Bon Appetit and Conde Nast Traveler scribe Raphael Kadushin swoons over the amazing grub at Zahav in a love letter to Jewish foods on the Epi-Log. While he finds some hints of resurgence in NYC, Philly is leading the charge in making the misunderstood cuisine trendy. Kadsuhin's faves included the fried sweetbread balls, and the house-cured salmon and latke. Mazel tov. [Epicurious]
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