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.
Two Maryland-born gems, Moorenko’s and Pitango Gelato, offer small-batch, super-premium ice cream made from the highest-quality, fresh, local, wholesome ingredients—just what summertime calls for.
No seder to go to, but still looking for a traditional (or untraditional!) holiday meal? From matzah balls in bone broth to spicy Italian fish, restaurants around the DMV have you covered.
Sunflower Bakery in Gaithersburg expects to make 30,000 hamantashen this Purim. But its training program for people with learning differences—the only one in Maryland—is what makes it so much more…