Enjoyed: Friday, October 29 , 2021

Listed on the menu: Yes, as “Elijah’s Ascension”

Ingredients: Fat washed Elijah Craig bourbon, cigar syrup, aromatic bitters.

The occasion: I had a day off, so I took out my new car (had 110 miles on the odometer when I started this trip!) and drove to Richmond in the rain. Daughter and I shared a cup of tea and some profound conversation about life and its opportunities. She suggested we eat lunch at the newly-opened Jewfro in Shockoe Bottom, just a short drive from her place. As the name suggests, the restaurant serves dishes that fuse Jewish and African cuisines. How intriguing! How delicious! We sampled the pumpkin pierogi in brown butter, a sandwich of Za’atar crusted steak with chrain-horseradish aioli, and Bissli-crusted schnitzel with lemon-harissa aioli.

My rating: **** out of 5. Our waiter explained that the oils were squeezed out of the tobacco in the cigar but no nicotine would transfer to the syrup. I didn’t ask about the fat wash, and I didn’t detect a bacon-like flavor. The best, most impressive part was the presentation of the drink. Our waiter placed the drink in front of me, then dipped a small blow-torch-like device into a thick syrup, then ignited the torch, which created a bubble. He then delicately placed the bubble into my glass, and it popped, releasing smoke. The smoke lingered, pleasantly filling my nostrils as I took my first few sips. The smoky flavor didn’t linger for too long, however, and I would have liked to have popped the bubble myself! The drink was fun, but didn’t quite meet my flavor expectations.

Final thoughts: I did some research on Jewfro afterwards. In a recent interview, the owners said they created the concept in response to BLM protests. The restaurant is a “show of unity through food” since both Jewish and African cuisines share many similar ingredients. Indeed. I endorse this celebration of similarities and of unity.