Future of Women and Healthyish invite you to join us for a morning of delicious food and candid conversation with some of our favorite women in NYC.


Each month, Future of Women gathers incredible women to share ideas over breakfast in women-led restaurants around the world, from Mexico City to Los Angeles to Tel Aviv.

We are thrilled to be teaming up with Healthyish, a site from Bon Appétit about wellness and food, to host our first NYC breakfast.


ON FEBRUARY 4, WE invite you to join us for breakfast AT NORTH AFRICAN COUSCOUS KITCHEN KISH-KASH at 455 Hudson Street at 8:30am.

Gary He for Eater

Gary He for Eater

The New York Times calls chef einat Admony a “fiercely determined chef” with “a deep love for the Moroccan table.”

Admony will treat us to HER FAVORITE DISHES:

Green Shakshuka with olive oil and za'atar 

Potatoes burekas with hard boiled eggs, schug, and shifka

Tunisian sandwiches with spicy tuna salad, eggs, olives, and harissa

Hummus, charmoula, pitas

Shuk salad with spicy greens (mustard leaves), cherry tomatoes, and avocado, with preserved lemon date dressing

Spread of matboucha, Chirchi (mashed pumpkin and carrot with harissa and lemon), and red tahini

Overnight Yemenite rolled bread served with grated tomato and schug

Stephen Speranza for The New York Times

Stephen Speranza for The New York Times

Kish-Kash, the newest concept by New York City’s leading Israeli/Middle Eastern Chef and Restaurateur, Einat Admony, opened at 455 Hudson Street on June 18, 2018. Named for the sieve traditionally used to make couscous, Kish-Kash is the first-ever couscous bar in New York City specializing in hand-rolled, hand-sieved Moroccan couscous and authentic North African Jewish cuisine. Kish-Kash is a casual dining concept with a specialized menu featuring real Moroccan couscous, braised meats, fish, salads, challah, pickled veggies, and wines from Israel and North Africa. All meat dishes are kosher. 



Priya Krishna  , a food writer who contributes to  The New York Times ,  The New Yorker,  and  Bon Appétit .

Priya Krishna, a food writer who contributes to The New York Times, The New Yorker, and Bon Appétit.

Einat Admony  , Chef, Author, and Owner of  Taim ,  Balaboosta , and  Kish Kash

Einat Admony, Chef, Author, and Owner of Taim, Balaboosta, and Kish Kash

Hawa Hassan  , founder and CEO of  Basbaas , the only line of Somali hot sauces and chutneys available in the U.S.

Hawa Hassan, founder and CEO of Basbaas, the only line of Somali hot sauces and chutneys available in the U.S.

Christina Lecki  , Executive Chef,  Reynard

Christina Lecki, Executive Chef, Reynard

Priya Krishna is a regular contributor for The New York TimesBon Appétit, The New Yorker, and others, and the author of the upcoming cookbook, Indian-ish, to be published by Houghton Mifflin Harcourt in April 2019.

Einat Admony is the chef and owner of Balaboosta, the fine-dining Middle Eastern restaurant; Kish-Kash, New York’s first couscous bar; and the beloved falafel chain, Taim. She is also the author of two cookbooks: Balaboosta, and the upcoming Shuk (Fall 2019), with Artisan Books. Einat grew up in Tel Aviv, worked as a cook in the Israeli Army, walked away from college after two months, roamed around Germany as a gypsy, then packed up her life to move to New York City. Now, after 20+ years in New York, Einat persists in her work and expansion with her new ventures, including Kish-Kash.  Hand rolled couscous, deemed "fine as sand" by Eater, is served fresh there every day and is a perfect example of how Einat continues to innovate and push the food scene. “Cooking is a way to express my love and compassion for those around me,” Einat says. “It is also a way to connect the past with the present and future. The flavors, the smells, the sounds, they flood me with memories and bring me instantly back to my childhood. And make me feel whole.”

Hawa Hassan is the founder and CEO of Basbaas, the only line of Somali hot sauces and chutneys available in the U.S. Born in Mogadishu, Somalia, during the country’s brutal civil war, she escaped to Kenya along with her mother and four siblings. They lived in a refugee camp for a year before moving to an apartment. When Hassan was 7, her mom sent her to live with a family friend in Seattle, where she was eventually discovered as a model. After working in the industry for 14 years, Hassan decided to move on. Inspired by her mom, she created Basbaas sauce, a spicy relish that features flavors common in Somali cuisine and takes its name from the Somali word for chili. 

Christina Lecki is the Executive Chef of Reynard. Lecki trained at April Bloomfield-backed establishments, the Breslin and White Gold. She is dedicated to eco-friendly practices in the kitchen. In Food + Wine, Priya Krishna writes, “Lecki takes sustainability in the kitchen to the next level.”

Come with an open mind, ready to learn and share. We're inviting a diverse group of women who will enlighten us with their experiences and perspectives. Let's support women-led business while we're at it. Your ticket goes towards the delicious breakfast, giving our incredible chefs a nice Monday morning boost :)

More about past Future of Women breakfasts


special thanks to

Shreebs, a woman-owned coffee brand, for treating us to their delicious coffee. They’ve been our coffee partner since the very beginning.


Women are blazing trails, shaping societies, and inspiring communities, but we often don’t hear enough about these women. Let’s elevate women’s voices to hear real stories, connect across cultures, and explore how these stories can be used for social change.