🇫🇷 French, Kosher & Finally Good 🍷 | Call Her Tatty ft. Chef Olivia Ostrow

<p>What do duck fat, divine timing, and the kosher restaurants have in common? They’re all on the menu in this week’s <em>Call Her Tatty.</em></p><p>Chava sits down with <strong>chef and restaurateur Olivia Ostrow</strong>, the force behind Miami’s new kosher fine dining spot, to talk about food, faith, and why most kosher restaurants are serving mediocrity with a blessing on top.</p><p>They dive into the secret sauce of running a high-end kosher kitchen: staff drama, supervision chaos, and whether non-kosher food actually tastes better or people just haven’t met a real chef yet.</p><p>There’s Michelin-level insight, bouillabaisse banter, and more shade than a sukkah in July.</p><p>👩🏻‍🍳 For foodies who want flavor and halacha<br>🕯️ For tatties who think “French” means garlic bread<br>🎧 For anyone who’s ever whispered “is this even pareve?”</p><p><strong>CHAPTERS</strong><br>00:00 Intro and Olivia’s story<br>03:15 Opening a kosher fine dining restaurant in Miami<br>08:00 What kosher really means behind the kitchen door<br>13:40 The myth that non-kosher tastes better<br>18:50 Why most kosher menus are a disaster<br>26:30 Staff, supervision, and Shabbos sanity<br>33:45 Building a restaurant with real heart<br>40:10 Weekly haute cuisine menus and wine pairings<br>47:00 When guests cross the line<br>51:30 French words Jews can’t pronounce<br>56:00 The blue cheese revelation<br>1:03:00 Final course: faith, food, and female fire</p><p>📲 Follow @callhertatty and @maisonostrow<br>🎧 Watch on YouTube or listen on Spotify and Apple<br>💬 Comment your favorite kosher restaurant and what it should be doing better</p>