Balaboosta

"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

"Balaboosta, from chef-owner Einat Admony, didn’t quite bring shakshuka to Manhattan when it opened in Nolita in 2016, but it helped unfamiliar locals fall in love. Its brunch menu highlights the dish with a traditional version that can be topped with merguez sausage, as well as a “yellow” shakshuka made with coconut milk." - Paul Schrodt

"Some of our favorites include Balaboosta, Dagon, where the breads, and the short rib tagine can’t be missed." - The MICHELIN Guide

"It’s hard to walk by and avoid falling in love with this thoroughly charming Mediterranean favorite and its keen (if wandering) eye on Sephardic cuisine. Rebooted in a quaint new space, the open kitchen takes center stage in this bright and airy space.Golden brown crispy green olives are deliciously salty and rich, setting the meal off on the right path. Then, ceviche in a strawberry gazpacho broth is equal parts sweet and savory. Yellow cardamom pappardelle tossed with spring peas and curls of shaved feta is a fragrant, surprisingly light dish thanks to the green labne, but oh, those chocolate fingers. Imagine an upmarket Kit Kat with cornflake-crusted bottoms topped with Turkish coffee-laced ganache and you'll get the drift of this decadent dessert." - Michelin Inspector

"This Israeli restaurant in the West Village is offering at-home Rosh Hashanah dinner kits that will feed 3 or 4 people. Each one comes with everything from hummus with green schug to a Moroccan fish ktzitzot and honey cake, so you can check the mental box of consuming honey to ring in the new year the way your ancestors would have wanted. Place your order by Thursday, September 2nd by 2pm for pickup on Monday, September 6th between noon and 3pm." - hannah albertine