Nosh News Appetizing bites about Jewish chefs
and restaurateurs in Northeast Ohio Compiled by Michael C. Butz
Blackened fish taco with pickled onion-and-pineapple slaw and cilantro aioli. Paladar Restaurant Group
Taco triplets
The third iteration of BOMBA Tacos & Rum, the Caribbean-centric eatery started by Paladar Latin Kitchen founder Andy Himmel, opened in August in Beachwood. The 3,800-square-foot restaurant inside the Beachwood Lifestyle Center (formerly LaPlace) offers bar and dining-area seating for 150 guests and features a variety of chef-driven taco options as well as made-to-order guacamole with up to 14 add-in ingredients. There are also snacks and grain bowls with vegan, vegetarian and gluten-free options. A day before opening BOMBA to the public, a charity event to benefit Bellefaire JCB was held at the restaurant. One-hundred percent of sales benefited the Shaker Heightsbased nonprofit child service agency. The first BOMBA opened in 2015 in Rocky River while the second opened in 2016 in the Fairlawn area outside of Akron. To read about the opening of the first BOMBA, visit jstylemagazine.com/bomba.
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Jstyle
Fall 2018
Koji composition
In May, Jeremy Umansky, co-owner of Larder: A Curated Delicatessen and Bakery in Cleveland, announced he’ll be the co-author of “Koji Alchemy,” due out in spring 2020 via Chelsea Green Publishing. “It’s essentially going to be an overview of the historical use of koji and its unparalleled importance in food production,” he says. “It’s used for more than just miso, sake and soy sauce; there’s a wide variety of things. … (The book) is going to cover some of the newer techniques for using it.” Umansky is teaming up with Rich Shih, whom he describes as the “miso master” behind the OurCookQuest website. “We realized our work was often being compared and used by chefs,” Umansky says. “Right away, we sort of realized maybe we should team up and do this.” To read an article that details Umansky’s interest in koji, visit jstylemagazine.com/curious-gastronomy.
Scooping soon
Among the many openings planned for the very near future at the Van Aken District in Shaker Heights is Mitchell’s Homemade Ice Cream. Pete and Mike Mitchell aim to open their latest scoop shop by mid-October, Pete Mitchell says. The shop would be the Mitchell brothers’ 10th, joining a shop that also opened in 2018 in Strongsville and recently renovated shops in Beachwood and Solon, among others. The Shaker Heights shop’s location is certain to make it easier for those in the East Side’s inner-ring suburbs to get their hands on time-tested favorite flavors like Vanilla Bean, Fresh Strawberry, Cookie Dough and Caramel Fudge Brownie or flavors that feel like perfect fits for fall, including Dark Roast Coffee and Campfire S’mores. To read more about Mitchell’s Homemade Ice Cream, visit jstylemagazine.com/inside-scoop.
jstylemagazine.com