There are three different types of Kosher food:

• Meat — Usually beef, chicken, lamb, turkey, etc.
• Dairy — Milk, cheese, yogurt, ice cream, certain kinds of fish that have fins and scales (such as salmon, tuna, herring, etc.), etc.
• Pareve — Most fruits, vegetables, most types of bread, most types of pasta, rice, eggs, and most other Kosher foods that contains neither meat nor dairy products.

For food to be considered Kosher, it must adhere to all Kashrut laws and only afterwards must be blessed and approved by a moshgiach.

Meat products can never be mixed with dairy products — otherwise, the food is no longer Kosher. In fact, for those people who eat according to Kashrut laws, meat products and dairy products cannot be eaten within a certain number of hours of each other, and there are usually two complete sets of dishes and cookware in their homes (not counting sets for the Passover holiday): one set for dairy meals, and one set for meat meals.

Pareve foods may be eaten with virtually anything at virtually any time.

Additionally, shellfish (such as crabs, shrimp, scallops, mussels, clams, etc.) and pork products (such as traditional bacon, Canadian bacon, ham, pork chops, etc.) are never Kosher. Pigs do not have a cloven hoof nor does it chew its cud, and no animal without a cloven hoof and does not chew its cud can ever be considered Kosher.

By no means am I an expert on Kosher food and its laws, so whomever cares to elaborate on what I have written here is welcome to do so for the edification of those who do not understand what Kosher means.

Here is a primer on Kashrut for those who are interested.

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Will the restaurant be a glatt (smooth, or more commonly referred to as “strictly”) Kosher restaurant, Dovster?