DC’s “Cool” New Restaurant
Restaurateur Ashok Bajaj’s new Sababa brings modern and traditional Israeli and Middle Eastern flavors to Cleveland Park. And its name, which means “cool,” has its own special story.
Alon Shaya: A Chef and a Storyteller
Award-winning chef Alon Shaya’s new cookbook isn’t your ordinary cookbook. Instead of appetizers, entrees and desserts chapters, it’s broken up into short stories about his life with recipes for each period.
Pass Over the Cooking to Someone Else
Don’t have time to cook or space to host? That doesn’t mean you have to pass over Passover! All around town there are plenty of restaurants putting together special meals.
Bringing Jewish Values to the Table
Before Mikey Fabian was the sous chef at Rosario (and soon at Rappahannock Oyster Company) or line cook at 1789 and Rose’s Luxury, he was in BBYO and a student at CESJDS.
Ten Years of Tasty Fundraising
For the tenth year of Sips & Suppers, which raises money for DC Central Kitchen and Martha’s Table, Susan shares a behind-the-scenes look at the dinner prepared by Chefs Michael Solomonov and Adam Sobel.
Uncorked: Refreshed Wine Bar and Market
Owner Diane Gross opens up about about the new Cork, which, ten years after opening, has settled above its sister business Cork Market & Tasting Room to create a whole world of wine.
Manna Falls in Downtown DC
To prepare for opening Manna at the Museum of the Bible, Chef Todd Gray and his wife Ellen Kassoff Gray did research on Bible-era diets and traveled to Israel to learn more.
Jewish Food Takes a Vacation
Chef Adam Greenberg can summarize Jewish food for you in one word: brown. And while his upcoming restaurant concept isn’t Jewish, it captures a lot of Greenberg’s Jewish food experiences.
18 Under 36: DC Jewish Foodies
Once known as a city with not much to write home food wise, DC is definitely on the map now. Meet the 18 DC Jewish foodies under age 36 you should know.
This is How She Rolls
Melanie Shurka’s New York City restaurant Kubeh is a modern-day ode to the beloved Middle Eastern “dumpling” served across the Middle East and adopted by Jews who came to Israel.
