If you want authentic Israeli food, go to Israel.
Soon though, dishes like shaksuka (poached eggs in a simmering tomato sauce with vegetables and spices) and deep-fried matzo stuffed with cheese will be available in Westport.
On, ironically, Church Lane.
The Blondinit: coming soon. (Photo/Sal Liccione)
The Blondinit will fill the space vacated this winter by Manna Toast. It’s the first restaurant venture for Solomon and Inda Sade, who own several other businesses already. Her background is in retail and fashion.
But this is their passion project. They love food and entertaining. And they’re putting their money where their, um, mouths are: They’re funding it themselves.
While not Israeli, the Sades have strong ties there. Solomon’s parents were born in Israel. His father had 10 siblings, his mother, 8.
Growing up on Long Island, his family visited there every summer. More recently, he and his wife honeymooned in Israel.
When COVID struck, they and their 1-year-old left New York for their second home in the Poconos. But after 6 months of boredom — “the event of the day was standing outside Walmart with rubber gloves,” Solomon recalls — they moved to suburban New Jersey.
Solomon and Inda Sade, with their children.
Through a close friend, Inda found Westport. The couple fell in love with “the small town feel,” he says. “Main Street, the fact that everyone knows each other — it was exactly what we were looking for.”
They moved here in August — just in time to enjoy summertime pleasures like outdoor dining at Spotted Horse.
Soon after arriving, they began planning their Israeli restaurant. They were outbid on their first space.
Then realtor David Waldman showed them the recently vacated Manna Toast. They took it that day.
Despite a reliance on meats and salads, Israeli cuisine is not exactly the same as Middle Eastern, Mediterranean or Greek, Solomon notes.
Shakshuka features eggs poached in a sauce of tomatoes, with Israeli cheese and spices. It’s served with charred pita bread.
Two examples: there is no pork. The seasonings are different.
And this: the Bulgarian cheese Israelis use is soaked in brine, rather than fresh water.
Grilled artichokes are served with a lemon garlic aioli dip.
“There’s the same base — falafels, hummus,” Solomon says. “But every culture executes their food differently.”
The Blondinit’s meats, pitas, pickled goods and beers will all be “authentic” from Brooklyn.
It will be delivered fresh daily. The Sades will not use freezers or microwaves. All leftover food will be donated to pantries and food rescue organizations.
Bourekas are a puff pastry, stuffed with Israeli cheese, meat or potatoes. They’re served with a dipping sauce.
Their restaurant will be a place of joy and community.
“We learned during COVID how important it is to celebrate,” Inda says. “We’ll have the vibe, with good food and good company.”
As the couple plan for their opening — working on architectural drawings, getting permits and a liquor license, doing everything else a new restaurant needs — they’ve been impressed by the people they meet.
“Everyone has been very, very helpful,” Solomon says.
“06880” will announce the opening.
In the meantime: What’s with the name?
“Blondinit means ‘female blonde’ in Hebrew,” Solomon explains.
“It’s named for my wife.”
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