From the moment you enter the Seared parking lot, you get the feeling that you’re about to have a special night. The façade of the impressive standalone building is not the kind of thing you see at other kosher restaurants.
And that uniqueness is matched once you are told that your table will be ready in just a minute. As your waiter makes sure everything is just right at your table, the host takes you to a special nook with a couple of couches where you are served a one-bite amuse-bouche before you are directed to your table.
At this point, it’s obvious that you’re not in Kansas anymore. This bespoke high-end experience is the brainchild of Seared CEO Eitan Eliraz. At just 33 years old, Eliraz oversees every aspect of Seared, a stunning task given how much goes into the kind of experience provided. With several innovative flourishes, Seared is trying to make its mark on the kosher restaurant world.
Before even diving into the interesting items on the menu, we have to discuss the different menus that Seared offers. Sure, there’s a standard menu like you might find at other high-end restaurants. But Seared also offers two different prix fixe options (a four-course dinner for $120 and a five-course for $150). Considering the level of culinary luxury provided, these prices seem almost too good to be true. Those menus don’t include the most expensive entrees, but the value is still certainly there if you’re looking to go out to one of the fanciest restaurants possible and keep your bill under a certain number.
When I was invited to Seared, the first creation that impressed me was the Three Little Bites. These three fancy finger foods are each tiny tasty teasers for what’s to come. My favorite was the wild rice with apple caviar, rhubarb and lime.
Of the cold appetizers, the one simply known as “Tuna” was the most noteworthy as the textures involved were simply divine. While the ahi tuna tartare base wasn’t much different than many other places, the combination of gazpacho, aioli and basil oil made for a nice pairing. But the fish is topped with a tomato consommé blanket and a roasted cherry tomato. The firm gel disk of the blanket provided a firmness while the tomato itself was slightly crisp.
If you didn’t find the blanket interesting enough, let me draw your attention to the Qatayef. No, it isn’t already time for dessert. Seared has commandeered the technique of the Arab sweet and used it instead with a duck filling. The dumplings are powdered with Persian lemon and served alongside a traditional Peking sauce and a Japanese seaweed salad. The balance is unmistakable in the crafting of this dish. The pastry is sweet, the lemon powder is acidic, the duck is savory, the sauce is tangy, and the salad is salty. Everything comes together wonderfully.
When you’re ready for a main course, you might find it hard to choose and you likely can’t go wrong. A steak option like the Boneless Ribeye will certainly hit the spot if you aren’t quite as adventurous. Wet aged for 45 days, the meat has a great depth of flavor that any palette can appreciate. That said, I’d suggest ordering the Lamb Chops. They come lightly crusted and served with onions, carrots, a house salsa and a demi-glace. You could eat one with the vegetables, one with the salsa, and one with the demi-glace and it would be like having three totally different dishes. Each one might be a valid choice on its own.
If you are tempted into ordering a side dish, go down whichever road you see fit. But if I was forced to choose one, I think I would have to favor the Pommes. This is basically potatoes three ways. The first is a gratin preparation that is very popular these days for good reason. The almost pastry-like texture of the potato has an intriguing mouthfeel. Then second is essentially very large house-made potato chips. Eating one of these will make you understand how potato chips became one of the top snacks in the history of the planet. But the third version might be the best of all. Pomme Noisette (two-bite balls of fried mashed potatoes) just aren’t found in kosher restaurants and the ones here are so good that you’ll spend the next hour wondering why not. The light outer crust gives way to the smooth inside and you’d probably eat a dozen if you could.
Seared offers several private dining options and event spaces to go along with their regular dining room. There’s also seating at their spectacular bar, which might attract those patrons who want to see the bartenders make the handful of signature crafted cocktails that go along with the extensive wine list.
In some fine dining establishments desserts are an afterthought. Not here. Even with a bunch of great choices, I’d still select the chocolate cake. But if you thought this was your grandmother’s chocolate cake, you must have forgotten where we were. At Seared, the Chocolate & Olive Oil is a very dense olive oil cake that’s some of the richest chocolate you’ll find anywhere. It’s accompanied by some chocolate mousse, a piece of pecan meringue, and a caramel olive oil sauce. It may not be for everybody, but if it sounds like something you’d appreciate, don’t miss it.
When the time comes for your meal to end, they’ll bring you the check. But even that has some extra flare. It comes on the bottom of a three-tiered tray where the middle shelf carries hand towels that are brought to life by your server pouring boiling water on them and the top spot is occupied by a lemon macaron for each member of your party.
Needless to say, Seared has some serious style.
Seared
Meat – Contemporary – Waiter Service
Sunday: 5:30-10:30 p.m.
Monday-Wednesday: 6-10:30 p.m.
Thursday: 6-11 p.m.
(732)719-5499
8 America Ave.
Lakewood, NJ 08701
Central Rabbinical Congress (CRC)
Qatayef.
