DC’s favorite fast-casual restaurant, Shouk, shows that plant-based, kosher food can be flavorful, satisfying and loved by all, even those who aren’t vegan. Andrew visits and shares what’s new for the company.
Israeli Soul, a new book from the duo behind Zahav, Dizengoff, and several other restaurants in Philadelphia, is out this week. This time the focus is on simple dishes for home cooks.
Allie chats with Ellen Kassoff Gray of Equinox, Harvest Moon Hospitality Group, Manna and many other DC food landmarks about Jewish comfort food and a hot new vegan “egg” product.
For as long as Andrew Dana can remember, his father, an attorney, has wanted to open a Jewish deli. Instead, Andrew recently made that dream a reality with Call Your Mother.
We bid adieu to JFE® director Paul Entis, the creative mind behind many inspiring events and fruitful partnerships and collaborations, who left his position last month to pursue new adventures.
After last year’s kugel success, this year’s Eat Well, Do Justice! (September 17th) will feature creative takes on blintzes to raise funds for Tzedek DC’s work helping low-income DC residents fight debt-related crises.
Every year chefs, farmers, writers, environmentalists, activists and others gather at the Hazon Food Conference for inspiring and educational workshops, demos and discussions about Jewish food. This year’s is August 1–5.
Schlow Restaurant Group’s executive pastry chef Alex Levin combines Jewish and Italian flavors in a new brunch in the city and talks about his newfound understanding of the power of food.
The artfully plated dishes at Fancy Radish can’t possibly be vegan—or can they? Yes, everything—including the rutabaga fondue!—at the new DC spot from award-winning Philly restaurateurs is plant based.
With her company Sip City, Nikki Blank is reviving a drink that was popular in Colonial America—and the modern DC Jewish community has played a big role in its growth.
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