After tackling fried chicken, doughnuts, Israeli food, and Texas barbecue, why not do kosher cuisine?
Wednesday, Nov. 7 is the launch of Citron and Rose (368-370 Montgomery Ave., Merion Station, 610-664-4919), which puts restaurateurs Steven Cook and chef Michael Solomonov in a restaurant-catering operation with philanthropist David Magerman. Reservations are now being taken via OpenTable.
I have not seen it yet, but the main room will feature a central open kitchen. The 75-seat space is divided into two sections, with the bar and chef’s counter, both topped with white marble, separated by a row of windows from the airy main dining room. White subway tiles cover the walls; stained ebony oak floors, natural wood wainscoting and molded walnut barstools lend a natural aesthetic. A black-and-white graphic floral motif is echoed throughout, including the 15 seat private dining room. Outdoor seating, in season.
For inspiration, Cook+Solo traversed Europe to eat in kosher restaurants. Chef de cuisine Yehuda Sichel, who grew up in a kosher home and has worked with the guys since 2010, will execute a dairy-free menu. Sample dishes: Chopped Liver with sour cherry, chocolate and pumpernickel; Mushroom Knish with smoked kasha, tsimmes and carrot-mustard; Salmon Gravlax with everything bagel spice, walnuts, radish and smoked bagel; Baked Whole Fish en papillote, parsley potatoes, sweet peppers and riesling; Roast Chicken, featuring honey-paprika glaze, schmaltzy potatoes and baby arugula; and Pecan Praline Challah French Toast with non-dairy coffee ice cream, fried pecans and maple syrup. Appetizer prices range from $9 to $12; Entree prices range from $14 to $28; Desserts are $9.