY: ELISHEVA TAITZ We all have favorite restaurant recipes that we keep going back for. Here are some delectable restaurant or restaurant-inspired recipes that you can recreate at home. Find the full recipes on the Fleishigs app.

TROPICAL POKE

ISSUE #33

ISSUE #17

By: Shifra Klein

By: Chef Joseph Paulino

One of the simplest but most popular side dish recipes we’ve ever featured is inspired by a dish at Lenny’s Casita in Los Angeles. It’s an explosion of flavor.

Fruit is a welcome addition to this easy-tomake poke, by the chef from a favorite New York City steakhouse, Wall Street Grill.

SEN SAKANA CHURROS

CRISPY ONION RINGS

WOLF & LAMB’S CHICKEN SALAD

ISSUE #44

ISSUE #45

ISSUE #4

By: Chef Mina Newman

By: Ari Raskin

By: Wolf & Lamb

No one will ever resist fried dough doused in cinnamon-sugar, served with warm chocolate for dipping.

Although not quite a restaurant, this recipe was shared by a chef-driven pop-up in Canada. It’s a huge hit with kids and adults alike.

The herby vinaigrette truly elevates a simple chicken salad.

STEAK TARTARE

GOLDIE FALAFEL

VEAL CARNITAS

ISSUE #3

ISSUE #44

ISSUE #4

By: Shlomo Klein

By: Chef Michael Solomonov

By: Chef Gabe Garcia

Shlomo perfected this steak tartare, a classic fine dining appetizer, which can rival that of any restaurant.

From cookbook author and restaurateur Michael Solomonov, this recipe is the one from his acclaimed cookbook Zahav and the one used at Goldie, his Philadelphia-based chain of falafel joints. Falafel perfection!

This recipe from the first restaurant issue is a kosher version of a classic Mexican street food traditionally made with pork.

#yesitsontheapp

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LENNY’S CAULIFLOWER

Fleishigs JANUARY 2024

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é s o R GaRDEN

A delicate pale pink sparkling grape juice crafted in the hills of Piedmont, Italy.

Fresh, floral, and fruity.

Heart.Works

Saluti!

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