K Grill for sale, kosher rules partly to blame


Dmitriy Berezovskiy had a vision. He wanted to create a high-end restaurant for the Riverdale community “where Jews and non-Jews, religious and non-religious — everyone — could all sit at the same table and eat kosher food together.”

He accomplished that goal in 2015 when he opened the Riverdale K Grill House on the corner of West 259th Street and Riverdale Avenue. But now he wants to sell it and some of the struggles he’s had within the kosher community with it.

As Berezovskiy tells it, K Grill House was a labor of love from the beginning. Making money was never his main objective, as he already ran a successful laundromat and dry cleaning business. 

When he first acquired the restaurant space, Berezovskiy said it was “garbage” — the roof leaked, and it lacked electricity and plumbing. So he renovated it, employing his own construction company and spending more than $1 million. 

The design, he claims, is all his own creation. “I picked out every piece on the wall and on the floor.”

But to open in that particular location, Berezovskiy was required by his lease to operate as glatt kosher — a special kind of religious food requirement that focuses on lesions in the lungs of prepared meat.

Berezovskiy, however was fine with that, since Riverdale was “the only Jewish neighborhood in New York that doesn’t have a good (kosher) restaurant to have a nice dinner.” 

“You go to Teaneck, there’s a lot of restaurants there,” he said. “You go to Five Towns, Queens, Brooklyn, everywhere, and it’s a lot of kosher restaurants. But here, we have nothing. We have fast-food Mexican. We have a Chinese restaurant — very nice, but it’s small. It’s not fine dining. You cannot do celebrations there.”

Now, barely two years after opening K Grill, Berezovskiy is selling — but he insists it’s not because business is struggling financially.

As he tells it, a slew of restrictions imposed by the local Vaad limiting what he can and cannot sell without losing his kosher certificate makes it difficult for him to compete with other neighborhood eateries. “Vaad” is a Hebrew term that refers to an authorized Jewish representative body, often a council of rabbis, that serves in a supervisory capacity — in this case for the production and sale of kosher food.

For one thing, he can’t use a lot of vegetables and certain meats, he said. 

“Broccoli, cauliflower, asparagus, Brussels sprouts, strawberries, raspberries, blackberries — they choked me on this side,” Berezovskiy said. “I cannot serve vegetarian people. I cannot give variety of food. And everybody in the neighborhood — like the Chinese restaurant — they can sell broccoli, cauliflower. And I cannot. I don’t want to break the kosher rules, but it’s very hard.”

The local Vaad also forbids him from buying products from certain well-known, high-quality kosher food companies, he said, such as through Star-K.

But the Vaad isn’t the only group with input. Berezovskiy has been subjected to Kof-K, an internationally renowned kosher certification agency. The restrictions imposed on him by both, he said, are particularly severe.

Neither of the local rabbis Berezovskiy said oversee K Grill House returned multiple requests for comment. Moses Marx of Braun Management, to whom Berezovskiy pays his monthly rent, also couldn’t be reached late Monday.

It’s no secret that running a kosher restaurant is no easy task. But neither is running a restaurant in general. Jay Silver, a chef and restaurateur who recently opened Stone Bridge Pizza in Manhattan’s Midtown East, cited multiple challenges. 

“Rents are astronomical in New York City, which makes it very difficult to make a profit,” he said. 

Another key factor, he said, is the recent across-the-board minimum wage increase for all restaurant employees from dishwashers to line cooks to workers such as bartenders and servers, who rely primarily on tips to get by. 

As a result of paying employees more, Silver said, restaurants must compensate by raising prices. 

“And there’s a limit to what the customer will pay for a meal, whether it’s an order of fried eggs and home fries, or a hamburger, or a prime steak,” he said. 

But running a kosher restaurant adds a number of additional obstacles, said Elan Kornblum, publisher of Great Kosher Restaurants Magazine. 

“The main problem is you’re closed between Friday and Saturday,” he said. “Then you have all the holidays — Passover, the High Holidays, and the fast days. Before you know it, you’re closed 100 days out of the year.”

Add to that the cost of supervision — up to $50,000 that non-kosher restaurants don’t have to pay for, with a mashgiach (literally “supervisor” in Hebrew) and other expenses such as higher food costs — and the prospect of running a kosher restaurant can seem daunting, Kornblum said.

Despite the challenges, he offered optimism. 

“It’s survival of the fittest,” Kornblum said. “But at the end of the day, it goes back to service and quality of the food, and there are many success stories.”

For his part, Berezovskiy is ready to move on. 

Just after 6 on a recent Monday night, K Grill was quiet, with just one table in the front dining area occupied. Plants hung from wooden beams and circular chandeliers with white cylindrical light fixtures illuminated the place. Lounge music played at a low volume. 

The rest of the restaurant appeared to be empty. 

In front, neon lights above the restaurant’s sign cast a soft glow on the pavement below. A sandwich board outside advertised steak, fish, kebabs and salads. A poster in the window urged people to try “the best sushi in town.”

“I’m a religious guy, but I’m not very orthodox,” Berezovskiy said. “I believe in God, I go to synagogue, I do a lot for the community. (But) this is not a synagogue. This is a kosher restaurant, and I have to keep standards.”


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How is it acceptable that a landlord impose his religious beliefs on tenants? This is appalling.

Friday, November 3, 2017
A Voice of Reason

From the day I heard that this place was opening, myself and everybody I talked to knew this concept was a horrible idea. Rumors were that the former tenants paid over $15k/month in rent and if the landlord kept the rent in that proximity for this place, there was no possible way this ever had a chance to succeed. And to say the former place was garbage is ridiculous b/c the former tenants also spent over $1 million in renovations, including structural improvements.

I live two blocks away from this place but as a non-Jewish person, I had zero interest in ever stepping foot in here due primarily to the limited menu. Their operating hours were also ridiculous. I get their reasoning but you can’t close on Friday and Saturday with that rent and expect to survive financially.

This place will NOT sell and it will eventually suffer the same fate as the Greentree. For this to succeed, the landlord will either have to drop the rent considerably or drop the kosher requirements, perhaps even both.

Sunday, November 5, 2017

For Sale? But I have to close for the majority of a typical restaurant's busiest days (Friday and Saturday) plus all Jewish holidays so I'm closed for business for approximately 1/3 of a calendar year? "Hey, it's Friday night and its game 7 of the World Series. Want to go to K Grill to watch the game? Nope, its closed." I'm also required to have a very limited menu. Vegetarians? Don't need them. "I'd like a 7PM reservation for a group of 10 but one of us is vegetarian; can you accommodate us? Sorry but we don't have a vegetarian menu. Hey, we do sell kebobs though. We even put kabobs on our sign because so many people like to go out to a nice restaurant for kebobs." I must also pay $50,000 a year for the privilege of having this limited menu? This sounds like a fantastic business venture! How much and where do I sign?

Sunday, November 5, 2017

This article says that the owner is obligated to abide by the combined standards of the Vaad and of the Chaf-K, seemingly having to abide by the stringencies of both.

Is that true?

Isn't this restaurant under Chaf-K supervision, not the VAad and wouldn't that be the reason why it has different rules than the Chinese restaurant?

Sunday, November 5, 2017
Michael Hinman

Based on what the restaurant owner relayed to the paper for this story, the restaurant maintains two kosher certifications — one from the Vaad, and one from Kof-K.

Sunday, November 5, 2017
John Nimby

Mrs. Nimby and I had dinner every Saturday evening at the Greentree. That wasns't Kosher food we were eating, was it?

| Tuesday, November 7, 2017
Fast Marty

Since when did the landlord stipulate Kosher-only for the restaurant in this property? The previous restaurant was not Kosher. You mean to say that going forward, any restaurant in that store must be Kosher? If that's the case, I imagine it will be another vacant eyesore, for years to come.

Thursday, November 9, 2017

Bad reporting and reporter ignorance of kashrut obfuscate real issues. Star-K is not a kosher food company but rather a Kosher certifying agency. Each such agency and Vaad may rely on different leniencies and stringencies that others don’t use because Judaism has not had a centralized legal authority since the Sanhedrin collapsed and the Diaspora began after destruction of the Temple in Jerusalem. Beef with Star-K certifation may not be acceptable to the agencies certifying the restaurant in question. Also, The Chinese restaurant that serves broccoli may rely on certification agency that is more lenient on washing and checking for bugs in vegetables or may have agreed to abide by stringencies tha the steakhouse refuses to abide, thus possibly causing the agencies to withdraw or withhold certification from the steakhouse.

2 hours ago