At Muriel’s, a new kosher restaurant in Seward Park, employees aren’t allowed to turn on the oven where bagels, bialys, and loaves of challah are baked every day; a rabbi turns it on via remote control. Other rabbis oversee the production of the cream cheese that’s smeared on the lox bagels, starting from when the cow is milked. There are two dish sinks in the kitchen — one for equipment that’s touched dairy, the other in a cordoned-off pareve (no meat, no dairy) bakery.
The new restaurant from Zylberschtein’s owner Josh Grunig opened quietly on January 20 in Third Place Books’ Seward Park location; the kitchen is certified Cholov
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