Archive for the 'kosher restaurants in Brooklyn' Category

29
Mar
12

Today’s Radio Show


This afternoon at 5:00 pm (Eastern Time), we will talk with Doris Schechter of My Most Favorite Food on BlogTalkRadio.com. Doris arrived on these shores in 1944 as part of a transport of refugees from Europe and as a guest of President Roosveldt. She eventually opened up My Most Favorite Dessert Company and in time moved her enterprise to its present location where it became a full service restaurant, combining a bakery and a cafe (beautiful and sedately elegant in its theme) – with superb fare – under the name My Most Favorite Food.

Doris is the author of two cookbooks available online and at the restaurant: At Oma’s Table and My Most Favorite Dessert Company Cookbook. She will talk to us about her coming to this country as a young kid, becoming an entrepreneur, cookbook author and succeeding at every endeavor.

Meanwhile in case you missed it, you can listen to the archive of last week’s show with cookbook author Lévana Kirschenbaum. We spoke about her newest cookbook, The Whole Foods Kosher Kitchen and the concept behind “whole foods,” their health advantage and benefits.

Don’t forget to tune us in this afternoon at 5:00 pm (Eastern Time), we will talk with Doris Schechter of My Most Favorite Food on BlogTalkRadio.com. We’ll be waiting for you!

CS

17
Jun
11

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

08
Mar
11

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

Cafe Renaissance on Urbanspoon

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

10
Jan
11

And Our Upcoming Wednesday’s Internet Radio Show Guest Will Be…


Gil Marks

We had a great show this past Wednesday with Gil Marks whose knowledge of all things food is truly encyclopedic. If you missed the show you can hear it here. It was fascinating to delve into the traditions of food, what’s behind a name, it was/it is well worth a listen.

This upcoming Wednesday’s show will feature another fascinating guest, Nina Shapir, a Brooklyn restaurateur with a difference. Who is Nina Shapir? I’ve spoken to her when The Kosher scene reviewed her Natural Village Cafe and this were my impressions:

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.

Please listen in on our show on Wednesday at 8:00pm on Jewish Radio Network. Click on the red “here” under the white “Radio,” then wait about 90 to 180 seconds for the application to start streaming.

CS

02
Dec
10

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

Natural Village Cafe on Urbanspoon

24
Nov
10

Thanksgiving Specials


Are you planning a Thanksgiving meal? Why patchke in the kitchen for hours? Here are some restaurants with Thanksgiving Specials!


240 E. 81ST STREET
NEW YORK, NY 10028
TEL: 212.517.2400 — FAX:212.517.2401
www.eighteenrestaurant.com
(Please call to make reservations)


EIGHTEEN THANKSGIVING DINNER MENU

Adults $35.99 per person and kids $29.99 per person. ( we will be serving family style on the table)

APPETIZERS:

Choice of:

ISRAELI SALAD

or

CHICKEN SOUP with Noodles

MAIN COURSE:

*TURKEY with Gravy

STUFFING

SWEET POTATO

MASHED POTATO

CRANBERRY DELIGHT

ASSORTED GRILLED VEGETABLES

*Salmon can be substituted for Turkey

DESSERT:

Choice of

PUMPKIN PIE

or

PECAN PIE

BEVERAGE:

Choice of one

SODA

COFFEE

TEA

–)x0x(–

Photo credit: Great Kosher Restaurants Magazine -2006 Cover-

Abigael’s on Broadway

Tel: 212-575-1407 — Fax: 212-869-0666
Web: www.abigaels.com

Thanksgiving – November 25, 2010

APPETIZER

Butternut Squash Bisque —  7.50
Autumn spices

Smoked Beef Flanken Soup — 8.50
with vegetables, potatoes and herbs

Guacamole — 13.50
avocado with plum tomatoes, red onions and chiles,
with fresh squeezed lime juice and house made corn chips

Award Winning Chili — 14.50
slowly smoked with hickory; blended with onions, tomatoes, spices and beans

Wild Mushroom Polenta — 13.50
slow simmered soft polenta, topped with sautéed wild mushrooms
and fresh herbs, drizzled with white truffle oil

Popcorn Chicken — 14.50
fried golden, tossed with herbs, lemon and cayenne drizzle

SALAD

Caesar Salad — 10.50
the classic dressing with a hint of anchovy and toasted croutons

Abigael’s House Salad — 10.50
Autumn greens tossed with local harvest tomatoes, cucumbers, chickpeas,
roasted garlic, currants, slivered almonds and a balsamic vinaigrette

Autumn Harvest Salad — 10.50
strawberries, cranberries, wild rice and candied pecans
with Autumn greens and honey-citrus vinaigrette

MAIN COURSE

Cider Roasted Turkey — 28.50
The American Classic…
apple and sweet fennel sausage stuffing, herbed gravy, onion-sage whipped potatoes
and cranberry-orange relish
~ dark meat served upon request ~

Chicken Dijon — 26.50
a petite ballantine with sausage and sweet pepper stuffing paired
with a pan seared boneless breast in a light sauce of Dijon mustard and white wine

Aged Rib Eye Steak — 36.50
chargrilled and served with steak fries and caramelized onions

Cedar Plank Salmon — 26.50
oven roasted and served with scallion whipped potatoes,
string beans and barbecue vinaigrette

Prime Rib of Beef — 36.50
pepper & rosemary crusted, served with natural pan gravy
and onion-sage whipped potatoes

Additional Children’s, Sushi, Wine and Dessert menus will also be available.
Vegetarian selections will also be offered.
Children’s Menu for 12 years old and younger.
For parties of 8 or more, an 18% service fee will be added to your check.

–)x0x(–

T Fusion Steakhouse
3223 Quentin Road (Corner of East 33rd Street)
Brooklyn, N.Y. 11234
718-62-STEAK

Thanksgiving Menu

First Course- Choice of One

  • Tuscan Bean and Turkey Soup (8)
  • Minestrone Soup (7)
  • Roasted Butternut Squash Salad (15)
    Mixed Mescaline Greens, Candied Walnuts, Slivered Red Onions, Apples, Avocado, Butternut Squash, and Honey Mustard Vinaigrette

Second Course- Choice of One / 4 Course Menu Option Only

  • BBQ Pulled Turkey Sliders (12)
    Served on a Brioche Mini Bun, accompanied by House Fries
  • Wild Mushroom and Butternut Squash Risotto (11)
    Mixed Wild Mushroom Medley, Roasted Butternut Squash and Creamy
    Arborio Rice
  • Swedish Veal Meatballs (16)
    Served with a Cranberry and Corn Succotash, and a Sweet Tomato Sauce

Third Course- Choice of One

  • Sage and Cider Glazed Turkey (28)
    Choice of Dark Meat or White Meat
    Served with Cranberry Chutney, Challah bread Stuffing, and Sautéed Green beans with candied walnuts
  • Turkey and Apricot Meatloaf (27)
    Served with Thyme and Honey Roasted Sweet Potato Mash, Cranberry
    Chutney, and Roasted Root Vegetables

Fourth Course- Choice of One

  • Warm Apple and Cranberry Crumble (9)
    Served with Parve Vanilla Ice Cream
  • Three Tier Chocolate Mouse Cake (8)

(Choice of 3 Course Menu $35.95 Or 4 Course Menu $45.95)

Please note:

  • Prix fixe menu cannot be changed.
  • Each item can be ordered separately accompanying our regular menu
21
Nov
10

Turkey Recipes – Part 1


With Thanksgiving almost upon us, we thought we should feature some outstanding turkey recipes, they are different and absolutely delicious.

We’ll kick off the series with Chef Lévana’s Spice-Rub Roasted Turkey:

Let’s start with her Dry-Spice Rub recipe:

Dry-Spice Rub

[This mixture is guaranteed to lick any commercial concoction you have been buying! I can see you recoil at the sheer size of this recipe, and of course you can divide it, but I don’t think you will: after you taste a dry-spice-rub roast chicken or roast turkey or roast anything, you’ll be glad you have plenty on hand!

I use this magical rub in countless dishes, it never fails me. I even roast turkey and capon with it. Since all ingredients are dry, I never have to worry about having to use it up quickly. I make a large batch, about a year’s supply (just a few months if you use it as gifts to your delighted friends!) and store it just as I do spices, at room temperature, away from heat. Mine has no salt whatsoever, so that you might feel free to use it liberally with kosher meat and poultry, or if you are limiting your sodium intake.. Lévana]

Ingredients

  • 2 1/2 cups dry cilantro flakes
  • 2 1/2 cups dry parsley flakes
  • 1 1/4 cups paprika
  • 1 1/4 cups oregano
  • 2 tablespoons red pepper flakes
  • 2/3 cup ground cumin
  • 2/3 cup ground coriander
  • 2/3 cup ground pepper
  • 1/4 cup ground bay leaf
  • 2/3 cup tamarind powder
  • 2/3 cup turmeric

Directions

  1. Mix all ingredients thoroughly. Store in perfectly dry and perfectly clean glass jars.
  2. You will need 3 to 4 tablespoons of the mixture for roasting 1 chicken (per pound), 8 servings for salmon or tuna, a three pound London broil, or 3 pounds thickly sliced tofu.
  3. Use 1 cup of the mixture to roast a 12 to 14 pound turkey.
  4. Store the dry rub with your spices.
  5. Makes about 10 cups.

Dry-Spice Rub Roast Turkey

Juicy and flavorful!

Ingredients

  • 12-14 lb turkey
  • 1 cup dry-spice rub
  • 6 cups water
  • 1/2 cup olive oil

Directions

  1. Rub a 12-14 pound turkey with 1 cup dry spice rub, place in a baking pan breast side down.
  2. Add 6 cups water and ½ cup olive oil to the pan.
  3. Cover with foil.
  4. Bake 21/2 hours.
  5. Discard the foil, turn the turkey breast side up and bake 1 hour more, or until juices run clear when pierced with a knife.
  6. Let the turkey rest about 15 minutes before slicing.
  7. While the turkey rests, transfer the liquids to a sauce pan and reduce to 3-4 cups.
  8. Strain the sauce over the sliced turkey.

Enjoy, gentle reader, enjoy! I already had it this past Shabbos, AS WELL AS this past Monday at Levana’s Dinner and a Show Cooking Demo. MMmmmmm, MMMM!!!

CS

03
Jun
10

Basil – Pizza & Wine Bar


At the edge of Crown Height’s Jewish neighborhood, we walked through the tall glass paned doors of Basil Pizza and Wine Bar (270 Kingston Ave; Brooklyn, NY 11213; Telephone: 718.285.8777). We were greeted by the lovely homey smells coming from their large wood oven, clearly center staged by design, partnered with an open bar and cooking area. Soft relaxing Latin music permeated a high vaulted room adorned with 13 honey jar shaped glass lanterns hanging at variegated heights back-dropped by a glass fronted honey comb wine casement.  Marble top tables and dark rustic wooden chairs filled the room commodiously, seating 45 comfortably.

Partial view of Basil. Clara Perez, the Manager, taking a breather in one of those rare low traffic moments.

The pizza and wine bar opened its doors in late February of this year. Just a few months in, with an extensive gourmet dairy menu created by his predecessor, Chef Adam  (who started his culinary training in Italy’s Costa D’Amalfi – then the restaurant’s sous-chef – was suddenly asked to take the helm as chef de cuisine.  Like the young Luciano Pavoratti in February 1965 – who was asked to replace the regular tenor – in an evening’s fateful  performance (Donizzetti’s Lucia de Lamermoor) at the Greater Miami Opera, young Chef Adam stepped up to the plate prevailing successfully without missing a single high note apparently, for he served up dish after dish of consistently delicious Basil favorites.

We began this, our latest restaurant adventure, with their Wild Mushroom Pizza made with Goat Cheese, Mozzarella and Truffle Oil, we took a side dish of their signature Basil Fries, sprinkled with Fresh Parmesan aside a  Garlic-Truffle Mayo Dip- clearly – not for the faint hearted.  Both were delicious.  The thin crusted pizza dough (made with imported Italian flour) was terrific, as were the wild mushrooms and goat cheese topping. CS predictably downed a respectable number of fries, loving the crispy strips dipped in truffle mayo. We both opted for Tishbi’s Chenin Blanc to accompany our meal. It was perfect for the table fare and the balmy summer afternoon. I had a respectable Arugula and Beets Salad topped with medallions of warm goat cheese sprinkled with pine nuts and a truffle vinaigrette.

CS, gnocchi Gnostic that he is, couldn’t help but devour the Goat Cheese Gnocchi Gratin rich with Tomatoes, Spinach and Parmesan Bread Crumbs. He found it flavorful, authentic Italian Campagna, done to perfection! We sampled three more mains; spinach ricotta dumplings, striped bass, and a saffron risotto.  I went for their Striped Bass, with Charred Fennel, Pea Risotto and Meyer Lemon Cream. Presentation was outstanding as you can see from the pictures below (we had a very, very tough time settling on only three photos of the dishes!).  The charred fennel was set like a sail atop a perfectly cooked striped bass a sea in a gustable green pea risotto. The Spinach and Ricotta Dumplings with Melted Mozzarella were ambrosial- especially with the enfolded Tomatoes  Roasted for 24 hours in Balsamic Vinegar, fennel seeds and just the right touch of chili flakes. Basil buys mozzarella curd and stretches it on location, enhancing the flavor that much more.  The Saffron Risotto with Forest Mushrooms, Grilled White Asparagus, was quite aromatic. The forest mushrooms and white asparagus were savory & toothsome, though at this point we were quite full.

Goat Cheese Gnocchi Gratin

Stiped Bass, with Charred Fennel, Pea Risotto and Meyer Lemon Cream

Saffron Risotto, with Forest Mushrooms, Grilled White Asparagus, Peas and Parmesan

We’ll have to come back and meet their pastry chef, Ehud Ezra; word on the street is that he is an amazing talent.  A graduate of the Institute for Culinary Education, he trained at Oceana in Manhattan and was Pastry Chef for several years at Whole Foods (among other prestigious establishments), before coming to Basil, we tasted his Meyer Lemon Ricotta Cheese Cake served with Turkish Fig Puree and Melon. He’s there at 5:00 am preparing his croissants and other pastries, opening for breakfast service at 7:30 am. Chef Adam also treated us to a tasting of his home-made colorful Sorbet Trio and Basil Ice Cream (made from basil, you read it right!). Yummmm!

Sitting on the cusp of this Lubavitch neighborhood, Basil stands at the edge of new cuisine and ambiance territory.  The reluctant humble yet flight worthy fledgling chef and his team run a successful operation with the help of their warm friendly manager Clara Perez, whose respect and reverie for the Lubavitch community is admirable. The convergence of crossed cultures amongst their staff and the harmonious blend of clientele dining together with Basil’s good food its nucleus, is nothing short of chevlei mashiach amazing. The obstacles were many; it shouldn’t work but it does, remarkably so! Some places are just plain blessed that way.

SYR

Basil on Urbanspoon

07
May
10

Mother’s Day Special!


Mother’s Day is this coming Sunday, the 9nth. Why don’t you treat Mom to a nice dinner, a memorable meal, at a great restaurant?

T-Fusion Steakhouse

Make Mother’s Day a special day!

Offering a Special mother’s Day Three-Course Pre-Fixe Menu.

Complimentary mimosa’s along with a red rose for all the mom’s.

Make your Reservation today to avoid the wait!

Mother’s Day Menu

First Course

Creamy Asparagus Soup
Homemade Fresh Asparagus Soup

Minestrone Soup
Clear Broth vegetable soup with chicken & noodles

Second Course
Orange & Fennel Salad
Arugula, orange, fennel, black olives, citrus dressing

House Salad
Mesculin, tomatoes, cucumber, mushroom, red onion, balsamic vinaigrette

Third Course

Fillet Mignon
Served over sautéed spinach& garlic mashed potatoes

Chicken Francaise
Breaded, cooked with lemon & wine sauce served over rice and sautéed broccoli

Baked Salmon
Cooked with maple & glaze served over sautéed carrots and haricot verts

Dessert

Apple Struddle
Freshly baked in premises served with vanilla ice cream

Chocolate Soufflé
Baked and served hot with vanilla ice cream

Chocolate Soufflé

Fruit Plate
Assorted fresh fruit

*$55 Per Person * Tax & Gratuity not included * No Substitutions *

T Fusion Steakhouse (3223 Quentin Road, Brooklyn, NY 11234 — Telephone: 718.998.0002).

Why not treat Mom to T Fusion Steakhouse, hasn’t she more than earned it?

CS




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,815 other followers

Calendar of Posts

December 2014
S M T W T F S
« Nov    
 123456
78910111213
14151617181920
21222324252627
28293031  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant Abigael's baking baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Gotham Wines & Liquors Internet Radio Irving Schild Jack's Gourmet Jeff Nathan Jewish history Kim Amzallag kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Italian cuisine kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 7,815 other followers

%d bloggers like this: