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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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‘Brazen Attacks’: Antisemitism Turns Increasingly Violent in the West
CCTV footage of a Jewish man getting stabbed by an attacker in Golders Green area, which is home to a large Jewish population, in London, Britain, April 29, 2026, in this screengrab taken from a social media video. Photo: Social Media/via REUTERS
Across North America and Europe, antisemitism appears to be entering a new, more dangerous phase, with Jewish communities facing a growing wave of shootings, assaults, arson attacks, and violent intimidation even as overall incident totals in some countries begin to dip after the surge that followed Hamas’s Oct. 7, 2023, atrocities in Israel.
In Canada, early 2026 data already indicate the country is on track to see its most violent year against the Jewish community in recent memory, with more violent antisemitic attacks recorded so far this year than during all of 2025, according to the Jewish advocacy group B’nai Brith Canada.
In total, 11 violent antisemitic attacks have already been recorded across the country since the start of 2026, surpassing the 10 violent incidents documented during all of last year, when more than 6,800 antisemitic cases were reported nationwide.
“These brazen attacks on Jewish Canadians are a sign of a crisis of antisemitism that has spiraled out of control,” Simon Wolle, chief executive officer of B’nai Brith Canada, said in a statement.
“Violence such as this, which has escalated from targeting synagogues to targeting Jewish people directly, does not occur in a vacuum. It is what happens when governments fail to act despite mounting evidence that antisemitism is becoming more normalized and dangerous,” Wolle continued.
Last week, a group of Jewish worshippers standing outside the Congregation Chasidei Bobov synagogue in Montreal was targeted in a drive-by shooting, leaving one person with minor injuries.
A week earlier, three visibly Jewish residents were targeted in a separate antisemitic attack when suspects opened fire with a gel-pellet gun, causing minor injuries.
In the United States, overall antisemitic incidents declined in 2025, but violent attacks against American Jews remained at alarmingly elevated levels, according to the Anti-Defamation League (ADL).
In total, 6,274 antisemitic incidents — including assaults, harassment, and vandalism — were recorded across the country last year, averaging roughly 17 incidents every day.
While antisemitic assaults rose modestly by 4 percent to 203 incidents in 2025, attackers increasingly wielded deadly weapons, with such cases surging nearly 40 percent compared to the previous year.
According to the ADL’s recent report, this broader escalation was marked by the return of fatal antisemitic violence in the US, with Jewish victims killed in such attacks for the first time since 2019.
Last May, two Israeli embassy staffers were shot dead in Washington, DC, followed weeks later by a firebombing in Colorado that killed one person and left 13 others injured.
In Spain, an anonymous group has launched an interactive online map called “BarcelonaZ,” which its creators describe as a mapping of “Zionism” across Barcelona, prompting growing concern within the local Jewish community over an increase in targeted attacks and violence.
The interactive tool functions as a geolocated blacklist of Jewish, Israeli, or allegedly Israel-linked businesses and organizations, which its creators accuse of complicity in what they describe as a “genocide” in Gaza.
On the platform, each entry includes a business name, address, category, links, contact details, and political accusations, which Jewish leaders have denounced as resembling a modern-day “Nazi list.”
The map has intensified an already hostile climate in Spain, where reports of antisemitic harassment and violence have surged in recent months. In one of the latest incidents, an unknown individual attempted to set fire to a Jewish-owned pizzeria in Madrid while customers were still dining inside.
In the United Kingdom, Jewish communities have also faced a mounting wave of antisemitic violence, intimidation, and street-level harassment amid growing fears over public safety.
Recently, an increasingly popular antisemitic TikTok trend in London has led to arrests and convictions after young men filmed themselves using cash to mock and harass members of Orthodox Jewish communities.
Videos circulating on social media show young men walking through heavily Jewish areas of London carrying fishing rods with money attached to the line in an apparent attempt to “fish for Jews.”
In a separate incident over the weekend in Stamford Hill, north London, a man allegedly whipped several Haredi Jewish women with a belt before spitting at volunteer responders who arrived at the scene. Witnesses said he also shouted racist insults, antisemitic slurs, and threats at both the victims and the volunteers.
Hours later, in nearby Amhurst Park in north London, a Jewish child was allegedly assaulted outside a school after a woman screamed antisemitic insults and punched the minor.
These latest incidents come amid a wider surge in antisemitic violence in London, including the stabbing of two Jewish men in Golders Green — an attack that prompted the British government to raise the national terrorism threat level from “substantial” to “severe” for the first time in over four years.
Across the English Channel, three teenage boys assaulted a 14-year-old Jewish girl and threatened to kill her in the Parisian suburb of Sarcelles in March. The attack occurred weeks after a 13-year-old boy on his way to synagogue in Paris was brutally beaten by a knife-wielding assailant. France has seen several high-profile antisemitic attacks over the past year.
Meanwhile, the commissioner to combat antisemitism in the German state of Hesse sounded the alarm in January after an arson attack on a local synagogue in the town of Giessen, warning that it reflected a “growing pogrom-like atmosphere” threatening Jewish life across Germany. The environment has become so hostile that the Jewish community in Potsdam, a city just outside Berlin, fears it may not be safe to open a new Jewish daycare center amid growing security concerns.
In Ireland, the Jewish community has also reported a sharp rise in antisemitic incidents since the Hamas-led invasion of and massacre across southern Israel on Oct. 7, 2023, with community leaders warning that violent threats and intimidation are becoming increasingly commonplace.
One Irish Jew said he and his wife no longer attend community events together out of fear that a mass-casualty antisemitic attack could leave their young son orphaned — a stark reflection of the deepening sense of insecurity gripping parts of Ireland’s Jewish community.
“If there were another community that felt that sense of siege and that they had to take steps to protect themselves in moments where they’re visible, I think there would be a sense of moral outrage about it,” Sunday Times journalist Jon Ihle told “The Claire Byrne Show.”
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Debating Zionism is fair. Protesting Israel’s president at commencement crosses the line
I am grateful for Noam Pianko’s recent essay, “Debating Zionism is good for Jews, actually.” Pianko argued that criticism of a small group of graduating seniors at the Jewish Theological Seminary who objected to JTS’s invitation to Israeli President Isaac Herzog to serve as this year’s commencement speaker was misguided, citing JTS’s long history of internal debates over Zionism.
I was among those critics. In a May 3 blog post for The Times of Israel I argued that even six students publicly opposing Herzog’s presence was six too many — not because Jewish institutions should avoid debate, but because there is a difference between debate premised on a shared commitment to Jewish peoplehood, and debate that rejects of one of Jewish peoplehood’s central expressions.
Pianko rightly reminds readers that JTS has never been ideologically monolithic. Its history includes tensions between tradition and change, particularism and universalism, theology and modernity. Those tensions are part of what has made JTS so influential in American Jewish life for nearly 140 years.
The history of debate over Zionism within the seminary’s intellectual culture does not weaken my concern. It sharpens it.
The crucial issue is conceptual precision. Expressions of skepticism about Zionism in earlier periods of JTS history were often very different from today’s anti-Zionism.
In some cases, they reflected a classical religious view that Jewish return and sovereignty would come through a messianic process rather than through human political action. That position was a theological claim about timing and agency, not a negation of Jewish national aspiration. In others, like Ahad Ha’am’s cultural Zionism, for example, an emphasis was put on Jewish renewal through language, spirit and civilization, while questioning whether political statehood should be the immediate or primary goal. That was an internal argument about how Jewish national life should unfold — not over whether such a life was valid.
Contemporary anti-Zionism, in contrast, frequently challenges the legitimacy of Jewish sovereignty itself. That is not simply another version of an older seminary debate. It is a different claim with different consequences.
To be clear, the students’ letter is not a simple declaration of anti Zionism, and it should not be caricatured as such. Their stated concerns include the devastation of the war in Gaza, the moral responsibilities of Jewish leadership, and the fear that honoring Herzog without sufficient public reckoning sends the wrong message about Palestinian suffering.
Those concerns deserve serious engagement. But seriousness also requires asking what this protest communicates in institutional context. At a moment when the Jewish people and Israel’s legitimacy are under intense assault, opposing the presence of Israel’s president at a flagship Jewish seminary risks turning anguish over Israeli policy into a symbolic rejection of Israel’s legitimacy as a central part of Jewish life. That is the line I believe JTS must be careful not to blur.
So while Pianko is right to highlight ideological range in JTS’s past, we should not flatten the past into the present.
Zionism did not become central to Jewish life by accident. It emerged as the primary vehicle through which the Jewish people reclaimed agency, safety and a collective future after centuries of vulnerability. The establishment of the state of Israel transformed Jewish existence. That fact does not erase earlier debates, but it does change the center of gravity.
Institutions like JTS have a responsibility to teach that complexity honestly — which Herzog’s presence at commencement, and thoughtful, well-informed debates around it, will help to do. Seminaries should expose students to the range of Jewish thought, including theological reservations, cultural critiques and internal disagreements about Zionism.
At issue is not whether the varieties and history of Zionism should be debated at JTS. Of course they should. Instead, this incident is a reminder that a flagship institution of Jewish learning can and should remain clear that Jewish peoplehood, Jewish sovereignty and the state of Israel are not peripheral to contemporary Jewish identity. They are central.
The post Debating Zionism is fair. Protesting Israel’s president at commencement crosses the line appeared first on The Forward.
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UK Man in Court Charged With Arson at Former London Synagogue
Orthodox Jews stand by a police cordon, after a man was arrested following a stabbing incident in the Golders Green area, which is home to a large Jewish population, in London, Britain, April 29, 2026. Photo: REUTERS/Hannah McKay
A British man charged over an arson attack at a former synagogue in east London last week was in contact with someone using an Iraqi phone number shortly before the fire, prosecutors told a London court on Tuesday.
Moses Edwards, 45, appeared in the dock at Westminster Magistrates’ Court and was remanded in custody until a further hearing next month. He gave no indication of any plea.
The fire at the former East London Central Synagogue was caused by wine bottles filled with an accelerant, which exploded damaging the outside of the building, prosecutors said.
The incident followed a series of arson attacks on Jewish targets in previous weeks, with police saying they were investigating possible Iran links to some of the fires.
