Since moving to New York City from Israel 20 years ago, I have longed for two things: falafel and real Moroccan couscous. I opened Taïm to satisfy my longing for falafel; now I’m opening Kish-Kash to satisfy my longing for couscous. I couldn’t be more excited to share our real, hand-rolled, hand-sieved couscous with New York.
- Einat Admony
ABOUT THE CHEF
Einat Admony, also known as the ultimate balaboosta, (meaning "perfect housewife" in Yiddish) is the chef and owner of Balaboosta, the fine-dining Middle Eastern restaurant; Kish-Kash, New York’s first couscous bar; and the beloved falafel chain, Taim. She is also the author of two cookbooks: Balaboosta, and the upcoming Shuk (Fall 2019), with Artisan Books.
Einat, named a "fiercely determined chef" by The New York Times, grew up in Tel Aviv, worked as a cook in the Israeli Army, walked away from college after two months, roamed around Germany as a gypsy, then packed up her life to move to New York City. Now, after 20+ years in New York, Einat persists in her work and expansion with her new ventures, including Kish-Kash. Hand rolled couscous, deemed "fine as sand" by Eater, is served fresh there every day and is a perfect example of how Einat continues to innovate and push the food scene.
“Cooking is a way to express my love and compassion for those around me,” Einat says. “It is also a way to connect the past with the present and future. The flavors, the smells, the sounds, they flood me with memories and bring me instantly back to my childhood. And make me feel whole.”
When she is not at one of her restaurants, she can be found at home in Brooklyn, cooking for her two children, Liam and Mika, her husband and business partner, Stefan Nafziger, plus, a constant flow of dinner parties with family and friends.