Is Jewish Cuisine the New New Nordic?

For a while it was impossible to go out to eat without hearing something about New Nordic cuisine.  It was happening all at once in the East Village at Acme, in Tribeca at Atera, and across the river in Williamsburg at Kinfolk Studios pop-up Frej.  In Copenhagen, Rene Redzepi's end-all-be-all Nordic restaurant Noma continues to be a mecca for chefs looking to stage.

While all of this was happening, Jewish food was on the sidelines waiting for its chance to play.  A few days ago, the folks from Tribeca's Jewish bistro Kutsher's released this video, making Jewish food the sexiest we've ever seen it.  The success of Jewish deli Mile End reached Manhattan earlier this year with a location opened on Bond Street.  Jack's Wife Freda opened at the beginning of the year and serves Jewish food on Lafayette Street in Soho.

Jezebel is the newest member of the Jewish restaurant trend.  It opened earlier this month on West Broadway and aims to stand out with its adherence to the laws of kashut that make it a completely kosher restaurant.  A commitment to serving kosher food is one thing, but for former Gramercy Tavern employee Nick Mautone, that isn't enough.  Mautone heads the beverage program at Jezebel and plans a 20 drink menu that will only feature kosher cocktails.  To achieve this, he plans housemade vermouths and a reliance on other kosher-certified bar companions like Benedictine, Disaronno, and Angostura bitters.

An integral part of the city's dining landscape are the Jewish counters and delicatessens that have fed New Yorkers for decades.  The resurgence of Jewish restaurants in a city freckled with long-standing mainstays begs the question; Is Jewish food the new New Nordic?

Mile End Cookbook Coming in September

Mile End is the quickly growing restaurant concept of husband and wife Noah and Rae Bernamoff.  Their Hoyt Street location in Brooklyn has been on the receiving end of great reviews since it opened in January of 2010.  The success called for expansion and Mile End Sandwich opened a few weeks ago on Bond Street across the river. 

With an expanding empire, the Bernamoff's leased out a space in Red Hook from The O'Connell Organization this spring and use it to pump out smoked meat, cookies, pickles, and bread for both locations.

On September 4th, Mile End will get its very own cookbook, The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen.  It's broken down into Part 1: Do-It-Yourself Delicatessen and Part 2: To The Table.  It provides holiday entertaining menus, breakfast and brunch recipes, and advice on how to slice smoked meat.  Here's a sneak peak via Grubstreet.

No End in Site for Mile End

Mile End has been incredibly successful since it opened a little more than 2 years ago on Hoyt Street in Brooklyn.  Noah Bernamoff and Rae Cohen are the husband and wife team responsible for what is becoming a quickly growing business.

There is a cookbook coming September 4th, Mile End Sandwich will open on Bond Street in Manhattan anyday now, and a new, bigger kitchen facility in Red Hook is already smoking meats and making pickles.  You'll be able to buy cured and smoked meats, bread, cookies, pickles, and all things Montreal-deli from the storefront that will open adjacent to the new facility.

Smoked Meat Brings Smokin' Success

Noah Bernamoff and wife Rae Cohen are the force behind Brooklyn's Mile End.  As it turns out, they're a very busy duo. 

Mile End Sandwich is planned to open in Manhattan, hopefully "by the end of March," and a Mile End cookbook is due in September. 

With such a busy schedule, how does the couple find time to eat?

I Don't Wanna Work, I Just Wanna Eat Scrambled Eggs All Day

If you got home wasted last night and accidentally ate all the food in your fridge, check out one of the pictured spots for brunch this afternoon.

BK: Mile End, Fort Defiance Manhattan: Red Farm, The Breslin, Prune, Tertulia

Enjoy the rest of your weekend.