Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Food

Cake Pops in D.C. and All the Week’s Hot Dish

Washington’s cake (pop) boss made these.

Here’s one to watch: Haley Raphael is the 23-year-old founder of , which specializes in push-up cake pops inspired by classic ice-cream pops. Washington Jewish Week reports she’s already receiving franchise requests from around the world; at the moment, she’s a very busy one-woman show out of an incubator kitchen in D.C.

The photos of her colorful pops on Instagram look pretty darned irresistible.

Grilled Israeli Goodies at Hester Nights Food Festival

Hester Nights, the food festival inside the courtyard of Midtown’s Eventi hotel, is back, says Grubstreet. And one of the star vendors is Bisska, which grills Israeli- and Mediterranean-inspired food over charcoal.

Think shortrib with harissa glaza and salad of enoki mushrooms, budding chives and cilantro over za’atar laffa bread. Yum.

Taste of Kosher Clover

Clover, the popular Boston-area vegetarian chain, is going kosher. The company was founded by the non-Jewish Ayr Muir.

In a blog post titled This Is What Kashering Looks Like, Muir explains:

“I was raised going to a small New England brick congregationalist church a couple of towns over from where I grew up. But I’ve wanted Clover to be Kosher for a long time. I had a colleague at McKinsey who kept fairly strict Kosher, and I was shocked what a nightmare it was for her to try to find food she could eat. I have no idea how many people in Boston keep Kosher, but I want Clover to be accessible to everybody and I started thinking about getting Kosher certification a long time ago.”

Wexler’s on the Move?

Wexler’s, the very cool little deli inside L.A.’s Grand Central Market, may be opening a second location. Eater says the Wexler’s crew is scouting for a second spot. No details yet, but we’ll be following the story — along with every deli-lover on the West Coast…

Another One Bites the Dust

Cue up that old Queen song; another Jewish deli has shuttered.

Miller’s East Coast Delicatessen in San Rafael, California, shut its doors last week after just three years.

Owner Robby Morgenstein also has stopped supplying the Marin County JCC with grab-and-go items such as sandwiches, baked goods and matzo ball soup, J Weekly reports.

Morgenstein’s San Francisco location will stay open.

Plant-Based Pastrami

Maybe the future of the deli resides at places like Atlas Meat-Free Delicatessen, a stand at Hollywood, Florida’s, Yellow Green Farmer’s Market.

Owner Ryan Bauhaus just introduced the Rachel on Rye — six ounces of vegan pastrami and cheese topped with German and Latin sauerkraut and Atlas’ signature mustard, all layered on Jewish rye and served with a dill pickle.

A friend “begged” Bauhaus to create a vegan sandwich “that reminded him of a Jewish deli,” says the Broward/Palm Beach New Times.

Michael Kaminer is a contributing editor at the Forward.

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

— Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.