Press

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• The startup’s artisanal gefilte is likely closer to the original gefilte fish, which was made with the freshest possible ingredients. “Jews who didn’t have constant access to fresh fish would keep carp in their bathtubs,” says Yoskowitz. “This food that somehow, at some point, got stuffed into a jar was really valued and cherished...."

  

  Businessweek

• [VIDEO] The Gefilteria, a boutique purveyor of “old world Jewish foods” In Brooklyn, wants to give horseradish another chance. As part of his mission to make Jewish food “relevant and delicious,” Gefilteria co-founder Jeffrey Yoskowitz shares a version of the company’s original recipe.

  

  Tablet Magazine

• "...the Gefilteria is on to something. The salmon gefilte layer added subtle and welcome variety to the whitefish mix, and a slice of the Gefilteria’s loaf looked exceptionally appetizing when topped with their vibrant orange and magenta horseradishes...and their beet kvass is one of the most satisfying drinks I can recall."

  

  The New Yorker

• "22 Yummy Gifts!" OY VEY SO GOOD. Beet kvass by the Gefilteria. $7 at Zabar's, 2245 Broadway, New York.

  

  Paper Magazine

• "Kvass's Second Coming" - The Gefilteria's ginger-laced drink has made a splash at their stands at the Brooklyn Flea and the Hester Street Market, and some Brooklyn bartenders have begun sniffing around kvass as a cocktail ingredient, spurred by a delicious concoction the Gefilteria group makes for events and pop-up parties.

  

  Edible Brooklyn

• Named among the 100 best dishes and drinks of 2012. "You can try the fiery, flavor-packed chutney as it was intended to be served—smeared on the pungent fish quenelles—but it tastes equally great dolloped on sandwiches, in scrambled eggs or stirred into a Bloody Mary."

  

  Time Out New York

• The goal of the three 20-somethings behind Gefilteria is to re-create the Old World fish with better ingredients. (Their website includes a "Gefilte Manifesto".) You can buy Gefilteria's fish online or at weekend food markets around NYC.

  

  Serious Eats (video)

• The Gefilteria’s Great Lakes-caught salmon, pike and whitefish layered loaves are a far cry from the grey, unidentifiable lozenges submerged in suspicious, quivery gel most of us remember, and holiday-friendly toppers, like spicy carrot and sweet beet horseradish, only seal the deal.

  

  Brooklyn Magazine

• "As for the other people ordering from Gefilteria, they were practically having a religious experience. A woman named Hillary McGrath took one bite of the gefilte crostini and seemingly went into a trance. I’ve never seen fish affect someone like that."

  

  Ha’aretz: Bringing Sexy Back

• "Pair the savory with the sweet, and put complementary foods side by side. And you have to try the Kvass from The Gefilteria,” she adds. Kvass is a palette-cleansing fermented tonic made from ginger and beets that’s fondly referred to as a Jewish kombucha. 'I mean that,' Hastreiter says, 'is the stuff.'"

  

  The New York Times: T Magazine

• "Who knew gefilte fish could be so pretty? These crostinis come from The Gefilteria, a Brooklyn vendor of gefilte and other old-school treats. The fish cake itself combines whitefish and pike (from the Great Lakes) and salmon from Canada."

  

  Conde Nast Traveler

• "With one eye on the pushcart and another on the seafood guidelines issued by organizations like the Monterey Bay Aquarium, they make a gefilte fish loaf from ground whitefish and pike, with a ribbon of rich Pacific salmon in the center. The flavor is clean and bright, delivering a hint of sweetness, with assertive minced onions in the mix."

  

  The New York Times: Diner’s Journal

• "Sometimes, the trend has a slow-food feel. On a Sunday night in early March, Brooklyn’s young fooderati gathered to celebrate a new business-cum-movement, the Gefilteria, which seeks to recreate a 'carp-in-the-bathtub' aesthetic of times gone by. In a packed room they sipped brilliant pink, ginger-and-vodka spiked kvass, a sort of fermented-beet kombucha, as they nibbled on sauerkraut, black-and-white cookie sticks and gefilte fish made with whitefish, salmon and pike sourced from sustainable purveyor Wild Edibles. The three founders, all in their 20s, are planning a roving pushcart to peddle their wares at hipster-haven food fairs like the Brooklyn Flea and Smorgasburg."

  

  The Forward: Haimish to Haute Cuisine