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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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US to Offer Passport Services in West Bank Settlement for First Time
The Israeli national flag flutters as apartments are seen in the background in the Israeli settlement of Efrat in the West Bank, Aug. 18, 2020. Photo: REUTERS/Ronen Zvulun
The US will provide on-site passport services this week in a settlement in the West Bank, marking the first time American consular officials have offered such services to Israeli settlers in the territory, US officials said on Tuesday.
Much of the international community considers Israeli settlements in the West Bank illegal under international law.
Israel disputes this, citing historical and biblical ties to the area. It says the settlements provide strategic depth and security. Defenders of Israel also note that, while about one-fifth of the country’s population is Arab and enjoys equal rights, Palestinian law forbids selling any land to Israelis.
TENS OF THOUSANDS OF AMERICAN-ISRAELIS IN WEST BANK
US President Donald Trump, a staunch supporter of Israel, has said he opposes Israeli annexation of the West Bank. But his administration has not taken any measures to halt settlement activity, which has reportedly risen since he took office last year.
In a post on X, the US Embassy in Jerusalem said that as part of efforts to reach all Americans abroad, “consular officers will be providing routine passport services in Efrat on Friday, Feb. 27,” referring to a settlement south of the Palestinian city of Bethlehem.
The Embassy said it would plan similar on-site services in the Palestinian West Bank city of Ramallah, in the settlement of Beitar Illit near Bethlehem, and in cities within Israel such as Haifa.
The US offers passport and consular services at its Embassy in Jerusalem as well as at a Tel Aviv branch office. The number of dual American-Israeli nationals living in the West Bank is estimated to be in the tens of thousands.
Asked for comment, an embassy spokesperson said: “This is the first time we have provided consular services to a settlement in the West Bank.” The spokesperson said similar services were being offered to American-Palestinian dual nationals in the West Bank.
The move came after Israel’s cabinet last week approved measures to make it easier for settlers to buy land, a move Palestinians called a “de facto annexation.”
Much of the West Bank is under Israeli military control, with limited Palestinian self-rule in areas run by the Western-backed Palestinian Authority.
Efrat, the Jewish settlement where American consular officials will provide passport services on Friday, is home to many American immigrants. The US Embassy said it did not have data on the number of Americans living there.
More than 500,000 Israeli settlers live in the West Bank, home to 3 million Palestinians. Most settlements are small towns surrounded by fences and guarded by Israeli soldiers.
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CAIR Official Claims Israel Harvests, Collects Skin of Palestinians
Executive Director of the Ohio chapter of the Council on American-Islamic Relations (CAIR-OH) Khalid Turaani, speaks at a press conference, July 9, 2025. Photo: USA TODAY Network via Reuters Connect
A senior Council on American-Islamic Relations (CAIR) official claimed Israel harvests and collects the skin of deceased Palestinians at a recent Ohio state Senate Judiciary Committee hearing.
“Israel has the largest human skin bank in the world,” Khalid Turaani, executive director of CAIR’s chapter in Ohio, said last week at a hearing on adopting the International Holocaust Remembrance Alliance’s (IHRA) working definition of antisemitism.
“Where do you think they got all this skin from? They have more human skin than China and India. They are literally skinning the dead bodies of my brothers and sisters in Palestine,” Turaani continued. “And if I call them Nazis, your law [adopting the IHRA definition of antisemitism] is going to punish me.”
CAIR-Ohio Executive Director Khalid Turaani spread a blood libel in the Ohio State Senate, falsely claiming Israel “skins” Palestinians and runs the “largest human skin bank in the world.”
An outrageous and dangerous old antisemitic conspiracy. pic.twitter.com/U5aj4EwRMl
— Combat Antisemitism Movement (@CombatASemitism) February 26, 2026
Scholars and activist groups have described the conspiracy theory of Israeli organ harvesting as a modern version of the antisemitic blood libel rooted in medieval conspiracies charging that Jews murdered Christian children and drank their blood during the holiday of Passover. The organ harvesting claim dates back to 2009, when a Swedish tabloid published an erroneous article saying that the Israel Defense Forces (IDF) kills Palestinians to provide organs to Israeli hospitals.
“In the 1990s, one Israeli facility (the Abu Kabir Forensic Institute) [ran by Dr. Yehuda Hiss] took organs from IDF soldiers, Israeli civilians, Palestinians, foreign workers, and others whose corpses came into the institute, without seeking permission from the families of the deceased,” the Anti-Defamation League (ADL) noted in an article debunking the conspiracy.
“In a state inquiry report, Israeli authorities found ‘no evidence that Hiss targeted Palestinians; rather, he seemed to view every human body that ended up in his morgue, whether Israeli or Palestinian, as fair game for organ harvesting,” the ADL continued. “The families of dead Israeli soldiers were among those who complained about Hiss’s conduct.”
There is no evidence that such activity has happened since the 1990s.
Nonetheless, Palestinian media has repeatedly invoked the organ harvesting conspiracy, which has been picked up by anti-Israel activists in the West.
Last week’s hearing came about four months after Turaani took part in an online event in October alongside a senior member of Hamas who has been sanctioned by the US government and other individuals tied to the Hamas and Palestinian Islamic Jihad (PIJ) terrorist organizations.
Turaani moderated the event hosted by the Beirut-based Al-Zaytouna Center titled “Palestinians Abroad and Regional and International Strategic Transformations in the Light of Al-Aqsa Flood.” The term “Al-Aqsa Flood” is the name Hamas gave to its Oct. 7, 2023, invasion of and massacre across southern Israel, in which Palestinian terrorists murdered 1,200 people and dragged 251 hostages back to Gaza.
Among the speakers was Majed al-Zeer, who was sanctioned by the US Treasury Department in October 2024 for his role as a senior Hamas operative in Europe.
Also featured was Ziad el-Aloul, a Hamas-linked activist involved with the European Palestinians Conference and the Popular Conference for Palestinians Abroad, both groups accused by Israeli authorities of operating as Hamas fronts in Europe.
CAIR has drawn scrutiny in the past over its alleged ties to foreign terrorist groups. In the 2000s, CAIR was named as an unindicted co-conspirator in the Holy Land Foundation terrorism financing case. Politico noted in 2010 that “US District Court Judge Jorge Solis found that the government presented ‘ample evidence to establish the association’” of CAIR with Hamas.
According to the ADL, “some of CAIR’s current leadership had early connections with organizations that are or were affiliated with Hamas.”
CAIR has strongly disputed the accuracy of the ADL’s claim and asserted that it “unequivocally condemn[s] all acts of terrorism, whether carried out by al-Qa’ida, the Real IRA, FARC, Hamas, ETA, or any other group designated by the US Department of State as a ‘Foreign Terrorist Organization.’”
In November 2023, CAIR co-founder and executive director Nihad Awad said “yes, I was happy to see people breaking the siege and throwing down the shackles of their own land, and walk free into their land, which they were not allowed to walk in,” referring to Hamas’s Oct. 7 atrocities.
“The people of Gaza only decided to break the siege — the walls of the concentration camp — on Oct. 7,” he said.
About a week later, the executive director of CAIR’s Los Angeles office, Hussam Ayloush, said that Israel “does not have the right” to defend itself from Palestinian violence. He added in his sermon at the Islamic Society of Greater Oklahoma City that for the Palestinians, “every single day” since the Jewish state’s establishment has been comparable to Hamas’s Oct. 7 onslaught.
CAIR has been a fierce critic of IHRA’s definition of antisemitism, arguing it aims to silence legitimate criticism of Israel.
IHRA — an intergovernmental organization comprising dozens of countries including the US and Israel — adopted the “working definition” of antisemitism in 2016. Since then, the definition has been widely accepted by Jewish groups and lawmakers across the political spectrum, and it is now used by hundreds of governing institutions, including the US State Department, European Union, and United Nations.
According to the definition, antisemitism “is a certain perception of Jews, which may be expressed as hatred toward Jews. Rhetorical and physical manifestations of antisemitism are directed toward Jewish or non-Jewish individuals and/or their property, toward Jewish community institutions and religious facilities.” It provides 11 specific, contemporary examples of antisemitism in public life, the media, schools, the workplace, and in the religious sphere. Beyond classic antisemitic behavior associated with the likes of the medieval period and Nazi Germany, the examples include denial of the Holocaust and newer forms of antisemitism targeting Israel such as demonizing the Jewish state, denying its right to exist, and holding it to standards not expected of any other democratic state.
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US Lets Some Embassy Staff Leave Israel, Citing Safety Risks Amid Iran Tensions
US Ambassador to Israel Mike Huckabee looks on during an interview with Reuters in Jerusalem, Sept. 10, 2025. Photo: REUTERS/Ronen Zvulun
The US will permit non-emergency government personnel and family members to leave Israel over safety risks, the US Embassy in Jerusalem said on Friday, amid growing concerns about the risk of a military conflict with Iran.
The embassy did not elaborate on the safety risks leading to the “authorized departure,” which allows affected personnel to decide whether to leave. It falls short of the ordered departure instituted this week for some personnel at the US Embassy in Beirut.
The New York Times reported that Mike Huckabee, the US Ambassador to Israel, told staff in an email that those wishing to leave “should do so TODAY.”
“There is no need to panic,” Huckabee was quoted by the newspaper as writing, “but for those desiring to leave, it’s important to make plans to depart sooner rather than later.”
The embassy declined to comment on the newspaper’s report.
The US has built up its military in the Middle East as it negotiates with Iran over Tehran’s nuclear program. The latest round of talks ended on Thursday with no sign of a breakthrough that could avert potential US strikes.
The two sides plan to resume negotiations soon after consultations in their countries’ capitals, with technical-level discussions scheduled to take place next week in Vienna, Omani Foreign Minister Sayyid Badr Albusaidi said in a post on X after the day’s meetings in Switzerland. Oman has served as mediator in the negotiations between Tehran and Washington.
Iran has threatened to strike American bases in the region if it is attacked, and an escalation could also draw in Israel, which conducted a 12-day bombing campaign in June against Iran that Washington eventually joined.
Several countries have begun withdrawing dependents of diplomatic personnel and non-essential staff from some locations in the Middle East or advising citizens to avoid travel to Iran.