Israel’s leading chefs are taking the city’s food in a new direction
Chefs and owners are going without official certification to cut costs and broaden their clientele. Will kashrut-observant diners still come?
There’ll never be a Moo Goo Gai Pan quite like Schmulka Bernstein’s
Why do upscale kosher restaurants have such a short lifespan? Economics play a part, but so does culture.