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1407 BROADWAY (38th St. between Broadway & 7th Ave.)(212) 575-1407
Minimum order of $15.00 is required for delivery
Delivery estimate is 25-40 min (more info)
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Minimum order of $15.00 is required for delivery
Delivery estimate is 90 - 105 min (more info)
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Dressing served on the side.
Available after 5pm M-Th. All our steaks are wet or dry-aged on the premises.
The Abigael's Group is well known for its fine dining, in-house and off-premise catering. Abigael's also supplies many of the areas' restaurants and hotels with their supplemental kosher meals, as well as provides meals for travelers nationwide.
Abigaels on Broadway is a casual Victorian two-story restaurant that can seat up to three hundred and fifty people and can host events that accommodate four hundred people. The cuisine offers an array of eclectic modern American fare that is surprisingly Kosher. The restaurant has an impressive following that includes not only Kosher diners, but many non-Kosher clientele as well. Abigael's On Broadway is not only one of the largest restaurant-catering facilities in the tri-state area; it is also the largest, most gastronomically fascinating Kosher restaurant in the world.
The executive chef of Abigael's On Broadway is Jeff Nathan, a graduate of the Culinary Institute of America, a James Beard Award winner, celebrity chef/host of television's New Jewish Cuisine, (nominated for Best National Cooking Series) and a cookbook author. Chef Nathan has had a successful career with such innovative restaurants as New Deal and La Pentola Pazza. This renowned chef is on the cutting edge of modern American Kosher cuisine.
The Main Gallery: 70 guests seated, 100 guests for a reception
The Broadwas Suite (divisible into three): 110 guests seated, 150 guests for a reception
The Study: 90 guests seated, 140 for a reception
The Green Tea Lounge 35 guests seated, 60 guests for a reception
The Library : 12 guests seated, 20 for a reception
The Gallery: 40 guests seated, 50 guests for a reception
Abigaels on Broadway is a casual Victorian two-story restaurant that can seat up to 350 people and can host events that accommodate 400 people. The cuisine offers an array of eclectic modern American fare that is surprisingly Kosher. The restaurant has an impressive following that includes not only Kosher diners, but many non-Kosher clientele as well. Abigael's On Broadway is not only one of the largest restaurant-catering facilities in the tri-state area; it is also the largest, most gastronomically fascinating Kosher restaurant in the world.
Absolutely the worst experience I've had on seamless. I ordered at 6:30 and the food didn't arrive until 9pm, nearly an hour later than the estimate. By this time it was cold, congealed and completely inedible. Attempts to call the restaurant were ignored. I also requested a receipt in the delivery instructions which was ignored. Would NEVER eat here again.
Posted 9 months ago by Lee Y.
First time ordering from Abigael's. Pecan Crusted Salmon Salad was delicious! Greens were fresh, salmon was full of flavor and tender, and dressing was good balance of tang and sweetness.
Pick up service was on time. Shown estimate was 30-50 min, but my order was ready in 30 min.
Posted a year ago by Carey T.
The food is delicious
Posted a year ago by yitzy k.
Everything from Abigael's is delicious. The prime rib sandwich is to die for!
Posted a year ago by Meir S.
for 33$, almost nothing to eat. its a scam.
Posted a year ago by JP D.
small portion. place smell upper level
Posted 2 years ago by Michelle H.
The salad was fresh, well packed, and tasty, It came with an onion bread roll.
Posted 3 years ago by Jack H.
Best Polenta I've ever had. Delicious Smoked Brisket Eggroll with BBQ Sauce & Guacamole/Salsa mix. Plus a fresh, free Onion Bun!
Posted 3 years ago by Ting H.
My order took almost two hours to appear and when it finally came my pastrami sandwich was cold and the french fries even colder.
Posted 3 years ago by ahron w.
Crispy Asian Fried Chicken was a bomb...just awful and a definite waste of money. chicken was cold, gummy and "sweet and sour" sauce was just sweet and syrupy. The cucumber slaw had no flavor. the salad was a simple salad, nothing special. this place was a real disappointment and certainly doesn't deserve the rating i saw on line. makes one wonder if they aren't "cooking" the ratings!
Posted 4 years ago by Robert W. S.
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With his sophisticated, flavorful, and creative recipes, Jeffrey Nathan is one of the most popular chefs in today’s market. His innovative, ethnic-influenced recipes and contemporary presentations appeal to diners young and old. Since its inception in October 1998, Nathan has been the chef-host of public television’s New Jewish Cuisine, the only international gourmet Kosher cooking series, which is seen in four countries and translated into three languages. His cookbooks, Adventures in Jewish Cooking, and Jeff Nathan’s Family Suppers are available worldwide.
He is the executive chef of The Abigael’s Group, which includes Abigael’s and the Green Tea Lounge. At his restaurants, and on his television show, Nathan emphasizes the flavors of modern America while observing the laws of kashruth. He is setting the new standard for Kosher cuisine with his innovative dishes and presentations. His latest venture has been to advance into the catering field. With Jeff Nathan Events, Jeff offers individualized services.
Nathan’s career in New York City has included the famed New Deal, where he worked and co-owned this well-known establishment for fourteen years at the SoHo and West Village locations. New Deal hosted the Annual Wild Game Festival for four months every year, and put Nathan on the map for bringing exotic meats into mainstream dining.
He is the chef responsible for bringing Wild Game to the forefront of American Cuisine in the 1980s, and for bringing Kosher Cuisine to mainstream American Dining in the New Millennium.
A graduate of the Culinary Institute of America, Chef Nathan continues to further his studies, allowing him to be accredited within the RCA - Research Chef’s Association. He is also a continuing member of several organizations:International Food Technologists Association, International Association of Culinary Professionals, and the James Beard Association.
Recently, Chef Nathan became the Director of Culinary Development for the Hain-Celestial Group. By working directly within the research and development branch, Jeff creates many of the new products on the market shelves at grocers such as Trader Joe’s.
An informative and infectiously enthusiastic teacher, Nathan received a James Beard Awards nomination for his work on New Jewish Cuisine for Best National Television Cooking Series. He has cooked at the James Beard House in New York City on many occasions. He was also the recipient of the James Beard National Chili Cook-off award for Abigael’s Venison Chili. Another highlight of Chef Nathan’s career being guest chef at the esteemed De Gustibus at Macy*s Cooking School, where he has taught to sold-out classes for the last several years.
His creative approach to cooking has been enthusiastically received, and Nathan has been profiled in articles in Time, Saveur, Chef’s, Art Culinaire and Food Arts. His Abigael’s acclaim has been noted in the New York Daily News, The Forward, The Jewish Press, The New York Jewish Herald, The Bergen Record, The New Jersey Jewish News, and New Jersey Star Ledger. The Boston Globe and The Milwaukee Journal Sentinel, and several others throughout the nation have featured articles on him. Chef Nathan has appeared on several television programs as a guest chef, including regular appearances on Live with Regis, The Joan River’s Show, Late Night with Conan O’Brian, Roseanne, TV Food Network’s The Best Of...Holidays, NBC and ABC News.
The Abigael's Chef, Jeff Nathan, is a James Beard Award Nominee for Best National Television Cooking Series
James Beard House Special Events (International Chili Cook-Off): Winner of the International Chili Cook-Off
Participant in James Beard Foundation's Rites of Spring Dinner, as reviewed in New York Newsday, New York Daily News, Theater Week
Special praise for Chef Nathan at the James Beard House Special Dinner
The Jewish Press
N.Y. Jewish Herald
Lifestyles of The Rich and Famous with Robin Leach
Where Magazine / New York
Kosher Dining Times
New Jersey Star Ledger
Smoked Brisket Egg Roll—Texas style, with barbeque vinaigrette and a trio of petite salads
Award Winning Bison Chili—Slowly smoked with hickory; with onions, tomatoes, spices and beans
Sizzling Duck with Shiitake Salad—A sizzling platter of crisp duck and wild mushrooms, tossed with spinach and bok choy, in a citrus-soy vinaigrette
Cedar Plank Salmon—Lavender honey, southern smashed sweet potatoes and roasted root vegetables
Skirt Steak San Pedro—Chargrilled and served with cilantro barbecue vinaigrette, pico de gallo, avocados and roasted potatoes
Macadamia Crusted Chicken—With tropical fruit salsa, passion fruit vinaigrette and micro greens
Green Tea Sashimi Special—Salmon, yellowtail and snapper with avocado, jicama and mango with a passion fruit and sake drizzle
Cashew Crusted Sea Bass—Pan seared and served with wok charred vegetables, jasmine rice and sweet soy syrup
Grilled Korean Short Ribs—Ginger-soy glazed, with sesame and served with house-made kim chee
The Abigael’s Trilogy—A petite sampling of their signature Chocolate Flowerpot, Apple Cobbler, and Pecan Torte, finished with an array of chocolate, caramel and cocoa
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0808 234 7862
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