value.

GIA 1.02 ct. Round SP E $ 5,450
GIA 1.22 ct. Round VS 2 G $ 6,900
GIA 1.51 et. Round VS' F $10,900
GIA 1.68 ct. Round SP 0 $11,300
GIA 2.02 ct. Round SP H $13,200
GIA 2.01 ct Round VS 2 E $18,200
GM 2.50 et. Round SI 2 E $16,500
GIA 2.69 a Round VS2 F $21,500
GM 3.01 et Round VS 2 G $27,000
GIA 4.01 ct. Round VS 2 G $38,300
GIA 4.28 ct. Round SP F $34,200
GM 5.08 ct. Round SF G $46,700
GIA 1.01 et. PrincessVS' G $ 4,200
GIA 1.05 ct Marquis SP F $ 4,750

SP E $ 4,700
GIA 1.05 ct. Oval
GIA 1.00 ct. Emerald US' G $ 4,400
GIA 1.51 ct. Princess SP G 6,200
GIA 1.51 et. Marquis SP E 8,500
GIA 1.72 ct. PrincessVS E $ 9,900
GIA 1.70 et. Radiant VS2 G $ 9,100
GIA 2.02 ct. PrincessVS 2 E $12,900
GIA 1.94 ct. Emerald WS 2 E $12,400
GIA 2.23 ct. Marquis VS 2 D $17,000
GIA 2.38 et. Radiant VS 2 G $14,600
GIA 2.70 ct. Princess SP G $16,000
GIA 3.02 et. Emerald VS G $24,800
SI2 F $19,500
GIA 3.01 ct. Pear
SP G $41,000
GIA 5.06 et Pear

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ful. Thursdays through Sunday there's
So, to say that Russian food is all
live music and sometimes live "fid-
borscht and cabbage is like saying that
dling" of Jewish music.
all American food is New Orleans jam-
Fiddler's clientele is mostly
balaya and gumbo. Just as American
American-Jewish with a smaller mix
food varies from region to region due to
of Russian, Russian-Jewish and others.
many cultural differences and influ-
Much of the business is repeat.
ences, so does that of the giant mass for-
Phyllis and Al Newman of
mally called the Soviet Union.
Franklin are regulars. "What I like is
The Fiddler's menu acknowledges
that the restaurant is so pleasant and
these cultural differences. Even the
accommodating," said Phyllis. "And
menu labels the fare "international
the food brings back memories of
dining," offering up such "non-
my own Russian heritage; my moth-
Russian" items as pita sandwiches and
er's and grandmother's cooking -
Caesar salad. But many of the
wonderful." Often, when Russian
Fiddler's popular dishes demonstrate
expatriates come to the eatery, they
the different Russian influences.
come in groups to eat the foods of
From Uzbekistan are rice pilaf and
their past and listen to the live
lamb. Then there's Ukrainian borsht,
music.
Siberian pelemini and recipes from
Ochen vkusno means delicious in
the Caucasus, Georgia, Armenia and
Russian,
and it's an excellent way to
other areas.
describe what's happily delivered to
Still, the name and "fiddler on
every table at the Fiddler. And unlike
the roof" logo (a recurring theme in
Russia, there's no shortage of the ingre-
the artwork of the restaurant) shows
dients necessary to make the foods that
the Russian and Jewish bias evident
people everywhere can love.
here. "Every Friday night we light
The following are some of the
candles and cut challa for all the
Fiddler's
favorite recipes:
guests," says Kuchersky.
A stroll through the Fiddler's
cramped kitchen area reveals that all
BORSHCH (BORSHT)
the food is truly homemade. Giant
Adapted from a Fiddler recipe.
ceramic crocks are filled with cucum-
1 pound beets, peeled and julienned
bers, pickling. Russian summer salads
or cut into "shoestrings"
(it's no secret Russians love their sal-
8
cups
water or chicken
ads) with tomatoes, cucumbers and
or
vegetable
broth
onions are arranged on plates.
2 T. tomato puree or ground
A capped woman sits at a table and
tomatoes
folds tiny pelimeni, a Russian version
1 T. red wine vinegar
of kreplach or ravioli. The filled half-
1 T. granulated sugar
moons are pinched up to make small
1 T.. melted butter or margarine
purses. They're then boiled and served
2
cups chopped yellow or
with butter, vinegar, sour cream or a
white onions
pungent grated cheese or mustard.
1 pound fresh cabbage, shredded
Ukrainian style dumplings, vareniki,
2 cups julienne carrots
are filled with fresh Michigan tart cher-
1/2 cup fresh chopped parsley or 3
ries and served with a cherry sauce and
T. dried parsley
whipped or sour cream. (So much
1/4 cup very fine flour
Russian food is served with seemingly
(like Wondra)
endless amounts of sour cream.)
1
bay
leaf
The chefs, or cooks, as Kuchersky
1/2 t. black peppercorns
calls them, include a young Russian, a
salt to taste
Hungarian and three Russian women,
Heat beets, water, tomato puree,
who prepare all five of the daily soups
vinegar, and sugar in a large pot over
and specials. For less adventurous
high heat to boiling. Reduce heat,
palates or a change of pace, there are
cover and let simmer for 1 hour, stir-
American-style entrees and for break-
ring every 15 minutes.
fast, omelets stuffed full of trendy
Pour the butter into a large skillet
ingredients such as caramelized
or saucepan over medium-high heat.
onions, fresh eggplant, feta cheese,
Add the onions, cabbage, carrots and
smoked salmon, fresh herbs and roast-
parsley and saute until the mixture
ed red peppers, to name a few.
begins to boil.
Walk into the Fiddler and it could-
Add flour and cook, stirring con-
n't be further from the Anatevka
stantly
for 2 minutes. Reduce heat,
image the name implies. The back-
add
the
bay leaf, peppercorns and salt
ground music is classical. The dining
and continue cooking for 5 minutes
room is elegant. The arnvork is taste-