NEW YORK – Tuna poke nachos marinated Hawaiian style. Lightly smoked duck breasts with quinoa and turnips. Hormone- and antibiotic-free USDA prime angus steaks. The kosher restaurant scene today has come a long way from the pastrami sandwiches and matzah ball soups of old (though you can still get… Read more »
Why you might find bacon flavors next time you go to a kosher restaurant
Chef Michael Gershkovich uses the skills and flavor knowledge he gleaned from years of study in the non-kosher world to infuse the kosher cuisine at his New York restaurant, Mike's Bistro. (Courtesy of Gershkovich)
