Ren Restaurant — Restaurant in New York

Last week, I had the pleasure of visiting REN in Brooklyn. Recently, they reopened under new management but with the same amazing chef. I needed to experience it for myself this time around. Upon entering, I noticed small changes like plants around the room enhancing the ambiance, new rustic tablecloths and the room seemed brighter. I was seated by Sosa, whom I have met previously. He’s a great addition to the REN team. Both the manager, Pinny,and one of the owners welcomed us and discussed their vision for the new REN. REN isn’t a steakhouse or your typical restaurant. It is STILL a dining experience, which I loved. The culinary masterpieces are created by chef Ronen, who is classically trained both in French and Italian cuisine. Chef Ronen only uses fresh ingredients and creates everything in his kitchen. We started off with some amazing drinks from their mega talented bar tender. We tried the Good Carma and the Passion for Passion. Both were top notch and a great way to start off the night. We started off with house made Brioche bread baked with beef fat instead of butter, with coriander and rosemary with a side of truffle “butter” with a house made mushroom aioli on top, eggplant puree and house made olives. We ordered the Hamachi, which was very fresh Yellow Tail, topped with a seaweed salad and toasted almonds with a salt imbued broth and chive oil, which was poured table side. We also had the Eggplant Carpaccio. It was created by thinly slicing smoked eggplant, topped with pistachio, Ethiopian tehina, sun dried rose flour, with a sesame base crostini with parmesan ‘cheese’ made from almonds. When eaten together with the crostini, it was the perfectly balanced bite and the components all came together like a symphony. Lastly, we have the Yaffah Kalvana which is a kohlrabi ravioli filled with the almond and cashew cheese, topped with the black truffle. It comes with a Kohlrabi consume and a sauce of chives, bright green in color. Next, we tried the risotto with the lamb pancetta. It’s an Asian risotto created with a base of miso and some soy sauce. The flavor of the risotto was insane. Soft and packed with flavor and pieces of lamb, it was divine. I had the Cornish Hen Caesar Salad. It was still one of the best I ever had, with soft Cornish hen breast that was sous vide to perfection underneath a caesar salad with capers and all kinds of flavor. Now it was time for our mains. Our amazing French server, Julian, was telling us about the duck dish we ordered. We had the Long Island Duck, which had a perfect temperature and the amazingly flavorful duck jus. It had an amazing crust on top, yet was soft and moist on the inside and not gamey at all. It was also served with some broccolini and an amazing duck leg meat inside the ravioli, which was truly magnifique. Next, Sosa brought us the charcoal grill Tomahawk steak, served and carved tableside with a roasted medley of vegetables. The steak was cooked to perfection, the perfect medium rare. Sosa also brought us the Lamb dish I was hearing so much about. The plate looked like a work of art. Three pieces of perfectly cooked lamb with sides including a carrot topped with beautiful edible flowers, and a side order of a lamb riblet. Lastly, we tried three desserts. First, was the best parve Cheese cake you ever had with blueberry flavor and a touch of red wine. Next was the Ferrero Rocher, accompanied with an essence of popcorn sauce, sweetened with vanilla and soy topped with chocolate tuiles shaped as leaves. Lastly was an apple crumble, topped with raspberry powder, diced apple and a little bit of ice cream. These desserts were decadent, yet light and airy not heavy at all. All I can say is wow! This is the place when you want to go out and feel special. Not your typical restaurant at all, but a full dining experience and an amazing chef and team behind him. If you go, or should I say when you go, tell...

I would give a full 5 stars for the food and our server-both were excellent. However, I would give 0 stars to the manager due to his rude and unprofessional behavior, which significantly affected our experience.

I had dinner at this restaurant on 5/25, arriving around 6:15 PM. The manager was the one who seated us, but his demeanor was cold and unwelcoming. He didn't smile, introduce himself, or say anything pleasant-just led us to the table and immediately turned to speak with a waiter, who then came over to assist us.

What stood out was how differently he treated other customers. As more guests arrived, the manager seemed cheerful and enthusiastic, warmly greeting them and checking in on their tables. However, he completely ignored ours. He never once checked on us or asked how our meal was going. This difference in treatment made me feel isolated and uncomfortable, as though we were being deliberately overlooked.

Unfortunately, this led me to suspect that we may have been treated differently because we are Asian. This is a Jewish restaurant, and the vast majority of the patrons that night appeared to be Jewish. The contrast in the way we were treated compared to other diners was noticeable and disheartening. The most disappointing moment came during dessert. Our server was temporarily unavailable, so the manager brought out our dessert. He did so abruptly and without a word, clearly rushing because some acquaintances of his had just walked in. He immediately turned his attention to them, greeting them warmly while leaving us feeling dismissed.

While the food was outstanding and our server was kind and attentive, the manager's behavior ruined what could have been a wonderful evening. For a high-end restaurant, this level of unprofessionalism is unacceptable. Sadly, this was one of the worst dining experiences l've had in New York, and I would not recommend this restaurant to others...

Ren delivers a standout kosher dining experience that’s as refined as it is imaginative. The tasting menu showcases thoughtful pairings and elegant presentation. Highlights included the pillowy brioche with tomato butter, delicate ravioli topped with truffle, and yellowtail sashimi subtly enhanced with strawberry. The potato dish, paired with caviar and tangy kimchi, was masterful—rich, balanced, and surprising.

The kebob tartare was another standout: flavorful meat, excellent sauces, and a perfectly spiced chili accompaniment. The only drawback was the sourdough slice—it was too small for the generous toppings. The duck was cooked beautifully, though a consistently crisp skin would have taken it to the next level. The ramen was a fun, miniature surprise, though a bit too spicy compared to the other more delicate courses. The mushroom dish, while well-prepared, could benefit from a richer base to amplify its flavor.

Service was attentive and polished, but the pacing of the tasting menu waned as the evening went on. What began briskly stretched into 15–20 minute gaps between courses, turning the experience into a 3-hour affair with more downtime than ideal.

We also sampled a few cocktails separately from the menu. "Strawberry Fields" was a creamy, fruit-forward treat with a balanced tart finish. The "Ren Sour" was more muted—the sour wine notes overwhelmed the whiskey, which happened to be Old Williamsburg. At a restaurant of this caliber, I expected a higher-quality spirit as the base for a featured cocktail.

Overall, Ren is a welcome addition to Brooklyn’s fine kosher scene—ambitious, polished, and almost exceptional. With just a bit more consistency in pacing and a few tweaks to execution, it could easily earn...