Welcome to the world's largest and most prestigious Kosher restaurant, emphasizing the flavors of modern America, while setting a new standard in Kosher cuisine. The executive chef of                 Abigael's on Broadway is Jeff Nathan, a graduate of the Culinary Institute of America, a James Beard Award winner, celebrity chef/host of television's nationally aired, New Jewish Cuisine, (nominated for best national cooking series) and a cookbook author.

Abigael's on Broadway is a casually elegant two level restaurant that can seat up to 350 guests. The cuisine offers an array of globally eclectic American fare, Latin comfort foods, Sushi and Pan Asian specialties that are surprisingly Kosher. The restaurant has an impressive following that includes not only Kosher diners, but many non-Kosher clientele as well.                  

Abigael's On Broadway is not only one of the largest restaurant-catering facilities in the tri-state area, it is also the largest, most gastronomically fascinating Kosher restaurant in the world.

Abigael’s specializes in supplying many of the areas’ finest restaurants and hotels with supplemental kosher meals.  Our off-premise Supplemental Meals Program is one of the most sought after throughout New York City.  Meals are also shipped nation-wide.

The Green Tea Lounge, upstairs at Abigael's, is our Asian Fusion Lounge which offers specialties from Vietnam, Malaysia, Thailand, Korea, China and Japan.                  

The Green Tea Lounge menus are available in our elegant lower level dining rooms, too. A casual place for meeting, greeting and eating… and drinks too!          

APPETIZERS

Wild Mushroom Polenta
creamy soft polenta with a fricassee of wild mushrooms, herbs and white truffle oil

Crispy Asian Chicken
crisp fried and tossed with spicy chile sauce, served with sweet and sour sesame-cucumber slaw

Sliders
an ever changing variety of mini sandwiches

Guacamole
a Mexican classic; avocado with plum tomatoes, red onions and chiles, finished with fresh squeezed lime juice and house made tortilla chips

Award Winning Chili
slowly smoked with hickory, combined with onions, tomatoes, spices and beans

Popcorn Chicken
fried golden, tossed with herbs, lemon and cayenne drizzle

Smoked Brisket Eggroll
Texas style, with barbecue vinaigrette and a chipotle potato salad

Soup of the Day

SALADS

Caesar Salad
the classic dressing, with a hint of anchovy and house-made garlic croutons

Duck & Apple Salad
boneless duck, tossed with field greens, wild rice, cranberries, strawberries and toasted almonds in a maple honey vinaigrette

Fajita Steak Salad
chargrilled tenderloin tossed with tomato salsa, avocado, field greens and crispy yucca chips, dressed in a barbecue-cilantro vinaigrette

Portabella Salad
grilled portabella mushrooms with a salad of field greens, roasted vegetables, olives and arugula in a lemon-herb vinaigrette

Abigael's House Salad
seasonal greens tossed with cherry tomatoes, cucumbers, chickpeas, roasted garlic, currants, slivered almonds and a balsamic vinaigrette

MAIN COURSE

Pasta Fagiole
a classically styled hearty pasta and bean stew, with slow roasted tomatoes, garlic and fresh herbs

Pecan Salmon
pan roasted and sautéed crisp; served with an arugula salad of cherries, apples, fennel, wild rice and candied pecans, dressed in a pomegranate vinaigrette

Chicken Rouladen
with cornbread stuffing, pan roasted corn and pepper ragout and red chile enchilada sauce

Carnivore’s Delight
smoked, pan roasted and grilled ~ short ribs, chicken, steak and sausage with garlic fries and chimichurri drizzle

Thai Sea Bass
pan roasted and served with gingered jasmine rice and a coconut sambal sauce with sweet bell peppers and bok choy

Cedar Plank Salmon
oven roasted, with whipped sweet potatoes and maple bourbon honey drizzle

Dijon Chicken
a petite ballantine with herbed sourdough stuffing, paired with a pan seared semi-boneless breast, topped with sausage in a light sauce of Dijon mustard and white wine

Roast Duck
Peking-style breast, in an Asian wrapper with hoisin, cucumber & scallions; paired with a roasted leg in a fresh fruit sauce, served with coconut rice and bok choy

FROM OUR CHAR GRILL

The Rib Steak is a flavorful cut of beef, well marbled with fat.  Do not order if you prefer a lean cut of beef.
All our steaks are wet or dry-aged on the premises.

32 oz. Rib Steak
our mammoth cut, served on the bone, dry aged; chargrilled and served with garlic fries

Blackened Rib Steak
Jack Daniel’s Sauce, smoked honey roasted potatoes

Smoked Short Ribs
house smoked ribs, twice cooked with barbecue drizzle, chimichurri dipping sauce and scallion whipped potatoes

Boneless Rib Steak
chargrilled over cherry wood and oak, served with fries

Hanger Steak au Marsala
Marsala mushroom and pearl onion sauce, with truffle whipped potatoes

22 oz. Brazilian Rib Steak
28-day dry aged prime cut; served on the bone with potato hash and ancho chile ketchup

Skirt Steak San Pedro
chargrilled and served with cilantro barbecue vinaigrette, pico de gallo, avocados and honey roasted potatoes

Abigael's Steak Burger
our own proprietary recipe, boutique blended at the famed Real Kosher Butchers,  created for the perfect texture, beefiness & moisture with short rib, rib eye & brisket;  with beefsteak tomatoes, caramelized onions, steak fries & house-made steak sauce

Abigael’s has additional menus for:
Lunch, Asian, Dessert, Children, Wines, Beverages, Passover & other holidays, Allergen & Special Request

While every effort is made to ensure the accuracy of information presented on our website; occasionally, menu selections may be subject to change due to market conditions and availability.