Throughout the world, the Orthodox Union is in charge of ensuring food served at manmy kosher restaurants passes kashrus inspection.
How do these rabbis – better known as mashgichim – and chefs work together to make sure the laws of halachah and good taste are both in place?
Zagat editor Billy Lyons went behind the scenes with the mashgiach of Reserve Cut, a kosher steakhouse in the Financial District.
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{Matzav.com}
