Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
The history of Jewish cooking is long. Almost as long is the history of jokes about Jewish cooking. (A bad matzo ball makes a good paperweight. Hahahahaha.)
Just about everyone—with the possible exception of Jewish food joke writers—will be glad to hear that we’re in a new era of Jewish cuisine. No offense to anyone’s grandmother, but several places are using well-sourced ingredients to make superior versions of brisket, babka, and of course, matzo balls.
Here they are, the great new Jewish culinary destinations. When you visit, remember this piece of classic Jewish humor: Never leave a restaurant empty-handed.
The General Muir - Atlanta, Georgia (@thegeneralmuir)
The restaurant is named after the ship that brought co-owner Jennifer Johnson's mother and grandparents over to the U.S. in 1949 after surviving the Holocaust.
DGS Delicatessen - Washington, D.C. (@DGSDelicatessen)
Wise Sons - San Francisco, California (@WiseSonsDeli)
They modestly say that their matzo ball soup is, “probably not as good as your Bubbie’s.”
Russ & Daughters Café - New York City (@LoxPopuli)
Fourth generation owners Nikki Russ Federman and Josh Russ Tupper describe the menu as a "Jewish smorgasbord." Of course they’ll serve the famed house smoked and cured fish; they’ll also be offering cocktails which is something you couldn’t get with your pickled herring and sable.
Abe Fisher - Philadelphia, Pennsylvania (@diz_and_abe)
The duo will also open Dizengoff, a hummusiya, (Israeli-style hummus) spot where Solomonov will make his stellar version of the dip several times a day.
Wexler's Deli - Los Angeles (@wexlersdeli)
Follow Wexler’s on Twitter and you can watch the progression of the pickles and brisket as they prepare to open.
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