“If you love something and work hard at it, and always believe that good things can happen, you will always be successful.”
This is the philosophy of Georgian-born, Israeli Chef Eli Buliskeria. Chef “Buli” headed up kitchens throughout Tel Aviv and Kiev, before moving to New York City, where he worked at Michelin rated restaurants such as Eleven Madison Park, Farm to Table and Faro. He is currently executive chef of Bustan on the Upper West Side, in addition to serving as the opening chef of Tamam.
For Chef Buli, the food at Tamam is both good for the soul and good for the earth.
This food reminds me of home. This is the food that I would eat every day growing up, and I love the idea of sharing with people who may tasting these dishes and flavors for the first time.
In addition, Chef Buli is proud that Tamam’s dishes are always fresh and quick, and the ingredients are sourced locally whenever possible. As added bonus, they only us sustainable compostable serving-ware.
When asked if Chef recommends anything in particular at Tamam, his response was that he of course recommends everything, but his personal favorite is the Sabich Pita.