Bizarre Food in Philly and All the Weekly Dish
Graphic by Angelie Zaslavsky
Michael Solomonov’s lamb tongue, which Andrew Zimmern recently sampled on his show, Bizarre Foods.
We never thought of tongue as a “bizarre food,” but apparently Andrew Zimmern does. A new clip from his Travel Channel program Bizarre Foods has him sampling lamb tongue — which he dubs “Jewish bacon” — at Philadelphia hotspot Zahav with chef Michael Solomonov, reports . Check out the clip here.
A Korean Katz’s in Philly?
Image by Courtesy of Southgate
Fun fact about SouthGate, a cool-sounding new “modern corner pub” serving Korean fare in Philadelphia: John and Hyun Hwang, parents of owner Peter Hwang, are proprietors of Katz’s Deli in Bala Cynwyd, Pennsylvania, according to Philadelphia Inquirer restaurant critic Craig LaBan. We’re pretty sure there’s no relation to the Lower East Side Katz’s.
Get Your Gluten-Free Kosher Baked Goods
Opening today on the Upper East Side: The third branch of By the Way Bakery, Helene Godin’s chainlet of gluten-free kosher bakeries.
Godin left a 22-year law career to launch By the Way in New York’s Westchester County in 2011. Everything’s gluten- and dairy-free, including almond cookies, black-and-white layer cakes, sour cherry coffee cake and challahs.
1236 Lexington Ave. At 84th St., New York City
Deli Crawl in Boston
Boston’s Jewish delis don’t have much in common with each other, opines The Boston Globe’s Brad Japhe, “but the allure of the cuisine is easy to grasp.”
Among the area spots he visited recently: Weintraub’s (“This place is the real thing and to be cherished”), Rein’s New York Style Deli (“A family-run eatery with the feel of an old-school cafeteria”) and Feldman’s Bagels (“Bagels and bialys considered by devotees to be as good as anything you’d find in New York”).
Kosher Market Revealed in Crown Heights
Benz’s, a terrific little kosher market in Crown Heights, is “60 seconds” from writer Jesse Hirsch’s apartment. This week, he finally noticed it after a making wrong turn.
“For shame, Mr. Professional Food Journalist!” He said it, not us. More in October’s Edible Brooklyn.
Michael Kaminer is a contributing editor at the Forward.
This is a moment of great uncertainty. Here’s what you can do about it.
We hope you appreciated this article. Before you go, we’d like to ask you to please support the Forward’s independent Jewish news this Passover. All donations are being matched by the Forward Board - up to $100,000.
This is a moment of great uncertainty for the news media, for the Jewish people, and for our sacred democracy. It is a time of confusion and declining trust in public institutions. An era in which we need humans to report facts, conduct investigations that hold power to account, tell stories that matter and share honest discourse on all that divides us.
With no paywall or subscriptions, the Forward is entirely supported by readers like you. Every dollar you give this Passover is invested in the future of the Forward — and telling the American Jewish story fully and fairly.
The Forward doesn’t rely on funding from institutions like governments or your local Jewish federation. There are thousands of readers like you who give us $18 or $36 or $100 each month or year.
Support our mission to tell the Jewish story fully and fairly.
