Soho Upscale Restaurant Reaches Out to Traditional Kosher Diners
By Staff Reporters
NEW YORK — Menachem Sendrovic and Henry Stimler believe
their model for a kosher restaurant is rife for today’s upscale kosher diner
that may not necessarily fit the mold of more traditional kosher diners. They
called their SoHo Restaurant Jezebel, served high-end wines that were not
mevushal (cooked), featured some risqué artwork and sought to blend great
kosher food with events more common with
the popular culture. The food at Jezebel received excellent reviews, which was
another point the two young entrepreneurs wished to make. Just because it’s
kosher does not mean it can’t be of superior quality and taste.
The Jezebel owners announced some major changes
in their business model that they hope will ingratiate the restaurant with
traditional upscale kosher diners: “We are
going to switch to a different kosher certification, namely the OU (Orthodox
Union) which is the most widely recognized certification. It will open up an
entire key kosher clientele that currently does not eat at the
restaurant.” A contract has yet to be signed with the OU.