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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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What It’s Like in Israel — During ‘Operation Lion’s Roar’
An Israeli air defense system intercepts a ballistic missile barrage launched from Iran to central Israel during a missile attack. Photo: Eli Basri / SOPA Images via Reuters Connect
I haven’t been sleeping much.
It starts with an (intentionally) obnoxious screech on your phone that overrides all your “leave me alone” settings, and harangues you that a missile alarm has gone off. The radar and satellite tech behind this disruptive howl is almost magical, but in the moment, no one cares.
Then the promised air raid sirens sound all around: you have 90 seconds to reach a bomb shelter.
Fortunately, there’s a bomb shelter in my building. Some aren’t so lucky: they run down the block to public shelters, or to Tel Aviv’s new underground subway, which was built with this exact scenario in mind.
The attacks come in waves of an hour or two.
Imagine having a baby that wakes you up all day and night, except instead of a baby it’s a homicidal Islamist regime, and instead of wanting to be changed or fed, it wants to kill you.
Emergency notifications from the Israeli Home Front Command indicating the approach of Iranian missiles. Photo: Daniel Pomerantz.
Israel has the most advanced, multi-layered missile defense system in human history, but it’s only about 88% effective — and that remaining 12% takes out entire apartment buildings. Iran already claimed its first victims in Israel and across the region.
This war is horrible, but there are many reasons Israel needed to wage it:
1. Iran is developing nuclear weapons.
This isn’t some Iraq era claim of “WMDs” — we know this is true because (among other reasons) Iran essentially says so. The regime very publicly insists on enriching uranium up to levels that have no possible use other than making warheads, all while paradoxically claiming “peaceful purposes.”
And if all that weren’t enough, Iran hides its “peaceful” nuclear program hundreds of feet under a mountain. Make of that what you will.
2. Iran is also developing ICBMs (intercontinental ballistic missiles) capable of reaching the United States. We know this because (again) the regime says so. A lot. They brag about it. This is not a question mark.
3. Iran’s terror proxies have killed thousands of Americans, Israelis, Europeans, and Arabs, including the Beirut barracks bombing that took the lives of 220 US Marines, and the unimaginable October 7 Massacre in Israel. Claiming that the work of proxies isn’t “really” Iran’s doing this is like hiring a hitman and then claiming that you didn’t “personally” murder anyone.
4. Of course, the greatest victims are the Iranian people, 80% of whom want to overthrow the regime — after 47 years of unimaginable suffering. This regime murdered thousands of its own people just last month, most for protesting, some for using Star Link terminals.
We seem to forget that military might can be used appropriately and effectively.
For every nightmare of intervention, such as Iraq or Afghanistan, there are also success stories, such as Libya, Kosovo, and most recently, Venezuela. And this isn’t even “intervention,” this is self defense. The regime’s President Masoud Pezeshkian declared in December, “we are in a full-fledged war with America, Israel, and Europe,” as Iranian officials continued to scream “Death to America” in the halls of Parliament, and on the streets.
And Iran puts its money where its mouth is: backing up its homicidal rhetoric with actual homicide. Lots of it.
Iran is now spreading a distorted history, claiming that all of its problems can be traced to America. That isn’t true: it’s a psyop, designed to weaponize our democracy against us. One can debate whether America should have helped affect a coup in Iran in 1953, but the leadership America helped bring to power back then (the “Shah”) is the very same leadership whose return the Iranian people are now risking their very lives to demand. America and the Iranian people are completely aligned in this, and the death of Ayatollah Khamenei was met by cheers and celebrations.
Genocidal maniacs have a way of telling us exactly what they plan to do: we ignored Hitler in the run up to World War II, we ignored Al-Qaeda in the years before 9/11, and we now ignore Iran at our peril.
But we’re not ignoring Iran.
We must hope that the people of Iran are ready to take back their country, and institute a new, organized government. It is entirely possible that Iran, the Middle East, and the world at large are on the verge of greater peace and stability than we have seen, or even imagined, in any of our lifetimes.
But we aren’t there yet, and we need the united support of all our allies, and our entire democracy, in order to succeed.
Daniel Pomerantz is the CEO of RealityCheck, an organization dedicated to deepening public conversation through robust research studies and public speaking.
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Family of Former FBI Agent Robert Levinson Demands Iran Be Held ‘Accountable,’ Return His Remains
People walk near a mural featuring images of Iran’s Supreme Leader Ayatollah Ali Khamenei and leader of Iran’s 1979 Islamic Revolution Ayatollah Ruhollah Khomeini, on a street in Tehran, Iran, Feb. 17, 2026. Photo: Majid Asgaripour/WANA (West Asia News Agency) via REUTERS
The family of former FBI agent Robert Levinson, who disappeared in Iran in 2007 and is believed to have died while in Iranian custody, is calling on the Trump administration to make sure Tehran returns his remains and is held “accountable” for its actions following this weekend’s US-Israel airstrikes on the Islamic Republic.
Washington has maintained that Levinson, a retired FBI special agent, was taken by Iranian officials on March 9, 2007, while working as a private contractor for the CIA on the Iranian island of Kish, where he had traveled to meet a source. His family was never informed of what officially happened to the American citizen, but in 2020, the US government officially concluded he had died while in Iran’s custody. The details and circumstances surrounding his death remain unknown. Levinson was a father of seven children.
Levinson’s family issued a statement, shared on social media, following Saturday’s killing of Iranian Supreme Leader Ayatollah Ali Khamenei in the US-Israel airstrikes.
“For nearly 19 years, Iran has lied, obstructed, and refused to answer for the kidnapping, detention, and death of our father, Robert Levinson,” the family said in its statement. “Ayatollah Ali Khamenei led the regime responsible for these crimes. His death does not erase what Iran did to our father, and it does not end our fight for accountability. But it is a significant moment for our family and for every family that has suffered at the hands of this regime’s hostage-taking and wrongful detention.”
“Now Iran must do what it has refused to do for nearly two decades: provide full accountability for what happened to our father, return his remains to our family, and disclose the truth about his kidnapping, imprisonment, and death,” they added. “Our family will not stop demanding the truth. And we will not stop demanding justice.”
The family also expressed gratitude to US President Donald Trump and Secretary of State Marco Rubio “for using the power of the United States to confront Iran and to hold it accountable, including by recognizing and addressing Iran’s long-standing practice of wrongful detention.”
Levinson’s son, Dan Levinson, talked to “Fox & Friends” over the weekend about the need for the Trump administration to pressure Iran to take accountability.
“We’re just looking for answers. We still don’t know what exactly happened to him,” the younger Levinson said of his father. “There was no person more responsible for my father’s fate than Ayatollah Khamenei. At any time he could have waved his hand and had my dad released. He chose not to. We begged and pleaded. We sent so many letters. I went over there twice asking for a meeting and his people rebuffed us. Ignored us.”
Levinson said there is still a $25 million reward for information leading to the recovery and return of his father’s remains.
In March 2025, the United States imposed sanctions on three Iranian intelligence officers for their alleged involvement in Levinson’s disappearance.
In December 2020, the US Treasury Department’s Office of Foreign Assets Control sanctioned two other Iranian officials who are accused of authorizing Levinson’s 2007 abduction. The FBI released posters seeking information about them last year.
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Iran Soccer Federation President Uncertain on Country’s Participation in FIFA World Cup After US-Israel Strikes
Soccer Football – FIFA World Cup – Trophy arrives in Mexico – Felipe Angeles International Airport, Zumpango, Mexico – February 27, 2026 General view of the FIFA World Cup trophy. Photo: REUTERS/Luis Cortes
It remains unclear if Iran’s national soccer team will participate in the 2026 FIFA World Cup this summer following Saturday’s surprise attacks by the US and Israel on the Islamic Republic, Iran Football Federation President Mehdi Taj admitted over the weekend.
“What is certain is that after this attack, we cannot be expected to look forward to the World Cup with hope,” Taj told the sports portal Varzesh3, according to the Associated Press.
Iran is set to compete in Group G at the World Cup and is scheduled to face New Zealand on June 15 and Belgium on June 21, both in Los Angeles, before going head-to-head against Egypt on June 26 in Seattle.
The World Cup will be held across the US, Canada, and Mexico from June 11 to July 19.
Soccer fans from Iran are already barred from entering the United States for the World Cup as part of a travel ban that the Trump administration announced in June.
FIFA has not commented on Iran’s participation in this summer’s World Cup. Speaking on Saturday at the International Football Association Board’s annual general meeting in Cardiff, Wales, FIFA Secretary General Mattias Grafstrom reportedly said: “We had a meeting today and it is premature to comment in detail, but we will monitor developments around all issues around the world.”
The US and Israel launched joint airstrikes against Iran on Saturday that led to the killing of Iranian Supreme Leader Ayatollah Ali Khamenei and several other high-ranking Iranian officials.
Iran has retaliated with strikes against Israel as well as US military bases and civilian areas across the Middle East, including in the United Arab Emirates, Qatar, and Bahrain. Israel is also carrying out strikes in Lebanon and the Israel Defense Forces announced that it has eliminated Hussein Makled, the head of Hezbollah’s intelligence headquarters.
On Sunday, the Qatar football federation announced that it was suspending all competitions, tournaments and matches “until further notice” following the US-Israel strikes on Iran. It added that “new dates for the resumption of competitions will be announced in due course.”
It remains unclear what will happen to the “Finalissima” match between Spain and Argentina, a friendly game that was scheduled to take place March 27 in Doha with potential well-known players including Lionel Messi and Lamine Yamal.
The Asian Football Confederation has similarly postponed continental club championship playoffs set to take place in the Middle East this week, and the AFC Champions League Elite games will be rescheduled.