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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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Looming large over Israel’s 78th Independence Day celebrations: Argentina’s Javier Milei
(JTA) — During his three days in Israel this week, Argentinian President Javier Milei made a strong impression.
There he was, weeping again at the Western Wall. There he was, receiving the Presidential Medal of Honor for his leadership and support for Israel. And there he was, lighting a torch for the Independence Day festivities as the first foreign leader ever to do so.
There Milei was, grabbing a microphone and dancing raucously on stage to the Spanish-language song “Libre” at both the rehearsal for the national ceremony and the live event on Tuesday.
And there he was, ostensibly the reason that the far-right Israeli minister Itamar Ben-Gvir left the ceremony before it began. Ben-Gvir left after being asked to vacate his seat to make way for Milei, in an arrangement that some speculated was meant to prevent Ben-Gvir from being photographed in the same frame as Prime Minister Benjamin Netanyahu.
Milei’s presence in Israel Sunday through Tuesday offering a powerful symbol of his continued support for Israel even as so many other world leaders have distanced themselves. Milei is a longtime philosemite who has said he aims one day to convert to Judaism.
“In life there are partners and there are friends,” Milei said in Spanish during the Independence Day ceremony. “Partners come together for a moment of shared interest. Friends forge unbreakable bonds for life. I am pleased to say that Argentina and Israel are not merely partners, but friendly nations.”
The Independence Day ceremonies projected an image of resilience at a challenging time for Israel, where wars on two fronts are currently in ceasefires announced by U.S. President Donald Trump. Among the others chosen as torch-lighters, seen as one of Israel’s most significant honors, were soldiers who have participated in the years of war that followed Hamas’ Oct. 7, 2023, attack on Israel.
Two of the chosen torch-lighters drew sharp criticism. One was Rabbi Avraham Zarbiv, a rabbinical judge who has drawn scrutiny for publicly praising demolition operations in Gaza. In February, the Ombudsman of the Israeli Judiciary ruled that Zarbiv had violated a code of ethics by expressing his views on controversial issues.
“I light this torch in honor of the bulldozer and excavator operators, the trailblazers, destroyers of the enemy and the dismantlers of terrorist infrastructure who protect the lives of our soldiers,” he said at the ceremony.
A cousin of a woman killed in captivity also also denounced the selection of Gal Hirsch, Israel’s coordinator for hostages and missing persons, who faced calls for his resignation in February after telling Haaretz that demonstrations demanding the release of hostages were aiding Hamas. Gil Dickmann, a cousin of Carmel Gat, wrote in a post on Instagram that his selection was “spitting in the faces of families” of the hostages.
Last year, torchlighters for the ceremony included former Israeli hostage Emily Damari, NBA player Deni Avdija and the American Jewish conservative pundit Ben Shapiro, whose appointment was criticized by some Israeli leaders as inappropriately political.
The day’s official programming will end with a ceremony awarding the Israel Prize, the nation’s top civilian honor. Among those receiving the prize this year are the artist Yaacov Agam and Chantal Belzberg, the CEO of a nonprofit that aids the families of fallen soldiers.
Trump was also invited to receive the prize, getting a public invitation in February following an earlier announcement by Netanyahu. He will not be present.
This article originally appeared on JTA.org.
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Marx Brothers fans rejoice: There’s a recording of Harpo speaking
Harpo Marx’s wife, Susan Fleming, once remarked that, when you got him talking, you couldn’t shut him up.
The proof was there for those who chanced to see him in the 1930s and ‘40s, screening clips of the films he made with his brothers. If a crowd was good, he’d deliver what was known as “Red’s Speech,” a reference to the red wig he wore on stage.
The speech grew more verbose with each recitation, with input by Harpo’s friend, the critic Alexander Woollcott, a fount of $5 dollar words. It got so long, in fact, that Harpo would take it out in the form of a long script that spilled off the stage down the aisle.
“There’s always been this fallacy that Harpo never spoke on stage,” said Marx historian Robert S. Bader, author of Four of the Three Musketeers: The Marx Brothers on Stage and Zeppo: The Reluctant Marx Brother. When he did, he would often make a joke about the mute persona he adopted in 1914, opening his remarks with “as I was about to say in 1915.”
In 1964, Harpo was hitting the speaking circuit. He spoke at events for the United Jewish Appeal, having grown more connected to his Jewishness after a 1963 trip to Israel. On these occasions, Bader said, Harpo “might have looked like a local councilman, just wearing a business suit,” and would sneak in a line from his bar mitzvah speech: “For 13 long years, I have toiled and labored for your happiness.”
Advised to retire from performing after a number of heart attacks, Harpo reasoned that, so long as it was for charity and he didn’t get paid, it couldn’t count as work.
That rationale led to Harpo’s appearance at benefits for a number of symphony orchestras. On March 20, 1964, he gave his final performance at a concert for the Riverside Symphony Orchestra in California, playing a suite of songs about the moon, an original composition and conducting a particularly manic take on Haydn’s “Toy Symphony.”
This time, Harpo not only spoke, giving a lively recitation of Prokofiev’s Peter and the Wolf, he did something unprecedented by allowing himself to be recorded with the understanding the public might someday hear it.
On June 5, 2026 a record of the evening will be released as Harpo Speaks! The Riverside Symphony Concert. It was announced on April 1, but it was no April Fools joke. It’s an outstanding artifact, and it was discovered quite by accident.
John Tefteller, the foremost collector of rare, Marx-related records, was looking for a copy of a 1963 concert with Harpo and comedian-musician Allan Sherman, recorded by Sherman’s son Robert. Looking in the tape box for Pasadena, Sherman instead found the Riverside tape. Oddly enough, Robert Sherman had no memory of recording — or even attending — the Riverside concert.
Bill Marx, Harpo’s son and the arranger of much of his music, says the man on the recording, telling the tale of “Peeduh,” the “boid” and the “huntahs,” is the one he grew up with.
“It was very, very low key,” said Bill Marx, now a celebrated pianist and Juilliard-trained composer, recalling his father’s voice. “I think I would have to say that he was about five or six notes lower than Groucho’s. It was easy to hear him speak. I suppose you could call him soft-spoken. He rarely if ever raised his voice in our house with my two brothers and sisters.”
Instead, he would do something like wake his daughter in the middle of the night to play jacks.
Peter and the Wolf, written for young audiences, was a natural fit for Harpo, and it was his idea to do it. The version of the libretto, co-written by Harpo and Groucho, also features a topical joke for that election year of 1964: “Imagine the triumphant procession. Peeduh at the head, after him the huntahs leading the wolf, then Goldwatuh, Rockefelluh and Nixon.”
That Harpo was a patron of the symphony is no great surprise. He practiced the harp three hours a day and Bill Marx remembers his father’s love of French impressionist composers like Debussy and Ravel and Fauré. When Bill played records in his bedroom, without fail his father would knock on the door, ask what he was listening to, and commit to learning it — which he did.
“He just had a great learning thirst, and I had the privilege of watching this man appear in everybody’s life by doing things that he was compelled to do,” Bill Marx said.
As the narrator of Peter and the Wolf, Harpo is wonderfully expressive, evoking the storytelling of an old-time New York-born Zayde (dressed in his traditional costume at the concert, he donned a new accessory: reading glasses). He sounds quite a lot like Chico, his closest brother in age.
Restoring the tape took major work from audio restorer Joel Tefteller (John’s son) and audio engineer Nick Bergh. At one point, in his closing speech, Harpo walked away from the mic, making the original tape almost inaudible.
“He wasn’t used to looking for a microphone,” said Bader. “He didn’t have a lot of time in front of microphones. I don’t think anybody ever had to say ‘Harpo get closer to the microphone’ ever.”
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UCLA student government condemns campus Hillel for hosting former hostage
A campus event featuring freed Israeli hostage Omer Shem Tov drew the condemnation of UCLA’s student government on Tuesday. In an open letter, the UCLA Students Associated Council said that bringing Tov to speak to students “served to legitimize and normalize” atrocities in Gaza and Lebanon.
Shem Tov, 23, was kidnapped from the Nova music festival in Southern Israel on Oct. 7, 2023, and held hostage in Gaza until his release in a prisoner exchange in February 2025. UCLA hosted him on April 14 for a Yom HaShoah event.
“While we affirm the humanity of all people impacted by violence, we reject the selective platforming of narratives that obscure the broader reality of ongoing state violence,” the student government letter wrote in the letter, which was addressed to the UCLA administration and UCLA Hillel among others. “Israel is currently continuing to carry out what has been widely identified by human rights advocates as a genocide in Gaza, while also expanding its illegal military campaign into Lebanon.
“In this context, elevating a single narrative, absent of critical political and humanitarian framing, serves to legitimize and normalize these ongoing atrocities.”
Rabbi Chaim Seidler-Feller, UCLA Hillel’s director emeritus, called the statement “completely ridiculous.”
“You can’t present the narrative of your experience without it being called ‘one sided,’” Seidler-Feller said. “There has to be a counter-story to persecution. Is there a counter-story to killing people?”
UCLA Hillel executive director Daniel Gold dismissed the criticism in Tuesday’s letter as antisemitic.
“Hillel at UCLA and Students Supporting Israel UCLA would like to apologize…for absolutely nothing,” he wrote in a statement. “Members of UCLA student government have once again shown they are anti-dialogue, anti-learning, anti-truth, anti-student and antisemitic.”
The USAC did not respond to a request for comment.
As college campuses across the country became a hotspot for pro-Palestinian activism following the Oct. 7 attack, UCLA, with an activist history and a large Jewish population, stood out as a major flashpoint. Its student encampment was the site of a riot in April 2024 and eventually cleared by police in riot gear.
The USAC has sided with pro-Palestinian protesters throughout. In a Feb. 2025 letter titled “We Are All SJP,” the USAC, which is democratically elected by the roughly 30,000-member UCLA student body, condemned Chancellor Julio Frenk’s suspension of Students for Justice in Palestine. The letter referred to Israel only as “the Zionist state” or put the country’s name inside quotation marks.
The University of California has since been sued by the Department of Justice, which said that UCLA created a hostile work environment against Jewish and Israeli faculty in violation of Title VII of the Civil Rights Act.
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