Jezebel Opens Today, Where The Only Thing Kosher Is The Food (and Beverage)

Jezebel, envisioned by founding partners and first-time restaurateurs Henry Stimler and Menachem Senderowicz of B&Y Hospitality (British & Yiddish), opens today featuring sophisticated, modern American fare in the heart of Manhattan's SoHo neighborhood [323 West Broadway, between Canal and Grand Streets]...and it all happens to be kosher.

"Despite being in a city with some of the hottest restaurants in the world, Menachem and I often find ourselves staring at a menu where we can only eat a handful of things," says Stimler. "With Jezebel, we're breaking the mold. We've combined a sexy, fun environment with a completely kosher menu, offering an experience unlike anything in Manhattan." Senderowicz adds, "Kosher dining doesn't have to mean boring. Our creative riffs on classic American cuisine will take it to a whole new level."

The stage for this new take on Kosher dining is set with a dramatic design. Conceived by Studios GO, Jezebel is housed in an 1887 townhouse that has been transformed from the ground up, offering seating for roughly 50 on the first floor and 100 on the second. Throughout the entire space, nods to Jewish icons and playful biblical references, such as a grand rams-horn chandelier, combine to communicate a whimsical Jewish theme and deep pride, in a tasteful manner.

On the first floor, majestic doors open into a rich, warm, vestibule where a faux-fur curtain partitions the hostess stand from the recluse first floor lounge. Ideal for after work cocktails and late night revelry, the lounge tempts guests to linger with its plush, black leather banquettes, gold onyx lighting, relief arches and gold stained walls. Custom, natural light fixtures and one-of-a-kind artwork (imagined by Stimler and created by young New York artists Ari Grazi and David Armstrong) decorate the space. As a special touch, Shimon Okshteyn's "Angels" painting hangs opposite the eight-seat bar, located in the back of the lounge, marking the first collaboration between father and son. A full menu, as well as a special bar menu, are both available in the lounge.
Upon entering, guests will find a red carpet clad stairway directing them upstairs to an expansive second floor that's accented with dark chocolate wood and natural tones. Central to the dining room, the main bar, overflowing with fresh herbs and composed of black leather, is punctuated with alternating high-gloss black wood fins and back-lit white onyx panels, and boasts over 300 floating bottles of wine. Overlooking West Broadway resides a flexible private dining room, home to a pair of display cases showcasing family heirlooms, keepsakes and black and white photos, all paying homage to Senderowicz and Stimler's rich family histories. Additional custom artwork and light fixtures (designed by New York artists Jacob Zurilla and Bradley Rothenberg, respectively), along with black, leather banquets, walnut finished table tops and mahogany chairs, anchor the central bar.

But perhaps the most distinguishing feature of Jezebel is its menu. For his first foray in kosher cooking, Culinary Director Bradford Thompson (who is not Jewish) has created a seasonal menu that elevates the traditional kosher dining experience with a focus on modern American cuisine that also draws influences from all over the world. The dinner menu spans a selection of Starters, Appetizers, Entrees, A La Carte and Seasonal Vegetables. Starters feature a selection of small plates, such as Fried Artichokes a la Judea, Toasted Lemon Aioli, Appetizers include: Roasted Bone Marrow, Parsley, Pickled Onion, Toasted Breadcrumbs and innovative new dishes like Jewish Italian Wedding Soup, Chicken Meatballs, Lemon Oil, and Entrees feature dishes like Grilled Cornish Hen, Warm Bread Salad, Olives, Swiss Chard and Ol