Start the Jewish New Year on a Sweet Note, Without Cooking Everything Yourself

Sunday, Sept. 9, marks the beginning of Rosh Hashanah, kicking off the Jewish New Year. If your bubbe has a tendency to overcook the brisket, you might want to take your holiday meal to go.


Pleasing Tunisian cuisine

With Pico Boulevard’s Harissa, chef and owner Alain Cohen’s aim is simple – he wants Southern Californians to experience the underrated, yet delectable and kosher Tunisian cuisine...

— Jill Weinlein


Los Angeles (Perfect Meal Today) 8/8/18—I have found a new favorite place to hang out for an outstanding meal and the place is called Harissa serving Kosher Tunisian cuisine. There is also a strong Moroccan influence in the menu along with plenty of references to American and/or Israeli food. Chef/owner is Alain Cohen and a recent rebranding of the small restaurant has started to create a bit of a buzz amongst the locals as well as the very vibrant Jewish community in the area.

— Michael Hepworth

Show 283, July 28, 2018: Alain Cohen, Chef / Proprietor Harissa & Got Kosher Bakery and Deli, Los Angeles

Harissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant going back to 2005. It’s Tunisian fare (Kosher) with French accents and, now, a carefully selected beer and wine list, too. Harissa, the restaurant, pays homage to Chef Alain Cohen’s Tunisian origins, his family’s Paris restaurant, and his American culinary experiences. Harissa, the name, celebrates the beloved spicy sauce that symbolizes Chef Cohen’s vibrant cuisine. In fact, harissa is so valued in Tunisia that an old wives’ tale suggests a husband can judge his wife’s affections by the number of hot peppers she uses when preparing his food.


Trending Harissa Connects the Culinary World to Ancient Tunisian Cuisine

Chef Alain Cohen’s first childhood memory about food had me spellbound. He was a 5-year-old getting his father a drink of water during a family beach outing in Tunis. “I had to go to the well and make it to the center between circling camels pulling up buckets of water,” he recalls. “I was so proud that I had braved the camels! Looking back, it’s funny,” he chuckles. “But I was terrorized at the time.”

— The Food Journal