I guess I would love it if a kosher chef or one who is familiar with the kosher market could explain to me why we can't float a $20 fish entree? Fish done well with vegies done well and creatively would seem appropriate in this day and age. I know what you mean about the slab of meat people, had to sit next to them in ETC recently. It's infuriating. "What is a quince?" But, even they are becoming more health conscious and, surely, they are bored of the steak and sushi that they are served every Mon and Thurs. Chilidude, chill on the kosher people, man. We rock the Rabbinical prohibitions too. Our kosher dishes are real kosher and they're spectacular. :)
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