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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.

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    DeisCane RE: barryg Mar 15, 2012 10:20 AM


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      Prettypoodle RE: barryg Mar 15, 2012 02:27 PM

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

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        barryg RE: 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 RE: barryg Mar 15, 2012 07:42 PM

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

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          helou RE: barryg 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 RE: helou Mar 16, 2012 06:40 AM

            Shoot, I'm thinking road trip from NC.

            1. re: rockycat
              DebbyT RE: rockycat 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 ;-)

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            barryg RE: 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.

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              barryg RE: 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 RE: barryg Sep 15, 2012 06:56 PM

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

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

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

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