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These latkes may not be kosher, but chef Amitzur Mor couldn’t resist making crab the star of his hot cakes made with jalapeño and a homemade sumac labneh (similar to Greek yogurt) tartar sauce. “We wanted to put a spin on the crab cake, but instead we incorporated Yukon Gold potatoes,” sayds, the Istraeli native of his nontraditional approach. But what really makes this dish shine at the Mediterranean restaurant in Gramercy is the tanginess of the Middle Eastern spcie sumac paired with the sweet and rich labneh dipping sauce. – Jeanette Settembre, Daily News

Daily News

 

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