Jewish Journal


March 5, 2013

Passover at Street


Call me old-fashioned, but if a restaurant is going to hold a Passover seder, shouldn't it at least be on Passover?

That's one thing I like about Chef Susan Feniger's seder at her restaurant Street.  It's on Tuesday, March 26 at 5 pm, the second night of Passover.

The other thing I like is the menu.  Here it is:


Russian Eggplant with Buttermilk Sauce and Mint Oil

Green Ben Salad with Watercress and Chopped Egg Gribiche
(vegan version made with Chopped Olive Vinaigrette)

Heirloom Spinach Soup with Matzo Balls

Choice of:

Lamb Musubi
with Saffron Rice, Pepper Sauce, Grapeleaf, and Pickled Almonds
(vegan version made with Harissa Crusted Roast Tomato)


Matzo Crusted Spring Nettle Cakes
with Mustard Sauce and Smoked Halibut
(vegan version made with Smoked Mushroom)

Coconut Macaroons
dipped in Moroccan Spiced Chocolate

*Full wine list and cocktails will also be available.

KID’S MENU:      
Heirloom Spinach Soup with Matzo Balls

Roasted Lamb or Baked Halibut

Green Bean Salad with Lemon and Olive Oil


Coconut Macaroons
dipped in Moroccan Spiced Chocolate


Granted, it's NOT kosher (can I be more clear), and it combines milk with meat, another no no, but it does nod to the strictures of Passover by using matzo, and not using any breads or grains forbidden during the holiday.  Plus, it looks really good.

Rabbi Eleanor Steinman from the congregation Kol Ami will lead the Seder, as she has for the past few years.  It's $55/pp. For more information, call 323.203.0500. 

And to go with it, here's a video on "How to Make Your Own Matzo" from the web site DIYfood.com.  I'm going to assume Feniger's seder will include her homemade matzo as well.

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