Gefilte fish, brisket, apple kugel and more — the Jewish-American eatery is elevating its already reinvented classics in honor of the holiday
Words by FLORA TSAPOVSKY
Ever since opening its tapestry-filled space to eaters in 2018, Freedman’s — by siblings Jonah and Amanda Freedman — has been the undoubted pioneer of L.A.’s new-Jewish food movement, riffing off traditional flavors with confidence. With the upcoming frenzy of High Holidays, it only makes sense that the much-loved eatery is adding a special Rosh Hashanah menu to the mix.
Available for pick-up and served in the dining room for one day only, Sunday, Sept. 29, the menu (available to view on the restaurant’s website) is a natural continuation of the Silver Lake establishment’s signature adventurousness. Dishes include black cod gefilte terrine alongside baked rutabaga with caviar (the latter served in-house only) and a bone marrow-adorned glazed brisket to end all briskets — a star of the dinner menu at Freedman’s. “We really wanted to lean into the holiday, to make a menu that felt special,” Jonah says. “We already serve what feels like Jewish holiday food on an everyday basis, so we took it up a notch.”
“We already serve what feels like Jewish holiday food on an everyday basis, so we took it up a notch”
All the dishes are designed to share, and it’s wise to call at least 48 hours ahead to order the food and match the quantities to the party size. “We created the menu for both Jewish people who potentially want to have a slightly more creative, chef-driven and ingredient-focused Rosh Hashanah dinner, and young people who aren’t necessarily familiar, and might be interested in the flavors of the holiday,” he says. “It’s very exciting to take these classic dishes and revive and reinterpret them.”
2619 Sunset Blvd., L.A., 213-568-3754.
Feature image: The matzoh ball soup at FREEDMAN’S. Photo by Dylan + Jeni.
Sept. 17, 2019
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