Ashkenazi cuisine goes artisanal and upscale — just don’t look for a heksher.
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.
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The new romantic comedy ‘Handle With Care’ turns on questions of language and miscommunication.
An intricately carved 11th-century door highlights YU exhibit exploring the daily life of medieval Jews in Egypt.
The top 18 kosher white, red and Israeli wines; the American kosher wine scene and much more.