pico and guacamole . The short rib was smoked with Pecan wood & Live Oak enveloped by a House specialty rub , the Pico was a medley of onions , cilantro , tomatoes , accompanied with the freshest guacamole .
Following the short rib was a Tuna Poke appetizer . Sushi grade tuna was served in a traditional soy sauce with sesame seeds and onions garnished with a little ginger on top . The plate was rounded out with a nice side of avocado slices . Hand cut Plantain chips ( that had a hint of Pineapple in the making !) were the preferred “ utensil ” to taste the poke .
high holy days make it much more rare to have kosher steak as the supply is low and demand is high . That is why the relationship between the restaurant and the suppliers must be in tact and there is so much more to the Glatt kosher specifics with restaurants and grocers in the farm to table environment . It is clear that there are a shortage of restaurants who supply these specifications to the public that the Goldstein family has upheld for generations . The meats , veggies , and oils have to be cooked in different pans and grills . There is a Kosher supervisor named Scott to oversee Kosher rules Genpared cuisine can be , Glatt Kosher to be specific . They really love to teach their patrons — old and new — about the Glatt Kosher standards . Glatt Kosher historically meant meat from animals with smooth or defect free lungs . Now the term has evolved to strict standards of Kashrut . Glatt means smooth in Yiddish .
This was the prelude to quite a surprise even though it is called a steakhouse , it also has beautiful and tasty sushi , evening a flaming sushi !! The Steve Lee roll is named after him and topped with white spicy sauce and baked then we had the Big Red as it is called , a Spicy salmon mix with avocado inside topped with fresh tuna and spicy Ponzu mayo . The flame makes for just the right crunchiness on the outside and warmth in the middle . Caution : served table side on flaming plate .
The next dish was an Angus bonein 24 oz . medium rare ribeye Cowboy steak from a farm in Texas . The restaurant has their own butcher yet esis is certified to provide . He pours a cooked wine called Mevushal and only can be given by him . Genesis is the result of multi-generational experience by Jason Goldstein and his mother Suzie Goldstein . Suzie , as her loyal customers call her , had restauranteur experience with previous endeavors : Dessert Delights and Suzie ’ s Mediterranean Grill . The Goldstein family was raised on the premise that their meals be made fresh and from scratch . Farm to table before farm to table took over the Houston food scene .
The owner says , in my follow up call , that his family made the one of a kind Styrofoam bar of cracked concrete and all of the cocktail drinks are mixed with no more than three ingredients using only fresh ingredients and fruit juices so no processed premaid mixers most would typically utilize for drinks . Drinks made with kosher Ginger infused syrup , nice Vanilla infused … by real vanilla bean and natural fresh squeezed juices . We did try one called Leah ’ s Back that is a concoction of fresh strawberries , vodka , mint , and lime juice .
The expresso tastes different than the tart acidity of most expresso as it was very smooth and nutty . It was paired with a dessert off the Mini Temptations Chef Specials that I chose for my birthday coming up in the week . Tiramisu has always been my favorite so this was the ultimate test haha . It was The Tiramisu Box Traditional Italian Dessert with a Creamy , Rich Mousse Infused with Dark Roasted
Jason had a goal of opening Texasís first Kosher steakhouse . Why ? To stay true to his upbringing and show everyone how amazing kosher preiF Magazine | www . iFMagazine . net 29