Hello Foodie Friends,

Well it has been some time now since I have written a recent post (for those of you who notice). I have been a little bit on hiatus trying to acclimate myself to a more healthy eating pattern. In order to do this, I must refrain from personally eating out (and drinking wine) as much (I know, why would someone in their right mind voluntarily give these things up, especially wine, right?!?) Well fortunately, Savor Our City has a couple new contributors who have been graciously accepting the invites I have been receiving (for the most part) for these last couple months while I attain my goal weight. Here is one place I did decide to scope out personally last week.

It’s called Ditmas Kitchen & Cocktail, opened by Top Chef alum, Chef Alex Reznik formerly of La Seine, FigOly & Ivan Kane’s Cafe Was and run by Chef Joseph Reuter.  It is a kosher restaurant. Apparently, there is a kosher restaurant trend happening right now I read somewhere. Who knew?!? I really didn’t know much about the restaurant until I heard about it from my friend Shaina from Take A Bite Out of Boca, who was kind enough to invite me on behalf of Ditmas to experience it for myself, I just couldn’t pass this up. (Don’t worry, I didn’t blow my healthy eating too bad at all and didn’t have to give up anything in flavor at all. I tried everything prepared by Chef Joe that GM Larry had brought out to us. Here, see for yourself…

Mystery Meat Flatbread. This evening’s mystery meat was brisket. This was a very creative interpretation of flatbread. The dough was actually fried rather than baked in an oven and reminded me of the fried dough you get at the fair. It was light and fluffy with a very nice flavor. It was topped with a salsa verde that resembled pesto, arugula, peppers and a quail egg.

Crispy Deviled Eggs with Lamb Bacon. Another extremely creative dish.

“Fun Guy” Tacos. Get it? Funghi, aka mushroom.  Gotta love the humor spliced in throughout the menu. This was probably my favorite dish of the evening. Every component of this taco was fresh and each one complimented the other. Loved the little Kennebec (from ME) potatoes in there as well.

Farfalle con Broccoli. I thought the pasta was cooked nicely as was the broccoli, but I wasn’t wild about the chicken in this dish.

Steak special of the evening: Flat Iron Steak. This dish was perfectly seasoned and cooked to a lovely medium rare. The potatoes were delicious; nice and crispy on the outside and warm and soft on the inside. The broccoli mopped up the juices for extra flavor. The steak was garnished with what I think were chive bulbs. Nicely composed dish.

Dairy-Free Creme Brulee. Ditmas chose to not use any dairy in the making of any of their dishes but if I didn’t know any better, I would have bet there was cream in there. I don’t know what their secret is to creating such a creamy, luxurious mouthfeel as they have without butter or cream. I debated asking and in the end, decided to just enjoy the mystery.

Being a kosher restaurant certainly has its challenges/constraints, one of which is being closed on Friday & Saturday nights, two of the busiest nights of the week and where most restaurants make the bulk of their revenue for the week. Another constraint is cooking kosher; A kosher menu puts many things off limits. Of course, there is no pork or shellfish. Ditmas also is dairy-free, negating the need for the requisite separate kitchens and sets of equipment to handle meat and dairy. But Chef Alex and Chef Joe have learned and, if I may say, mastered how to adapt to cooking without certain popular ingredients and find the challenge is not so much what they are limited to cooking with, but pleasing the palates of the kosher clienteles’ tastes who are not so accustomed to more sophisticated interpretations on traditional kosher fare.

So how does Ditmas not only seem to be surviving these challenges, …er thriving despite them? I encourage you to head on into the restaurant yourself to experience these yummy creations and you will see just how it is Chef Alex & his team are winning over both kosher and non-kosher palates one bite at a time.  You’ll be hooked too!

Ditmas is open for Lunch: Mon – Thurs 11:30 – 2:30 and Dinner – Sun – Thurs 5pm till 10pm

They are located in Central Boca Raton on Powerline Rd. between Palmetto and Glades Rd.

21077 Powerline Rd. Boca Raton, FL 33433  561-826-8875

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise