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7 great places at which to lean back and enjoy
It’s a tradition of the Passover Seder to lean back while eating, because that’s what free people do, and it feels nice. But it’s even easier to recline when you don’t have to do any of the cooking — so go ahead, recline at one of these restaurants while they do the heavy lifting on the brisket and Seder plate front.
Read MoreWhat: Saul’s Seder dinner includes house made matzo, gefilte in cabbage, braised brisket and prune, rockfish chraime, plus more a la carte items.
Details: Reservations online here for March 30, 31, and April 7
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What: Perbacco’s chef Staffan Terje and pal Joyce Goldstein are collaborating on the restaurant’s 11th Annual Italian Passover dinner, with four courses from Goldstein’s Jewish-Italian cookbooks Cucina Ebraica and The New Mediterranean Jewish Table.
Details: Held Monday, April 2, $58 per person, reservations online or by calling (415)-955-0663.
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What: Wise Sons heads up the Passover seder dinners for the seventh time at the Jewish Contemporary Museum, with a menu red wine braised brisket, gefilte fish, matzo ball soup, and coconut macaroons. There’s also an optional Scribe Winery pairing.
Details: Friday March 30 and Saturday March 31, tickets, $75, can be purchased here. At the same time, Wise Sons will offer a $35 pre-fixe at its 24th Street Deli, reservations there are through OpenTable.
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What: While they’re done taking preorders, Marla’s beloved home-baked matzo is available every day of passover on a first-come-first-served basis.
Details: March 30th to April 7th
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What: Spanish restaurant Canela’s Passover menu includes matzo ball soup with farfel, dill, and mixed pickled veggies, braised short ribs, and chilled, smoked whitefish spread. It’s a prix fixe for $69 — wine included, but not including tax and gratuity.
Details: Served Friday March 30 to Saturday April 7th, reservations can be made online or by phone (415) 552-3000.
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What: Mission Italian classic Delfina serves its Edible Seder plate once again, plus the Stoll Family matzo ball soup, and more in what’s become an eagerly anticipated yearly tradition.
Details: March 30 to April 7, book a table online
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What: This Noe dining staple brings its Passover menu back, including the requisite haroset and matzo, plus “Brad’s famous house-made gefilte fish with fiery bi-color horseradish” and his beef brisket, plus some innovations like Griddled daikon radish cakes with shiitake mushrooms and scallions.
Details: Served Friday, March 30th to Wednesday, April 4, all dishes a la carte, reservations here
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What: Saul’s Seder dinner includes house made matzo, gefilte in cabbage, braised brisket and prune, rockfish chraime, plus more a la carte items.
Details: Reservations online here for March 30, 31, and April 7
What: Perbacco’s chef Staffan Terje and pal Joyce Goldstein are collaborating on the restaurant’s 11th Annual Italian Passover dinner, with four courses from Goldstein’s Jewish-Italian cookbooks Cucina Ebraica and The New Mediterranean Jewish Table.
Details: Held Monday, April 2, $58 per person, reservations online or by calling (415)-955-0663.
What: Wise Sons heads up the Passover seder dinners for the seventh time at the Jewish Contemporary Museum, with a menu red wine braised brisket, gefilte fish, matzo ball soup, and coconut macaroons. There’s also an optional Scribe Winery pairing.
Details: Friday March 30 and Saturday March 31, tickets, $75, can be purchased here. At the same time, Wise Sons will offer a $35 pre-fixe at its 24th Street Deli, reservations there are through OpenTable.
What: While they’re done taking preorders, Marla’s beloved home-baked matzo is available every day of passover on a first-come-first-served basis.
Details: March 30th to April 7th
What: Spanish restaurant Canela’s Passover menu includes matzo ball soup with farfel, dill, and mixed pickled veggies, braised short ribs, and chilled, smoked whitefish spread. It’s a prix fixe for $69 — wine included, but not including tax and gratuity.
Details: Served Friday March 30 to Saturday April 7th, reservations can be made online or by phone (415) 552-3000.
What: Mission Italian classic Delfina serves its Edible Seder plate once again, plus the Stoll Family matzo ball soup, and more in what’s become an eagerly anticipated yearly tradition.
Details: March 30 to April 7, book a table online
What: This Noe dining staple brings its Passover menu back, including the requisite haroset and matzo, plus “Brad’s famous house-made gefilte fish with fiery bi-color horseradish” and his beef brisket, plus some innovations like Griddled daikon radish cakes with shiitake mushrooms and scallions.
Details: Served Friday, March 30th to Wednesday, April 4, all dishes a la carte, reservations here
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