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Mar 4, 2013 2 min read

Why Is This Brisket Better Than All Other Brisket? Passover Is Coming Soon!

Why Is This Brisket Better Than All Other Brisket? Passover Is Coming Soon!
Joyce Goldstein with chef Staffan Terje. Photo by Gamma Nine Photography.
Table of Contents

Get your lamb-shank bones ready, because Passover is coming soon. This year, it begins Monday March 25th and ends Tuesday April 2nd. If you’re not quite prepared to braise a brisket forever in your own oven, here are some places where you can enjoy the pleasures of a Seder and let someone else do the work.

First up, ~WISE SONS DELI~ will be doing a dinner and communal Seder the first four nights: March 25th, 26th, 27th, and 28th at 7pm. Unfortunately, the 26th is sold out, but there are still seats available for the other nights. Check out the menu here and reserve your seat here.

In a nod to the many rich food traditions of the Jewish diaspora, check out the Mexican Seder being held at ROSA MEXICANO. There will be tropical charoset, brisket tacos, and red snapper gefilte fish. For more details, contact the restaurant. 30 Mission St. at Steuart, 415-874-4300.

Over in Berkeley, ~COMAL~ will also be doing a liberal Mexican-style Seder on March 25th and 26th, with lamb barbacoa, brisket in adobo, and cured salmon. The dinner begins at 6:30pm and the event costs $60 per person including tip but not beverages. Tickets are already sold out for the 26th, but there are still some available for the 25th—don’t miss ‘em!

At ~PERBACCO~, catch the annual collaboration between chef Staffan Terje and Joyce Goldstein, as they cook recipes from her book Cucina Ebraica. The four-course dinner costs $49 per person, not including beverages, tip, and tax. Check out the menu here and make your reservation by calling 415-955-0663.

At ~DELFINA~, you’ll find a variety of traditional dishes served in untraditional ways, like the Stoll family matzo ball soup (with walnuts!), lamb, and brisket. The dishes will be available the whole week of Passover, along with some special kosher wine and beer. Reservations can be made by calling the restaurant: 415-552-4055.

Over in Noe Valley, check out the annual Passover offerings at FIREFLY. You’ll find menu items like housemade gefilte fish, braised brisket with root vegetable tzimmes, and, of course, plenty of matzo. The special menu will be available March 25th-April 2nd. 4288 24th St. at Douglass, 415-821-7652.

If you are preparing a Seder at home and need a little help, head to the ROCKRIDGE MARKET HALL. They’ve got everything you need to prepare a great meal so that you can sit back, relax, and enjoy your four cups of wine. The Pasta Shop has a full lineup of Passover dishes, available in many sizes. Plus, you can order online. You can hit the Marin Sun Farms Butcher Shop for your brisket needs, and of course, they’ve got tons of produce too. 5665 College Ave. at Miles, Oakland, 510-250-6000.

Joyce Goldstein with chef Staffan Terje. Photo by Gamma Nine Photography.

Event Info

           Monday Mar 25, 2013 – Tuesday Apr  2, 2013

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