We’re four days into Passover—are you burned out on matzo yet? If so, lay down those cream cheese and jelly “sandwiches,” and seek unleavened solace at the following Brooklyn spots; they are currently making magic with the spiritually significant flatbread.
Blue Ribbon/Brooklyn Bowl
Passover or no, the secret to Blue Ribbon’s acclaimed fried chicken (which actually inspired a dedicated, East Village restaurant) has always been the ultra-fine, exceptionally crunchy, matzo meal-based batter.
280 5th Ave., Park Slope; 61 Wythe Ave., Williamsburg
While neither Kevin Adey (nor his leaven-loving restaurant) are in any way Jewish, he’s paying deference to Passover nonetheless, by making poppy seed-studded matzo—in under 18 minutes, of course—from Ithaca-sourced warthog wheat, served alongside nasturtium-crusted sweetbreads sauced with black olive puree.
436 Jefferson St., Bushwick
Alex Raij already serves regaña—a sesame-studded Spanish cracker, which, for all intents and purposes, is practically identical to matzo—at her Moorish/Jewish La Vara, which she incorporates into a series of brunch specials. And at Tekoá, her adjacent all-day café, a riff on dashi-moistened matzo brei is in the works.
268 Clinton St., Cobble Hill
Dassara may have closed up shop, but you can still get your matzo ball ramen fix at Shalom Japan, afloat with coins of poached chicken chashu and delicate, foie gras-engorged dumplings.
310 S 4th St., Williamsburg
Shelsky’s is supplementing its limited supply of artisanal crackers from the Matzo Company with its own, homemade sheets for $25 a box (pricier than Streits, but still cheaper than shmura). Additionally, the nouveau appetizing shop is baking off inspired Seder additions like strawberry rhubarb crumble, capped with a topping of matzo meal, coconut, pecans and broken bits of egg matzo.
141 Court St., Cobble Hill