Inspired by Michael Solomonov, Gideon Sasson of Moti’s Market brings the concept of Israeli barbecue to the DC area with Al Ha’Esh, full of delicious kosher Israeli-style meats and salatim (salads).
Following a successful summer of babka ice cream sandwiches at Nationals Park, On Rye’s new shop is now open, offering old standbys, like pastrami (on rye, of course), prepared to modern dining standards.
Feeling under the weather with no Grandma or Mom around to make you soup? Prescription Chicken and Soupergirl have you covered, including delivery. All you have to decide: matzah balls or not?
No time to cook to usher in 5777? Throughout the DMV, restaurants, bakeries and even bars are putting together holiday offerings. All you have to decide is: do you prefer traditional or modern?
It’s never been a better time to be a Jewish vegan. Take, for example, Doron Petersan’s new Fare Well in DC, which serves pierogi and a bagel platter with cured carrot “lox.”
Ina Yalof’s new book, Food and the City, tells the stories of 53 famous New York food establishments. Among them are some of the most prolific Jewish food spots and characters.
“Take me out to the ballgame. Take me out with the crowd. Buy me some…babka ice cream sandwiches?!” On Rye’s new stand at Nationals Park offers marbled sandwiches—both savory and sweet!
Chef Todd Ginsberg, with his partners, is the force behind Atlanta’s booming Jewish and Israeli food scene, from Jewish deli The General Muir, sandwich shop Fred’s Meat and Bread and Israeli-inspired Yalla.
A newcomer to the DC food scene, Shouk offers bright and creative Mediterranean fast food—think pitas overflowing with veggies and crunchy salads—with no meat, dairy or other animal products in sight.
Inspired by a childhood ritual of Sunday bagels and Nova salmon, Ron Goodman, a chef, is now at the helm of Ivy City Smokehouse, bringing that same smoked fish to DC-area locals.