What do a Southern staple like okra and an Israeli favorite like tahini have in common? New Orleans chef Alon Shaya brings sabra tastes to the Big Easy.
Brisket holds a central place in Jewish culinary imagination. With Texas barbecue and upscale shwarma recipes, it’s finally getting its deserved respect.
In the final installment of our Chosen Chefs series, we head to New Orleans to catch up with chef Alon Shaya, executive chef of Domenica. Like all of the chefs we’ve profiled, Shaya is a member of the tribe who’s worth keeping on your radar. If we were the betting type, we could some James Beard Awards in his future.