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The City's most famous kosher restaurant is firmly bedded in at its new location, a little way north from its former home alongside the Bevis Marks synagogue. The restaurant still boasts a quietly
chic interior, although it now it comes with a split-level mezzanine for larger groups, as well as a snug bolthole at the back. It may be nominally a traditional kosher eatery, but the menu hops
around between cuisines: rosemary-roast spring chicken with Parmentier potatoes and swede purée, Thai green duck curry and baked sea bream in lemongrass and ginger broth pitch up alongside the
obligatory chopped liver, gravlax and chicken soup with matzo balls. Salt beef might appear in a spiky noodle and peanut salad, while desserts could feature pecan tart with praline ice cream. The
rather pricey wine list features some seriously swanky bottles from Israel.
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