Is Jewish Food Suddenly Hip?

Seriously. Suddenly "schmaltz" is in?

Mile End I get. Great Montreal-style deli. But now, I'm starting to see Bubbe fare all over town -- not that I'm complaining. The Wild Mushroom Knish (pictured above) from Chef Nikki Cascone's new East Village restaurant Octavia's Porch is absolutely divine.

I'm seeing smoked fish appearing on more and more menus. It even showed up on "Top Chef All-Stars" last week, when Cheftestant Carla Hall said her Water Taxi Beach-winning dish was inspired by the classic NYC combo of smoked fish and a bagel.

We'll see where this trendlet leads. Once I started seeing modernized Stuffed Derma cropping up at fancy hot spots, I'll know the fad has gone into overdrive.

Comments

[Warren Bobrow]

It's always been hip to eat from your soul. Jewish food has always been hip. Ok, a bit salty, a bit sweet and a bit sour. Sort of like growing up Jewish in NJ.

[WistfulGlance Blog]

I'd definitely appreciate if you share some links to other sources that have data about this topic just in case you happen to know any.