What do duck fat, divine timing, and the kosher restaurants have in common? They’re all on the menu in this week’s Call Her Tatty.
Chava sits down with chef and restaurateur Olivia Ostrow, the force behind Miami’s new kosher fine dining spot, to talk about food, faith, and why most kosher restaurants are serving mediocrity with a blessing on top.
They dive into the secret sauce of running a high-end kosher kitchen: staff drama, supervision chaos, and whether non-kosher food actually tastes better or people just haven’t met a real chef yet.
There’s Michelin-level insight, bouillabaisse banter, and more shade than a sukkah in July.
👩🏻‍🍳 For foodies who want flavor and halacha
🕯️ For tatties who think “French” means garlic bread
🎧 For anyone who’s ever whispered “is this even pareve?”
CHAPTERS
00:00 Intro and Olivia’s story
03:15 Opening a kosher fine dining restaurant in Miami
08:00 What kosher really means behind the kitchen door
13:40 The myth that non-kosher tastes better
18:50 Why most kosher menus are a disaster
26:30 Staff, supervision, and Shabbos sanity
33:45 Building a restaurant with real heart
40:10 Weekly haute cuisine menus and wine pairings
47:00 When guests cross the line
51:30 French words Jews can’t pronounce
56:00 The blue cheese revelation
1:03:00 Final course: faith, food, and female fire
📲 Follow @callhertatty and @maisonostrow
🎧 Watch on YouTube or listen on Spotify and Apple
đź’¬ Comment your favorite kosher restaurant and what it should be doing better