The Yankles

Written by Zev Brooks and directed by David Brooks, The Yankles is a delightful movie sure to make you laugh while warming your heart.

A washed up, alcoholic, major league player has to perform 192 hours of mandatory community service to comply with his parole terms. No one wants him to coach for them, long past his glory, he’s now become infamous. When all hope seems lost, a Yeshiva wants him to coach their unlikely team. At the end, the team members and their new coach, all learn valuable lessons about life, about hope, about giving it your best.

The plot may seem unlikely, the movie has some flaws, but the total effect – between the laughter and the profound humanity of the characters – made for a perfect hour and fifty-five minutes of entertainment. Some of The Yankles moments may lack authenticity, but through it all it is obvious that for the Brooks brothers this was a true labor of love.

Ten years in the planning, it was finished in 2009 with a very small budget of a mere $2,000,000.00, it was shot in 29 days in Utah. Yes, folks, the chassidic characters were portrayed by… Mormons! No big name actors here, yet everyone played their parts with zest and true understanding for each character.

Kenneth F. Brown, in particular, was extremely convincing and delightfully funny in his portrayal of assistant coach Rabbi Meyer. Coaching while reading the rule book… The whole cast did an outstanding job.

The movie won a slew of awards, it tells its story well, doing one’s best is far more important than winning at all costs. The non-Jewish, ex-convict, ex-alcoholic, coach who never thought his ball players would ever amount to much not only turns these guys into a winning team that catches the imagination of the networks, but also straightens himself out and finds everything that seemed so elusive before.

SYR and I got to watch The Yankles this past Tuesday evening at the Manhattan JCC. We loved its sympathetic portrayal of the charedi world. It showed that in spite of what many might think, the ultra-orthodox are human like everyone else; though they may not mix easily with others outside their fold, their zest for life, their emotions are practically undistinguishable from everyone else’s. I found it remarkable gratifying that the Brooks brothers, sons of a Conservative rabbi, would be so positive in their outlook of charedim. The movie combined some superb humorous moments, some touching scenes, some slices of human struggle and eventual triumph, with an uplifting message. The evening was fun and it proved that quite often the whole is far greater than the sum of its parts.

We definitely recommend watching it, gentle reader, you’ll love it! Own it on DVD or Blu-ray, which will become available on June 5.

CS

This Evening’s Guest

This evening, on our internet radio show we will be talking with Jeffrey Elliot and Salvatore Rizzo, at 8:00pm (Eastern Time). Jeff will be teaching the essential techniques of knife skills necessary for the home cook at De Gustibus this coming Tuesday from 1:00pm to 4:00pm. To sign up for the class, please go to the De Gustibus‘ website. A light Kosher meal will be served.

Jeffrey Elliot has a degree from the Culinary Institute of America and has cooked at prestigious restaurants such as Le Cirque, and Le Bernardin in New York. Since leaving the kitchen, he’s owned an antiquarian bookstore, received an MBA and worked as a stockbroker. He has also worked for Share Our Strength, a non-for-profit dedicated to eradicating childhood hunger in America, organizing Taste of the Nation events in 15 cities across the US and Canada. Currently, Jeffrey is the National Manager of Culinary Relations for Zwilling JA Henckels. He is a co-author of The Zwilling J.A. Henckels Complete Book of Knife Skills.

Salvatore Rizzo (“Sal”), is the Director/Owner of De Gustibus School of Cooking at Macy’s. The school’s mission is “To continue the tradition of serving the culinary community by showcasing the talents of established chefs, rising stars, and sommeliers to food and wine lovers, with the utmost in hospitality.”

Salvatore Rizzo acquired De Gustibus Cooking School in April 2008. He has been active in the culinary world for over 25 years, honing his skills as the consummate host and interlocutor of chefs. Sal was the Director of the Italian Culinary Institute where he managed chef events for several years, after which he became Director of House Operations and Events at the prestigious James Beard Foundation until 2007. A true master of hospitality and friend to many a chef, Sal’s passion involves promoting the culinary arts and creating an environment where people can come together and share incredible experiences centered around food and wine, something he was exposed to daily, growing up in a Sicilian household.

Meanwhile, in case you missed it, why not listen to our last last broadcast? Our guest was Dietitian and Nutritionist Bonnie R, Giller. It was a fun an informative show.

Please, listen to our show this evening at 8:00pm (Eastern Time) on BlogTalkRadio.com.

CS

Salade Niçoise

Summer is a time when most us prefer lighter, refreshing foods. While salad are great and delicious any time of the year, they acquire added significance during summers. Frankly, most of us prefer to stay away from long cooking and the heat it generates.

We’ve done a few salad recipes on this pages, but now we bring you an easy and delicious old favorite:

Yields: 2 servings

Ingredients

Salad

• 1 large handful of haricots verts (thin French green beans)
• 1 small head romaine lettuce, torn
• 2 hard-boiled eggs, peeled
• 4 medium tomatoes, peeled and quartered
• 6 preserved artichokes hearts, drained and quatered
• 6 salted anchovies, rinsed
• 12 black olives,
• 2 tablespoons chopped fresh parsley

Dressing

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 2 small cloves garlic, peeled and crushed
• 1/2 cup extra-virgin olive oil
• Salt
• freshly ground black pepper

Directions

1. Cook the beans briefly in salted water until tender crisp.
2. Meanwhile, put torn lettuce in a shallow bowl and arrange eggs, vegetables, anchovies, and olives on top.Sprinkle with parsley.
3. Whisk the vinegar, mustard and garlic, then slowly drizzle in the olive  oil. Season toast, pour over the salad, and serve with crusty bread.

Enjoy, gentle reader, enjoy!

CS

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A Roundup of our Shavuos Recipes

Over the last couple of years we featured some great Shavuos recipes on these pages. To make it easy for anyone to find them, we”ll put up all the links together, right here.

For three superb cheesecake recipes, check out And the Winner Is…, or you can try Levana’s Ricotta Almond Pie. You’ll enjoy Pam Reiss’ Cheese Kugel it is different from the usual kugels and very tasty! If you are looking for a different recipe to make blintzes or you want a Macaroni, Tuna and Cheese Casserole, you’ll find them at: And the Runner Up Recipes Are.

Macaroni, Tuna and Cheese Casserole — Photo by: Giora Malinowski

For an incredible treat, you might want to look at Pessy Haskelevich‘s Beet and Asparagus Crosstata, at: The winning Recipe Is…; for a great soup, hardly anything is better or more refreshing than Cold Watercress Soup,  while there you might also like the Polenta Casserole au Gratin. One of my all time favorites, which I”ll make many times during the year besides Shavuos is: Fettuccine Alfredo with Mushrooms. If pasta, cheese and mushrooms are involved… I can’t help myself!

Fettuccine Alfredo with Mushrooms, I can’t wait!

This week we presented Dairy Beet Borsht, ‘Ataiyef – Syrian Blintzes? and another cold soup, Vichyssoise. i must confide in you, gentle reader, not only will shavuos be inspiring as a renewal of each individual Jew’s re-acceptance of Torah, but the food will also be delicious.

Wishing a chag same’ach – agutten yontef to everyone and may our hearts be fully imbued with the true spirit of na’ase venishma and may torah always be sweet on every Jew’s lips!

CS & SYR

Vichyssoise

It can be served cold or hot, but I prefer it cold; it’s perfect for summer and… perfect for Shavuos!

Yield: 6 servings

Ingredients

• 3 large leeks
• 3 tablespoons butter
• 1 onion, thinly sliced
• 1 lb potatoes, chopped
• 3 1/2 cups vegetable stock *
• 2 teaspoons lemon juice
• pinch of ground nutmeg
• 1/4 teaspoon ground coriander
• 1 bay leaf
• 1 egg yolk
• 2/3 cup light cream
• salt and white pepper
• freshly snipped chives, to garnish

Directions

1. Trim the leeks and remove most of the green parts. slice the white part of the leeks very finely.
2. Melt the butter in a saucepan. Add the leeks and onion and cook, stirring occasionally, for about 5 minutes, without browning.
3. Add the potatoes, stock, lemon juice, nutmeg, coriander, and bay leaf to the pan, season to taste with salt and pepper, and bring to a boil. Cover and simmer for about 30 minutes, until all the vegetables are very soft.
4. Let the soup cool a bit, remove and discard the bay leaf, and then press through a strainer or process in a food processor or blender until smooth. Pour into a clean pan.
5. Blend the egg yolk into the cream, add a little of the soup to the mixture, and then whisk it all back into the soup and reheat gently, without boiling. Adjust the seasoning to taste. Cool and then chill thoroughly in the refrigerator.
6. Serve the soup sprinkled with freshly snipped chives.

–oOOoOOo–

* Vegetable Stock

Yield: 8 1/2 cups

Ingredients

• 2 tablespoons sunflower or corn oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped leek
• 2/3 cup finely chopped carrots
• 4 celery stalk, finely chopped
• 3/4 cup finely chopped fennel
• 1 small tomato, finely chopped
• 10 cups water
• 1 bouquet garni

Directions

1. Heat the oil in a large pan. Add the onion and leek and cook over low heat, stirring occasionally for 5 minutes, until softened. Add the remaining vegetables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil, and simmer for 20 minutes,
2. Strain the stock into a bowl, let cool, cover and store in the refrigerator. use immediately or freeze in portions for up to 3 months.

Since I was a kid this soup was a favorite of mine, considering that very few dishes were deemed acceptable to my palate, that’s saying a lot about Vichyssoise. Try it, and you’ll be hooked too.

Enjoy, gentle reader, enjoy!

CS

‘Ataiyef – Syrian Blintzes?

Geila Hocherman‘s blog made it’s very promising debut yesterday featuring a recipe for incredibly delicious blintzes, thus I was inspired to look for alternative recipes from cultures other than my own or Geila’s Eastern European one. I wanted something different, or at least a different way of making the equivalent of traditional Ashkenazi blintzes. For many years I’d heard of Syrian ‘Atayef  and finally I found a recipe in Poopa Dweck‘s Aromas of Aleppo.

‘Atayef – Stuffed Syrian Pancakes

‘Ataiyef is not your ordinary Sunday morning pancake. Filled with ricotta cheese, deep-fried, dipped in chopped pistachio nuts, and topped with shira (Fragrant Aleppian Dessert Syrup), it is more like a five-star dessert. Aleppian Jews eat ‘ataiyef on happy occasions such as engagement parties.

these pancakes are one of the dairy foods customarily eaten during Shavuot (feestival of the giving of the torah). King Solomon’s “Song of Songs,” particularly the words “honey and milk are under your tongue,” inspired this dish. the sweetness of shira shares a symbolic connection with the sweetness of Torah, which the Jews received on Shavuot. ‘Ataiyef is also served on Hanukkah because it is fried, and thus symbolizes the miracles of oil celebrated on that holiday.

While this recipe offers a way to make the batter from scratch, you may find commercial pancake mixes more convenient than homemade.

Batter

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg, lightly beaten

• 1 cup ricotta cheese
• 1 cup vegetarian oil
• 1 cup shira (see below*)
• 1 cup pistachios shelled, blanched, peeled and finely chopped (see below**)

1. preheat a griddle pan over medium heat. wipe the pan with a paper towel dipped in vegetable oil.
2. Combine the flower, baking soda, sugar, baking powder, and salt in a large mixing bowl. Add the eggs and 2 1/2 cups water to the mixture. stir the mixture until the batter is smooth and there are no lumps.
3. Make the pancakes by pouring water, 1 tablespoon at a time, onto the griddle. Shape the batter into 3-inch-wide pancake, much like a thin crepe. cook on one side only. remove the pancake, when bubbles appear on its surface. keep the cooked pancakes by covering them with a clean towel.
4. Place 1-teaspoon ricotta cheese in the uncooked center of each pancake. Fold the pancake in half and pinch the sides firmly closed. Fill the pancakes as quickly as possible so they do not dry out. (At this point, the pancakes may be frozen for later use.)
5. In a medium saucepan over medium heat, heat the vegetable oil until it sizzles upon contact with a drop of water. Deep-fry the filled pancakes in the cold shira. Dip the point of each pancake in pistachio nuts. To ensure a crispy texture, place the pancakes on a tray in a single layer; do not stack or cover them.

Variation

For a non-dairy version, combine 2 cups firmly chopped walnuts, 1/2 cup sugar, and 1 teaspoon cinnamon and substitute for the ricotta.

Yield: About 4 dozen pancakes

–OoOOoO–

* Shira – Fragrant Aleppian Syrup

This simple syrup is a component of so many Aleppian desserts that it is a fixture in Aleppian refrigerators. The addition of rose or orange blossom water imbues it with an exotic flavor for which the Middle East is renowned.

When preparing shira, it is important to get the right consistency. For some Syrian sweets, a thicker syriup may be necessary. To thicken the syrup, keep it on tn the heat a a bit longer; if it is too thick, add some water and simmer again. when pouring shira over hot pastries, the syrup should be cold so the pastries stay crisp.

• 3 cups sugar
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon orange blossom water or rose water

1. Combine the sugar, lemon juice, orange blossom water, and 1 cup water in a medium saucepan over medium heat. Stir constantly with a wooden spoon until the mixture boils. Reduce the heat to low and simmer for 15 minutes, or until the syrup slides slowly down the back of a spoon.
2. Allow the syrup to cool. use immediately or pour into a glass jar and refrigerate. it will keep for up to2 months.

Note

All helou recipes use orange blossom water, rose water is used for other sweets.

Yield: 2 cups

–OoOOoO–

** Shelled, blanched and Peeled Pistachios

The tin, edible skin of the pistachio can easily be removed from the nut by blanching it. Cover shelled pistachios with boiling water and let them stand for 4 to 6 minutes, then peel off the skins.

Enjoy, gentle reader, enjoy! I most certainly will… my mouth is watering already.

CS

Dairy Beet Borsht

Growing up in Uruguay, I always used to look forward to Borsht Soup. Whether hot or cold, it was always a treat! I never got my mother’s recipe, but I made this one last night and it brought back some sweet memories of my childhood. With Shavous almost here, I thought I’d try a dairy version (parve, also given)

Beet Borsht

Yield: 6 servings

Ingredients

• 1 lb 8 oz small tender beets
• 1 large chopped onion
• 15 cups of water *
• 1 teaspoon salt
• pepper
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons brown sugar
• chopped fresh dill to garnish
• sour cream (optional, do not use if you prefer a parve soup)

Directions

1. Cut tops from beets leaving a bit of the stems attached, wash thoroughly to remove any sand or grit. Peel the betts and grate them. Transfer to a heavy pan. You might want to wear rubber gloves to prevent your hands being stained.
2. Add the onion to the pan and cover with the water. Bring to a boil over medium heat and simmer partially covered for about 30 minutes or until vegetables are tender. Take off from heat and allow the vegetables to cool slightly.
3. Ladle the liquid into a food processor and process until smooth. Rinse off the pan and put the soup back in it.
4. Bring to a boil over medium heat and add salt, pepper (to taste), lemon juice and sugar. Simmer for 3 minutes and taste, it should have a sweet and sour taste. If necessary add a little more sugar or lemon juice, if it’s a bit thick, thin out by adding a little bit more water.
5. Serve hot with a swirl of sour cream. Sprinkle with dill. You may also serve it cold if you refrigerate it covered, but you thin out the soup as it will thicken when chilled.

(Sometimes you may find a similar recipe using vegetable stock instead of water, I’ll have to do that next time.)

Enjoy, gentle reader, enjoy. I did! I tied hot, I can’t wait to try it cold.

CS

Wines I’ve Enjoyed – Part 1

Before the yomim tovim I make my way to Gotham Wine and Liquors (2517 Broadway – between 93rd and 94th Streets – New York, NY 10025; Tel: 212-932-0990), where I pick up old favorites, new selections I want to try and recommendations by Costas, whether for myself, or as gifts to family and friends.

Starting on Pessach I’ve tried some superb wines from $9.00 and up.

For the Four Cups, on the first Seder night, I drank the 2006 Segal‘s Argaman. Well balanced, easy to drink and made from Israel’s only native grape. The Argaman grape is a crossing between the Portuguese Souzão and Carignan. This delightful wine was fermented of the skins of Merlot; it shows notes of red and black berries. I should have gotten more than just two bottles of it!

The second night I turned to the 2010  Gedeon Cabernet Sauvignon for the Arba Kosos. It was fruity while combining toasted vanilla and tobacco notes from French Oak Barrels, with a smoky finish. I always buy this inexpensive selection by the case.

The 2011 Bartenura Malvasia has long been a favorite through various vintages since I first discovered the grape under the late Tonelli label. Aromatic, slightly fizzy and just sweet enough for even the inexperienced wine, it is  nice as a dessert wine or with a light meal. Very pleasant when chilled!

2010 Bravdo Coupage combines Cabernet Franc, Shiraz and Cabernet Sauvignon grapes, it exhibits slight floral notes mixed with subtle herbs and blackcurrant on the nose. On the palate it shows hints of black cherry, raspberry, ripe fruit and well balanced tannins, it has a long spicy finish and ends with a delightful hint of vanilla.

The 2009 Binyamina Reserve Gewurtztraminer Late Harvest has won 2 Gold Medals at the 2010 Terravino, the Mediterranean International Wine and Spirit Challenge. Made from Botrytis (Noble Rot) infected grapes, golden yellow in color with a rich and complex aroma of tropical fruit, honeyed dried apricots, lychee, red grapefruit and rose water. Its high sugar level is beautifully and precisely balanced by a natural crispness, it has a rich and long lingering finish with dominant fruity and floral overtones.

2009 Dalton Shiraz – Very dark in color, the nose is intense with black berries and liquorice, on the palate its shows buttery notes of cherry jam, caramel and a hint of black pepper. The wine shows soft integrated tannins and a long finish.

2011 Dalton Moscato is slightly effervescent with a fresh floral bouquet. Incredibly aromatic, and with just enough sweetness to not become cloying. It’s a perfect dessert wine!

2009 Livni Pinot Noir – Made entirely from Pinot Noir grapes, aged in French and American oak barrels it is full bodied and with a very deep garnet color. On the nose it shows blackcurrant with barely a hint of vanilla. On the palate it exhibits ripe cherries, wild berries and raspberry, with slight overtones of earthy minerals.

Connoisseur and novice alike will greatly delight in any of the above selections.

CS

The Zen of Kitchen Mastery – Lévana Kirschenbaum at De Gustibus

As Sal Rizzo (Owner/Director of De Gustibus) so succinctly stated, “Levana, you’re very Zen in the kitchen.” He totally ‘got it’! What makes Lévana’s recipes so magnificent is their utter simplicity; like her un-garnished use of wholesome fresh healthy ingredients – roots and all - or opting for basic easy tools like food processors and shallow pots and bowls – that facilitate expedience and functionality in prep, or not overwhelming a dish with too many ingredients, thus silhouetting the key flavors, allowing their fine characteristics to fully emerge. It’s a style of cooking where less really is more.

“The sign of a good cook is a good plan”, said the very ‘present,’ in control, Lévana, as she demonstrably zipped through five delicious dishes in well under two hours, all the while providing a virtual wellspring of food tips. (“Peel the back of the celery stalks – then they won’t be stringy and you’ll lose the bitterness.” “Add pepper to your recipe at the very end of the cooking process, – pepper that’s cooked gives off an acrid flavor” ) Lévana‘s immeasurable kitchen wisdom is rooted in 35 years of passion for excellence, unstinting experience and relentless experimenting until utter perfection was achieved; available now in her magnum opus, her new cookbook The Whole Foods Kosher Kitchen. ”The Whole Foods Kosher Kitchen is the culmination of a whole life’s work!”.  “It’s about cutting corners on steps, not ingredients… Everything about cooking is about the mindset.”  How Zen is that!?!

Lévana demonstrated six dishes, contemporary versions of traditional Morrocan cuisine: Chickpea Soup, Fishballs in Lemon Mustard Sauce, Spicy Lettuce Salad with Chick Peas and Preserved Lemon, Hot and Sweet Parsnips, Lamb Stew with Artichokes and Mushrooms, Almond Shortbread Cescents. Each was perfectly balanced, a virtuoso performance of a symphony of flavors. As you can see, the lamb shank recipe below uses onlythree main ingredients and two spices to achieve it’s desired simply delicious outcome.

Lamb Shanks with Artichokes and Mushrooms

All participant got to eat every recipe demonstrated

Ingredients

• 8 lamb shanks, or 3 1/2 pounds cubed lean lamb stew
• 2 good pinches saffron
• 2 teaspoons turmeric
• 2 pounds button mushrooms
• 2 10 ounce boxes frozen artichoke hearts, thawed

Instructions

Put the lamb shanks or cubes in a heavy pot with water to cover. Bring to a boil. Reduce to medium, cover and cook 2 hours. Add safron, turmeric and mushrooms and cook for another 15 minutes. Make sure you don’t bruise the artichokes. The liquid in the pot should look thick and creamy. If it is too thin, transfer the meal and vegetables to a serving platter with a slotted spoon, and reduce the sauce on a big flame until it reaches the consistency of maple syrup. Pour the sauce over all. Serve hot alone or with roasted potatoes.

Sal Rizzo is an extraordinary moderator and host. He asks good questions that bring out the best in the great chefs appearing at the various De Gustibus‘ series. It is no small feat to figure out the logistics of featuring kosher chefs and providing kosher food to attendees under strict kashrut standards. Yet Sal and his terrific staff make it look easy, as they provide a stage that features kosher cuisine as an integral component of the best of the international gourmet scene.

Viva Mexico! – Ladino Tapas Bar and Grill

Ayyy, que Churro! * I don’t mean the guy, I mean the churro. I know it’s putting ‘last food forward’, but it was my first churro, and it was – out of this world – delectable, what with its delicately soft center and doubly crispy sugary brown dough dermis.  It makes donuts and Chanukah ponchkes a distant also-ran. CS, who waxes nostalgic when prompted by food, especially Latino food, said he grew up on churros at home in Uruguay, I ‘d have been a South American version of Violet turning Violet at Wonka’s factory,  -a blimpy rolly- poly rotundness with an insatiable appetite for doughy decadent sweet sticks conveniently available at the corner street vendor, que problema! – and  so it was for CS as he re-tells his post-holocaust youth where a fat kid was a healthy, happy thriving kid-but I digress…

We walked into Ladino’s at 4:30 – about a half hour before dinner service officially begins, and the place was already filling up with cosmopolitan looking clientele looking to chat and chill at a place that already felt local and homey, though it just opened recently. I warmed to the burnt siennas, brown adobe and soft pillar candle lighting; the Diego Rivera/Alex Morales artwork, the modern spatulate flatware and artifact looking serving dishes, like the volcanic rock four legged guacamole bowl, gave the place an organic, native, Aztec feel.

The only tables available by the time we left at 6:30…

We asked Chef Alex Petard to surprise us with his choices, and were served ceviche de atún and ceviche de red snapper, the former in a nice lemon sauce, the latter in a more mayonnaise base. the crunch of the slawed red green and yellow peppers, the quality of the fish and combined flavorful sauces be-sided with  awesome guacamole and chips made  a palate whetting beginning.  The accompanying cilantro and the tomato dips were spiced’ just right, dipping well with all that followed.  

Spicy chicken wings followed, while the outer crispness was perfect, the meat was a bit dry. A plate with three succulent taquitos (veal breast, chicken, and beef) was brought us; I especially liked the red tomatillo sauce on the chicken taquito.  All three were good, but to my taste, the chicken  taquito was most piquant. The veal and beef taquitos, though texturally different , tasted somewhat similarly and were perked up by the fresh lime provided that CS squeezed onto them; the home made taquitos were perfect.

Tamales with chicken and green tomatillo came next, the look authentic-laid out organically on a corn leaf; the taste  interesting but bland – too heavily starched- insufficient contrasting sauce and/or spicy flavoring though it had potential.

Dessert, made by Pastry Chef Jose Leon, was incredible! Between the churros  9mentioned above) the vanilla flan covered with coconut shavings, good latte and espresso, the meal ended with memorable parting flavors.

Vanilla flan with coconut shavings… Delicioso!

The wine (Lan Zur Merlot 2011)  young, with overpowering tannins and a bitter end  to my taste, became  more tolerable as it had time to aerate during the various courses. Service by Jeff was impeccable and most attentive; he described each dish in good detail and did small big things like wipe the table clean during service; it certainly was above and beyond the call of duty!

All in all, CS did not exaggerate in his praise of Ladino, yesterday’s early tasty dinner corroborated it. I liked the chilled munch and chat atmosphere and look forward to coming back on a motzey Shabbat, after Shavuot, when live Latino guitar music will be featured!

SYR

* Latin American expression for a very handsome guy

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