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With his New York restaurant, Shmoné, Israeli chef Eyal Shani earns his first Michelin nod

(New York Jewish Week) — Israeli celebrity chef Eyal Shani, who currently boasts 40 restaurants worldwide, became a sensation on these shores when he opened Miznon in 2018 at Chelsea Market. There, he introduced New Yorkers to a new style of Mediterranean street food that eclipsed the usual falafel, hummus and shawarma offerings. Locals and tourists alike lined up to devour Shani’s smashed potatoes, inventive pita creations and now-iconic whole roasted cauliflower heads.

Last May, Shani opened the latest addition to his NYC restaurant group: The aptly named Shmoné, which is located on West Eighth St. — “shmoné” is eight in Hebrew. The restaurant’s fresh approach — it features a new menu daily — landed Shani in the Michelin guide for the first time ever earlier this year, nominated for coveted star status. According to Michelin, “this small, sleek space punches way above its weight with dazzling Neo-Levantine cuisine.”

“I’m very, very happy for that, [but] I’m not focusing on getting Michelin stars,” Shani told the New York Jewish Week.

In fact, though he takes pride in all his restaurants — and voices enthusiasm for every culinary feat — Shani doesn’t believe Shmoné is “his most creative spot.” And yet, he said Shmoné is a very personal place to him, one of his most beloved restaurants. Ever the raconteur, he spoke about the energy that he puts into his food there and the harmony that results. “You need the magic,” he said. “I cannot explain it.”

As with all his restaurants, Shmoné has an open kitchen, which allows diners to observe the “food choreography,” as he called it. “I’m not cooking without a precise address,” he said. “I will cook for you when I see you. I am cooking for your eyes. If I cannot see you, I’m not cooking for you.”

Local sourcing and farm-fresh ingredients play a key role, too — something that Shani sees as very Israeli. “[Our ancestors] used to eat very pure, very close to the earth,” he said. “When you serve pure food to people it reminds them of something that’s exciting them.” The staff at Shmoné comb the Union Square Greenmarket for fresh produce, while their chicken is sourced from a small farm in Pennsylvania.

Shmoné’s menu is divided into categories by “creature” — though Shani utilizes an unconventionally broad definition of the word, including not only animal life but produce, breads and desserts. A “wheat creature” could be focaccia with sour cream; an “earth creature” could be tomato ovaries and green chili or a “stretchy stracciatella lasagna” served in a pyrex tray. Shani’s distinctive sense of humor is evident throughout the menu; for example, Shmoné previously served a dish called “I think I’ve managed to make a better mashed potato than [renowned French Chef Joel] Robuchon and it’s vegan.”

Like Shani’s other restaurants, Shmoné has an open kitchen and focuses on fresh produce. (Max Flatow)

Shani, 64, was born in Jerusalem and now lives in Tel Aviv. A self-trained chef who had studied cinematography, he cited a few inspirations for his career, though a major one was his vegan grandfather, who lived upstairs. Shani’s grandfather served him raw food, juices and salads and, in taking Shani to vineyards and markets, taught him to appreciate the purity of vegetables and fruit.

After his army service, Shani traveled for two years in Europe. But when a girl broke his heart, he returned to Israel and lived on a friend’s farm in the north. It was there that he decided to become a chef. “I lived there for a year like a priest — I ate from the fields and drank the water that I took from the ground,” he said. “One day, there were some hunters who were my friends and they came to bring me four porcupines. I lit the fire and ate [them], drank two bottles of wine and fell asleep in the middle of the field. I woke up in the morning and decided that all I wanted to do was cook.”

After painting houses for a while, Shani got a job in 1988 at Hotel HaSharon’s restaurant in the Herzylia Pituah neighborhood of Tel Aviv. He admitted he did not know how to cook but promised to work hard. Once he advanced to sous chef, the future restaurateur could be found racing to the parking lot to refer to the Julia Child cookbook he had tucked away in his car.

In 1989, Shani opened his first restaurant, Oceanus, in Jerusalem. A small, 24-seat space, it offered bouillabaisse, focaccia, fish and salad, and it was there that Shani began to really hone his skills. It closed after 11 years and was followed by Ocean in Tel Aviv, open for two years. Then, in 2008 he and his partner, Shahar Segal, opened the trendy, high-end HaSalon in Tel Aviv, serving up modern takes on Israeli cuisine with some Italian influences. This was the start of his restaurant empire in Israel; soon HaSalon was followed by the casual Miznon and seven others.

After he established himself solidly as a force in Israel, Shani expanded the Miznon chain to Paris in 2013, then Vienna in 2016, followed by Singapore, Melbourne and, eventually, New York, where Shani said he was seduced by the city’s exciting, vast and diverse food scene, calling it “the essence of American culture.”

At the same time, Shani said he feels challenged to upend New Yorkers’ culinary expectations. “When they are putting walls around me it’s seducing me, it’s seducing me to break them,” he said. “It’s my nature.”

From that first Miznon outpost at Chelsea Market, Shani expanded to eight restaurants across Manhattan, including a two-story Miznon North sit-down restaurant on the Upper West Side in 2019. (One Miznon branch has since closed.) That same year he opened HaSalon on Tenth Ave., where he serves dishes like “Hell’s Chicken” (a play on the neighborhood, Hell’s Kitchen), and a hand-rolled 12-foot pici pasta noodle, inspired by the notion that everything in New York is big and presented on a large scale.

Shani opened Naked Tomato, a skewer restaurant with generous salad accompaniments, in Hudson Yards during the pandemic. There, he became notorious for serving a single tomato on a plate for $24, inspired by a “perfect tomato” that he came across in an upstate New York greenhouse. “If a dish is a sentence, my culinary sentence is one word and that is the subject,” he said. “If I’m doing something with tomato, it will only be tomato: no sauces to warp it, cover it or mask it. You have to serve it completely naked. You are standing completely naked in front of your plate, in front of your audience.”

Shani explained that, with each new restaurant he opens, he visits each location and tries “to get some signals.”

“I can feel the environment, I see my team, I’m looking at the architecture, absorbing the atmosphere, the energy, the vibe of the place,” he told the New York Jewish Week. “It’s like a new ingredient coming to me and something inside myself assembling [assembles] them into the shape of a new restaurant.”

Shani says he immerses himself fully into the process of opening a new place. “I’m there and all the outer world disappears, all the noises are cut and I’m completely focused on one thing, and that is the only thing that exists in my life.”

And the new places keep coming: Since 2021, Shani has opened restaurants in Toronto, London, Miami and Boston, and, most recently, Dubai. Currently in the works are expansions to Amsterdam, Mexico City, Barcelona and Zurich, and two more New York eateries are also coming soon: a Miznon outpost uptown at 2895 Broadway, near Columbia University, as well as a “gastro bar” called Port Said, which is slated to open at 350 Hudson St. this summer.

“When you are establishing a restaurant you cannot change it anymore — it’s got its own character,” he said. “Because I’m changing all the time, I’m opening restaurants all the time.”

As for the recent Michelin nod, even though it was for a New York-based restaurant, Shani said it was “one of the most wonderful things that can happen for Israel,” as it will continue to enhance the country’s reputation as a culinary destination.

“Israeli cuisine started 70 years ago — it began without roots in any tradition,” he said. “Nothing is shaping them besides their ideas and imagination. Israelis are importing ideas and then shaping them in their own way, and that makes the cuisine so special.”

Shani is not shy about the impact he has made when it comes to introducing Israeli food to the world. “I’m the godfather of Israeli cuisine,” he said. “The main structure of Israeli food was built by me.”

Ultimately, no matter the price point or location of his various restaurants, Shani believes his food brings people joy. “I think it’s about giving happiness to people, he said. “That is my cuisine.”


The post With his New York restaurant, Shmoné, Israeli chef Eyal Shani earns his first Michelin nod appeared first on Jewish Telegraphic Agency.

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The first synagogue inside a U.S. prison reopens — no conviction required

As prisons go, Eastern State Penitentiary in Philadelphia was unusually luxurious. For one, it had flush toilets — beating out even the White House in making the upgrade, museum exhibit developer Beth Tinker told me on a recent tour.

But if plumbing reflected the penitentiary’s commitment to prisoners’ physical well-being, its biggest innovation was more spiritual. Eastern State housed the first synagogue inside a U.S. prison, complete with a Torah ark and ner tamid, or eternal light. That restored sanctuary — a short walk from gangster Al Capone’s former cell — is now newly open to the public in a museum exhibit, Freedom through Faith: Judaism at Eastern State and Beyond.

“It’s a place really of humanity, when you’re not getting a lot of humanity in this space,” Tinker said.

The synagogue, founded in 1922, hosted holiday celebrations and weekly Shabbat services. Outside volunteers brought in kosher meats. A circus performer visited and provided entertainment. After a prisoner gave birth to a baby boy, they brought in a mohel and held a bris.

Compare that level of institutional support with modern-day prisons, where there are often multifaith chapels, but a separate, dedicated space for a synagogue is rare, according to Rabbi Joseph Kolakowski, the first full-time Jewish chaplain in the history of the Pennsylvania Department of Corrections.

The exhibit comes on the heels of a Supreme Court ruling that makes it more difficult for prisoners to obtain a remedy when their religious rights are violated. Last month, the Court ruled that a Rastafarian man, Damon Landor, could not sue prison guards for monetary damages after they forcibly shaved off his dreadlocks, which he kept as part of his faith. When he entered the prison, Landor carried with him a copy of a 2017 court decision that required the Louisiana Department of Corrections to honor Rastafarian religious practices — which a guard threw in the trash, according to court records.

But while Landor couldn’t sue the guard, the Supreme Court did agree that Landor’s rights had been violated. His case led the Louisiana Department of Corrections to update its prisoner grooming policy to prevent similar violations.

Eastern State, meanwhile, was accommodating Jewish religious practice decades before those legal protections existed, Tinker said.

“That’s part of what makes this synagogue and this Jewish congregation so amazing, is because they didn’t have to do it, legally,” Tinker said. “It was able to not just sort of secretly start up, but thrive.”

The synagogue’s history

Eastern State didn’t exactly start as a model of restorative justice. Opened in 1829, the state-funded prison pioneered solitary confinement in the U.S., with the idea that solitude would force prisoners to reflect on their sins and find redemption.

That philosophy shaped the prison’s design. A wagon-wheel shaped, panopticon-esque layout allowed for centralized surveillance of prisoners. Skylights in each cell represented the “Eye of God,” suggesting to prisoners that they were always being watched. Cells were attached to small outdoor exercise yards, enclosed by high walls to discourage communication between prisoners. Guards placed hoods over prisoners’ heads whenever they left their cells to prevent them from seeing each other.



But overcrowding made isolation difficult to enforce, so Eastern State abandoned solitary confinement in 1913. That same year, Jewish prisoners gathered to pray for the first time together in the prison’s emergency hospital.

The idea for a more official synagogue came from the top: Alfred Fleisher, the Jewish president of the prison’s board of trustees, advocated for the construction of a sanctuary, partly over concerns that Jewish prisoners would be pressured to convert to Christianity, according to Tinker.

In 1922, prisoners and outside volunteers built the ornate sanctuary. Lights in the shape of menorahs surrounded the ark, and a gold Star of David was affixed to the ceiling next to a skylight.

“It was a chance for the Jewish congregants to have a space that really resonated with their religion, and was a little fancier than the rest of the prison,” Tinker said. “It has sort of the gravitas that you might really find in a synagogue.”

Most of the congregants were serving time for petty crimes, Tinker said, and their stays at Eastern State lasted no more than a few years. For instance, Sydney Bleecher, a prisoner and congregant at Eastern State, was serving time after pleading guilty to stealing 542 suits and overcoats from a store. But for many congregants, the synagogue’s impact lasted beyond the lengths of their prison sentences.

“It is not easy to find words that can say what we feel about you,” Bleecher wrote in a 1948 letter to Joseph Paull, one of the synagogue’s most devoted volunteers. “You have done so much for us that we are far and away indebted to you. Maybe we can repay in part by becoming decent citizens and, like you and your wife, reach out a hand to those who need help.”

The synagogue was also unusually integrated with the outside community. Fleisher attended every service at the synagogue until his death in 1928. Sabato Morais, the spiritual leader at Congregation Mikveh Israel in Philadelphia, simultaneously served as a chaplain at Eastern State.

All that support occurred despite the prison’s small Jewish population, which never rose above 80 in a prison that held roughly 1,800 people in the 1930s.

Yet according to Tinker, the synagogue never faced much pushback from people of other faiths.

“When they started it, it’s also World War I, World War II, and all that antisemitism that’s happening,” Tinker said. “It could have easily gone another direction.”

Jewish life behind bars

Most prisons today hold Jewish services in multi-faith chapels rather than separate Jewish sanctuaries — a practical arrangement that allows facilities to accommodate prisoners of many faiths in a shared space.

After Eastern State closed in 1971, its successor, Graterford Prison, also featured a dedicated synagogue. But after Graterford closed in 2018, its replacement, SCI Phoenix, opened with a multifaith chapel instead.

Today, Kolakowski, chaplaincy program director at the State Correctional Institute at Waymart, Pa., conducts services in a multifaith chapel or, when it’s occupied, a classroom shared with Jehovah’s Witnesses.

There, he leads regular services and holiday celebrations, including Passover seders and Hanukkah candle-lightings. During Sukkot, he hosts services in a makeshift sukkah.

“It’s meaningful to every inmate that practices a religious tradition,” Kolakowski said. “I remember one inmate in particular — he expressed how much he appreciated having the opportunity to have the lulav.”

But accommodating religious practice inside a prison often requires balancing spiritual needs with security concerns. When Kolakowski advocated for a Sikh prisoner to be able to wear a turban, for example, prison officials had to consider that the traditional head covering could be used to hide contraband, he said. Kolakowski ultimately got the item approved by suggesting a small turban with less fabric.

Modern-day prisons are legally required to accommodate prisoners’ religious practices unless they can demonstrate a compelling reason not to, such as a risk to staff or other prisoners’ safety. How those accommodations are carried out, however, can vary from prison to prison.

In 2023, for example, Jewish inmate Riley Benjamin sued the D.C. Department of Corrections after officials required him to produce outside proof of his Judaism before providing him with kosher meals. The jail later agreed to change its policy.

“Today, it’s really prison by prison, warden by warden, how they are defining religious freedom,” Tinker said. “One thing those laws really do is they sort of let the prison decide and the staff decide what it means to a certain extent.”

Still, there have been some successors to the Eastern State synagogue — including at Sing Sing Correctional Facility in Ossining, New York, where Rabbi Irving Koslowe convinced the prison administration to let him convert a basement storage room into an exclusively Jewish place of worship in 1959.

Koslowe died in 2000. But his great grandson, Benjamin Koslowe, visited the prison years later and wrote about the experience for Yeshiva University’s student newspaper.

In an interview with the Forward, Koslowe recalled one of his great-grandfather’s favorite jokes: “They’re the only synagogue that hopes that they don’t have a quorum.”

The post The first synagogue inside a U.S. prison reopens — no conviction required appeared first on The Forward.

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I’m a left-leaning Zionist Jew in Maine. I still can’t make sense of the Graham Platner mess

It’s a very strange time to be a left-leaning Zionist Jew in America. It’s an even weirder time to be a left-leaning Zionist Jew in Maine.

Graham Platner, who suspended his ill-fated Senate campaign last week, electrified my friends and neighbors with his grave, light-blue-collar eloquence. He got them excited to vote for someone — not just against President Donald Trump and Sen. Susan Collins. In a state known for delivering temperate and sagacious senators, including George Mitchell, Olympia Snowe and Angus King, Platner brought a fire and passion that more befit our times.

Part of his appeal, and what allowed Mainers to slalom past so many red flags, was the aura of brave truth-teller he cultivated. He seemed unafraid to name our true enemies: billionaires, mega-corporations, Republicans, corporate Democrats, and yes, AIPAC.

The railing against AIPAC as the source of all evil made me uncomfortable, even as it’s become normalized. Add in that infamous Nazi tattoo, and the throngs of people cheering his every word, and any Jewish Mainer had a right to feel they were in a strange new wilderness.

On the one hand: How could I vote for someone who I feared might make this country less safe for my Jewish children? On the other: How could I vote for someone who supports Trump, whose policies also makes this country less safe for my children?

I had trouble squaring the fear so many of my Jewish friends felt at Platner’s candidacy with the exultation of my non-Jewish friends. There is a great Maine saying for when you need more information before you commit to a stance: “Hard telling not knowing.”

I didn’t know enough, so I couldn’t tell how much to worry. So I endeavored to speak to the guy about it.

Maine is a small state, and you can actually do that kind of thing. I went to the Passover Seder that Platner’s campaign put on, and I parlayed that into a conversation. I came out of that experience cautiously optimistic that Graham Platner is not an actual Nazi, or even an antisemite. But I was still relieved to see him step back from the race — even though I took no joy in it.

Troubled Jewish bona fides

There were plenty of reasons to have some faith that Platner wouldn’t be as disastrous for Jews as many of my friends feared. I met the lovely Jewish family in whose Bangor home a young Graham shared many a Shabbos dinner. His campaign staff who I met would have set off even the least sensitive Jewdar. He was clearly comfortable at the Seder he hosted, and it clearly was far from his first.

When we spoke on the phone, he talked about the deep love he has for his Israeli family members, including his step-brother: a serious, hawkish Israeli security analyst with Maine roots. That gave him a human connection to the conflict that few Mainers have. He believed he’d spoken out forcefully against antisemitism.

But his language about Israel was reckless, I told him, and I implored him to be more careful. While he knew and loved individual Jews, most Mainers did not: our community in this state is very small. The impact of his insistence that Israel was committing genocide might not match his intent. Criticism of Israel is valid, but the recent increase in its intensity has been paralleled by an increase in attacks on American Jews.

Platner’s response concerned me. He told me that it was the policies of the Netanyahu government that were most responsible for that spike in violent antisemitism — not the people actually trying to kill us. I asked him to use his platform and his unique perspective to move people away from hatred. He repeated that Israel was committing genocide, and that he would continue to speak out against antisemitism.

We ended the call and I thought about Yehuda Amichai’s wise line: “From the place where we are right/ flowers will never grow/ in the spring.”

An aborted story of redemption

Somehow me saying “I told you so” to my friends left saddened and angered by Platner’s withdrawal from the race following an allegation of sexual assault didn’t make them feel better.

And even I wasn’t sure exactly what the “I told you so” would mean. I’d been clear that he wasn’t reliable, that his political vision didn’t make up for a lack of personal judgment or record. But I myself had tried to see my way past those concerns, too. To be quite honest, although it’s probably anathema to say so given the charges against him, I kind of liked the guy as a person. His clunky, tearful exit video hurt to watch.

The story of redemption that Platner and his campaign told was a welcome antidote to the turbocharged version of manhood pushed by so many on the right. That his downfall came from a revelation of an act that felt like the embodiment of how toxic that vision can be only contributes to the overall feeling of brokenness.

Now several other viable candidates with half of the charisma will try to gather all of the energy he created. And I wonder: in these furious, truncated weeks of campaigning — the Democratic party must select a candidate by July 27 — which of them will take the shortcut to the progressive heart by bashing Israel the most? If one says Israel is bad, must the next say it is worse?

It’s for the best — but also alarming — that we’re about to have new insight into how much of Platner’s coalition was built upon this rhetoric. Already Shena Bellows, a top candidate and former head of the Holocaust and Human Rights Center of Maine, has hesitatingly taken to using the word “genocide” to describe Israel’s actions in Gaza. Who will be next up to take a swing?

What terrifies me about Platner, and many others on the anti-Israel left, is that they seem to be casually playing with a darkness they do not understand. (The same could be said of Platner’s erstwhile Nazi tattoo, if we’re to believe he truly didn’t understand its meaning when he got it.) They risk building a permission structure for hatred of Jews, whether they intend to or not.

I will be looking for the candidate who refuses to add another brick to that structure, although I don’t know if any of them have the courage to abstain.

Meanwhile, ICE just killed an innocent man in Biddeford, Maine in front of his daughter. This madness, too, has to stop. Which madness do we prioritize? And how much of one madness will we accept in order to stop another?

This is the place of confusion that many of us are in. The only answer I have is that it’s hard telling not knowing.

The post I’m a left-leaning Zionist Jew in Maine. I still can’t make sense of the Graham Platner mess appeared first on The Forward.

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Bagels are hanging from the trees in Beijing. Is China bagelmaxxing?

I was strolling through a gleaming new mall complex in Beijing beside a couple walking their robot dog when I stumbled upon the bagel tree. Its branches, though bare of leaves, bore giant bagel sculptures, hanging from its boughs on translucent string. In front was a sign proclaiming, “Beigel Tree by New York Bagelous Museum.”

Beigel Tree by New York Bagelous Museum, it turned out, was a new offshoot of the viral New York Bagelous Museum, a growing bagel chain with five shops across three Chinese cities.

The New York Bagelous Museum would seem, at least in name, to be a nod to New York Jewish culture. These days, China isn’t so hot on either of those things. The Chinese government sees America as a country in decline and often points towards visible poverty in major American cities, like New York, as a sign of this. While China used to be nearly free of Jew-hatred, there has seen a rise of antisemitic posts and rhetoric on Chinese social media platforms. The government tightly controls what is posted on these platforms, but there has seemingly not been censorship of antisemitic posts.

In this environment, the proliferation of New York Bagelous Museums was surprising. I’d been living in China for nearly a year pursuing a Masters in Global Affairs, and I couldn’t help but wonder what this new development in Beijing-New York relations was all about. I went to see for myself.

Inside, the shop was decorated less like a New York bagel shop and more like a New England bed and breakfast. Instead of sturdy linoleum, it has hardwood floors. Customers sat on benches with green velvet pillows, noshing on bagels and sipping coffee. The shop’s exposed brick walls are hung with oil paintings, photos of New York City, and one tapestry depicting a famous 1963 photo of John and Jackie Kennedy’s family at Hyannisport. I found myself thinking, wouldn’t a portrait of Ruth Bader Ginsburg be more appropriate?

The interior of Beigel Tree.
The interior of Beigel Tree. Photo by Sage Lattman

Well, yes, but the shop isn’t exactly meant to be a faithful duplicate of a New York bagel shop. The likely inspiration for the store comes not from New York but from Seoul. In 2021, Seoul experienced its own bagel craze when a store called London Bagel Museum opened up, drawing two-hour-plus lines.

The Bagel Museum is, in no way, a museum. Besides the bagel part, the rest of the name is arbitrary. According to a Korea Times article, the store’s name simply “combines the founder’s favorite words.”

Two years later, in 2023, New York Bagelous Museum opened its first location in Shanghai. Like many Chinese companies, it was welcomed into this world with copycat allegations. The two shops are nearly identical, even including the font on the marquee, the interior design and the artwork on the packaging. The main difference is that one features a Union Jack while the other features the Statue of Liberty.

The mission statement on the shop’s page on WeChat, the popular Chinese social media application, says that the founders started the company because they wanted “to create a unique American museum-style bagel shop” and for their customers “to enjoy and feel the atmosphere from the American 50s and 60s.”

Cheese rose and red bean butter bagel sandwiches.
Cheese rose and red bean butter bagel sandwiches. Photo by Sage Lattman

Though the menu did feature a lox and cream cheese bagel, the rest of the options were unrecognizable to this New Yorker. The signs were written in both English and Chinese. Some bagels were pre-made sandwiches. One featured sweet red bean paste and a slab of butter. Another was stuffed with cream cheese and topped with sticky syrup and rose petals. The sandwiches were artfully put together, unlike the slapdash constructions you find in New York. Other bagels had fillings rolled into the dough, like the Mexican pepper bagel, stuffed with asiago and salami. My friends and I got these, as well as a blueberry sandwich and chocolate bagel, to try.

Notwithstanding the unorthodox flavors, upon taking a bite, I realized that these were bagels in name only. While they did have some of the chewiness of a bagel, they didn’t have the density or the hard exterior. This is likely because, in making the bagels, New York Bagelous Museum doesn’t boil them, something I learned while watching bakers make them through a window into the kitchen. Besides the shape, there wasn’t much separating the bagels from a bread roll.

A bagel covered with cheese on a tray.
The Mexican pepper bagel. Photo by Sage Lattman

At the New York Bagelous Museum, I found few traces of New York, bagels, or museums. But the average Chinese customer probably wouldn’t realize the difference between this shop and the real deal, just like the average American eating Chinese takeout wouldn’t realize the gulf between the Chinese food in America and that in China.

It doesn’t seem like those who visit New York Bagelous museums are all that attracted by New York, much less New York Jewish culture. Instead, judging by the myriad posts from Chinese social media about the shop, it’s merely because the shop is viral. Many reviews mention the bagels, but a lot mention another fact: the shop, with its approximated Americana and absurdly stuffed sandwiches, is a great place in which to take photos.

The post Bagels are hanging from the trees in Beijing. Is China bagelmaxxing? appeared first on The Forward.

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