As a way to offer exciting kosher cuisine in Manhattan's overflow of highly-rated restaurants, first-time restaurateurs Henry Stimler and Menachem Senderowicz of B&Y Hospitality opened Jezebel in June 2012, offering a modern American take on kosher food. Menu items such as grilled cornish hen, roasted bone marrow, and Jewish Italian wedding soup are paired with a kosher wines and cocktails curated by Nick Mautone, formerly of Gramercy Tavern. The restaurant offers two spaces for private events, designed by Gregory Okshteyn of Studios GO. The first floor lounge, which is behind a faux fur curtain, holds 40 people for a cocktail reception in a space decorated with black leather banquettes, gold onyx lighting, and gold-stained walls. The semiprivate upstairs dining area, which showcases family heirlooms and history-rich black and white photos, holds 26.
|Space||Max. Reception Capacity||Max. Seated Capacity||Sq. feet|
|Jezebel Restaurant: Lounge||40||-|
|Jezebel Restaurant: Semiprivate Upstairs Space||26||26|