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New York City's annual Summer 2024 Restaurant Week is back with dining deals from July 22 to Aug. 18. The twice-yearly program offers diners an opportunity to enjoy more than 600 eateries across ...
New York Restaurant Week, also known as NYC Restaurant Week is an event held twice a year in which participating restaurants in New York City offer prix fixe lunches and dinners. At the finest restaurants, this can be a fraction of the usual prices. The event is held in early winter (January/February) and summer (June/July).
Michael Solomonov's Israeli restaurant Zahav has been a fixture in Philadelphia for more than 15 years and is part of his CookNSolo Restaurants group along with Federal Donuts, Dizengoff, Abe ...
It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread. [7] A very similar dish is mutabbal (Arabic: متبل, lit. 'spiced'), which is sometimes said to be a spicier version of baba ghanoush.
Create a mezze plate with 1/4 cup hummus (try my Lentil Hummus or Edamame Hummus) and unlimited crudité or raw veggies, 1 small whole grain roll or 1/2 large pita, 1 cup grapes, and 10 almonds or ...
Since 2003, Extreme Pita has expanded into locations in California, [7] New York, [8] Texas, [9] and other parts of the Western, Mideastern, and Northeastern United States. [4] In May 2013, Extreme Pita was acquired by MTY Food Group when MTY purchased Extreme Pita's then parent Extreme Brandz from the Rechichi brothers for $45-million. [10]
It's served with whole wheat pita to scoop up the hummus and toppings (though feel free to skip if you're avoiding bread), and pickled veggies to cut through the richness and add a bright pop of ...
The pocket of the pita has thick walls, which according to the owner of a New York cafe are unique to Israeli pita, and help Israeli pita be sturdy enough for its signature fillings such as hummus, sabich, falafel, shawarma and chicken schnitzel, among others. [38] [27] [39] Druze pita is also very popular. [40]