יום חמישי, ג׳ תמוז תשפ״וThursday, June 18, 2026
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By Ron Janice and David Goldman
Premium service should never be tertiary in any food establishment; it is the holy grail that defines great eateries and sacrosanct to a memorable dining experience.
By Ron Goldman
While the Brooklyn menu does not include some Manhattan staples such as filet mignon or sushi, it more than holds its own.
Eight nights of celebration, gatherings with family, friends, co-workers, and community events at shul, plus the tradition of gift-giving—what better time to open a few great bottles or share them as thoughtful gifts?
By Eve Glover
She encourages people who want to try something new and different to make classic potato latkes and add fun and exotic toppings, such as black caviar, scallions, or a teriyaki drizzle.
Maller, who was one of the original founders of Crave Restaurant, also in Jerusalem, set out on his own to open Mojo’s. His goal: To execute great food, with love, all the time.
The food is thoughtfully executed, the environment is welcoming, and the restaurant lives up to its name: the meal feels crafted, not just prepared.
Growing up, we loved watching the Food Network and its various cooking shows. I have two sisters and two brothers and we are all food-centered. My youngest brother whips up delicious food now too! I’m so proud!
By Leah Choai
The moment I stepped inside, I was struck by how the space manages to be modern and elegant without feeling cold.
Let’s get this year started with great wines, sweet and dry, ones that bring smiles to all those partaking in the Yom Tov meals. And may those smiles stay on for the whole year and beyond! L’chaim!
The winery is not simply a commercial enterprise, says Aharon Ziv, one of the founders and the head winemaker for the past ten years, but part of our community’s core mission.
By Baruch Lytle
Chef and owner Shmuel Edri was born and raised in Haifa, Israel. He arrived in America on September 11, 2011. I had only planned to go on a big trip with my friends to America, but as we say, Make plans, make G-d laugh, Edri shared.
The region is characterized by its hilly, picturesque terrain that we are all familiar with when we imagine rolling Tuscan hills or even check it out on Google.
Considering that, at least for the first meal of yom tov we want to keep our energy and focus on Torah learning for most or all of the night, the emphasis should be on quality rather than on quantity.
By Yair Dan
A visit to "The Forest" restaurant and Jerusalem's history.
By Baruch Lytle
Many of the locals still know the place as Sarah's Brick Oven Pizza, so first, let's explore what brick oven pizza means.
Materially speaking, kosher wine symbolizes our connection and commitment to G-d more than anything else. Unlike kosher food, kosher wine isn't solely defined by specific ingredients or appearance.
What’s even more special about the Purim feast is that there is such an emphasis on drinking wine, despite the fact that we don’t even make Kiddush!
By David Katz
It is a community definitely growing. We’re growing as a small Jewish community, but half our business is non-Jewish trade. We are a New York deli that happens to be kosher. We’re like a gourmet store – tons of baked goods, a hundred different kinds of wine.
The guests whom we welcome into our sukkahs can be Jews from all walks of life and backgrounds, with a wide array of preferences. Let’s therefore explore together a selection of wines from various styles, regions, and varieties to enjoy with our guests this coming Succos.
Wherever we are from, we, as yidden, all have a cultural heritage that should unite rather than divide us. This is the reason why I chose a variety of wines from countries far away from one another to enjoy over the upcoming yomim tovim, instead of the usual new wines for the new year or sweet wines for a sweet year.
Gabe, which wines are you having this year for the four cups? I am asked this question every year, countless times. Does it really matter? It does, yes.
The show underscores the vast array of kosher quality wines and spirits available on the market today, with hundreds of companies represented. And, the level and sophistication, diversity and excellence were clearly underscored this year, said Gabriel Geller, Royal Wine’s Director of PR.
By Baruch Lytle
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.
Thyme & Tonic recently underwent a change that’s pretty uncommon, even in the kosher restaurant world. They switched from offering dairy to offering meat.
These guys are actual butchers, so you can’t go wrong with ordering a steak.
By Leah Choai
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.
Crave is sitting on an interesting seam, says Van-Leeuwen, between gourmet and street food. Van-Leeuwen emphasizes their commitment to haute cuisine.
Robert Barrack lives a few blocks away, but he heard about it from his daughter. She is married to an Israeli man and lives in Israel now. My daughter sent me the post and I felt I should show my support, he said. I didn’t even want coffee.
Deciding between a hearty chicken salad and a succulent roast won't be an easy task. This predicament is further complicated by the uncertainty of whether we'll be dining al fresco in the sukkah or, chas v’shalom, indoors in the dining room.
The key to enjoying aged wine, besides having a wine cooler or a cellar, is to purchase a few bottles (or better yet, a few cases!) of each wine you intend to cellar.
Prime Kosher Sports goes above and beyond to make sure that attendees of the U.S. Tennis Open have a plethora of options to choose from.
By Baruch Lytle
Wine is truly a living, breathing item, and finding the right wine is a lot like buying stylish clothing; every season new styles are coming out.
With so much going on surrounding the kosher operation, it’s hard to see how things might get better. But that’s the goal.
By Jewish News Syndicate (JNS)
The name “Kaifeng” originates from a group of Jews from Persia who followed the Silk Road to ultimately settle in Kaifeng, China.
Not only did they seek out kosher restaurants to populate a kosher food court, but they also ask prospective eateries if they’d like to pursue kosher certification before they open.
By Baruch Lytle
Now that Everything Kosher Food Truck is up and running, Kahan is looking ahead at more possibilities. Plans are in the works for Kahan to open an ice cream stand.
According to Ira Sina, manager of the meat department of Glatt Mart in Brooklyn, there is a lack of cattle supply right now in the kosher and non-kosher worlds, which have both had to increase prices. But because there are fewer kosher consumers, which means less demand, the increases are higher.
With tons of kosher restaurants and tough competition, it was a bold move for Cork and Slice to open their second location there this year.
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.
Whether you’re just driving to the restaurant for a special dinner, or if it’s the focal point of a vacation to the shore, Salt is up to the challenge.
By Marc Gronich
Kosherpalooza is not a successor to Kosherfest. This is a totally different event. Kosherpalooza is a one-of-a-kind kosher food festival for consumers, Klein explained.
If you go to a restaurant called Dagim, I’d assume that you like fish. But just in case you aren’t exactly in the mood for that, Dagim still has you covered.
By Marc Gronich
It’s important to be at the trade show because people are trying and tasting to see how delicious this healthy food is, said Chaim Tal, president of Meant to Be.
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.
By Alan Zeitlin
Kosherfest should not be viewed as a failure, but rather as an event that had a great run. There’s nothing like meeting someone face to face and shaking their hand, Kornblum said.
Having opened last year, Dolcetto isn’t the biggest restaurant. In fact, they are expanding to include more seats both inside and outside to accommodate the patrons that come with their recent popularity.
With many of us having the custom of indulging in all sorts of dairy (AND meat!) delights to mark the gift of the Torah to the Jewish people, it is a great time (and excuse!) to pop some great white, rosé and lighter reds that make a better pairing with fish, cheesecake, pasta, etc.
Barnea Bistro isn’t a steakhouse. Sure, there’s steak on the menu, but the real reason you are walking in that door is the style and care with which Kessler and his staff prepare their exquisite menu.
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.
By Eve Glover
After experiencing devastating periods of starvation, food is nostalgia and comfort. When these survivors cook recipes they remember by heart, it transports them to happier times spent with loved ones.
There’s something about going to a kosher restaurant that isn’t just kosher, but also distinctly Jewish.
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.
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.
There is often an inner feeling that the package is not good or original enough, whatever that means. Every one of us has his/her sense of what is adequate to give out in our Purim gift packs.
When I was invited to check out Diller, I was impressed with the ingenuity of their menu.
They’ve got enough options for your whole party and going will certainly make your night feel like more of a party.
All of the onstage participants have worked in the trenches with Masbia to feed the needy and it’s not a buffet event, but a high-end, gourmet experience.
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.
He’s taken the Israeli cuisine as a canvas and used a range of paint brushes from an international palette to create a truly unique menu with flavors and ingredients that you might not expect to see work in concert together.
The fillings may all be different, but one thing that is almost always the same is that there’s an ample amount inside your sufganiyah.
By Baruch Lytle
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.
By Marc Gronich
Some longtime Kosherfest vendors, seeing the difference in this year’s show, are hoping it improves in the future.
By Baruch Lytle
There’s no question there’s an international mashgiach shortage, not just in America but across the world, Dubin admitted.
An easy recipe for Sukkot.
By Marc Gronich
The grapes come in totes, known as wooden bins. From there it goes into various augers and pressers and filtration right there at crush and then it goes through a pasteurizer.
By Baruch Lytle
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.
It is appropriate to drink wine to mark the celebration properly. One should sanctify Shavuot and bless a wine of quality to add joy to the meal.
By Baruch Lytle
Today kashrus in Asia and Europe have really exploded and now we have to get involved in different cultures to ensure our standards … whether it’s in Chicago or in another part of the world.
By Baruch Lytle
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.
A bottle of wine is big and heavy, and when you give dozens of mishloach manos to friends and relatives, it can get quite expensive and tedious. Thankfully, the selection of smaller wine bottles and cans has grown tremendously.
By Alan Zeitlin
"I'm not surprised that people hate," Goldberg told The Jewish Press. "I'm surprised that Google, a company worth billions of dollars doesn't have a way to stop this. How I could get 100 negative reviews on a Saturday when I'm not open.
While contemplating the burning candles, it is an opportunity to take careful note of a wine’s aromatic profile, and appreciate its texture and flavors.
By Marc Gronich
The big winner for Best New Product was 100 percent Pure Pistachio Oil by Setton International Foods.
Luckily for you (and, let’s face it, me), I was allowed into the extremely full belly of the beast where I tasted some truly amazing things. Did I do this for my own good? Of course not. (Just ask my waistline.)
By Marc Gronich
We have to remember the word pork, there’s a lot of history packed into that.
The entire Seder of Rosh Hashanah, with its many beautiful minhagim, is all about symbols. Each fruit and vegetable symbolizes a dimension of spiritual growth for the year ahead. These are all things that we can see with wine, as well.
By Sara Black-Charm & Judy Kizer / HealthEAT
Tamara decided to become a vegetarian, but she gained weight from all the rice and pastas. Here's a healthy and more balanced alternative.
By Sara Black-Charm & Judy Kizer / HealthEAT
People don't believe it, but beet crackers are absolutely delicious.
By Sara Black-Charm & Judy Kizer / HealthEAT
A healthy granola bar is good on the go or as a quick breakfast. It easily beats sugar laden cereal. It’s suitable as a snack on a day trip, a hike or after exercise.
By Sara Black-Charm & Judy Kizer / HealthEAT
"Help me lose the excess weight but please don’t make me give up my junk food!"
By Sara Black-Charm & Judy Kizer / HealthEAT
Gazpachos are also a good idea for the days before the 9th of Av, since many don’t eat meat and it’s quite hot outside.
By Sara Black-Charm & Judy Kizer / HealthEAT
Making the perfect tasting, perfect texture gluten free bread is always a challenge...
Julie is one of our youngest clients. She is 20 years old and has celiac disease.
By Sara Black-Charm & Judy Kizer / HealthEAT
Tammy came to us on a special therapeutic diet that recommends eliminating gluten and dairy. In this case the challenge was mostly on me to create dishes that are tasty, healthy and meet the doctor’s orders.
The booklet includes original, exciting recipes that are perfectly suited for Yom Tov, including appetizers, main courses, and desserts.
I asked the guy for the recipe, and he started telling me: "First, you have to dance with the fish, then say a little Tehillim, then go to the mikveh, and then learn Likutei Moharan with the fish."
By Israel Hayom
Granit’s Paris eatery, Shabour, opened a year and a half ago and immediately became a hit with both customers and critics.
There's something uniquely appropriate about opening a new restaurant in the middle of a lockdown and then calling it Prohibition Pickle
In the competition, which was held last week in Israel, more than 600 samples of wines and spirits were tested by some 40 judges from all over the world.
The “Oscars of wine” recognizes the products of 18 Israeli wineries, bestowing six gold medals, 31 silvers and 28 bronzes.
By Marc Gronich
By and large I think people expected it. I don’t think anyone was surprised that Kosherfest wasn’t going to take place in November.
By dvora
You don’t always have access to measuring spoons and cups when eating out or at someone’s home for a meal. Here are some really easy visual ways for you to plan your portions, at home or away!
Now you can get your Glatt Kosher Abeles & Heymann hot dogs all over the country.
Nowadays, there are many kosher rosé wines available, baruch Hashem. I try every year to taste through most if not all of them.
By Nina Safar
The traditional recipes she used throughout our lives brought comfort and love to both our family and strangers alike.
