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. 

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