Kosher Food and Drink

This opinion piece represents the author’s views, and the author alone.

In a recent op-ed in Frum News, a reader wrote that “Everything is very kosher, but hardly Jewish” on the topic of what, I assume, is upscale restaurant dining. My interpretation of the article is that while the food may be kosher, the (Orthodox) Jewish religious aspects are not at the forefront, and that this bothers the author.

First of all, I am going to outright reject its section on kashrus, because it is based on an incorrect premise. Regrettably, frum Jews can cheat on commercial kashrus, and I’ll reference the infamous Monsey butcher scandal as proof. The kashrus agency is there to provide the kashrus oversight, not the manager (or owner).

I am more sympathetic to the author’s concerns insofar as I think kosher diners should think about the environment around them and whether it is conducive to their personal religious growth. If, for example, the non-Jewish music at a kosher steakhouse makes you uncomfortable, perhaps due to kol isha concerns or a hashkafic issue, I’d suggest not eating there (and maybe writing a polite email to management). Ultimately, we make our own decisions, and they’re made for a lot of different considerations. I also would agree the kosher restaurant management should be knowledgeable about the concerns their customers may have. (On the other hand, does being a frum restaurant manager really qualify you to answer berachos questions? Not so sure.)

Do you have to ask for a bencher, or where the washing station is? Yes, sometimes, and for understandable reasons. Many such upscale establishments need to attract a non-Jewish clientele to survive. A strong “Jewish atmosphere” from aesthetics and/or music can be off-putting to some non-Jews, and it’s not an unreasonable business decision to go for a more standard restaurant vibe. I’d also note that a “Jewish atmosphere” might mean different things to different parts of the Orthodox community.

However, by getting caught up with the premise of hiring a frum restaurant manager to “fix” all of these issues, I feel that the author perhaps misses the idea that the very act of eating kosher at the restaurant is promoting the ideals that he wants, and creating a Jewish space. You make berachos on the food, you say a d’var Torah (or at least engage on a Torah topic), you bench, and you spend quality time together as a Jewish family. By behaving with respect and dignity while dining, we show the world that a Torah lifestyle isn’t limiting, but uplifting. The demand that the restaurant must somehow facilitate this for you seems misguided to me. I’ve been in restaurants without a “Jewish atmosphere” that felt tremendously Jewish because of the observant diners around me and the positive example they displayed while eating.

What some commenters on the article asked for was that certifying agencies take an active hand in this “issue” and not grant certification if it wasn’t an actively Jewish atmosphere. I would strongly, strongly advise against that. Kashrus certifiers need to take some things that are not strictly kashrus into account, and I understand that. But wading into non-kashrus considerations more than absolutely required almost always winds up hurting the growth of kosher restaurants in their area. Having more kosher restaurants encourages keeping kosher in general, which is critical for the community’s long-term viability.

To conclude, the restaurant needs to be kosher, not Jewish. You need to be Jewish, and comport yourself according to the Torah, with respect and dignity like a ben/bas Torah should. This will bring the Jewish atmosphere that makes our eating into a holy act.