This Is Not Your Bubbe’s Seder: Delicious Passover Dining in New York City

Passover Dining in New York City

Every major holiday comes with its own menu. The main ingredient for Passover is matzoh, an unleavened bread that symbolizes the Israelites’ exodus from Egypt — one so rushed that there was no time left to wait for dough to rise. Today, Jews around the world commemorate their liberation from slavery with a Seder, a ceremonial dinner for the first two nights of Passover. It is “one of the most popular Jewish events of the year,” says award-winning journalist and Jewish Channel news anchor Steven I. Weiss. “The Seder has a participation rate approaching 90% in New York.” With that figure in mind, it’s no wonder the city’s restaurants have turned to providing traditional, innovative, and eclectic Seder offerings, from elegant multi-course meals to bento-box-style Seder essentials to go. Check out these events and celebrations for Passover dining in New York City. L’chaim!

Rôtisserie Georgette
What makes these nights different from all other nights at Georgette Farkas’s fashionable French-infused rotisserie? An à la carte Seder menu, available April 22 and 23, that goes beyond the brisket and includes such signature whole roasts as Faroe Island Salmon and Jamison Farm Leg of Lamb. Loyal patrons of this Upper East Side favorite will find much to adore this Passover. Of the Crispy Potato Pancakes with Smoked Salmon at Rôtisserie Georgette, owner Farkas says, “This dish is inspired by my mother. Like her potato pancakes, ours are thin, crisp, light, and lacy. We top them with a bit of a super smooth and silky smoked salmon and serve them with herbed crème fraîche on the side.‎” Make a Passover reservation at Rotisserie Georgette.

Passover Dining in New York City

The name of this gem of a restaurant in Nolita is the Yiddish term for “the perfect housewife, homemaker, and hostess.” But, as any Jewish mother worth her (kosher) salt knows, preparing the perfect Passover meal is anything but easy. For those who want to skip the tsuris but still enjoy a home-style Seder, look no further than Balaboosta’s 5th Annual Passover event on Sunday, April 24 at 6:30PM, hosted by Einat Admony (also of Taïm—and Taïm truck!—fame) and Ilan Hall (Top Chef winner and host of Esquire Network’s Knife Fight). Live music is also on the menu and guests will receive a mini jar of chef Admony’s homemade harissa.Email for information on kids’ tickets. Make a Passover reservation at Balaboosta.

Passover Dining in New York City

For more than a decade and counting, chef Bill Telepan’s eponymous Upper West Side eatery — a pioneer in Greenmarket cuisine —offers a four-course menu (for kids, too) that features creative twists on traditional Seder fare (a dried-fruit chutney-apple salad for the haroset is just one example). On April 22 and 23, diners can expect a spirited atmosphere, a helpful wait staff, and Telepan himself (a true mensch if there ever was one) when Seders are in session. “Extra seating for Elijah is available upon request,” Telepan says. Make a Passover reservation at Telepan.

Passover Dining in New York City

Mile End Delicatessen 
Their use of the Unorthodox Hagaddah says it all: Expect an evening of delicious secular delights — including live music and comedy—at this year’s Seder, hosted by one of the city’s best-loved delis on Saturday, April 23. NOTE: The meal is not kosher — which, for many of the event’s participants (Jewish and non- alike), only adds to the irreverent fun. A portion of the proceeds goes to benefit Share Our Strength’s No Kid Hungry initiative, which is a mitzvah in and of itself. Make a Passover reservation at Mile End Delicatessen.

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Wine Prices to Rise; Kids Against Kid Menus; Chef Swims Against Current with Plankton + More News

Sheldon J. Plankton reacts to the exciting news regarding Aponiente’s latest menu items.

Food and dining news from around the web and the world…

* Meet the mashgiach. Also known as a gatekeepers, they keep kitchens kosher. [NY Times]

* Get ready to whine about wine prices. They’re going up. [MSN Money]

* Are kids over kid menus? At least one is — and she eloquently explains why. [TODAY]

* Plankton is on the menu at an acclaimed restaurant. And, no, we’re not talking about the Krusty Krab. [Daily Mail]

* Top secret. Chefs share tricks of the trade to those looking to up their culinary game. [Wall Street Journal]

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Trending on Recent OpenTable Restaurant Reviews: Dining Out Is In on Passover

No one mentioned if any of the restaurants used these Ten Plagues hand ouppets in their Seders.

As we noted last week, more restaurants are helping diners observe Passover with special menus, dishes, and even hosting their own Seders. See what OpenTable diners have been saying about Passover in reviews from the last few days.

* Cantina Feliz, Fort Washington, Pennsylvania: “We came for their very untraditional ‘Passover Feliz’ menu, but we’ll be back. Innovative cuisine and good value. Try the Santana Margarita.”

Firefly, San Francisco, California: “It’s a Passover tradition for us to go to Firefly. I’m like Pavlov’s dog when it comes to the gefilte fish and chopped liver. We passed on the matzo ball soup, not because we don’t love it, but because we’re trying to watch our carbs. Then continuing with the hearty fare, we had the brisket and the lamb. Both were delicious with complementary vegetables and a delicious reduction. It’s a fave for me!”

* Firefly, San Francisco, California: “Wonderful Passover menu. Enjoyed sharing the first night Seder with so many others. Ran into many neighborhood friends. Lovely waitress.”

* Fork Restaurant, Philadelphia, Pennsylvania: “We went for Passover dinner and the food was wonderful!!!”

* Manhattan in the Desert, Palm Springs, California: “Great deli food. Travelled a long distance for a wonderful Passover meal.”

* Metropolitan Club, Chestnut Hill, Massachusetts: “Went for the Passover menu. We were delighted with the choices and the whole meal.”

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Trendspotting: Awful Offal; Fish Goes Green; Forkage Fees Make Author See Red; Restaurant Diners to See Fewer Tomatoes, and More

* It’s the awful side of offal as Rocky Mountain oysters show up on more menus. Blech. [The Atlantic]

* Move over green eggs and ham: Fish is getting in on the action as well. [Chicago Tribune]

* A restaurant asked Cake Bible author Rose Levy Beranbaum to fork over cash for a “forkage” fee for a — you guessed it — cake. [Chowhound]

* Some restaurants have secret menus that anyone can order so long as you know the secret names. Trust me when I say you’ll probably be better off if you don’t indulge in any of these things. [Coupon Spy]

* Cold weather has killed a lot of tomatoes and they’re in short supply at restaurants. [CNM]

* Restaurants in Dallas are going green. [Dallas Morning News]

* Restaurants in Chicago are serving pretzel bread. []

* It’s patio season in Beantown. [Grub Street Boston]

* Garlic goes green — literally. It’s already a vegetable, so it’s not like it’s not “green,” but some varieties are also actually green. [Los Angeles Times]

* Want to find sustainable fish? There’s an app for that. [Miller-McCune]

* More restaurants in New York are going green with rooftop gardens. [New York Magazine]

* It’s tough to keep kosher in Connecticut. [The New York Times]

* Restaurants have better house wines. [The Reporter-Vacaville]

* You can take a nap in Napa after you dine on first-rate cuisine, thanks to top-notch inns with equally impressive restaurants. [San Francisco Chronicle]

* Bars and booze are bringing more business in to restaurants. [South Florida Sun-Sentinel]

* The Star Tribune has had a food section for four decades and in that time, they’ve, admittedly, endorsed some pretty silly trends. [Star Tribune]

* Taiwan restaurants take sustainability a step further. [Trendspotter]

* Our diners up north have the skinny on what’s going to be trendy in food in the future, which has already arrived, apparently. [Vancouver Sun]

* A DC restaurant goes dark but not in the bad way. [Washington Post]