Pizza Bagel. Schmaltz.

On Restaurant Service

Sat, 04 May 2013 12:46:38 -0400

Last Saturday night we were invited out by our very dear friends for dinner at Palma on Cornelia Street in the West Village. Our friends have excellent taste in restaurants so in no way did I question their choice.

When we arrived we also realized that it was directly across from one of my absolute favorite restaurants in NYC, Po, once owned by Chef Mario Batali. I have been going there literally since I was a kid. Their white bean bruschetta is a dish I have been trying to recreate for 10 years. I have never been able to get it quite right.

We had a 9:45 pm reservation and we were joined by our friends at 9:50 pm. Don’t blame them - they are Persian. They operate on a completely different time frame than most people.

At 9:50 another group of 4 arrived in popped collars and J.Crew skirts. They told the hostess “we have a 10:00 pm reservation.” My husband and I kept our eye on them, noticing the arrogant, entitled attitude of people who did not deem themselves worthy of waiting for a table like us mere common folk.

And lo and behold, when a 4 top opened up, the UES preppy foursome was seated by the hostess, while the same hostess came over and told us a manager would come see us shortly. Um, what!?

When the manager came over he said we would be seated in about 5 minutes. Ok, not much to complain about. But when 10 minutes passed without being seated (oh yeah, shocked), we were all a little annoyed.

I asked the hostess, “excuse me - why was that other party of 4 seated before us when they had a 10:00 pm reservation?” To which she replied, “oh, I don’t know - they must have spoken with a different hostess.”

What do I look like, bitch - an idiot?! They spoke to you. Thanks for lying to me.

In the end, the meal was entirely mediocre, so much so that when they brought over my husband’s pasta dish, which had bread baked right over the top, they admitted it wasn’t right, but didn’t ever offer to bring another. Between so-so food and the lying hostess, well you can bet I will not be going back.

But really what I want to say about this is: while a foursome of UES prepsters may give you a good tip tonight, a bunch of food-blogging fat kids like me will keep coming back and tell their friends and maybe tweet, instgram and blog - whether good or bad.

So thanks Palma - I will be sticking with Po, where the food is always plentiful, the waitstaff always helpful and the reservations are respected.

My other favorite NYC Italian pick - Celeste on the UWS. Cash only, super affordable price for NYC and always satisfying. You WILL wait awhile for a table there, but it’s all part of the charm. If Gian Garlo the manager recommends a dish, listen to him and try it.

And don’t bother with Palma, unless you make sure you look like you just stepped off your yacht.

Reflections on my mom

Thu, 25 Apr 2013 16:01:03 -0400

This year it’s been 15 years since my mom passed away from Non-Hodgkin’s lymphoma and I think this past year has actually been one of the most difficult without her.

When my mom first died, some people warned me how difficult it would be not to have her down the road, especially during lifecycle events such as weddings, children and other moments of joy. Well, they were right.

It’s been a blessing to bring a daughter of my own into the world. But I have also missed having a mom to think about me and take care of me these past two years. You see, moms just know what you need - like care packages, one of my mom’s specialties. Like a home-cooked meal. Like mix tapes. Yes, my mom made me mix tapes. Or a conversation that is about ME (yes me! I am still a person over here!)

I have also missed asking all those questions about what I was like as a baby, what decisions my mom made and why. My dad is great at lots of things but his memory is not super sharp. Maybe it has something to do with his hippie ways?! Hmmmm.

But I digress.

This year, while I celebrate and give thanks for my brilliant, bright, beautiful, healthy little girl, I also experience sadness - sadness for the things I will never do with my mother; the conversations I will never have; and the grandmother my daughter will never meet. My mom was so silly and fun and interactive - I wish so badly that Ella could sit at my mom’s feet while she plays Debussy, taking a book of Monet art off the shelf and explaining dramatically, “THIS is your inspiration!” as she did with me. At the time I thought she was crazy, but now I am just proud of the uber-nerd legacy I was born into.

Now when Ella and I ride the rocking horse at Gymboree, I sing the William Tell Overture and talk about why Rossini was not well regarded for his music and was considered the Britney Spears of his time. I am ok if the other parents think I am nuts because they don’t even know what Rossini is. It’s likely Ella won’t know who Britney Spears is either, but I am ok with that.

I am plagued with an irrational fear that I will be taken away from my family too soon. Will people say nice things about me? (Hope so) Will they tell my daughter I was a crazy, bulldozing bitch? (Hope not) I think about this perhaps more than I care to admit.

There is one conversation in particular on the topic of motherhood that has stuck with me since my mom got sick.

My mom was a very talented classical pianist and yet I could not understand why she didn’t pursue more grandiose performance and teaching opportunities.

She gently explained, “When you are a mom you will understand.” At the time I was like, “um whatever, you’re nuts. I am going to be on Broadway and I am definitely not letting kids get in my way.”

When she got sick and eventually passed, and much of the care for my siblings fell onto my shoulders, I started to understand. And having my own daughter makes the conversation even more real, more relatable.

I still hope to achieve great things, to achieve my full potential. But like my mom, I know the greatest accomplishment I will boast one day will be raising children who are good people; people who are reaching their full potential out in the world, whether that’s parenthood, music or gd forbid, law or finance.

I hope my mom is proud of me and my siblings. And I hope I can live up to the example she provided of a tough, loving, silly mom who always expected us to do out best.

Mom, I’m trying.

Mom's Taco Night

Sun, 14 Apr 2013 12:30:10 -0400

One of my favorite dinners growing up was taco night, which didn’t happen weekly, but probably happened around every 3 weeks. Which simply wasn’t frequent enough for me.

My mom would buy those El Paso hard-shell tacos and seasoning mix. Gd only knows what was in those packets - probably a combination of salt, MSG and some other cancer-causing ingredient that tastes like heaven.

She would set the table with a spread of items to add to the tacos, and she had this special serving platter with 5 openings which would be filled with: chopped raw onion, chopped tomatoes, shredded lettuce, shredded cheddar cheese and in the middle, salsa. And of course, she would saute some beef with the packet of El Paso seasoning mix, and I loved it. My brother, who still doesn’t eat anything except chicken fingers and pizza, hated this night. I don’t even remember what my mom would make him instead.

To koser-ize this childhood favorite, I made my own seasoning: 2 tsp cumin, 1 tsp chili powder, pinch of red chili flakes, 1 tsp dried oregano and salt and pepper. I sauteed half an onion diced, 1 garlic clove minced and 1/2 red bell pepper, toasting the spice mix with the veggies in about 2 Tbsp olive oil. Next I added 1 pound of chopped beef and sauteed until cooked.

No sour cream of cheese for these tacos, but I kept the raw onion, tomatoes, lettuce and added some avocado, black beans and cilantro. I also swapped out the hard shell tacos for some small, soft tacos.

The combo really takes me back to my childhood. And next day? I made myself a nice big taco salad. Thanks for bringing us taco night, mom.

In Praise of Carbs

Sat, 13 Apr 2013 07:00:51 -0400

When did digging out the inside of a bagel become the only acceptable way for Jewish/Manhattan/annoying women to eat the beloved breakfast treat? For me, eating the chewy part of the bagel is just as important as eating the crusty outside. Furthermore, I just love bagels. Great with cream cheese, piled high with lox and tomato, great for a tuna melt, and perhaps my most favorite of all - the pizza bagel!! The bagel truly provides endless possibilities.

But let’s get back to crazy women and carbs for a moment.

I was in a meeting the other day and a colleague was discussing the menu for an upcoming event. “No, no. no,” she said, “none of these women eat carbs.”

Remember in Devil Wears Prada, where Emily Blunt’s character says to Anne Hathaways character, “you eat carbs for god’s sake!”

What is the big fear, ladies??? Carbs will give you cellulite? You are probably going to get it anyways. If you eat carbs you will be too fat to get married? Wrong again.

Maybe it’s because I am a curvy girl who doesn’t give a sh*t and who lives to bake, but every time I hear one of these skinny bitches order a “dug out bagel” or talking about how they don’t eat carbs, well I want to drag them by the hair to the bakery department at Whole Foods and shove bread in their mouth until they finally cave. They would cry, “ok, ok - I don’t really like dug-out bagels! I just did it because I was told to! It was the other skinny bitches” My own form of fat kid water-boarding.

Sometimes in these moments I pause and wonder, “am I really that fat?” or “will carbs shorten my lifespan?” But mostly, I feel bad for these people (it’s men too, not just women) who care more about what they look like and what other people think than to just allow themselves the occasional treat of eating the inside of a bagel.

And for you people with celiac or other conditions that require you to eat a gluten-free diet, well, this does not apply to you. Your life just objectively sucks.

Tortellini Alfredo

Sun, 07 Apr 2013 12:36:26 -0400

One of my favorites dinners my mom would make was tortelini alfredo. She liked to make it with ham and peas, but those were my least favorite parts and I would simply eat around them. So she would often make the dish sans ham and peas just for me. Thanks mom, that was nice.

Since I am slightly more grown-up, as I recreated this childhood favorite last night I decided better put the peas in. Veggies cancel out alfredo sauce, right?!

There are tons of variations on alfredo sauce - with garlic, with cheese, without either. The version my mom made was pretty simple so I am sticking with that.

Tortellini Alfredo with Peas

1 package store-bought cheese tortelini

3 Tbsp butter

3/4 cup heavy cream of half n half

1/2 cup grated parmesan cheese

1 cup frozen or fresh peas

reserved pasta water

salt and pepper to taste

Bring a large pot of water to boil, add salt and a drop of olive oil.

In the meantime, heat butter in saucepan until almost melted. Add cream and parmesan in three batches and whisk until smooth. If using frozen peas, defrost first then add to sauce. Add a few Tbsp pasta cooking water and whisk until desired consistency. Add salt and pepper to taste.

Cook tortellini according to directions, approximately 3-5 minutes depending on variety.

Using a spider or large slotted spoon, scoop tortellini out of water and straight into sauce. Coat pasta with sauce. Add more pasta water if necessary.

Sprinkle with extra grated parmesan and serve with LARGE glass of white wine.

A Month of Mom's Meals

Sat, 06 Apr 2013 12:27:19 -0400

April is the saddest month of my year. My mom died on April 26th, a beautiful sunny Spring day, and so I can’t help but become overcome with a sense of loneliness and sadness on bright, sunny Spring days. I know that may seem strange to some people, but each of our pasts shapes our perspective, and this is mine.

There’s a Martina McBride song that always reminded me of the day my mom died:

“I remember where I was

when the word came about you

it was a day just like today

the sky was bright and wide and blue

and I wonder where you are?

and if the pain ends when you die?”

The husband has been encouraging me to try and reclaim, so to speak, the month of April and try to do positive things in order to overcome my sadness. I am so lucky that in addition to managing a business, my husband is a lawyer, architect AND therapist in his free time.

But, he is right. So this year I’ve decided to take the month of April and make some of my mom’s classic dinners. I will say quite clearly: while my mom was a great baker, a great cook she was not. Or perhaps more accurately, her meals were delicious and crowd-pleasers but hardly gourmet. And since my ass doesn’t seem to be going anywhere anyways, we might as well share some memories of my mom through her indulgent food like tortellini alfredo with peas, eggplant parm, mexican lasagna and fried ravioli.

So, here we go. Happy month of April.

Pizza, Pizza, Pizza in Jersey City

Wed, 27 Mar 2013 14:21:02 -0400

Jersey City has some truly amazing culinary options including Thirty Acres, a James Beard-award winning restaurant; Brownstone Diner, which was featured on Diners, Drive-Ins and Dives; and Torico’s Homemade Ice Cream, offering so many delicious flavors it’s hard to choose.

And in the past few months, we’ve had an explosion of new pizza options in the neighborhood.

First to open its doors was a new location of the Two Boots chain, located on Newark Avenue just a few blocks from the PATH station.

Next to open: Roman Nose featuring a simple, authentic menu of pasta, pizza, meatballs and salads. My favorite pick? The white zucchini pizza. I also enjoyed the Spaghetti al Pomodoro - light, flavorful and simple.

And the most recent to open is Razza, from the same folks of Arturo’s fame. If Roman Nose’s menu is simple, I don’t even know what the word would be for Razza’s basic menu. Though it may be limited in variety, it’s quality doesn’t disappoint. I loved their kale caesar salad and their simple but perfect pizza bianco.

What I'm Cooking for Passover

Sun, 24 Mar 2013 07:50:25 -0400

Ugh, Passover. Why are Jews so damn annoying about this holiday!?

I will never understand the jelly rings, matzah meal or obsession with making things like kosher-for-Passover cupcakes. Cupcakes shouldn’t and cannot be KP. Just deal without a cupcake for a week and eat some berries.

The husband and I have what we now consider our tried-and-true Passover Seder menu that is simple, classic and really delicious. We don’t try to make anything that needs too many Passover substitutes or alterations.

And each year I love to try a few new things during the week to add to my repertoire of Passover foods that don’t suck.

This year I’ll be making my NEW Sweet Potato Pie with Macaroon Crust which is a light n sweet slice of Passover dessert heaven. I will also be working on a version of Rachel Khoo’s Cheese and Potato Nests, just sans the bacon. This recipe looks like an indulgent, cheesy baked latke. And I can’t think of anything better to serve alongside some salad and a piece of pan seared salmon.

So what else is on the menu?!

Sarna-Goldberg Passover Menu 2013

Roasted Marrow Bones with matzah

Gefilte Fish

Chicken Soup with Dill Matzah Balls

Tuscan-style Chopped Liver

Uncle David’s Brisket

Roasted Chickens with Citrus and Herbs

Potato Kugel

Quinoa with Mixed Mushrooms

Chocolate Dipped Macaroons

This is what crazy #bakers do for their husband at 1 am:...

Wed, 13 Mar 2013 14:44:37 -0400

This is what crazy #bakers do for their husband at 1 am: @momomilkbar bday #cake w white #frosting & candy buttons

Another #cookie shot: salty dark chocolate PB cookie

Sat, 09 Mar 2013 10:53:21 -0500

Another #cookie shot: salty dark chocolate PB cookie

Chocolate Mousse for Passover

Fri, 30 Mar 2012 06:59:48 -0400

I’m always looking for a good Passover dessert and my litmus test for whether something is ‘good’ is whether you would alsoeat it the rest of the year. My chocolate mousse recipe, inspired by this recipe fromThe New York Times achieves just that: good enough to eat all year round, but no chametz (leavened bread products)!

You can either make the chocolate mousse plain and serve with berries, or make it into a trifle as I have done here.

All Year-Round Chocolate Mousse

For dark chocolate mousse:

11 ounces bittersweet chocolate

8 large eggs, separated

3/4 cup sugar

1/2 cup extra-virgin olive oil

1 tablespoon orange zest

1-2 tablespoons kosher for Passover alcohol (optional)

raspberries or strawberries for garnish

For white chocolate mousse: Use this recipe by Claire Robinson. (optional)

In a double boiler, melt chocolate over low heat or melt chocolate in batches in the microwave, stirring after 30 seconds. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy, orange zest and melted chocolate.

Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.

Fold whites into chocolate mixture so that no white streaks remain.

If you’re making a trifle, add first layer of dark chocolate mousse (about half) to glass bowl. Cover with plastic and refrigerate for 30 minutes.

Add layer of white chocolate mousse. Cover with plastic wrap and refrigerate for 30 minutes.

Add last layer of dark chocolate mousse and garnish with berries, candied orange peel or mint. Keep in the fridge until serving.

Enjoy!

Compost Cookies

Sun, 11 Mar 2012 09:35:16 -0400

Everyone loves compost cookies, and what I love most about them is that you can add whatever combination of ingredients strikes your fancy.

I recently made this version of the famous Momofuku Milk Bar recipe, and I couldn’t stop talking about the very specific steps this recipe laid out, which I swear made the difference between a good cookie, and a great cookie.

While we’re talking about cookies, I’ve had a few friends ask recently about flat cookies, so here is my top advice: make sure your baking soda and baking powder are still good! I replace my baking powder about every 6 months, and baking soda every 3 months. So if the composition of your compost cookies are leaving something to be desired, check your expiration dates!

To the basic compost cookie recipe I chose to add:

1 cup semi-sweet chocolate chips
1/2 cup chopped dried cherries
1/4 cup white chocolate chips
3/4 salted chopped salted cashews
1/2 cup chopped pretzels

Best, Simple Brownies!

Sat, 25 Feb 2012 10:12:18 -0500

My fellow baker friend Kim and I have often lamented how difficult it is to find a good brownie recipe. Truth be told, I almost never make brownies, and when I do I am more likely to make a Duncan Hines mix or Ghiardelli mix rather than from scratch.

But this week I finally found a recipe that came out as flavorful, moist and chewy as the boxed variety. I highly recommend these Cappuccino Brownies from Martha Stewart. I chose to swap out half the semi-sweet chocolate chips for white chocolate chips. Enjoy!

Visited St. Augustine, FL for the first time in ten years. Its...

Sat, 21 Jan 2012 19:07:01 -0500

Visited St. Augustine, FL for the first time in ten years. Its so touristy, but still managed to find the Twisted Palm which makes handmade pretzels in a variety of flavors. We tried traditional salt & butter, as well as asiago. Delish!

Blue Cheese Stuffed Dates

Sat, 14 Jan 2012 11:58:12 -0500

A few years ago, the husband and I had one of the best meals of our life, and as part of it, we ate one of the most delicious things you may ever taste: mascarpone stuffed dates with thick sea salt. Where was this life-changing meal? None other than at Komi, a now much acclaimed Mediterranean inspired, tasting menu-only restaurant in Washington, DC. When we went, it was very new (a bit cheaper), and still under the radar.

We have subsequently been back, and the meal was no less amazing, albeit, slightly pricier. I guess that’s what happens when the President gi ves arestaurant his stamp of approval.

So back to the point: the mascarpone stuffed dates. We’ve been making them for years, much to the pleasure of our friends and other dinner guests.This week I decided to take a little twist on them and swap out the mascarpone for blue cheese. Both versions are incredible, though the blue cheese definitely adds a richness; while mascapone lends a lightness to the already-rich tasting dates. Either way, you can’t go wrong.

If you’re asking yourself, what is mascarpone? Well, its an Italian style cream cheese, and its my #1 favorite ingredient to use. We can get back to its versatility another time, but know that it is sold at most grocery stores these days right near the cream cheese and creme fraiche.

Blue Cheese (or Mascarpone) Stuffed Dates

2 dozen dried medjool dates
1 cup soft blue cheese or blue cheese crumbles
1/2 cup sour cream or greek yogurt
2 Tbsp honey
fleur de sel or thick sea salt

In a small bowl, mix together the blue cheese, sour cream or greek yogurt and honey until smooth. If dates are not already pitted, stick your pointer finger in the date to widen the opening, and remove the pit.

Using a pastry bag, or simply a plastic bag with the end cut off, fill the bag with the cheese mixture. Pipe in a modest amount of the cheese mixture.

Lay the dates on a baking sheet or other pan, and place in the freezer for one hour.

Preheat the oven to 375 degrees. Bake the frozen dates for 10-15 minutes, or just until the cheese starts to melt. Sprinkle sea salt on top of dates, and serve.

Enjoy!

Winter Citrus Edamame Salad

Sat, 07 Jan 2012 10:29:45 -0500

Since I announced I was pregnant (btw, I am pregnant), everyone has been asking me: WHAT ARE YOU EATING!? It might be disappointing to hear that more than anything I have been craving fruit, especially citrus fruit! Good timing since citrus is now at its peak.

I made this salad combo recently, and couldn’t eat it fast enough. You could also add some feta or goat cheese to this salad to really take it up a notch. Hope you enjoy!

Winter Citrus Edamame Salad

For the salad:

2 heads of butter bibb lettuce, or bag of butter lettuce mix
1 blood orange, peeled and sectioned
1/2 pink grapefruit, peeled and sectioned
1 avocado
1 cup chopped seedless cucumber
1/2 cup plain edamame (I like the frozen kind from Trader Joe’s)
1/2 cup chopped candied pecans or walnuts

For the dressing:

1/2 cup orange juice
1/4 cup lemon juice
3 tablespoons balsamic vinegar
1 Tbsp honey
lemon and/or orange zest
1/2 cup olive oil
salt and pepper to taste

In a small bowl, whisk together orange juice, lemon juice, balsamic vinegar, honey and citrus zest. Slowly drizzle in olive oil until the mixture comes together evenly. add salt and pepper to taste.

In a large salad bowl, toss together salad ingredients. Add salad dressing to your taste.

Coconut "Snowball" Cake

Sun, 01 Jan 2012 10:38:47 -0500

Coconut might sound a little tropical for December, but this simply decorated cake can be a perfect wintry dessert. You can also use these recipes to make cupcakes, or a double layered cake instead of a bundt.

Try this recipe for the coconut cake, which I finished with a cream cheese glaze and toasted fresh coconut. You can also use the sweetened, shredded coconut you find in the baking aisle if you can’t find fresh coconut.

Enjoy!

Guest Post: Sea Salt Caramels

Thu, 22 Dec 2011 21:53:38 -0500

My husband and I are obsessed with all things salty + sweet, especially sea salt caramels. As I write this, I just gave my husband an entire container of these treats from Whole Foods as a Hanukkah gift.

So when my dear friend and fellow baker said she had made some recently, I was thrilled she wanted to share her method and the recipe she used. ENJOY.

Sea Salt Caramels, by Rachel Korycan

This Hanukkah I decided to make homemade salted caramels for my co-workers. They were surprisingly easy to make, and one batch made about 50 caramels!

Yesterday I took my gallon-sized bag around the office, offering a piece (or two) to anyone at their desk. About an hour later I had people knocking down my door (er, cubicle wall) asking why I hadn’t given them one and demanding the recipe.

I believe in spreading the wealth of yummy goodness, so here is the recipe for you to enjoy.

I did use regular kosher salt since I didn’t have any fleur de sel in my house, but they were delicious none-the-less. Enjoy, and Happy Holidays!

An Updated Oatmeal Cookie

Sun, 18 Dec 2011 11:21:14 -0500

My grandma Phoebe loves to share that Oatmeal raisin cookies are her absolute favorite, and that my mother always used to make them for her. I also love Oatmeal raisin cookies, since they sort of give the illusion of eating something healthy, while of course, they are not.

But sometimes, especially during the holidays, you are looking for a cookie that’s just a little more special.

Here is an updated version of an Oatmeal cookie that provides a little sophisticated twist.

Oatmeal Cookies with Dried Cherries and Chocolate

1 3/4 cup rolled oats
3/4 cup unbleached all purpose flour
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 1/4 sticks unsalted butter at room temperature
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 egg
1/2 tsp vanilla
1/2 cup dried cherries, chopped
3/4 cup dark chocolate pieces chopped, or semi-sweet chocolate chips
1 Tbsp sanding sugar
1 Tbsp thick sea salt or kosher salt

Preheat the oven to 375 degrees.

Mix together rolled oats, flour, cinnamon, nutmeg, baking soda and salt. With a hand mixer, beat together the sugars, vanilla and egg. Add the dry mixture to wet mixture in batches until thoroughly incoported. Fold in cherries and chocolate.

In a small bowl, mix together sanding sugar and sea salt.

Using a cookie scoop, or a tablespoon, drop cookies onto an un-greased cookie sheet about 2 inches apart. Sprinkle the tops of cookie before you bake with the sugar n salt mixture.

Bake about 10-12 minutes.

Enjoy!

Kutschers Tribeca!

Sun, 11 Dec 2011 11:42:01 -0500

I don’t remember the last time I was so excited about a restaurant, and then was equally excited by the meal consumed. Last night my husband and I headed to Kutschers Tribeca, which opened three weeks ago and I am describing as “haute Jewish cuisine.”

One look at the menu, and if you don’t want to make a reservation immediately, then, there might be something wrong with you. My first piece of advice: make a reservation, and expect to wait. And maybe try to go during the week, instead of on the weekend. While the kitchen clearly has their act together, the front of the house does not. We waited more than 45 minutes for our table.

At least the wait allowed us to sample some of the bar’s talents, which included a fantastic version of a Manhattan, using maple infused habanero syrup that added just enough sweetness and spice - loved it! While my husband enjoyed his Miltons Mark, I enjoyed a house made ginger ale. They also make egg creams - a childhood favorite of mine. We also got to witness some fantastic “mistletoe ice cubes,” using cranberries, basil and cranberry juice to liven up one of their signature cocktails. I will definitely be recreating these at our upcoming holiday party.

Another highlight at the bar? We spotted Harold Dieterle, the Top Chef contestant and chef at Perilla (another great NYC spot)! I had to intervene when my husband wanted to take a pic and tweet it.

Our waitress shared that there had been lots of celebrities who had dined there already including actress Sandra Bernhard, jewelry king David Yurman and quirky cake designer Sylvia Weinstock. There’s even a rumor that Beyonce and Jay-Z might be coming by this week, which just proves, everyone loves some good comfort Jewish food.

Onto the main event: the food.

Hands down my favorite part of this meal was the BUTTER. They call it “sweet onion butter,” and in fact our (fantastic) waitress shared that they had originally called it “schmaltz butter,” but that it scared off too many people. Um, what could possibly be bad about butter + fat?! But anyways, this butter is made with caramelized onions that are pureed so smooth that the taste is almost unidentifiable - you just know there is something supremely special about this butter. Obviously, it is served with sliced challah, which is indeed, a true slice of buttery heaven. The waitress and I agreed that if we could bathe in that butter, we would.

For starters: our table sampled a number of things, but honestly, it was hard to choose from the menu. The trio of salmon was perfection, served with pumpernickel toasts and a wasabi spread. The fried artichokes were excellent, though my husband said the meatballs were only average. A woman next to me had the “charoset chopped salad” which looked excellent.

I had the falafel crusted salmon, and not only was the salmon cooked perfectly and was a real quality piece of fish, the dill cucumber salad (another childhood favorite) was delicately marinated and the accompanying harissa and yogurt mint sauce was PERFECT.

By the time the choice of dessert was before us, a number of the dessert items had run out, and my pregnant belly had just about consumed its limit. Nevertheless, we shared the rainbow cookie ice cream sundae, which was amazing. OF COURSE you should pair rainbow cookies with ice cream, fudge and marshmallow fluff. Chef = genius!

Perhaps the biggest surprise of the meal? The trendy decor, and Jappiness level code red. I definitely regretted not wearing my highest heels, and ironing my hair. But, oh well.

I can’t wait to go back, though I do hope I will have to wait less than 45 minutes next time.