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The best kosher restaurants in Los Angeles

Schnitzel with soup at Got Kosher? Café

From Thai and Mexican favorites to sushi joints and sausage factories, we take a trip to L.A.'s best kosher restaurants

Written by Leila Elihu & Time Out contributors

Think you know kosher food? Go beyond falafel, shish kabob, shawarma and hummus. From the best Thai to best Mexican, the city's wide selection of kosher spots make this Biblical dietary restriction more enjoyable (and a little easier). Here are L.A.'s best kosher restaurants.

RECOMMENDED: Best restaurants in Los Angeles

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Best kosher restaurants in Los Angeles

Ta-eem Grill

Got Kosher?

Shiloh's

Read more

Jeff's Gourmet Kosher Sausage Factory

Open late, this West LA eatery is always bustling with hungry diners from yeshiva boys and meat lovers to families and young couples. Situated in the heart of kosher-food land along Pico Blvd, Jeff's serves a wide variety of specialty sausages of lamb, cow, chicken and turkey. Go South African style with boerewors topped with BBQ sauce and grilled onions on a hotdog bun or get a taste of Italy with the Beef Italian, a spicy sausage on an onion roll topped with deli mustard, sautéed onions and peppers. There’s also an extensive selection of hamburgers and deli sandwiches. A couple of the best options include the crispy chicken wrap with coleslaw, and the Western burger loaded with 1/3-lb. beef patty, crispy onion rings and their popular, house-made Western sauce.

• Certification: Kehilla

Pat's Restaurant and Catering

La Gondola

One of L.A.'s premiere names in kosher dining (and catering), La Gondola has been a staple of the kosher community for more than two decades. They've been known to FedEx their signature BBQ beef ribs across the country and have flown out to Dubai to cook for royalty. Located on the same Wilshire block as the Academy of Motion Picture Arts & Sciences building, celebrities of all sorts have been known to dine here, with photos hanging along the walls to prove it. And the roster of dishes is just as impressive. The signature BBQ beef ribs—the two-day process includes brining, marinating and slow-braising—are a must and, as the menu says, "speak for themselves." Those in the mood for chicken, can order the pollo marsala with wild mushroom sauce, while chocolate lovers should save room for the chocolate molten cake, spiced with cinnamon and topped with raspberry and mango sauce, parve whipped cream and strawberries.

• Certification: Kehilla

Beverly Hills Thai

Real Food Daily

Delice

Delice is a double threat: It's a bakery full of delicious French desserts, as well as a casual restaurant with enticing dairy options. Try the French toast with whipped cream and strawberries for something sweet and the spinach or salmon eggs benedict with poached eggs or a toasted croissant and Hollandaise sauce for something savory. Then, there are the crepes—they come in all forms including Nutella, bananas foster (bananas, butter, almonds, powdered sugar) and Normande with cinnamon apple, caramel sauce and Chantilly cream. There's seating outside (and shade under umbrellas), where you can sit back and people-watch along Pico Boulevard. If you're ever in a bind and need a parve or dairy dessert, Delice is the way to go.

• Certification: Kehilla

Shanghai Diamond Garden

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Sours: https://www.timeout.com/los-angeles/restaurants/best-restaurants-in-los-angeles-las-best-kosher-restaurants

RCC Gives Kosher Supervision To Businesses Open On The Sabbath

One of the arguments that the RCC (Rabbinical Council of California) used against Rabbi Yehuda Bukspan was that he certified as kosher businesses operating on the Sabbath. This is perfectly legal by Jewish law, and the RCC today supervises businesses open on the Sabbath and all Jewish holidays such as the Magnolia Bakery (owned by a Jew, his wife is a shiksa), located in the heart of the Jewish community on Third Street and Orlando Ave.

Rabbi Rabbs emails:

You wrote: &#;This is perfectly legal by Jewish law&#;.

Says who? It&#;s not that simple. Real Food Daily is a real problem because they cook on Shabbos, and since no Jew can be part of the cooking, we must assume that the food is all bishul akum, and thus, treif. I don&#;t see any way around that. Some of the those foods are gourmet level and certainly fitting to sit on a king&#;s table.

Whereas, Magnolia Bakery is merely preparing baked goods, so by not having a Jew turn on the ovens, it is only NOT pas Yisroel, and I&#;m sure the RCC makes note of that on the certification. The only problem there I see is that it is owned by a Jew, but I&#;m thinking maybe he enters a shituf &#;partnership&#; by selling his portion of the business for Shabbos.

In other words, he doesn&#;t own it on Shabbos, and doesn&#;t derive profit from it that day.

I may be wrong about Magnolia Bakery. It very well may be problematic as well. I have never been there and have no idea what&#;s going on there. I am just giving RCC the benefit of the doubt, whereas, I don&#;t see any wiggle room for RFD.

JOHN EMAILS: 15 years ago when Noahs Bagels was under Bukspan the RCC made a big deal about how you could not eat there because they were open on shabbos.

When they took over noahs, they were still open on shabbos.

This news about magnolia bakery is old news RCC has had their restaurants open on shabbos for over 15 years.

I dont know of you have ever had a bagel from noahs, all i can tell you is that i have never tasted a better bagel in my life! i bet the rcc drove noahs nuts and they said to hell with this and became not kosher, who knows if it were not for the RCC, noahs would probably still be kosher.

Jack emails: The non-kosher status of Noah’s was a national thing, when Noah sold off the franchise.

This entry was posted in Kashrut, RCC and tagged bishul akum, jewish holidays, kosher supervision, magnolia bakery, rabbi yehuda, rabbinical council of california, rabbs, wiggle room. Bookmark the permalink.

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Los Angeles Kosher Restaurant Reviews

 Restaurant

 

Rating

French/
Breakfast/
Kosher
Quick Bite
 
Wilshire La Jolla Building
Wilshire Blvd.
Los Angeles, CA | Menu
  
Bakery/
Café/
Kosher
Quick Bite
 
W. Pico Blvd.
Los Angeles, CA
  
Seafood/
Kosher
Quick Bite
 
Beverly Blvd.
Los Angeles, CA | Menu
  
Tunisian/
French/
Kosher
No Rating
 
W. Pico Blvd.
Los Angeles, CA
  
Kosher/
Sausages/
Hot Dogs
Quick Bite
 
W. Pico Blvd.
Los Angeles, CA
  
Burgers/
Kosher
Quick Bite
 
W. Pico Blvd.
Los Angeles, CA
  
Bakery/
Desserts/
Kosher
Quick Bite
 
W. Third St.
Los Angeles, CA | Menu
  
KosherNo Rating
 
W. Pico Blvd.
Los Angeles, CA | Menu
  
Deli/
Kosher/
Sandwiches
Quick Bite
 
W. Pico Blvd.
Los Angeles, CA | Menu
  
Vegetarian/
Vegan/
Kosher
No Rating
 
Los Angeles International Airport - LAX
World Way, Terminal 4
Los Angeles, CA
  
Sours: https://www.gayot.com/restaurants/los-angeles-ca-cuisine-kosher_2la.html
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Ben&#;s Real Meals Family-Style Takeout Dinners for 2, 4 or 6 people are available weekday evenings except holidays; not available for lunch or on weekends. However, both lunch & dinner deliveries are always available from Ben&#;s regular takeout menu. Delivery charges may apply.

Sours: https://bensdeli.net/catering-menus/bens-real-meals/

Food daily kosher real

ALMOST KOSHER IS NOT REALLY KOSHER!

IS IT ACCEPTABLE TO EAT OUT AT A VEGETARIAN OR VEGAN-FRIENDLY INDIAN RESTAURANT IF THE HASHGACHAH (CERTIFYING RABBI OR AGENCY) IS UNRELIABLE?

In some circles, it has become increasingly common, and even acceptable, to eat out at Indian restaurants that are vegetarian or vegan-friendly even though the hashgacha may be unreliable. The thinking goes something like this: Indian restaurants don’t serve meat or fish, and I can order foods that don’t contain dairy, so there is very little that can go wrong. Indian restaurants are “almost” kosher. So long as there is a rabbi vouching that it is kosher, though he might have lax standards, isn’t it good enough?

This reminds me of the time I received a call from an out-of-town vaad ha’kashrus that was contemplating giving certification to a local Indian restaurant. The restaurant was owned and managed by non-Jews, and there were a number of halachic questions the vaad was unable to resolve. The rabbis decided to speak with Rabbi Yisroel Belsky, zt”l, who was an OU senior posek at the time.

Small Jewish communities often lack the resources to support a kosher restaurant. To contend with this challenge, a vaad might try to find an existing (uncertified) restaurant in the neighborhood that is willing to make the necessary changes to become kosher. For this to work financially, it is essential to find a restaurant that is “almost” kosher, i.e., one that will need to make the smallest number of changes. From a kashrus perspective, vegetarian Indian restaurants do indeed have many advantages.

The vaad posed several questions and Rabbi Belsky was able to offer simple, straightforward solutions. However, one of the questions presented a challenge: “Does the prohibition of bishul akum apply to dosas, a fermented crepe made from a batter of rice and black lentils?” Dosas were apparently a staple of the restaurant. Bishul akum is a rabbinical enactment that prohibits eating cooked foods if there is no Jewish participation in the cooking. However, not all cooked foods are subject to these laws; bishul akum applies only to those dishes that “would be served to nobility.” Unsophisticated foods, such as toasted grains or breakfast cereals, do not fall into this category. The rabbis needed to know—does a dosa qualify as a food fit for nobility? Would the laws of bishul akum apply? Rabbi Belsky was unfamiliar with Indian cuisine, so we arranged for an Indian restaurant to deliver a dosa to the OU offices in New York City. I recall how Rabbi Belsky analyzed the question from many angles, but in the end, he concluded that a dosa is subject to the laws of bishul akum.

For a kosher restaurant that has a mashgiach temidi, ensuring Jewish involvement in the cooking is no big deal. The mashgiach simply needs to light the fires every morning and then monitor them throughout the day to ensure they are not turned off. But for a restaurant located out-of-town, which cannot afford a mashgiach temidi and has a mashgiach drop in two or three times a day, the issue of bishul akum can be a deal breaker. Some vaads maintain that it suffices for the mashgiach to stop in to light the oven pilot lights and have a system in place ensuring that they do not turn off. I don’t know if this particular vaad ever found a way around this issue, but this incident illustrated to me that there is no such thing as “almost” kosher. Truthfully, even in the best-case scenario, there are hundreds of changes that need to take place before an “almost kosher” restaurant can become kosher.

WHAT ARE POSSIBLE HALACHIC PROBLEMS IN EVEN AN “ALMOST KOSHER” RESTAURANT?

Most likely, the wine and wine vinegar used in a non-kosher restaurant are not kosher. Kosher wines and wine vinegar are typically more expensive and are not as easy to find as the nonkosher versions. One of the most common kashrus violations, even in well-supervised restaurants that have a mashgiach temidi, is when a chef tries to sneak in a bottle of non-kosher balsamic vinegar. (Apparently some chefs are bothered by the taste difference between non-kosher balsamic vinegar and the kosher substitute.) Processed foods generally require kosher certification, even when certified vegan. One cannot tell if a product is kosher merely by reading the label. Even if all the ingredients seem innocuous, there is no way to verify information about the manufacturing process. For example, the factory that manufactured the product might also produce non-kosher meats and cheeses. Tomato sauce might seem to have a fairly simple ingredient list: tomatoes, oil, salt and spices. But factories that manufacture vegan sauces may also produce sauces with meats and cheeses. Plain sauces made on the same production line as the sauces with meats and cheeses are non-kosher as well.

Bottom line: Despite the fact that a restaurant’s employees may be honest and well-meaning, if the food establishment is not regularly inspected, non-kosher ingredients are guaranteed to turn up.

As we mentioned above, some cooked foods are only kosher if there is Jewish participation in the cooking. Taro, rice, eggplant and many other cooked vegetables require kosher certification in order to ensure that the laws of bishul akum were complied with throughout the preparation of the food. If a restaurant does not have a mashgiach who visits every morning to light the fires, and then drops by during the day to see that none have been turned off, or at the very least, has a system to ensure that the fires always stay on, one must assume that the foods being served were prepared in violation of the laws of bishul akum.

One of the most complicated kashrus concerns at any kosher restaurant is ensuring that the vegetables, especially the green leafy ones, are insect-free. A mashgiach must devote a large portion of his time to washing, checking and then often re-washing vegetables until they are clean. Restaurants that are not regularly visited, even if they are meticulous about cleanliness, will not take the time and effort to ensure that everything is  percent insect free. (This is especially true since over-washing vegetables can negatively affect their appearance.)

In a vegetarian, non-vegan restaurant, the kashrus issues are compounded. Similar to the prohibition of bishul akum, there is a prohibition of eating gevinas akum (non Jewish cheese). Even if all the ingredients in a particular cheese are kosher, the cheese will still not be considered kosher unless it is made with Jewish participation or under Jewish supervision. A kosher consumer who is careful to avoid gevinas akum should be aware that there are certain kashrus agencies that certify cheeses prepared without Jewish participation. Some of these certifying agencies apply the leniency of chalav stam to cheese. Chalav stam is a leniency applied to milk produced in the US. Jews can only drink the milk of kosher animals, and therefore for milk to be considered kosher, it should require Jewish supervision. However, due to US government regulations of milk production,

Rabbi Moshe Feinstein, z”tl, ruled that in the US, it is reasonable to assume the milk is percent cow’s milk, as labeled. Applying this leniency to cheese, however, is not condoned by Rabbi Feinstein or by other great poskim of the past generation, nor is it followed by the major kosher certifying agencies.

Even if one orders a vegan dish in a vegetarian restaurant, there is still the concern that the pots, pans and cooking utensils are used for all of the foods in the restaurants. The pots and pans require hagalah (purging with boiling water) or libun (burning out with fire) in order to be deemed kosher. If the pot was not kashered, food cooked in the pot will become non-kosher as well.

Even if one knows what is acceptable and what to avoid at such a restaurant, others who are less astute might infer that everything is acceptable. Halacha states that one shouldn’t eat in a non-kosher restaurant even if it serves kosher food too, due to maaris ayin—actions that are permitted according to halachah, but nevertheless give onlookers the impression that one is doing or has done something that is prohibited. Other people might see him and say, “If he can eat there then so can I.”

The details as to which foods are permitted and which are not, invariably will be lost. Thus, even if one is able to overcome the kashrut concerns discussed earlier, there is still the issue of maaris ayin. In a certain Orthodox community it was accepted that one could purchase coffee at the local Dunkin’ Donuts that did not have kosher certification. Wanting to boost sales, the store secured kosher certification, but the local rabbis considered it unreliable.

The rabbis let it be known that religious Jews should no longer patronize the store even to buy a coffee. This was due to maaris ayin. Until that point, if someone saw an Orthodox Jew entering the store, it was clear that he was only going to buy a coffee. Once the unreliable hechsher was in place, one could possibly conclude that an Orthodox Jew entering the store was going to purchase food there. This could result in people erroneously concluding that all of the food in the store was kosher, when it  was, in fact, not. Taking all of these considerations into account, it should be clear that “almost kosher” is not really kosher.

by Rabbi Eli Gersten
RC Recorder of OU Psak and Policy

_____________

Reprinted with permission from the OU’s Jewish Action Summer Edition, with slight modifications. The title of the original article was “What Could be Wrong With”?


Sours: https://oukosher.org/blog/consumer-kosher/almost-kosher-not-really-kosher/
KOSHER MEAL PREP -- A WEEK OF KOSHER DINNERS/ WHAT WE EAT IN A WEEK/ Orthodox Jewish

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