The High Holidays begin on Sunday with Rosh Hashanah, the celebration of the Jewish new year. And plenty of NYC chefs and restaurants are getting in on the fun, drizzling the Big Apple in copious amounts of honey. Below, we’ve rounded up a selection of restaurant dinners, catering, and baked goods from local talent to enjoy during the festivities. L’shanah tovah!
Francois Payard bakeries (multiple locations)
Enterprising French pastry chef and bakery mogul Francois Payard makes a financier-style apple-honey tart with crushed almonds. It’s available at his various bakeries around town. Also available: honey and apple macarons filled with green-apple ganache.
Joe & Misses Doe (45 East 1st Street, 212-780-0262)
Wife-and-husband team Jill and Joe Dobias are offering a four-course, $85 prix-fixe both Sunday and Monday that starts off with challah made in-house and ends with honey cake. Joe’s anchoring the menu with a sweet-and-sour potted brisket, and Jill — who made a splash last year with her microwaved cocktails — will deliver a boozy “High Holy Punch” with rum, Manischewitz, and pears.
Sadelle’s (463 West Broadway)
If you’d rather be napping by dinnertime, Sadelle’s, the buzzy appetizing palace from the Torrisi empire and baker extraordinaire Melissa Funk Weller, only started slicing bagels and smoked salmon last week. The former Per Se baker’s High Holidays menu includes the aforementioned bread and fish, as well as baked goods like babka, cookies, bear claws, and sticky buns.
Breads Bakery (18 East 16th Street, 212-633-2253)
This popular artisanal operation delivers a special Rosh Hashanah menu that ups the ante with four varieties of challah, from spelt to marzipan. There’s even a $65 large-format version of the Hebraic bread that’s braided around multiple ceramic dipping bowls to create a kind of edible centerpiece. The ceremonial carbs are joined by cakes and babkas galore. The order deadline is Thursday, so get on it!
Robicelli’s (9009 Fifth Avenue, Brooklyn; 917-509-6048)
Depending on the crowd at your Rosh Hashanah shindig, you might want to rethink showing up to it with one of Allison and Matt Robicelli’s fig cakes with goat cheese buttercream and crispy prosciutto. Never fear, Nick Lachey’s sweetest pals get in the spirit with honey-apple and caramelized-honey pies, coconut macaroons, and bourbon-caramel apple cupcakes.
All’onda (22 East 13th Street, 212-231-2236)
Chris Jaeckle will serve a $75 four-course menu at his Venetian-inflected restaurant on Sunday. Expect pastrami-spiced brisket with mustard sugo and grilled red snapper with pomegranate salsa verde. Getting together with family is great, but we’d bet this fashionable duplex space would beat Aunt Ida’s pre-war walkup in an interior design battle.
This article from the Village Voice Archive was posted on September 9, 2015