Chef Haim Dadi – The Dream Concrete

Since he was very young, Haim Dadi knew what he wanted to do. His parents had a restaurant in Israel and whenever he visited their place – as a child – he loved the hustle and bustle, the aromas, the sounds of the patrons.  He is currently Chef/Partner of 18 Restaurant on 81st Street and 2nd Avenue. I’ve watched and followed him through every area of his restaurant and – as amiable as he is outside the cooking area – it is in the kitchen that he truly comes alive as he cooks, as he talks to his staff, as he experiments with more delicious ways of preparing his fare.

I spoke to Chef Haim recently to find out what makes him tick, what it is that spurs him on. Twenty five years ago he opened his first restaurant in Beersheva with his brother, serving mostly shawarma and a few other grilled items. Three years later, he arrived in New York and opened his first venture in Forest Hills – Tel Aviv Haktanah, though very successful he did not get along with his partner.

He left for a place in Manhattan called Shelanu, which eventually evolved into Mr. Broadway. It started out with a limited Israeli menu, yet considering the demographics in and around its location, it did not work too well. Over a period of seven years they slowly introduced various new types: deli, Chinese, shawarma and sushi. With the addition of all those cuisines Mr. Broadway, soon had one of the largest menus in Manhattan. With very moderate prices and the rich selection they expanded over the years and became a very successful venture, a fixture of the New York kosher Scene.

About a year ago, Chef Dadi was ready for bigger challenges. Together with Sidney Cohen he opened up 18 Restaurant on the premises of what used to be the high end Turquoise. In spite of the high quality of its servings, Turquoise had become a victim of the new recession.

Walking into 18, with its turquoise wall and aquarium, opposite an antiqued stone wall and red fixtures, gives the impression of an upscale expensive place. A quick look, however, at the menu immediately dispels the notion of “expensive.” The food served here is of higher quality than at his former place and in the year since they’ve opened they managed to gather a faithful following that fills the restaurant every day at lunch and dinner. The sushi is superb, and coming from someone who never touched fish until two years ago, someone who never thought he’d ever taste sushi, you can take it as very high praise indeed. I can never resist ordering Chef Haim’s Yemenite Meat Soup, or his juicy hamburgers. He doesn’t serve exotic dishes, instead he specializes in a wholesome array including Eastern European, Mediterranean, sushi and deli selections. He envisions 18 as a purveyor of high quality food at reasonable prices and… the concept works!

As a young child, Haim Dadi had a dream; as a man, he’s made the dream concrete!

CS

This Week’s Events…

The $32.00 Prix Fixe Special Menu at 18 Restaurant continues:

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

THE KOSHER SCENE SPECIAL DINNER PRIX FIXE MENU

$32.00 per person, tax and gratuities not included. All wine, beer and alcohol billed separately.
Any item ordered, 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

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 Prix Fixe, please print out the following  .pdf)

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

With the Nine Days fast approaching, tonight’s cooking demo by Lévana features:

Monday, July 25th

The meatless feast. Gluten-free

The nine days are almost upon us. Thank Goodness we hear less and less grumbling about being “limited” to meatless dining: Incidentally, this is the way we eat at home all week, so no hardship here, only delicious treats, with sizzling international flavors.

• White gazpacho
• Artichokes and carrots in lemon sauce
• Mock crab cakes with red pepper coulis
• Linguini with roasted cauliflower and bread crumbs topping
• Green fruit salad
• Pecan lace cookies.

Click Here to Register!

Enjoy 18 Restaurant and Lévana’s Dinner and Show, gentle reader.

CS

Live from Nargila! – Part 2

This past Wednesday, The Kosher Scene Radio Show did a live broadcast from Nargila Grill (1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700).

From left to right: Esti Berkowitz (Primetime Parenting), Alessandra Rovati (Dinner in Venice), Marlene Mamiye (The Kosher Hostess), Yours Truly, at the controls (The Kosher Scene), Kim Amzallag (Mishpacha/Kosher Inspired Magazine); Suzannah Raff (The Kosher Shopaholic), not pictured - as she spoke to us on the phone - Amy Channa (The Gluten Free Maven) PHOTO BY: Irving Schild

Nargila Grill is a Middle Eastern/Mediterranean type restaurant, the decor authentic Middle Eastern, with softly piped in music to match.

Getting ready to order. PHOTO BY: Irving Schild

After the show we all enjoyed an incredibly delicious meal consisting of assorted Mediterranean salads, beef, lamb, and chicken kabobs. Each type of meat was done in a variety of styles and came on multiple skewers, each more succulent than the other!)

We are going back next Wednesday, to do another live show and to enjoy the owner’s mother’s Bukharian cooking. She comes in once a month to prepare some real delicacies. My mouth is watering just thinking about it. Why don’t you join us at: Nargila Grill (1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700), next Wednesday evening? We’d love to meet you and we know you’ll love the food! We’ll leave the light on for ya. May we have the pleasure of seeing you there?

CS

Kaizen! Perfection at Prime Ko

Have you ever had one of those microcosmic moments in time encapsulating a window onto something so much bigger in its depth and substance? Though most of mine have not been food moments, this one surely was this past week at the Japanese inspired restaurant Prime Ko (217 West 85th Street New York, NY 10024-3901 - (212) 496-1888) when I tasted Chef Makoto Kameyama’s signature sushi Crispy Rice with Spicy Tuna appetizer. But more about that in a moment…

CS and I were escorted into the ground floor dining area; they’ve got a lower level with a wet bar, TV screen and more seating. Décor showed subtle Japanese influences. The waiting area had these lovely brown leather boxy ’kabuki’ shaped chairs and couch, fresh orchids on a dark rectangular table, with a wall of hand-painted coral peonies on soft aqua…

Wall dividers of slatted mahogany separated one area from another; windows were shaded with white bamboo semi-transparent treatments. Seating was brown textured suede on wood, a few striped suede backed benches, all tucked into square darkwood tables. Settings consisted of simple white geometric china, flatware laid out on deep red bamboo textured placemats, and chop-sticks resting on logo enhanced wood pieces. Lighting was recessed in one area and a framed oval shaped ruched red fabric with a back lit center aperture against the far wall, with a row of rice textured globe light fixtures in the other area.

A partial view...

Esteemed Chef Makoto Kameyama, the former prized Sushi Chef at Prime Grill for the past ten years, has served as Executive Chef at Prime Ko since it opened last year. His experience began in Tokyo where he assisted his father, a prominent Edo-sushi chef running a successful restaurant in Japan. In1981, Chef Kameyama came to the US and opened his own Japanese restaurant. Transitioning to Japanese kosher posed quite a challenge. Aside from the dietary restrictions on pork, shrimp, crustaceans, etc. sourcing fine quality kosher fish for sushi and sashimi, replacing basic Japanese cooking elements like bonita flakes and dashi (made of fish bone, until recently unavailable with a kosher certification), achieving consistent textures and creating exciting sauces were but a few of the obstacles he faced.

Chef Kameyama is very pleased with healthy low fat and low cal Japanese cuisine becoming staple of the American diet. Be it the DHA and heart healthy fresh fish, lung healthy miso, or vitamin mineral-rich seaweed, it is thanks to Japanese cuisine masters like Kameyama that this healthy streamlined fare is taking the nation by storm.

Now, back to our meal… The opening appetizer was an assortment of Rainbow Roll, yellowtail, tuna, and salmon sashimi and that fabulous Crispy Rice with Spicy Tuna I mentioned earlier. That was the defining moment of kaizen (Japanese for perfection) . The mouthful of toasted rice cake topped with spicy tuna pureed with bell pepper, topped with jalapeño and aioli sauce was a bite of pure perfection. The creative combination of textures and genius flavors conjoining to taste so remarkably well, spoke volumes about the artistry of a chef whose collective experience and expertise arrive at the table each time this signature dish is served. Bravo! Omedetou!

Sushi and Sashimi

But we were just getting warmed up… CS and I shared lovely grilled miso Chilean Sea Bass skewers in a spicy teriyake sauce served aside sautéed bok choy & veggies which couldn’t help but be outshined by an outstanding Tuna Delmonico, edged in breading served with jalapeño sauce, wasabi, beet and ginger sauce, with a side of soba noodles and pickled radish/onion/carrot garnish.

Tuna Delmonico

Our waiter, Al, our server, Lebron, treated us like royalty; they were friendly, efficient, informed. I thought we were getting the ‘special treatment’, but service to the tables nearby was just as extraordinary. Al, had the menu and wine pairings memorized down to the last nori seaweed bit & dot of sauce. Service was the epitome of high Japanese hospitality; water goblets refilled with Prime Ko’s own filtered carbonated water, napkins refolded, tables cleaned between courses, and soy sauce, dishes and silverware replaced with the arrival of each new dish.

We enjoyed a cleansing, refreshing Borgo Reale Pinot Grigio 2007 as we waited for our next course, a medley of kobe chopped beef dishes. We sampled Kobe Meatballs with ground ginger and garlic in miso sesame sauce, spicy Kobe Pizza - crispy dough, house made marinara topped with chopped salad & chopped wagyu. Wagyu Beef Sliders – a mini kobe hamburger with spicy aioli and teriyake sauce – completed this tasty Americanized trio.

Cutlery was replaced again with a fresh set including steak knives. I starved myself till dinner in anticipation, but this was turning out to be a most extravagant meal… The best was next! Three ounces of the most amazing Kobe/Wagyu steak resting on a slab of Himalayan salt rock witha side of white mushroom cooked at our table with a spritz of fresh lime. When quality is this good, extra spicing could only detract from it natural flavors – it was melt-in-your-mouth delicious.

Taken before being cooked at table-side. 3 ozs of marbled beauty!

The second steak dish was a 6 oz. Grain Fed Chateau-Briand with vegetable rice served with a jalapeño/uzu/teriyake sauce, with salad and rice. The steak was so good, I would have preferred the sauce on the side.

Steak Chateau-Briand

Chef then surprised us with Eggplant Dengaku. Baked eggplant topped with miso and sesame sauce. Unusual, and superbly tasty. The evening’s crown,  came with the creative and most beautiful desert dish pictured below.

Beautiful presentation, superlative tasting

Two crepes laid out like a Japanese fan, topped with blueberries and strawberries with hot chocolate sauce, sprinkled with green tea powder and confectioner’s sugar that looked like fairy dust. Need I say more?

A brilliant meal overall. Our thanks to Chef Kameyama and the staff of Prime Ko for a thoroughly enjoyable experience.

SYR

Cafe Renaissance

Last week RN and I had an early dinner at Cafe Renaissance (802 Kings Highway, NY 11223-2240; Tel: 718.382.1900). We were prepared for a sumptuous, scrumptious meal but even so we were pleasantly surprised.

RN opted to begin her early dinner with Sauteed Artichoke in a very aromatic lemon-garlic sauce. Delectable, she said.

I started with a colorful Green Dragon Sushi Roll, it consisted of spicy salmon, cucumber, avocado, topped with spicy mayonnaise and crunch…

Green Dragon Roll

We both found it succulent; the spicy salmon gave it just enough of a bite, a great meal starter!

Next I had a Citrus Salad…

Citrus Salad

It came with Romain lettuce, baby greens, cherry tomatoes, cucumbers, walnuts, pomegranate seeds and pomelo strips. The blend of flavors of fresh fruit and vegetables combined to form a perfectly harmonious symphony of wholesome flavors.

RN opted for the Healthy Salad, with low glyceride pasta, sauteed spinach, broccoli, olive oil, garlic topped with Parmesan cheese.  She described it as perfectly cooked pasta, with a superb cheese topping.

We then shared a Greek Salad with feta cheese, olives and more. Again, like the earlier salads, this one did not disappoint.

Starting the mains, we shared a very tender St. Peter’s Fish…

St Peter's Fish

It came accompanied with red, yellow, and green peppers with a flower carved lemon. It was juicy, tender and neither tasted nor smelled fishy. Quite good!

We segued the above dish with a Grilled Salmon for RN and a Salmon Teriyake for me. Both were delicious and while the list so far should have been enough to satisfy the most ravenous creature, we were not done yet…

We finished the meal by sharing a Four Seasons Pizza…

Four Seasons Pizza

Its eight slices infour sections consisted of Vodka & Cheese (my favorite!!), Mushroom, Roasted garlic and Cheese, Tomato Sauce, Black Olives and Pesto over Cheese, and Roasted Tomatoes, Broccoli and Cheese. As a pizza connoisseur, I am compelled to give this combination very high marks.

We washed the meal down with a Bartenura Pinot Grigio 2008. A well balanced dry white wine with tangy lemon/grapefruit aromas and flavors and a great aftertaste. All in all it was a very enjoyable meal, beautifully presented, but…

Considering the amount of dishes we consumed and pleasantly surprised as we were at the consistency of freshness, quality, and unsurpassed flavor I felt obligated to speak to Cafe Renaissance‘ owner, Shaul Ashkenazi. We wanted to know about his background and how he developed the successful philosophy behind this eatery.

Shaul started out in the business under his father, 40 years ago; the father owned and operated a very popular restaurant on Tel Aviv’s Rechov Sheinkin. Among the restaurants habitués were many prominent politicians (including Golda Meir) and financial bigwigs who often concluded many a political or financial deal at the restaurant’s tables. Later, in 1975, Mr. Ashkenazi opened up his own place in Ramat Gan (Gute Gute), next to the Stock and the Diamond Exchanges.

Eventually, after the death of his father, since all his siblings were already in the US, he too emigrated to these shores. Ten years ago he opened Cafe Renaissance, he sought only quality fresh ingredients and required each Chef do things his way. While most Executive Chefs get to decide on the menu, here only Shaul and his wife Tikvah make those decisions. Any item on the menu gets rigorously tested by the couple and honed to perfection before it is ever served to any restaurant patron.

Shaul’s son-in-law Ronnie manages the Ashkenazis second venture Cafe Venezia (1391 Coney Island Avenue Brooklyn, New York 11230; Tel: 718.258.5400). We’ll just have to try it!

CS

More Superbowl Specials…

SYR and I spent such a wonderful evening last night with Sidney and Tammy Cohen at 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400). It was worth braving the cold and ice to have the opportunity to shmooze with them.  The restaurant was hopping with the evening crowd, who also ignored the weather to get a consistently great meal at 18. Tammi and her husband are so friendly and have such good business and food sense, it was great to see their restaurant thriving.

I had to have the Yemenite Meat Soup again, aside from the perfect weather conditions it’s just too good to pass up (this is winter comfort food at its best!). I’ve tasted this soup at a few well known establishments and I can assure you none came even close.

18‘s got a new sushi chef from NOBO.  I dont know what magic this guy puts int0 his sushi and sauces, but they were extraordinary. We  had his sushi roll and a  shredded fish salad, they tasted sensational. Considering that until 14 months ago I did not even touch anything remotely resembling a fish, you can believe this is very high praise!

If, unlike me, you are not into Indian food, 18 Restaurant is having their own Superbowl Special:

Colorful and delicious

• 10 ASSORTED OVERSTUFFED DELI SANDWICHES
• 10 ASSORTED SUSHI ROLLS
• COLESLAW, PICKLES, POTATO SALAD
• 30 ASSORTED MINI POTATO KNISHES, HOT DOGS IN BLANKET, MUSHROOMS IN PUFF DOUGH

$199

Now that they have their Liquor License,  18 Restaurant will – every motzey Shabbat (open from 8:00 pm to midnight) – give you a free glass of wine with dinner.

Warm and friendly

We raved about 18 Restaurant‘s food before, having revisited this eatery, we still rave about it. The sushi is superb, the soup is delicious and will warm your bones on any cold winter day, their hamburgers are in a class of their own. Why not give them a try? If this isn’t one of your favorite kosher restaurants already, it soon will be!

CS

Natural Village Cafe

Warm, welcoming, classy, delicious… these four words give us a faint idea of my impressions of Natural Village Cafe (2 Avenue I – across from Shoprite Supermarket – Brooklyn, NY 11218; Tel: 347.492.5337 or 347. 417.6424). The restaurant is cholov Yisroel and pas Yisroel, with a mashgiach temidi and under the certification of Harav Meir Goldberg of the Va’ad Hakashrus d’Flatbush.

Upscale atmosphere, organic fare, beautiful and healthy in every possible way...

Nina Shapir, who presides over this eatery is truly a fascinating personality, the personal journey that changed her life and motivated her to open this establishment is full of commitment and dedication.

Fourteen years ago, Mrs. Shapir – a very young mother of three – found herself sick and unable to move, unable to cope. It was not a question of being financially overwhelmed, any such concerns were well taken care of. Medical tests and treatments produced no positive results, on the contrary things inexplicably kept getting worse. She met Harav Chay Azoulay, from Herzliya, who told her the real malady was not physical but rather one that affected her neshama. After some thought, trying to make sense of Rav Azulay’s words, she went on a detox diet with the help of healthfood stores, intent on ridding herself of all negative energies. This decision was followed by six very hard weeks before she saw any measurable improvements but soon after she was her old active, curious, intelligent, enterprising self again.

At this stage, Nina decided to help others who, though similarly afflicted, may not be aware of the real source of their health troubles. She went on to study Healing Arts at The School of Natural Healing in Utah from which she graduated. Seven years ago her first organic restaurant opened its doors. Her partner, however, was not frum and it proved frustrating eventually Nina bought her out. In 2008 she moved to the present location which combines her personal philosophy, her exquisite sense of aesthetics and the true love of a foodie for superb fare. She also has an an office adjacent to the restaurant where she treats the many in search of natural healing.

The restaurant sports geometric patterns on its walls and ceiling, with warm earth tones that give us a clue to the owner’s style and personality. Chef Bobby Brabaloni is a graduate of the Culinary Institute of America – America’s foremost Culinary School – a fact which becomes obvious when you see the presentation, smell the aromas and taste the wonderful flavors.

My companion and I started our early dinner with a dish of Stuffed Mushrooms…

Stuffed Mushrooms

It consists of white mushrooms with sauteed onions, creamy pesto sauce, melted mozzarella and feta cheeses with a kick of chopped parsley. It was a perfect opener to a memorable meal.

We segued with their Village Pizza…

Village Pizza

It came in a sesame crust, red onions, mushrooms, two types of mozzarella cheese and their very own red sauce. I know pizza, I’m a pizza addict and I must confess this one ranks among my favorites. My companion also found it delicious.

Next we had their Salmon Salad…

Salmon Salad

A superbly tasting salad fresh romaine lettuce, tomatoes, cucumbers, grilled salmon, pan sauteed red inions, cherry tomatoes, mushrooms with a subtle teriyaki sauce. A fitting crown to our meal!

Wholesome food, warm ambience, reasonable prices, a nice bakery on premises… I know I’ll be back again and again.

CS

Pardes Restaurant

Pardes Restaurant‘s Chef/Owner, Moshe Wendel, opened this new eatery on October the 24th (497 Atlantic Avenue, Brooklyn, NY, 11217; Tel: 718.797.3880), barely three weeks ago. Chef Moshe’s culinary talents and passion for food, along with the friendly enthusiasm of his tight-knit staff result in a successful venture. Through the years, he carefully and methodically honed his skills. Starting out as a dishwasher at age 16, he climbed through the ranks through various prestigious establishments such as Philadelphia’s celebrated Django restaurant. Moshe and his wife Shana became ba’alei tshuvah, and rushed back east to cook for Mosaica and Mike’s Bistro. He opened Basil as Executive Chef, stayed there for a short while, and is now fulfilling his own dream of owning a top kosher restaurant.

Small, warm, very welcoming

Moshe had a clear vision for Pardes. Located in an area filled with art galleries, bookstores, fashion shops and assorted eateries featuring every kind of cuisine, Pardes became an extension of the chic, upscale, urban cool mix. My companion (SYR could not make it this time) and I got there at around 3:00pm,  Lunch to Dinner transition time…

I ordered the Home Made Bouquerones [house cured white anchovies], with Red Pepper, Caper Berries, Arugula, Lemon Dressing.

Home Made Bouquerones with Arugula

With a hint of spiciness and ample richness of flavor, the well appointed dish was a perfect intro to the rest of the meal.

My companion chose the Tuna Crudo, with Porcini Popcorn,  Arugula and Corn Coulis. She found it beautiful to look at and extremely flavorful.

Nile Perch, Poached in Hazelnut Garlic Broth, “Risotto” of White Asparagus, Granny Smith Salad was my next choice. Again… the unusual mix of seasonal flavors were refreshing & delightful! My companion opted for the Saffron Linguine, Mojama, Almonds & Chiles. A spicey delectable mix of flavors, nicely presented.

Next we both had their Spicey-Smokey Chicken “Wings”, Red Pepper Saffron Vinaigrette, Tomato salad with Herbs, Preserved Lemon, Green olive and Jalapeno…

Close-up of one of the Spicy-Smoked Chicken "Wings" With red Pepper-Saffron Vinaigrette

Check this out!  A real treat for the taste buds!  We were instructed to place the meat into our mouths and then press the spice filled pipette releasing the wonderful burst of flavours… Pretty outrageous!

For the mains we shared both the Pizza of Beef Tongue Confi, With 24 Hour Roasted Tomato and Fresh Basil….

Pizza Beef Tongue Confi

…and the Short Ribs & Broccoli Rabe Lasagne.  The meat Pizza tasted sinfully delicious; the thin crust and beef tongue confi made the cheese topped pizzas, I’m used to, almost irrelevant. The Short Ribs Lasagne, was unusually tasty but had a rather limp presentation compared to the other dishes we sampled.

For dessert, we had the (“Manna” Bee Pollen Dusted Angel Food, Quince, Honey Ice Cream, Sugared Almonds and Olive Oil Cake, Chocolate Flan, Espresso Flavored Marron Glaces) all quite tasty – even gifted – although presentation was lack-luster. All in all, we were treated to an outstanding meal and each of us gave it two big thumbs up! In a lesser restaurant we might even have praised the minor negatives we encountered here.

Next time I’ll order from their ample beer selection, as well.

I was very gratified to see our favorite Chef, Lévana, shares our overall view after going to Pardes the evening after we did.

CS

Royal Persian Grill

Efraim Azari, owner of Royal Persian Grill (192 West Englewood Avenue; Teaneck, NJ 07666; Telephone: 201-833-1555) has an inspiring personal story which explains his evolution into the kosher restaurant business.

Originally from Teheran, Efraim emigrated to Israel with his family, when he was just a child of 4. He grew up in a Tel Hashomer kibbutz. as left wing as it gets. Raised on  ideology which stipulates that religious people were untrustworthy,  superstitious and downright foolish, he focused his energies on an enlightened worldly consciousness, athletic healthy body, excelling in karate and other martial arts.

Thirteen years ago, Efraim emigrated to Miami, with his wife and youngest son, where he built a large successful business. One day, his son informed his parents of his decision to become a ba’al tshuvah. Efraim and his wife were devastated, wondering where they had failed their child; no amount of dissuasion sufficed, he couldn’t be talked out of this folly! Shortly thereafter, another stroke of bad luck befell the Azaris; Efraim severely injured his right shoulder blade. The tear required complicated surgery, the pain was unbearable, and the operation failed. A wounded, tired, exasperated Efraim traveled the world in search of a top surgeon that specialized in his injury… He found one, and scheduled a second  operation, with the hoped that this time it would be successful. His nights were sleepless, excruciatingly painful, filled with channel surfing, Arak and other potables to numb the unceasing pain.

A few short weeks prior to the operation, Efraim’s son – now married and an avreich in a Monsey kollel – invited his parents for a visit. Though his core beliefs and lifestyle hadn’t changed one iota, Efraim couldn’t help but be impressed by the size and scope of the bet knesset and Yeshivat Or Yisrael. Before leaving, his son told Efraim that the Rosh Kollel wanted to give him a bracha (blessing). Little did he know his life was about to change… for ever…

“I hear you tore your shoulder blade,” the Rabbi said. “Yes,” Efraim answered. “And your first operation was a disaster.” “Yes,” Efraim answered. “And you’ve already scheduled a second operation.” “Yes,” Efraim answered. “I have the perfect doctor for you!” said the Rabbi. “With all due respect to the Rabbi I already have a top doctor,” Efraim answered. “You don’t understand, I can recommend THE top doctor to you.” “Please Rabbi, I already scheduled my operation!” “You don’t understand, I can recommend the best specialist for you,” repeated the Rosh Kollel. Again, at the urging of his wife, Efraim acquiesced and let the Rabbi continue. “Give me two hours a day of deep study, learn and thoroughly follow this book – which I’ll give you – on the Laws of Shabbat. Follow it thoroughly, do not pick and choose what’s convenient, or sensible, just follow it thoroughly or don’t waste your time warming a chair here. If you follow everything, the Doctor will cure you.” Reluctantly and again at his wife’s urging, Efraim committed himself to this. That very night, for the first time in almost a year, Efraim slept right, soundly; no pain, no needles, no shocks!

Refreshed, the next morning, he showed up at the Yeshiva, fascinated with the new teachings – revealing a heretofore unknown, undreamed of, world and a new purpose in life. Again that night he slept well, the pain had inexplicably eased up. After a week of refreshing sleep and productive learning, Efraim began to achieve some mobility in his injured arm and shoulder; soon all pain disappeared, full mobility and the use of his arm and shoulder returned. All without surgery… Believe it or not! The Doctor had done his job!!! “I’m a stubborn man,” Efraim says, “I don’t like change, but who can argue with obvious miracles when I experienced the healing in my own flesh?” I truly understood the meaning of Ani Hashem rofecha! – I am the Lord, your Doctor!” And so, the enlightened athlete who stumbled upon the courtyard of the Royal Palace in Monsey, stayed and learned. Four years ago, still dedicating several hours a day to his learning, he opened the Royal Persian Grill.

Royal Persian Grill

What makes the Persian cuisine different from Middle Eastern cooking? At the Royal Persian Grill they use a twenty five herb combo mix, a lot of parsley, cilantro, mind lemon and garlic, not hot spicy like some Israeli dishes, rather more sweet and sour. Rice accompanies many of the selections and is cooked differently than the usual western way. It’s cooked half way, then it gets washed in cold water, finally, it’s steamed. Thus, the kernels stay separated and retain their shape gleam and taste. We sampled one of their very popular Persian dishes. Ghorme Sabzi- a thick beef stew- a Persian cholent – if you will – with rice, red beans and meat. It was earthy and filling. The second Persian favorite was Beef Bamya, a sweet and sour beef stew with okra. It wasn’t ready when we were there and we hope to sample it next time.

We started the meal with their Appetizer Salad Combo.

Appetizer Salad Combo with matbucha, hummus, Romanian eggplant, babaganoush and pikanti eggplant.

We enjoyed this dish with toasted pita covered with oil and zaatar (hyssop). All the salads, like the rest of the of the fare, are freshly made at the restaurant. This salad combo plate tasted very good!

Next, we ordered a very adequate Yemenite Meat Soup. We continued with a delicately seasoned Grilled Chicken Breast…

Grilled Chicken Breast w/fries and roasted Yukon Gold potatoes

Cooked just right, it was tender and juicy, as we sipped a refreshing iced lemon/mint tea.

We finished the meal with a superb Halva Ice Cream…

Halva Ice Cream. Amaaazing!

…and an excellent Baklavah. Yehudis, our waitress, made our meal an absolute delight with her friendly solicitousness. We know we’ll be back!

CS

Tiberias

Comfortable, relaxed, upscale, delicious… Those words barely describe this brand new eatery in Midtown Manhattan. Tiberias (45 East 34th Street; NY, NY 10016; Tel: 212.481.4222). is under OK supervision, its fare is cholov Yisroel dairy. SYR and I went there yesterday at mid afternoon, less than a week after it opened. It may be brand new but, the two Steinhart brothers have been working in and managing restaurants for the last five years, in spite of their very young ages. This is the realization of their dream, a dream of having a unique restaurant with something different than the standard offerings. If this is how they started, it will not just be a dream!

A partial view of Tiberias Restaurant

SYR started the meal with the Stuffed Mushrooms, stuffed  with fresh vegetables topped with mozzarella and doused in cream sauce.

5 button mushrooms, stuffed with vegetables, topped with mozarella, doused in cream sauce.

She found it very flavorful, each ingredient combined for a delicious, perfect, appetizer.

I had the Gravalax. Homemade smoked salmon with potato crustini and cucumber salad with dill and mustard,  subtly flavored and very good to the palate.

We then shared the Special of the Day, Pasta del Sol. It consisted of penne with cream sauce and cherry tomato culis, topped with a nicely sized grilled Atlantic salmon.

Considering it was a hot, humid day SYR accompanied the meal with a Lime & Srawberry Smoothie, made from freshly squeezed lime juice, a bit of lemon zest,  fresh strawberries and crushed ice. It looked great and tasted even better. I had the Coffee Slim Shake (it’s sugar free, but you wouldn’t believe it from that great taste!), it came with ice cream, skim milk and was topped with cocoa powder. On the table next to us, a young lady was feasting on an interesting looking Affogato de Gelato, her expression told us it must have tasted heavenly. She explained to us that she’s enjoyed it here before, it consists of a large scoop of sugar free vanilla ice cream, in a boiling shot of espresso served in a martini glass…

We ended the meal with their Jack Daniels Cheese Cake, this is a Mozart type cheese cake with 2% percent of Jack Daniels whiskey. It tasted superb  and looked great, served with three ice cream scoops, some whipped cream and fresh strawberries.

Jack Daniels Cheese Cake

SYR had a Torino Hot Chocolate, gourmet hot chocolate with a partially submerged milk chocolate bar… buonissimo, ottimo!!! I had their Cappuccino, an espresso with steamed milk topped with foam, made from Italy’s famed Danesi Gold Beans…. subtly sweet with a pinch of brown sugar, artistically presented.

Tiberias Cappuccino

A great experience in a brand new eatery with a nice ambiance; as SYR puts it, NO-GUILT DELISH! This definitely calls for an encore…

CS