Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Food

Where Does Ottolenghi Eat When He’s Off-Duty?

You might pick up some Jewish flavors in (Where Chefs Eat)[http://www.phaidon.com/store/food-cook/where-chefs-eat-9780714875651/] (Phaidon), the insanely ambitious guide that features – deep breath – 1,184 pages with 7,000 recommendations for more than 4,500 restaurants in 70+ countries. The bestseller’s third edition gets released April 30.

Among the 650 chefs who revealed their favorite eateries in categories like Local Favorite, Late Night, and High End: London-based icon Yotam Ottolenghi, New Orleans Israeli-food pioneer Alon Shaya, and Todd Ginsberg, who captains the acclaimed General Muir in Atlanta.

None of them chose Jewish or Israeli establishments as their personal favorites. But Joshua David Stein, one of the editors on the gargantuan project, said he didn’t expect that. “Jewish chefs are just like other chefs: they enjoy delicious things,” he told the Forward. “I didn’t really see any differences breaking down along those lines. Tel Aviv is obviously such a vibrant food city, one of the best in the world.”

So what did the chefs choose? Ottolenghi picked London’s Bao as a bargain joint and The Delaunay for breakfast. Shaya opted for legendary NoLo eatery Emeril’s as his local favorite, and Euro-Caribbean spot Compere Lapin for high-end dining. Ginsberg went further afield, choosing Hong Kong’s Australia Dairy Company for breakfast. Maoz Alonim, of Tel Aviv’s HaBasta, chose ultrahip local snack bar Jasmino for late nights, and fave Falafel Rambam for breakfast.

Dizengoff, Philadelphia-based Michael Solomonov’s hummus temple, earned raves from several chefs, as did London nouveau-deli Monty’s and Budapest Hungarian-Jewish institution Katar Etkezde.

Engage

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.