New in Toronto: , a tiny downtown spot serving latkes, matzo-ball soup, chopped liver, knishes and kilometer-high sandwiches — this is Canada, after all. According to BlogTO, the place is named for Sid Starkman — the late president of Chicago 58 Foods, “a Toronto institution famous for its Jewish style salami, hot dogs and cured…
The shop on Ludlow and Houston will no longer be the only place to pick up the prized pastrami when a satellite shop opens in DeKalb Market next year. When in June that Katz’s Deli might expand to Brooklyn, owner Jake Dell called the rumor “unconfirmed.” As of this week, that’s changed. Katz’s has announced…
Michael Solomonov’s lamb tongue, which Andrew Zimmern recently sampled on his show, Bizarre Foods. We never thought of tongue as a “bizarre food,” but apparently Andrew Zimmern does. A new clip from his Travel Channel program Bizarre Foods has him sampling lamb tongue — which he dubs “Jewish bacon” — at Philadelphia hotspot Zahav with…
Brunching with legendary Jewish-food authority Arthur Schwartz at New York’s hot new artisanal appetizing restaurant. I first met Arthur Schwartz in late 2006. I was 24, still fairly new to Brooklyn, and just beginning to dip a spoon into the field of food writing. Arthur was a lifelong New Yorker and a pioneer food writer…
Artisanal cocktail accoutrements at the bar of Imperial Craft Cocktail Bar, which garnered a coveted spot on Drink International’s list. A leading publication on alcohol for the first time ranked an Israeli pub on its list of the world’s 50 best bars. Drink International placed Tel Aviv’s at number 17 on its list, published earlier…
Danny Meyer, chief executive officer of the Union Square Hospitality Group, has announced plans to eliminate tipping at his restaurants. The first word that pops into my head when I think about Danny Meyer restaurants (Union Square Café, Gramercy Tavern, Maialino and the Modern, to name a few) is “hospitality.” Meyer’s 13 New York City…
Award-winning chef Michael Solomonov spends five nights a week manning the bread station at his popular Philadelphia restaurant Zahav. His new cookbook shows readers how to reproduce the prized pita and laffa at home. Michael Solomonov and business partner Steven Cook may have opened nearly a dozen Philadelphia restaurants in the past decade, but Chef…
This salad contains homemade pickled onions, which wake up a slew of recipes. Chef Michael Solomonov came up with them because he realized raw onions didn’t always appeal to the American palate. “So the quick-pickle treatment is really attractive,” he said. “You can eat a bunch of it. It’s nice, it’s refreshing, but it’s still…
100% of profits support our journalism
