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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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Trump Issues New Warning to Tehran, Iran Calls US Peace Proposals ‘Unrealistic’
A blaze after Israel’s Fire and Rescue Service said that an industrial building and a fuel tanker at Israel’s Oil Refineries were hit by debris from an intercepted Iranian missile, amid the US-Israel conflict with Iran, in Haifa, Israel, March 30, 2026. Photo: REUTERS/Rami Shlush
US President Donald Trump warned on Monday that Iran‘s energy plants and oil wells would be obliterated if it did not open the Strait of Hormuz, after Tehran described US peace proposals as “unrealistic” and fired waves of missiles at Israel.
Israel’s military said two drones from Yemen had also been intercepted on Monday, two days after the Iran-aligned Houthis entered the war by firing missiles at Israel, and that Lebanon’s Hezbollah had fired rockets at Israel.
Israeli forces carried out missile strikes on what they called military infrastructure in Tehran and infrastructure used by Iran-backed Hezbollah in Beirut, leaving black smoke hanging over the Lebanese capital.
Turkey’s defense ministry said a ballistic missile launched from Iran entered Turkish airspace before being shot down by NATO air and missile defenses deployed in the eastern Mediterranean, the fourth such incident since the start of the war.
US REINFORCEMENTS ARRIVE IN REGION
Thousands of soldiers from the US Army’s elite 82nd Airborne Division have started arriving in the Middle East, two US officials told Reuters on Monday, part of a reinforcement that would expand Trump‘s options to include the deployment of forces inside Iranian territory.
Tehran remained defiant in the month-old war, which began with US-Israeli attacks on Iran on Feb. 28 and has spread across the region, killing thousands, disrupting energy supplies and hitting the global economy. The majority of those reported killed were in Iran and Lebanon, and many were civilians.
Iran confirmed on Monday the death of Revolutionary Guards Navy Commander Alireza Tangsiri, the latest of its leaders killed including Supreme Leader Ayatollah Ali Khamenei, who has been replaced by his son Mojtaba Khamenei.
The Iranians have effectively blocked the Strait of Hormuz, a narrow waterway which normally carries about a fifth of global oil and liquefied natural gas supplies.
Iran said on Monday it had received US peace proposals via intermediaries, following talks on Sunday between the foreign ministers of Pakistan, Egypt, Saudi Arabia, and Turkey.
But Iranian Foreign Ministry spokesperson Esmaeil Baghaei said the proposals were “unrealistic, illogical, and excessive.”
“Our position is clear. We are under military aggression. Therefore, all our efforts and strength are focused on defending ourselves,” he told a press conference.
Soon after Baghaei’s remarks, Trump said in a social media post that the United States was in talks with a “more reasonable regime” to end the war in Iran, but he also issued a new warning over the Strait of Hormuz.
“Great progress has been made but, if for any reason a deal is not shortly reached, which it probably will be, and if the Hormuz Strait is not immediately ‘Open for Business,’ we will conclude our lovely ‘stay’ in Iran by blowing up and completely obliterating all of their Electric Generating Plants, Oil Wells and Kharg Island,” Trump wrote.
Trump also threatened to attack the desalination plants that supply clean water in Iran. He said last week he would pause attacks on Iran‘s energy plants for 10 days, which would be until April 6, US time.
A Pakistani security official, whose country is trying to mediate in the war, said that at this stage it appeared unlikely there would be direct US-Iran talks this week.
Baghaei also said Iran‘s parliament was reviewing a possible exit from the Nuclear Non-Proliferation Treaty, which recognizes the right to develop, research, produce, and use nuclear energy as long as nuclear weapons are not pursued.
Trump has cited preventing Iran obtaining nuclear weapons as one of the reasons for attacking Iran on Feb. 28. Tehran denies it is seeking a nuclear arsenal.
On Sunday, Trump said the US and Iran had been meeting “directly and indirectly.” But he has also been sending more US troops to the region and Iran has remained defiant, maintaining its blockade of the Strait of Hormuz.
FEARS OF ESCALATION
Iran has fired on Arab Gulf states during the conflict and war has been reignited between Israel and Hezbollah in Lebanon. Two members of the UN peacekeeping mission in Lebanon (UNIFIL) were killed in southern Lebanon on Monday after an explosion of “unknown origin” destroyed their vehicle.
The incident is the second in 24 hours after another UNIFIL peacekeeper was killed when a projectile exploded at one of its positions in a southern Lebanese village.
Brent crude futures pared earlier gains by 1700 GMT on Monday but are on course for a record monthly rise of close to 60 percent.
The Houthis’ attacks on Israel raised the prospect that they could target and block a second important shipping route, the Bab el-Mandeb Strait.
The oil market has all but discounted the prospect of a negotiated end to the war and “is bracing for a sharp escalation in military hostilities,” said Vandana Hari of oil-market provider Vanda Insights.
The Financial Times quoted Trump on Sunday as saying in an interview that the US could seize Kharg Island, from where Iran exports much of its oil.
ECONOMIC CONSEQUENCES
The International Monetary Fund warned that war in the Middle East has caused serious disruption to the economies of frontline countries, and is dimming the outlook for many economies that had just started to recover from previous crises.
G7 finance leaders also said they were ready to take “all necessary measures” to safeguard energy market stability and limit broader economic spillovers from recent volatility.
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Spain Closes Airspace to US Planes Involved in Iran War, Defense Minister Says
Spain’s Defense Minister Margarita Robles arrives at the informal EU Defense Ministers’ meeting in Copenhagen, Denmark, Aug. 29, 2025. Photo: Ritzau Scanpix/Thomas Traasdahl via REUTERS
Spain has closed its airspace to US planes involved in attacks on Iran, a step beyond its previous denial of use of jointly-operated military bases, Defense Minister Margarita Robles said on Monday.
“We don’t authorize either the use of military bases or the use of airspace for actions related to the war in Iran,” she told reporters in Madrid.
Spanish newspaper El Pais had first reported the news on Monday, citing military sources.
The closure of the airspace forces military planes to bypass NATO member Spain en route to their targets in the Middle East, but it does not include emergency situations, El Pais added.
“This decision is part of the decision already made by the Spanish government not to participate in or contribute to a war which was initiated unilaterally and against international law,” Economy Minister Carlos Cuerpo said during an interview with radio Cadena Ser when asked if the decision to close Spain‘s airspace could worsen relations with the United States.
Spanish Prime Minister Pedro Sanchez has been one of the most vocal opponents of the US and Israeli attacks on Iran, describing them as reckless and illegal.
President Donald Trump has threatened to cut trade with Madrid for denying the US use of Spain‘s bases in the war.
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US Formally Reopens Caracas Embassy as Ties With Venezuela Warm
Venezuela’s interim president Delcy Rodriguez speaks during a press conference, more than a week after the US launched a strike on the country and captured President Nicolas Maduro and his wife Cilia Flores, at Miraflores Palace in Caracas, Venezuela, Jan. 14, 2026. Photo: REUTERS/Leonardo Fernandez Viloria
The United States on Monday formally reopened its embassy in Caracas, the State Department said, citing “a new chapter” in diplomatic relations with Venezuela less than three months after US forces seized the country’s then-President Nicolas Maduro in a raid on the capital.
President Donald Trump’s administration has engaged with an interim government led by former Maduro ally Delcy Rodriguez, including on an agreement for the US to sell Venezuelan oil, and has issued sanctions waivers to encourage US investment.
The two countries agreed in early March to re-establish diplomatic relations that were severed in 2019 after the first Trump administration refused to recognize Maduro as the country’s legitimate leader, following a disputed election, and instead recognized an opposition lawmaker as the country’s president.
“Today, we are formally resuming operations at the S. Embassy in Caracas, marking a new chapter in our diplomatic presence in Venezuela,” the State Department said on Monday.
US forces captured Maduro on Jan. 3 after months of heightened tensions between the two countries, setting off a chain of changes in Venezuela. Maduro and his wife, Cilia Flores, are on trial in New York on drug trafficking charges.
The raid came after the Trump administration said it would reassert US dominance in the Western Hemisphere, but Trump has also cited the success of deposing Maduro as a model for the war with Iran that began last month. The move against Venezuela cut off a major source of oil to Cuba, where the president has also hinted at US military action.
Secretary of State Marco Rubio said days after the Caracas raid that Washington would first seek to stabilize Venezuela, then begin a recovery phase where US companies would have access to the country’s energy resources, before finally beginning a political transition.
The Trump administration appointed Ambassador Laura Dogu, a career diplomat with experience in Latin America, to lead engagement with the interim government.
The State Department on March 19 removed a “do not travel” advisory for Venezuela and said Americans were no longer at risk of wrongful detention by authorities there, although it still warns US citizens to reconsider travel due to the risk of crime, kidnapping, terrorism and poor health infrastructure in the country.
The State Department said on Monday that Dogu’s team was restoring the Caracas embassy‘s chancery building “to prepare for the full return of personnel as soon as possible and the eventual resumption of consular services.”
“The resumption of operations at US Embassy Caracas is a key milestone in implementing the President’s three‑phase plan for Venezuela and will strengthen our ability to engage directly with Venezuela’s interim government, civil society, and the private sector,” the State Department said.