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With his New York restaurant, Shmoné, Israeli chef Eyal Shani earns his first Michelin nod
(New York Jewish Week) — Israeli celebrity chef Eyal Shani, who currently boasts 40 restaurants worldwide, became a sensation on these shores when he opened Miznon in 2018 at Chelsea Market. There, he introduced New Yorkers to a new style of Mediterranean street food that eclipsed the usual falafel, hummus and shawarma offerings. Locals and tourists alike lined up to devour Shani’s smashed potatoes, inventive pita creations and now-iconic whole roasted cauliflower heads.
Last May, Shani opened the latest addition to his NYC restaurant group: The aptly named Shmoné, which is located on West Eighth St. — “shmoné” is eight in Hebrew. The restaurant’s fresh approach — it features a new menu daily — landed Shani in the Michelin guide for the first time ever earlier this year, nominated for coveted star status. According to Michelin, “this small, sleek space punches way above its weight with dazzling Neo-Levantine cuisine.”
“I’m very, very happy for that, [but] I’m not focusing on getting Michelin stars,” Shani told the New York Jewish Week.
In fact, though he takes pride in all his restaurants — and voices enthusiasm for every culinary feat — Shani doesn’t believe Shmoné is “his most creative spot.” And yet, he said Shmoné is a very personal place to him, one of his most beloved restaurants. Ever the raconteur, he spoke about the energy that he puts into his food there and the harmony that results. “You need the magic,” he said. “I cannot explain it.”
As with all his restaurants, Shmoné has an open kitchen, which allows diners to observe the “food choreography,” as he called it. “I’m not cooking without a precise address,” he said. “I will cook for you when I see you. I am cooking for your eyes. If I cannot see you, I’m not cooking for you.”
Local sourcing and farm-fresh ingredients play a key role, too — something that Shani sees as very Israeli. “[Our ancestors] used to eat very pure, very close to the earth,” he said. “When you serve pure food to people it reminds them of something that’s exciting them.” The staff at Shmoné comb the Union Square Greenmarket for fresh produce, while their chicken is sourced from a small farm in Pennsylvania.
Shmoné’s menu is divided into categories by “creature” — though Shani utilizes an unconventionally broad definition of the word, including not only animal life but produce, breads and desserts. A “wheat creature” could be focaccia with sour cream; an “earth creature” could be tomato ovaries and green chili or a “stretchy stracciatella lasagna” served in a pyrex tray. Shani’s distinctive sense of humor is evident throughout the menu; for example, Shmoné previously served a dish called “I think I’ve managed to make a better mashed potato than [renowned French Chef Joel] Robuchon and it’s vegan.”
Like Shani’s other restaurants, Shmoné has an open kitchen and focuses on fresh produce. (Max Flatow)
Shani, 64, was born in Jerusalem and now lives in Tel Aviv. A self-trained chef who had studied cinematography, he cited a few inspirations for his career, though a major one was his vegan grandfather, who lived upstairs. Shani’s grandfather served him raw food, juices and salads and, in taking Shani to vineyards and markets, taught him to appreciate the purity of vegetables and fruit.
After his army service, Shani traveled for two years in Europe. But when a girl broke his heart, he returned to Israel and lived on a friend’s farm in the north. It was there that he decided to become a chef. “I lived there for a year like a priest — I ate from the fields and drank the water that I took from the ground,” he said. “One day, there were some hunters who were my friends and they came to bring me four porcupines. I lit the fire and ate [them], drank two bottles of wine and fell asleep in the middle of the field. I woke up in the morning and decided that all I wanted to do was cook.”
After painting houses for a while, Shani got a job in 1988 at Hotel HaSharon’s restaurant in the Herzylia Pituah neighborhood of Tel Aviv. He admitted he did not know how to cook but promised to work hard. Once he advanced to sous chef, the future restaurateur could be found racing to the parking lot to refer to the Julia Child cookbook he had tucked away in his car.
In 1989, Shani opened his first restaurant, Oceanus, in Jerusalem. A small, 24-seat space, it offered bouillabaisse, focaccia, fish and salad, and it was there that Shani began to really hone his skills. It closed after 11 years and was followed by Ocean in Tel Aviv, open for two years. Then, in 2008 he and his partner, Shahar Segal, opened the trendy, high-end HaSalon in Tel Aviv, serving up modern takes on Israeli cuisine with some Italian influences. This was the start of his restaurant empire in Israel; soon HaSalon was followed by the casual Miznon and seven others.
After he established himself solidly as a force in Israel, Shani expanded the Miznon chain to Paris in 2013, then Vienna in 2016, followed by Singapore, Melbourne and, eventually, New York, where Shani said he was seduced by the city’s exciting, vast and diverse food scene, calling it “the essence of American culture.”
At the same time, Shani said he feels challenged to upend New Yorkers’ culinary expectations. “When they are putting walls around me it’s seducing me, it’s seducing me to break them,” he said. “It’s my nature.”
From that first Miznon outpost at Chelsea Market, Shani expanded to eight restaurants across Manhattan, including a two-story Miznon North sit-down restaurant on the Upper West Side in 2019. (One Miznon branch has since closed.) That same year he opened HaSalon on Tenth Ave., where he serves dishes like “Hell’s Chicken” (a play on the neighborhood, Hell’s Kitchen), and a hand-rolled 12-foot pici pasta noodle, inspired by the notion that everything in New York is big and presented on a large scale.
Shani opened Naked Tomato, a skewer restaurant with generous salad accompaniments, in Hudson Yards during the pandemic. There, he became notorious for serving a single tomato on a plate for $24, inspired by a “perfect tomato” that he came across in an upstate New York greenhouse. “If a dish is a sentence, my culinary sentence is one word and that is the subject,” he said. “If I’m doing something with tomato, it will only be tomato: no sauces to warp it, cover it or mask it. You have to serve it completely naked. You are standing completely naked in front of your plate, in front of your audience.”
Shani explained that, with each new restaurant he opens, he visits each location and tries “to get some signals.”
“I can feel the environment, I see my team, I’m looking at the architecture, absorbing the atmosphere, the energy, the vibe of the place,” he told the New York Jewish Week. “It’s like a new ingredient coming to me and something inside myself assembling [assembles] them into the shape of a new restaurant.”
Shani says he immerses himself fully into the process of opening a new place. “I’m there and all the outer world disappears, all the noises are cut and I’m completely focused on one thing, and that is the only thing that exists in my life.”
And the new places keep coming: Since 2021, Shani has opened restaurants in Toronto, London, Miami and Boston, and, most recently, Dubai. Currently in the works are expansions to Amsterdam, Mexico City, Barcelona and Zurich, and two more New York eateries are also coming soon: a Miznon outpost uptown at 2895 Broadway, near Columbia University, as well as a “gastro bar” called Port Said, which is slated to open at 350 Hudson St. this summer.
“When you are establishing a restaurant you cannot change it anymore — it’s got its own character,” he said. “Because I’m changing all the time, I’m opening restaurants all the time.”
As for the recent Michelin nod, even though it was for a New York-based restaurant, Shani said it was “one of the most wonderful things that can happen for Israel,” as it will continue to enhance the country’s reputation as a culinary destination.
“Israeli cuisine started 70 years ago — it began without roots in any tradition,” he said. “Nothing is shaping them besides their ideas and imagination. Israelis are importing ideas and then shaping them in their own way, and that makes the cuisine so special.”
Shani is not shy about the impact he has made when it comes to introducing Israeli food to the world. “I’m the godfather of Israeli cuisine,” he said. “The main structure of Israeli food was built by me.”
Ultimately, no matter the price point or location of his various restaurants, Shani believes his food brings people joy. “I think it’s about giving happiness to people, he said. “That is my cuisine.”
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Saudi Arabia to Open More Alcohol Stores as Curbs Ease, Sources Say
An employee pours a draft non-alcoholic beer at the A12 cafe in Riyadh, Saudi Arabia, Nov. 24, 2025. Photo: REUTERS/Staff
Saudi Arabia plans to open two new alcohol stores, including one serving non-Muslim, foreign staff at state oil giant Aramco, as the kingdom further eases restrictions, according to people briefed on the plans.
The launch of outlets in the eastern province of Dhahran and one for diplomats in the port city of Jeddah would be a further milestone in efforts, led by de facto ruler Crown Prince Mohammed bin Salman, to open up the country.
The kingdom, which is the birthplace of Islam, last year opened an alcohol store serving non-Muslim diplomats in the capital Riyadh – the first such outlet since a ban was brought in 73 years ago.
STORE PLANNED IN ARAMCO COMPOUND, SAYS SOURCE
The new store in Dhahran will be set up in a compound owned by Aramco, one of the three people who talked to Reuters said.
That store would be open for non-Muslims working for Aramco, added the source, who said Saudi authorities had informed them of the plan.
Two of the sources said a third liquor store was also in the works for non-Muslim diplomats in the city of Jeddah, where many foreign countries have consuls.
Both stores were expected to open in 2026, but no timelines had been released, two of the sources said.
The government media office did not immediately reply to questions over the plans for the stores in both locations, which were previously unreported. Aramco declined to comment.
There was no officially announced change made to regulations after the opening of the Riyadh store in a nondescript building in the diplomatic quarter known to some diplomats as the “booze bunker.”
The Riyadh store’s customer base was recently expanded to include non-Muslim Saudi Premium Residency holders, two of the sources said. Premium residencies have been awarded to entrepreneurs, major investors and those with special talents.
Before the Riyadh store, alcohol was largely only available through diplomatic mail, the black market or home brewing.
In other Gulf countries, apart from Kuwait, alcohol is available with some restrictions.
REFORMS COVER EVENTS, WOMEN’S DRIVING
While alcoholic drinks are still off limits for the vast majority of the population, under bin Salman’s reforms both Saudis and foreigners can now take part in once unthinkable activities from dancing at desert raves to going to the cinema.
Other reforms have included allowing women to drive in 2017, easing rules on the segregation of men and women in public spaces, and significantly reducing the power of the religious police.
The kingdom has been easing restrictions to lure tourists and international businesses as part of an ambitious plan to diversify its economy and make itself less dependent on oil.
In May a media report, picked up by some international media after appearing on a wine blog, said Saudi authorities had planned to allow alcohol sales in tourist settings as the country prepares to host the 2034 soccer World Cup.
The report, which was denied at the time by a Saudi official, did not give a source for the information.
That report had sparked a vigorous online debate in the kingdom, whose king also holds the title of Custodian of the Two Holy Mosques – Islam’s most revered places in Mecca and Medina.
Social liberalization has proceeded at a breakneck pace but the leadership has taken a more gradual and cautious approach on the question of alcohol.
Saudi Arabia has been aggressively expanding its local tourism portfolio with the giant Red Sea Global development, which includes plans to open 17 new hotels by next May.
These ultra-luxury resorts remain dry.
Asked by Reuters this month if there were any plans to ease restrictions on alcohol to help attract foreign visitors, Saudi Tourism Minister Ahmed Al-Khateeb said: “We do understand that some of the international travelers want to enjoy alcohol when they visit the Saudi destinations but nothing has changed yet.”
Pressed on whether “yet” meant that could soon change, he said: “I will leave it to you on how to elaborate on it.”
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Poland Summons Israeli Ambassador Over Yad Vashem Post
Visitors tour an exhibition, ahead of Israel’s national Holocaust memorial day at Yad Vashem, the World Holocaust Remembrance Center, in Jerusalem, April 23, 2025. Photo: REUTERS/Ronen Zvulun
Poland summoned Israel’s ambassador on Monday over a tweet from a Holocaust memorial institute that Warsaw said did not make clear that occupying Nazi German forces, and not Polish authorities, made Jews wear star badges during World War II.
Foreign Minister Radoslaw Sikorski was protesting against a social media post in which Yad Vashem, Israel’s memorial institution to the victims of the Holocaust, wrote that Poland was the first country where Jews were forced to wear “a distinctive badge to isolate them from the surrounding population.”
He said the post, published on Sunday, should have made clear Poland was “German-occupied” at the time.
“Since the misleading post has not been amended, I have decided to summon the ambassador of Israel to the foreign ministry,” Sikorski wrote on X.
The Israeli foreign ministry did not immediately respond to a request for comment.
Yad Vashem had reposted the original tweet saying: “As noted by many users and specified explicitly in the linked article, it was done by order of the German authorities.”
Poland was occupied by Nazi Germany and the Soviet Union during World War II, which lasted from 1939 to 1945. Warsaw takes pains to underline that the persecution of Jews on its territory, such as in the Auschwitz-Birkenau concentration camp, was the work of the Nazi German occupiers.
More than three million of Poland‘s 3.2 million Jews were killed by Nazi Germany, accounting for about half of the Jews in Europe killed during the Holocaust.
“Yad Vashem presents the historical realities of Nazism and WW2, including countries under German occupation, control or influence. Poland was indeed under German occupation,” Dani Dayan, the chairman of Yad Vashem, wrote on X on Monday.
“This is clearly reflected in our material. Any other interpretation misreads our commitment to accuracy.”
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Gaza Truce Progress Slow as Israeli-Hamas Violence Persists
Palestinians walk among piles of rubble and damaged buildings in Khan Younis in the southern Gaza Strip, Nov. 24, 2025. Photo: REUTERS/Ramadan Abed
Israeli forces killed three Palestinian terrorists in Gaza near the line demarcating areas of Israeli control on Monday, underlining the struggle to broaden a fragile ceasefire deal approved over six weeks ago to global acclaim.
Palestinian medics said Monday’s incidents involved an Israeli drone firing a missile at a group of people east of Khan Younis, killing two and wounding another, and a tank shell killing a person on the eastern side of Gaza City.
Israel’s military said it had fired after identifying what it described as “terrorists” crossing the so-called yellow line and approaching its troops, posing an immediate threat to them.
Palestinian terrorist group Hamas and Israel signed a truce on Oct. 9 halting two years of devastating warfare but the agreement left the most intractable disputes for further talks, freezing the conflict without resolving it.
Both sides have since accused each other of deadly breaches of existing commitments in the agreement and of pushing back against later steps required by US President Donald Trump’s 20-point peace plan for Gaza.
The Hamas-controlled Gaza Health Ministry, whose casualty figures have been described by experts as misleading and unreliable, said on Monday that at least 342 Palestinians had been killed by Israeli fire since the start of the truce. Israel says three of its soldiers have been killed by militant gunfire in the same period.
Last week, the United Nations Security Council gave formal backing to Trump’s plan, which calls for an interim technocratic Palestinian government in Gaza, overseen by an international “board of peace” and backed by an international security force.
Trump’s plan also requires reform of the Palestinian Authority, based in the West Bank.
NEGOTIATIONS
Former British Prime Minister Tony Blair, who helped the US develop the plan and who Trump has said may join the board of peace, met the PA’s deputy leader Hussein al-Sheikh in the West Bank on Sunday.
Sheikh said in a social media post they had discussed developments following the Security Council resolution and requirements for Palestinian self-determination.
Meanwhile a Hamas delegation in Cairo, led by its exiled chief Khalil al-Hayya, held talks with Egyptian officials on exploring the next phase of the ceasefire, according to Hazem Qassem, a Hamas spokesperson in Gaza.
Qassem acknowledged that the path to the second phase of the ceasefire was complex and said the Islamist group had told Egypt, a mediator in the conflict, that Israeli violations were undermining the agreement.
Agreeing on the make-up and mandate of the international security force has been particularly challenging.
Israel has said the multinational force must disarm Hamas, a step the terrorist group has so far resisted without Palestinian statehood, which Trump’s plan broadly envisages as the ultimate stage but which Israel has ruled out. Qassem said the force must have a role in keeping Israel’s military away from Palestinian civilians.
“There is complete uncertainty; the Americans haven’t put forward a detailed plan. It is unclear what kind of forces, what their tasks are, what their roles are, and where they will be stationed,” said a Palestinian official close to the Cairo talks who spoke on condition that he was not further identified.
“Any deployment of forces without a political track, without an understanding with all Palestinian factions and powers in Gaza, would complicate things even further.”