Kish Kash
Israeli restaurant · West Village
455 Hudson St, New York, NY 10014
Highlights
Kish-Kash, Chef Einat Admony's cozy West Village spot, serves up fluffy hand-rolled Moroccan couscous paired with hearty stews in a vibrant setting.
Kish-Kash, Chef Einat Admony's cozy West Village spot, serves up fluffy hand-rolled Moroccan couscous paired with hearty stews in a vibrant setting.
"Chef and restaurateur Einat Admony will debut her latest venture, Kish-Kash, in Manhattan’s West Village neighborhood on June 18. The focus of the restaurant is traditional—'real,' as Admony puts it—Moroccan couscous, a first of its kind for the city. Here, it’s a labor of love: Admony uses a large couscousiere to cook and hand-roll the couscous before running it through a fine sieve, or a kish-kash. The final product is something radically different than what we have grown accustomed to. 'It’s like clouds—it’s very fluffy and light in color,' she says. The whole process is a labor of love and takes a minimum of two hours; Admony truly enjoys it and hopes to make 10 kilograms at a time, three times per week." - Abbe Baker
"Kish-Kash, owned by Einat Admony, is grouped with other restaurants under her ownership, indicating her presence in the industry without a specific review." - Aaron Goldfarb
"Taïm chef Einat Admony’s couscous-focused West Village restaurant Kish-Kash closed last week after a little less than two years in the neighborhood." - Luke Fortney
"Chef Einat Admony’s couscous restaurant Kish-Kash has joined the crew of vendors at the World’s Fare." - Kayla Kumari Upadhyaya
"A few months ago when Einat Admony’s Kish-Kash debuted on Hudson Street, it was thronged with customers making it hard to find a seat. Now that the crowds have subsided, you can go at 6:30 or 7 p.m. most evenings and get a table or seat at the communal table. The North African fare is even better than at opening, and the most desirable dishes include the chicken tajine couscous, and mafruma, a couscous that features a potato stuffed with flavored ground beef. Ask for the harissa, which is made on the premises." - Eater Staff
