The Big Apple

Local food news.

Kosher BBQ Fires Up In Crown Heights

Long-awaited smokehouse already attracting crowds.

06/30/2015 - 20:00
Staff Writer

Izzy’s BBQ Addiction, the long-awaited kosher smokehouse in Crown Heights, is finally open for service.

Kosher Trucks Catching Up

'Sandwich Factory,' serving schwarma, brings fleet to five.

06/17/2014 - 20:00
Web Editor

A new kosher food truck has joined the small fleet of five similarly-certified mobile restaurants roaming the streets of New York.

The Sandwich Factory is NYC's newest kosher food truck. Courtesy of Great Kosher Restaurants Magazine

No More Schlepping

Shelsky's of Brooklyn offers a full range of fun and funky Jewish appetizing — no trip to Manhattan required.

06/07/2014 - 20:00
Food and Wine Editor

There was a time, in the dark ages of the past, when Brooklynites craving a quality whitefish salad or a heaping plate of kippered salmon had to delay the gratification, hopping the subway or piling into the car for a too-long trip to the Lower East Side. But since 2011, all that’s changed.

Your Coffee Habit, Revolutionized

An Israeli smartphone app offers unlimited joe for a low price.

05/19/2014 - 20:00
Food and Wine Editor

Courtesy of Cups

A new Israeli smartphone app might have the power to revolutionize the way New Yorkers drink coffee.

Cups, created by a group of five Tel Aviv-based friends, is a subscription service that allows users to drink an unlimited amount of coffee all over the city for one flat price.

Za'atar, Za'atar Everywhere

Middle Eastern ingredients are popping up all over — even on bagels.

05/04/2014 - 20:00
Food and Wine Editor

The za'atar bagel, with a schmear. Lauren Rothman/JW

Growing up in Carroll Gardens, Fowad Assad’s daily breakfast was not, as you might expect of a native Brooklynite, a hard roll, a bialy or even a bowl of cereal. Instead, Assad’s mother, an American of Palestinian descent, would smear a pita with plenty of fruity olive oil, sprinkle it with a hefty dose of za’atar, and toast it in the oven. When it emerged, hot and fragrant, she’d quickly cover it in crumbled feta cheese, slice in a hard-boiled egg, roll it up and serve it to Assad.

Sohha Means Health

A new labneh-style yogurt is local, additive-free and certified kosher.

04/09/2014 - 20:00
Food and Wine Editor


When John and Angela Fout’s daughter, Savana, turned 6 months old and began to transition to solid foods, the couple faced a dilemma: what to feed her? They both loved yogurt, but when they went to the supermarket to buy some for Savana, the ingredients in all the commercial brands horrified them.

“They are a nightmare,” John said. “Full of sugar and preservatives. And many of those flavored yogurts marketed for children don’t even have live cultures in them.”

John Fout at the Sohha Savory Yogurt stall in the Chelsea Market. Lauren Rothman/JW

The Meat Of The Exodus Story

For a new generation of the Syrian Allaham family, butchering (and running restaurants) is in the blood.

04/01/2014 - 20:00
Web Editor

In the desert, the Israelites longed for the food of Egypt: its fish, cucumbers, melons, leeks, onions, garlic and especially the “flesh-pots,” in which meat was cooked.

Albert Allaham is growing his family’s generations-old meat business.  Courtesy of Rubenstein Public Relations

Starters: A Sampling Of Foodie Briefs

04/01/2014 - 20:00
Food and Wine Editor

My conversation with Theo Peck, owner of Peck’s, a new specialty food shop on Clinton Hill’s Myrtle Avenue, started with onion rolls. Peck, the great-grandson of the owner of the legendary kosher dairy restaurant Ratner’s, and I were reminiscing about the soft, onion-and-poppy-seed-topped rolls the now-shuttered Lower East Side restaurant served: slathered with fresh butter and eaten with a bowl of soup or in advance of a plate of cheese blintzes, they were a dream.

Peck’s opened on Myrtle Avenue in January.  Lauren Rothman/JW

Heated Cookoff At The JCC

Manischewitz All-Star gives former finalists a second chance.

03/31/2014 - 20:00
Food and Wine Editor

It was a second chance at success last Thursday as five previous finalists of the annual Manischewitz Cook-Off returned to Manhattan’s Jewish Community Center to compete in an hour-long cooking competition judged by representatives from magazines such as Saveur and Good Housekeeping.

From left: Ronna Farley; Naylet LaRochelle; Jamie Brown Miller (winner); Dina Burcat; Joe Carver. Lauren Rothman/JW

The Definitive NYC Hamantaschen Guide

Where to buy the tri-cornered treats this Purim.

03/11/2014 - 20:00
Food and Wine Editor


It’s that time of year again, folks: Purim! And for most children—and quite a few adults, too—the star of this holiday is the humble tri-cornered hamantaschen. In an ideal world, all hamantaschen would have a crisp, not-too-sweet crust filled with a generous amount of soft filling, but let’s face it: all too often, bakeries around town churn out dry, crumbly cookies with only the barest hint of prune, poppy or apricot inside.

The Definitive NYC Hamantaschen Guide
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