Back in 2004 when Israeli chef Efi Naon opened Taboon on a somewhat desolate block of Hell's Kitchen, it had few cognates. 'Taboon was the first one, the landmark. We opened the door.'
According to Joan Nathan, American interest in Israeli food surged as Israeli-American chefs gained fame, internet culture globalized cuisine, and a shift to healthier Mediterranean-style eating occurred.
Taboon, with dishes cooked in a wood-fired clay oven, gained recognition from Adam Platt, leading to the rise of more Israeli fusion restaurants in New York like Barbounia and Balaboosta.
#israeli-cuisine #new-york-city-restaurants #global-cuisine-trends #israeli-american-chefs #mediterranean-style-eating
[
Collection
]
[
|
...
]