Dining Out

Restaurant reviews and news.

A New 'Prime' Eatery

Impressario Allaham opens a new burger joint.

05/07/2014
Web Editor
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Joey Allaham, the restaurant impresario known for glitzy eateries that have celebrities raving about kosher food, opened up a new spot right before Passover on the Upper West Side.

A casual new spot from a restaurateur known for fancy. Danielle Praport

A Place To Worship Good Coffee

Kava Shteeble comes to Bed-Stuy.

03/04/2014
Special To The Jewish Week
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If you live in Bed-Stuy, Brooklyn and you’ve been jonesing for some quality brew, then your wait will soon come to an end: Kava Shteeble, which its owners describe as “a small, cozy coffee house,” will open on Ralph Avenue by mid-March. If the java turns out to be as good as its owners assert, the café would make a great addition to a neighborhood that’s underserved when it comes to coffee: currently, the most convenient spot to fuel up is a Dunkin’ Donuts.

Kava Shteeble’s warm brick-and-wood interior was created almost entirely from salvaged materials. Lauren Rothman/JW

Schmaltz Meets Scandinavia In New LES Restaurant

Chef Ben Spiegel connects his Nordic repertoire to the Ashkenazi classics of his youth.

01/28/2014
Food & Wine Editor
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Ben Spiegel’s love of cooking began, at the age of 10, with a fried egg.

Photo Galleria
Photo Galleria: 
26-year-old Spiegel got his Nordic chops cooking at Noma. Photo courtesy of Skal
The dining room. Photo courtesy of Skal
Oysters with cucumber juice. Photo courtesy of Skal
Boudin blanc. Photo courtesy of Skal
Brussels sprouts and egg. Photo courtesy of Skal

Bialy Buy-Out

Kossar's Bialys has a new pair of owners with plans for growth.

08/19/2013
Food & Wine Editor
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Kossar’s Bialys, known to many as a Lower East Side landmark, is under new ownership.

After approximately 15 years of owning the 77-year-old kosher bakery, husband and wife owners Juda and Debra Engelmayer sold the bakery Thursday night to Marc Halprin and Evan Giniger, food industry professionals.

“The right opportunity came along, and they’re people who are really into the food business and can make the brand something bigger,” Juda Engelmayer said. “They want to nationalize bialys. They want to make it as exciting as a bagel.”

Kossar's Bialys on 367 Grand Street. Photo courtesy Juda Engelmayer

A Kosher Slice

Cake Land at home with Yorkville's other Jewish businesses.

07/23/2013
Special To The Jewish Week
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The far Upper East Side neighborhood dominated by New York-Presbyterian/Weill Cornell Medical Center does not lack baked goods, what with Dunkin’ Donuts, Bagels & Co. and numerous coffee carts dispersed throughout the area.

Yet since a Chabad mikveh, or ritual bath, opened in 2005, the area has been attracting more Jewish institutions, such as a the Moise Safra JCC, about to open on Lexington and 84th, and the V-Note, a vegan restaurant with kosher certification on 80th and First Avenue.

Cake Land, a kosher pareve bakery gets a new Yorkville location. Fotolia

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

Bagel Boss On The Move

Bagel Boss will open its second Manhattan location next month.

06/03/2013
Food & Wine Editor
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Bagel Boss, the kosher bagel shop that for over 50 years has continued to expand throughout New York's boroughs, is opening its second Manhattan location in mid-July, Bagel Boss's general manager confirmed.

The new Bagel Boss will be at 544 3rd avenue between E. 36th and 37th streets, next door the Sarge's Deli.

The other Manhattan Bagel Boss is at 263 1st avenue between E. 15th and 16th streets.

This will be the 14th location in the Bagel Boss chain, which sells, other than bagels, an assortment of baked goods, salads, fish, and schmeres.

Murray Hill will get a new Bagel Boss this July. Fotolia

Learning At Le Marais: Barbecue Vs. Grilling

Chef Mark Hennessey shares his recipe for charred corn chowder with "bacon" lime relish.

Assistant Managing Editor

Now that the summer grilling season is at hand, it’s time to think about what we’re throwing on the fire these days, and how we’re serving it to guests.

As a public service, I recently attended a grilling class at Le Marais restaurant in Midtown to pick up a few tips, while sampling some tasty treats and a few shots of fine single malt in the process. It was a tough job, but somebody had to do it.  (See video excerpts below.)

Our host and teacher, executive chef Mark Hennessey, treated us to some grilled tuna, corn chowder, lamb sliders and beef short ribs, among other delicacies. But first he taught us the difference between grilling and barbecuing.

Ingredients
Ingredients: 
9 oz. kosher beef fry, veal or other bacon substitute, cut into dice
2 tbsp olive oil
1 medium onion
2 stalks of celery
2 cloves garlic, sliced
2 bay leaves
1 small bunch of thyme
½ tsp ground tumeric
3 cups chicken stock
9 stalks of corn, 6 for the soup and 3 for the relish
1 ½ lbs russet potatoes, peeled and small dice
1 small bunch of cilantro, chopped
2 small limes, zested
Salt and white pepper
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