Archive for the 'kosher fine dining' Category



18
Apr
10

This Week’s Upcoming Events


Sunday, April 18th

Talia’s Steakhouse

(668 Amsterdam Avenue -between 92nd & 93rd Streets• New York, NY 10025 • MAP
Phone: (212) 580-3770
)

Today, Brunch with Rabbi Yaakov Spivak. Starts at 12:00pm sharp. Come to Learn and get a 50% discount on your meal!


Monday, April 19th

Beyond Milk and Honey: Israeli Street Foods

Dinner and a Show with the incomparable Levana. Mention you saw it on The Kosher Scene and get a discount on your ticket.


Tuesday, April 20th

Kosher Wine Society

Enjoy a selection of premier Scotch, Bourbon and Cigars from Cigar Inn

We will be tasting three exclusive malt whiskeys

Usquaebach ‘Premium Blend’ Flagon
Usquaebach 15YO Pure Malt
Usquaebach Reserve

and three select Bourbons

Buffalo Trace
Eagle Rare 10 year old
Blantons

Tuesday, April 20th – 7:30 PM-9:30 PM

Roger Smith Hotel
501 Lexington Ave, Penthouse — New York, NY 10017


Thursday, April 22

Israeli Wine Lovers Club

Featuring wines from the Tabor Winery.

Check the links above and don’t forget to mention you first saw it at The Kosher Scene.
I’ll be at all four events, hope to meet you there!

CS

10
Mar
10

Glatt a La Carte


So, I’ve got to admit, I showed up to Glatt A La Carte (5123 18th Avenue; Brooklyn, NY 11204; Telephone: 718.438.6675) in Boro Park bearing preconceived notions of uber chulent-fresser waiters in bowties serving upscale Jewish chic, featuring ptcha in arbes parsley pesto and liver pâté in matzo taco shells, with huge mains of brisket and mashed potatoes in a pomegranate reduction sauce.

Nothing could be further from the truth! This restaurant was understated chic and welcoming. There were inconspicuous screen separators between some of the tables giving a sense of privacy and intimacy and tall lean white winter branches warmly lit from below against the back wall.  The waiters, detail oriented and attentive, gave an exemplary dinner service.  Chef Mark Green, a 10 year veteran of Glatt A La Carte, personally brought us the courses that unequivocally proved his superb talents and artistry of taste. It all further demonstrated, the coordinated organic time-lapse frame of a restaurant which, through the patient masterful guidance of owner Binem Naiman and Chef Mark combined,  has grown from the ordinary to the extraordinary, incorporating the traditional with  the contemporary.

I started the meal with a Butternut Squash Ravioli, the sauce consisted of roasted butternut squash, apple sauce, onions and winter sage. The ravioli were freshly made, the combination of spices gave an out of the ordinary perfect taste, rich in flavor and pleasing to the eyes.

Butternut Squash Ravioli

CS had a Spicy Tuna Tartar with a special avocado wrap.

Spicy Tuna Tartar

I followed with a Beef Brisket Spring Roll, served with red cabbage confetti slaw (red cabbage, finely sliced orange and yellow pepper and red onion) in a hickory BBQ sauce. It was the best brisket spring roll I ever tasted. I liked the hickory/honey sauce was on the side as it the well seasoned brisket stand alone on flavor. The bright colored confetti slaw was festive and tangy, a perfect partner to the brisket!

CS opted for the Grilled Veal Sweetbreads, served with rustic chimichurri sauce and parsley with home made garlic bread sticks and olive oil. The presentation was enticing, the flavor all conquering.

Next I had a Reserve Steak.

Reserve Steak

It was a rib eye steak, served with grilled onion and a tarragon béarnaise sauce. It was what every rib eye I ever consumed should have been, exploding with flavor, an exquisitely traditional ta’am.

CS had a Bone-in-Roast Prime Rib with the Columbian Rub (blend of fresh ground coffee and spices), served with Bourbon Aju and topped with crispy seasoned fried onions. It was super tender, juicy and flavorful. The coffee rub, brought out some unusual flavors (my mouth is watering as I write). It cut like butter. I don’t think I can rave enough about either of the steaks!

For dessert CS ordered a Plum Carpaccio.

Plum Carpaccio

This dessert came topped with mango and raspberry sorbet, it was served with molasses and honey… colorful and delicious!

But… I had the best of all. I ordered the homemade Angel Food Pinwheel, it was topped – in front of us – with a luscious, warm blueberry sauce. The cake came filled with whipped creme, decadently succulent! Perfect ending to a perfect dinner…

During the meal we enjoyed a very nice 2005 Segal’s Reserve Cabernet Sauvignon. We accompanied our desserts with a glass each of 2008 Baron Herzog Late Harvest Chenin Blanc. Excellent choices both!

SYR

Glatt a la Carte on Urbanspoon

26
Feb
10

Purim Special and Beyond


*$35 Three Course Plus Tax & Gratuity*
*Expires March 25th 2010*
*Not Valid With Other Discounts*

*******************

NEW PRESTIGE MENU

(Please select one of each course)

Starter

House Salad
Mixed greens, tomatoes, Julienne cucumber, carrots, onions topped with balsamic vinaigrette.

Minestrone Soup
Clear chicken broth with fresh garden vegetables, chicken, and homemade pasta

Chicken Lollipops
Corn flake crumb crusted chicken drumsticks served with sweet & sour sauce

Entrée

Roasted Boneless Prime Rib
Boneless prime rib cut, oven roasted with steak seasoning served with whipped Yukon12oz. Steak; 16oz Steak (+$7)

Mushroom Chicken
Boneless chicken breast, mushroom gravy sauce, homemade fries

Pan Seared Salmon
Served with fresh lemon & homemade yellow rice

Spaghetti Bolognese
Served with a classic beef marinara sauce

Dessert

Chocolate Soufflé
Freshly baked in premises, served with ice cream

Banana Cream Pie
Homemade Sliced banana crumb pie, vanilla-cream topping

Sorbet
Mango/ Rainbow

*Valid ONLY for the following times:*Sunday through Thursday 5-7pm & Sat. All night*
*Parties Up to 6 Guests*

T Fusion Steakhouse (3223 Quentin Road, Brooklyn, NY 11234 — Telephone 718 998 0002)

****UPDATE****

This menu has now been superseded by the new and cheaper “Dine in Brooklyn Menu

25
Feb
10

Purim Recipes


Although today is a Ta’anit Esther – The Fast of Esther and observant Jews around the world are fasting, we also prepare for Sunday’s Purim feast. While looking for inspiration around the web, I came across the following (superb!) holy day recipes on famed Chef Laura Frankel‘s  blog:

I like hamantashen and certainly have eaten my fill of the tender cakey treats. Don’t get me wrong. They are delicious and fun to make. But, they are safe and not at all sexy. So, this year-I want some excitement on Purim. I think I am just tired of winter, the economy and bad news. Time for FUN! Get out your martini shakers, groggers and whatever else you need to put on a splashy and delicious Purim Feast. For dessert-I recommend you pull out those nice hamantashen or do like the Persians and serve dried fruit, nuts and fresh citrus.

All of the recipes can be prepped ahead of time, leaving you lots of time to get your Esther or Mordechai on. Have a Freylich Purim!

Blood Orange Martini

It is scary how tasty these martinis are-like you could easily get into trouble with a pitcher of these scary! Oh well, Haman-Mordechai…whatever! just have fun

1 ½ ounces vodka
2 ounces blood orange juice
½ ounce simple syrup
Squeeze of fresh lime juice
1. Shake together and serve. Garnish with blood oranges slices and pomegranate seeds

Persian Meatballs (Kufteh)

This is a great dish for the end of winter. Serve this for Purim as a first course or as part of a Purim feast! Traditionally, the meatballs would not be browned before being poached. As a chef, I think the caramelized crust on the meatballs is essential and gives a great texture and more pronounced flavor. You can opt to do it either way.

2 cups cooked basmati rice
1 cup cooked yellow split peas
1 pound ground chicken, turkey or beef
½ cup finely chopped fresh dill
½ cup chopped fresh flat leaf parsley
1 cup chopped scallions
2 cloves garlic-chopped
2 large red onions-peeled and chopped
2 eggs-lightly beaten
2 teaspoons ground coriander
1 teaspoon ground cumin seed
2 teaspoons ground cinnamon
½ teaspoon ground cardamom

1. Place all the ingredients in a large bowl. Using your hands, mix the ingredients together until well combined. Do not over mix as the mixture will be too tight and tough. Salt and pepper the mixture (I like to take a small amount and fry it to taste if the seasoning is correct).
2. Lightly, shape the meat balls with your hands.(I find that wetting my hands with cold water and using a rolling motion keeps them from getting too packed and tight.) You can store the meatballs at this point covered in the refrigerator for 2 days or freeze them for 1 month.
3. Place a large sauté pan over medium heat. Lightly coat the pan with olive oil. Brown the meatballs in batches. Remove form the pan and drain on paper towels.

For the poaching liquid

1 16-oz can of canned tomatoes with their juices
2 cups of chicken stock
1 teaspoon saffron threads
Juice and zest of 1 orange
Juice and zest 1 lemon
Salt and pepper

Bring the poaching liquid ingredients to simmer in a large saucepan. Place the meatballs in the pan. Gently poach them until cooked through. Do not stir the pan as the meatballs will break apart.

Basmati Rice
This is a show stopper for any buffet or dinner. The crispy crust on the rice tastes a little bit like popcorn. It is easy to make ahead and can be reheated in the pan in a low oven.

2 quarts water
2 tablespoons salt
1 1/2 cups Basmati rice
3 tablespoons olive oil

1. In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
2. Place a 3 quart sauce pan over medium heat. Coat the bottom with olive oil. Spoon rice into the pan, cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until a golden brown crust forms, about 30 to 35 minutes. Invert the pan onto a serving platter. Garnish with pomegranate seeds and blood orange sections.

According to The Jew And The Carrot website, Chef Laura is currently Executive Chef and head of food services at the Wolfgang Puck Kosher Catering and café at the Spertus Institute for Jewish studies in Chicago. She is the former chef and founder of the Shallots restaurants. Mrs. Frankel has training and extensive experience in both savory and pastry kitchens. Before committing herself to her culinary passion, she played both alto and baritone saxophones. She taught and played professionally. She is the author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes.

Chef Laura will be giving a Kosher Food Demo at De Gustibus (on the 8th floor of Macy’s) on the upcoming 16th of March.

I’ve eaten many times at Shallots when it used to be located in Manhattan at the atrium of the SONY building’s where Solo is now situated. I definitely can vouch for her succulent creations!!!

CS

23
Feb
10

Abigael’s on Broadway


Abigael’s (1407 Broadway – at 39th Street, New York, NY; Tel: 212.575.1407) calls to mind the posh elegance of the bygone era where films like My Man Godfrey, with William Powell and Carole Lombard, were set. It is a classy, sedate and uniquely appointed restaurant. Yet… the simple but rich atmosphere and decor, are not all that attract the eye and whet the palate at Abigael’s… The dishes are inspired and delicious!

Partial view of Abigael's main dining room

I met Chef Jeff Nathan in the small private library (one of various party rooms at Abigael’s). There, amidst the Soncino Talmud and the Encyclopedia Britannica we discussed what precipitated his becoming a Chef. As a member of a generation where every Jewish parent dreamed of “my son the doctor” or “my son the lawyer,” Jeff Nathan journeyed against the grain and, after a stint in the US Navy, attended the Culinary Institute of America. Driven to transcend and surpass, as in all else he ever attempted, chef Nathan dominated the competition and graduated at the top of his class in 1980.

Since 1998 he has been the chef/host of PBS’ “New Jewish Cuisine, the only international gourmet Kosher cooking series, which is seen in four countries and translated into three languages.” He is also a kosher and restaurant consultant to various food and wine producers.

I started the meal with with Abigael’s Ultimate Sushi Platter which consisted of three sushi rolls.

Ultimate Sushi Platter presented with a soothing, drip fountain

The three rolls are: Tempura Trio (salmon, tuna, and fluke, tempura fried, with avocado, masago and scallions), Broadway (seaweed roll with tuna, yellow-tail and salmon, cucumber, avocado, Japanese dressing and masago), and Green Tea (yellowtail and avocado, topped with salmon, spicy tuna tartar and sweet wasabi soy sauce). Though fish and sushi are but a recently acquired tastes of mine, I did find the platter beautifully presented and deliciously toothsome to eat.

I then tried their Smoked Brisket Eggroll (Texas style, with barbecue vinaigrette and a chipotle potato salad). This dish fully demonstrates the creativity of Jeff Nathan as he metamorphoses the quintessentially traditional Brisket with a saucy bold new flavor and crispy exterior. Flavorful, as my mother used to say, ta’am fun ganeiden!

I followed that full flavored brisket with the Crispy Asian Chicken (crisp fried and tossed with spicy chile sauce, served with sweet and sour sesame-cucumber slaw).

Crispy Asian Chicken

Presentation was again an eyeful and the taste was quite savory.

A Latin American bred carnivore to the core, I loved the Argentine Smoked Short Ribs (house smoked rib tossed tossed with BBQ vinaigrette and chimi churri with scallion whipped potatoes).

Argentine Smoked Short Ribs

The ribs were succulent, heavenly smoked and spiced, cooked to tender perfection. The scallion whipped potatoes… just right!

Great dinner, in a great atmosphere, though missing Carole Lombard or Myrna Loy by my side, but life… isn’t perfect, could I really ask for more?

CS

Abigael's on Broadway on Urbanspoon

12
Feb
10

Valentine’s Day Specials


T Fusion Steakhouse (3223 Quentin Road, Brooklyn, NY 11234 — Telephone 718.998.0002 begin_of_the_skype_highlighting              718.998.0002      end_of_the_skype_highlighting). is extending their Valentine’s Day Special Prix Fix Menu through Tuesday, the 16th of February.

Chicken Lollipos

“Valentine’s Day Menu”

Please select one from each course:

STARTER

House Salad
Mixed greens, tomatoes, Julienne cucumber, carrots, onions topped with balsamic

Roasted Beet Salad
Arugula, roasted beets, red pepper, candied walnuts, and granny smith apples with cider vinaigrette dressing

Chicken Lollipops
Corn flake crumb crusted chicken drumsticks served with sweet & sour sauce

ENTRÉE

Cowboy Steak
(16oz)Bone-in prime rib cut with cowboy seasoning served with house fries & Garlic

Roasted Chicken
Half roasted chicken, slowly cooked, served with rice and mixed garden vegetables

Fillet Salad
Sliced filled steak strips served over romaine lettuce, tomatoes, carrots, and avocado topped with honey mustard dressing

Pan Seared Salmon
Served with fresh lemon and homemade yellow rice

DESSERT

Red Velvet
Layers of red velvet and non-dairy cream cheese Valentine’s Day cake

Duo Fondue
Perfect for the couple: array of fruits, and sweets for chocolate dipping

Chocolate Soufflé
Freshly baked and served with ice cream

Sorbet
Raspberry/ Strawberry/ Fresh Mint

$55 per Person plus Tax & Gratuity

Valid Until Tuesday Feb. 16th, 2001

***Complimentary Glass of Wine & Chocolate Covered Strawberries**

T Fusion Steakhouse
3223 Quentin Road, Brooklyn, NY 11234 — Telephone 718.998.0002

10
Feb
10

Mike’s Bistro


Mike’s Bistro (228, West 72nd Street; New York, NY 10023; Telephone: 212.799.391) is an elegant eatery serving wholesome, delicious gourmet fare. SYR and I recently enjoyed a great evening there.

SYR started with a delicious Portobello and Arugula Salad which came with Ceasar style dressing, drizzled with a port wine reduction, red onions, enoki mushrooms and fresh chives. The combination of two types of mushrooms and the port wine was incredibly flavorful.

I had a Beet Salad.

Beet Salad

It was made with roasted and marinated beet, shaved endives, chervil, candied walnuts, fresh orange slices and beet vinaigrette. It looked great and tasted better! I liked the contrast soft beets and the harder walnuts.

At Richard, the waiter’s, suggestion we then shared a Hawaiian Ahi and Citrus Crudo.

Hawaiian Ahi in Citrus Crudo

This Hawaiian tuna comes with shaved fennel and a citrus salad. Not only were the colors artistically combined, only a master chef using the freshest ingredients could have made such a perfect dish.

She followed with Braised Boneless Short Ribs

Braised Boneless Short Ribs

The ribs came with a barbecue glaze, cauliflower, and potato mash, braised kale, cilantro, and celery root sauce. Tender, juicy and full of flavor!

I had the Slow Roasted Lamb Chops.

Slow Roasted Lamb Chops

It came with freshly combined ratatouille, black bean puree, meyer lemon zest, aromatic spicy oil and cilantro. Flavorful and Juicy! Absolutely delicious!

SYR capped the meal with their Sorbet Sampler which came with a superb blueberry and cream, an interesting citron, an excellent raspberry, a great mango and very good passion fruit. I had the Sour Cherry, Bread Pudding. It comes with cherry and vanilla sauce, citrus segments and vanilla ice cream. Sweet without being overpowering, just perfect!

There are restaurants where the presentation is far better than the food’s taste, there are others where the taste is great but the presentation is mediocre. At Mike’s Bistro the presentation and the dish’ taste are just right!

CS

Mike's Bistro on Urbanspoon

***UPDATE***

Mike’s Pizzeria Italian Kitchen (654 Amsterdam Ave; New York, NY 10025; Telephone:212.362.0700) will now offer fresh Sushi, FOR DELIVERY ONLY. Not the gimmicky type of rolls that look great yet give you nothing, but wholesome, healthy, fresh, nutritious sushi rolls. Call them, you won’t regret it!

29
Jan
10

China Glatt


We all know of that strange cultural phenomenon, the Jewish American fascination with Chinese food. Wanting to understand it, seeking some clues, I decided to try Boro Park’s venerable China Glatt (4413 13th Avenue; Brooklyn, NY 11219-2017; Telephone: 718.438.2576) where I found moderately priced, good wholesome Chinese fare.

I started the evening with Sushi, the choices were raw or cooked fish. I opted for cooked, and I ordered the Garden Dragon and the New Thirteen.

Garden Dragon and New Thiteen Sushi

One comes with mango on the outside with apple and imitation crab, the other is made with a spicy, pan seared salmon with cucumbers and avocado. Both dishes were appealing to the eye, delicious to the taste.

I then had Shmulk’s Pan Fried Wontons, named for one of the restaurant’s frequent customer’s  whose original recipe this was.  The wontons were filled with sweet and spicy chicken. I liked these wontons!!!

I followed with Empress Chicken, a less spicy version of General Tso’s Chicken.

Empress Chicken

Then I segued with the Singapore Chicken. This very good dish consists of grilled chicken sauteed with vegetables, bamboo shoots, mushroom, onion and pepper.

Afterwards I had the Beijing Beef with onion carrots and snow pea pods.

Beijing Beef

like everything else I’d eaten here, it was delectable! I finished the meal with a pareve cheese cake that tasted surprisingly good.

China Glatt has been at this same location – in the heart of Boro Park – for 15 years, considering the quality of the food I’m not at all surprised. As for my original motivation to try Chinese food, my search for clues as to the Jewish longing for it, I can only surmise that it must be the similarity between kreplach and wontons, lokshen and lo-mein.

I once heard a joke that perfectly encapsulates the Jewish love affair with Chinese food, considering the current Jewish year is 5770 and the Chinese just started their 5730th year, what did the Jews eat for 40 years?

CS

27
Jan
10

New York City Restaurant Week


T-Fusion Steakhouse

3223 QUENTIN ROAD

BROOKLYN, N.Y 11234

TEL: 718.998.0002

PRESENTS

GOING ON FROM:

JANUARY 25TH – FEBRUARY 7TH 2010

Enjoy some of your favorite Appetizers, Salads,
Pastas, Fish,
Desserts, and Even STEAKS!!!

$30.00 for a Three Course Dinner

Make your reservations today!!!

This is the menu featured during this time:

*$30 Three Course Plus Tax & Gratuity*
*Not Valid With Other Discounts*


PRESTIGE MENU

(Please select one of each course)

Starter

House Salad
Mixed greens, tomatoes, Julienne cucumber, carrots, onions topped with balsamic vinaigrette.

or

Minestrone Soup
Clear chicken broth with fresh garden vegetables, chicken, and homemade pasta

Entrée

Rib Steak (12oz)
Bone in prime rib cut with cowboy seasoning served with roasted garlic & House Fries

Pan Seared Salmon
Served with fresh lemon and homemade yellow rice

Pasta Primavera
With mixed garden vegetables in garlic and olive oil

Spaghetti Bolognese
Served with a classic beef marinara sauce

Dessert

Chocolate Soufflé
Freshly baked and served with ice cream

Fresh Fruit Plate
Seasonal Fresh Fruit

Sorbet
See server

T Fusion Steakhouse (3223 Quentin Road, Brooklyn, NY 11234 — Telephone 718 998 0002)

As we’ve said before in these very pages, the food is excellent, the service is friendly, the ambiance is very nice. Who can ask for more?

22
Jan
10

Noi Due


Noi Due – Us Two (143 W 69th St New York; NY 10023; Telephone: 212. 712.2222)… aah, the memories it brought back! Having traveled extensively through Italy, having taken in the aromas, this restaurant made me feel I had somehow magically returned to il bel paese. With its authentic decor, softly played romantic Italian songs… SYR and I knew almost from the moment we stepped in that the food would also have that authentic, simple, fresh taste. We were not disappointed!

As soon as we sat down they brought us a basket of home made foccaccia bread, with an oil dip. The bread had that fresh delicate scent that easily succeeded in whetting our appetite for what would come.

SYR stated her meal with a Minestrone, while I had a Zuppa di Pomodoro con Ricotta (Cream of Tomato Soup with a Ball of Ricotta).

Minestrone

The aroma of both soups, the simple country look, the freshness… mmmmMMMmm mmmMMmm! My tomato soup was a slight bit more orangeish than I had expected and that made it a greater feast for the eye. The combination of hot soup and the cold ricotta, brought two different flavors to perfectly complement each other. Somehow the contrast brought out both the soup’s and the cheese’s flavors in full force. The aroma of the fresh basil only enhanced the culinary experience.

SYR‘s Minestrone cooked to perfection, allowed her to taste each individual piece of vegetable. She loved it!

She followed it with a grilled Salmone which sat on a bed of potatoes and asparagus, it was topped with onion rings. Between the presentation and the aromas emanating from it it looked very enticing. She described the potatoes as very buttery, the salmon as delicate and not “fishy” tasting in the least, and the onion rings as just perfect.

Salmon with potatoes and onion rings

I had the Carcioffi Ripieni – Stuffed Artichokes. They came with artichoke bottom stuffed with fresh vegetables served in a lemon caper sauce. The flavor was just tart enough to enhance the vegetables without overpowering them.

We then shared a dish of Cheese Ravioli.

Cheese Ravioli with Gorgonzola and Parmigiano

The ricotta filled ravioli came with Gorgonzola, cream, walnuts, sprinkled parmigiano and spices. Being a cheese lover (wifey used to joke that I must have been an Italian mouse in another gilgul) the combination of the three cheeses was – as my mother used to say in yiddish – ta’am fun ganeiden, the taste of paradise!

The dishes went well with a delightful 2008 Goose Bay Sauvignon Blanc.

No meal at an Italian restaurant could be complete without a good cappuccino for me, and an espresso for SYR. Again, the aromas seduced us, and at least in my case this was one the best cappuccinos I ever enjoyed!

By six o’clock, this 40 seat eatery was filled to the gills. Service was prompt, the staff was friendly and enthusiastic, the portions were fair, the prices surprising low. Noi Due‘s motto is “poco ma buono – little but good.” They more than lived to it! We both enjoyed our experience there. We know we’ll be back, we have to!

CS




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