Passover Menus: Kosher Dishes for the Eating

By Erin Browner Mon., Apr. 2 2012 at 9:00 AM

Categories: Gluten Free, Holidays

Old World Food Truck's Matzah Ball Soup

There are few opportunities for kosher foodies to pig out, but Passover is an exception. The week-long Jewish holiday is here again, and there's an abundance of non-pig options for followers of the faith and dairy-detesting vegans to celebrate.

Here's a list of prescribed menus on SFoodie's Passover checklist:

Old World Food Truck Popup at La Victoria Bakery & Cafe, 2937 24th Street: Along with the traditional dishes, this Passover popup is dishing out a lamb roast with fresh veggies. Its flourless dessert options include a meringue served with berries and named for the famous Russian ballet dancer, Pavlova, and a traditional matzah bark. Why a fatty dessert was named after a skinny woman-- no one knows. Reservations available on April 6 and April 7, buy tickets ($45 per guest) on Eventbrite.

The Stoll family's classic dishes at Delfina, 3621 18th Street: Once again Craig Stoll is serving his famous matzoh ball soup and multiple renditions of beef brisket. To taste a little bit of everything, order the Seder plate. This year, one of Stoll's old buddies is carting in freshly baked motzah. The Passover menu begins April 6 and lasts for a week. Reservations are available online or call 415-552-4055.

Annual Passover dinner at Perbacco, 230 California Street: Chef Joyce Goldstein will join Perbacco's chef and owner to prepare a prix fixe menu based off recipes featured in Goldstein's book, Cucina Ebraica. Goldstein offers authentic Jewish meals like Venetian sweet and sour sardines, Passover soup with chicken dumplings, and a spring stew of fava beans-- complete with Perbacco's romantic atmosphere. The four-course dinner is available April 10 for $49 per guest, call 415-955-0663 for reservations.

Passover inspired menu at Firefly, 4288 24th Street: The modernized Passover menu at Firely is a stepping stone for those who want to ease away from their mother's cooking, or learn more about traditional Passover dishes without committing to the hardcore traditional ingredients like veal tongue and chicken liver. Chef Luc Prellwitz is serving a modern take on matzo ball soup, harroset, and bagelech. Firefly encourages guests to ask about these options to make Passover dining a learning experience. Reservations available from April 6 to April 14 online or call 415-821-7652 after 2 p.m.

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