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"Taïm mastermind Einat Admony continues her Middle Eastern food revolution in New York with the recently opened Kish-Kash, which focuses on undersung couscous that’s made from scratch in a laborious process. The sunny, tile-filled West Village space turns out slow-cooked lamb over the fine semolina grain. Eater critic Robert Sietsema says it’s “simultaneously chewy and tender.”" - Paul Schrodt