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pardes restaurant in brooklyn

saw this mentioned on brownstoner.com'sweb site

found on their facebook page

497 Atlantic Avenue
Brooklyn, NY, 11217Phone:
Mon - Thurs:
12:00 pm - 11:00 pm
12:00 pm - 11:00 pm

The menu looks Asian-inspired, with heavy Indian and Japanese influences.

it looks like this:

Popcorn with Rosemary, Garlic, & Smoked Paprika 6

Pardes Fries-Garlic/Truffle Mayo, House Made Red Wine Ketchup 6

Bowl of Marinated Olives with Herbs D’ Provence 6

Jar of Seasonal House Made Pickles 6

Sweet & Sour Long Hots with Raisins and Balsamic 6

Baby Indian Eggplant, Smoked Paprika, Apple, and Lemon 6

New Potatoes with Coriander, Red Peppers, and Tomato 6

Simple Mixed Greens, Red Wine Vinaigrette 8

Arugula Salad, Beets, Olives, Hazelnuts, Truffle Dressing 10

Vegetarian Soup Du Jour 7

Crispy Seitan Kabobs, Smoked Shiitake-Leek-Tomato Fondue, Puree of Lentils, Almond Cream 19

Little Fish:

House Cured Gravlax, Golden Beets, Apples, Mint, Pine Nuts, Lime Cream 10

Tuna Tartare, Smoked Paprika, Saffron, Lemon Confit, Croutons 13

Home Made Bouqerones, Red Pepper, Caper Berries, Arugula Lemon Dressing 10

Big Fish:

Fresh Linguine, Salt Cured Tuna, Spicy Fresh Tomato Sauce, Herbs, Preserved Lemon, Bread Crumbs 19 (Available without Tuna)

Nile Perch, Sweet Garlic Cream, Green Pea Sardinian Couscous, Black Licorice Syrup, Grape-Garlic-Fennel Ragout 24

Roasted Salmon, Cauliflower-Potato Puree, Sauce Baumeniere 25

Roasted Tuna Loin, Jersey Tomato Salad, Avocado, Pickled Red Onions, Chickpea Croutons, Red Wine-Sea Weed Vinaigrette 32

Meat Snacks:

Duck Proscuitto, Melon, Mint, Fennel, Mission Fig Puree, Vanilla-Lime Vinaigrette 11

Smoked Beef Tartare, Black Pepper-Caraway Oil, White Asparagus Slaw, Pumpernickel Crunchies 11

Aroncini di Riso, Veal Ragout Stuffing, Tomato Coulis 9

Spicy-Smokey Chicken Wings, Tomato Salad with Herbs, Preserved Lemon, Green Olive & Jalapeno 13

Sweetbread Kebob with Garlic and Lavender, Hazelnut-Potato Salad, Creamy Mustard Sauce 14

Meat & Bread:

Grilled Baby Chicken Sandwich, Treviso, Tomato, Rouille 13

House Cured Smoked Brisket, Country Bread, Herbs D’ Provence Mustard, Dandelion Greens, Tomato, Pickled Red Onion, Fries 15

Braised Veal Hoagie, Baguette, Broccoli Raabe, Garlic, Chiles, Fries 15

Pardes Burger, 12oz Ground Chuck, Avocado, House Pickles, Tomato, Beef Fry, Truffle Mayo, Ciabatta Roll, Fries 17

Meat Entrées:

Chicken Milanese, Breaded Breast, Salad of Crispy Fennel Flavored Leg Confit, Arugula, Capers, Polenta Croutons, Olive Vinaigrette, Sunny-Side Up Egg 23

Rosemary-Orange Gnocchi, Spicy/Smokey Duck Ragout with Olives 20

Steak Frites, London Broil, Red Wine-Shallot Sauce, Fries 24

Lamb Shoulder, Hearty Minestrone with Fall Vegetables, Pesto 28


Blueberry Cobbler, Polenta-Pistachio Crumble, Candied Lemon Ice Cream 7

Strawberry Crepe, Lavender Ice Cream 7

Chocolate Tarte, Medjool Date-Sesame Crust, Caramelized Banana Ice Cream 7

Crème Brulee with Vanilla and Bee Pollen, Almond Biscotti 7

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        1. Opened today - Sunday October 24th, 2010 at Noon.

          1. Was there this week. The menu is really creative, prices are pretty good. Service is fast, and the food is delicious!

            3 Replies
            1. re: lazalaz

              we went last night-we beg to differ on service being fast. It took a while for our food to arrive. But we found it well worth the wait

              1. re: koshergourmetmart

                I think it also has to do with what you order, and how many other diners are there at the same time. You both might be right.

                1. re: queenscook

                  Our food has come too quickly. the prices are very low for this kind of creative, masterful cooking. and Queenscook is undoubtedly correct that it can depend on the hour and the crowd. But it is also a matter expectation. Do you think of a restaurant as a place to eat a meal, or as a destination where you are an art lover come to savor the chef's art?

                  If you want a quick meal and out. Tell the server. Then listen to her/his guidance about how to order for efficiency.

            2. i Was there tonight,the food and service was great. By far one of the best restaurants I have been too, with a constantly changing and seasonal menu. Really nice and modern cuisine.

              12 Replies
              1. re: israelbound

                what were the portions like ? you said service and food were great , but were you still hungry when you left ?

                1. re: georgeliot

                  The portions were fine... I was full.

                  1. re: lazalaz

                    I went - they've changed their menu and I think raised their prices substantially so that they are really not much different than Manhattan. It's an attractive little place but the food wasn't so incredible, just pretty good and the service wasn't great. I pre-ordered for pick-up, they said it would be ready in half an hour and it was almost an hour.

                    1. re: SimonF

                      I want to respectfully disagree. In my view, Pardes is the best kosher restaurant in the tri-state area and I have been to nearly all of them (only a slight exaggeration)! The food is adventuresome, fresh and expertly and attentively prepared. I have only experienced wonderful, knowledgeable service. The nature of the food requires preparation time so don't go there for takeout.

                        1. re: Kosher Critic

                          I will agree with Simon that the prices have gone up significantly since the restaurant opened last year. Otherwise, I do think that Pardes is better than any other kosher restaurant in the tri-state area, and that its strengths aren't suited to takeout.

                        2. re: SimonF

                          I am going to passionately disagree. The prices have gone up, no doubt. But there is still a huge difference in price between the really high end manhattan places that their food compares too and often exceeds. I live in Manhattan but I find it worthwhile to leave the city to go to Brooklyn for this gem. I can get alot more for the same money, and I can't think of another kosher restaurant that is so creative and adventurous with the food, and changes up the menu so regularly. Overall, it is just an incredible value and truly unique on the kosher scene.

                          1. re: SimonF

                            I went for the first time last week. I eat mostly in nonkosher restaurants but have eaten in many kosher restaurants, too, and I thought Pardes was a real stand-out in both categories in terms of food. I would agree with other posters that it's particularly unique in the kosher restaurant scene. My appetizer was a lentil stew with lemon zest and a poached egg and some kind of foam. It was the best, brightest, most flavorful and exciting dish I've had at a restaurant in recent memory, something I was not expecting of lentils. Our party had steak, a burger, roast chicken with a tomato and fresh relish side salad, kohlrabi and squash salad, and yam soup with coconut cream. There was a wide variety of predictable options and more inventive options.

                            1. re: MiriamWoodstock

                              OK, y'all have convinced me to give it a second chance.

                              1. re: SimonF

                                :) I think eating in is probably a better idea. A lot of the elegance and careful composition probably gets lost with takeout. That said, at those prices, I'd expect consistently good experiences, so I don't blame you for your frustration.

                                1. re: MiriamWoodstock

                                  I agree with Miriam and one more suggestion I'd make if you are giving it a second shot is to go when you are not under a time constraint. The service is always friendly, but I've found that sometimes it can be slow. And you definitely want to make a reservation, because otherwise there is often a wait. All that said, it is usually worth it. Hope you enjoy - please report back.

                                  1. re: Hirscheys

                                    After all this talk about Pardes, I had to go and try it and here is my review: My wife and I made 8:30 reservations and showed up at 8:00 hoping to be seated earlier. The hostess actually apologized to us for not being able to seat us right. That was just the beginning of our favorite dining experience ever. It is true that there is not much space for seating, but the staff was totally helpful and extremely pleasant the whole evening. Our waiter "introduced" us to the menu with actual knowledge and practical advice - not just the typical "this is my favorite." In the end we chose the seared tuna, chicken and waffles and marrow bones for appetizers and the chicken and pardes burger for main dishes. The seared tuna came out first and was outstanding. It had a sweet sauce and a spicy sauce that complemented each other very well and the chic peas was a great addition to the dish. We both loved the tuna. The chicken and waffles was, in my humble opinion, brilliant. The combination of the tender chicken pieces (organic) on the sweet waffle with the (I think) peanut sauce was delicious. I believe with a larger portion, it would have made for an excellent main dish as well. The marrow bones came 3 pieces standing with cuscus overflowing from the tops. Simple yet heavenly. If you are not too neat or health conscious, try eating the fat cooked on the outside of the bones...yum!!! Then came the main dishes. My wife's chicken was a work of art. It had boneless tender chicken breasts and a couple of chicken wings surrounded by veal sweetbreads, some type of mushroom I can't pronounce, small chestnuts and the peanut sauce. Fortunately, my wife was in a sharing mood. It tasted so good that I was almost jealous until my burger came out. It looked amazing and tasted even better! The bun was a soft roll with part of the bread scooped out and some lettuce tomatoes and I believe onions in the cratered space (nice touch!). The meat was perfectly cooked and tender without being too juicy or raw. It came with a side of fries that were one of the best I ever had (you can order as a side dish if you don’t order the burger). I washed down my meal with a Kwak beer that came out in a bong shaped glass connected to a wooden handlebar - tasty and fun! At this point, I made my way to the kitchen to thank the chef for what was my best dining experience ever. It was also 10:15 and we had to get home to our baby sitter, but I couldn’t leave without ordering dessert. We got the walnut ice cream and something else (don’t remember the name but it had a cream topping that was fantastic). The walnut ice cream was by far one of the best desserts either of us ever tasted. It came in a bowl surrounded by cookies (I am not sure what type of cookie but it fit perfectly in) which together was “I can’t stop smiling delicious” but the addition of the cooked (I think) apples made it, if at all possible, even better. To sum it all up…we can’t wait to go back!!

                    2. Just came back from what had to have been one of the best meals we have ever had a restaurant. First of all, the waitresses are phenomenal> they are very knowledgeable on the food and take the time to explain everything. they were so excited when we mentioned it was our first time there and really wanted us to try something different.

                      For apps we had the beef heart and the lamb bacon wrapped medjool dates. while I wasn't crazy about the texture of the beef hearts, the taste was amazing and the bacon wrapped dates were also just so different and delicious.

                      Our main courses were the duck done two ways and the lamb confit. just phenomenal I can't even express in words how good it was. the duck was just perfect and the lamb was so tender and the sauces were to die for.

                      for dessert we had the coffee cake with the salted caramel and a mousse (I forget the name) also, just amazing.

                      I am really so proud to have kosher food like this available, thank you Moshe!

                      12 Replies
                      1. re: pitagirl

                        Gianduja mousse. It's excellent! (I had it there about 2 weeks ago.)

                        Desserts are often overlooked in many places, but in Pardes one should make sure to leave room for them.

                        1. re: ATH44

                          Well, you've driven me to make the ridiculously arduous trip down to Brooklyn. Yeesh. This better be worth it.

                          1. re: cappucino

                            Very funny.

                            But just in case someone takes you seriously, If you're traveling from Manhattan the 2/3 train whips you out to Pardes. 30 minutes from the UWS, faster from midtown.

                            1. re: cappucino

                              Oh, it is. I make the trek from Riverdale when I go. ;)

                            2. re: ATH44

                              I completely agree about leaving room for dessert- the chocolate mousse was amazing. We ate there last night (for the first time). The flavor combinations were so innovative and delicious. I particularly liked the fettucine and squash appetizers and the burger. The "bacon" was delicious (I have no idea what real bacon tastes like, but this was so good). The fries were incredible too.
                              The server was very patient about explaining every dish and answering our many questions. Although the restaurant was fully booked, we did not feel rushed in the least. Will definitely come back again!

                              1. re: EmpireState

                                I was there last night too! (2nd time). We had the beef cheek pizza as an app - amazing! For the main I had the skirt steak and my fiance had the goose three ways - for dessert we had the carob ice cream - just phenomenal. Can't wait to go again!

                                1. re: pitagirl

                                  Ssssshhhh. We're got to keep this place secret or none of us will be able to get a reservation.

                                  But if you're there and the chef is offering goat ragout - order it.

                                  1. re: AdinaA

                                    The goat was on the menu last night, but none of us was adventurous enough to try it!
                                    Pitagirl- if you were there from 5:30-7:30, I think we were sitting right next to you (we were 2 couples)..

                                    1. re: EmpireState

                                      Whenever I mention that I had goat at Pardes, I get a similar reaction, i.e. "I'm not adventurous enough . . ." I always wonder why people feel it's more adventurous to try goat than to eat lamb, which I've never heard anyone shy away from based on that criterion. (Some people just don't like lamb, but that's not the same thing.)

                                2. re: EmpireState

                                  I'm glad you enjoyed!
                                  Interestingly I was there last week and had the chocolate mousse, it's my least favorite of the desserts I've had there. It's not bad, it's just that it's the "safe" choice and maybe a little boring too me. (I also found it to be more like pudding than mousse.) It's like the opposite of you ordering the goat, I go for the adventurous stuff! One way I rationalize it to myself is that even if I don't care for it, it's usually a good dish and I can appreciate it for what it is. In that way I walk out with the attitude of "I may not order it again but I'm happy I tried it".

                                  1. re: ATH44

                                    For the first time I "saved room for dessert." Well, not really; I just ordered dessert - peach cobbler with bacon ice cream. I have seen this on Iron Chef but for obvious reasons have never been in a position to have or attempt to make. It was outrageously good. The bacon bits imparted a richness that really worked well with the rest of the dessert.

                                    The other standout of my meal with the lovely, light tuna dish that came with grapefruit segments, microgreens, ginger gelee, roe, tomato water and best of all - super flavorful fennel rice crispies.

                                    Chef Moshe is a wizard and his attention to detail is much apprectiated, at least by me.

                                    1. re: Kosher Critic

                                      Pardes is the best thing to happen to Kosher food. I really love how he melds food together. I haven't been there in almost a year (and being pregnant and unable to eat much for most of that time is part of the reason...!), but I honestly cannot wait until I go back.

                            3. Need advice all who have gone. I am planning on going this Sunday evening for the tasting menu. Do I need to let them know when I make the reservations? Do I need to let them know if the people joining us are more meat then fish people? Do I need to let them know if I am doing beer or wine?

                              My wife is not happy as I plan on taking a picture of everything placed on the table and writing notes on it all. I have been bugging her to let us do this since the place opened up and thankfully she has given in (which is how I got her to marry me and get the flat screen HDTV).

                              Thanks for all the advice all.

                              12 Replies
                              1. re: azcohen

                                Let them know a day in advance. I do not believe that you need to advise them as to alcohol that you may order. I think that you can mention preferences, but to a certain degree, a tasting menu means giving yourself over to what the chef wants to showcase, rather than dictating exactly what you'd like to see.

                                1. re: azcohen

                                  Im sure the mods will flag this, but, The tasting menu is entirely up to me. :) the reason being i dont make much $ on it being its 13 corses & cant turn the table fast, the only point is to see what we can do, & let us tell a story with your meal, if your more meat than fish, go Alacarte, the menu is designed to sort of weave your own tasting meny together if your inclined that way.

                                  1. re: Moishefrompardes

                                    I appreciate that it's up to you, but do you take the diner's tastes into account at all? I'm sure you have to ask about allergies anyway, but when I did the tasting menu at Mike's, many years ago when I had money, the waiter also asked me if there were things I disliked. I only mentioned olives, because I really will not eat them. I didn't mention things I'm merely not a particular fan of, such as beets and cooked carrots, which was a good thing since one of the things he gave me was a beet salad that I enjoyed despite my general feeling about them. It was an adventure, so I followed where the guide took me and I wasn't sorry. But if I'd been presented with a dish that tasted like olives I'd have been disappointed. (I also didn't mention herring, because I didn't anticipate that it would be served, and it wasn't. But it's true; I may be the only Jew in the world who hates herring.)

                                    1. re: zsero

                                      no, i dont, the reason being that the ala carte menu takes these things into account & allows people the flexability to create their own tasting. with out olives. our tasting menu is 13 thought out courses I"h coming fairly quickly, any change in that rhythm would cause a kitchen meltdown, which benifits noone. hence the inflexability.

                                        1. re: zsero

                                          in all honesty, if they are severe i encourage folks to dine elsewhere, we are way too small of a space to promise things are 100 percent allergen free. & we use way too many ingredients in our daily mis en place, & as much as i like too feed people id prefer not to risk there lives, or get sued because i have, i realize this may seem not so pc, but i know how my store operates & no amount of potential $ is worth seeing someone get taken to the hospital mid-meal, & definately, no question, someone with allergies should not order a tasting at pardes.

                                      1. re: zsero

                                        also, plenty of jews hate herring, not just you. but for the record not me. i have some Benz's ill be cracking into around 3am tonight.

                                        1. re: Moishefrompardes

                                          I would like to thank Moishe for responding. I am very much looking forward to this foodie experience.

                                          1. re: azcohen

                                            Apropos to nothing in particular, I would just like to thank Moishe for what he is accomplishing and bringing to the kosher world. I have been to Pardes twice in the past week - no small feat, coming from NJ.

                                            1. re: Kosher Critic

                                              The tasting menu at Pardes was the best and most exciting meal I have ever eaten. And I get around.

                                              It is not like ordering dinner.

                                              When you go to Pardes for the tasting menu, you are experiencing a a private performance by an artist whose medium is food. I suppose the Medici could have told Michelangelo not to paint too many fish because they preferred animals, but, really...

                                              Just go and allow Moshe to create an experience for you. The waiter will tell you what the ingredients are. You can skip a dish or two . But, really, why constrain an artist?

                                            2. re: azcohen

                                              So, nu? Care to report on the experience?

                                      2. re: azcohen

                                        The proprietor has already responded, but we just went there and had a great tasting menu. You do need to give them a heads-up beforehand.

                                        As for beer/wine pairings, you don't need to tell them ahead of time. I had beer, and my wife had wine. Note that the pairings are quite substantial: my wife had 5 glasses of wine, and I had 5 beers, so if someone is driving they really can't do such a pairing.