Citron and Rose, the glatt kosher restaurant and catering company that weve told you Michael Solomonov and Steven Cook were bringing to life in Merion this fall with partner David Magerman is gearing up to finally open next week. A rep for Solo + Cook tells Grub that the restaurant will begin serving guests Wednesday, November 7, at 5 p.m. Based on their extensive travels through Europe in recent months, where they ate exclusively at kosher restaurants from Paris to Budapest, Solomonov and Cook have come up with a menu that they describe as genre-defying kosher. Zahav vet Yehuda Sichel was named Chef de Cuisine, and will oversee the day to day kitchen operations.
The menus still be finalized, but were told that some highlights include chopped liver with sour cherry, chocolate and pumpernickel; mushroom knish with smoked kasha, tsimmes and carrot-mustard; salmon gravlax with everything bagel spice, walnuts, radish and smoked bagel; baked whole fish en papillote, parsley potatoes, sweet peppers and riesling; roast chicken, featuring honey-paprika glaze, schmaltzy potatoes and baby arugula; and pecan praline challah French toast with non-dairy coffee ice cream, fried pecans and maple syrup. Theres also going to be a Sholet, a meat-and-potatoes stew that traditionally is prepared before sundown on Friday and left in the oven overnight to be eaten during Shabbat, the day of rest. The Citron and Rose version swaps out the beef or chicken typically used in its preparation for a crispy duck breast and confit duck leg that will be served with kishke, haminado and flageolet beans. Prices will ranges from $9 to $12 for appetizers, and $14 to $28 for entrees.
Kosher cocktails include The Cosmonaut, vodka with beet juice syrup and fresh grapefruit juice; The Lower East Side, gin with cucumber and dill; and Reb Roy, a riff on a classic Rob Roy with scotch and Manischewitz. The bar will also feature kosher wines, craft beers and a ton of Scotch whiskeys.
Citron and Rose, 368-370 Montgomery Avenue, Merion, (610) 664-4919