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TRENDS SOME OF OUR FAVORITE RESTAURANT TRENDS
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PLANTIFUL PALATES EXPLORING THE ARTISTRY OF VEG-FORWARD CUISINE
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EDITOR’S LETTER
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THIS MONTH’S CONTRIBUTORS
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JEWISH DELI Why Jewish delis are mainstays
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IN A PICKLE Highlighting the humble pickle
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THE ORGANIZED COOK Organize your kitchen like a chef
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BUTCHER’S CUT Rib steak
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STEAKHOUSE FEAST The perfectly cooked rib steak and stellar sides
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RESTAURANT CHRONICLES Seared: Lakewood, NJ
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L’CHAIM Restaurant worthy wines
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NOSTALGIA Chinese food meets deli
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COOKBOOK The Eucalyptus Cookbook by Moshe Basson
107 RESTAURANT GUIDE 152 THE OTHER SIDE OF THE CORK G.E. Massenez
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FOOD CRAWL A DAY IN BALTIMORE , MD
156 BREAD BASKET Restaurant-quality bread 160 INTERVIEW Los Angeles pioneer Mendel Goldman 164 DIPPING SAUCES When the sauces are star-worthy 168 RECIPE INDEX 170 LAST BITE #yesitsontheapp
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EDITOR'S LETTER
KEEPING MY FINGER ON THE PULSE of the restaurant scene is part of my job, and it informs me of so many things. What diners are interested in eating and experiencing is a source of inspiration for recipes we produce for the pages of Fleishigs. Moreover, we visit restaurants whenever and wherever we can, whether locally or on our travels, to collect content for our beloved and valuable monthly travel feature. Our annual restaurant issue differs from most issues throughout the year, as it is entirely inspired by restaurants we visited the past year. Rather than obtaining recipes from restaurants, however, we approached this issue by gathering the top trends we noticed and developed a collection of recipes inspired by those trends. We used the word “trends” in an all-encompassing manner to highlight not only the newest establishments to hit the kosher restaurant scene, like Seared (NJ), Ren (NY) and G7 Rooftop (FL), but also popular items and themes that we have seen on kosher restaurant menus. One emerging trend I'm most excited about is the expanding dining experiences within hotels for kosher travelers. We have previously covered emerging kosher spots within hotels, like Cinko, located within the Grand Hyatt Baha Mar in the Bahamas; The Grill, located within the Grand Hyatt Playa del Carmen in Playa del Carmen, Mexico; and, most recently, our oneof-a-kind kosher Shabbos experience at the Ritz Carlton Zadun in San Jose del Cabo, Mexico. We also recently took a quick weekend trip to Florida to attend an art show at The Altair and
THE RESTAURANT ISSUE
enjoyed dining at their on-site kosher restaurant Ovo (look for the story in a subsequent issue) and are looking forward to visiting G7 Rooftop, a new contemporary Japanese restaurant that is part of the Dolce Hotel in Hollywood, FL. It’s hard to believe that we exist in a time where kosher has made its way into hotels in the way it has this year, and we can only hope for a continued trajectory! A meaningful part of this issue on a personal level is the article contributed by my son Zalman. While home for the summer and on break from Yeshiva, he developed some incredible veg-forward recipes inspired by one of our favorite trends — the expansion of veg-centric dishes. This is not only a kosher trend, rather a global one, with healthy eating and a focus on “the art of the vegetable” emerging triumphantly. I wanted to take this opportunity to thank all of the incredible people who work tirelessly to dedicate their time in service of the kosher community. I am always in awe of the amazing growth and expansion of the kosher restaurant scene and am grateful for the hard work restaurateurs put in to create spaces where we can gather with friends to celebrate happy occasions or grab a quick bite on the go or a takeout dinner. Take the time to read through our annual Restaurant Guide at the center of the magazine to see in great detail the variety of kosher restaurant dining experiences currently available.
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker KITCHEN ASSISTANT Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@gmail.com
www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors.
Bitayavon, Shifra
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TRENDS
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TRENDS
F L AV O R V O YA G E :
CHARTING THE COURSE OF
RESTAURANT TRENDS! ST E P I N TO T H E C U L I N A RY F U T U R E AS W E E X P LO R E T H E H OT T E ST T R E N DS R E S H A P I N G T H E KOS H E R R E STAU R A N T L A N DSCA P E . T H E E M E RG E N C E O F F R E S H R E STAU R A N T C O N C E P TS, T H E E N D U R I N G A L LU R E O F T I M E L E SS C L ASS I C S A N D R E V I TA L I Z E D TA K E S O N FA M I L I A R FAVO R I T E S H AV E M A R K E D T H E C U L I N A RY L A N DSCA P E .
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JEWISH DELI
! s i s i Th
The Jewish Deli BY: A D I N A S I L B E R M A N
NOSTALGIA ON A PLATE: The Rise and Evolution of Jewish Delis in North America
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FEAST
STEAKHOUSE
STEAKHOUSE FEAST
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STEAKHOUSE FEAST
BY: S H I F R A K L E I N
O
ne of the easiest ways to recreate a restaurant experience at home is to do steak night. In each of our previous restaurant issues, we have offered different versions of at-home steak night. This year, we featured a simple, but perfectly cooked, rib steak (recipe follows). Once the steak is nailed down, we thought it would be great to compile a list of stellar sides (all pictured here) to accompany that steak. Together with a perfect wine pairing (see page 88) and simple warm doughnuts to end off the meal (see page 25), it’s sure to be a memorable night.
S T E L L A R
S T E A K
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RESTAURANT CHRONICLES
BY: C H A N A Z . W E I SS P H OTO G R A P H Y BY: @YS.V I S I O N Gather a group of culinary enthusiasts and food bloggers and you might find that while they may be easy to please, they are notoriously difficult to impress. With the abundance of kosher fine dining establishments available in today’s day and age, it’s hard to create an experience that seasoned culinary connoisseurs have not had before. But from the moment we walked through the doors of Seared, Lakewood’s newest high-end restaurant, it was evident that this was going to be a truly unique experience.
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RESTAURANT CHRONICLES
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FO O D C R AW L
Flavors on From Restaurants to the WOLF SUB-ZERO COVE Kitchen Showroom – A Culinary Journey
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n the Move: BALTIMORE:
ADVENTURES OF A GROUP OF FOODIES EXPLORING THE BEST AN UNDERRATED CIT Y HAS TO OFFER. BY: M I R I A M PASCA L C O H E N
T
he idea was ambitious, but if anyone could pull it off, it would be the team at Fleishigs. The plan? Get a 15 passenger van, load it up with some of the tri-state area’s most dedicated kosher foodies and road trip to Baltimore, MD to taste the best kosher food the city has to offer, as well as peek into some of the most innovative kitchen appliances on the market today.
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RESTAURANT GUIDE 2024
NAME address Brooklyn, NY 11231 (718)phone bisonandbourbon.com Instagram: @bisonandbourbon Kosher Certification: Rabbi Yechiel Babad / Tartikov
MENU HIGHLIGHTS
BOURBON PULLED BEEF PIZZA
Thin flatbread topped with pulled beef, bourbon BBQ sauce, arugula and onions SHORT RIB TORTELLINI
Handmade tortellini stuffed with short rib and Prime rib, topped with demi-glace peppercorn sauce, truffle oil and pistachio crumbs BISON SAMPLER
Chicken tenders, fried mushrooms with pesto sauce, pulled beef egg roll, coleslaw, BBQ sauce and honey mustard 25-OUNCE 21-DAY AGED PRIME RIB
Served with mashed potatoes and mixed vegetables 14-OUNCE APPLEWOOD
EDITOR'S NOTE
Bison & Bourbon is the largest kosher restaurant in Brooklyn, NY. With a varied selection SMOKED DELMONICO of meats, exquisite bourbons, wines and exotic hand-crafted cocktails, Bison & Bourbon Friedcertifications bacon, crispy onions, Thea following restaurant guide experience serves as a collaborative space andin contains advertorial material. All kosher listed are as offers combination of a culinary and a unique ambiance their renovated of press time. All meat restaurants listed are Glatt Kosher and all dairy restaurants listed are Cholov Yisroel; consult with a local kosher peppercorn sauce, mashed 1920s-era warehouse, which is a great indoor/outdoor event space for weddings, authority to determine if the kosher status is of your standards. Fleishigs Magazine takes no responsibility for the changing of kosher and mixed vegetables engagement parties and Bar/Bat Mitzvahs.always check an establishment's active kosher status before potatoes certification; dining.
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