Trust and confidence in safe and proper food handling practices has never been more critical. Therefore, we are taking all precautions by not only strictly abiding by the food safety standards set by the CDC, FDA and DOH,  but also by operating Talia’s kitchen with only five individuals: Chef Andrew Blake Swersky (Le Cordon Bleu, Paris, France), the owner, Mr. Ephraim (Effie) Nagar and his three sons, Ben, Adam, and Daniel. Although Mr. Nagar’s sons spent most of their life in Yeshiva education (Manhattan Day School, Chabad of the West Side, Frisch, Ramaz), they are no strangers to restaurant operations. Throughout Talia’s 18 years, all have spent a substantial amount of years honing cooking techniques and managing operations. Daniel (24) who recently graduated from Cornell University, was peeling potatoes at the age of 7 before he became one of Talia’s managers. The twins, Ben and Adam (27), subsequent to serving in the Israeli army (IDF), both led our management team and kitchen operation for numerous years. Chef Andrew and Adam even teamed up and since 2018 have been providing private chef services in the Hamptons and throughout the Tri-state area.  We look forward to continuing this family effort during this difficult time to serve the needs of Talia’s most cherished community. May you and your loved ones stay safe and well during these challenging times.