You could say matzo’s always been artisanal; it’s a labor-intensive product that usually bears the maker’s stamp. But Brooklyn’s is upping the ante with “small-batch” matzo in buttercrunch and salted varieties. A handful of retailers across NYC now carry it; more roll out on April 15. The box alone makes The Matzo Project worth seeking…
Delectible dishes on display at Yotam Ottolenghi’s flagship shop in London. I don’t tend to plan the heck out of vacations, because when we travel as a family we like to pretend we’re natives. We prefer apartments to hotels and we quickly master the public transportation system, if there is one. Having said that, I…
Canter’s Deli, an L.A. icon, is trying its hand in Las Vegas (again). Three years after retreating from Las Vegas, where it had opened an outlet at the Treasure Island casino, is coming back in a big way. The iconic L.A. delicatessen will open a 4,200-square-foot branch at the Linq, a splashy new gambling resort…
Schmaltz is a key ingredient in the base for Ivan Orkin’s shio ramen. Schmaltz is hot, says hip mag. At Ivan Ramen, the Lower East Side spot from the New York chef who took Tokyo, Ivan Orkin, schmaltz is a key ingredient in the base for his shio ramen. Chef David Santos, who operates a…
A Sephardic Jewish eatery may be the next project for celeb chef , whose restaurant empire spans Washington D.C., Beverly Hills, Las Vegas and South Beach. “I want to open a Sephardic Jewish restaurant. I think L.A. should be the place for that,” the chef behind hotspots like The Bazaar and Oyamel tells Munchies. Stay…
For sale: 30-year-old restaurant located in world-renowned gourmet ghetto. Under same ownership for past two decades. Seats 110. Longest standing of its kind in East Bay. Pastrami smoker, deli counter and large stockpot for matzah ball soup included. New parklet in front. Price: negotiable. Then again, maybe a classified ad isn’t the best way for…
A veteran of Michael Solomonov’s Zahav is striking out on her own with a bakery focused on Jewish breads. Thirty-year-old chef Tova du Plessis, who’s been a line cook at Zahav and worked the kitchens in a gamut of Philadelphia hotspots, will open the Jewish-baked-goods-focused next month on Passyunk Avenue, home to a vibrant indie-restaurant…
An image of Zane Caplansky hanging in one of his deli’s Pearson International Airport offshoots. Look out, world: , the hugely popular Toronto deli, is about to expand in a big way. “Canada needs a little chutzpah, and I’ve got plenty to spare,” Zane Caplansky, the restaurant’s irrepressible founder, told the Forward. “Our goal is…
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