The High Holidays are upon us, with Rosh Hashanah starting Wednesday evening and lasting
through Friday. Several restaurants are ringing in the Jewish New Year with special
menus and dishes, from classic matzo-ball soup to more modern takes on traditional
offerings. Check in with us next week for more culinary celebrations surrounding Yom
Kippur.
You could celebrate with a number of regular offerings from this Jewish deli’s lineup,
but the kitchen is also preparing a more traditional slow-braised brisket for the
holiday with onions, carrots, and mushrooms.
The details: September 4 until the brisket runs out.
Kick off the Jewish New Year with a four-course dinner from chef
Barry Koslow, who riffs on classic dishes; think pumpkin
kreplach with pistachios and honey-glazed duck lacquered with apples and rosemary.
The details: September 4 through 7 during regular dinner hours; $40 per person or $60 with wine
pairings.
This Cleveland Park neighborhood favorite puts together a four-course menu that mixes holiday recipes from owner
Dean Gold’s mother with other Jewish and Italian inspirations.
The details: September 4 starting at 5 and September 5 at 6; $44 per person, $19 for children.
Chef
Todd Gray and
Ellen Kassoff Gray recently released their first cookbook,
The New Jewish Table, and you’ll find similar seasonally inspired dishes on their Rosh Hashanah menu.
The details: September 3 through 8; $48 per person.
Mon Ami Gabi
Both the Reston and Bethesda locations of this bistro chain offer a set four-course
menu for the holiday, including
classics such as challah bread, matzo-ball soup, and brisket.
The details: September 4 and 5; $34.95 for adults, $16.95 for children under 12.
Star & Shamrock
Head to this H Street tavern/deli for a truly low-key Rosh Hashanah. The bar celebrates
by giving out gratis apples and honey, while you can order off the regular menu for
everything else. Pan-fried matzo balls with fried onions “au Jew”? Why not?
The details: Normal hours and prices.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
