A new opening in the Financial District proves to be an irresistible lure for Forward employees.
New York is in the midst of an Israeli food movement, and one 5-foot mother of two, who zips between her Brooklyn home and her downtown Manhattan restaurants on a candy-pink Vespa, is leading the charge.
Chef Einat Admony of Taim and Balaboosta fame will open her third restaurant this summer. We caught up with her to hear about mint-tea gelato and what “New Israeli” food means to her.
After a week of packaged hummus, the Forward’s taste testing team was particularly excited for this day of hummus week: freshly-made hummus from some of New York’s top Israeli spots. Eager looks and impatient sighs of “Are you ready yet?” attested to the anticipation and eagerness that permeated the office on the morning of testing.
Growing up in Israel during the 1980’s, falafel was king. Twice a week I traveled from my Kibbutz to the city of Petah Tikva, for an intense ballet class. To the naked eye I seemed like any other disciplined ballerina, but actually my mind was filled with sinful thoughts of the tahini dripping falafel sandwich that awaited me at the end of the pirouette session.
Falafel and shwarma are so ubiquitous in Israel and in the American Jewish cuisine that it would be easy to think that there are no other iconic sandwiches of Israel. For those who think this – I am supremely sorry that up to this point, you have been deprived of sabich.