Whenever I am lucky enough to do a restaurant review I’m always on the search for that special experience unique to that establishment alone: a reason to bring your friends and family that you can get in few other places.
If you’re like me, you walk into a place like Margez and you ask what on the menu is the kind of thing that really makes the restaurant special. The answer in this case is the Couscous Tajene with Lamb Shank.
Since Bonito is a shared plates restaurant, many of the items on the menu can be described as appetizers. This leads to a wide selection that includes a few different fish options.
What makes Carbon stand out in the expanding group of charcoal chicken places? They make their own sausages. These are not similar to what you will find in a store.
I’ve never tasted anything like this before, Avi said of the Lamb Kebab, It’s definitely very cooked but so melt-in-your-mouth – it’s silky and the flavors are so intense and juicy.
There's something uniquely appropriate about opening a new restaurant in the middle of a lockdown and then calling it Prohibition Pickle
China Glatt’s owner and manager, Sholom Witriol, told us that his goal has always been to run a good place for family dining, with a price range that makes it practical for even those of modest means to enjoy a night out, even when it isn’t a special occasion.
The biggest change was the prohibition of bassar b’chalav. Eriske also kept his staff, and is very happy with his new customers, whom he finds to be most friendly and generous.
If we hadn't heard Josh's American-accented Hebrew we might not have noticed Urbun.
Now close your eyes, click your heels together three times and repeat after me: “There’s no place like Fireside. There’s no place like Fireside.”
Fuego’s very extensive menu is heaven for meat lovers, with an eclectic mix that will satisfy both those who like their eats straightforward and simple as well as those whose palate runs more to the trendy side.
Forget the niceties, this is a place where the barbeque sauce runs down your arms while you nibble on chicken wings,
I won’t lie to you – we knocked off the entire bread basket because the butter was so incredible that we just couldn’t stop eating it.
In the few short months since its opening, Pescada has made a name for itself and the restaurant was full, with a nice mix of people on the Monday night that we were there.
A graduate of Rhode Island’s Johnson & Wales College of Culinary Arts, the very personable Massin came to NoBo with both a solid education and years of experience at Mike’s Bistro and The Prime Grill.
One of the best perks of writing about restaurants is that we often have the opportunity to taste a broad sampling of menu items and the chef at Brasserie Halevi kept up a steady stream of food to our table.
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.
While we all go to restaurants for a good meal, it is dessert, that final taste that lingers in your mouth, that is the crown jewel of any dining experience and Six Thirteen’s offerings did not disappoint.
The lemonana was something else. Never had we seen a green drink look so enticing.
The chicken and waffle nuggets were fabulous and were like chicken in a dessert form.
Both mains were clearly prepared with an expert hand and could only be described as heavenly.
Accustomed as we all are to eating steak whenever we dine in an upscale restaurant, we were pleasantly surprised when our main dish showed up and it turned out to be not beef, but fish.
Deciding on your order is no small task at The Purple Pear. The menu is a whopping eight pages long and as if that wasn’t long enough, there is an additional three-page sushi menu.
Curious as to whether Sophie’s Bistro is able to host events like a sheva berachot or a pidyon haben, I asked about party rooms. Amar answered with a broad smile and a display of Sophie’s party room, which is at once spacious and intimately elegant.
The name La Brochette is a nod to Cohen’s Middle Eastern roots, alluding to a shish kabob skewer, but the restaurant is first and foremost a French steakhouse, albeit one with a dazzling sushi menu.
Whether you are a repeat customer or a first time visitor, from the moment you enter Orchidea you are treated like family. Only better.
With a menu as enticing as Reserve Cut's we left the difficult dilemma of what to eat to our personable and efficient waiter, Csaba.
This is messy food, the kind of meal where you ditch the silverware and use your hands and with an array of fabulous sauces on the menu, I have no doubt that Gotham Burger goes through a lot of napkins. From the moment we started, till the very last crumb had either been eaten or packed up to take home, I loved every minute of our meal, chosen for us by Roth, at our request.
How to begin describing one of the best meals I have ever eaten? I suppose logic, and the “Sound of Music” song, would dictate that I start at the beginning.
I had the tremendous zechut to attend the wedding of my granddaughter Rachayli Fuchs to Shaul Klein in June, and then, much to my delight I was able to make one of the Sheva Berachot. My guest list was composed and invitations extended. The divrei Torah would be delivered by my grandson Rabbi Raphael Fuchs and my nephew Meir Greenwald.