Passover starts tonight, March 25, which means that observers of the Jewish holiday will be replacing leavened foods like bread with the traditional cracker-like matzoh, aka "the bread of affliction," for the next week. Matzoh gets a bad reputation for its texture (cardboard), taste (or lack thereof), and gastrointestinal effects (listen to your Bubbe and drink some apple juice), though ultimately it's a symbol of redemption and freedom - something to be celebrated and eaten in large quantities. But if you're looking for some creative Passover options that go beyond plain old matzoh, some restaurants around town are offering dishes like Suriname charoset with coconut and dried fruit, braised beef brisket with "melted" red cabbage and a sunchoke latke, and Grandma Shapiro's strudel a la Mexicana. Note: Eater does not guarantee that these offerings follow the technical Passover dietary rules, so contact the restaurants directly to be sure.
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