Gefilteria Gets Kosher Seal In Time For Rosh HaShanah

Associate Editor

It could have been a Yiddish curse for religiously observant foodies: May your gefilte fish become upscale, artisanal and hip ... but not be certified kosher.

That’s what happened this spring, when much-buzzed-about gourmet versions of the classic Ashkenazi dish began appearing around New York.

Gefilte fish is going upscale without forgetting its kosher roots.

Gefilteria Cookbook In The Works

Story Includes Video: 

They made gefilte fish sexy. Now, they’re expanding operations. The hip, 20-something year-old founders of the Gefilteria, a boutique purveyor of gefilte and old world Jewish foods, announced this week that they have a cookbook in the works.

The Gefilteria’s founders, Jeffery Yoskowitz and Liz Alpern, announce plans for a spring 2016 cookbook. Shulie Seidler-Feller

No More Schlepping

Shelsky's of Brooklyn offers a full range of fun and funky Jewish appetizing — no trip to Manhattan required.

Food and Wine Editor
Story Includes Video: 

There was a time, in the dark ages of the past, when Brooklynites craving a quality whitefish salad or a heaping plate of kippered salmon had to delay the gratification, hopping the subway or piling into the car for a too-long trip to the Lower East Side. But since 2011, all that’s changed.

Photo Galleria
Photo Galleria: 
Peter Shelsky in his new Cobble Hill shop. Lauren Rothman/JW
The salmon spread. Lauren Rothman/JW
Fun sandwich options. Lauren Rothman/JW
The Great Gatsby: salmon, honey mustard, cream cheese and onion on rye.

Checking In On Peck’s

Ratner’s family-owned Brooklyn food shop teams up with Gefilteria.

Food and Wine Editor
Story Includes Video: 

Peck's opened on Myrtle Avenue in January. Lauren Rothman/JW

The Gentrification Of The Gefilte

Ashkenazi cuisine goes artisanal and upscale — just don’t look for a heksher.

Special To The Jewish Week

The humble gefilte fish — the perfunctory seder meal starter long mocked for its blandness — is finally getting some respect.

At Kutsher’s Tribeca it’s made from wild halibut and garnished with micro arugula, while at the Gefilteria it’s crafted from sustainably-raised fish and topped with a freshly prepared horseradish.

Kutsher’s Tribeca. Evan Sung
Syndicate content