Source: Edible Manhattan
Abramson has brought in White Moustache yogurts, Persian style but fermented in Red Hook, and Queen Majesty Hot Sauce, Caribbean and Mexican style but bottled in Queens. She went all in on Le Bon Magot’s chutneys, conserved near Princeton. She added Spread-mms tapenade, Provençal quality but blended in Harlem. That harissa is from New York Shuk, founded by a couple in Bedford-Stuyvesant. And of course she carries David Chang’s line and Zahav’s Soom (sort of local) tahini.