Belle is an extra special mom, because she’s Lisa’s mother. She was born to Russian-Jewish parents in 1920 in Philadelphia (her dad died just before she was born). Raised during the depression, Belle began working as a waitress when she was sixteen, then married her boss and became a restaurateur herself. She and her first husband, Roy, owned a number of different restaurants where Belle was the cook, waitress, hostess and manager (kind of like Lisa is today). When they divorced, she opened up her own luncheonette, called “the Little Spot” – with only 3 booths and 13 stools. She made everything from scratch every day, and waited on the customers, too. She was a trailblazer – a single mother of two running a successful business back in the 50’s. She met Lisa’s father in 1955, they married in 1956, she sold her restaurant, and Lisa was born a year later.
Belle passed away when Lisa was only twenty-one, but the memories of her cooking live on. There’s no doubt that Lisa inherited her cooking abilities from her mom, who hosted numerous family dinners, fancy French buffets for 30 friends, and cooked every night for her family. Lisa still remembers the “kvells” (oohing and ahhing) of the family while they were sipping their matzo ball soup or eating her made-from-scratch gefilte fish, and only wishes she were alive today to taste hers.
So eat already!
Lox, Eggs & Onion Scramble
served with potatoes & toast
this soup is thick with everything but the kitchen sink! beef flanken and bones gives a nice flavor — full of peas, corn, green beans, white beans, barley, tomatoes, potatoes & herbs
Small Plates (lunch & dinner)
Sweet Noodle Kugel
noodle pudding made with a crunchy brown sugar topping
potato pancakes with sour cream or housemade applesauce
Corned Beef Reuben
corned beef & sauerkraut on rye bread with thousand island dressing
Beef Brisket Sandwich
on country bread with a horseradish mayonnaise, lettuce, tomato & red onion
Beef Brisket and Potatoes
braised beef brisket with onions and spices, slow-cooked with potatoes, served with kasha varnishkes or veggies du jour
Kasha & Varnishkes
buckwheat groats cooked wih onions & tossed with bow-tie pasta, topped with beef gravy
coffee cake filled with chocolate, almonds & rum-soaked raisins, with a streusel topping
little pastries filled & rolled with apricot jam, walnuts, raisins & cinnamon sugar