What the Critics Say: Kutsher's

New York’s food world has been abuzz with the opening of Kutsher’s, an American Jewish bistro named for the iconic Borscht Belt resort. Can Jewish food “go gourmet”? And, should it? Both questions have been asked perhaps exhaustively amongst passionate foodies lately.

Yesterday, we got some answers from the powers that be, some of the city’s biggest food critics. In unison, The New York Times, New York magazine and Time Out New York dished out their opinions on the new restaurant. Here’s what they had to say:

Pete Wells, the New York Times:

Jordana Rothman, Time Out New York:

Adam Platt, New York magazine:

The cliché joke about Jews and opinions could easily be about critics: Three critics means many varying opinions. But, Kutsher’s, despite and perhaps because of the low expectations people had of it, has succeeded in surprising most critics and diners with its upscale take on Jewish food. Some dishes, like the gefilte fish which has received almost universal negative marks clearly still need some work. Others, like the delicatessen plate, a Jewish take on charcuterie, and the herring two ways are intriguing and perhaps point to Jewish food stepping into the contemporary food scene. Where chef Mark Spangenthal and others will take that in the coming years, we’ll have to wait hungrily to taste.

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What the Critics Say: Kutsher's

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