Brothers and long-time restaurateurs Fred and Murray Berman have owned the beloved Hunter’s Bar and Grill (opened in 1978) since 2002 and take equal pride in counting families with toddlers, and the area’s prominent and powerful – including some from Capitol Hill - as frequent customers. “We're a neighborhood restaurant and know most of our customers,” said Murray. Fred added, “A good part of our staff has been here ten years and up so the customers get to know the people that wait on them.”
Patrons appreciate the hospitality and service, and everything on the extensive menu also has major appeal, including marinated roast chicken, Italian night every Monday, fresh fish delivered daily, go-to desserts and more.
Matzo Ball Chicken Soup
Sylvia, wife of restaurant co-owner Murray Berman sometimes shares personal recipes with customers. Here’s one:
1 whole Chicken
1 large yellow onion, peeled, quartered
2-3 carrots, cut into thirds
2-3 parsnips, cut in half
2 stalks of celery with leaves, cut into thirds
1 tablespoon Kosher salt
1 teaspoon whole black peppercorns
7 sprigs each: fresh parsley and fresh dill
5 sprigs fresh thyme
Matzo balls made from mix
Place all ingredients in a pot, except matzo balls (reserve some carrots, celery, dill and parsley for later). Add water to cover most of the chicken. Boil. Skim the fat. Simmer uncovered one hour. Remove chicken. When slightly cool, shred breast meat and set aside. Return carcass to pot. Simmer another hour. If desired, add chicken broth and seasonings, to taste. Strain contents of pot and discard solids. To the broth, add one cup each of freshly diced carrots and celery, one tablespoon each of minced dill and parsley. Add breast meat. Simmer five minutes. Add prepared matzo balls (boiled in water separate from soup).
