Proper Bagels in San Francisco and All the Weekly Dish

Handmade bagels at Shorty Goldstein’s.

Now, chef and co-owner Michael Siegel can truly say everything’s made in-house at , his San Francisco deli.

Goldstein finally rolled out Shorty Goldstein’s own bagels after months of experimenting.

“Our bagels are more New York than Montreal,” Siegel told Dish. “Crunchy on the outside, chewy in the middle. We bake our bagels fresh every day. They’re boiled, then baked in a convection oven. For our onion and everything bagels, the onions are mixed into the dough to avoid burning. We’ll have more flavors, hopefully, down the road. I’m especially excited to work on pumpernickel.”

Siegel added there’s a limit of 6 bagels per person without a 24 hour pre-order. Those are some seriously hot bagels.

, 126 Sutter St, San Francisco.

…And New York Bagels

Speaking of bagels: The New York Post’s Steve Cuozzo has jumped on the Sadelle’s bandwagon, calling the Soho Jewishy spot “NYC’s most exciting new restaurant.”

Cuozzo raves: “Matzo ball soup — ‘Jewish penicillin’ — is closer to Oxycontin: seductively silken chicken slices and dill-seasoned broth blunt any pain. But the big news is the return of the increasingly scarce, real-enchilada New York City bagel.”

Chinese Christmas Dinner in DC

There’s still time to book the annual Chinese Xmas banquet at Washington DC, hotspot DGS Delicatessen

It takes a village to get this one together, with chefs from across DC pitching in. There’s a Pupu platter by Erik Bruner Yang of Toki Underground and Maketto; pastrami-spiced “Peking” Duck by DGS’ own Brian Robinson; and an almond layer cake by Buttercream Bakeshop’s Tiffany MacIsaac.

The whole shebang’s $50 a person, with a $25 supplement for wine pairings.

DGS Delicatessen, 1317 Connecticut Ave NW, Washington DC.

Matzo-Ball Soup Is Hot in Columbus

Who knew? Matzo-ball soup’s a star of the menu at Columbus, Ohio, locavore spot Whitney House, says the Columbus Dispatch.

Mimi’s Matzo-Ball Soup is named for Chef Max Avon’s grandmother. “We do a nice little homage to her,” he says.

Whitney House, 666 N. High St., Columbus.

More Cochini ‘Spice and Kosher’

The second volume of landmark 2013 cookbook “Spice and Kosher — Exotic Cuisine of the Cochini Jews” will hit shelves in February.

Unlike a typical cookbook, “Spice and Kosher” serves details of the social history of the community’s cuisine, including the tradition and religion which shaped up this mixed culture. “The first book contained nearly 200 recipes. We realized that the cuisine did not end there, which is why we decided to publish another edition,” co-author Bala Menon tells New Indian Express.

Another Boost for Balaboosta

Dirt Candy chef/owner Amanda Cohen loves taking out-of-town guests to Balaboosta.

“It’s just really fresh, well-done Israeli food,” the owner of NYC’s hottest vegetarian restaurant says of Einat Admony’s West Village eatery. Cohen was chatting with The Wall Street Journal.

Jewish Fusion Trending

You know Jewish food’s a thing when it’s becoming the fusion choice du jour.

“In Los Angeles, we’re seeing dishes like pastrami quesadillas at fast food Mexican spot J&S,” reports JTA. “In Seattle, a food truck called Napkin Friends serves ‘latke press sandwiches’ in decidedly non-kosher varieties like a BLT. In New York and San Francisco, you can order Kung Pao Pastrami at Mission Chinese Food.” And El Ñosh, a Puerto Rican-Jewish mashup that started as a food truck in California, opened a pop-up in New York in October.

Bryant Park Pop-Up for Max Brenner Chocolates

Israeli-born chocolatier Max Brenner will be satisfying cacao cravings at a Bryant Park pop-up in Midtown Manhattan until January 3.

Brenner’s a fictional character, but the goods are real, like Snowies (pistachios rolled in hazelnut praline and white chocolate), Chicaos (chocolate thins with Ecuadorian cocoa nips) and Chockies (almonds rolled in praline cream and milk chocolate).

Michael Kaminer is a contributing editor at the Forward.

Proper Bagels in San Francisco and All the Weekly Dish

Tagged as:

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Proper Bagels in San Francisco and All the Weekly Dish

Thank you!

This article has been sent!