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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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The post With his New York restaurant, Shmoné, Israeli chef Eyal Shani earns his first Michelin nod appeared first on Jewish Telegraphic Agency.
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Four Seats or No Seats? Why Israel’s Final Polls Disagree Over Amcha Yisrael
Conflicting projections for Ofer Winter’s party illustrate the uncertainty of measuring public support near an electoral threshold.
A Channel 12 poll gives Ofer Winter’s Amcha Yisrael four parliamentary seats.
An i24NEWS survey reaches the same seat total.
Other final polls find that the party does not qualify for representation.
How can surveys conducted close to the same election produce such different results?
The answer lies partly in the difference between measuring a vote share and converting it into parliamentary seats.
A Statistical Boundary
Israel’s electoral threshold is 3.25 percent.
For a party receiving substantially more than that percentage, modest sampling fluctuations may change its expected number of seats without calling its parliamentary presence into question.
For a party whose support lies near 3.25 percent, the same type of fluctuation may change its projected representation from several seats to zero.
This does not necessarily mean the polls are measuring completely different political realities.
They may be producing estimates close to the same threshold but on opposite sides of it.
Sample Size Is Only One Factor
The i24NEWS survey conducted on October 22 included 5,124 adult respondents and reported a sampling error of plus or minus 1.4 percentage points at the 95 percent confidence level.
That is a substantial sample by conventional political polling standards.
But a larger sample does not eliminate every source of uncertainty.
Different pollsters may employ different recruitment methods, weighting systems and procedures for estimating turnout.
They may also differ in how they handle respondents who are undecided or reluctant to state their preferences.
These choices can matter particularly for smaller parties.
The Problem of Turnout
Opinion polls generally estimate voting preferences before actual voting takes place.
Election results reflect the ballots cast by people who participate.
Differences between intended and actual turnout can affect parties in different ways.
Analysts must therefore consider not only how many respondents express support for a party, but also whether the poll’s turnout model accurately reflects the eventual electorate.
Without transparent, comparable information about the methods used by each polling organization, it is difficult to identify which methodological difference is responsible for a particular disagreement.
Reading the Final Surveys
The appropriate interpretation of Amcha Yisrael’s polling is neither that its parliamentary representation is guaranteed nor that exclusion is certain.
The available surveys demonstrate uncertainty around a legally decisive boundary.
The four-seat projections reported by Channel 12 and i24NEWS are meaningful observations.
So are the below-threshold findings published by Channel 13, Maariv and Zman Yisrael.
Each survey is a measurement of electoral intentions under a particular methodology, not a count of actual votes.
For readers following Israel’s election, this makes Amcha Yisrael an instructive case study in how polling uncertainty interacts with electoral law.
The final result will provide the definitive seat allocation. The polls explain why the outcome was difficult to measure in advance.
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As Trump betrays Ukraine, it’s beginning to feel a lot like Munich
In Munich on Sept. 30, 1938, the leaders of Britain and France signed an agreement with Adolf Hitler that caved to the Nazi leader’s demand that Germany be given a chunk of Czechoslovakia. Five months later, Hitler ordered the German military to forcibly take the remainder of the neighboring country.
On Oct. 9, 2026, Donald Trump and Vladimir Putin struck a deal allowing Russia to sell diesel fuel to global markets, most importantly to the US. Then Trump waived a package of sanctions on Russia that had been passed by Congress. By replenishing Russia’s war coffers, it is likely more Ukrainians will die because of these twin gifts from America’s president to the warmongering Russian autocrat.
Why is Trump doing this? He seems to be hoping the diesel deal will help him avert disaster in the upcoming midterms. Or maybe there’s more to it than that. Perhaps Trump seriously thinks that this will get him the Nobel Peace Prize by ending the war in Ukraine through helping Putin win it. Perhaps it’s one more scheme to further enrich himself and his family. Or maybe Putin really does have something on Trump.
In any event, it feels like Munich all over again.
There are some remarkable parallels between Czechoslovakia’s predicament in 1938 and Ukraine’s nine decades later: separatists in two vulnerable Central European democracies were encouraged and supported by a neighboring authoritarian regime that sought to seize adjacent territory under the pretext of protecting a minority from oppression.
And at the center of both narratives is betrayal: of Czechoslovakia by Britain and France, and Ukraine by Trump.
In the spring and summer of 1938, Konrad Henlein, leader of the Nazi-allied Sudeten German Party in Czechoslovakia, held secret meetings with Hitler and other Nazi officials. They concocted a plan: Cause so much disorder in the Sudetenland that the Czech government would declare martial law, thus creating an excuse for German troops to march in to protect the ethnic German minority.
Tensions that had long existed along the Czech frontier erupted into gunfire and death in the Sudeten town of Habersbirk on the morning of Sept. 13, 1938. A mob of German separatists hung a swastika banner from a church tower, stormed the police station, kidnapped the wife of a cop, and engaged in gunfights with police officers that lasted hours. Four Czech police officers and four insurgents died. Outbreaks of violence, terror and torture raged along the border for days, backed by Freikorps paramilitary troops who crossed from Germany and by SA and SS men who took part in cross-border sabotage and armed attacks.
The uprising had the desired impact. Just 17 days later — on Sept. 30, 1938 — Britain, France, Italy and Nazi Germany signed the Munich Agreement, yielding to Hitler’s demand that the Sudetenland be ceded to him. After landing at an airport outside London, Prime Minister Neville Chamberlain waved a document in his hand and jubilantly proclaimed:
“The settlement of the Czechoslovak problem which has now been achieved is, in my view, only the prelude to a larger settlement in which all Europe may find peace.”
“I believe it is peace for our time,” Chamberlain said later that day.
But it didn’t take long for Hitler to show he could not be trusted. Hitler’s army marched into Czechoslovakia on March 15, 1939. Germany’s invasion of Poland followed less than six months later, and by 1942 German forces controlled territory spanning from the Atlantic Ocean to deep inside the Soviet Union.
Ethnic Germans’ uprising in Czechoslovakia in 1938 found an echo nine decades later in Ukraine’s Donbas region, where unrest that began with pro-Russia protests in 2014 evolved into the war Russia has been waging on its neighbor for nearly five years.
In the spring of 2014, paramilitary units led by Russian intelligence officers stormed government office buildings in several towns and cities in Donbas, seizing weapons and clashing with police. In a scene reminiscent of the Habersbirk siege of 1938, on April 14, 2014, pro-Russian militants seized the police station in Horlivka, beat up the police chief, and murdered a member of the city council, whose body was found in a river. Similar clashes occurred throughout Donbas.
Two Kremlin-backed pseudo-states soon emerged: the Donetsk People’s Republic and the Luhansk People’s Republic. Russia funneled tanks, artillery, air defense systems and fighters into Donbas, fueling a war between separatists and Ukrainian forces that dragged on for years.
Like Hitler in the Sudetenland, Russia’s de facto occupation of Donbas was not enough for Vladimir Putin. His eyes were on all of Ukraine, and he spent years manufacturing pretexts for the full-scale invasion that began on Feb. 24, 2022.
Trump has been buttering up Putin for more than a decade, starting with his 2015 campaign for president, when he effusively praised the ruthless Russian autocrat’s leadership style. Putin is a “strong leader,” is “far more respected than our president,” meaning the immensely popular Barack Obama, and was someone he “would get along with very well,” Trump said back then.
Trump’s admiration for Putin took on ominous tones after becoming president. During a press conference after the two leaders’ 2018 Helsinki summit, Trump questioned intelligence findings on Russian election interference and said he believed Putin’s denial. “I don’t see any reason it would be Russia,” Trump told reporters, with the Russian strongman standing at his side.
After Russia’s invasion of Ukraine in 2022, during Biden’s presidency, Trump called it “a pretty smart move,” praised Putin as a “genius,” and also said it wouldn’t have happened if Trump was still president, remarks that were amplified by Russian state media.
During Trump’s second term, his buddy-buddy relationship with Putin has turned into a virtual strategic alliance, as the American president repeatedly makes moves and statements that seem designed to please the Russian autocrat. There are Trump’s threats to abandon NATO, his humiliation of Ukraine President Volodymyr Zelensky during a February 2025 meeting inside the Oval Office, and most recently Trump’s demand that Ukraine cease its drone attacks on Russian oil refineries, his call for Zelensky’s ouster, and envoy Steve Witkoff thanking Putin for being a “humanitarian.”
Putin has proposed a summit between himself, Trump, and Chinese leader Xi Jinping to discuss ending the war in Ukraine. It’s notable that Ukraine has not been invited. This is also what happened in Munich nine decades ago, when Czech delegates were excluded from the room, and others decided Czechoslovakia’s fate.
Last October, aboard Air Force One, Trump told reporters the Donbas region should be “cut up,” leaving most of it in Russian hands.
“Let it be cut the way it is,” he said. “They can negotiate something later on down the line.”
It seems the fate Trump envisions for Ukraine is similar to the one Hitler envisioned for Czechoslovakia. It would be naïve to think that Putin’s expansionist ambitions would stop there.
The post As Trump betrays Ukraine, it’s beginning to feel a lot like Munich appeared first on The Forward.
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A Chabad Jew was stabbed in NYC. He returned the next day to continue wrapping tefillin.
(JTA) — Less than 24 hours after he was stabbed in midtown Manhattan, Yosef, a Chabad-Lubavitch man from Crown Heights, was back on the same street where he’d been assaulted, popping into Diamond District businesses as usual to help employees wrap tefillin.
Yosef, 26, who did not share his last name to maintain his privacy, told the Jewish Telegraphic Agency that he was back on 47th Street on Thursday afternoon, the day after the stabbing, without missing a beat in his Monday-through-Thursday rounds even as police investigate the incident as a possible hate crime.
A number of the people he visited pieced together that the widely circulated footage of a man being stabbed the previous night was of him.
“They were in shock. They were obviously scared for me,” said Yosef, who has been wrapping tefillin and distributing Shabbat candles to Jewish Diamond District employees for about three years. He started that routine when his father, a Chabad Jew who works in the jewelry business, realized he needed his son’s help to handle the demand for those acts. Yosef told Chabad.org that he was “still shaken” by the attack a day later.
Still, he told JTA, “We can’t allow some hate to stop us.”
Yosef said he felt it was important to communicate that message because “we need more mitzvahs in the world, we need more light in the world.”
Yosef was taken to Bellevue Hospital on Wednesday evening around 6 p.m., where medical staff assessed that he had no internal bleeding and would not need stitches. No arrests have been made, but the assailant has been described as a woman in her 40s.
The attack has renewed concerns about security that have faced Chabad adherents and institutions, which often host public events and maintain a visible street presence. But the threat didn’t diminish their presence in midtown Manhattan on Friday.
Multiple Chabad men stood under a bright yellow tent on the sidewalk wrapping tefillin for a steady stream of workers in the heavily Jewish Diamond District.
“The Rebbe says that the way to defeat darkness is only through the addition of light,” said Shmuel Cohen, who was handing out small photographs of the movement’s late leader, the Lubavitcher Rebbe Menachem Mendel Schneerson.
Cohen told JTA that he had not heard about the attack that took place just down the block two days earlier, though his partner under the sidewalk tent had. Cohen said that the best way to respond is through “the observance of Torah and mitzvot without being ashamed of our Judaism but presenting it to everyone.”
Also on Friday, Chabad officials met with New York Police Department representatives for their annual meeting about security ahead of Chabad’s international conference in Crown Heights, the Brooklyn neighborhood where the movement is headquartered. The conference begins on Nov. 5.
Chabad has been targeted in multiple high-profile attacks in the past year, including the deadly Bondi Beach shooting in Australia in December. The following month, a man rammed a car into the doors of the Chabad-Lubavitch headquarters in Brooklyn, raising further questions over how the movement should balance its commitment to making its events accessible with security.
Meanwhile, Jews have been targeted in more than half of hate crimes committed in New York City in 2026, despite making up about 12% of the city’s population.
“Security is our top priority. Our goal is to provide an environment where every participant feels safe and can fully experience the purpose and spirit of the gathering,” said Rabbi Mendy Kotlarsky, a top organizer of the upcoming conference.
In the wake of the attack, Yosef said he is not concerned about going out in public as a visibly Jewish person and doesn’t plan to change how he approaches the world.
“I was wearing the same clothes on Tuesday and Wednesday and Thursday,” he said. “I didn’t change my routine.”
This article originally appeared on JTA.org.
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