Two years ago, Stopsky’s opened with the tagline “tradition, updated,” and the community-focused Mercer Island delicatessen seems to have found its groove — if getting the attention of established foodie magazine Bon Appétit is any indication. On February 25, BonAppetit.com ran “Brisket and Gefilte Fish Get a Makeover,” which singles out Stopsky’s for its creative approach to standard Jewish fare. Chef Austin Zimmerman shares a revamped Passover seder consisting of chilé-braised short ribs, smoked fish fritters with beet vinaigrette, and lime-in-the-coconut macaroons, along with a timing guide so you’re not juggling tasks as the guests walk in. “It’s enough to impress today’s chefs and bubbes alike,” wrote Bon Appétit.
To see the story and recipes, visit bit.ly/stopsky.