Dish

Good and Kosher

Rosen also is candid enough to say he's got a corner on the market, as is Sol Cohen, temporary manager of Medeterano. "There's no concept like this at all here. You can see the potential." Certainly the owners of Tani Guchi, a Japanese restaurant in North Miami, spotted the divine light after years of watching kosher neighbor Sara's clean up after the Sabbath. A year or so ago, the acclaimed sushi spot turned kosher, eliminated dairy from the menu, and currently is enjoying a brisk business.

When all is said and done, though, the kosher community is still craving a wider range of restaurants, and chefs should take advantage. Schimmel acknowledges that "kosher stores have been stocking expensive wines, so if people are willing to spend money on them you know they'll spend money on food." True. And then there's God's advice: "Do whatever the hell you want ... and the rest [will be] history."

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