Your email is not valid
Recipient's email is not valid
Submit Close

Your email has been sent.

Click here to send another

Tel Aviv’s Taste of the South

At NOLA bakery, Israelis sample pecan pie and buttermilk biscuits—with a side order of American culture

Print Email
Pastries at NOLA in Tel Aviv, with owner Talya Rasner in background. (All photos Karen Biton Cohen)

Rasner, who from an early age baked at home, isn’t a professional baker, and it was by chance that a mutual friend introduced her to Harriet Sternstein, a Jewish pastry chef from New York who recently made aliyah after having lived in Paris—where she opened Europe’s first gourmet dog bakery, Mon Bon Chien. Rasner found in Sternstein her culinary soul mate, who understands what it is to wax nostalgic about Pop Tarts and Peppermint Patties. Now NOLA’s head baker, Sternstein happily prepares Rasner’s treasured family recipes, like Grandma Nat’s poppyseed cake, made with sherry, or “Lea Jean’s munchies,” which are Talya’s mother’s cousin’s version of mandelbrodt. “My mom’s cousin, Lea Jean, lives in Memphis, where she’s locally famous for her special mandelbrodt cookies, which she makes with pecans—popular in the South—instead of the traditional almonds,” Rasner explained. “Whenever she’d bring my grandmother a box, she would hide them in the freezer and nosh on them straight from the freezer, because if anyone in the family would have known that she had them, they would vanish in 10 seconds. For years, I tried to get Lea Jean to give me the recipe, but she never did. Finally, when I opened NOLA, she conceded the recipe. I promised to name them after her and to never reveal her secrets to anyone.”

NOLA is also a café, serving breakfast and light meals: sandwiches, salads, and even the ultimate American comfort food, macaroni and cheese. The house specialty is called blackstone biscuit, NOLA’s version of eggs benedict, in which poached eggs, bacon, and fried tomato, dripping with Hollandaise sauce, rest inside a Southern buttermilk biscuit, instead of the usual English muffin. Not all Israelis are partial to NOLA’s use of bacon. “It’s this Israeli thing that even nonreligious people have something against pork,” Rasner said. “They don’t mind eating shrimp, but they shudder at the thought of bacon.” Nonetheless, NOLA has already acquired a loyal fan base, including observant Americans living in Jerusalem, who drive all the way to Tel Aviv for a taste of home. “They don’t eat bacon, but the fact that they even come here is impressive,” said Rasner. “They tell me they never eat in restaurants that aren’t kosher, and that NOLA is the only exception.”

Because Rasner had also studied design, she was very deliberate in planning the look for her bakery: “Since the beginning, I had a very clear vision of what the place would look like, what it would smell like, how it would feel,” she said. NOLA’s dining area spreads out to the backyard and has a distinct romantic feel, mixing new furniture with natural wood pieces and vintage findings imported from American flea markets to create a haven of old-time America in the heart of Tel Aviv. “Some people tell me that the place looks European,” she said with a giggle, “but they only say that because it doesn’t subscribe to the stereotypical America that many Israelis have in their mind.”


Like this article? Sign up for our Daily Digest to get Tablet Magazine’s new content in your inbox each morning.

1 2View as single page
Print Email
judahdan says:

Went there last month- lived in New Orleans for 3 years. I highly recommend NOLA. Had a great time.

This really doesn’t interest me if I’m going to get real New Orleans food why would I go to Israel to sample Creole or Cajun cuisine? I would go to Tujagues or Central Grocery for a sandwich.

Lynne T says:

Aren’t you just the biggest kvetch going.

You’re not. Israelis are.

Please tell us more about why you’re not interested in this.

Especially American-Israelis.

I have to go there!

Way to go Tallie!

T-Bird says:

Just went there yesterday. Was delicious! Well maybe the beef sandwich was just OK. But everything else – delicious. And it did bring back some memories…
So thanks!

Interesting article. Thank you Dana

The first time I ate muffins in New York was something of an epiphany for me, I can’t believe that anyone could compete with a certain deli in midtown near The Gershwin Hotel but ….I’ll certainly give NOLA a try. thanks for this.

Do you have beignets and cafe au lait?

If someone ever opens a Waffle House in Israel then Southern breakfasts will be here for sure.


Your comment may be no longer than 2,000 characters, approximately 400 words. HTML tags are not permitted, nor are more than two URLs per comment. We reserve the right to delete inappropriate comments.

Thank You!

Thank you for subscribing to the Tablet Magazine Daily Digest.
Please tell us about you.

Tel Aviv’s Taste of the South

At NOLA bakery, Israelis sample pecan pie and buttermilk biscuits—with a side order of American culture

More on Tablet:

Remembering Tech Titan Danny Lewin, the Fighting Genius on Flight 11

By Liel Leibovitz — The first victim of the 9/11 attacks was a veteran of an elite IDF unit, as well as an innovative Internet entrepreneur