Last night was my second annual Passover seder at Sammy’s Roumanian Steakhouse on the Lower East Side. I went last year as well, with a slightly smaller group (I even met Jill Sobule there last year — see the picture). When I told my dad I was going there, he said that he recalled the food was very heavy — “your great-grandparents celebrated their 50th wedding anniversary there, and your great-grandfather died a week later.” Well, he’s right. They have schmaltz (rendered chicken fat) in syrup containers on every table. They make the chopped chicken liver in a bowl at the table, complete with cooked onions, radishes, and a liberal dose of the schmaltz. I have been dreaming about it since last year — so good, yet so disgustingly bad for you. Mmm. The steak literally droops over the side of the plate. Good thing there are plenty of bottles of vodka frozen in ice to cut through the artery-clogging food. And beyond the food, there is singing and dancing — our table singlehandedly started the hora, and I did a cameo song with the band. They’re not too big on the religious part of the seder, but they managed to cover some of the basics — blessings over the wine and matzo, the four questions, and of course, dayenu. No Cadbury creme eggs, though.
You can find the pictures here.
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Your Seder WAS more fun than mine. How do you get in on that? Can I go next year? That looks like such fun!
Your Seder WAS more fun than mine. How do you get in on that? Can I go next year? That looks like such fun!