Even before they joined forces to establish Standout Public Relations, a PR company for the restaurant industry, Julie Melnick and Jennie Kuperstein had a lot in common, including strong Jewish identity.
In 2018, Rabbi Shmuel Herzfeld and Maharat Ruth Friedman of Ohev Shalom teamed up to establish DC Kosher, which certifies vegan and vegetarian restaurants, offering more kosher options in the DMV.
Israel has always had a wide variety of kosher options (certainly more than the DC area), but these days they’re more creative, diverse and representative of international cuisines than ever before.
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.
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.
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.