Known for cake pops and bagels, Yael Krigman’s kosher-certified Baked by Yael is now offering fresh challah, including a raisin-studded round version that will be available for the High Holidays.
Started by Israel-born Tzurit Or, Boston’s beloved Tatte Bakery and Café now counts 13 locations throughout that area. In the fall, it’s coming to DC, with three new locations opening simultaneously.
Silver Spring’s Nut House Pizza isn’t rolling just pizza pies anymore. Co-owner Michael Chelst has now added a new kosher sushi setup under the same roof called Sushi7.
A new kosher pop-up named Bubbie’s has landed on H Street, but it’s not what you think it is. Hint: You won’t find bagels, cream cheese and lox—or anything like them.
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.