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.
THE JEWISH WEEK
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The Galloping Gaul Of Kosher Wine; The Wine From A Little Town Called Hope; From Tuscany With Body; Kosher Wine Down Under And Out West
Jewish studies programs in unlikely places; Birthright’s new focus on trip leaders; Bracing for the campus Israel wars.
Fall Journeys: Down By The River In San Antonio, Sacred Music In Jerusalem And More.