A chef and restaurateur who has spent his career redefining Eastern European cooking. David Teyf trained at Le Cordon Bleu in Paris, and beyond Cos Cob he leads Madison & Park Hospitality Group, LOX at the Museum of Jewish Heritage, and the kitchen at 2nd Floor Bar & Essen above the 2nd Avenue Deli.
Time-honored recipes met with modern technique. Years of travel feed the menu: rich broths, hand-folded dumplings, house-cured specialties, pastrami carved by hand at the table. Comfort food, elevated, and every plate of it certified OU Glatt Kosher.
Cos Cob is a family operation. David's sons Elan and Tollan are trained chefs and work in the business, and some dishes are family recipes, like the Minsk matzah babka named for the family's roots in Belarus. Every week David still delivers Shabbat dinners to Holocaust survivors, a tradition he began during the pandemic.
I dream of Pastrami.David Teyf, Chef