After closing in 2013, Kutsher’s — famed as the inspiration for the fictional “Dirty Dancing” Borscht Belt resort — is to be reincarnated as a $250-million yoga center.
Everything you need to know about restaurant openings and closings, chefs on the move and tasty events happening in the world of Jewish food.
Masha Leon’s last stay at Kutsher’s was in 1997. With the iconic resort set for demolition, she remembers a place filled with laughter, Yiddish — and yes, a celebrity or two (or three).
Kutsher’s, the fabled Catskills resort hotel, is set to be demolished later this month.
Kutsher’s Tribeca patrons who pay close attention to their credit card bills might have noticed that they were being charged for a whole lot more than upscale gefilte fish and matzo ball soup. That’s because one of the restaurant’s waiters was allegedly stealing their information and using it to go on a $126,000 spending spree.
If you’re reading this before dinner, beware: The hot-off-the-presses Time Out list of the 100 best dishes and drinks in New York will have your stomach rumbling. We at the Jew and the Carrot were kvelling over some of our favorite Jewish-inspired culinary picks that made the list. Shelskey’s Smoked Fish’s Clementine and Ginger Rugelach, for example, a tangy answer to the original, was one of our favorites. Another one was the caviar knish at Torrisi Italian Specialties, a chi-chi update on the Old World classic. Nor could we wait to sink our spoons into the Deli Ramen at Dassara, a Japanese noodle dish spiced up with matzo balls and strips of smoked meat.
A handful of culinary mavericks seek to elevate gefilte fish’s lowly reputation. Gefilteria turns out small traditional batches while Kutsher’s Tribeca has reinvented the dish.
Whether the thought of cooking another kugel drives you insane or you’re just too far away to go home for the holidays, these restaurants have your back in the tastiest of ways. While some chefs have opted to go the more traditional route by doing their best to recreate one of grandma’s meals, others use the holiday as an opportunity to strut their stuff and put their own gourmet twists on old favorites. If you’re having trouble deciding where to eat, look out for our “Critic’s Picks”
Imitating the flavor of cured pork is the Holy Grail of many a kosher chef. Jewish charcuterie is making a big comeback, from chic restaurants to family dining tables.