There’s Only One Certified Kosher Vegan Restaurant Participating in NYC Restaurant Week (Summer 2024) … and it’s a good one 🙂 Fik’re: Tsion Cafe’s assortment of veggie stews served on injera (Yossi Hoffman Photography)Tsion Cafe (a popular Ethiopian restaurant in Sugar Hill) announced some changes back in February: Tsion Cafe on Instagram‎: "Change is good for the soul. ❤️ We officially wanted to inform you that Tsion Café is now vegan and kosher. We decided to explore this direction in support of sustainability for our environment and to nourish you with healthy food with less carbon footprint. Even though we are making some changes, we will never forget where we started. Thank you to all who have joined us on this journey. We ask that you continue to support, as we welcome new members to our table. Here's to a new page in our chapter. 🥂 Shabbat Shalom! שבת שלום Melkam Senbet. #tsioncafe #shabbatshalom #shabbat #african #ethiopian #ethiopianfood #ethiopianjews #betaisrael #africanjews #jewsofcolor #blackjews #nycfood #harlem #kosher #koshervegan #kosher_restaurant #vegan #harlem #newyork #nyc #happyweekend #harlemnyc #glutenfree #healthyfood #foodie #nycfoodie #restaurants #newmenu #newlook #topnycrestaurants"‎ They’re now certified kosher (by Rabbi Andre Malek / RAM Kosher) and completely vegan. Why vegan? “We decided to explore this direction in support of sustainability for our environment and to nourish you with healthy food with less carbon footprint.” Their decision to go vegan parallels my own decision last year to turn meat layers off by default for the Manhattan Kosher Map. Tsion Cafe has participated in NYC Restaurant Week in the past, but this is the first time they’ll be participating as a vegan and certified kosher restaurant. Restaurant Week begins on Monday July 22 and runs through September 1. They’re offering a $35 Prix fixe menu. Note: their official Restaurant Week page says $45; I confirmed via email that their menu is indeed $35. Appetizers include Plantini (crispy green plantains with shiro dip), injera rolls with lentils, and injera chips with yellow split peas. Entrees include the Tsion Platter (shiro, atakilt, mild lentils, qey sir, green salad, and injera), the Addis Harlem Bowl (quinoa, portabella, dinish, and plantains), and the Mama Africa Bowl (jollof rice, black-eyed peas, beets, and plantains). Desserts include Malawach (flaky Yemeni pastry) with date syrup and coconut flakes, and Halva. P.S. If you’re ordering off the regular Sunday lunch menu, I highly recommend the plantain sliders. I sampled the gluten-free version, topped with caramelized onions, mushrooms, cabbage, and microgreens: (Yossi Hoffman Photography)

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