Kosher restaurants

Crown Heights Soon To Be Smokin’

09/03/2014
Staff Writer
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Sruly Eidelman, 27-year-old Jewish foodie from Brooklyn, is constantly smoking. Meat, that is.

“It’s a hard habit to break,” said Eidelman, 27, in a recent phone interview. “I smoke whatever I want, even cholent.”

Sruly Eidelman’s pop-up BBQ restaurant now has a home in Brooklyn.

Prime Grill Guy Now Casting For Fish

07/30/2014
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Joey Allaham, owner and founder of the iconic kosher restaurant Prime Grill, has conceded that there are only two ways to cook a steak: broiled or grilled.

Joey Allaham kashers Butterfish restaurant.  John Uher Photography

Kosher JSoho Closes

Chic and controversial, a downtown eatery shuts down.

11/21/2013
Web Editor

JSoho, the restaurant formerly known as Jezebel, is now history itself.

JSoho in happier days. Photo courtesy JSoho

Soda For The Old At Heart

Why are people hating on this food blogger's Cel-Ray habit?

06/07/2013
Special To The Jewish Week
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I don't know where it started. Perhaps it was with my dad years ago, but whenever I go to a traditional deli I always order a can of Dr. Brown's Cel-Ray. It's a sweet, celery-flavored soda that pairs surprisingly well with meat. I compare it to a sweet version of ginger ale.

Keeping it old-school with Dr. Brown's Cel-Ray. Photo courtesy Dani Klein

The Whole Enchilada

In Jewish L.A., authentic Mexican that's rigorously kosher.

04/24/2013
Special for the Jewish Week

On a recent trip to SoCal to visit a client, I stopped off in the heart of Jewish Los Angeles (Pico-Robertson Boulevard, of course) to check out Mexikosher, a kosher Mexican restaurant that that tastes like the real deal in Mexican cooking.
What makes this place different, and so much better, than kosher “Mexican” restaurants I’ve eaten at in New York is that this isn’t fast food.

Mexikosher restaurant is in the heart of Jewish LA. Dani Klein

Farm-To-Table Meets Resistance In Kosher World

When it comes to eating local, Jewish consumers are mixed.

01/02/2013

The sun was shining over the Union Square farmers market on a recent chilly morning as Chris Mitchell, a 34-year-old chef at the fashionable kosher eatery Jezebel, loomed over a table of Jerusalem artichokes. The six-foot-something Georgia native carefully inspected the exterior of the root vegetable before buying a handful to serve as dried chips.

Dozens of Jewish Community Shared Agriculture food programs throughout the United States are providing locally grown produce.

Kosher Restaurant Without Walls

Caterer brings pop-up trend to those observing dietary laws.

03/20/2012
Special To The Jewish Week

Abraham may have created the first pop-up feast, hosting strangers in his open tent, offering choice and rare delicacies.

Into that food tradition — spurred by the vagaries of the restaurant business and the pressures of the recession — comes Dan Lenchner.

Manna Catering’s Dan Lenchner and his son Yair, a line cook at The Mark.

‘Pop-Up’ Kosher Restaurants

11/22/2011
Special To The Jewish Week

Every weekend, pubs around England serve up a traditional Sunday roast dinner, complete with roasted meat, potatoes and puddings. After one kosher foodie in London got tired of being unable to take part in the tradition, she set out to make the custom available to all her friends.

Meanwhile, across the pond in Savannah, Ga., a culinary duo is breaking down barriers by opening a kosher “virtual restaurant,” filling the hole that was left when the last kosher eatery in the city closed in 2006.

Amy Beilin is offering kosher British bar food in London neighborhood.

Meat And Dairy On Milk Street

A new kosher downtown eatery features three kitchens and a variety of options.

06/28/2011
Editorial Assistant

There aren’t too many kosher restaurants where you can order a hot corned beef sandwich, and follow it up with a bagel smeared with cream cheese and lox. But office workers and tourists alike can do just that at the newest kosher eatery in the Financial District, the Milk Street Cafe.

Milk Street, a branch of an establishment that opened in Boston almost 30 years ago, features three separate kitchens — dairy, meat and pareve — almost a dozen different food stations, corporate catering services and seating for 150 people, all in a 23,000-square-foot “food hall.”

A glass wall separates the meat and dairy sides of the salad bar, above, while patrons taste the café's offerings.
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