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– over a year ago


Put away the white table cloth and Grandma’s china and tell Mom to take a break from the kitchen and sit down for once.  Percy Street Barbecue has your traditional Rosh Hashanah meal with a big twist.

On Monday, September 14th, Percy Street Barbecue (900 South Street, 215-625-8510) will celebrate the Jewish New Year by hosting its sister CookNSolo restaurants for a special collaboration.  For one night only, the chefs of Zahav, Abe Fisher, Dizengoff, Federal Donuts and (for the first time) Rooster Soup will come together to create the ultimate Rosh Hashanah menu, all centered around Chef Erin O’Shea’s smoked brisket.

“There’s a tradition on Rosh Hashana to eat a new food, or a food that is unfamiliar,” says Zahav Chef and CookNSolo co-owner Michael Solomonov, “Well, this is definitely not your Bubbe’s brisket.”

“Brisket is a staple at Percy Street Barbecue and a regular at the Rosh Hashanah table,” said Percy Street Barbecue chef/owner Erin O’Shea. “So we decided to take one tradition and merge it with another.”

Imagine the traditional items that make up the Rosh Hashanah table–round challah, chopped liver, pomegranate, apples and honey–all infused with the smoky essence of Percy Street. For $60 per person (not including beverages, tax, and a 20% gratuity), family and friends can sit down to a 6-course tasting menu crafted specifically to celebrate the Jewish New Year. There will be two seatings to choose from (6pm and 8:30pm) and tickets are available for purchase on the CookNSolo Store.

And since no New Year celebration would be complete without music, a six-piece ensemble from the West Philadelphia Orchestra will be on hand to set the festive mood with their irresistible blend of danceable Eastern European folk music.

The menu (subject to change) is as follows:


Burnt Ends and Round Challah

(Emily Seaman/Dizengoff)

Matzo Ball Soup

Smoked Brisket Fat, Collard Greens,

Wild Mushrooms, Fried Garlic

(Caitlin McMillan/Rooster Soup Co.)

Beer Battered Squash Blossom

Stuffed with Smoked Trout, Crab Meat and Cream Cheese,

Old Bay Remoulade, Pickled Green Tomatoes

(Yehuda Sichel/Abe Fisher)

Chopped Liver on Malauch

Horseradish and Spicy Pomegranate Salad

(Michael Solomonov/Zahav Restaurant)

Smoked Brisket

Braised with Hard Cider

(Erin O’Shea/Percy Street Barbecue)

Harissa and Honey Glazed carrots,

Turkish Spiced Baked Cannellini Beans

Pickled Cucumber and Apple Salad

(Emily Seaman/Dizengoff)

Apple Stuffed Donut French Toast

Honey Lavender Cream

(Matt Fein/Federal Donuts)