יום חמישי, י״ז תמוז תשפ״וThursday, July 2, 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.
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.
By Leah Choai
The moment I stepped inside, I was struck by how the space manages to be modern and elegant without feeling cold.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
There's something uniquely appropriate about opening a new restaurant in the middle of a lockdown and then calling it Prohibition Pickle
By dvora
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.
By Sandy Eller
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.”
By Sandy Eller
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.
By Sandy Eller
Forget the niceties, this is a place where the barbeque sauce runs down your arms while you nibble on chicken wings,
By Sandy Eller
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.
By Sandy Eller
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.
By Sandy Eller
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.
By Sandy Eller
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.
By Sandy Eller
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.
By Sandy Eller
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.
By Michelle Katz and Sarah Katz
The lemonana was something else. Never had we seen a green drink look so enticing.
By Sandy Eller
The chicken and waffle nuggets were fabulous and were like chicken in a dessert form.
By Sandy Eller
Both mains were clearly prepared with an expert hand and could only be described as heavenly.
By Sandy Eller
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.
By Sandy Eller
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.
By Sandy Eller
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.
By Sandy Eller
Whether you are a repeat customer or a first time visitor, from the moment you enter Orchidea you are treated like family. Only better.
By Sandy Eller
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.
By Sandy Eller
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.
By Sandy Eller
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.
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.
By dvora
Armed with a clever name, an award-winning chef, and a remarkable menu, Meat Me is poised to take the world of Kosher cuisine by storm.
June 26, 2026 
