If there were ever such a thing as an “Israeli kitchen” this would be it. In a light-filled, spacious room in a German Templar building that has been revamped as part of the Sarona complex, one can slip onto a comfy bar stool and enjoy the culinary show of Ran Shmueli’s dizzying, captivating open kitchen. The service on the bar is excellent. Don’t miss the particularly creative cocktails made of plants and fruit.
A wide variety of kosher foods have disappeared from grocery shelves in Vermont after the state’s strict GMO labeling law went into effect July 1.
Shmaltz Brewing is boldly going where no beer has gone before.
As the Republican National Convention winds down, it’s safe to say that some of what went down wasn’t exactly kosher. But the food was a different story.
“First of all, it’s all delicious,” Mimi Sheraton said of the beautiful Middle-Eastern spread set before us at Dizengoff NYC — when we finally paused from our avid eating long enough to assess the situation. “Earthy, exotic, a very different flavor palate from what we think of in this country as Jewish cooking.”