Description
The restaurant's name means 'non-kosher' in Hebrew, which refers to chef Jason Marcus¹ menu of shellfish, pork and other delicious things. Dishes are meant to be shared small plates-style, with a strong emphasis on seafood.
Seared scallops come out on a bed of snap-and-English-pea risotto, while New Zealand cockles and shell pasta arrive bathed in a buttery tomato and chili sauce. Lamb and chorizo meatballs, five-spice-glazed chicken wings and braised Berkshire pork cheeks round out the meatier side of the menu. The restaurant itself has a simple, modern look, with a curved bar winding through the dining room, which is painted in warm shades of orange, brown and blue. Out back, diners eat under a grape vine-entwined trellis, looking out on a grassy lawn bordered by lush plants. The drink list consists of a few craft beers available by the bottle and quite a few reasonably priced wines (many in the $30 range).—Keith Wagstaff
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