BALABOOSTA: noun

A Yiddish term that means the perfect housewife and mother. She’s the fearless emotional center of her family, who makes sure her table is not only full of gorgeous food, but also full of friends, love, laughter.​

Chef Einat Admony opened Balaboosta to share her vivacious personal food, full of sun-drenched inspiration from Israel and her family’s Persian and Yemenite background. 

 

A reboot of the original Balaboosta, this new incarnation (now at 611 Hudson St) is the next expression of Admony’s modern Israeli concept. Partner and husband Stefan Nafziger presents a curated list of top-notch wines from the region’s most ambitious winemakers. 

 

Beginning with Taïm (serving arguably the city’s best falafel at their five locations) and now with Balaboosta, the couple brings the best of Israeli spirit from their hearts to your table.

Chef Einat's mother, Ziona,
Tel Aviv, 1968

 

Hours 

 

Tuesday - Friday 5:00pm - 10:00pm   Saturday Noon - 10:00pm 

Sunday Noon - 8:00pm

Closed Monday

When you've
got a special group

For parties larger than 10 people check out our private dining option

With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur.

“Shuk is the kind of cookbook you have to tear yourself away from-direct, insightful, bursting with color and flavor.  Einat's beautiful recipes and knowledge of Israeli markets will lure you in, change what you thought you knew about Israeli food, and deeploy satisfy your soul.

--Gail Simmons, food expert, TV host, and author of Bringing It Home

 

“Einat and Janna's journey into the vibrant world of Israeli food is one you seriously want to join. It covers everything from the famous chopped salads to hummus (of course!) to couscous to chicken to cheesecake-and it's laid out beautifully by two skillful experts..”

-- Yotam Ottolenghi, chef and author of Jerusalem and Plenty

Get your signed copy on your next visit to any of our restaurants, or buy the book wherever cookbooks are sold.