Fireside Kosher in Monsey, New York: A Modern Steakhouse Experience with Chef Uri Elbaum
- Mark Vogel
- Nov 19
- 6 min read
Updated: 3 minutes ago
Kosher Meat Restaurant in Monsey, New York ✈
Dining at Fireside Kosher, located inside the Town Square Mall at 59 Route 59 in Monsey, New York, goes far beyond just sitting down for a meal. It’s an experience that blends modern kosher cuisine, thoughtful design, and the story of a young chef whose journey has taken him from South America to national television and now to the heart of one of the most dynamic Jewish communities in the region. From the moment I arrived, it was clear that Fireside Kosher isn’t trying to be just another neighborhood restaurant. It positions itself as a destination, and throughout the evening, it delivered on that promise.
The restaurant occupies a large, multi-level space that immediately sets the tone. Warm lighting, dark wood tables, black leather seating, and subtle gold accents give the dining room a refined yet inviting feel. Looking out from the upper level over the main dining area, you get a sense of the restaurant’s scale and energy. Tables are well spaced, creating an atmosphere that feels lively without being crowded. Even during a busy dinner service, the room maintained a calm rhythm that made it easy to relax and enjoy the evening.
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“With Chef Uri Elbaum leading the kitchen, the restaurant feels energized and purposeful, offering dishes that are thoughtful, visually engaging, and deeply satisfying.”
What truly elevates Fireside Kosher right now is the presence of Uri Elbaum as executive chef. Chef Elbaum’s background adds depth and meaning to the food being served, and understanding his story makes the experience even more compelling. He was born and raised in Buenos Aires, Argentina, and grew up in a Chabad yeshiva environment, where Jewish values, discipline, and community were central to daily life. That upbringing played a significant role in shaping both his work ethic and his connection to kosher cuisine.
At a young age, Elbaum made the bold decision to leave Argentina and move to the United States to pursue his dream of becoming a chef. He arrived with just fifty dollars in his pocket, no formal culinary school training, and limited English skills. Those early days were difficult, and his path was far from guaranteed. Yet through persistence, long hours, and an unwavering focus on his goal, he slowly worked his way through kitchens and into leadership roles. Over time, he built a reputation in the kosher dining world, particularly in the Deal, New Jersey area, where he served as executive chef at several well-known kosher restaurants.
His journey eventually led him to national television when he appeared on Hell’s Kitchen on FOX. Competing in a season focused on head chefs, Elbaum brought kosher cooking into the mainstream spotlight, showcasing his skills under the intense pressure of Gordon Ramsay’s kitchen. Seeing clips of him on the show and then meeting him in person later that evening added a personal layer to the experience. He was kind enough to stop by our table, and his demeanor was warm, approachable, and genuinely appreciative, reinforcing the sense that his passion for food goes hand in hand with respect for the people enjoying it.
Nothing felt rushed, and each course had time to stand on its own. It began with the leek and potato soup, served in a wide, minimalist bowl that highlighted its smooth, velvety texture. The soup was rich without being heavy, with the leeks adding subtle sweetness and the potatoes providing body and depth. A small garnish on top added visual contrast and a hint of texture, but the focus remained on the clean, comforting flavor. It was an ideal way to ease into the meal and set expectations for what was to follow.
An espresso martini arrived alongside the early courses, served in a chilled coupe glass and topped with three coffee beans. The drink was balanced and smooth, with bold espresso notes that weren’t overpowering. It felt polished and well executed, fitting naturally into the upscale steakhouse setting while offering a moment of indulgence before the food courses progressed.
One of the most visually striking starters of the evening was the salmon crudo. Thin slices of fresh salmon were arranged carefully on a textured white plate, accented by bright mango gel, small dots of avocado purée, and crisp brioche croutons. Each element played a role, balancing richness with acidity and creaminess with crunch. The dish felt fresh and modern, a clear example of how Chef Elbaum blends contemporary techniques with approachable flavors.
The beef gyoza that followed leaned slightly more toward comfort food, but still carried an elevated touch. Fried until golden and crisp, the dumplings were filled with well-seasoned beef and served over a soy-based sauce with sesame seeds and scallions. The contrast between the crunchy exterior and tender interior made each bite satisfying, while the sauce added depth without overwhelming the dish.
Next came one of the most dramatic presentations of the night: the Miami ribs. Served hanging from a custom tabletop rack, the ribs immediately drew attention. Beneath them sat a scattering of house-made chips and a small dish of dipping sauce. The ribs themselves were expertly grilled, with visible char and caramelization that hinted at deep, savory flavor. Each bite was juicy and rich, showcasing careful preparation and precise timing in the kitchen. It was a dish that felt playful yet substantial, striking a balance between visual impact and genuine quality.
Another standout course was the beef carpaccio, which is often offered as a rotating or special item rather than a permanent fixture on the printed menu. Thin slices of raw beef formed the base of the dish, topped with pomegranate seeds, beet elements, delicate garnishes, and a glossy egg yolk at the center. The combination of colors made the plate visually arresting, while the flavors worked together seamlessly. The richness of the beef was offset by acidity and subtle sweetness, creating a layered experience that rewarded slower, more intentional bites.
The meal concluded with the classic ribeye, and it was exactly what you would hope for from a kosher steakhouse of this caliber. The steak arrived sliced and resting over a bed of creamy mashed potatoes, with a small cup of chimichurri on the side. Cooked to a beautiful medium-rare, the ribeye was juicy, tender, and full of flavor. The chimichurri added brightness and contrast, while the mashed potatoes grounded the dish with comforting richness. It was a confident and satisfying finish that brought the entire meal together.
Service throughout the evening was attentive and professional, with staff maintaining a steady rhythm that allowed each course to shine. The pacing never felt rushed, and there was a clear sense that the team was focused on delivering a complete experience rather than simply turning tables.
One thing worth noting for first-time visitors is the restaurant’s location. Fireside Kosher is situated inside the Town Square Mall in Monsey, which means it’s easy to overlook if you’re not familiar with the area. It doesn’t immediately announce itself as a fine dining destination from the outside, but once inside, it feels like a hidden gem. Knowing where to look makes all the difference, and those who make the effort are rewarded with an atmosphere and level of cuisine that far exceed expectations.
Monsey itself sits at the center of one of the largest Orthodox Jewish communities in the United States, and that cultural backdrop is an important part of the Fireside experience. The surrounding area is home to kosher markets, bakeries, and specialty shops, and visitors often combine a meal here with exploring nearby communities such as Spring Valley or New Square. This mall area also includes Kosher Castle and Evergreen Kosher Market, with Primavera Kosher Café and Restaurant just minutes away, reinforcing Monsey’s role as a central destination for kosher food. For those looking to spend time outdoors, Ramapo Mountain State Forest is a short drive away and offers scenic hiking trails and views, making it easy to pair a refined dinner with a day of exploration.
A meal at Fireside Kosher reflects more than culinary skill. It reflects ambition, cultural identity, and a modern approach to kosher dining that feels both respectful of tradition and forward-looking. With Chef Uri Elbaum leading the kitchen, the restaurant feels energized and purposeful, offering dishes that are thoughtful, visually engaging, and deeply satisfying. It’s the kind of place that leaves a lasting impression, not just because of what’s on the plate, but because of the story behind it and the community it serves.
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