Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Food

Boston’s on a (Deli) Roll

Image by Courtesy of Exodus Bagels

First, so-square-it’s-hip deli Mamaleh’s opened to raves. Next, the exodus may end for Exodus Bagels, which sells its beloved kettle-boiled product at local farmers markets. A permanent home should open by December, owner Adam Hirsh says. And sauce purveyor Steinbones is looking to open a “Jew…ish-influenced BBQ joint” where smoked short rib pastrami, brisket, latkes, fried matzo balls “and other goodness” will star. Stay tuned.

New Jersey’s New Seasons

A shiny new outpost of Seasons, the fast-growing kosher supermarket chain, opened this week in Clifton, New Jersey. Look for a bakery, sushi counter, deli, prepared-food counter and an impressive selection of gluten-free goods. More at the Jewish Link of N.J.. It’s the brand’s seventh store.

Jewish Developer’s New NY Food Hall

Food-hall mania is gripping The Big Apple, and the latest – planned for the South Bronx – is coming from Jewish developer Keith Rubinstein.

Jewish Business News reports that Rubenstein’s turning a 16,000-square-foot former warehouse into Bruckner Market, which will include restaurants, fresh food and a microbrewery. But instead of pursuing local purveyors as partners, Rubenstein is going to operate the venues himself. Look for a late-2017 opening.

Image by Facebook

No-Longer-Just-Wandering Jewish Food, Part II

Challah!, the hugely popular food truck in Columbus, Ohio, is setting up a kitchen inside local watering hole Woodlands Tavern. The truck will keep rolling under the watchful eye of Chef Catie Randazzo, who launched Challah! in 2013.

The Woodlands branch will serve an expanded menu, with new items like pastrami chicken wings and a sandwich called — ahem — The Gentile, with braised pork, Dijon, jalapeños and pickled cabbage. More at Columbus Underground.

Delicious beet burger from Yam Chops

Toronto’s ‘Veggie Butcher Shop’ Turns 2

Mazel tov to Toronto “vegetarian butcher shop” Yam Chops, which just marked its second year slinging delicious plant-based shawarma, lox — it’s made of carrots — and a superb beet-based burger. Michael and Toni Abramson run the joint, along with daughters Jess and Leya.

Michael Kaminer is a contributing editor at the Forward.

A message from our editor-in-chief Jodi Rudoren

We're building on 127 years of independent journalism to help you develop deeper connections to what it means to be Jewish today.

With so much at stake for the Jewish people right now — war, rising antisemitism, a high-stakes U.S. presidential election — American Jews depend on the Forward's perspective, integrity and courage.

—  Jodi Rudoren, Editor-in-Chief 

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.