Houston may have Ziggy Gruber, but Los Angeles has its own Deli Man — Micah Wexler, dubbed “the Seth Rogen of chefs” by our own Leah Koenig. More of This Week’s Food News Four Season’s Restaurant’s Jewish Soul Shuka Truck Really Gets Around! Reubens in Berlin and All the Week’s Food News Now, two years…
Newish Jewish deli Louis Pretty gets a shout-out in Travel + Leisure this month as part of a rocking food scene in Berlin. The Kreuzberg eatery’s “German interpretations of American Jewish deli food” like Reubens and matzo-ball soup “typifies Berlin’s current global outlook,” the mag says. If anyone’s tried it, Dish would love to hear…
It’s rare for New Yorkers to have restaurant envy. Isn’t everything we could possibly want to eat right here? But ever since I became aware of what Chef Michael Solomonov is cooking up in Philadelphia — at Zahav, Dizengoff, Percy Street Barbecue, Abe Fisher and Federal Donuts — I’ve been reckoning with an ugly tinge…
Coming soon to a kosher restaurant near you: shrimp. The U.K. Daily Mail reports that a San Francisco outfit called New Wave Foods has grown fake shrimp in a lab using red algae — which the crustaceans feed on — and baking it with a plant-based protein powder. Its very realness may become a problem….
Is there a secret gay history behind Montreal’s iconic Schwartz’s Deli? Sure sounds like it, according to one local historian. Eiran Harris, archivist emeritus of the city’s Jewish Public Library tells MTLBlog that “we can’t rule out a romantic edge to Reuben [Schwartz, the founder] and [owner Maurice] Zbriger’s relationship. This was the 1930s after…
Dish spent part of the weekend at NADA Art Fair, the younger, looser sibling of New York’s massive Frieze New York. Among the works on display: This bacon Star of David by New York artist Chloe Wise at the booth of Geneva’s Galerie S. Bertrand. Don’t panic; no pork was used in the creation of…
Anti-Semitism may be running rampant in Budapest, but so is a Jewish-food craze. At least that’s what Travel + Leisure discovers in its latest issue: “Jewish food — whether descended from the Mediterranean or the shtetl — is hugely popular right now… Food trucks serve knishes stuffed, oddly, with lamb, and serious restaurants, like Macesz…
Last week, Dish told you about The Matzo Project, a new artisanal-matzo brand from two Brooklyn pals. Now, the same duo’s behind — wait for it — matzo ice cream. The Land of Milk and Honey is Ample Hills Creamery salted honey ice cream paired with The Matzo Project’s cinnamon-bun matzo buttercrunch, which mixes white…
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