Abaita - Kosher Dairy — Restaurant in New York

So we went to this restaurant with a group of friends so we tried multiple things The best dishes, according to me, were the pizza and the cheese cake, these 2 were really good The gnocchi was almost tastles , not worth almost $30. The polenta was too salty, the risotto also tasteless. The arancini balls were ok, not worth $19 .

I heard the manu changes each time. That's good cause some of the stuff isn't worth ordering cause it's not at the level of the cost.

The size of the dishes is medium, so if you order 3 things, it's good to fill up 2 people, and that will cost no less than $55

The presentation o the dish is ok, but in the case of the risotto and gnocchi, it looks just white and bland. The funnier part is it also tastes bland, they should decorate with some green or red so it looks more appetizing and not like a white mush.

The ambiance well it's very overcrowded and it's a very small place, they have seating out door cause it's so small, but it's not an elegant establishment.

Service was ok, nothing special.

Also, I'm adding all the pictures of what we ordered cause it's necessary for this restaurant to have more pictures

I and one friend split the cost of 4 items, 2 pizzas, 1 gnocchi, and 1 cheese cake. we each paid $59 (with tax and tip), so it is price . Would I go going? It wouldn't be my pick cause for that much rather than get something more substantial. If I went again what would I order probably just the artichoke pizza and the cheesecake which again it's about $52 , again I think I would rather go to mocha lux and have a smash burger with 2 patties for $35, and it's a fancy venue.

I do encourage the place to work on their dishes so they match the price instead of tasting like comfort food that I can make better at home.

Sorry for the strong criticism but I do see influencer that you feed for free, posting very positive cause they are paid , but when one actually goes, you see that it's over done and I think people spending $27+ per dish should have an acurate criticism.

It's not a bad restaurant to try, but it is overpriced for not delivering great tasting dishes for the price. Again, the 2 things that taste the best and can be semi worth the price are the pizza and the cheesecake

I didn't taste all the dishes I posted , only the ones I mentioned above Also, again, this is my opinion. For some others, it can be different. The place was packed when we went there so clearly people like , by packed I mean about 40-50 people cause that's what the place holds. Between inside and the...

While we were delighted to learn of a new kosher restaurant in the neighborhood and had high hopes that it would soon join our list of “favorites”, we were, in reality, very disappointed with our overall experience there. After revisiting the restaurant a day later to speak with the owner/chef about it privately (rather than in the midst of dinner with our party of 8 on the same day) we were stunned by his attitude. The owner was completely resistant to any constructive criticism and was defensive and rude. Our experience dining at Abaita in a nutshell: the restaurant was clean and bright and the waiters were pleasant and aimed to please (hence the two star rating) But the food was abysmal. We were a party of 8. The pizzas looked great but were improperly baked and the toppings were sparse and inadequate. The outer dough was burned while the dough holding the meager toppings was soggy and raw, not baked. The fish main courses we ordered were very pricey, which we did not mind, but the portions were shockingly tiny, even more so considering the price. Sides to accompany tiny main courses were a la carte only. Unless you order some accompaniments, you will not be satisfied by the fish main courses alone.The appetizers were also unimpressive. For example, the braised artichokes were served cold and were quite tasteless, with nothing but a sprinkling of cheese to hide their plainness. Dessert, also pricey was probably the biggest disappointment of all: half of a hard unripe peach with a scoop of ice cream was gourmet gone bad. The homemade apple cake was short on apples and not much of a cake. There were few dessert choices, none of which appear on menu, and all were equally as unimpressive. The only reason we returned to the restaurant to speak with the owner a day after eating there, was in the hopes of offering comments to help him succeed. Good kosher restaurants are a rarity and helping a new one succeed would be good for everyone. Alas, the owner seemed more intent on insulting us than in honestly hearing about how to improve. As a last resort, we write this review to caution others. Visit Abaita, eat there if you will, but lower your expectations when you walk in the door. The place does not live up to the rave reviews about it. Not...

OMG! My visit began with the undisputed star of the menu, the classic pizza margherita. Abaita's rendition of this timeless favorite was a symphony of flavors, showcasing a level of perfection that has earned the restaurant its esteemed reputation. Venturing further into the menu, we sampled the classic spaghetti, a comforting and authentic delight, satisfied our cravings for traditional flavors. What made it taste even better was the idea that all the pasta was made from scratch onsite.

The restaurant is cozy and bustling with chatter from all the other satisfied customers.

The Abaita Apple Cake for dessert is a sweet symphony that perfectly concludes the culinary journey at this extraordinary establishment. Layers of moist, cinnamon-infused apple cake are skillfully stacked, creating a delightful treat that captures the essence of autumnal comfort. What elevates this dessert to a level of sheer indulgence is the drizzling of honey syrup—an elegant touch that adds a natural sweetness, seamlessly complementing the tender apples. Each forkful is a harmonious blend of textures and flavors, further enhanced by the velvety richness of the accompanying crème fraîche. It's a dessert that not only satisfies the sweet tooth but leaves a lasting impression, embodying the culinary mastery that defines Abaita's...