Hummus, Falafel, and Pork? | The Jewish Week | Food & Wine

Hummus, Falafel, and Pork?

Hummus, Falafel, and Pork?

Courtesy Barbounia

The Rise of Israeli Chefs in New York

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New York- based Israeli chefs are serving up the food of their homeland, with a twist.

A recent article in the Wall Street Journal interviews several prominent Israeli chefs who are more committed to new and interesting flavor combinations than to only working with traditional Israeli foods such as falafel and hummus or following the laws of kashrut. 

Most of the chefs interviewed incorporate elements of the New Israeli Cuisine into their restaurant menus, and that often means that they are experimenting with decidedly treyf ingredients. Some, such as Amitzur Mor, retain an element of tradition. His restaurant, Barbouina (which classifies itself as Mediterranean), hosted an Israeli-style Rosh Hashanah meal (not kosher). 

Other chefs included in the article are Meir Adoni, who will soon be opening a restaurant called Nur in the Flatiron District, Michael Solomonov, the chef behind Chelsea Market's Dizengoff hummus joint (as well as several restaurants in Philadelphia), Gabriel Israel, of the Green Fig, and Einat Admony, who is credited with bringing Israeli food into the New York dining scene. 

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