Archive for the 'kosher restaurants in New York City' Category



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

17
Jan
11

For Your Superbowl Party…


If you are hosting a Superbowl Party, you can either have the wife or yourself slave away preparing a meal, or you can save the aggravation and get a great price on delicious Indian fare:

If you are already watching the games and are hosting a party, why not do so with minimum patchke, with delicious Indian cuisine and with maximum enjoyment?

03
Dec
10

Jeff Nathan’s Rosemary Potato Latkes with Honey Drizzle


Hanukkah at Abigael’s on Broadway

Gift Giving Special ~ Buy One, Get One
All gift cards ordered now through December 31st, 2010
will receive a 10 % additional card.

$ 100 gift card gets you a $ 10 gift card
$ 200 gift card gets you a $ 20 gift card

Each day of Hanukkah will feature three latke selections
~Savory or sweet, each one will be a treat!

407 Broadway – at 39th Street, New York, NY; Tel: 212.575.1407

—)x0x0x(—

Chef Jeff Nathan, from Abigael’s, has graciously agreed to share this delicious latke recipe.

Jeff Nathan’s Rosemary Potato Latkes with Honey Drizzle

Pareve
Makes about 20 latkes, 5 to 6 servings

Ingredients

  • 4 large russet potatoes (2 pounds)
  • 1 pound yellow onions (1 pound)
  • 2 large eggs, beaten
  • 1/3 cup all-purpose flour
  • 3 tablespoons chopped fresh parsley
  • 4 garlic cloves, finely chopped
  • 1 teaspoon fresh rosemary, rough chopped
  • 1/2 teaspoon fresh mint
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • olive oil, for fryinghoney, (use varying flavors of honey for added taste, ie: clover, lavender, pine, blueberry)

Directions

  1. Position a rack in the center of the oven and preheat the oven to 200°F. Line a baking sheet with papertowels.
  2. Using the large holes of a box grater or the grating disk of a food processor, alternately grate thepotatoes and onions into a work bowl (this provides better distribution of the onions). Using your hands,squeeze out as much moisture as you can from the potato mixture. Add the eggs, flour, parsley, garlic,rosemary and mint. Add in the salt and pepper, and mix well.
  3. Add enough oil to a large, deep skillet to come 1/2-inch up the sides. Do not skimp! Heat over medium-high heat until very hot but not smoking. In batches without crowding, using about 1/4 cup of the potatomixture for each pancake, carefully add the mixture to the oil, spreading it with a spoon to make 3-inchpancakes. Fry, turning once, until deep golden brown on both sides. Use a slotted spatula to transfer tothe baking sheet. Serve immediately or keep warm in the oven while making the remaining pancakes.Drain off any excess liquid that forms in the bowl as you make subsequent batches.
  4. Serve hot drizzled with honey.

Enjoy, gentle reader, enjoy. I can’t wait to try it!

CS

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
Sep
10

Shalom Bombay


Say Namaste as you enter Shalom Bombay (344 Lexington Avenue – between 39th and 40th – New York, NY 10016 – Tel: 212.922.0224 – Fax: 212.922.0124) this exotic Indian adventure.  Above your head flows the Ganges – the life force of a nation. The environment is earthy with touches of scrolled ironwork wall pieces, and the tables are set simply- as all guests are welcomed with an introductory taste of a dish called Papri Chaat, complements of the house.

Papri Chaat

It consists of crispy crackers served with chopped potatoes, onions, parve sour cream and tamarind sauce – served cold. Mildly spicy and flavorful, it set the stage for the rest rest of the meal.

SYR and I washed and sampled their breads. SYR adored the warm, fresh from the oven Tandoori Paratha bread (a multi-layered flat whole wheat bread), while I had their just baked Onion Kulcha. Both were superb!

SYR chose a Chicken Tikka Masala, while I had their Tawa Chicken. Hers was made with barbecued chicken cooked in tomatoes and onion. Very flavorful, a bit spicey, but definitely interesting.

Tawa Chicken

Having grown up in Uruguay, I am more used to spicy food and my Chicken Tawa came with boneless pieces of chicken served with onion, bell peppers and spices. I liked it!!

We then shared their Vegetable Pakoras…

Vegetable Pakoras

…an assortment of deep-fried spinach, eggplant, cauliflower and potatoes. Frankly, cauliflower was never a favorite of mine, yet… fresh deep fried is just so good when it’s done right.

We segued with their Mixed Kabab Tandoori Platter

Mixed Kebab Tandoori Platter

It comes with an assortment of lamb, beef and chicken kababs marinated and roasted in a clay oven. We both found the various meats flavorful, tender  and wonderfully spiced.

SYR enjoyed a 2009 Herzog Selection, Chateneuf Rouge. A semi sweet, mildly fruity but dry enough wine that amply complimented her dishes. I had the 2007 Galilee Hills Segal Fusion (with 60% Merlot, 20% Cabernet Franc and 20% Sauvignon Blanc), with a somewhat smoky undercurrent and lots of fruitiness, I found it a perfect companion to these spicy foods.

We both finished our meals with their exotic desserts, SYR had the Rice Pudding, served with almonds, pistachios and raisins, which she found unusually tasty. I had the Moong Daal Fudge dessert – mashed lentils cooked with sugar and nuts – it was just sweet enough without being overpowering.  Kind of likea sweet version of kishka- nice and very tasty, I wish it had been a bit creamier though.

It was a great meal, coupled with good wines and great decor. We just have to come back for more, but next time I plan to have some of their Indian beers. I hear the Kingfisher is unusually tasty, spicy… just made for these type of food!

Don’t wait for monsoon season to try this superb gastronomic delight; it’s sure to become a fast favorite when you’re ready to curry favor with family and friends or spice up your evening out.

CS

Shalom Bombay 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

09
Jun
10

Tiberias


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

A partial view of Tiberias Restaurant

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

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

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

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

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

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

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

Jack Daniels Cheese Cake

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

Tiberias Cappuccino

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

CS

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

19
Apr
10

Brunch and Limmud


Yesterday – Sunday, the 18th of April – at Talia’s Steakhouse, [668 Amsterdam Avenue (between 92nd & 93rd Streets) New York; NY 10025; Telephone: 212.580.3770] Rabbi Yaakov Spivak spoke on the opening paragraph of Pirkey Avos and tied it in with today’s relationship between Israel and the US.

Rabbi Yaakov Spivak making a point...

Talking about the nature of the Spiritual World, Rabbi Spivak said: “The World To Come is a world of Chessed, kindness and concern for others. As much as Joseph’s brothers’ act of selling him may have been justified in the eye’s of some of the commentaries, the Zohar tells us that their souls were reincarnated into the ten great Rabbis of Rabbi Akiva’s time [tortured and murdered by the Romans], so that martyrdom would free them from what they did. Betrayal is the ultimate anti-Chessed act! That is why the sight of eighty percent of American Jews’ uninformed support for the White House’s attempt to restrict Israel from building in Jerusalem is so distressing.”

A partial view of the audience (of all ages) listening intently. Effie Nagar - Talia's owner, in blue shirt - sits against the back wall.

The food was quite good and fairly priced. What made it all the more attractive, however, was the 50% discount for anyone who attended Rabbi Spivak’s lecture. This lecture series will become a regular Sunday event starting on Lag Ba’Omer, which falls – this year – on May the 2nd.

Talia's Steakhouse's Executive Chef Executive Victor Naim and his Sous-Chef

Chef Victor, Talia’s new Executive Chef, combines 30 years of culinary experience with a passion and dedication that drives him to find the freshest and finest ingredients for the creation of his gastronomic delights.

CS




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