What to Eat at Combina, Einat Admony’s New Spanish-Inspired Israeli Spot in Soho

Salt-cod doughnuts.
Salt-cod doughnuts. Photo: Konstantin Sergeyev

With Balaboosta, Bar Bolonat, and twin Taïms to oversee, Einat Admony wasn’t looking to open a new restaurant. But when a viable corner space in Soho fell into her lap — or rather, when a Mexico-based restaurant group asked her to replace a Japanese-Mexican venture it had run there — she acquiesced. The new spot, Combina, combines Admony’s love of Spanish and her own native Israeli cuisines, and also alludes to her culinary partnership with executive chef Molly Breidenthal. The glass-walled dining room opened this week with a menu of shareable tapas that bridge the Iberian-Middle Eastern divide, from snacks like Marcona almonds seasoned with baharat spice blend, to malawach churros made from fried Yemenite puff-pastry bread dusted in cinnamon-sugar. Here’s a look at the space and some of the food:

Eggplant escabeche.
Eggplant escabeche. Photo: Konstantin Sergeyev
Morcilla with piquillo peperonata.
Morcilla with piquillo peperonata. Photo: Konstantin Sergeyev
Persimmon carpaccio with squid ink and sunflower seeds.
Persimmon carpaccio with squid ink and sunflower seeds. Photo: Konstantin Sergeyev
Saffron Fizz.
Saffron Fizz. Photo: Konstantin Sergeyev
The space.
The space. Photo: Konstantin Sergeyev

Menu [PDF]

Combina, 330 W. Broadway, at Grand St.; 212-226-1248

What to Eat at Combina