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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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Israel, Hezbollah War Persists Despite Truce Extension
Smoke rises following an Israeli strike in Choukine, Lebanon, May 18, 2026. Photo: REUTERS/Stringer
Israel carried out airstrikes in southern Lebanon on Monday, Lebanese security sources and the state news agency said, while Hezbollah announced new attacks on Israeli forces, continuing the war in Lebanon despite the extension of a US-backed truce.
Since the war began on March 2, more than 3,000 people have been killed in Lebanon, the country’s health ministry reported in its latest casualty toll on Monday. Most of those killed have been Hezbollah terrorists, according to Israeli officials.
Reignited by the US-Israeli conflict with Iran, hostilities between Iran-backed Hezbollah and Israel have rumbled on since US President Donald Trump first announced a ceasefire on April 16, with fighting mostly contained to southern Lebanon.
A 45-day ceasefire extension, announced after a third round of US-hosted talks between Lebanon and Israel on Friday, began at midnight, a Lebanese official said.
The US-led mediation has emerged in parallel to diplomacy aimed at ending the US-Iran conflict. Iran has said ending Israel‘s war in Lebanon is one of its demands for a deal over the wider conflict. Hezbollah, which opened fire at Israel on March 2, objects to Beirut taking part in the talks.
AIRSTRIKES, EXPLOSIVE DRONE
Overnight, an Israeli strike near the eastern Lebanese city of Baalbeck killed a commander of the Palestinian Islamic Jihad terrorist group, a Hezbollah ally, along with his daughter, security sources in Lebanon said.
The Israeli military said it had killed the commander, Wael Mahmoud Abd al-Halim, in a strike, after taking steps to “mitigate the risk of harm to civilians.” It made no mention of Halim’s daughter.
Hezbollah said it launched an explosive drone at an Iron Dome air defense position in the Galilee area of northern Israel and carried out other attacks on Israeli forces in Lebanon.
Israel‘s military said some “launches” aimed at Israeli soldiers in southern Lebanon, as well as an explosive drone, had crossed into Israeli territory.
Lebanon’s National News Agency reported Israeli airstrikes on more than half a dozen locations in south Lebanon.
The Israeli military said it could not comment on the reported airstrikes without the coordinates of each one and didn’t immediately respond to a request for comment on the attack claimed by Hezbollah on the Iron Dome position.
The Israeli military said earlier on Monday it had struck more than 30 Hezbollah sites in southern Lebanon in the previous 24 hours and warned residents of three villages in the south to leave their homes, saying it intended to act against Hezbollah.
DEATH TOLL RISES
Israeli forces have occupied a self-declared security zone in the south, where they have been razing villages, saying they aim to shield northern Israel from attacks by Hezbollah fighters embedded in civilian areas.
Lebanon’s health ministry reported that the death toll in Lebanon had risen to 3,020 people, among them 619 women, children, and health-care workers.
Its toll doesn’t say how many combatants are among the dead. Various reports have put the figure at thousands of Hezbollah fighters.
However, sources familiar with Hezbollah‘s casualty numbers have said many Hezbollah fighters who have been killed in the war are not included in the health ministry death toll.
Reuters reported on May 4 that several thousand Hezbollah fighters had been killed in the war, citing casualty estimates from within the group. The Hezbollah media office said at the time the figure of several thousand fighters killed was false.
Israeli authorities say 18 soldiers have been killed by Hezbollah attacks or while operating in south Lebanon since March 2, in addition to a contractor working for an engineering company on behalf of Israel‘s defense ministry. Hezbollah attacks have killed two civilians in northern Israel.
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Recognizing Shabbat Is Not Establishing a Religion
The backlash to President Trump’s “Shabbat 250” proclamation reveals something deeper than disagreement over a single president or a single ceremonial gesture. It reveals how uneasy a slice of American Jewish leadership has become with the public acknowledgment of a tradition that helped shape America’s moral vocabulary.
The timing matters. Since October 7th, antisemitism has surged on a scale unfamiliar to most American Jews living today – across college campuses, in major cities, on social media, in synagogue parking lots that now require armed guards and entrances fitted with metal detectors. Against that backdrop, a sitting president has used a White House proclamation to honor a core Jewish practice, to invoke George Washington’s 1790 letter to the Hebrew Congregation in Newport, and to name Haym Salomon – the Jewish immigrant financier who helped fund the Revolution – as a model of Jewish American patriotism. One might have expected the organized Jewish community to receive that gesture with something closer to unanimity. Instead, the response has split.
As eJewishPhilanthropy recently reported, the divide ran along predictable lines. Orthodox and politically conservative organizations – Chabad communities, Agudath Israel, the Orthodox Union, the Rabbinical Council of America, Young Jewish Conservatives – embraced the proclamation immediately. Progressive institutions and the Jewish Council for Public Affairs raised church-state concerns. The fault line itself is worth noticing. It tracks, with unsettling precision, which segments of American Jewry still feel confident about Jewish practice in public and which have grown uneasy when Jewish tradition appears outside the synagogue.
The critics’ anxieties are not frivolous. Jewish history is full of governments that used religion coercively and turned on the minorities they once flattered. American Jews were right to be cautious about religious majoritarianism in the past, and a cautious American Jewish political tradition has long taken that lesson seriously. But caution becomes distortion when even symbolic recognition of Jewish practice is treated as a constitutional threat.
The most serious version of the objection comes from Amy Spitalnick, CEO of the Jewish Council for Public Affairs, who warned in the eJP piece that when church-state lines blur, “one day you’re in and the next day you could be out.” The worry deserves a real answer, not dismissal. But Spitalnick herself drew the right distinction in the same interview. A government celebration of Jewish identity and practice, she said, “is very different than trying to utilize the government to advance a specific approach to religion.”
A proclamation honoring rest, gratitude, and the Jewish American contribution to the national story falls squarely on the first side of her line. It establishes no theology. It privileges no denomination. It requires nothing of anyone. It is ceremonial recognition: the same category as presidential Hanukkah candle-lightings, Ramadan iftars, Easter messages, and Thanksgiving statements that have rolled out of the executive branch for generations. The American constitutional order does not require a public square emptied of faith; it requires a public square open to all of them. A president who honors Shabbat one season and hosts an iftar the next is not establishing a religion. He is doing what American presidents have done since Washington: recognizing that the country contains many traditions and that none of them needs to be hidden to be American.
A different objection comes from Rabbi Amichai Lau-Lavie of Lab/Shul, who wrote that we should observe Shabbat “not because a leader commanded it, but because our humanity demands it.” That is a theological worry, not a constitutional one, and it deserves a theological answer. Trump has commanded nothing. All he has done is acknowledge that Shabbat exists, that millions of Americans keep it, that the country is better for the practice.
One can hold separate concerns about this president’s habit of telling Jews how to be Jewish. Those are concerns about a man. They are not an argument against the proclamation. The principle would be right whether the proclamation came from this president or any other, and an American Jewish community that could only accept public recognition from presidents it liked would not be defending the Constitution. It would be practicing politics.
The deeper problem with the church-state framing is that it gets American Jewish history almost exactly backward. American Jews did not flourish because the public square was scrubbed of faith. They flourished because the public square was open to faith – to all faiths -and because the founding promise of religious liberty was extended to a people who had never before been treated as full citizens anywhere in Christendom. Washington’s letter to Touro Synagogue, which the proclamation invokes, did not promise the Newport congregation that religion would be banished from American life. It promised them that the new republic would “give to bigotry no sanction, to persecution no assistance” and that the children of the stock of Abraham would sit safely under their own vine and fig tree. That is not the language of secularism. It is the language of religious confidence extended to Jews as Jews.
The Jews who arrived in America did not ask for invisibility. They asked for equality, and America’s founding promise made that claim possible in a way nearly no other country had. Haym Salomon – born in Poland, jailed by the British, dead in poverty at forty-four after pouring his fortune into the Continental cause – did not finance a revolution so that his descendants could ask the public square to please not mention Jews. The American Jewish bargain has always been the opposite: be visible, be present, be unembarrassed about being Jewish in public, and the country will be the better for it. The First Amendment was designed to prevent a national church. It was never designed to scrub religion from American public life. Covenant, human dignity, moral obligation, liberty under law, the sanctity of conscience; none of it appeared from nowhere. Recognizing that inheritance is not theocracy. It is historical literacy.
It is worth saying plainly what Shabbat is, because much of the anxious commentary proceeds as though the underlying practice were a minor ritual rather than one of the central institutions of Western civilization. Shabbat is the weekly insistence that human beings are not merely productive units. It is the structural refusal to let work, commerce, and noise consume the whole of life. It builds in, by law and by habit, a day for family, for study, for rest, for gratitude and for the things that markets cannot price and bureaucracies cannot manage. The Jewish tradition holds that Shabbat sustained the Jewish people through exile, dispersion, and persecution: more than the Jews kept Shabbat, Shabbat kept the Jews.
That a weekly cessation might be good for an entire country – and not merely for Jews – is not a controversial proposition. It is one of the most quietly radical contributions the Jewish people have made to human civilization. A country drowning in screens, in noise, in the demand to be always available, might reasonably want to pause and acknowledge the institution that taught the West how to stop.
The split inside the American Jewish community over “Shabbat 250” is, in the end, a split about confidence. The progressive instinct to guard the church-state line is the right instinct, applied to the wrong case; the Jews who worry about state-favored religion are reading from the correct historical script, only on the wrong stage. The Orthodox and conservative Jews who embraced the proclamation did so because they still feel ownership over Shabbat; because the practice is theirs, lived, and they are glad to see it honored. Some progressive leaders responded with discomfort because seeing Shabbat publicly honored by political authority now feels unfamiliar, uncomfortable, perhaps even weaponizable. That asymmetry says something painful about where parts of American Jewish life now stand in relation to their own tradition.
Recognizing Shabbat is not the establishment of religion. It is the recognition of a gift; a gift this country received from the Jewish people, and a gift it is finally, in its 250th year, pausing long enough to say thank you for. At a moment when Jews on American campuses are being told they do not belong, and Jews in major cities are being assaulted for being visibly Jewish, the proclamation says something the Jewish community badly needs to hear from the highest office in the land: you are not foreign here. You built this. The country is grateful.
The answer to that gesture is not worry. It is the lighting of candles.
Samuel J. Abrams is a professor of politics at Sarah Lawrence College and a senior fellow at the American Enterprise Institute.
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Stacey Bosworth selected as the Forward’s next Vice President of Development
Forward Publisher and CEO Rachel Fishman Feddersen announced today that Stacey Bosworth has been selected as the Forward’s next Vice President of Development, beginning June 1, 2026.
Bosworth comes to the Forward from documentarian Ken Burns’ Better Angels Society, where she served as Chief Development Officer, leading donor strategy and philanthropic initiatives. Prior to that, she was the Director of Development and Co-Chief Advancement Officer at the Sundance Institute. At both Sundance and Better Angels, she worked with major donors and foundations such as the Emerson Collective, the Ford Foundation, the Doris Duke Foundation and others to secure funding for stories that needed to be told.
Bosworth also served as Vice President of Advancement at MacDowell Artists Residency, where she launched a journalism fellowship fund, was the president of Aaron Consulting, supporting various nonprofit organizations in fundraising strategy, and founding executive director of the Joyful Heart Foundation.
Bosworth began her career at the Workers Circle, then located in the Forward building on 33rd Street in Manhattan. She is also on the board of The Old Stone House in Brooklyn, where she lives.
The post Stacey Bosworth selected as the Forward’s next Vice President of Development appeared first on The Forward.

