Josh Katz

Praise for Berber & Q

Josh Katz cooks in Technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.

Jay Rayner, The Guardian

The tray I consumed of smoked short-rib with date glaze, cauliflower shawarma, and beets with whipped feta was so delicious, I woke up the next day considering a house move.

Grace Dent, The Evening Standard

We were particularly taken with the 'cauliflower shawarma': served whole, halved or quartered as if it were some particularly hardcore cut of offal, bathed in meaty exhalations from the grill, charred to a nutty cri ...

Keith Miller, The Telegraph

Josh Katz cooks in Technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.

Jay Rayner, The Guardian

The tray I consumed of smoked short-rib with date glaze, cauliflower shawarma, and beets with whipped feta was so delicious, I woke up the next day considering a house move.

Grace Dent, The Evening Standard

We were particularly taken with the 'cauliflower shawarma': served whole, halved or quartered as if it were some particularly hardcore cut of offal, bathed in meaty exhalations from the grill, charred to a nutty cri ...

Keith Miller, The Telegraph

Josh Katz cooks in Technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.

Jay Rayner, The Guardian

The tray I consumed of smoked short-rib with date glaze, cauliflower shawarma, and beets with whipped feta was so delicious, I woke up the next day considering a house move.

Grace Dent, The Evening Standard

We were particularly taken with the 'cauliflower shawarma': served whole, halved or quartered as if it were some particularly hardcore cut of offal, bathed in meaty exhalations from the grill, charred to a nutty cri ...

Keith Miller, The Telegraph