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formeryelpers · 7 months

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Hummus Bodega, 5549 Geary Blvd, San Francisco (Outer Richmond), CA 94121

LOVE this type of casual Israeli/Mediterranean eatery…the owners are Israeli. The food is kosher and halal. And they try to hire formerly incarcerated people to give them a second chance. I didn’t know all this when I wandered in and placed my order at the kiosk. The prices were high, but it is San Francisco ($19.99 for a pita shawarma sandwich, $19.99 for a falafel plate). My order was ready quickly.

They have pita sandwiches, hummus bowls, combo plates, salads, kababs, falafel, shawarma, and crispy chicken, plus desserts and a grab n’ go dips, sauces, and pickles. The fridge also had cold drinks including Israeli soda.

Hummus Tel Aviv ($17.99): hummus topped with crispy eggplant, overnight egg, tahini, olive oil, cumin, chopped parsley. Comes with one freshly baked, thick Israeli pita bread. Not sure what an overnight egg is but it looked like a sliced hard boiled egg. The eggplant slices were deep fried with an extra crispy batter – so good. They were generous with the silky tahini. The hummus was mostly chickpea and tahini – mild, extra thick and silky. Loved everything but it’s expensive.

Place your order at the kiosk or at the counter. It’s a small place, casual, with indoor and outdoor seating.

4.5 out of 5 stars

By Lolia S.

#Hummus Bodega #hummusiya #Israeli food #falafel #pita sandwich #San Francisco #shawerma #halal food #kosher

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laurieberger · 6 years

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So excited to have new @hasibarestaurant in the ‘hood. Pictured here: Their best selling, super-creamy hummus with wild mushrooms, sautéed onions and tahina, served w/ housemade sourdough pita. All this deliciousness from the guys who own @LodgeBread and now this #picorobertson hummusiya. LB highly recommended 👍👍👍 . . . #hummus #hummusaddict #hummusiya #israelifood #israeli_kitchen #kosher #kosherfoodies #foodpics #foodie #foodporn #pita #homemade #middleeasternfood #middleeasterncuisine #hummusbar #hummuslover #homemadehummus #lodgebread #madeinla #yelpla (at Hasiba Restaurant)

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total-food-service · 3 years

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Celebrated Chef Franklin Becker Opens a New Lineup of Ghost Kitchen Concepts in SoHo NYC

With the ghost kitchen trend continuing to pick up steam, Franklin Becker is the latest high-profile chef to jump in and ride this new culinary wave. He is debuting four new delivery and take-out only restaurant concepts from one kitchen, operating out of Zuul Kitchens, a ghost kitchen facility based in SoHo, New York. Chef Franklin Becker “As a result of the pandemic, I think everyone has to…

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laromamx · 6 years

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📷 @merkava_mx ・・・ Se volverá uno de tus favoritos para el desayuno 👉🏻 Shakshuka: Huevos pochados en salsa especiada de jitomate y pimiento, cilantro, comino y cebolla. #hummusiya #israelifood #israel #jerusalemfood #jerusalemkitchen #foodporn #food #foodies #foodie #instafood #instafoodie #instagood #chef #cheflove #chefstyle #cheflife #breakfast #desayuno #cdmx #laromamx (at Merkava)

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violerg · 3 years

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Que lindo cuando las personas que te quieren saben lo que es importante para ti. Gracias @kami_monik Te quiero! (en Merkavá: Hummusiya & Jerusalem Kitchen) https://www.instagram.com/p/CKLWhlJF4tV/?igshid=qe1vzjk7iw4c

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indicegastronomico-blog · 7 years

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Café ☕️ turco en @merkava_mx #cafe #coffee #coffeetime #coffeeshop #coffeelover #turkish #turkishcoffee #bestfood #merkaba #israeli #foodie #foodblogger #lifestyleblogger (at Merkavá: Hummusiya & Jerusalem Kitchen)

#turkishcoffee #coffeetime #turkish #coffee #foodie #bestfood #lifestyleblogger #coffeelover #israeli #merkaba #coffeeshop #foodblogger #cafe

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latexgeese66-blog · 5 years

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The Rooster is closing for good: Why CookNSolo is shutting down the charitable diner

Updated 1:30 p.m.

The end has come for The Rooster, the charitable culinary experiment from the team behind award-winning Zahav.

Almost exactly five years after it was first introduced via an ultra-successful Kickstarter — which saw 1,500 people raise nearly $180,000 for the project — the philanthropic restaurant is closing for good, proprietors announced Tuesday. Their last day serving customers will be Saturday, June 8.

The dining industry is notoriously unpredictable, and even during booms, places close all the time. But because of The Rooster’s unique mission, this hits the Philly food scene especially hard.

The Center City luncheonette, which opened in early 2017 after several years of planning, had a unique structure. It was set up as a for-profit operation, yet 100 percent of those proceeds went directly to charity via a partnership with Broad Street Ministry, the alternative church center that helps Philadelphians experiencing homelessness and hunger.

“This tiny, subterranean diner sparked a national conversation about the role of hospitality in building a just society,” The Rooster’s partners wrote in an open letter announcing the shutdown. “It made a statement that the business and not-for-profit worlds can be natural allies — not adversaries — in the fight against the intractable problems that face our society.”

The charitable project was a venture of Steve Cook and Michael Solomonov, aka CookNSolo, as well as their partners at Federal Donuts.

So why close? The restaurant wasn’t actually generating any profits to donate, according to Cook.

“When you’re running a restaurant whose only mission is generating funds for our nonprofit partner, well, if we’re not generating funds, it doesn’t make sense,” Cook told Billy Penn in an interview.

Courtesty of Rooster Soup Co.

The Rooster did have some months that were profitable. As of May 2017, it was making $500 a week, per an Inquirer report, and in the first year a total of $16,000 was donated to Broad Street Ministry.

But it had been steadily losing money for “awhile,” Cook said, explaining that in recent months, the restaurant required a regular infusion of funds to keep operating.

He cited insufficient traffic at the below-ground Sansom Street spot as the main source of the revenue woes. “In the times we’re in now, you kind of have to hit it right away,” Cook said. “We got a lot of hype and a lot of press, but I don’t know that the restaurant ever lived up to that.”

Launched as Rooster Soup Co., the restaurant went through a few iterations over its two years in business.

Its original name stemmed from the idea that sparked the whole effort — and may also have been its undoing. Hatched during a crowded car ride back from a planning meeting for FedNuts’ 7th Street commissary, the thought was to use the backs and bones left over from the mini-chain’s popular fried chicken dishes to make soup.

But soup is only a real draw during certain times of the year. And though Rooster’s menu always had plenty of other options, from sandwiches to milkshakes to salads, proprietors struggled to get that message across.

“Even though soup was only a small part of our menu, it seemed to be keeping people away,” the partners wrote in an open letter sent June 2018, which announced the “soup”-less new branding as The Rooster.

Danya Henninger

The Rooster’s other struggle was with consistency. Though both Esquire and Food & Wine included the spot on its “best new” lists in its first year, Inquirer critic Craig LaBan expressed disappointment with many of the dishes he tried. In his two-bell review, he chalked up the sketchy execution to the tight quarters of the subterranean kitchen.

How is it that a venture from the team behind so many of the city’s hotspots, including runaway hit hummusiya Dizengoff and knockout falafel joint Goldie, could fail to make a buck?

In addition to not getting things perfect right out of the gate, Cook said, the culinary business is just confusingly fickle.

“I’d love to tell you that we know what we’re doing, but every restaurant is different,” he said. “Some of them work for reasons that you just can’t explain. Like, I think I know why Zahav’s sucessful” — the modern Israeli gem in Society Hill recently won the top prize at what’s known as the Oscars of the food world — “but I don’t know that I’d bet on it.”

The partners aren’t letting themselves get sentimental about it, Cook said, because they’re proud of what they’ve accomplished.

Broad Street Ministry’s executive director, Mike Dahl, confirmed that the restaurant meant more than just money. “The Rooster has and will continue to serve as a beacon for what can be accomplished when creative minds across sectors come together to solve our community’s problems,” he said in an emailed statement.

Plus, the philanthropic mission lives on.

The restaurant space will remain vacant for now, until a potential operator comes forward to take it over, but “we’re actively pursuing a way to keep the brand alive,” Cook said, mentioning the possibility of a retail venture.

“There’s no guarantees in life,” he said, “but this might not be the end of The Rooster.”

Source: https://billypenn.com/2019/06/04/the-rooster-is-closing-for-good-why-cooknsolo-is-shutting-down-the-charitable-diner/

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formeryelpers · 4 years

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Hummus Yummy, 12514 Burbank Blvd, Valley Village, CA 91607

I remember hearing about Hummus Yummy years ago. Before they opened their brick & mortar, they had a food truck. The owner’s passion is hummus, also a favorite of Mr. Froyo’s. I like hummus a lot but not as much as he does.

Hummus Yummy is a small, casual eatery in a Jewish neighborhood – good signs. Order at the counter. The menu is includes breakfast items served with hummus, salads, sandwiches, appetizers (dips, fries, dolmas, falafel), plates, and a kids menu. The hummus plates come with pita bread, raw white onion, olives, pickles, and pepperoncini. There’s one kind of hummus (plain) but you can get it with different toppings like mushrooms, falafel, bell pepper, shawarma, etc.

Hummus baba ganoush ($12): The baba ganoush was good but not smoky. I like mine smoky. Mr. Froyo doesn’t care for the smoky flavor. The hummus was smooth, thick, and spiced just right (not too salty). It was sprinkled with paprika and fresh parsley and drizzled with olive oil. The spicy green sauce added the bright flavor of cilantro – delicious. The pita was soft and extra thick (Israeli pita). The sweet raw onions and sour pickles went well with the hummus. The food was so filling that I had enough for two meals.

Plain hummus plate ($10): Mr. Froyo approved. He said the hummus wasn’t runny but thick and full of bean flavor.

Falafel (4 balls, tahini, $3): Tiniest falafel that I’ve ever seen but they were crispy on the outside, moist on the inside, fried to a golden brown. They tasted nutty and didn’t have parsley or other herbs. I recommend getting falafel to add to your hummus.

The interior décor was simple. It looked clean. The cashier’s face mask did not cover his nose but the chef wore his mask properly. I had some communication issues that were somewhat strange. First, I called and asked whether they closed at 4 PM. He did not seem to understand my question. Then when I reached the shop and tried to order, I had to repeat my order many times. He suggested that I tell him the item number. I pointed out that there were no numbers next to the items on the menu board. We really enjoyed the food though. I believe that their food is Kosher.

4.5 out of 5 stars.

By Lolia S.

#Hummus Yummy #hummus #Valley Village #Israeli food #Israeli pita #hummus plate #hummusiya #shawarma #shakshuka #baba ganoush #Israeli salad #falafel #kosher

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ionecoffman · 6 years

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From Crack Addict to America's Most Celebrated Chef

Michael Solomonov, the winner of the 2017 James Beard Award for outstanding American chef, should probably not, by his own reckoning, be alive. For many years, this celebrated cook and restauranteur was addicted to crack cocaine.

“I didn’t think I was a drug addict,” Solomonov told The Atlantic’s Jeffrey Goldberg in a recent podcast episode of The Atlantic Interview. Even after he dropped out of college, a decision fueled by drugs, he said, “I thought I just did what every other kid did, and I took it a little bit too far.”

Solomonov’s breaking point came when his younger brother, David, was shot to death by Hezbollah snipers while he was patrolling Israel’s border with Lebanon. It was Yom Kippur, and three days before David’s release date from the Israeli army. He was 21.

For the next few years, Solomonov struggled with addiction. He was using crack cocaine and heroin. He was driving under the influence almost daily. But he was also a rising star in Philadelphia’s restaurant scene, and he was blazing a trail across America for haute Israeli cooking.

“I was a talented actor,” Solomonov said. “Most drug addicts that don’t end up dying ... live this double life.” For Solomonov, that double life meant opening a new Israeli restaurant, Zahav, in May 2008 while “using [David’s] death as an excuse” to smoke crack in his car. After an intervention by his then-wife and his business partner, Steven Cook, Solomonov went to rehab. By October 2008, as the big banks were starting to go under and people weren’t interested in spending money on “a restaurant being run by the chef who was 20 days clean,” Solomonov and Cook were ready to shut off the lights at Zahav. But then Esquire magazine named Zahav one of its best new restaurants of the year, and business boomed.

Since then, Cook and Solomonov’s cookbook, Zahav: A World of Israeli Cooking, has won two James Beard Awards. Solomonov and his partners have opened seven branches of Federal Donuts, their highly regarded doughnut-and-fried-chicken joint operation; four hummusiyas in Philadelphia, Miami, and New York; and two falafel shops. He’s turning down requests to open Zahav restaurants across the country. “Making money sounds great,” he said, “but ... I like when people come to Philadelphia to have dinner.”

Still, Solomonov emphasized that his success doesn’t mean that he doesn’t have to think about his addiction anymore. “A lot of people think that when you are doing well it's somehow easier,” he said. “Good things and bad things are all triggers for recovery ... and I still have to be really disciplined.” Positive emotional states and celebrations have indeed been identified as “high-risk situations” that could trigger an addiction relapse. Regardless of emotional state, a 1999 study found that over 40 percent of heroin and crack users relapsed after treatment.

Solomonov was insistent throughout the interview with Goldberg that he does not consider himself the best chef in the nation, nor his restaurant the best in Philadelphia, in part because he is all too aware of the risks of hubris. “I could believe the things that people constantly write, or let my head get big and get arrogant, and I’d go right back out.”

Despite a clean and successful ending, Solomonov’s story remains a harrowing, cautionary tale of the dangers of drug addiction. Of the 28,000 arrests the DEA made in 2008, more than 12,000 were for cocaine-related charges, and an additional 3,000 were for heroin. Certainly not every user is winning James Beard Awards.

“I probably should have [died] 100 times over,” Solomonov said. “If I ever decide to relapse, more than likely those things will happen.”

Click below to listen to the full Solomonov interview:

Article source here:The Atlantic

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themebag · 6 years

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@gnunez66 @ Merkavá (at Merkavá: Hummusiya & Jerusalem Kitchen)

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philsadelphia · 7 years

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It’s a Solomonov Takeover at the Center City Whole Foods

Earlier this week, word got out that Cheu Noodle Bar and Wiz Kid were bowing out of their Whole Foods food stall arrangement otherwise known as “Restaurant Row.” That their last day would be this Sunday, October 22nd, that CookNSolo’s hummusiya Dizengoff (and Severino Pasta) would remain, and that two replacement concepts were already en route. Today, Whole Foods announced its new tenants:…

The post It’s a Solomonov Takeover at the Center City Whole Foods appeared first on Philadelphia Magazine.

from Phil's Blog http://philrobertson023.blogspot.com/2017/10/its-solomonov-takeover-at-center-city.html

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laromamx · 7 years

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📷 @carloslboj ・・・ El desayuno en familia sabe mejor y en @merkava_mx saben de qué hablo, Altamente Recomendado. 👌🏻 Creación de @gallorozco #daniel_ovadia una verdadera delicia - - - - - #food #foodporn #yum #instafood #merkava #yummy #amazing #instagood #photooftheday #sweet #eggs #lunch #breakfast #fresh #tasty #foodie #delish #delicious #eating #foodpic #foodpics #eat #hungry #foodgasm #hot #foods #soyfoodie #carloslboj #laromamx (at Merkavá: Hummusiya & Jerusalem Kitchen)

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miamibeerscene · 7 years

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Hummus Sensation Dizengoff Debuts in Wynwood

James Beard Award-winning chef Michael Solomonov and his business partner Steven Cook are doubling down on Wynwood, opening a location of their popular hummusiya Dizengoff (250 NW 24th Street) right next door to Federal Donuts just weeks after its Miami debut. This marks the fourth location for the mini hummus chain, and the first ever location outside of the northeast.

Named after one of Tel Aviv’s boulevards and modeled on the hummus stalls found around in Israel, the star of the Dizengoff menu is hummus. The hummus — which Eater NY’s senior critic Robert Sietsema called “the best hummus in town” — is made fresh daily and topped with rotating garnishes like corn masabacha with chickpeas and tehina and lamb merguez with cabbage, served alongside hearth-baked pita, chopped Israeli salad, and pickles. A few sides are offered like Israeli-style vegetable salads, plus Lemonnana, a Israeli frozen mint lemonade, draft beer and Israeli wine. And on Sundays, Dizengoff serves shakshuka, the North African dish of eggs baked in a spicy tomato and pepper stew.

The space boasts a red counter, Israeli street posters splashed across the walls and custom mirrored tiling, with ten seats at both counter and cafe tables for dine-in and takeout.

Dizengoff Wynwood is now open Sunday to Wednesday from 10 a.m. to 8 p.m., Thursday to Saturday until 10 p.m. For more information call 305-573-9292.

The post Hummus Sensation Dizengoff Debuts in Wynwood appeared first on Miami Beer Scene.

from Hummus Sensation Dizengoff Debuts in Wynwood

#Hummus Sensation Dizengoff Debuts in Wynwood

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indicegastronomico-blog · 7 years

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Muy sabrosito el Restaurant Merkava @merkava_mx del Chef Daniel Ovadia @daniel_ovadia en la Colonia Condesa de Ciudad de México #gastronomia #israeli #mediterranean #cuisine #best #hummus #tahini #babaganoush #cocina #mediterranea #halal #halalfood #kosherstyle #mexico #foodie #foodblogger #cheflife #limonade #limonana #cdmx (at Merkavá: Hummusiya & Jerusalem Kitchen)

#halal #gastronomia #tahini #babaganoush #best #mexico #halalfood #kosherstyle #cuisine #cocina #hummus #israeli #mediterranean #foodie #foodblogger #mediterranea #cdmx #limonana #limonade #cheflife

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brotherbo · 7 years

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PSF

Yonatan and I were by my Israeli morning hevruta Tzviki's house for Shabbat in Petah Tikvah. Friday Tzviki showed me around the city a little and after struggling to get a table at two different hummusiyas (restaurant that only serves hummus) we settled at a third, clearly local hummusiya. We met up with Gidon, another friend from Maalag, and chilled eating hummus before shabbat was coming in. Friday night we davened at the "sneef," which is the main meeting place for Bnei Akiva - the religious zionist yourh group - in mostly every town. Tzviki talked up the Petah Tikvah sneef as one of the biggest/nicest, though I'm no expert sneefé so I didn't have much to compare to. We had dinner with basically his whole family, aunt, uncle, grandma, sisters, and in-laws, or one "soon to be" according to Tzvik. It was a great meal, and was especially nice to have some home cooked food finally. After dinner we hit the sneef again because Tzviki had a friend leading an activity. It was interesting to see the interaction of the Religious Zionist youth. Not very much interaction between the sexes, which Tzviki said was somewhat unique to Petah Tikvah but not entirely uncommon. On the way back we got the scoop on something we'd been wondering about on and off the whole year: what the sex/relationship culture is like among the National Religious youth. He told us mostly what we had already observed thus far a little bit more in detail. This morning we slept in, ate, played Settlers of Catan and then went to one of Tzviki's friends houses to see what the shabbos afternoon chill was like in PT. We played Ping-Pong, as well as a dice game called Perugo. It was funny playing with his friend "Salem" who's a total hustler. We left to daven maariv with a minyan that apparently just meets for maariv on mostash at the intersection across from the park. Just wanna give a quick shout out to Tzviki's sister Yaara - mad chiller. Now I'm on my way back to Jerusalem to meet up with my sister Eli at a Pardes Malavah Malka (post shabbos singing party). Shavua Tov to all and a big thanks to the Nuessbaum family for hosting Yonatan and I this Shabbat.

#mishenichnasadaarbimbsimcha

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