Miznon

Mediterranean restaurant · Chelsea

21

@newyorker

A Tel Aviv Restaurant Brings Bacchanalia and Technique to Hell’s Kitchen | The New Yorker

"Miznon, which goes through hundreds of heads of cauliflower a day for the humbly named “baby cauliflower,” a marvel of technique that renders a crispy exterior and a near-custard center. It costs less than ten dollars and can be consumed, in Chelsea Market, on bleachers." - Shauna Lyon

https://www.newyorker.com/magazine/2019/07/01/a-tel-aviv-restaurant-brings-bacchanalia-and-technique-to-hells-kitchen

435 W 15th St, New York, NY 10011 Get directions

miznonusa.com
@eyaltomato

21 Postcards

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