Translating from Yiddish as ‘crazy or eccentric’, Mishiguene serves up what they self-describe as ‘immigrant cuisine’—essentially dishes sprung from the food memories of immigrant Jews around the world. Friday is the night to try and snag a booking, especially as on the Sabbath, the meal is accompanied by live Klezmer music. Argentinian chef Tomás Kalika honed his culinary craft in Jerusalem, helped along by his grandmother’s recipes. Kalika’s menu takes the diner on a journey through Ashkenazi, Sephardic, Israeli, and Middle Eastern food traditions. The space itself is cozy and convivial, filled with tables of varying sizes, walls lined with photographs and, more often than not, a super fun crowd. Order whole roasted cauliflower dressed up with labneh, matbucha, and silky tahini to enjoy alongside the sensational homemade breads (sesame bagels, Israeli pitta, raisin challah). The pastrami comes in salty slabs, the latkes are crispy, and the tangy hummus should be drizzled liberally on every plate.

You may also like