Hot L.A. Chef Inspired by Rosh Foods From Childhood in Israel
Bestia, the Los Angeles hotspot that books up months in advance, doesn’t offer High Holidays menus. But chef Ori Menashe is all about the New Year.
His Italian-inspired cuisine is heavily influenced by childhood erev Rosh Hashanah meals prepared by his Georgian-Jewish father in Israel, he tells the Jewish Journal.
On the table during these all-night feasts: Terrines of foie gras or beef kibbeh patties; at least a dozen plates of mezze-style salads; saffron-infused chicken soup; and a main course of grilled or roasted fowl.
“My father would have like 30 quails on a bed of rice with dill, pine nuts and dried fruit, depending upon what he had in the pantry,” Menashe recalls.
More of the Week’s Hot Dish:
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 journalism this Passover.
In this age of misinformation, our work is needed like never before. We report on the news that matters most to American Jews, driven by truth, not ideology.
At a time when newsrooms are closing or cutting back, the Forward has removed its paywall. That means for the first time in our 126-year history, Forward journalism is free to everyone, everywhere. With an ongoing war, rising antisemitism, and a flood of disinformation that may affect the upcoming election, we believe that free and open access to Jewish journalism is imperative.
Readers like you make it all possible. Right now, we’re in the middle of our Passover Pledge Drive and we still need 300 people to step up and make a gift to sustain our trustworthy, independent journalism.
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.
Only 300 more gifts needed by April 30