Archive for the 'kosher restaurants in Brooklyn' Category



04
May
10

Savor It!


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

A partial view...

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

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

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

A light focaccia served on an oak board

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

Salmon Stuffed with Spinach and Feta

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

I had their Chilli Rubbed Grilled Tuna.

Chilli Rubbed Grilled Tuna

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

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

CS

Savor on Urbanspoon

17
Mar
10

T-Fusion and “Dine in Brooklyn Week”


Always striving to provide great food at great prices, T-Fusion celebrates “Dine in Brooklyn Week.” Below is their new prix fixe menu:

“DINE IN BROOKLYN MENU”

(Please select one of each course)

Starter

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

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

Entrée

Roasted Boneless Prime Rib (10oz)
Boneless prime rib cut, steak seasoning, oven roasted with whipped Yukon

Oven Roasted Half Chicken
Bone-In roasted half chicken served with homemade yellow rice

Baked Tilapia
Baked filet with wine and herbs served with sautéed mix garden vegetables

Pasta Primavera
Pasta served with mixed veggies in a garlic & olive oil.

Dessert

Chocolate Banana Loaf Cake
Homemade chocolate chip & banana pound cake

Fruit Martini
Freshly cut fruit served in a cocktail glass

Sorbet
Mango/ Rainbow

$25 Per Person/ Plus Tax & Gratuity/ Cash Only/ Parties up to 8
March 15th –March 25th

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

As we’ve already said on these pages, this is not only one of Brooklyn’s top restaurants, but it compares well with any Manhattan eatery. At this menu’s prices you are getting a real bargain!

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

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

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

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

18
Jan
10

A New Menu


T Fusion Steakhouse, a favorite Brooklyn eatery, has a new prix fix menu that is in effect until the 31st of January 2010. Here is the new menu:

*$30 Three Course Plus Tax & Gratuity*   *Expires January 31st 2010*   *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 garli
c & House Fries

Pan Seared Salmon
S
erved 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 ser
ver

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

Valid ONLY for the following Times:*Sunday 5pm-7pm ** Mon- Wed/ 5pm-8pm* *Sat w/a Drink Order

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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