Is the world ready for honey-butter pizza? Aaron Harsha thinks so. The 28-year-old New Orleans native is chef at Lady’s, a huge new Brooklyn Italian joint. Pizzas and pastas are the stars, but Harsha’s personal touch elevates it a notch — think casoncelli (a type of stuffed pasta) with short rib and sunchokes, or a…
Until Alon Shaya opened his amazing James Beard-award-winning Israeli restaurant in New Orleans, the city didn’t register as a place to go for Jewish food. But it turns out that Shaya is far from the only eatery offering excellent Jewish cuisine, whether Israeli or of the deli variety. Jews have been living in New Orleans…
Michael Kaphan’s bubbe helped get him into the New Yorker. No, she’s not his publicist. But Kaphan, chef-owner of recently opened Gramercy Farmer & the Fish in Manhattan, features her chopped liver recipe on his farm-to-table menu. “Sautéed in chicken fat and mixed with herbs and hard-boiled egg white, it’s luxuriant enough to be the…
You could say Jon Eisen got his on-the-job training early. At Between the Bread, the legendary Manhattan eatery and catering company founded by his mother, Ricky Eisen, in 1979, Eisen said he would always do his Hebrew school homework “on one of the café tables, in front of customers.” Chefs would pull him into the…
Of restaurant meals I’ve had around the world, my dinner at Philadelphia’s Vedge stands out. Chef Rich Landau coaxed flavors and textures I didn’t think possible from plant-based food; his wife and pastry chef, Kate Jacoby, blew me away with sumptuous non-dairy desserts. Now, the couple has come out with their second cookbook. “V STREET:…
Rooster Soup Company has a lot in common with other restaurants from Michael Solomonov’s Philadelphia-based restaurant group CooknSolo: Haute comfort food, cool décor and general lack of attitude. But unlike its siblings, including hotspots Abe Fisher, Dizengoff and Zahav, Rooster Soup Company won’t earn CooknSolo a cent. Instead, the eatery’s profits will benefit Broad Street…
My radar went off when Shayne Gryn told me his entire staff had called in sick. Strange though it sounded, I took him at his word. It was Labor Day weekend 2016. I was leading a group of 16 Forward fans on a tour of Jewish Montreal and Toronto. As one of our dinner stops,…
Zak Stern can understand why a Miami newspaper called his new deli “New York-style and Florida-sourced.” But the cheerful, soft-spoken proprietor of Zak the Baker says they got it wrong. “It’s what my ancestors would have opened if they’d landed in Miami instead of Ellis Island,” Stern said. “Ashkenazi Jewish food, but with fish and…
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