CookNSolo Redefine Jewish Food at Abe Fisher, Opening Sept. 2nd - Wooder Ice
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CookNSolo Redefine Jewish Food at Abe Fisher, Opening Sept. 2nd

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CookNSolo Redefine Jewish Food at Abe Fisher, Opening Sept. 2nd

On Tuesday, September 2nd at 5pm, restaurateurs Steven Cook and Michael Solomonov, owners of CookNSolo Restaurants, will open Abe Fisher. Located at 1623 Sansom Street next door to their recently launched hummusiya, Dizengoff, Abe Fisher will serve small plates inspired by the foods of the Jewish Diaspora from 5 pm, seven nights a week.

“Everything from Montreal-style smoked meat and Ukrainian borscht to the American Jewish tradition of Chinese food on Christmas is fair game,” says Steven Cook, who launched acclaimed modern Israeli pioneer Zahav with partner Michael Solomonov in 2008.

The 1,500 square foot space designed by Boxwood Architects seats 50 in the dining room; a full-service bar seats 10. Two kitchen counter seats with a view of the action on the line will be available nightly for walk-in guests. Abe Fisher’s pearl gray tables and woodwork, black-and-white checkerboard marble floors and custom steel work by Twelve26Studios are offset by rich green banquettes, nailhead-trimmed barstools and white marble details.

James Beard Award-winning chef Michael Solomonov, together with Cook and co-chef Yehuda Sichel, a Zahav veteran, have developed a menu drawing on influences from Jewish food around the world. The menu of small plates is divided into vegetable ($10), fish ($12) and meat ($14) -based dishes. Guests may choose one item from each category, plus a dessert, to create their own $39 Prix Fixe. Abe Fisher’s opening menu includes Borscht Tartare, beets, trout roe, sour cream & onion potato chips and hard-cooked egg; Salmon Belly Gravlax, smoked salmon hash, peppadews and capers; and Sweet and Sour Meatballs, beef, zucchini, raisins and boursin.

Designed for two to share, the Hungarian Duck is a tasting of dry-aged duck served in three courses ($120 for two guests, including dessert.) Tables of four may select the Montreal Short Rib, a whole beef short rib plate with housemade rye bread and garnishes ($160 for four guests.)

Desserts ($9) include seasonal Sour Cherry Soup with pavlova and sour cherry curd; and re-imagined classics like Black and White, lemon and poppy cheesecake with almond cookie; and the Bacon and Egg Cream with maple custard and chocolate foam.

Wandering the world is thirsty work, so CookNSolo beverage director Brian Kane has assembled a full bar of spirits, original cocktails and a focused selection of food-friendly wine, beer and cider for Abe Fisher. A pressurized wine dispensing system keeps 17 wines by the glass ($12) fresh, including Gotham Project Pinot Noir (Lodi, 2012); La Poussin Grenache Rose (Languedoc-Roussillon, 2013) and Lionel Osmin Columbard (Fronton, 2013). Bottled beers include Brasserie Dupont Moinette (Belgium, $12); Victory Hop Devil India Pale Ale (PA, $6) and Deschutes Obsidian Stout (OR, $6).

Namesake drink The Abe Fisher Cocktail (Beefeater 24, Dolin dry vermouth, kosher dill pickle) is a classic with a salty streak, like Abe himself. The Cherry Orchard (vodka, maraschino liqueur, sour cherry, lime, bitters) has an approachable personality, but Nobody Expects the Spanish Inquisition (Barbancourt 8-year rum, Pedro Ximenez sherry, Gran Marnier, beet juice.)

For more information on the opening of Abe Fisher, please visit; follow us on Twitter @Abe_and_Diz; see menu sneak peeks on Instagram @AbeFisher_Philly and on Facebook at After Tuesday, September 2, guests may call Abe Fisher at 215-867-0088. Reservations are currently available at by searching ‘Abe Fisher.’

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