He puts his feet up on the counter where he cooks??
I would also love to try some of the yummy sounding dishes but Argentina is quite far away- Mazel Tov to Chef Kalika on his new endeavors. Perhaps one day he will open a restaurant in NYC!!
2
Just great! Back to our roots and full flavor and texture. Sous Vide's a real special tool.
Thanks a lot! This is the way to go. I'm on the same route.
Bravo, excellent!
Thanks a lot! This is the way to go. I'm on the same route.
Bravo, excellent!
Small world after all.
1
I was hoping for that recipe for sous-vide gefilte fish! The search continues.
4
And the recipe for the varenikes. I assume that's the same as Varnishkes, as in Kasha Varnishkas?
I wish his restaurant was located somewhere closer to me. I'd love to try it, but have no plans to visit Argentina.
1
The food will surely be good. But I will show up on a Friday just for the Klezmer music when I'm in Buenos Aires.
1
Why can't we have a restaurant like this in New York? There are a lot of Jews here too, but where are the creative Jewish restaurants?
5
Ate here a month ago with our son, dtr-in-law and 2 kids, who are temporarily in BA. There was no gefilte fish available that day, to the great distress of our grandson, but the food we ate (and ate) was superb and our waiter was friendly & helpful. Although people seeking "haimishe" (bubbie-style) cooking might be confused by the mix of middle eastern dishes along with traditional Ashkenazi Jewish foods like deli pickles and bagels, or by the big slab of pastrami on top of the "latke" (which seemed to us more like potato kugel), we found everything on the menu delish, and hummed along to familiar Jewish melodies in the background. Our kids and grandkids just returned to Mishiguene with another set of grandparents. More votes of approval. Todah raba, Chef Kalika.
4
My Polish born Bubbie would poach the whole cauliflower in water which became a soup when she dropped an egg flour mixture in it. Yum. Then she put a bread- crumb toasted in butter sauce over the whole cauliflower. And best of all it was neutral on the kosher scale - goes either way - meat or milk.
5
Butter sauce is milk...
1
Am I seriously the only one who commented on the fact that the photo shows that the chef's feet are on a cooking/food prep surface? Otherwise and interesting article and interesting food.
2
Gefilte fish should go umentioned, even in an article about gefilte fish. Haven't the Jewish people suffered enough? I say this as a seventy-one year old Jew. Of all the delicious things Ashkenazi Jews have brought to the world's table, let this dish pass from me. Give me bialys, kugel, tzimmis, anything but gefilte fish. The wisdom of my Sephardi and Mizrahi bretheren (and sisteren too) not to disrespect innocent carp in this way makes me doubt the intellectual and aesthetic brilliance of my own provenance. Gefilte fish, blecch.
5
Crowdancer, just once try it made with salmon. Wild if you can get it. You may change your mind.
1
Do you mean the ghastly stuff that you buy in a jar? Or do you mean the delicate quenelles made from fresh carp, pike and sturgeon, like my great great aunt used to make?
Treifa
1
The only mention of anything treyf in the entire article is the cauliflower that's been poached in milk being served with meat. The meat is not kashered, but it could be - so don't serve the cauliflower! Why so dismissive??
1
The article said that the restaurant is not kosher
We were at the restaurant for Friday night dinner in November. The place is fabulous as is the food, the joyous welcoming of Shabbat and the chef himself.
3
Forget messing with the traditional ingredients, seeing that the chef is photographed with his feet up on the food prep table, I think would be enough to give his grandmother the nightmares...if not potential diners.
2
What makes you think that's the food prep table? If it was, would it be loaded with ashes?
2
Just look at the pictures, ok maybe it's a grill, or a cook top, as in where he's cutting up the cauliflower (amid the ashes), but would you put your feet on your stove?
I googled sous vide Gefilte fish and could only find one recipe and it seemed rather complicated so I will pass and maybe try to create a simpler one. Since most gefilte fish is made with fresh water fish one should remember not to taste it until it has been cooked at the correct temperature/time.
Yes- where is the recipe for sous vide Gefilte Fish? There was matzah in Shoprite yesterday- gotta get going on the Fish!
4
If ever in Buenos Aires, will check it out. Was not impressed by a new Jewish deli in Berlin. But with talk of visions, shrinks, cuts of beef, and Klezmer, who can resist?
2
Sounds like great food, but what's up with that misleading headline? There's no mention of the fish here at all. Does he even make such a thing.
8
I think the point is that he starts with the traditional dishes and cooks them in untraditional ways.
1
Love this place!
5
Great service and Tomas Kalika and his staff were warm and welcoming and guided the jaded NYers used to Katz's pastrami well.
I only wish he would open here.