Oy vey! What hath Korean fusion and the kimchi quesadilla wrought? Why, a new crop of Jewish fusion restaurants across the country. A number of openings in New York and elsewhere have opened diners' eyes to new deli possibilities beyond potato knishes and pastrami sandwiches.
At Aaron Israel and Sawako Okochi's much-talked-about South Williamsburg restaurant, Shalom Japan, hungry patrons can gather round what the chefs describe as "authentically inauthentic Jewish and Japanese food," such as gyoza stuffed with ground chicken and foie gras, or an Israeli take on the Scotch egg encrusted with falafel.
Then there's El Ñosh, Eric Greenspan and Roberto Treviño's traveling Jewish-Latin pop-up, where salami tamales and smoked salmon quesadillas abound. For dessert, who can resist a poppy-seed- and sesame-encrusted churro with "gelt melt" for dipping? At The Avenue Delicatessen in Philadelphia's Lansdowne borough, it's all about what the owners refer to as "Jewtalian" cuisine, a mashup of the husband-and-wife team's Italian and Jewish heritages. What does that entail? Think reuben arancini (deep-fried risotto balls stuffed with corned beef, sauerkraut, and swiss, served alongside russian dressing), and challah french toast alongside pancetta and potato latkes.
Keep reading for more pics of Jewish fusion cuisine.