Archive for the 'fine kosher dining' Category


Cooking with Lévana – Part 2 – Recipes!

As we promised, here are 2 recipes Lévana has graciously allowed us to share with our readers.

Minted Lamb Kebobs


1 medium onion, quatered
4 large cloves garlic
1 small bunch flat-leaf parsley, including stems
1 bunch mint, leaves only
1 tablespoon cumin
1 tablespoon paprika
Good pinch cayenne, or more, to taste
Freshly ground pepper to taste
2 pounds extra lean ground beef, or extra lean ground lamb, or a combination.


Prepare the grill or preheat the broiler. Finely grind the onion, garlic, parsley and a mint in a food processor (pulse: do not let mixture get watery). Transfer to a bowl and add the cumin, paprika, cayenne, pepper and beef.

Form logs about 1″ in diameter and about 4″ long. Thread on wet wooden skewers. or on metal skewers. Broil 2-3 minutes on each side. Serve hot. Serve 2 to 3 skewers per guest.

Makrod: Semolina Date Pastries

I have always rather neglected this wonderful treat, as the traditional preparation requires frying, my nemesis: I don’t think I have more than a handful of fried dishes in my whole repertoire. But I tweaked the recipe to do my bidding as a baked, not fried, treat, and the result is scrumptious! I have streamlined it further by shaping it as bars. Sephardi flavors at their best! Gluten-free: Use GF flour and GF semolina.

Preparing the Makrod

Preparing Makrod



3 eggs
1 cup oil
3 cups flour
2 cups farina or semolina
1 tablespoon baking powder
A little water as needed


1 pound pitted chopped dates
1 1/2 cups very hot water
1 tablespoon cinnamon
1 tablespoon ginger
1 teaspoon cloves
Peel of 2 lemons
2 tablespoons orange flower water


1 1/2 cups honey


Preheat oven to 350 degrees.

Mix all the dough ingredients thoroughly, and knead it on a board for just a minute or two, adding a little water if necessary to obtain a smooth dough. Set aside.

Process all the filling ingredients in a food processor, using the pulse button to avoid splattering, until smooth. Divide the dough in half. On a lightly floured board, roll each piece into a rectangle 1/2 inch thick, about 11 inches wide and 14 inches long. Transfer onto a well-greased cookie sheet with straight sides (don’t worry if it doesn’t cover the whole surface). Cover the dough evenly with the filling. Repeat with the remaining dough, and place gently over the filling (it’s OK if it breaks, just patch it). Bake about 40 minutes, or a little longer, until golden. Immediately pour the honey evenly over the whole pastry. Let it cool, then cut it in bars or squares.


This coming Monday, April the 26th, Lévana’s “Dinner and a Show” at Lincoln Square Synagogue in Manhattan (200 Amsterdam Ave – at 69th Street – New York, NY 10023) will be: Seasonal Spring Bounty. As she describes it:

Winter is over and wonderful vibrant food colors and fragrances are upon us in every food display: cheer up and enjoy them while they last! Life would be more meaningful to all of us if we respected the seasons more, with the specific gift each season has to offer! This menu is 100% gluten-free, naturally and effortlessly!

I will be demonstrating:

  • Lemon chicken breasts with artichoke and carrot
  • Zucchini and fennel soup
  • Haricots verts, roasted peppers and heirloom tomato salad with grey salt
  • Herbed yukon fingerlings
  • Plum granola tart
  • Click here to register and view other upcoming classes

    Remember to mention The Kosher Scene and you’ll get a discount.

    Lévana with some of the class regulars, flanked by members of her staff

    SYR and I will be there, hope you will too. You won’t regret it!



    Cooking with Lévana – Part 1

    Every Monday evening at Lincoln Square Synagogue in Manhattan (200 Amsterdam Ave – at 69th Street – New York, NY 10023), Lévana Kirschenbaum holds a cooking class, dubbed by most as “Dinner and a Show.” CS and I were privileged to attend last night’s special Yom Haatzmaut demo: Beyond Milk & Honey: Israeli Street Foods.

    The menu for the evening was: Spicy Bean Soup, Chraimi Fish, Minted Lamb Kebobs, Spicy Eggplant Salad, Hummus-Tehina, Israeli Salad, and Makrod (a semolina/date pastry); all made and served up, to 25 people, in the space of two and a half hours. Experiencing Lévana’s cooking class means experiencing Lévana.  One doesn’t need to ask her about her particular philosophy of good cooking; the woman walks the talk of it!

    While preparing the Spicy Bean Soup made with large lima beans, cilantro and cayenne pepper (which on principle sounded unappealing to me; wooow, was I in for a surprise!!), someone asked about the pot she was using, and someone else mentioned the use of garlic powder. Lévana recommended 18-10 stainless steel pots and pans, stating that her pot was made in China, quipping “there’s no room for politics in cooking!” Regarding garlic, she told us about someone who asked if they ran out of garlic powder could they use real garlic? ” Never settle for powder when you can get the real thing”, she replied, as she whacked a clove using the edge of her palm against the flat of her knife, demonstrating how easy it was to prepare a clove. “When should one look for a substitute?  Only when the real ingredient is unavailable. You can find garlic anytime anywhere  in the world. We’ve got so many choices, garlic in oil, minced, bottled, etc. Just because something is there doesn’t mean it’s good…..ersatz (artificial or inferior substitute or imitation) is so plentiful in so many forms, we think the imitation is real!”

    Hot, steamy, aromatic!

    Truth be told, the rich aromatic scent of  fresh herbs on her cooking table awaiting deployment, enhanced every dish Lévana prepared. Her use of market fresh healthy ingredients along with her quick prep techniques, easy humor, mastery of her trade and generous spirit of sharing her knowledge with others, made the evening delightful. Preparing the eggplants for grilling, she opted to lightly spray the eggplant slices top and bottom with oil . “Remember you’re the boss. Don’t let the eggplants boss you around. Don’t be afraid of them.”  Yet, she insisted on a full half cup of oil for the soup. “If there’s no oil, there’s no emulsion.”  Considering, however, that the pot yielded 25 decent sized portions, that was a very small amount of oil. A true creative chemist in the kitchen, Lévana cooks her magical eupeptic dishes mixing  wit, instincts, ingenuity,  inventiveness, along with her many years of experience. It’s almost like the ingredients bend to her will, bringing out their tastiest characteristics to serve the Queen of masterful combinations.  The soup by the way was incredible. The combined ingredients illuminated by the addition of home made pickled lemon, lit my palate with its explosion of  fresh tangy tastes, The lima beans, tomatoes, onions, cilantro and fresh garlic all combined for a delicious harmony of flavors.

    We can’t cover all of the dishes in the space of this post, but here are few further highlights. Lévana included some standard and not so standard ingredients for her Israeli Salad, creatively using the pulse feature of her food processor as a  time saver –  combining the celery, cucumbers, scallions, radishes and parsley; she hand chopped the tomatoes and lettuces, one could never tell in the finished product that any short cuts were taken.

    Preparing the sauce for the Chraimi fish

    Cooking the sauce with two layers of fish on top.

    I’m not a big fish lover, but that Chraimi Fish was savory delicious.One of the regular attendees told us she loves it so much that she makes a fresh batch every week… CS, a carnivore to the core, will tell you that as far he is concerned, the Minted Lamb Kebob (recipe to follow) was the evening’s real pièce de résistance. The exotic flavoring of the extra lean ground lamb was delicious and went perfectly with the Sliced Grilled Eggplant. The Chummus was nothing short of spectacular. Write us if you want Lévana’s recipe.

    Sliced grilled eggplant

    Levana describes herself as a a reverse chic kind of a person.  Her food is earthy and terrific, prepared simply- as low tech as possible.  But the woman herself is an articulate worldly person, well informed,  generous and a techie twitterer to boot.  Her days are filled with cooking for others and countless good deeds, so we heard from her devoted groupies.  They are a  tight loving group who acquired a love of cooking through experiencing Lévana’s warmth, good humor, talented free-reign creative fun cooking style and healing psychology delivered through the medium of food. Group regulars find the class absolutely addictive, having missed important meetings to be there each and every week.  It’s their fun night out, as they learn that cooking can indeed be a fun experience and not a drudgery. Many feel more empowered in the kitchen and love Lévana’s uncomplicated style and generous funny nature.  They’ve all learned to cook healthier recipes (with faster prep!) packed with fresh healthy ingredients, eager to replicate the recipes at home and experiment with variations.

    All in all it was a fun evening spent with a really nice group of people. Considering the upcoming courses, we will certainly be back for sure …you know, she is kind of addictive…



    Lévana’s Recipe


    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.



    Passover Chilean Sea Bass

    Chef David Kolotkin, from Prime Grill, has appeared on this pages before ( here, here, here, and here); now he’s back to give us one his superb recipes. As you already know, Chef David doesn’t do things the traditional heimische way but… the result are incredibly delicious!

    Chilean Sea Bass Mousse, Wrapped with Smoked Salmon,
    Sweet and Sour Beet and Basil Salad, Horseradish Lemon Aioli

    Feeds 6-8 people

    Chilean Sea Bass Mousse:

    -1 small onion peeled and quartered
    -2 small carrots peeled and cut into 1″ pcs
    -1 celery stalk cut into 1″ pcs
    -1/2 cup flat leaf parsley, chopped fine
    -1/2 cup basil, chiffonade
    -1 1/2 # chilean sea bass cut into 1-2″ pcs
    -2 whole eggs
    – sugar to taste (approx 1 1/2 tbsp)
    – kosher salt to taste( approx 2 tsp)
    -1/2# sliced smoked salmon
    Preheat oven to 325

    1. In a food processor with the blade attatchment, process onions until fine and minced. Place in a large mixing bowl.
    2. Place carrots and celery in the food processor and repeat step #1. Place with onions in the bowl.
    3. Add herbs to the vegetables.
    4. Process Sea Bass until fine. Add the eggs, sugar, salt and pepper and mix until combined. Add this to the bowl with the vegetables and herbs. Mix well with a spoon.
    5. Using a spoon, make 2-3oz quenelles and place on a cookie sheet lined with wax paper.
    6. Bake for 12-15 minutes until tender and firm. Cool and reserve. We will use the smoked salmon during the assembly of this dish so keep it refrigerated for later.

    Sweet and Sour Beets with Basil

    -1 cup sugar
    -1 1/2 cup red wine vinegar
    -1 1/2 cup water
    -3 red beets peeled and cut into batons( or matchstick pcs 1/4″ thick)
    -8 basil leaves chiffonade.

    1. Combine sugar, vinegar and water in a deep pot.
    2. Add the beets to the pot and bring to a simmer uncovered until beets are tender. Approx 45 minutes and until only a little liquid is left. The remaining liquid should be a syrup.
    3. Cool and when cool, add the basil chiffonade. Reserve

    Horseradish and Lemon Aioli

    -3 egg yolks
    -2 tbsp prepared white horseradish, liquid squeezed out.
    -1 Lemon, zested and juiced
    -1/4 tsp kosher salt
    -1 cup vegetable oil

    1. Place all ingredients except the oil into a mixing bowl.
    2. Combine using a flexible whisk.
    3. Slowly start to drizzle the oil in while whisking vigorously in a slow steady stream. Whisk until all the oil has been emulsified. This entire aioli can also be done in a food processor.
    4. Set asside.

    To assemble:

    1. Place a small dollop of the aioli on a pc of the chilean sea bass mousse.
    2. Depending on the size of the smoked salmon slices you may need 1-2 pcs per mousse. Lays the salmon flat on a cutting board. Place the Chilean bass mousse ontop, and roll so the smoked salmon wraps evenly around. Repeat this process until done.
    3. Place 1 -2 pcs of the Chilean Sea Bass Mousse, Wrapped with Smoked Salmon, on a plate with the sweet and sour beets next to them. It is nice to drizzle some of the natural beet syrup on the plate. Extra horseradish lemon aioli can be placed on the plate as well.


    David Kolotkin
    Executive Chef
    The Prime Grill


    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!


    Glatt a la Carte on Urbanspoon


    Purim Special and Beyond

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



    (Please select one of each course)


    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


    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


    Chocolate Soufflé
    Freshly baked in premises, served with ice cream

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

    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)


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


    Purim Recipes

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

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

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

    Blood Orange Martini

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

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

    Persian Meatballs (Kufteh)

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

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

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

    For the poaching liquid

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

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

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

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

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

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

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

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



    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?


    Abigael's on Broadway on Urbanspoon


    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:


    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


    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


    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

    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


    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!


    Mike's Bistro on Urbanspoon


    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!

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