The Washington Post carries a snappy review of a Central Asian restaurant in NYC that specialises in kosher food. Taam-Tov is based in the Diamond District and focuses on the cuisine of Bukhara, which has a long-established Jewish community. The reviewer writes:

’11:54 a.m. I’m on my way to the Diamond District, where young men in doorways mutter, “We buy gold, we buy diamonds,” while Hasidic men hurry past window displays of sparkling jewelry. At 41 W. 47th, I walk up two flights of stairs, past the appraisal shop on the second floor and on to the dining room of Taam-Tov, a kosher Central Asian restaurant that has been getting attention from the New York press for its juicy meats, hearty portions and low prices. I’m there because, after I happened upon a review a few weeks back that mentioned that the food was from the Bukhar region, I had to Google “Bukhar.” (It’s in Uzbekistan.) I was curious, since that’s not a cuisine I’ve ever encountered in the District. That’s why I’m here: to seek out foods Washingtonians have to travel to New York to find.

’12:40 p.m. After a delicious plate of bakhsh (Bukharian pilaf studded with chunks of meat, carrots and cilantro), I’m sated but realize I made a rookie mistake: carbo-loading at the start of a food safari. I’ll have to pace myself better. The restaurant’s filling up, and I want to hit the Union Square Greenmarket before my scheduled food tour, so I cede my table to a group waiting in the doorway.’

Other reviews:
New York Times;
New York;
Time Out New York.