Deconstructed Borscht, Pickled Herring With Yuzu, and More Things to Eat at Kutsher’s Tribeca

Photo: Benjamin Park/New York Magazine

The iconic Catskills "Borscht Belt" resort Kutsher’s Country Club ceased being family-run in 2007, but the family’s fourth generation is trying for a citified comeback, opening today. Zach Kutsher, working with (among others) China Grill Management’s Jeffrey Chodorow, is opening what he calls a "modern Jewish bistro," Kutsher’s Tribeca, where familiar dishes are being remade with modern techniques and upgraded ingredients. The pickled herring has yuzu and wasabi; the meatballs are made from short rib and brisket; varnishkes incorporate wild mushrooms and quinoa. There’s borscht, too, of course — presented in deconstructed salad form. "We’re looking to elevate [Jewish cooking] and make it a night out," Kutsher tells Grub; cocktails like Bug Juice (housemade fruit punch with grapefruit bitters) should help with that. The spot is open for dinner only for now, with lunch and brunch to follow; see the menu below.

Menu [PDF]

Kutsher’s Tribeca, 186 Franklin St., nr. Greenwich St.; 212-431-0606