Skip To Content
Get Our Newsletter
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe
Eat, Drink + Think

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.

Engage

  • SHARE YOUR FEEDBACK

  • UPCOMING EVENT

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit the Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, images, and credit to the Foward. Have questions? Please email us at editorial@forward.com.

We don't support Internet Explorer

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