I spent a Saturday night a few weeks ago with my fiancé and friends at a new restaurant off the beaten path in South Williamsburg. Pronounced “sh’eeksa,” According to the restaurant's chef/owner, Jason Marcus, Xixa is an alternate spelling for the word Shiksa ("non-Jewish woman" in Yiddish). Marcus, who is Jewish and also owns Traif ("not kosher" in Yiddish) a few doors down on the same block, named this restaurant for his co-owner and non-Jewish girlfriend, Heather Heuser.
Xixa is different than Traif in a few ways. There is no open kitchen and the design of the space is modern. A warm, ambient glow from hexagonal ceiling hung pendants creates light as well as wall art. As soon as we sat down, the hostess introduced the drink menu of craft beer, tequila, mezcal and wine. There were no cocktails and the liquor was only offered neat or on the rocks. We had barely begun perusing the menu when we saw the words, “Chef’s Tasting,” and unanimously agreed that that would be the way to go.
And so, our eating adventure began. Over the next three hours, small, tapas-style plates were brought to our booth. From what I read beforehand, Xixa was inspired by a trip to Mexico, but the flavors that Marcus uses are more like a flight that got rerouted through the Middle East then Thailand before landing at its final destination.
First up was the Mexico City-style sauteed edamame with arbol chili, lime and toasted garlic. It was a perfect balance of spicy and salty.
The highlight of the entrées was a plate of perfectly chargrilled chipotle-lime Korean short ribs topped with bulghur, mango and grape tomatoes. The plate size was tiny, but contained immense flavor.
The Bubbi Project
Disclaimer: The Bubbi Project doesn’t claim to promote exclusively kosher restaurants. The above content is about a restaurant that serves traif, delicious traif, which I have decided to leave out. For the record, it is similar to many restaurants today that have Jewish chefs or owners, but that’s a conversation we’ll have another day…