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Philly - Mike Solomonov opening Glatt Kosher restaurant in the Main Line

barryg Mar 15, 2012 09:47 AM


Without exaggeration this could very well be the best Kosher restaurant in the US when it opens. For those unfamiliar, Solomonov is the James Beard Award winning chef from Zahav, a nationally acclaimed modern Israeli restaurant in Philly (not Kosher). He and his partner Steve Cook operate three very successful treyf places in Phllly so they know how to run a restaurant.

  1. b
    barryg Sep 15, 2012 08:20 AM

    Some fresh details on Philly.com today -- no dates unfortunately:
    "dry-aging their own rib-eye, charcoal-roasting chickens over schmaltzy potatoes, reinventing kreplach, sholet (smoked beef with kishke and flageolet), and corned duck breast."

    Link: http://www.philly.com/philly/entertai...

    3 Replies
    1. re: barryg
      pitagirl Sep 15, 2012 06:56 PM

      Can't wait, getting harder to drive to parades in Brooklyn!

      1. re: barryg
        DeisCane Sep 19, 2012 06:37 AM

        The description of sholet is curious. Sholet is the hungarian word for cholent (spelled, "solet").

        1. re: DeisCane
          barryg Sep 19, 2012 08:33 PM

          It is curious, I wonder if the food writer (not Jewish) got a little confused.

      2. b
        barryg Aug 20, 2012 12:55 PM

        I heard that it is only a month out... probably means closer to two but it's getting close.

        1. h
          helou Mar 16, 2012 03:54 AM

          Please let us know when it opens. we're in NewJjersey, so I'd be willing and happy to take a ride over there.

          2 Replies
          1. re: helou
            rockycat Mar 16, 2012 06:40 AM

            Shoot, I'm thinking road trip from NC.

            1. re: rockycat
              DebbyT Mar 16, 2012 08:01 AM

              My daughter will be going to Penn...so glad I'll have a destination restaurant when she's there...hope she doesnt find it ;-)

          2. b
            barryg Mar 15, 2012 02:49 PM

            More info: http://philadelphia.foobooz.com/2012/...

            "A lot of charcuterie and cuisines that are found or were found prior to World War Two in places like Budapest and Bucharest, and even Paris. Expect a lot of goose and cured and smoked salamis and sausages and a fair amount of goose and chicken fat."

            It sounds amazing. Full bar is nice but it sounds like the wine will be mevushal.

            1 Reply
            1. re: barryg
              Bashful3 Mar 15, 2012 07:42 PM

              Unbelievable. Can't wait. Should be posted on Philly Board as well.

            2. p
              Prettypoodle Mar 15, 2012 02:27 PM

              This looks SOOOOOOOOOOOOOOOOOO good! THANK YOU for lettng me know!

              1. d
                DeisCane Mar 15, 2012 10:20 AM


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