Her father is from Israel, and her grandparents are from Tunisia and Morocco, while her mother is American, Amy explains. She always had Sephardic and Israeli-influenced food in her life, and grew up with vats of her father’s tomato-based sauce. At her family’s Shabbat dinners, she says, “My dad’s making hummus. He’s making tagine from scratch. He’s making baba ganoush. I mean, my mom, too, is a phenomenal cook, but just very different foods. My dad is making harissa. And I remember Jake just like sweating through our first Shabbat dinner, because we like things very spicy,” Amy says.
With Jake’s family, who are Ashkenazi, they would have bagel brunches, which introduced Amy to pickled herring and more.
When Jake proposed in 2018, he assembled a feast of Amy’s favorite dishes from New York restaurants (including chocolate babka from Breads Bakery, stuffed meatballs from Bar Primi, and Cereal Milk soft serve from Milk Bar). “When she came home, I had tried to time it all in the oven so that it would all be a coursed meal, which also totally failed because neither of us ate after that,” Jake recalls. “As soon as she walked in the door, she was like, What’s going on here? We were excited. I blacked out, I don’t remember what the hell I said. We just started calling our friends.”
When they got married in 2019, it was also a marriage of their respective family restaurants; they held their rehearsal dinner at Amy’s father’s restaurant at the time, an Upper East Side place called Eighteen. And to complete the weekend’s festivities, they had brunch at Katz’s.
More recently, in fall 2025, they revamped a dish on the Katz’s menu that embodies the blend of Jake and Amy’s culinary traditions: the chili, which uses Amy’s Saturday Sauce, a tomato-based sauce inspired by her father that she sells through her company, Sababa Foods.
“As we talked about blending food cultures, blending her family tradition with my family tradition, blending Sephardic cultures and Ashkenazi cultures, the chili here is that,” Jake explains. “It’s the epitome of that, it’s the symbol of that, right? It’s Saturday Sauce and meat from Katz’s, put together in chili form. That’s something that lives at my restaurant now as an everlasting symbol of that in a lot of ways.”
When it comes to celebrating the holidays, they go to each of their families’ seders, and then typically host their own. At Amy’s parents’ place, it’s a smaller event where they’ll read the full seder. At Jake’s family’s seder, it’s “a hundred people, it’s crazy,” he says. “It’s not like everybody’s even Jewish. There are all sorts of different people there, and they make it kind of silly and fun where they print out their own songs—it’s like a full Katz’s menu,” adds Amy.
At home in Jake and Amy’s Manhattan apartment, with their two kids (who are five and two and a half), they’ll usually host a seder that combines all of their family’s different food cultures, with the intention of building their own traditions. Last year, Amy made a jeweled rice dish that was a big hit. “Being Sephardic, rice is a yes on Passover,” Amy says, before Jake adds: “But we also started with gefilte fish, so it’s a little bit of both.”
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