Passover Dinners Not To Pass Over

Categories: Holidays

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Boozy Seder Options at Perbacco
For eight days every spring, Passover recalls the exodus of Jews from Egypt to freedom, while royally screwing over food choices of modern-day Jews and relegating their diets to flattened pieces of cardboard-tasting matzoh. Given the bevy of pastries, hipster-toasts and other tempting leavened goodies, it can be a challenging week in the Bay Area. Luckily, here are four answers (though not to those four questions) to make the weeklong plague to a bit easier to stomach with enticing, Passover-friendly menus.

See also: 1058 Hoagies: A Nice Jewish Boy Makes Good Italian Sandwiches
Everything But the Haggadah: Three Passover Takeout Options

Baker and Banker: A simple a la carté menu of Jeff [Banker]'s matzo ball soup, brisket pot-au-feu with spring vegetables, and flourless chocolate cake for dessert will be added to the regular offerings. Since they're closed on Mondays, you're on your own for the first night, but indulge from March 26 - April 2.

Delfina: Look for traditional seder plate items prepared in not-so-traditional ways with an array of kosher beers and, "Not Your Bubbe's Kosher Wine" to accompany the meal. Matzoh from Blake Joffe -- Delfina alum and current owner of Beauty's Bagel Shop -- will be on hand, as will matzoh ball soup with walnuts. While not strictly kosher for Passover, lamb, brisket and matzoh toffee are a few more unleavened ideas for the meal.

Firefly: A little star on Firefly's website lists an entirely separate menu from which to choose a holiday supper. Staples of gefilte fish and chopped chicken liver are served alongside kale and spinach salads or caramelized baby carrots to start. Not only will there be spiffy renditions of brisket and matzoh kugel, but more meat and fish options like halibut or trout, chicken in mole sauce, and lamb sirloin are sure to please even those not celebrating.

Perbacco: If you don't have plans for the third night of Passover, Perbacco is hosting a one-night only, Italian-influenced dinner on Wednesday, March 27 with guest chef Joyce Goldstein. Antipasti of sweet-and-sour sardines, fried artichokes, and duck liver, contorni (sides) like olive oil potato pureé and braised fennel, and desserts including hazelnut sponge cake and lemon marzipan will all be served family-style. There will also be a choice of two soups as well as one of four main courses. As an added bonus, dinner will feature cocktails by Sipping Seder. Tickets are $49 per person and can be purchased by calling (415) 955-0663.


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