Hamov Eh

2025 was my best year yet. I know what you’re thinking — babe, it’s February 2026. But I took on as much as I could at the end of last year — I hosted a pickle party, I catered three large events for , and I even got some pretty cool new fans along the way. I got to cook meals for my family and friends: our traditional shakshuka, an entire Thanksgiving dinner, and brought back the cutlets for a weekend in the Poconos. I love this community I’ve built — I can never believe the support you all have for my passion and the food I get to dream up because of it. I want to do more of it this year and i’m manifesting: a baby’s first birthday, a bachelorette party, a graduation, and two pop-ups. The next one I want to be brunch AND IN THE CITY. anyway everyone hit up and tell them it’s my turn!

had the honor of hosting lunch at . to be invited in to someone else’s kitchen is a privilege, and for it to be is more than I could ask for! thank you Chef Tony & Louiedell for everything. such a dope day with great vibes and an even better community to share it with! thank you to everyone who came out, we appreciate you endlessly ☺️

I couldn’t have done any of it without ’s endless hours in the kitchen and unmatchable kindness, patience, and good humor. and of course, who is my FOH rock 💞

spent the weekend in Maine celebrating a beautiful couple! honored to have been a part of their special day. plus, I had the best team by my side! hire me for your wedding, bridal showers, baby showers, sweet 16s, graduations, or any other party you can think of. I love any party where I get to cook for you 😌

COME THRU for Lunch at Louie’s! So excited to hose a four course lunch menu at on Sunday, October 5 with 2 seatings (!!!)— 1pm and 4pm. Menu will be Armenian and Latine-inspired, our favorite way to feed y’all. We’ll have a wine pairing and a disco-inspired playlist to match the vibe ✨🪩 Link in bio for tickets! Tickets are limited so don’t wait!☺️

4 years ago, I launched at farmers markets as Hamov Eh, Armenian-inspired dips and spreads. Last week, I catered an event for ~250 guests. Mostly everything has changed, but one thing has stayed the same: my passion for using food as a vehicle for connection and storytelling. I never cut corners, I am relentless in planning, and I am constantly learning.

Couldn’t have started Hamov Eh without someone so dear to me who helped me be naïve enough to think it would be possible (and maybe even easy?). Couldn’t have showed up to this event without my absolutely incredible team this time around: for having my back no matter the circumstances, and for the fastest hands and greatest spirit, the prep staff and service staff that showed up with bells on, for bartending with 24 hours notice and being the truest hype girl, and of course, my dad, who despite being exhausted of me and my antics (read: signing up to do this at all), still volunteers to maitre d and wash dishes and so, so much more. Til next time, I will remain absolutely unhinged and doing things I have no business doing. I think that’s what I’m actually in the business of. Anyway, thanks for following me for 4 years. Love y’all.

last month we hosted our third installment of COME THRU together. I’ve still barely had time to wrap my head around it but I wanted to post a few pics. in no particular order:

1. Golden Hour — saffron labneh, garlic confit carrots, pickled persimmon, golden beets, pistachio
2. Persimmon, Per Se — paired cocktail for our second course: raki, hendricks, persimmon, fee foam
3. charred cabbage with Concord grape and beet gastrique, a dish I am deeply proud of that took me out of my comfort zone
4. Smyrna keftes, an ode to my grandmother and the city of Smyrna my great grandparents called home
5. my incredible partner in COME THRU
6. scraped plates

very nervous for this tiny pop up at Ocelot Bar in Ridgewood on 11/16 at 7pm 🫣 I’ll have a giant pot of pozole and zhingalov hats — you can grab and go or stay and hang! just walk up, no tickets or res needed. these are two of my absolute favorite dishes, especially in the fall. tell your friends to come and get the best soup ever 🥰😎🍲

on Monday, November 11 at 7pm — and I are at it again! this line up of courses and cocktails will reflect the changing colors of autumn and the incredible harvest that comes with it. we would love to see new faces so grab a ticket and come thru!!!!!

HAMOV EH is popping up on Saturday, November 16. 7pm til sold out! There will be POZOLE 🥣🌽 and ZHINGALOV HATS 🥬. Save the date & come thru 😇💞🥰