Two Florida restaurateurs teamed up to bring Tel Aviv-style family food to Miami Beach in New Dad, which opened in March.
The James Beard Prize semifinal finale, Sam Gorenstein, chef at My Ceviche and Zuuk Mediterranean Kitchen, joined with Omar Horev, co-founder and CEO of fast casual Pura Vida Miami, with five units, on the new concept, Trying to blend the cultures of the Israeli city of Tel Aviv with that of Miami.
“Opening Dad is a homecoming for both of us, “Horev said in a statement. ”
The two fathers themselves, Gorenstein and Horev decided to go by the name Abba, which means “father” in Hebrew.
While in Israeli ruin, Gorenstein grew up in Colombia eating the Syrian food of his ancestors, so the menu is a combination of multiple taste profiles and similar but different cuisines.
Just do not call it Israeli cuisine. As Gorenstein told a hospitality restaurant, “We are not an Israeli restaurant … we are Tel Avivians,” which he claims is much closer to Miami culture.
“When we opened Dad, we said, ‘Hey, Tel Aviv and Miami are really connected in so many ways.’ We want to connect that connection by opening this restaurant,” Gorenstein said. “Tel Aviv and Miami share so many similarities. Both are coastal cities, both are summer almost all year round. So you have the beach, the sunny weather and the Art Deco architecture. Both cities are a melting pot of culture.”
Photo: Breakfast at Dad.
The menu also seeks to go beyond hummus and pita – which is the view of most Americans on Middle Eastern food. This menu includes a wider variety of Mediterranean and Middle Eastern food – from Gorenstein’s favorite shashlik to home-made breakfast pastries like Nutella Baka or Burkas (Israeli puff pastry, stuffed with fillings like spinach and Bulgarian feta, potatoes and caramelized onions).
Local fruits and vegetables are used to make dishes like the classic Fattoush; “Caesar” Israeli kale with grated kale and Roman lettuce, crumbled feta, pistachios, radishes, crispy pita and green tahini; Vesevic – Roasted eggplant with market salad, hard-boiled egg, radish, sumac and tahini.
And for something more filling, there are pitas stuffed with falafel and lamb kufta and Jerusalem bagels served with an open face topped with avocado, egg and feta cheese, alongside chickpeas, arugula, tomato and tahini. The pita is made at home.
Lunch menu prices range from $ 15 to $ 34, with sides and entrees around $ 6; And $ 16 to $ 24 for breakfast. The restaurant is expected to offer beer and wine down the road.
“I think it’s like a little piece of paradise where, if you’re a guest, you can come in, relax and forget about everything that’s going on in your life and just enjoy a wonderful experience,” Gorenstein said.
Eventually the 50-seat restaurant will open for dining throughout the day, but is currently open for breakfast until sunset, with breakfast pastries eventually only being offered on weekends – though that is subject to change as Gorenstein said pastries have become quite popular on morning mornings Sand. .
The restaurant itself has indoor and outdoor seating all year round, so customers can choose which ones are more comfortable for them at this stage of the plague.
As veteran restaurateurs, both Horev and Gorenstein knew that opening up during the plague would be difficult and one of the biggest challenges would be finding workers. While Miami and the entire state of Florida have been completely open for months, Dad – like restaurants in much of the state – had an initial problem finding staff.
But now, having been open for five weeks, Gorenstein said he feels confident at the level of his team. “If you run your business right, people will stay,” he said.
“I feel proud to have started a successful business, at least until now, and I can provide employment for a lot of people who need it,” Gorenstein said. “We have to restart the economy and it starts with business owners.”