We always love to get Cajun and Creole food when we are in New Orleans, but we are also impressed at how much international cuisine and fine dining is present in the city. On our latest trip, we were excited to learn about James Beard-winning chef Alon Shaya’s eponymous modern Israeli restaurant in the Garden District, Shaya (4213 Magazine Street, New Orleans, LA).
The key feature of Shaya is the impressive wood-burning stove in the corner of the bright, airy restaurant. The stove was running at full tilt during lunch, and it was fun to watch the pita being pulled out of the oven and being brought right to the table. The menu at Shaya is vegetable-focused and that shines through the menu. For lunch one of the most popular items is the salatim – where you select from a variety of small plates to share (3 for $15 or 5 for $23). Salatim means “salad” and refers to the assortment of cold dishes that serve as a kind of appetizer for Israeli meals.
We were really excited to sample some salatim that we had never heard of: Ikra (whipped cream cheese, caviar and shallots), Lutenitsa (roasted pepper, eggplant, garlic and tomato) and the more familiar Labneh (yogurt with peppers and radishes) and Tabouleh (parsley and bulgar salad). Each of the salatim had a unique flavor profile, and we loved the lush, creamy flavors of the Labneh and Ikra, and the piquant peppers of the Lutenitsa (also popular in Balkan and Eastern European cuisines).
We had also heard great things about Shaya’s hummus, which comes in varieties from plain tahini ($9) to more exotic takes with curry, eggplant, or lamb ragu. We selected a variety with asparagus and crispy shallots, which was perfect for early spring. The hummus was creamy and rich and we absolutely could not get enough of the pita, which we sopped up every morsel of hummus with. Fortunately, you can get as many pita refills as you want.
Beyond the salatim there were soup and salads (including matzoh ball soup and a fresh cucumber salad), small plates (ranging from halloumi cheese to the ubiquitous avocado toast), and sandwiches like the classic Israeli staple, the sabich. For the rest of our lunch we selected L’s favorite: falafel ($12) and the lamb kofte ($15) along with the roasted Brussels sprouts. The kofte was shaped into more of a patty, and was topped with tomato jam, herbs, tahini, and served over a bed of white beans. It was like the best kebab you ever had and a burger had a baby, with a sprinkling of spice. The falafel was our favorite variety, crispy and bright green from the high herb content, and they were each clearly fried to order.
The grand finale was the chocolate Babka cake, served in a small cast-iron skillet. We are huge fans of babka, a sweet brioche loaf marbled with chocolate, and Shaya’s version was divine – and drenched in a caramel sauce (there now appears to be a cinnamon variety on the menu). Shaya reminded us a lot of Zahav restaurant in Philadelphia, another modern Israeli powerhouse, which is a good thing. However, the fresh pita really sent Shaya over the top. This place is the real deal! Alon Shaya is opening up 2 more restaurants, and we can’t wait to see what else he has in store.
This post about my favorite Amsterdam-based falafel chain has been a long time coming. I [L] first ate at Maoz several years ago in Philadelphia, at the time their only US location (2nd and South Street). I introduced M to the original Philly Maoz, if I recall, after we saw a late-night showing of Brokeback Mountain. My travels have since taken me to the Maoz in Paris, and all three Maoz in Barcelona. The Paris Maoz, pictured at right, was by far the worst Maoz of the bunch. The fries were soggy beyond belief. Maoz’ delicious Belgian fries are half the draw, so that ruined it for me, though eating our takeout at the 
First off, this 2nd Philly store is huge by Maoz standards, usually Maoz are only walk-up counters with maybe a bar stool or two. However, this brand-spanking-new Maoz has a nice big areas of wooden tables and benches. Notably the entire restaurant, tip to toe, was covered in shiny lime green tiles. Beware, epileptics, I’m talking lime green everywhere. You can make out the tiles in this photo my friend Dan snapped of the Philly Maoz (My camera died a horrible sputtering death on this tip to Philadelphia, so all of my photos come from my archives or friends).
Onto the food- your main and only choice is falafel, which Maoz does very well. The primary decision is if you want a whole pita (white or wheat), a half pita or a salad with falafel. I usually order a junior meal ($6.75) which is a half pita with falafel, an order of fries and a soft drink. Maoz falafel is Israeli-style, which apparently means that you then build your sandwich with lots of condiments. At Maoz there is indeed a nice salad bar of fixings, including couscous, eggplant, tomatoes, pickled carrots, spicy peppers and more. At the end of the salad bar are squeeze bottles of assorted sauces, including mango curry, tahini, garlic mayo and tzatziki.
Eating The World 