Trends: Modern Jewish Cuisine

There has been a major resurgence of Jewish foods, from kugel to kreplach to chicken soup, operators are combining nostalgia and adventure in every bite.

  • Pickled beets or smoked trumpet mushrooms replace pastrami in old school reuben sandwiches.
  • Matzoh ball ramen packs the traditional broth and cracker-based soup with chewy noodles and crunchy greens.
  • Philadelphia’s Abe Fisher restaurant has gained a cult following with their schnitzel
    tacos and steamed buns with plum butter.
  • Fusion updates like smoked salmon nachos, latke poutine, and Reuben egg rolls satisfy the need for both old and new.