Restaurant Seders.

Traditionally, the Seder is a home-cooked meal. But several Los Angeles restaurants will be whipping up Passover servings in their signature styles.

At Jar, Chef Suzanne Tracht won't be ladling your mother's matzo ball soup. She's got a matzo ball consomme with spring vegetables on the menu.

"We do kind of twist it, but we try to keep it with the symbolic things that Passover represents," said Tracht. "It is a really nice feel in the restaurant."

At Spago, Chef Lee Hefter is up to the challenge of making gefilte fish tastier. The restaurant, which has served up Passover dinner for 21 years, is plating homemade gefilte fish of whitefish, carp and pike.

Both Jar's and Spago's kitchens will be cooking up Passover dishes for the second night of Passover, April 24. The restaurants will bring in rabbis to officiate.

Tracht said that about 80 people, both gentiles and Jews, attend Passover dinner at Jar. The kitchen sticks to some Passover restrictions--no bread is allowed--but the dinner isn't kosher. "If you were that kosher, you probably wouldn't be coming to a restaurant anyway for dinner," said Tracht.

Spago and Jar rearrange their tables for Passover so they can serve up the multi-course meal family-style.