Ari Miller draws upon the cuisines of Tel Aviv and his Eastern European heritage and specializes in open fire cooking. He was the chef/owner of Musi, a critically acclaimed BYO in Philadelphia, PA, where he specialized in zero-waste, non-industrial sourcing while addressing how a restaurant can best serve its employees, guests, and community in an approach he called “Relationship Cuisine”. He is the originator of the FrizWit, the only non-industrial cheesesteak with a cult following (not to mention ShroomWit and Pork & Greens). He has been featured in Food & Wine, Haaretz, Blazer Magazine, and Time Out Tel Aviv. Prior to cooking, Ari was the Arts & Entertainment editor at The Jerusalem Post.

Ari is a chef and writer who has worked and lived in Tel Aviv, Philadelphia, and NYC.

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It’s frickin’ pasta. Cacao tie dye and green coriander labne. Not on any menu. I just haven’t posted in a while.
Working on an angry pasta with two doughs with two types of chili. Folded some sorprese for fun. Still have to try tagliatelle and play with how the two doughs come together on the plate.
Hey. Subscribe to my @substack I’m one of the not-Nazi writers on the platform. Wait, we seriously capitalize Nazi? That doesn’t seem right. Link in bio
New piece in Food & Wine on what happens after you leave the professional kitchen. I answer the age old question, “if you take the chef out of the kitchen can you take the kitchen out of the chef?” The answer is no, you cannot. Thank
MY FIRST KITTCH! TOMORROW! (or today!) THURS 4/11 at 5:30PM! 💐 🌹 🌸 Let’s talk about spring and the favorite things it brings with, from foraged goodies to what’s best at your farmer’s market. What’s on your cooking to do li
Kiki is giving a crochet your snack workshop this Wednesday 4/10 at the Ace Hotel New York. Grab a spot, link in bio. @kikiaranita @acehotelnewyork Learn to freehand crochet and create 3D fiber art at a Slow Series class led by acclaimed Fiber ar