Don't "Pass Over" These Neighborhood Spots

Call me crazy, but nothing makes me happier than Pesach nosh. I could eat fluffy matzo balls stuffed with pulled chicken, slow-cooked briskets, charoset and macaroons until the kosher cows come home. That said, I’m able to acknowledge the heartache (and headache!) that embeds itself into the Jewish psyche when we’re faced with preparing and scouting out Passover-compliant foods once the allure of the Seder plate wears off. Those eights nights of Passover – eschewing grains like wheat, rye, oats, barley and spelt – involve serious willpower! (How many matzo pizzas can one girl eat in a given week?) 

Thankfully, the neighborhood has our Jewish back.

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At the store

First off, if you’re still in need, get your free shank bones at , and !

Both Staubitz and will be selling the infamous brisket of beef. Staubitz sells theirs fresh to cook at $7.99/lb., while Mastellone will have theirs slow-roasted and prepared beforehand, ready to sell at around $5.99/lb.   

For the "do-it-yourself" matzo ball soup lover, head to to pick up a package of Mauzone’s “Kosher for Passover” matzo balls at $5.99 and some chicken broth to soak them in at $6.99/32 fl. oz. Union Market will also have the Shmurah Matzoh on hand - the hand-made, round-shaped matzo that the ultra-orthodox tend to use because the entire process (from the moment the grain is harvested to its finished product) has been “watched and guarded” by a rabbi. At $24.99/box, this is not your mama’s matzo.

For mama’s matzo, however, Met Food will have Strait’s Matzos on their shelves – unsalted, whole wheat and egg & onion – all priced at $3.99/box. You know, for when you run out of the Shmurah! You’ll also be able get your gefilte fish on with BenZ’s Homestyle Gefilte Fish and BenZ’s Hungarian Style Gefilte Fish (both priced at $5.49/24 fl. oz.).

At a restaurant

has promised matzo brei on their menu. Just tell them how you want it! Sweet? Savory? You decide. 

Artur and Olga, the husband and wife team behind , will be boasting a homemade gefilte fish in their restaurant.  

“It’s not the most appetizing-looking so we’ll be using a good amount of beet juice to give it more of that jell-o type of feel. And, of course, serving it with a side of carrots and lots of veggies to keep it traditional,” Artur says. 

They’ll be pairing the fish with a secret, traditional Russian Kosher horseradish that Artur describes as having that “blood, burgundy fire color." A special stew is also in the works, as well as potato latkes and a cold fruit soup of cherries, apples, pears, cranberries and whortleberries. 

“The soup will be served in a mug with lots of fruit at the bottom – kind of like an Eastern European sangria without the alcohol," he said.

owner Sosie Hublitz, says to expect an array of Passover-friendly dishes on their menu. 

“We’ll have wild fish, slow-roasted brisket, beet salad, latkes and several other entrees and greens,” says Hublitz. Diners should also make it their business to order the Polish vodka martini with pickled herring kebob. (That’s what I’m talking about.)

And there will be no crying over spilled Manischewitz because , too, will be offering some great dishes. For starters, a house-baked matzo will accompany all regular sandwiches and matzo brei with special toppings will be served every morning. 

“Matzo brei is really so perfect a creation that it should only happen on Passover and, in many ways, was the only way I was able to tolerate the holiday as a kid,” says owner Noah Bernamoff, who is intent on the restaurant “capturing a culinary identity” this Passover. Smoked lamb shoulder, potato kugel, gefilte fish and sweetbreads will feed you for dinner while a slice of flourless walnut cake will have you reclining with a smile.     

Speaking of desserts…

Margaret Palca, of , has been making her walnut and apple torte made with matzo meal for years. (In my opinion, a lovely play on my favorite Seder plate item - charoset - a sweet, chunky paste of fruits and nuts.) 

“It’s startlingly moist with interesting flavors and the matzo meal is a nice integration,” Palca says. “It’s one of those recipes where I’m like ‘Oh no! Where’s that recipe?’ every time I want to make it.” 

A flourless chocolate cake and chocolate-dipped macaroons are also available. The macaroons, Palca says, are getting to be popular year-round.

bakers, Ellen Baumwoll and Cheryl Kleinman, tried to think of the right plague to transform into marzipan… one that wouldn’t be so gruesome…

“We went with the frogs,” Kleinman says with a smile. “We wanted some light-heartedness incorporated into this kind of serious holiday.” (The frogs will go for $6.50 each, but they might be too cute to eat.) And although they weren’t her favorite growing up, the macaroons were always the big hit at Baumwoll’s family Seders. 

“I don’t really like coconut so I was always disappointed at Passover because, really, that was the only cookie around. But at one point I think it was one of my grandmothers who ended up dipping it in chocolate… and then it was fabulous. It was like an almond joy bar. From then on, I was okay with chocolate macaroons.” 

They're $18/pound (that’s approximately 30-40 cookies) and available in coconut or almond (either plain or chocolate dipped) at the bakery.

A chocolate-almond flourless cake with raspberry sauce on the side will be for sale; a flourless sponge cake iced with vanilla butter cream and covered in big coconut flakes should catch your wandering eye and a moist lemony cake decorated with candied lemon peel and toasted, sliced almonds will have you bumbling those four questions within seconds.  

Interestingly, both Baumwoll and Kleinman agree that their customers are not big chocolate lovers. 

“The coconut or the lemon will definitely be the bestseller,” predicts Baumwoll.  (Well, I say prove them wrong and go after their chocolate-praline covered matzo.  Crunchy on the inside, chocolaty on the outside… need I say more?)

Melissa Murphy, of , knows exactly which of her desserts will be the “Pesach hit.” Leave it to the Fallen Chocolate Soufflé Cake to “take the cake” (also known as the “cake on the cover” of the Sweet Melissa Baking Book). 

“It’s one of the most popular cakes,” Murphy says. “It’s very rustic, but looks absolutely beautiful when the ‘fallen’ center is filled with fresh berries.”  

Save room in your belly for the Chocolate Raspberry Truffle Torte and the addictive Chocolate Orange Macaroons as well.

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Trust me, there will be no shortage of flourless treats and Passover-friendly foods during the upcoming week. Celebrating the Israelites’ liberation from Egyptian slavery has never tasted so good.