After settling in with a daytime menu of rugelach, borekas, and Jerusalem bagels, K’Far, the new Rittenhouse restaurant from the Zahav team, is ready to start serving dinner. As of Monday, September 23, Mike Solomonov, Steve Cook, and executive chef Camille Cogswell are opening the restaurant in the evenings with bigger dishes, cocktails, and table service.
K’Far, named for the Hebrew word for “village,” debuted at the end of July with James Beard Award winner Cogswell’s baked goods, like borekas stuffed with potato, tehina chocolate chip cookies, Jerusalem bagels piled with smoked salmon, and thick Kubaneh toast with salt-roasted beets and labneh, plus salads and grain bowls.
The dinner menu at K’Far (110 S. 19th Street), served from 5 to 10 p.m. during the week and until 11 p.m. on Friday and Saturday, keeps some of those daytime offerings. The “bread and butter” is a Jerusalem bagel with za’atar butter. The beet toast gets an addition of caviar. The Tunisian salad (seared tuna, romaine, egg, potatoes, olives, preserved lemon, harissa) and the quinoa tabbouleh (spinach, English peas, avocado, green beans, sheep’s milk cheese) are the same.
But move into the entrees section of the menu and it’s all new. There’s the Persian lamb shank, served with sour cherry, pickled rose petals, pistachios, and saffron rice. The t’bit, made to be shared, is an Iraqi sabbath casserole of chicken, rice, fried eggplant, carrots, and apricots (traditionally designed to be slow-cooked overnight, since starting a cooking fire on the sabbath is prohibited).
The mixed-drinks list highlights low-proof options, alongside beer, wine, vermouth, and sherry. After dinner, circle back to that rugelach, but this time as a play on french toast with blueberry syrup. Or go for the malabi, a Middle Eastern pudding, with plum jam and almond brittle.
Take a look: