Eat, Drink & Think is your daily destination for recipes, restaurant news, holiday menus and great food journalism — all through a Jewish lens. From the traditional to the cutting edge, we explore the worldwide Jewish culinary landscape and bring…
Food
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The 10 Best Restaurants in Tel Aviv
If there were ever such a thing as an “Israeli kitchen” this would be it. In a light-filled, spacious room in a German Templar building that has been revamped as part of the Sarona complex, one can slip onto a comfy bar stool and enjoy the culinary show of Ran Shmueli’s dizzying, captivating open kitchen….
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Kosher Foods Go Missing in Vermont
A wide variety of kosher foods have disappeared from grocery shelves in Vermont after the state’s strict GMO labeling law went into effect July 1. At least one supermarket, in the capital city of Burlington, explained that it could no longer offer certain kosher products because their manufacturers did not update their packaging to comply…
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Star-Trek Themed Beer From Shmaltz Brewing at ComicCon
Shmaltz Brewing is boldly going where no beer has gone before. The brewery’s celebrating the 50th anniversary of the original Star Trek with two limited-edition ales, Golden Anniversary Ale: The Trouble With Tribbles and Golden Anniversary Ale: Voyage To The Northeast Quadrant. Your local Trekkie can explain both titles, which are based on iconic Star…
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Kosher at the Convention
As the Republican National Convention winds down, it’s safe to say that some of what went down wasn’t exactly kosher. But the food was a different story. A pop-up from Chabad is supplying kosher-keeping conventioneers with eats from Chef Dave’s Catering, a kosher catering business based in suburban Beachwood. Breakfast, lunch and dinner are being…
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Talking Hummus With Mimi Sheraton at New York’s Hottest Israeli Eatery
“First of all, it’s all delicious,” Mimi Sheraton said of the beautiful Middle-Eastern spread set before us at Dizengoff NYC — when we finally paused from our avid eating long enough to assess the situation. “Earthy, exotic, a very different flavor palate from what we think of in this country as Jewish cooking.” The estimable…
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Israeli Whisky Comes to America
Israeli whisky has arrived in America. The Golan Heights Distillery from the mountains on the Syrian border is younger than Tel Aviv’s Milk and Honey — its domestic rival — but its finished product arrived in New York on or around Bastille Day (July 14), about a year ahead of the promised competition (whose three-year…
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World’s Best Rugelach for Breakfast
The first time I tried rugelach from Marzipan Bakery was not in Israel, where the famous bakery is located, but in an office in Midtown Manhattan. A then-coworker of mine had schlepped home two kilos (more than 4 pounds) of the chocolate swirled pastries in his carryon and was gleefully handing them out like an…
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Was an Israeli Artist Ripped Off by a Toronto Restaurant?
Early Mercy, a new hotspoton Toronto’s hip King Street West, has been accused of copying art by Tel Aviv artist Amit Shimoni for its walls. Amit Shimoni’s Hipstory portrait series recasts historical figures as contemporary hipsters. Early Mercy made those portraits a prominent part of its décor – minus attribution to Shimoni, The Toronto Star…
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College Freshman Rolls Out Kosher Food Truck in D.C.
A 19-year-old George Washington University freshman with zero culinary experience is the brains behind Brooklyn Sandwich Company, a new Glatt kosher food truck in DC. A generous donor and a crowdfunding campaign helped get Carly Meisel’s new business off – or on – the ground. There’s a pastrami sandwich, beef brisket and cholent. But the…
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New Boston Deli Serves Up Haimish Eats and Yiddish Vocab
Don’t look for fusion kreplach or molecular matzo balls at Mamaleh’s, which opened in Boston last week. The menu’s a mix of straight-up deli classics, from borscht and blintzes to latkes and noodle kugel. A pastrami knish is as experimental as the lineup gets; if anyone’s tried it, we want to hear from you. Do…
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Taste Testing ‘A Taste of Rome’
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “Tasting Rome: Fresh Flavors & Forgotten Recipes from an Ancient City,” by Katie Parla and…
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