In late September, the Israeli-born chef and her husband reopened Balaboosta, which offers New York City diners a selection of dishes that express Admony’s unique take on modern Israeli cuisine.
Chef Einat Admony is building up a New York eatery empire
“Balaboosta has been an institution for nine years,” Admony explains. “It’s not just a restaurant. It’s a kind of community where people create memories – that first date, birthday celebration, anniversary and so on. We wanted to keep that energy going after a short hiatus,” she explained.
Admony enjoys exploring new ideas, playing on Israeli and Middle-Eastern classics while continuing to innovate with ingredients, flavors and techniques. “This is what makes my Israeli cuisine so exciting.”
Located in New York’s West Village, home to her Taim Falafel and Kish-Kash restaurants, the new Balaboosta finds inspiration in Admony’s Yemenite and Iranian roots.
Indeed, Balaboosta’s website features a photo of the chef’s mother, Tziona, originally from Iran, riding a motorbike in Tel Aviv in 1968. “Balaboosta” is the Yiddish word for the ideal mother and homemaker.