Tantalizing Rosh Hashanah Menus and All the Weekly Dish
Graphic by Angelie Zaslavsky
A delectable spread from Boston pop-up Kitchen Kibitz.
Welcome to the special Rosh Hashanah edition of Dish. Some of our favorite eateries across the country have pretty sweet offerings to ring in 5776.
In Boston, a Rosh Hashanah Pop-Up
Is Rosh Hashanah dinner allowed to sound this sexy?
, the Boston Jewish-food pop-up, is offering a four-course meal with temptations like saffron gefilte-fish quenelles, honey-vanilla poached apple and pomegranate-glazed brisket, with an apple and olive-oil fritter for dessert. A mystery signature cocktail will come courtesy of Beantown mixology star Tenzin Samdo. The dinner takes place September 20 at Trade, the hotspot where Samdo slings up drinks.
In New Orleans, Shaya’s Southern-Israeli Twist
Superstar chef Alon Shaya will serve his first Rosh Hashanah menu at Shaya, his young modern-Israeli spot. On offer: Campanelle kugel with house-made pasta, fig custard and baharat spices; short-rib mujadara, made with rice, sweet onions, lentils and black-eyed peas; and round challah served family-style with accompaniments like pink peppercorn honey.
In New York, Mile End’s New Tradition
It’s back to the future at always-cool Mile End Deli, whose traditional Rosh Hashanah menu includes apples and honey, matzo ball soup, chopped liver and pickles, braised brisket and a honey cake. Mile End’s Brooklyn flagship will also offer catered goodies like cauliflower-potato kugel, tzimmis and roasted chicken.
San Francisco: Wise Sons’ Free-Range New Year
From Evan Bloom and Leo Beckerman, the cool kids behind Wise Sons in San Francisco, look for meticulously sourced and prepared holiday delicacies. Headliners: Mary’s Natural Free-Range roast chicken that’s lemon-and-herb-rubbed, and red wine-braised beef brisket made from hormone- and antibiotic-free meat. Chopped liver, dill pickles, tzimmes, and Nana Brown’s potato kugel round it out.
Washington, DC: DGS’ Suave Spin on Tradition
DGS, Nick Wiseman’s terrific Washington, DC spot, has an elegant New Year’s slate in store. After your potato soup with trout roe, try choosing between pan-roasted halibut with rye spaetzle and hazelnut gremolata or beef tenderloin with creamy potatoes and black truffle vinaigrette. Can we have both? An apple crumble tops it all off, and every course gets an optional wine pairing.
In Brooklyn, Killer Gefilte Fish and More at Shelsky’s
Was Hilary Clinton’s infamous “gefilte fish” e-mail about Shelsky’s? Fish is so good here, no wonder she tried keeping it secret. Peter Shelsky’s holiday offerings include both sweet and savory gefilte fish from his Grandma Yetta’s recipe; schmaltz-fried potato and sweet potato & celery root latkes; whitefish, bluefish, and herring salads; and, of course, those famous smoked-fish platters.
In New York, It’s Back to Basics at Sadelle’s
Soho bagelry Sadelle’s generated mountains of hype before it even opened. Does it live up to the buzz? Stay tuned. In the meantime, look for a basic high-holiday menu including their much-blabbed-about bagels, sliced nova, sturgeon, and sable, and sweets like babka, rugelach and honey cake.
We also want to know who Sadelle might be, and what we should think of her take on Jewish food. But co-owner Jeff Zalaznick of restaurateurs Major Food Group hasn’t returned our e-mails. Maybe next year.
Michael Kaminer is a contributing editor at the Forward.
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