Restaurants

The New Crossover Cooking

The rise of ‘Jewish-slash-something else’ restaurants, here and around the country.

12/30/2015 - 08:53

The successful chef and owner of four buzzy restaurants in Manhattan, Einat Admony recently decided to take on a new challenge.

Chef Einat Admony, in front of her Manhattan restaurant Balaboosta. Courtesy of Einat Admony

Happy 125th!

At birthday dinner, famous chefs put a new spin on Katz's classics.
06/02/2013 - 20:00
Food & Wine Editor

It’s moments like last Friday night at Katz’s Delicatessen that validate my reasons for moving to New York.  

I’ve always been fascinated by American history and one of the things I appreciate most about New York, having moved here almost two years ago from the California Bay Area, is its age. When I came to Katz’s Shabbat dinner to celebrate its 125th anniversary, I couldn’t help but admire the deli’s ability to maintain its old-fashioned charm in the middle of this modern metropolis.

The deli’s enduring legacy comes from its ability to adapt to change while also maintaining its traditions. Each of the four courses at the Friday night feast reflected this balance of old and new.

Katz's strikes a balance between old and new. Richard Koek

Mensch or Mudslinger?

New York lawyer Maimon Kirschenbaum is making celebrity chefs and restauranteurs sweat in court.

05/23/2013 - 20:00
Food & Wine Editor

Kirschenbaum defends the rights of restaurant workers in court. Fotolia

Star Philly Chef Going Glatt

06/25/2012 - 20:00
Special To The Jewish Week
I have a standing invitation from Chef Michael Solomonov to bake Iraqi-style laffa bread with him at Zahav, where he and his business partner, Steven Cook, offer classic Israeli tastes in a modern setting near the historic cobblestones of Dock Street in downtown Philadelphia.
Beard Award-winning Chef Michael Solomonov taking the kosher plunge on the Main Line.

Why Is This Restaurant Different?

Few kosher eateries jump through the necessary hoops to open for Passover, but those who do are rewarded with good PR and new customers.
04/04/2011 - 20:00
Editorial Assistant

What’s a hamburger without its bun? Well it’s what’s on the menu at kosher restaurants across New York City, as they scrub down their kitchens and revamp their menus for the Passover holiday.

While most kosher eateries shut their doors for the week, a handful of restaurants will brave the trials and tribulations of opening for Passover.

“I find it one of the easiest holidays to cook for,” said Jeff Nathan, owner and chef at Abigael’s restaurant in Midtown, which will be open for Passover this year.

Chef Jeff Nathan finds Passover “one of the easiest holidays to cook for” at his Midtown restaurant, Abigael’s.
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