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Once a dish becomes subject of a single-concept food cart or Smorgasburg stand, you know it’s well on its way to joining the mainstream; Lumpia Shack helped popularize Filipino spring rolls, mofonGo gave a leg up to mashed plantains, and Bon Chovie even sparked a renewed, city-wide interest in small bait. And The Shuka Truck (recently nominated for a Vendy Award), has doubtless done the same for shakshuka, a Tunisian dish of poached eggs...
Lord knows, we never thought we’d see the day when Jewish food became cool. Growing up, it seemed as distant and improbable a possibility as Brooklyn itself becoming cool; an age when Sephardic or Askenazi delacies (when not prepared at home), were the exclusive purview of no-frills, track-lit places like Theresa’s (blintzes), Mrs. Stahl’s (knishes), and Mill Basin Delicatessan (chopped liver, stuffed cabbage, corned beef). But in the last five years or so, it’s...

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