"At Birdie G’s, chef Jeremy Fox serves a version of a classic matzo ball soup that would feel right at home in grandma’s kitchen if she had an affinity for dill and high-quality chicken. The herby broth is complimented by the classic pairing of carrots, boiled until soft and tender. A round matzo ball floats in the center, drawing attention like a full moon on a dark, clear night. Slice off a piece of the matzo ball before dipping the spoon back into the broth and capturing a slice of carrot for the ideal bite." - Eater Staff
Jim Sullivan