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Philosophy

Forced into exile 2,000 years ago, Jews have put down roots all over the world, often reaching their new homes with nothing more than hope, a prayer book, and a head full of recipes. In each new land our ancient mothers learned new ingredients and recipes that they adapted to the cuisine of our ancestors.

From Russian-Polish Borscht to spit roasted-Moroccan lamb, to crispy Roman Artichoke a la giudia from Rome, Jachnun of Yemen the story of our cuisine is one of constant transformation alongside a loving embrace of ancient tradition.

"Mishigene:Immigrants Cuisine" is the name we chose for our restaurant. Roughly translated from Yiddish (a language that resists literal translation), the term mishigene affectionately refers to a person who is loveably crazy: a good description of our whole staff! Immigrant cuisine reflects the many threads that are woven into the tapestry of Jewish culinary culture.

The basis of our cuisine is the emotional memories of the Jews who fled eastern Europe, of the sephardim who were expelled from Spain 500 years ago, of the Miszrahi who have lived in the Middle East since Moses. Because of all the millenia that we wandered the earth, Jewish food is the first truly global cuisine.