web analytics
December 25, 2014 / 3 Tevet, 5775
 
At a Glance
Sections
Sponsored Post
8000 meals Celebrate Eight Days of Chanukah – With 8,000 Free Meals Daily to Israel’s Poor

Join Meir Panim’s campaign to “light up” Chanukah for families in need.



Succulent Beyond Steak

A-Night-Out-logo

Over the past few months, I have had the opportunity to enjoy some really lovely meals. Some were quite good, while others were truly excellent. Every now and then, I have had the privilege of dining at a restaurant that is nothing short of outstanding, which is the most accurate adjective I can think of to describe our recent dinner at Chagall Bistro.

Have you ever walked down the street and passed a restaurant that appeared so inviting that you would have loved to go in if only it were kosher? Nestled in the heart of Park Slope, just a stone’s throw from Boro Park, Flatbush and Crown Heights, Chagall has that certain charm that draws you in and with its off the beaten path location, a trip to Chagall offers that feeling of having gone someplace special, even if you live nearby. The room, furnished entirely in imported French decor, is warm and intimate and Chagall’s friendly but soft spoken wait staff strikes the right balance between making you feel at home and treating you like a valued guest.

Owner Daniel Halimi, who moved with his wife Sonia from France to Park Slope several years ago, set out to create an authentic French bistro. While it took time to find a French chef who was willing to work within the dictates of kosher cooking, the Halimis hired Chef Jean-Claude Teulade, a veteran of Le Cote Basque, who took on the daunting challenge of creating French cuisine without butter or cream. Chagall’s menu changes seasonally and our visit in mid-March actually took place one week before the new spring menu was launched.

Onion soup "en croute" (caramelized onions in duck consommé topped with crispy pastry hat).

Onion soup “en croute” (caramelized onions in duck consommé topped with crispy pastry hat).

Instead of ordering off the menu, we let Daniel make the food choices for us and we should have realized that we were going to be eating a lot of food when the waiters brought over a second table to hold all the plates that would be arriving shortly. We started off with some wonderful rolls, imported from France that had a wonderful crust and were incredibly delicious, and paired beautifully with the thick cilantro chumus and the balsamic olive oil. We probably could have made a meal just from those alone, but they were just a harbinger of what was to come next.

The seared yellow fin tuna on a bed of greens was beautifully presented and lightly lemony. The ceviche with salmon and field greens was topped with caviar and served with a non-dairy sour cream atop a bowl of field greens was beautifully balanced with the various flavors all working together in harmony in an elegantly French version of cream cheese and lox. The duck consomme with vegetable ravioli was beautifully seasoned, with strips of flavorful duck harmonizing melodiously with savory mushrooms. A salad of field greens with shaved french truffles was light, yet earthy, accented to perfection by the lemon truffle dressing which was nothing short of unbelievable. I will admit that I was a little leery of tasting the brioche of duck pate, which was at first glance looked like an artfully arranged slice of chopped liver and p’tcha nestled in a slice of bread. But looks can be very deceiving. The brioche was a thick slab of wonderful cakey bread and the artfully seasoned pate was incredible, beautifully capturing the flavor of duck in a creamy texture that was blended perfectly with the brioche. The gelee, while a little intimidating at first, turned out to be unbelievably delicious, a lighter texture that paired well with the full flavors of both the brioche and the duck.

Having shared all of those appetizers, the common thread that they all shared (aside, of course, from the fact that every single one of them was delicious, original and so well conceived) was that each and every one had a sauce or a dressing that was so incredibly amazing that you would have wanted a basket full of those incredible French rolls so that you could soak up every single drop of sauce and dressing, because quite frankly, it was just too good to waste.

About the Author:


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “Succulent Beyond Steak”

Comments are closed.

SocialTwist Tell-a-Friend

Current Top Story
The 13th issue of Al Qaeda's 'Inspire' online English-language magazine.
Al Qaeda Urges ‘Lone Wolves’ via Magazine to Attack US Airliners
Latest Sections Stories
Schonfeld-logo1

When someone with a fixed mindset has a negative interaction with a friend or loved one, he or she immediately projects that rejection onto him or herself saying: “I’m unlovable.”

Respler-121914

How many potential shidduchim are not coming about because we, the mothers, are not allowing them to go through?

Is the Torah offering nechama by subtly hinting that death brings reunion with loved ones who preceded you?

She approached Holofernes and, with a sword concealed under her robe, severed his head.

Here are examples of games that need to be played by more than one person and an added bonus: they’re all Shabbos-friendly.

The incident was completely unforeseeable. The only term to describe the set of circumstances surrounding it is “freak occurrence.”

The first Chabad Center in Broward County, Chabad of South Broward, now runs nearly fifty programs and agencies. T

The NHS was also honored to have Bob Diener as keynote speaker.

Written with flowing language and engaging style, Attar weaves a spell that combines mystery, humor, adventure and Kabbalah in the most magical place in the world, the Old City of erusalem.

There are those who highlight the diversity of these different teachings, seeing each rebbe as teaching a separate path.

Rav Dynovisz will be speaking in Hebrew on Wednesday, January 7, at 7:30 p.m.

Rabbi Simeon Schreiber, senior chaplain at Mount Sinai Medical Center in Miami Beach, saw a small room in the hospital that was dark and dismal but could be used for Sabbath guests.

More Articles from Sandy Eller
Eller-121914-Main

“The secret to a good donut is using quality ingredients and the ability to be patient and give them time to proof.”

Consummate-Consumer-logo-NEW

It may be sweater weather now, but sooner or later summer will be here, bringing abundant sunshine, swimming, barbeques and mosquitoes.

Demetrious’ insistence on handmaking his chocolaty treasures with only the highest quality ingredients paid off in customer loyalty…

It seems ironic to use the words “Ronald McDonald” and “kosher” in the same sentence, but venture out to New Hyde Park and the two go hand in hand.

Just a single word can sum up one of the most disturbing trends that continues to sweep our supermarkets: downsizing.

Until that point, everything we had eaten at Butterfish had excelled in its simplicity, but our desserts offered a much greater level of complexity and both were truly outstanding.

“I work around the Jewish calendar, always trying to think of creative spins,” noted Chani.

“You don’t just choose a school, you choose a community,” said Erik Kessler, director of admissions, communications and human resources at The Moriah School.

Printed from: http://www.jewishpress.com/sections/food/restaurant-review/succulent-beyond-steak/2014/05/22/

Scan this QR code to visit this page online: