“I always say that Tanoreen is our contribution to the cause because educating people through food is the easiest and most universal way to do it as we know.” “Our food does have something to say about identity and land and culture,” says Jumana. Rawia’s daughter, Jumana, later left a career in international affairs to come on board as a partner. Rawia Bishara, who emigrated here from Nazareth with her family when she was just 18, opened Tanoreen in 1998 once her kids were grown as a way to express her heritage and to honor her mother who taught her how to cook. And I invited the mother-daughter team that run Tanoreen to discuss what it takes to be a hit for a quarter century - and to ask them what the next 25 years might look like. So, when I happened to be in Bay Ridge recently, I picked up an inspired chicken shawarma wrap at the takeout window (and a serving of knafeh to heat up at home for dessert). It has been featured on Food Network’s “Best Thing I Ever Ate,” and it has been named one of the best restaurants in New York City by Bon Appétit. It has spawned two excellent cookbooks - 2014’s “ Olives, Lemons & Za’atar” and “ Levant” from 2018. Now in its 25th year, Tanoreen is, of course, a James Beard nominee and a Michelin Bib Gourmand winner. This is hardly a controversial statement or weird hot take, but Tanoreen - the Palestinian staple in Bay Ridge - is one of my top five restaurants in New York City. Like what you’re hearing? Subscribe to us at iTunes, check us out on Spotify and hear us on Google, Amazon, Stitcher and TuneIn.
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