Alon Shaya Takes the Stage at Seaport District NYC’s Seaport Food Lab | Food Newsfeed
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Alon Shaya Takes the Stage at Seaport District NYC’s Seaport Food Lab

July 12, 2017 Industry News
Industry News

Hot off the heels of Georgia-based chef Hugh Acheson, Seaport District NYC’s Seaport Food Lab welcomes another Southern chef, two-time James Beard Foundation Award-winning Alon Shaya. The Executive Chef and Partner of New Orleans’ acclaimed Domenica, Pizza Domenica, and his namesake, Shaya, Alon will offer a menu reflective of the latter, which received the James Beard Foundation Award for Best New Restaurant in 2016, and has also been recognized as one of the country’s best restaurants by Bon Appétit, Food & Wine, Saveur, Eater.com, GQ, and Esquire.

On March 20, 2018, he will release his debut cookbook, Shaya: An Odyssey of Food, My Journey Back to Israel— a moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking.

His signature modern Israeli menu includes:

Family Style

Salatim

Wood fired Pita and Za’atar Olive Oil

Pickles—cauliflower, cabbage, and peppers

Ikra—paddlefish caviar spread shallots

Tabouleh—toasted almond and preserved lemon

Lutenitsa—Bulgarian puree of roasted pepper, eggplant, garlic and tomato

Peaches & Plums—green chermoula, feta, duqqa

Hummus Tahini—extra virgin olive oil and Aleppo pepper

Small Plates

Shakshouka—farm eggs, eggplant, chanterelle mushrooms, and Zhoug

Kibbeh Nayah—wagyu beef tartare with pomegranate molasses, walnuts and Yemenite flatbread

Entrees

Red Snapper Chraime—wood roasted summer squash and green tahini

Short rib Tagine—semolina cous cous, pistachio, figs and black garlic harissa

Dessert Apricot Babka—cardamom gelato and sour cherries

Cocktails

Negev

Tequila, liquer de violettes, pomegranate, baharat

Sazarak

Cognac, spiced demerara, Arak rinse 

Pearl diver

Vodka, labneh, vanilla, lavender bitter

Alon is also part of the Food Lab’s summer-long collaboration with Sixpoint Brewery, and will offer a custom beer to complement his menu.  Seatings at 7pm, 7:15 p.m., 7:30 p.m., and 7:45 p.m. nightly, from July 30—August 12. Tickets are $100.

In addition, tickets to the Food Lab’s fourth residency with Los Angeles-based chef and author Jessica Koslow are on sale starting July 24 via Resy, the exclusive ticketing partner and reservation platform for The Food Lab. Jessica will be serving hits from her beloved Sqirl, as well as previewing dishes from her forthcoming restaurant, Tel. Tickets for Jessica and Alon’s dinners can be purchased at https://www.seaportdistrict.nyc/foodlab.html

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.