מעוז צמחוני, Maoz Vegetarian

“Blame it on love. And his mother.”

When most of the tots his age were making messes in the sandbox, pastry genius Ron Ben-Israel preferred to observe his Viennese mother’s culinary magic as she whipped egg whites into frothy meringue or transformed flaky crust into ethereal apple strudel. “I was enchanted,” he gushes. “Watching a fruit reduction become a gelée was fascinating. But I certainly wouldn’t have guessed that the art and science of baking would become my life’s passion.”

Passion, indeed. Ron is fervent when he talks about baking and creating his extraordinary confections. His dedication to his art is both reverent and joyful at once: Each time he fashions a cake—and he’s designed thousands of stunning, one-of-a-kind gateaux in his career—he’s as thrilled as he would be if it were his first masterpiece. As Ron cheerily observes, “Each cake is like a performance—my team and I feel like we are attending countless opening nights every weekend.”

Ron certainly knows about opening nights: A former dancer, he fell in love with a chocolate-maker while on tour in Canada, and with typical resolve, he traded in his ballet slippers for a whisk and a spatula. Fortunately, the discipline he had acquired during years of scrupulous training and a rigorous performance schedule—and during his military service in the Israeli army—helped him as he pursued his new vocation. Like many aspiring chefs, he traveled to France and apprenticed in Cannes, Beaujolais, and Lyons.

Ultimately, New York provided Ron with the most exhilarating and challenging stage for his culinary visions. His artistry has become legendary and he has truly become America’s cake maestro, the wizard and darling of the industry. “I had originally gone to fine art school to study set design, but then dance took over. And now it’s fondant and cake. I am so pleased that the kitchen and I found each other. I’m where I was meant to be.”

And so today, the master confectioner choreographs in sugar. His specialty and wedding creations are consistently featured in national periodicals, including Martha Stewart Weddings, Brides Magazine and New York Magazine and are also prominently highlighted in books, such as Vera Wang on Weddings. Curtain up!”

Rabbi Joshua Metzger – Executive Director
Rabbi Asher N. Webb – Kollel Director
Rabbi Levi Shmotkin – Young professionals
Rabbi Noach Heber – IAT Law and Chabad Relief NYC
Rabbi Shmuel Metzger – Upper Midtown Chabad
Mrs. Raizy Metzger – Chabad Preschool
Rabbi Yehuda Rader – Program Director
Rabbi Menachem Mendel Weisz – Assistant Rabbi
509 Fifth Ave Between 42nd and 43rd
New York City
Shachris morning service: Monday-Friday 7:45 A.M.
2nd Shachris Minyan Monday-Thursday 8:45 A.M.
Sundays (and major legal holidays) 9:30 A.M.
Mincha afternoon service: 1:45 P.M. Sunday-Friday (year- round)
Mincha/Maariv service: 4:15/4:30P.M. Sunday-Thursday
Maariv Evening Service: 5:45 p.m. Monday-Thursday
Shabbat Schedule at Chabad of Midtown Manhattan:
For Shabbat candle lighting times click here
Friday Night Service: Kabbalat Shabbat/Arvit 6:00 pm
Dinner: Following service
Shabbat Morning Service: 10:00 am
Kiddush Buffet: 12:30 pm

Not to be confused with Beth Hamedrash Hagadol Anshe Ungarn, "Great House of Study of the People of Hungary", a Lower East Side congregation founded in 1883 by Hungarian Jews.
Beth Hamedrash Hagodo: בֵּית הַמִּדְרָש הַגָּדוֹל, "Great Study House "is an Orthodox Jewish congregation that for over 120 years was located in a historic building at 60–64 Norfolk Street between Grand and Broome Streets in the Lower East Side neighborhood of Manhattan, New York City. It was the first Eastern European congregation founded in New York City and the oldest Russian Jewish Orthodox congregation in the United States.

Founded in 1852 by Rabbi Abraham Ash as Beth Hamedrash, the congregation split in 1859, with the rabbi and most of the members renaming their congregation Beth Hamedrash Hagodol. The congregation's president and a small number of the members eventually formed the nucleus of Kahal Adath Jeshurun, also known as the Eldridge Street Synagogue. Rabbi Jacob Joseph, the first and only Chief Rabbi of New York City, led the congregation from 1888 to 1902.Rabbi Ephraim Oshry, one of the few European Jewish legal decisors to survive the Holocaust, led the congregation from 1952 to 2003.

The congregation's building, a Gothic Revival structure built in 1850 as the Norfolk Street Baptist Church and purchased in 1885, was one of the largest synagogues on the Lower East Side. It was listed on the National Register of Historic Places in 1999. In the late 20th century the congregation dwindled and was unable to maintain the building, which had been damaged by storms. Despite their obtaining funding and grants, the structure was critically endangered.

The synagogue was closed in 2007. The congregation, reduced to around 20 regularly attending members, was sharing facilities with a congregation on Henry Street The Lower East Side Conservancy was trying to raise an estimated $4.5 million for repairs of the building, with the intent of converting it to an educational center. In December the leadership of the synagogue under Rabbi Mendel Greenbaum filed a “hardship application” with the Landmarks Preservation Commission seeking permission to demolish the building to make way for a new residential development. This application was withdrawn in March 2013, but the group Friends of the Lower East Side described Beth Hamedrash Hagodol's status as "demolition by neglect"

PHILOSOPHY
What makes us unique?
Chickpea is the namesake of our company and at the core of our recipes. We make all of our food with only the highest quality ingredients.
We insist on baking all of our signature dishes, giving us flavorful results without adding unnecessary fats.
By using wholesome ingredients and our signature spices, we have created better cuisine that is Always Baked and Never Fried!

על המקום:

Yum- I have a newfound appreciation for baked falafel!

I'm glad I didn't read the Yelp reviews for Chickpea before going here because if I had I might have been more skeptical. I have wanted to try this place since moving in across the street a few months ago and yesterday I finally decided to head in.

The place was empty which seemed like a bad sign, but it might've just been that people were still coming home from work (it was a busy Wednesday). I decided to order the falafel platter with baba ganoush and hummus. The platter came with rice, 6 baked falafel, hummus (different flavors to choose from!), up to (4?) toppings, and hot whole wheat pita. I added feta for extra because, well, it's feta. The platter also came with a free drink- either a bottle of water or a can of soda (I got a water). I paid under $10 for all of this, which, in the city, is a friggen' bargain.

I brought my meal to Chelsea Pier to eat while I watched an outdoor movie (which I also recommend doing, btw), and it was delicious! The falafel was filling and honestly, I thought it was better than fried falafel, contrary to what everyone else is saying. Even the hummus and baba were above average, which is hard to do. Combined with the tahini sauce, rice, and feta, the falafel was incredible and filled me right up. I even had 3 falafel leftover after I was done that I still haven't eaten.

Check this place out for a quick, cheap, and healthy meal!

Weekly Shiurim:
Rav Singer Chevra Mishnayos Shiur: Daily between Mincha & Maariv
Mishna Berura Yomis: Daily after Maariv
Daf Yomi by Rabbi Fishelis: Sun – Thu at 8:00 PM
Mishlei Shiur: Sunday mornings, 7:45 AM
Women's Shiur in Tehillim: Monday
Rabbi Romm's Ha'amek Davar Shiur for men and women: Wednesday at
9 PM
Torah Topics: given by Rabbi Mayer Friedman. Friday mornings, 9:15 – 10:15 AM

Shabbos Shiurim:
Rabbi Romm–1 hour before Mincha
Daf Yomi–1 hour before Mincha

The Bialystoker Synagogue was organized in 1865 on the Lower East Side of New York City. The Synagogue began on Hester Street, moved to Orchard Street, and then ultimately to its current location on Willet Street, more recently renamed Bialystoker Place.

Our congregation is housed in a fieldstone building built in 1826 in the late Federal style. The building is made of Manhattan schist from a quarry on nearby Pitt Street. The exterior is marked by three windows over three doors framed with round arches, a low flight of brownstone steps, a low pitched pedimented roof with a lunette window and a wooden cornice. It was first designed as the Willett Street Methodist Episcopal Church.
In the corner of the women’s gallery there is a small break in the wall that leads to a ladder going up to an attic, lit by two windows. Legend has it that the synagogue was a stop on the Underground Railroad and that runaway slaves found sanctuary in this attic.
In 1905, our congregation, at that time composed chiefly of Polish immigrants from the province of Bialystok, purchased the building to serve as our synagogue. During the Great Depression, a decision was made to beautify the main sanctuary, to provide a sense of hope and inspiration to the community. The synagogue was listed as a New York City landmark on April 19, 1966. It is one of only four early-19th century fieldstone religious buildings surviving from the late Federal period in Lower Manhattan. Richard McBee and Dodi-Lee Hecht have both written in-depth articles about the building.
In 1988 the Synagogue restored the interior to its original facade, and the former Hebrew school building was renovated and reopened as The Daniel Potkorony Building. It is currently used for many educational activities. Our most recent project was the refurbishing of our windows.
The Synagogue has continued to be a vibrant and reputable force in the religious world. In recent years a substantial number of new families have chosen to make it their place for prayer and study.

From authentic falafel to juicy, flavor-infused meats, we've perfected our cooking process to offer the best tasting, healthiest quick dining experience option out there. All of our dishes are made in-house using the highest-quality raw ingredients, Mediterranean spices, and classic cooking techniques. The experience truly begins at our salad bar crafted with fresh vegetables, because we know an apple a day is not enough to keep the doctor away. When you're craving a cold drink, our freshly pressed juices will quench your thirst with greens, fruits, or a combination of both.
More of the great taste, less of the guilt.
Join us in our restaurant where nutritious meets delicious.
בקורת:
In my time on this earth, I have done many things. Great things; painful things; things I have learned from. And in everything I have done, I have always looked for the positive outlook. The up-side. When I entered this eatery, I found myself reading a book by it's cover. The small space and confined environment led me to believe a heinous falsity. But when I purchased my falafel, and I took my first bite, my world changed. I felt the smooth hummus, perfectly complimented by the slight spice of the falafel run through my mouth like a child's toy train set when it perfectly fits on the tracks. I swallowed my first bite and I looked up to the man who served me, I mouthed the words to him, 'thank you'. He responded, 'That'll be $4.95." A small price to pay, for the most immaculate and delectable treat that has ever graced God's good earth. I exited the now ever growing plateau of amazement, and walked up the street, consuming my sandwich more and more with each step. I hadn't traveled but two blocks until I looked down and saw; my food had become exhausted. I felt a tear travel down my cheek. Not of depression. Not of loss. But of enlightenment. Thank you, Maoz Vegetarian, for showing me what good food really is.

Simple hole in the wall shop for a quick bite along the 7 train. I got a falafel sandwich which ended up being about $6. Unheard of for a meal in Manhattan that gets you stuffed… as long as you stuff your sandwich to brim. Love the unlimited side dish option. The side dishes are all healthy cold options. Onion + tomato, tabbouleh, chickpea salad, coleslaw, etc.

Granted this location doesn't have places to sit- only a small 2 person standing counter facing the street. But when you want a cheap, quick, healthy bite because you don't want to cook, Maoz is a great option.

Young Israel: Past, Present and Future

"The aims and purposes of the organization shall be to foster and maintain a program of spiritual, cultural, social and communal activity towards the advancement and perpetuation of traditional Torah-true Judaism; and to instill into American Jewish youth an understanding and appreciation of the high ethical and spiritual values of Judaism and demonstrate the compatibility of the ancient faith of Israel with good Americanism.

The organization shall promote cooperation among the constituent branches now existing and which may hereafter be formed, establish a close bond of kinship to the end that their individual and common problems may more easily be solved, and act as the federated and central body for the Young Israel Movement so that its influence as a force in Jewry may be felt and recognized in America and the world over."

(from the Preamble of the National Council of Young Israel Constitution)

Young Israel was born in 1912, when the primary aspirations of most American-born Jews were economic success and acceptance in American society. Jewish education was very low on their list of priorities, and as a result, was usually rudimentary, at best. Orthodox synagogues were exclusively Yiddish-speaking and permeated by an Eastern European atmosphere. American-raised Jewish youth who wandered into these synagogues typically found themselves shut out completely. It is not surprising that the Jewish youth of that era generally avoided the synagogue, attending only when expected by family custom. Although intermarriage was relatively rare, the distance between young Jewish hearts and minds and Jewish belief and practice was almost huge. It was in this environment that Young Israel was founded by a group of 15 visionary young men and women.

Its first activities were Friday night lectures in English (which was very controversial) on a variety of topics of Jewish interest. Three years later, the group formed a "Model Synagogue" with innovations designed to attract American-raised English-speaking Jewish youth, including participatory singing and youth programs. To enable people of all means to fully participate in synagogue services, Young Israel prohibited the auctioning of synagogue honors. The National Council of Young Israel required the minimum halachic standards of a mechitza, closed parking facilities on Shabbat and Yom Tov, and that each of its synagogues officers be Shomer Shabbat. Young Israel synagogues popped up across North America.

Young Israel envisioned itself as much more than a conglomeration of synagogues. Young Israel was the first on secular college campuses, with over 20 kosher dining halls and intercollegiate programs. Young Israel created an Employment Bureau for Sabbath Observers, in an era when most employees were expected to work 6 days a week. At Young Israel’s headquarters in New York, arms were packed for the Haganah defense forces of the not-yet-born State of Israel. The Free Soviet Jewry Movement was championed by the leadership of Young Israel. Young Israel has always been fiercely Zionistic, and promoted the rights of Jews to live throughout the Land of Israel. Young Israel placed an important role in gaining broad acceptance for advocating for the commuting of Jonathan Pollard’s sentence.

Today the National Council of Young Israel provides professional advice and cost-saving initiatives to 135 Young Israel synagogues (and beyond), advocates for the interests and views of our 25,000 member families, trains aspiring rabbis, supports rabbis in the field with biweekly question and answer sessions, aides communities in rabbinic searches and relations, coordinates informative Gabbai2Gabbai conference calls, provides exciting Parsha Nation curriculum for synagogue youth groups, runs inspiring Achva Summer Teen Experiences, shares best practices through monthly e-publications Shul Solutions and The Practical Pulpit, runs a three division basketball league in the New York metropolitan area, and serves as the sponsor of four senior centers at Young Israel synagogues which feed, educate and recreate the generation that made Young Israel great.

Future plans include providing spiritual inspiration and connection for Young Professionals and training Ashkenazic rabbis how to serve their Sephardic congregants. We are committed to work to maximize the resources of the Jewish community by working with our colleagues at other Jewish organizations and Jewish institutes of higher education and to maintaining a standard of excellence in everything we do.

I used to eat in this area more. Unfortunately, a number of places have closed down. I loved Diamond Dairy, which made wonderful latkes and pierogies, and I really miss it. A few years back, a friend of mine introduced me to a Kosher Uzbek restaurant, which has also closed down. Last week, I had lunch with a friend who keeps Kosher. On a lark, I did a Yelp search for Kosher Uzbek, and I found this place. I'm glad I did.

We started out with samsas, which are pastries filled with meat and onions. The meat inside was juicy and tasted wonderful. My friend and I then shared an Uzbek rice pilaf, with beef and veggies. The dish was large and easily shared by two people, and very filling. We also ordered a side of bread, which was freshly baked and wonderful.

The only bad thing I can say is that we really loaded up on the carbs. I was so full that I skipped dinner, which isn't a complaint.

We finished off with a Turkish coffee and a pareve (no dairy) cake. I'm used to Turkish coffee being more "muddy," but this was pretty good. The cake was nice as well.

I saw lagman, an Uzbek meat soup, on the menu. I've had this soup before at the previous restaurant, and it is wonderful. One day I have to try the lagman at this place.

One note: since this place is Kosher and serves meat, there is no dairy here.

I noticed that they also served Chinese food here. I didn't try it, so I don't know if it is good or bad.

All-in-all, my friend and I had a great experience here. If you are curious about what Uzbek cuisine is like, and you don't want to go out to Queens (I have read that there are some great Kosher Uzbek restaurants in Queens), this is a great place to visit.

זמני פתיחה:
Hours

Mon 11:00 am – 9:00 pm
Tue 11:00 am – 9:00 pm
Wed 11:00 am – 9:00 pm
Thu 11:00 am – 9:00 pm
Fri 11:00 am – 3:00 pm
Sat Closed
Sun Closed

ABOUT

Glasserie is located in the former home of Greenpoint Glass Works. The building was erected in 1860 by Christian Dorflinger, an immigrant from Alsace, to house his expanding Glass Factory. The operation included kilns, docking facilities on Newtown Creek, and a production line. The factory itself also included housing for the employees in its wings. This cut glass was so highly regarded that special pieces were requested for the White House collection. In 1882 the factory came into the possession of the Elliot P. Gleason Manufacturing Co, and in 1902 was renamed The Gleason-Tiebout Glass Co. Gleason-Tiebout operated out of the building for years, employing around 300 people. The prints throughout the restaurant are from original glass fixture catalogues (kept safe by the Corning Glass Museum). We are told that divers in Newtown Creek have found some of these original glass fixtures. Gleason-Tiebout continued operations in the building until 1946 when it moved across Newtown Creek to Queens.
OUR FOOD PHILOSOPHY

Glasserie believes in good food. We do our best to find the freshest and most superior product from as close to us as possible. We then manipulate the product as little as possible to achieve the desired result and still honor the integrity of the plant or animal in its original form. We value old recipes from our grandmothers and great grand mothers and bring them to our neighborhood in an approachable way. Our roots are in the Mediterranean and focus is on Middle Eastern flavors and culture mixed in with contemporary techniques.
JOIN TEAM-G

Glasserie is growing quickly and often looking to fill new kitchen and front of house positions. We would love to hear from you !
Please email resume and cover letter to [email protected] to join Team-G.
Chef: Eldad Shem Tov
General Manager: Andrea Graugnard

ABOUT US
NISH NUSH (Hebrew for snack) offers the opportunity to custom-blend your hummus with a variety of options.
Our hummus & Falafel are made FRESH daily with the best-quality ingredients. Our Falafel is GLUTEN FREE and made-to-order for the best flavor and freshness.
The chickpeas and tahini we use are top of the line and a good source of vegetarian protein and calcium.

על המסעדה:
This is a quick, yummy place to stop and grab a bite while shopping and/or working in the area.

I had the "Red Hot Chili" (whole wheat pita with falafel, spicy hummus, Israeli salad and pickles). It was DELISH!! Everything was served perfectly – not too sloppy or stuffed in or pieces falling out as you bite into it.

I also sampled the Cajun fries – now, as a person who LOVES spicy food, this was cute. If a dish doesn't have scotch bonnet peppers infused then it isn't hot at all in my opinion but for those of you who rarely eat spicy food, this maybe spark the palette a bit.

Beer always goes great but I also had the homemade mint iced tea – very refreshing. Everything came up to $23 (spicy pita, Cajun fries, blue moon beer and iced tea). That's a bit pricy but I guess that's the going rate for the area.

Family owned Marrakesh serves the best authentic middle-eastern and North-African dishes in New York city. Come and try our signature couscous with lamb and seven vegetables or harrira soup. The menu is also rich with other middle-eastern kebab platters, falafel sandwiches, or Babaganoush. Marrakech Restaurant would love to help you celebrate any occasion with our unique, warm culture of fantastic hearty food, and state of the art catering service.

בקורת:

They did a pretty good job with the catering order. While the food was good, they didn't really give that large of portions for the 20 people I ordered for (I ordered enough serving size for 30 people). The food wasn't as flavorful as everyone thought it would be but there were no complaints besides that.

If I ever go here again, it will only be for the homemade lemonade, mint tea and Moroccan style biscotti. The couscous was bland and tagine not particularly impressive. I have had lovingly prepared, absolutely delicious couscous prepared by a Moroccan friend. This was a far cry from it. I am particularly peeved at the moment because I just opened the leftovers to heat up for lunch and saw that the salad was put in with the couscous. Perhaps they thought I'd eat the couscous cold with the salad? So much for my lunch of leftovers.

מירב איתן היא זמרת נדירה עם ניחוח של פעם. היא עוטפת בקולה את המאזינים בחום ובאינטימיות כובשת, ומציפה את אוזנם ברומנטיקה נצחית. במקור מישראל, היא החליטה ללכת בעקבות ליבה וליצור מוזיקה עם אומנים מרחבי העולם. חלומה הוא ליצור גשרים מוזיקליים שיחברו בין כל תושבי העולם לכדי קהילה אחת גדולה.

Meirav Eytan is a rare and soulful singer with a spellbinding voice. Originally from Israel, she decided to follow her heart and to collaborate with musicians from all over the world. Meirav courts a timeless romance with her voice. Her singing style is rare in its warmth and intimacy, beckoning flesh and spirit. She dreams of bridging distances between people and places, far and wide, through the music.

הזמרת מירב איתן חברה בהרכב Maple Sky והיא חלק מרכזי במופע Wish מברדווי

Maple Sky is an international vocal duet. Two artists from two different corners of the world use their voices to create a pure, uplifting energy that seems to drift in midair. It surrounds the audience with warmth and joy and connects each listener to a deep spiritual presence within their heart. The music inspires a sense of a warm, embracing worldwide community. It is a timeless romance of poetic lyric, intertwining melodies, uncommon rhythms, passionate singing, and heartbreaking harmony.

Porter Smith composes, accompanies on 7-string guitar, and sings tenor with international alto Meirav Eytan. They are lovers on stage as they are in real life.

Porter is a Renaissance man. His imagination flows widely and evenly in musical and literary directions. A New American Mythology author, playwright and lecturer, an innovative composer, a searing romantic lyricist, and a heartfelt performer, he dedicates his creative work to bridging distances between people and places far and wide.

Meirav is a rare and soulful singer with a spellbinding voice. Originally from Israel, she decided to follow her heart and collaborated with Porter to bring this unique musical art form to the world. Meirav courts a timeless romance with her voice. Her singing style is rare in its warmth and intimacy, beckoning flesh and spirit.

Maple Sky's original compositions are influenced by Classical music, Folk, Jazz, Soul, Theater, and World music.

Located in the West Village, Bar Bolonat is an exuberant celebration of modern Mediterranean and new Israeli cuisines. Bold flavors and spices are staples on Chef Einat Admony’s playful, seasonally-inspired menu and sharing is encouraged when selecting from small plates, appetizers, and entrees. Menu offerings change often, and we use local, seasonal, sustainably harvested produce where possible.
Our wine list is hand-chosen for flavor, uniqueness, and tradition, featuring an array of small productions from various Mediterranean countries, including Israel. We work to .ensure that our selections are organic and biodynamic whenever possible

OUR PROMISE
We specialize in crafting mouth-watering meals and providing superb customer service. Order online for delivery or pickup!
ORDER ONLINE NEW!
Place your order online for easiest ordering experience. To start, just click on any menu item to add it to your order.
שעות פתיחה:
DELIVERY
Monday 11:00 am – 8:30 pm
Tuesday 11:00 am – 8:30 pm
Wednesday 11:00 am – 8:30 pm
Thursday 11:00 am – 8:30 pm
Friday 11:00 am – 1:00 pm
VIEW DELIVERY MAP
TAKEOUT
Monday 11:00 am – 8:30 pm
Tuesday 11:00 am – 8:30 pm
Wednesday 11:00 am – 8:30 pm
Thursday 11:00 am – 8:30 pm
Friday 11:00 am – 1:00 pm

The Jewish Community Center – Chabad of West Queens
Mission Statement
To assist the residents of West Queens, achieve their spiritual, physical and emotional goals through exemplary educational, religious, cultural and social programming and celebration.
To provide support in times of need, illness or emergency
To promote and strengthen Jewish awareness, pride and identity to all Jewish individuals and families regardless of affiliation or background
To provide a warm community home where everyone is made to feel welcome & comfortable.
About our Center

The JCC – Chabad LIC was created with one goal in mind – to offer all Jews, even those with little or no background – a home, and an education and memories that will inspire them for a lifetime. We strive to evoke a sense of history, love for the land of Israel, and a genuine understanding of what Judaism is all about, and thereby develop strong Jewish pride.

Our center is founded on the principle that, while people embrace many levels of observance in their personal lives, there should be a place for no labels, and all affiliations. A place where people can develop a sense of community and enhance their own spiritual experiences of Judaism.

We realize that when it comes to spirituality, it is NOT "one size fits all." We have therefore created a multifaceted program with various sub organizational departments to cater to the different needs of the many parts which comprise a community.

Each department is managed by an individual of our staff that is fully dedicated to the development and expansion of that division. We aim to ensure maximum efficiency and quality of its programming so that everyone's needs can be catered to with the appropriate attention.

Whatever department you are involved with, the trademark feeling of warmth and creative spiritual excitement flows through every program. We provide everyone with a taste of joyful Judaism according to their own specific interests, while at the same time being part of the larger community through its dynamic unifying energy of love, acceptance and commitment to non judgmental spiritual growth.

rabbi and wife.jpgAbout Rabbi Zev and Rivka

Rabbi Zev Wineberg was born in Vancouver. From the age of twelve, he started Yeshiva, traveling within Canada, USA, South Africa, Israel and Budapest.

Rivka was born and raised in Crown Heights, Brooklyn, and from a young age began volunteering in Jewish day camps throughout the US, and Ukraine. She studied in Israel and upon completion began teaching within the Chabad community.

Both knew they wanted to work within the framework of Jewish Community Service.

In 2006, with the guidance of the Lubavitcher Rebbe, of blessed memory, Rabbi Zev & Rivka Winberg were given the opportunity to expand the work of Lubavitch in West Queens, by beginning to serve the spiritual needs of the Jewish population in the up-and-coming neighborhood of Long Island City. It is a fast growing suburb – attracting many Jews. There was a need to reach out to an overwhelming population which was uncommitted and under affiliated.

Zev and Rivka came with an agenda of Ahavat Yisrael, unconditional love for every Jew, to assist, help and infuse the community with the exciting programming and Jewish experience that have become synonymous with this vital organization. Through innovative programming such as public Menorah lightings, Passover Seders, lectures and cultural events, holiday workshops for children, The JCC – Chabad LIC quickly became a household name, reshaping the landscape of the Jewish experience in West Queens.

About The LIC Synagogue

Imagine worshipping in an atmosphere of total inclusion and acceptance, where you are welcome and encouraged to ask questions, where you are implored to be as non-judgmental of your neighbors as they are of you. This is the atmosphere that has been created in this Shul which we call home. Friday night services are lively Carlebach style and followed by L'Chaim and Kugel. Shabbat services are traditional and include a Dvar Torah – contemporary Torah thought from Rabbi Zev. The weekly Kiddush is focused on celebrating milestones in the community and our families.

All Jews are welcome regardless of background, knowledge, or level.

Taïm is the love child of husband and wife team, Chef Einat Admony and Stefan Nafziger. In 2005, homesick for the favorite street food of Tel Aviv, they heard of a tiny store front available on quiet Waverly place and decided to open their own falafel shop. Relying on her years of international cooking experience as well as her roots, Einat created a menu centered around street food with a gourmet twist. The freshness and quality of the ingredients coupled with Taïm’s spin on traditional falafel flavors give new meaning to the concept of fast food.

In February of 2004, partners Danny and Ayala Hodak and Gadi and Sheila Ruham open the doors of Taboon Restaurant on a quiet corner in Hell's Kitchen where the star of the show is the blazing white domed oven that has been serving up its original wood fired "Middleterranean" cuisine ever since.
Inspired by the vibrant spices and flavors of the Middleast and the Mediterranean, with fresh hand made food from an ancient oven, bold and articulated flavors, and a driving passion for food and love for hospitality, Taboon quickly earned a loyal following and a well respected place in New York's culinary landscape.
בקורת:
Yes, the bread is delicious! The dips were fine. We went for brunch. We tried 3 different kinds of shakshuka. They were good, but not amazing. I actually liked the khassa salad best. It had pickled radishes, beets, feta, pomegranate seeds, greens and more.
Food is terrific. Service, by nice people, was very slow. I had read the reviews before going the first time (tonight) and the only knock on the restaurant was that on a cold night it would be best not to sit in the front room. That's where our reserved table was and when I protested got a real "attitude" from the large lady at the "front desk". I did an imitation of Donald Trump and we were very quickly showed to another table. She commented that I was being "feisty". Now why on earth was that necessary?

על המקום:
This place is fantastic. The best food and the best value for money in Greenpoint. The shwarmas were extraordinarily delicious. The food is great quality and the deserts are amazing. Best rice pudding that tastes of pistachio and rosewater. Best baklava ever. And the food comes fast. Also, I was in the restaurant one day too, and the staff were very warm and friendly. Eat in or take out – you won't be sorry.

Really good! And pretty fast. Everything was very tasty and fresh, and the portion sizes were huge: we ordered a mixed vegetarian starter platter (which also comes with falafel as a surprise!), a falafel plate, and a chicken shawarma plate, and there was enough food for 4 meals. And we're BIG eaters. Everything came with loads of fresh pickles, salads, and side additions, and they sent PLENTY of sauces: Very happy, will definitely order from here again.

זמני פתיחה:
Delivery Hours
Mon
6:45PM – 4:30AM
Tue
6:45PM – 4:30AM
Wed
6:45PM – 4:30AM
Thu
6:45PM – 4:30AM
Fri
6:45PM – 4:30AM
Sat
6:45PM – 4:30AM
Sun
6:45PM – 4:30AM
Pickup Hours
Mon
6:45PM – 4:30AM
Tue
6:45PM – 4:30AM
Wed
6:45PM – 4:30AM
Thu
6:45PM – 4:30AM
Fri
6:45PM – 4:30AM
Sat
6:45PM – 4:30AM
Sun
6:45PM – 4:30AM

Drawing on the cuisine we have become known for at our popular Taboon Restaurant…
we have created a clean comfortable space that captures the warmth of a rustic kitchen in a modern quick service sandwich shop. The emphasis here is on fresh articulated flavors and ingredients from our signature "Middleterranean" pallet, merging the kitchens of the Middle East and Mediterranean with some home-style recipes and our love for hospitality.
Salmon, Steak, Zucchini Cakes, Calamari, Pulled Pork and Brisket!… just some of the fresh homemade specialties offered up at breakfast, lunch and dinner… all in a Pita!
We are looking forward to the flexibility of being a sandwich shop so that we can experiment and have fun with our “Middleterranean Pocket Food” Concept… And although the inspiration is the pita pocket, you can also enjoy everything made at Taboonette in a Middle Eastern Laffa (a wrap) or as a rice/salad plate, all balanced by those great Taboon favorites of Labane, Tzaziki, Tahina and lemon with fresh herbs and spices.
We want to have fun with our customers and our food! Come in and enjoy a welcoming atmosphere in our kitchen with a little funky music to get you in the mood…