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Somehow we managed to find room for dessert and our deliciously warm cappuccinos. The rectangular dessert plates were literal works of art, adorned with three small desserts and dusted in one corner with a stunning cocoa powder flower. Each plate had a small dome of cheesecake, topped with a delicious raspberry sauce, as well as an edible chocolate cylinder stuffed with cake and a delicious thick cream, plus one additional dessert, both of which were spectacular. The ice cream topped chocolate cake was warm and light, and oozed runny chocolate when pierced with cutlery. The napoleon was truly unique, with the usual puff pastry dough replaced by layers of thin, crisp, lightly sugared phyllo dough. There aren’t enough words in the dictionary to describe just how amazing these two desserts were and if you are anywhere near Boro Park, I suggest you put down the newspaper immediately and run, don’t walk, to Orchidea, so you can taste them both for yourself.

Dessert sampler of tiramisu, cheesecake and napoleon
Dessert sampler of tiramisu, cheesecake and napoleon

What makes Orchidea so unique is not just the truly excellent food and the exquisite presentation, although both are quite impressive. It is those factors, coupled with an unusual warmth, an ambiance of hominess that radiates throughout the elegantly appointed room. Despite the fact that we were there at 9 p,m, on a weeknight, the restaurant was full and no one seemed to be in a rush to leave. In addition to the attentive and knowledgeable waiters, the diners themselves were relaxed and friendly and one couple, frequent guests at Orchidea, introduced themselves, telling us, “You feel like you are eating with family when you eat here.”

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It is clear that everything at Orchidea is personal and that the owners take tremendous pride in every plate and every creatively arranged catered affair, both those that take place off site and those that take advantage of Orchidea’s lovingly designed party room.

That personal touch is what makes Orchidea not just a restaurant but a truly memorable experience. Perhaps Ofer himself summed it up best, saying, “Everything here is from the heart. That is our secret.”

Want your eatery to be featured in a future installment of A Night Out? Drop us a line at articles@Jewish Press.com, with the words “Restaurant Review” in the subject line. Do you have comments or feedback? E-mail me at sandyeller1@gmail.com.

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