Comment

Gambit’s 2016 Fall Restaurant Guide

November 2016

By Andrea Blumenstein, Will Coviello, Frank Etheridge, Helen Freund , Della Hasselle, Holly Hobbs, Zach Hollwedel, Katherine M. Johnson, Nathan Mattise, Katie Walenter and Kate Watson

There's always something new to try in New Orleans' dining scene. Recent Top Chefcontestant Isaac Toups opens his second restaurant, Toups South, in the Southern Food and Beverage Museum this week. Newly opened spots include Emeril Lagasse's fourth local restaurant, Meril, in the Warehouse District. Not far away, the gourmet deli Part & Parcel was opened by chef Phillip Lopez, known for the refined dining at Root and Square Root. Altamura offers upscale Italian fare in the Garden District. Fans of Frenchmen Street's Three Muses can visit a recently opened second location near Carrollton and the university neighborhoods.

Read more...

Comment

Comment

Inside the Boom of Israeli Cuisine in America

November 2016

BY JAMIE FELDMAR, ZAGAT

Israeli food is having a moment in America. Or, rather: Israeli food continues to have a moment this year, with a slew of Israeli chefs expanding to new cities, winning awards and achieving a new level of culinary influence even among non-Israeli chefs. Israeli food has been simmering at our collective consciousness for a few years now — it started around the time Yotam Ottolenghi and Sami Tamimi released the cookbook "Jerusalem" in 2012, and has continued through the successes of Israeli-American chefs like Michael Solomonov, Alon Shaya and Einat Admony. We’ve covered the cuisine before, rounding up 10 Israeli dishes to know around this time last year, when we started to peek beyond falafel and hummus. 

read more...

Comment

Comment

100 Best Restaurants for Foodies in America: OpenTable Releases Its 2016 List

September 2016

By Karla Alindahao

OpenTable has just released another of its popular and much-anticipated lists: The 100 Best Restaurants for Foodies in America.

This year’s honorees are located in 30 states and Washington D.C., with California topping the list (it’s home to 17 restaurants). New York comes in second (with nine restaurants). And Pennsylvania is third (claiming eight spots). Most of the restaurants are longtime favorites (such as Bibou in Philadelphia and Girl & the Goat in Chicago) that have built a loyal following. But a handful are relatively new—such as New Orleans’ Shaya and New York’s Gabriel Kreuther.

Read more...

Comment

Comment

Times-Picayune Review of Shaya

March 2015
By: Brett Anderson 

Excellent to superior. Chef Alon Shaya honors the food of his native Israel with concise, heartfelt interpretations that deliver the sensation of previously unimagined perfection. If you dismiss what this chef is accomplishing on the grounds that you've seen it all before, you're missing out on some of the most poignantly personal cooking New Orleans currently has to offer.

Read More... 

Comment

Comment

Alon in The Daily Meal's 15 Top Chefs

March 2016
By: The Daily Meal editors

When chef John Besh hired Israeli-born chef Alon Shaya to be head chef at his newly-opened New Orleans restaurant Domenica in 2009 (and its offshoot, Pizza Domenica), he couldn’t have predicted that in 2015 Shaya would be honored with the James Beard Award for Best Chef: South due to his towering accomplishments in the restaurants' kitchens, after three years as a finalist. 

Read more... 

Comment

Comment

Shaya on 10 Best

March 2016
By: Beth D'Addono, USA Today 

Who would have thunk it? The hottest table in New Orleans isn't at one of the storied Creole palaces, traditional havens of buttery trout amandine and oysters served every which way. Instead, the toughest reservation to snag -- hint hint make that call early - is at Shaya, a modern Israeli eatery where hummas reigns supreme and avocado toast keeps company with smoky whitefish and zippy bits of pink peppercorns.

Read more... 

 

Comment

Comment

Esquire Calls Shaya Restaurant of The Year

March 2016

By: Tom Junod

And it kept coming. Besh was joined at the table by the man himself—the chef, Alon Shaya, who had a ready explanation for how food born in the desert found its way to a city born in a swamp. He was born in Israel, and when he moved to Philadelphia at the age of four, the food prepared by his mother and grandmother provided him with a connection to a past he barely had a chance to remember. He eventually came to New Orleans to work at Besh Steak, and when Katrina flooded the city he began cooking Louisiana staples for hospital and relief workers. Six years later, he traveled with his girlfriend and Besh to Israel, where he cooked "kosher Louisiana food"—duck jambalaya—for Israeli soldiers and also asked his girlfriend to marry him. They came home with Shaya already in mind, their inevitable offspring.

Read more... 

Comment

Comment

Shaya in Thrillist's 21 Best New Restaurant's in America

March 2016

By: Kevin Alexander and Liz Childers 

First, Shaya opened in the middle of the craziness of Mardi Gras, an oddly fitting time for a restaurant that stands as a beautiful celebration of another sort entirely: an ode to the Israeli-born chef’s own history with each meal a lesson in perfectly organized chaos and balance of bright flavors and giant, pillowy pita. 

Read more... 

Comment

Comment

Alon in The Forward's 50 2015

March 2016
By: Forward's editors

An Israeli restaurant in New Orleans doesn’t sound like a recipe for success, but when chef Alon Shaya opened his namesake eatery, Shaya, on Magazine Street this past February 2015, he proved the doubters wrong.

In May, he won the James Beard Award for Best Chef: South for Domenica, another of the John Besh Group restaurants whose kitchen he helms.

In early August, he cooked at the kickoff of the James Beard Foundation’s Taste America, a national initiative celebrating “local flavor from coast to coast.”

That month, Bon Appétit named Shaya one of America’s 50 best new restaurants.

Read more... 

Comment

Comment

Garden and Gun - Shaya

March 2016

By: Jed Portman

Alon Shaya, praised this year in our magazine and many others, has reached a career high serving the same dishes he has cooked with friends and family all his life: smoky baba ghanoush, creamy labneh, and comforting matzoh ball soup, to name just a few. Earlier this year, he took home the coveted James Beard Award for Best Chef: South.

Read more... 

Comment

Comment

Shaya in Saveur 100 Issue

March 2016

By: Saveur Editors 

At Shaya in New Orleans, chef Alon Shaya has created a fantastic Israeli restaurant in the land of oyster Rockefeller, muffulettas, and Tabasco sauce. His wood-roasted acorn squash with Israeli couscous mujaddara, foie gras with rose tahini on toasty challah, and slow-cooked lamb with pomegranate tabbouleh are reason enough to take a (brief) break from traditional New Orleans fare.

Read more...

Comment