Uncategorized
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.”
—
The post With his New York restaurant, Shmoné, Israeli chef Eyal Shani earns his first Michelin nod appeared first on Jewish Telegraphic Agency.
Uncategorized
21 Arab, Islamic, African States and Entities Condemn Israel’s Recognition of Somaliland
The signatories’ flags enclosed in the statement in Arabic. Photo: Screenshot via i24.
i24 News – A group of 21 Arab, Islamic and African countries, organizations and entities issued on Saturday a joint statement condemning Israel’s recognition of Somaliland sovereignty.
The statement’s signatories said that they condemn and reject Israel’s recognition of Somaliland “in light of the serious repercussions to peace and security in the Horn of Africa and the Red Sea region, and its serious impacts on international peace and security, which also reflects Israel’s clear and complete disregard for international law.”
It was signed by: Saudi Arabia, Egypt, Turkey, Iran, Pakistan, Qatar, Jordan, Algeria, Iraq, Kuwait, Oman, Libya, Palestine, Somalia, Sudan, Yemen, Comoros, Djibouti, Gambia, Maldives, Nigeria and the Organization of Islamic Cooperation (OIC).
The joint statement voiced support “for the sovereignty of Somalia and reject any measures that would undermine its unity, territorial integrity, and sovereignty over all its lands.”
The signatories also “categorically reject linking Israel’s recognition of the territory of the land of Somalia with any plans to displace the Palestinian people outside their land.”
Uncategorized
Nvidia, Joining Big Tech Deal Spree, to License Groq Technology, Hire Executives
A NVIDIA logo appears in this illustration taken Aug. 25, 2025. Photo: REUTERS/Dado Ruvic/Illustration
Nvidia has agreed to license chip technology from startup Groq and hire away its CEO, a veteran of Alphabet’s Google, Groq said in a blog post on Wednesday.
The deal follows a familiar pattern in recent years where the world’s biggest technology firms pay large sums in deals with promising startups to take their technology and talent but stop short of formally acquiring the target.
Groq specializes in what is known as inference, where artificial intelligence models that have already been trained respond to requests from users. While Nvidia dominates the market for training AI models, it faces much more competition in inference, where traditional rivals such as Advanced Micro Devices have aimed to challenge it as well as startups such as Groq and Cerebras Systems.
Nvidia has agreed to a “non-exclusive” license to Groq’s technology, Groq said. It said its founder Jonathan Ross, who helped Google start its AI chip program, as well as Groq President Sunny Madra and other members of its engineering team, will join Nvidia.
A person close to Nvidia confirmed the licensing agreement.
Groq did not disclose financial details of the deal. CNBC reported that Nvidia had agreed to acquire Groq for $20 billion in cash, but neither Nvidia nor Groq commented on the report. Groq said in its blog post that it will continue to operate as an independent company with Simon Edwards as CEO and that its cloud business will continue operating.
In similar recent deals, Microsoft’s top AI executive came through a $650 million deal with a startup that was billed as a licensing fee, and Meta spent $15 billion to hire Scale AI’s CEO without acquiring the entire firm. Amazon hired away founders from Adept AI, and Nvidia did a similar deal this year. The deals have faced scrutiny by regulators, though none has yet been unwound.
“Antitrust would seem to be the primary risk here, though structuring the deal as a non-exclusive license may keep the fiction of competition alive (even as Groq’s leadership and, we would presume, technical talent move over to Nvidia),” Bernstein analyst Stacy Rasgon wrote in a note to clients on Wednesday after Groq’s announcement. And Nvidia CEO Jensen Huang’s “relationship with the Trump administration appears among the strongest of the key US tech companies.”
Groq more than doubled its valuation to $6.9 billion from $2.8 billion in August last year, following a $750 million funding round in September.
Groq is one of a number of upstarts that do not use external high-bandwidth memory chips, freeing them from the memory crunch affecting the global chip industry. The approach, which uses a form of on-chip memory called SRAM, helps speed up interactions with chatbots and other AI models but also limits the size of the model that can be served.
Groq’s primary rival in the approach is Cerebras Systems, which Reuters this month reported plans to go public as soon as next year. Groq and Cerebras have signed large deals in the Middle East.
Nvidia’s Huang spent much of his biggest keynote speech of 2025 arguing that Nvidia would be able to maintain its lead as AI markets shift from training to inference.
Uncategorized
Russian Drones, Missiles Pound Ukraine Ahead of Zelensky-Trump Meeting
Rescuers work at the site of the apartment building hit by a Russian drone during a Russian missile and drone strike, amid Russia’s attack on Ukraine, in Kyiv, Ukraine December 27, 2025. REUTERS/Viacheslav Ratynskyi
Russia attacked Kyiv and other parts of Ukraine with hundreds of missiles and drones on Saturday, ahead of what President Volodymyr Zelensky said would be a crucial meeting with US President Donald Trump to work out a plan to end nearly four years of war.
Zelensky cast the vast overnight attack, which he said involved about 500 drones and 40 missiles and which knocked out power and heat in parts of the capital, as Russia’s response to the ongoing peace efforts brokered by Washington.
The Ukrainian leader has said Sunday’s talks in Florida would focus on security guarantees and territorial control once fighting ends in Europe’s deadliest conflict since World War Two, started by Russia’s 2022 invasion of its smaller neighbor.
The attack continued throughout the morning, with a nearly 10-hour air raid alert for the capital. Authorities said two people were killed in Kyiv and the surrounding region, while at least 46 people were wounded, including two children.
“Today, Russia demonstrated how it responds to peaceful negotiations between Ukraine and the United States to end Russia’s war against Ukraine,” Zelensky told reporters.
In Russia, air defense forces shot down eight drones headed for Moscow, the city’s mayor Sergei Sobyanin said on Saturday.
THOUSANDS OF HOMES WITHOUT HEAT
Explosions echoed across Kyiv from the early hours on Saturday as Ukraine’s air defense units went into action. The air force said Russian drones were targeting the capital and regions in the northeast and south.
State grid operator Ukrenergo said energy facilities across Ukraine were struck, and emergency power cuts had been implemented across the capital.
DTEK, Ukraine’s largest private energy company, said the attack had left more than a million households in and around Kyiv without power, 750,000 of which remained disconnected by the afternoon.
Deputy Prime Minister Oleksiy Kuleba said over 40% of residential buildings in Kyiv were left without heat as temperatures hovered around 0 degrees Celsius (32 degrees Fahrenheit) on Saturday.
TERRITORIAL CONTROL: A DIPLOMATIC STUMBLING BLOCK
On the way to meeting Trump in Florida, Zelensky stopped in Canada’s Halifax to meet Prime Minister Mark Carney, after which they planned to hold a call with European leaders.
In a brief statement with Zelenskiy by his side, Carney noted that peace “requires a willing Russia.”
“The barbarism that we saw overnight — the attack on Kyiv — shows just how important it is that we stand with Ukraine in this difficult time,” he said, announcing 2.5 billion Canadian dollars ($1.83 billion) in additional economic aid to Ukraine.
Territory and the future of the Russian-occupied Zaporizhzhia nuclear plant remain the main diplomatic stumbling blocks, though Zelensky told journalists in Kyiv on Friday that a 20-point draft document – the cornerstone of a US push to clinch a peace deal – is 90% complete.
He said the shape of U.S. security guarantees was crucial, and these would depend on Trump, and “what he is ready to give, when he is ready to give it, and for how long.”
Zelensky told Axios earlier this week that the US had offered a 15-year deal on security guarantees, subject to renewal, but Kyiv wanted a longer agreement with legally binding provisions to guard against further Russian aggression.
Trump said the United States was the driving force behind the process.
“He doesn’t have anything until I approve it,” Trump told Politico. “So we’ll see what he’s got.”
Trump said he believed Sunday’s meeting would go well. He also said he expected to speak with Putin “soon, as much as I want.”
FATE OF DONETSK IS KEY
Moscow is demanding that Ukraine withdraw from a large, densely-urbanized chunk of the eastern region of Donetsk that Russian troops have failed to occupy in nearly four years of war. Kyiv wants the fighting halted at the current lines.
Russia has been grinding slowly forwards throughout 2025 at the cost of significant casualties on the drone-infested battlefield.
On Saturday, both sides issued conflicting claims about two frontline towns: Myrnohrad in the east and Huliaipole in the south. Moscow claimed to have captured both, while Kyiv said it had beaten back Russian assaults there.
Under a US compromise, a free economic zone would be set up if Ukrainian troops pull back from parts of the Donetsk region, though details have yet to be worked out.
Axios quoted Zelensky as saying that if he is not able to push the US to back Ukraine’s position on the land issue, he was willing to put the 20-point plan to a referendum – as long as Russia agrees to a 60-day ceasefire allowing Ukraine to prepare for and hold the vote.
On Saturday, Zelensky said it was not possible to have such a referendum while Russia was bombarding Ukrainian cities.
He also suggested that he would be ready for “dialogue” with the people of Ukraine if they disagreed with points of the plan.
Russian Deputy Foreign Minister Sergei Ryabkov said Kyiv’s version of the 20-point plan differed from what Russia had been discussing with the US, according to the Interfax-Russia news agency.
But he expressed optimism that matters had reached a “turning point” in the search for a settlement.
($1 = 1.3671 Canadian dollars)