Despite the construction happening right outside her door, Riki Damti was all smiles when she met us at Grill 212, the tiny kosher eatery that she owns with her brother, Maor, and her husband, Moshe. Though Grill 212 is mainly a takeout spot, there are a few tables in the back where customers can dine. Riki invited us to sit down, and offered us tea made with fresh mint and a bowl of each of the six soups on the restaurant’s menu. The selection included vegetable, white bean, a hearty meat soup and Marak Regel, made with calf's leg, which turned it into a deep reddish purple. Riki explained that while they are from Israel, Moshe has a Yemenite background; therefore, the menu is a combination of traditional Israeli and Yemenite dishes, which uses slightly different spices.
While we sampled the soups, Riki brought us a bowl of hummus with fresh pita and shared some stories about her family. She and Maor moved to New York when she was twelve years old. When she got a job with the Israeli company, Ahava, selling products from the Dead Sea, she moved to Texas, where she met Moshe. At the time, he was working for a Dallas construction company. She and Moshe married and came to New York in 2012 in order to join the Yemenite Congregation at the West Side Institutional Synagogue.
Owning a restaurant, Riki stated, was Moshe’s “life-long dream.” Grill 212’s current location used to be a hair salon with a low ceiling. When the threesome found this location, they had to take about ten inches off the floor, while Riki also worked to improve her baking skills - “It’s something I always loved doing.” Challah, which she makes on Thursday for people to pick up on Friday before Shabbat, is her specialty. They managed to get the business off the ground thanks to word spreading amongst the Jewish community. She told me that she enjoys working at the grill, saying, “It gives one a great satisfaction when you do something you love.” She also enjoys the food, especially the chicken schnitzel served with rice, which she had us try, along with the falafel, baked with cardamom.
Despite having spent a substantial time in Texas and Israel, Riki considers New York her home. She shared stories with me of visiting Israel with her children during bombings and seeing the terror in her little boy's eyes. As much as she adores Israel, and being with her family, she admitted that she is always happy to return here, her "safe place." She does, however, try to make trips to Israel whenever she can and would be proud of her son if he chose to join the Israel Defense Forces one day.
Riki recognizes that Grill 212 works in New York in a way that it would not in Israel: the eatery serves a specific purpose on the Upper West Side, providing casual glatt kosher food to its neighbors. My final question to Riki was to ask her what it was like being in business with her husband and brother. With a twinkle in her eye, she smiled and said, “I always get it my way.”