Notes From The Kitchen
And Beyond.
This is where Chef Greg shares the good, the messy, and the meaningful from life behind the counter at Bubbala’s. Expect a little East Coast nostalgia, some strong deli opinions, a dash of family chaos, and plenty of heart.
You’ll find reflections on food, tradition, opening a restaurant from scratch—and all the people and flavors that keep things interesting. It’s not just about brisket and bagels (though trust us, those are worth reading about). It’s about building something that matters, one kugel at a time.
Scroll down and stay awhile—stories are best when shared.
Family Gatherings
It sneaks up on me every year—suddenly it’s August, and even though I’m still in summer mode, part of my brain starts turning toward the fall. More specifically, toward Rosh Hashanah and Yom Kippur. I’ve been sitting through High Holy Day services for more years than I care to count (who doesn’t love a good Avinu Malkeinu?), but it’s not the prayers or the sermons that come to mind first. It’s the meals.
Why A Blog?
I’ll admit it: I never thought I’d write a blog.
I’ve always felt like my writing was average at best, mostly just a means to an end. What could I possibly have to say that someone else would want to read?
But the last 18 months have changed my mind.