No New York City chef has done more to elevate the notion of “Israeli cuisine” than Einat Admony, whose Nolita restaurant Balaboosta gives a cross-cultural, contemporary spin to Israeli culinary traditions. Born in Israel to parents of Yemeni and Iranian extraction, Admony’s food — as well as her subsequent cookbooks — have helped introduce Gotham foodies to the Levant’s still under-the-radar epicurean bounty.
Now, Admony — who also owns the haute falafel joints Taïm — is expanding her realm further with the opening today of Bar Bolonat, on Hudson Street, along with a series of “pop-up Balaboosta” evenings this May in LA at Mauro’s Cafe at Fred Segal. As she puts the final touches on Bar Bolonat’s menu, Admony shared her thoughts on spices, street food and her beloved homeland.
Perhaps because it’s my home, Israel remains my favorite “foodie” destination. I love the uniqueness of the cuisine — how different cultures, products and spices come together. Everything is always “seasonal” because we like to use ingredients grown right there. I particularly love how Israeli chefs work with vegetables.
My favorite restaurant in Israel has to be Machne Yuda in Jerusalem. It’s located in heart of the Mahane Yehuda Market and the chefs source everything straight from the market itself. The place is unique and fun — with extraordinary food — and by the middle of the evening, the staff are singing and doing shots with the diners.
The one place I still dream of traveling is to Indonesia, especially Bali. I studied jewelry-making when I was younger and was always fascinated by Indonesia’s artisanal traditions — along with their fabrics and art. Now that I am finally an American citizen, I will probably go there soon.
Costa Rica is one of my favorite places to visit. For me, it feels like heaven — with the nicest people, gorgeous beaches and the most beautiful jungle. I like to stay at Florblanca, a lovely eco-type resort on the Pacific.
I grew up with lots of spices, so when I travel that’s what I like to collect. I found great chiles during at trip Mexico, Provençal spices during visits to France (where my husband is from) and wonderful spices when I traveled to Thailand. I always return to New York with some type of food.
Los Angeles chefs are lucky because they have so many amazing products to work with all year long. I definitely have my favorite restaurants out there: Gjelina in Venice offers a great range of veggie-based small plates, while the food at Bestia is simple and balanced; they literally served me the best mussels I have ever tasted!