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Jewish Humor Central is a daily publication to start your day with news of the Jewish world that's likely to produce a knowing smile and some Yiddishe nachas. You get a blend of a liturgical poem and a lively freilach melody, with a touch of singing by the audience.
It's also a collection of sources of Jewish humor--anything that brings a grin, chuckle, laugh, guffaw, or just a warm feeling to readers. All in all, a new and innovative combination to start Shabbat by the Michael Gorodetsky trio.
Also, the grilled ground mici kebabs and ceafa pork steak come with a good garlic sauce.
“If you ever need vampire protection,” says Anton, “we have it.” Most Ukrainian spots in the Northeast are more banquet halls than a la carte restaurants, but chef Oksana Nazaruk’s lavishly decorated little BYO(Vodka) is a notable exception.
But the Mayfair, judging by my pleasant lunch and Gumbo Bob's steady devotion, is one of the few that has changed little, despite a change in ownership after decades under the watch of the same family.
What has changed drastically, however, is the face of those "real people" of the Northeast, where nearly 30 percent of the 200,000 residents who live north and west of Roosevelt Boulevard are foreign-born.
Lamb is the theme at this authentic Uzbek restaurant -- in fragrant rice pilafs, homemade noodle soups, steamed manti dumplings, and skewers over the charcoal grill, which sends lamb smoke puffing out the chimney of this old-world Bustleton Avenue cottage that one can smell from blocks away. Good ingredients and cooked-to-order freshness are the keys to the exotic Uzbek flavors from chef-owner Daniel Yukhananov, a Bukharian Jew from Tashkent.
The cumin-flecked lamb pilaf is outstanding (see accompanying recipe), as is the Bukharian beef variation greened with cilantro.
I tasted the authentic offerings of Russian markets, a growing Chinese corridor with some of the city's best seafood and dim sum, and a South Indian community that produces the hard-to-find dishes of Kerala -- not to mention an Indian cheesesteak wrapped inside a dosa crepe.
With side trips to some of the area's more traditional spots, from classic cheesesteak and hoagie delis to Italian gems, kielbasa corners, craft beer pioneers, and, yes, some still-great diners, rarely has a Philly eating adventure been so fun.
But let’s get one thing straight: I'd come to celebrate the Northeast and one of the last stalwarts of its diner culture, not to bury it.
Too many of the great diners that fed its post-WWII working-class boom with affordable and scratch-cooked American meals have faded beneath waves of fast food, changing demographics, and shifting tastes.
Now run by a Bangladeshi chef and his Malaysian wife, it serves a wide range of well-cooked regional favorites, from Syrian-style kibbeh stuffed with aromatic beef and almonds to crisp falafel with moist and vividly green centers to excellent Palestinian-style hummus and baba ganoush, and a flavorful mixed grill.