cRc certified · 839
Kosher, Without
the Compromise
Keeping kosher should not mean settling for less
Plenty of kosher food is judged against a lower bar — good enough, considering. We never accepted that framing.
The brine sits overnight. The dredge is done by hand. The fish is cut the morning it is served. The standard is the food, and the certification is what lets you stop thinking about it.
What the certificate
actually covers
Four things people ask us most often, answered without the hedging.
One kitchen, one standard
There is no separate line and no exceptions. The fried chicken, the sushi bar, the boards, the whole Shabbos spread — all of it is prepared in the same certified kitchen under the same supervision.
Supervised, not self-declared
cRc certification is not a label we print. It is ongoing supervision by the Chicago Rabbinical Council, with our certificate — 839 — on file and on the wall.
Every supplier checked
Meat, fish, dairy, dry goods. Nothing enters the kitchen without its own certification, because a kosher kitchen is only as kosher as what gets delivered to it.
Closed for Shabbos
We close Friday at 2 pm and stay closed Saturday. That is the whole point of Friday being our busiest morning of the week.
The same supervision covers every fryer, every board and every roll that leaves this kitchen.
Order with
one less thing to check
Everything on the menu is certified. Pick what you want and we will have it ready.