Archive for the 'family kosher dining' Category

07
Jul
11

The Kosher Scene’s Prix Fixe Special at 18 Restaurant


It’s summer and you don’t feel like cooking every evening, besides the kids are likely in camp and it’s just the two of you at home. Why not let someone else do the cooking and avoid the preparation time and the cleanup? Of course, you want reasonable prices, so… with the lazy days of summer in mind we bring you (starting on July 18th):

18 Restaurant

240 East 81st Street, New York – (212) 517-2400

THE KOSHER SCENE SPECIAL DINNER PREFIX MENU

$32.00 per person, tax and gratuities not included. All wine, beer and alcohol billed separately.
Any item not on the Prefix will be billed separately

May not be used in conjunction with ANY other special

APPETIZER

Combination Platters:

Humus, Babaganuosh, Turkish Salad, Tahini

Mixed Green Salads

Assorted Breads

Photo by: seamlessweb.com

ENTREE

Eighteen Mixed Grill Kebob Special Combo Platter:

Chicken

Beef

Side Dishes: Choice of 2

grilled vegetables

french fries

mashed potatoes

basmati rice

DESSERT

Coffee/tea

Assorted Rugelach or Slice of Cake

Cold beverage (non alcohol) included

The food’s delicious, the price is very reasonable, the portions are generous, the ambiance is elegantly casual, a perfect eatery to take your wife, your date or the family. Go ahead, treat yourself! All of you deserve it. (For this Pris Fixe, please print out the following  .pdf)

18 Restaurant
240 East 81st. Street (map)
New York, NY
Telephone 212.517.2400
www.eighteenrestaurant.com

CS

03
Feb
11

Yummy Grill


It may be small and unpretentious, but don’t let that fool you. This hidden jewel, Yummy Grill (543 Kings Highway – off East 4th; Brooklyn, NY; Tel: 718.375.7557), serves up delicious food featuring Cavcasian and Israeli cuisines.

A partial view...

Chef/Owner Eli Hizkiyahu graduated, as Chef, from Israel’s famed Tadmore Hotel School in Herzliya. He arrived on the American shores about 19 years ago and made a successful career using food as his canvass. From fashioning Tfillin out of watermelons, to birds about to take off in flight – out of fruits and vegetables, he’s done it all as he travelled the length and breadth of the US plying his trade of food decoration at numerous catered and private affairs. About 9 months ago, Chef Eli and his wife opened up their current venue.

My companion RN and I stopped by for lunch, recently. She started out with a Lamb Soup…

Lamb Soup

It was nicely presented, spicy and very savory; in fact, it could have served as a complete meal by itself. It contained a few lamb bones, slivers of lamb and rice. Excellent! She described it as perfect comfort food for a winter day.

I started with an Avocado Salad. I have never been a fan of avocado, but the taste of this one was exceptional. Colorful, nicely but subtly spiced, it contributed to change my mind about avocado.

We then shared a platter of Baby Lamb Chops

Baby Lamb Chops

They were tender, juicy and had a very attractive aroma; came with a side dish of mixed Grilled Vegetables, consisting mostly of mushrooms, onions and peppers grilled to perfection.

We followed with a plate of Baby Chicken Kebab…

Baby Chicken Kebab

Tender, juicy delicious, it also came with those superb Grilled Vegetables (we just couldn’t enough of them!). All was served us in whimsically shaped but practical china, a delight to the eye. I washed it down with an Israeli malt. RN finished her meal with a delightful Tea w/Nana (mint leaves), while I had a coffee.

Ample portions, superb flavors, and very reasonable prices… isn’t it time to visit Yummy Grill?

CS

04
May
10

Savor It!


Savor (2925 Avenue P; Brooklyn, NY 11229; Telephone: 718.338.1353), a newly opened dairy restaurant is off to a running start with a superb menu. It features Mediterranean and Asian dishes, each made in authentic, exacting manner without compromise.

A partial view...

SYR and I had the pleasure of eating here, mid-afternoon today. Lior Saiag, the Chef/owner graduated from the New York Restaurant School in 2000 and has since worked at some of the most prestigious eateries in town, under very demanding famous chefs in the city.

Savor represents sort of a coming home, where Chef Lior can provide the frum community with the exacting cuisine standards which, while de rigueur in the non-Jewish world, have not always been present in kosher restaurants. With a more sophisticated consumer, with a clientele no longer content with the standard fare of the past, Chef Lior family is bringing to Savor a rich and wholesome menu.

We started our meal with the in-house made bread and butter.

A light focaccia served on an oak board

SYR followed with Salmon Stuffed with Spinach and Feta, it comes with herbed orzo and a cherry tomato salad.

Salmon Stuffed with Spinach and Feta

The subtle blend of flavors was perfect match. While SYR, never cared for Feta cheese, combining it with with the salmon and the spinach helped her discover a savory dimension she never before experienced.

I had their Chilli Rubbed Grilled Tuna.

Chilli Rubbed Grilled Tuna

It came with buttery mashed potatoes and lemon scented steamed broccoli. The tuna tasted amazingly like a beef steak. As a potato lover, I found the mashed potatoes incredibly delicious and even the broccoli was delectable (my mother would never have imagined I could ever say such a thing about broccoli!).

A great meal at a restaurant with a very nice Mediteranean décor. The attention to detail in the presentation, in the cooking and in the appearance of the restaurant, make it quite obvious that this establishment represents a labor of love, a chef’s dream come true even as it constantly evolves.

CS

Savor on Urbanspoon

29
Apr
10

Cooking with Lévana – Part 4 – Recipes!


Lévana has again allowed us to share 2 recipes with our readers.

Zucchini and Fennel Soup

Hot, creamy, delicious!

1/3 cup olive oil
4 large leeks, sliced
8 cloves garlic
6 ribs celery, peeled
Heads and leaves of 3 large fennel bulbs (save some leaves for garnish)
3 large yellow zucchini, cut in large chunks
2 teaspoons turmeric
1 tablespoon anise or fennel seeds
2 quarts water
2 cups dry white wine
Salt to taste
4 cups milk or non-dairy milk
Pepper to taste

Heat the oil in a wide heavy pot. In a food processor, coarsely grind the leeks, garlic and celery. Add to the skillet and sauté until translucent. Add all but the last 2 ingredients, and bring to a boil. Reduce to medium and cook, covered 30 minutes. Add the milk and pepper and bring to just below boiling point. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot or chilled, topped with fennel leaves or you may sprinkle some celery over the soup.

Chicken Breasts with Artichokes and Carrots

Butterfly thinning the chicken cutlets

First the layer of chicken...

1/3 cup olive oil
1 large onion, choped
8 chicken cutlets, pounded medium thin, thoroughly dry
Flour
2 good pinches saffron
1 teaspoon turmeric
1 1/2 cups water
Ground pepper to taste
2 tablespoons grated lemon peel
1/2 cup good quality sliced pitted olives
6 very thin carrots, cut into inch sections
1 pound artichoke hearts (whole) or bottoms (quartered)
1/3 cup lemon juice

...and then all the ingredients.

Heat the oil in a very large skillet. Add the onion and sauté 2-3 minutes. Roll the cutlets in flour, shaking out excess. Add to the skillet and sauté 2-3 minutes on each side. Add all but last ingredient and bring to a boil. Reduce the heat to medium and cook covered 10 minutes. Add lemon juice and cook another 2 minutes. Serve hot. Room temperature OK.

Enjoy!!

CS

RELATED POSTS

Cooking with Lévana – Part 3 – The Rush of the Rustic

Cooking with Lévana – Part 2 – Recipes!

Cooking with Lévana – Part 1

Lévana’s Recipe

26
Feb
10

Olympic Pita in Manhattan


Olympic Pita(58 West 38th Street; New York, NY 10018; Telephone: 212.869.7482), provides proof positive that a restaurant in Manhattan can provide good, wholesome, food without being expensive.

Olympic Pita, at its Manhattan location

I was there on a recent Sunday and the presentation was simple, the taste very good, the atmosphere warm and inviting.

I started the meal with a very unusual sushi roll, Sabich… It consists of hard boiled egg, pickled cucumbers and eggplant. No fish of any kind! Very tasty and imaginative adaptation of a traditional Iraqi dish.

I also had their 5 Sampler Mezze, it included israeli salad, fried eggplant, tabouli, Moroccan carrot and matbuha. Each of these was excellent.

I followed with a Beef Eye Steak.

Beef Eye Steak

It was tender, juicy, somewhat smoky and absolutely delectable. I also had their Shawarma, which comes wrapped in rice and paper to look like a pair of exotic flowers. These two were succulent.

I also had an Iraqi Style Beef skewer.

Iraqi Style Beef skewer

A very aromatic ground spiced beef, nice tasting, tender and juicy.

I also had the in-house Lafa (an oversized, thin pita) which I managed to photograph while baking.

My Lafa being baked

There, on the left side wall is mine. I got it piping hot! Those middle easterners know what’s good! I washed it all down with a glass of very good red house wine.

Though it is located in midtown Manhattan, the prices are very Brooklyn. The food was unpretentious, but the quality, the taste, went far above their price range. No fancy French or Italian names here, merely standard Mediterranean and Middle Eastern fare. I will most definitely be back.

CS

12
Feb
10

El Gaucho Steakhouse


Walking into El Gaucho Steakhouse, (4102 18th Avenue; Brooklyn, New York 11218; Telephone: 718.438.3006) brought back many fond memories from my childhood in Montevideo, Uruguay. The authentic decor, the food, the aromas… ah…

A detail of the wall mural

The meal consisted of some favorites from my childhood and adolescent years… yeap, these dishes were just as good as I remembered them… maybe even better!

I started out with their Empanada Casera de Carne. A turnover with beef and criolla sauce and a salad. It has a crispy exterior, and a very flavorful interior.

I followed with a Chorizo Parillero.

Chorizo Parillero and the authentic ambiance at El Gaucho Steakhouse

It was juicy and very aromatic!

For the main I ordered their mock Filet Mignon.

Filet Mignon

This cut is made from the eye of the ribeye, I ordered it medium. It was served with potato puree and mushroom sauce, garnished with minced scallions and mixed vegetables.

For dessert, I ordered their cake of the day.

Chocolate Cake and Ice Cream

It consisted of a hot molten chocolate cake and vanilla ice cream with chocolate topping. A fitting crown for a meal filled with memories and tastes of yesteryear. A true delight for decadent pleasures!

I washed it all down with a very good 2006 Layla Malbec from the Mendoza region of Argentina.

El Gaucho Steakhouse has a well stacked cellar with a nice selection of Argentine, Italian, American, French, Israeli and Australian wines, all kept at the proper temperature.  Mr. David the owner got his education in a restaurant in Buenos Aires, Argentina. They have a large Argentinian parrillador (grill) on premises and the Chef himself is from Argentina.

The food was delectable, the memories came flooding amidst the decor and the aromas… I’ll be back!!

CS




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