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Two Nights, Three Seders

Restaurants getting into the holiday spirit

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Kosher sangria.(Thrillist)

Yesterday, in the other daily magazine of Jewish life and culture, contributing editor Joan Nathan reported on the growing trend of dining out for Seder, complete with restaurants competing to offer the coolest menus. (The granddaddy, as Nathan notes, is the proto-locavore Savoy, which is about a block away from Tablet Magazine’s SoHo office.) Three specific meals caught my attention:

• Craigie On Main, in Cambridge, Massachusetts, whose logo is literally a pig, is serving a fabulous-looking prix fixe without any pork and with, as could probably be guessed, an emphasis on Sephardic dishes and fat. Because fat is delicious.

• Aaron Israel, sous chef at Mile End, is cooking Seder for the James Beard Foundation’s pop-up restaurant. It’s already sold out, natch.

• Octavia’s Porch, in the East Village, wins for two reasons. First, they are careful enough to be charging $36 for the meal. Second, they are offering two hours of bottomless Manischewitz sangria, which sounds like it will be so good, you’ll taste it twice, if you catch my drift.

Seder for Two, Please: Restaurants Court Tradition [NYT]

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Steve Stein says:

I’ve been a big fan of Craigie on Main back to when it was still on Craigie. My favorite restaurant in the area.

Jay A Friedman says:

Wow – a Seder without pork!!!!

What won’t they think of next???

Asher says:

If you have a Seder at a trifedik restaurant, is it really a Seder? Just asking. Wishing one & all a zissen Pesach!

chana says:

Corrections: One wishes in Rosh hashana ” A gut un zis yor”; one wishes in Pesach ” a koshern peisakh”. For whatever reason — mostly ignorance– people are mixing the two expressions: a zis peisakh!! . It sounds nice but it has no correct meaning.


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Two Nights, Three Seders

Restaurants getting into the holiday spirit

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