Can artisan food change a refugee’s life?
You can almost hear the kvetching over these bagels: They’re too small! Oy, so hard! My teeth!
Einat Admony’s heading to Washington.
There’s an entrée called Shabtai-Style Fish on the menu at New York’s newest Middle Eastern restaurant, Lamalo, that has special significance for owner Gadi Peleg. “That’s the one that’s closest to my heart,” he says, “and we worked diligently to get it just the way that reminds us of our childhood.”