Archive for the 'kosher meat restaurants' Category



05
Jul
10

Saddle-up for Some Fine Fixins’ at Smokey Joe’s!


You don’t have to be a Texas long-horn to enjoy this round-up of superbly smoked and southern rustic Tex Mex cuisine at Smokey Joe’s (494 Cedar Lane; Teaneck, NJ. 07666; Telephone: 201.836.7427).  Décor is sun-burnt orange against ranch-rawhide woodsy panels; Marlboro manly man and stallion photos adorning the walls. Brown butcher block paper covers tables set with colorful southwestern china (don’t forget to ask Joe for doodling crayons).

A partial view of the dining area

Joe, the owner, looked for a unique niche in the market and not only found one, but honed it like an art form till it yielded a product that fills the house on a regular basis. Joe, or Yossi to his chevra, told us “Food is life; food is kodesh.” “It’s about craft and high quality. You’ve got to give it the time and attention it takes to develop.” And indeed Joe has done so. His 74” smoker (which he lovingly dubbed Dimona-2) is the nucleus of his operation, but just as important is his approach to food and business. “You’re not producing a widget or stereo; my personal commitment to making great food is a life-time journey!” “It’s also about having a good sense of hospitality when Jews come calling at your restaurant. It’s a little different than the hachnassas orchim (welcoming guests) we do at home.” Joe certainly shared that hospitality with us.

...it was hard to keep myself from reaching into that smoker... I confess...

Joe served up vittles Stephen J. Austin or Sam Houston would raise armies to fight for! The table started to fill up with outstanding home made cornbread with onion jam spread (you got to taste ‘em together to understand how awesome those flavors are together), refreshing iced tea and fresh squeezed lemon-ade and home made. Still warm tortilla chip (seriously, dangerously, addictive!) with freshly made guacamole for starters.

We were then treated to an assortment of Smokey Joe’s favorites. The Joe Dawg, the lamb merguez sausages, were marvelous; superbly smoked and flavored.

Lamb Merguez Joe Dawg

They’ve got six types to choose from, it wasn’t easy deciding which to try…

We then demolished their Beef Brisket (well… really… CS did, he kindly let me have one forkful before it was gone!) – smoked for up to 14 hours. The smoked taste did not overpower the brisket taste which was rich, marvelous. In a very uncharacteristic (well you saw the pictures of those ribs, how can you blame me?) uninhibited Flinstonian way, I dug into their long ribs which had been basted in a secret BBQ rub and smoked for around 5 hours in Dimona-2. (Surely, not first date action, unless you want to provide an instant inhibitions dissolver, right from the get-go) They were meaty, packed with flavor and delicious. I literally felt the spices coming through my pores. Quite unexpectedly, my favorite smoked entrée was the chicken.

Brisket, Grilled Chicken and Sweet Potato... mmm, mmm!

I just loved the way the subtle smokey flavor worked its way into the soft flesh of the chicken resulting in a fabulous taste. We had no room for their burgers and chocolate mole sauce, which we heard are outstanding. We’ll have to come back and try those as well as some of their other popular dishes.

A great homey place to come with family and friends to chill an’ enjoy southern smokin’ Jewish hospitality.

SYR

Smokey Joe's on Urbanspoon

02
Jul
10

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

Royal on Urbanspoon

11
Jun
10

18 Restaurant


Eighteen ‘s marketing team has an innate business sense predicated by one important rule of the game; know your  customers’ tastes and quickly adapt accordingly. Just open three weeks,  18 is taking off like gang-busters. Inheriting a great restaurant design modified with red accents, its managing team created an upscale, sophisticated 21st century deli, with a few marvelous twists.  They’ve hired a terrific sushi chef from Salt Lake City, who creates one mouth-watering roll after another. Chef Haim Dadi, the main chef,  flips so many fat burgers-to-go, it’s making Popeye’s Wimpy cry (it’s the quality of the meat, baby! They buy top-of-the-line.).  Chef Haim kept the best of the Moroccan-Israeli fare, kept the great fish and salads, and offers a great assortment of grilled steak entrees.

Located where Turquoise used to be, 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400), opened its doors barely three weeks ago. We felt a welcoming warmth as soon as we walked in…

...a partial view

We sat on a corner next to the turquoise wall that once made the late Turquoise so distinctive. SYR and I started the meal with their Salt Lake City Sushi Roll.

Salt Lake City Roll, colorful, delicious!

It came with tuna, avocado, cucumber, tempura crumbs, soy glaze and a spicy masago. Neither, SYR nor I have been great fans of sushi BUT this roll was amazing!

We both followed with the Yemenite Soup with Meat.

Yemenite Meat Soup

It comes with potatoes, carrots and meat, its aroma and taste linger on for quite a while. This is a new favorite of mine!

Next we shared a large Israeli Combination Platter consisting of hummus, babaganush, Turkish salad and tahini, we dipped our Morrocan Cigars and the baguettes in it for new combinations of rich flavors. Their delectable Israeli Salad with chopped cucumber, tomato w/parsley, lemon and olive oil proved that fancy ingredients are not always necessary to create wholesome, delicious salads but… freshness is!

Next, SYR had the Eighteen’s Beef Burger, 8 ozs topped with mushroom and sitting on a bed of fried onions inside a brioche bun. It came with sides of a sliced sour pickle and French fries. It looked great, and tasted superb. It was obvious why this particular dish is one of their bestsellers.

I followed with Romanian Tenderloin Steak, it came with fresh grilled peppers and superb Yukon gold mashed potatoes.

Romanian Tenderloin

As I’ve said before, I grew up in Uruguay where steak was an almost daily dinner staple, I know steaks!  This one was tender, very juicy and full of flavor. Even my mother couldn’t have made it any better!

Whatever you do, don’t miss their Yemenite meat soup.  It’s delicioussssssssss! The portions are generous, the prices more than reasonable. What more can you ask?!?

CS

18 on Urbanspoon

10
Jun
10

La Carne Grill


Enticed by the glowing review this restaurant garnered in 2007 in The Jewish Press, a 2007 mention in The New York Blueprint, a nice review and slide show in New York Magazine and quite a few others – along the same vein – we couldn’t wait to try Eddie Allaham’s eatery. Knowing Eddie was one of the original owners and the creator of Prime Grill’s concept, made our mouths water in anticipation of visiting La Carne Grill (340 Lexington Ave; New York, NY 10016; 212.490.7172). Daniel Ronay (whom readers of our blog have met before, came along this time in place of SYR who couldn’t make it).

The main dining area...

Daniel started the meal with Crispy Sweatbreads, they came with an olive tapenade and mustard aoili. He described them as nicely crispy and flavorful without being overpowering.

I opted for the Garlic Baby Artichokes, which consists of sauteed baby artichoke, drizzled with sweet garlic sauce.

Garlic Baby Artichokes

I am a potato lover and had I eaten these blindfolded, I would have thought – based merely on the taste – that I was savoring some very buttery potatoes… superbly done!

We each followed the appetizer with a sushi rolls (who would have believed, less than six month ago, that I would EVER touch fish based sushi?!?!?).

Daniel had the Red Dragon Roll, a spicy tuna roll with wonton crisps on top. He liked the nice contrast between the roll texture and the chipped wonton crisps. Though it came in a nicely sized portion, Danny said he could continue eating more and more of it.

I had the colorful Rainbow Roll, a california roll with tuna, salmon, yellowtail and white fish. An artistically presented dish, did not taste fishy at all, a wonderful amalgam where each ingredient was subtle enough to allow the others to shine through to create a wonderful, perfect, combination of flavors. We each washed it down with a delightful 2007 Herzog Chardonnay.

For the main dish, he continued to a delicious Beef Wellington. It came with a grilled filet mignon with asparagus, garlic demi sauce and mushroom duxelles, wrapped in puff pastry.

Beef Wellington

While he’s not normally a fan of Beef Wellington, he felt he would order this particular version again. He found the meat tender, juicy, perfectly cooked with a nice shade of of light pink in the center. What made it so different was the delicate sauce of ground mushrooms with a touch of lemon juice and extra virgin olive oil. Daniel couldn’t stop raving about it!

I ordered a Filet Mignon, which came with a black trumpet (mushrooms) brandy cream sauce  (delicious!!!!) and French fries. Tender and juicy, superbly cooked to medium state. I paired it with a 2006 Benyamina The Cave. This blend of 60% Cabernet Sauvignon and 40% Merlot, aged in a three hundred year old cave in the heart of the Carmel mountains and the Filet… ah, a marriage made in heaven!

We finished this royal repast with an excellent pareve capuccino and a Blueberry Cheesecake

.

Delicious pareve cheesecake

It was hard to believe, there was no real cheese inside. Delicate but full of flavor, even without the blueberry it would still have been outstanding.

We were pleased to see that La Carne Grill does not rest on its past laurels, Chef Angel Ramirez and his stuff worked hard to produce their very best still. There is no question I must bring SYR soon, I know she’ll love it!

CS

La Carne Grill 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

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

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

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?




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