Restaurant Review

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.

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.

Essentially the only authentic kosher Mexican food on the East Coast, Taquito isn’t much to look at. And that’s assuming you can find it in the first place.

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.

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.

Eight people is a more reasonable number to eat the board (and only the board) as there’s certainly enough food there for eight people to walk away full. But a group of ten might be optimal for a few reasons.

Crave is sitting on an interesting seam, says Van-Leeuwen, between gourmet and street food. Van-Leeuwen emphasizes their commitment to haute cuisine.

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.

Whether you are a repeat customer or a first time visitor, from the moment you enter Orchidea you are treated like family. Only better.

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.

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.

The chicken and waffle nuggets were fabulous and were like chicken in a dessert form.

Chef Shearin's world travels have taught him the best food is not only found in the most expensive restaurants, but in the local, humble, ma and pa style eateries about town.

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.

The lemonana was something else. Never had we seen a green drink look so enticing.

These guys are actual butchers, so you can’t go wrong with ordering a steak.

Let’s be honest, most people are coming to Yakar to order steak... With a good selection of cuts on the menu, there are a lot of different avenues you can choose. Most people might not select it, but I’m going to recommend the Skirt Steak.

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.

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.

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.

One must come meet, see, and hear how artist Settenbrino reconfigured a former 1879 tenement into a stately hotel and created an artisan kosher Italian bakery and restaurant.

Nestled away in the Upper West Side lies a kosher restaurant that is choc-full of great options. Besides their unique pineapple pizza and blueberry knishes, Café Roma also offers a variety of tasteful basics, such as pizza, calzones, bourekas, baked goods, ice cream, and more.

First, let’s take a moment to appreciate Chef Rafaeli. He’s been cooking and tutoring foodies for years now on various social media platforms, with nearly 120k followers on Instagram, and nearly 150k on Facebook.

When I was invited to Smokey Hill, the first thing I noticed was the smoke. While not visible, the smoky smell will certainly hit your nostrils when you first walk in the door. That smell is sure to get your mouth watering as you sit down and try to make some tough decisions about what to order.

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.

Ideally, you’d walk into BIS with a large group of people and order a bunch of things to share. The appetizers certainly would work well that way. But when it comes to an entree, your choice might be harder.

They’ve got enough options for your whole party and going will certainly make your night feel like more of a party.

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.

If you are seeking a new place to visit this summer with all kosher amenities at your disposal, why not visit Scotland? Glasgow has a full range of Jewish facilities to cater for tourists and business people alike. Including daily minyanim, a mikveh for men and women, and kosher food. Edinburgh has a mikveh for ladies, minyanim only a few times during the week.

Despite the barriers of anti-Semitism, Cohen managed to obtain the highest certification for a chef and when he arrived in Israel, taught cookery at the Tadmor Hotelier School in Herzliah.