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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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Jewish real estate magnate Steven Roth likens Mamdani’s ‘tax the rich’ rhetoric to ‘from the river to the sea’
(New York Jewish Week) — Jewish real estate mogul Steven Roth compared New York City Mayor Zohran Mamdani’s “tax the rich” rhetoric this week to racial slurs and pro-Palestinian rhetoric on an earnings call for his company, Vornado Realty Trust.
“I consider the phrase ‘tax the rich’ when spit out with anger and contempt by politicians both here and across the country, to be just as hateful as some disgusting racial slurs and even the phrase, ‘from the river to the sea,’” Roth said, referring to the phrase commonly used at pro-Palestinian protests that many Jewish groups consider antisemitic.
The remark by Roth, who has long been a notable philanthropist to Jewish causes, adds to mounting tensions between New York business leaders and Mamdani over his recently announced “pied-à-terre” tax on second homes valued at more than $5 million.
During the call Tuesday, Roth also expressed support for Ken Griffin, the CEO of Citadel, whose $238 million dollar penthouse was featured in a video by Mamdani announcing plans for the tax last month.
“We are all shocked that our young mayor would pull this stunt in front of Ken’s home and single him out for ridicule,” Roth said. “The ugly, unnecessary video stunt is personal for Ken and sort of personal for me.”
Roth’s comments touched on a longstanding source of friction between Mamdani and some New York Jewish leaders, who have criticized the mayor over his views on Israel and his previous defense of the phrase “globalize the intifada,” another common pro-Palestinian slogan viewed by some as a call to violence against Jews.
In the wake of Mamdani’s election, some Jewish business leaders, including Dave Portnoy, the Jewish founder of Barstool Sports, said that they planned to leave the city altogether, citing the mayor’s fiscal policies and concerns about antisemitism under his leadership.
In a statement responding to Roth’s comments, Mamdani’s office said that he wanted all New Yorkers to succeed, including “business owners and entrepreneurs who create good-paying jobs and make this city the economic engine of America.”
“That does not negate the fact, however, that our tax system is fundamentally broken. It rewards extreme wealth while working people are pushed to the brink,” the statement continued. “The status quo is unsustainable and unjust. If we want this city to become a place that working people can afford, we need meaningful tax reform that includes the wealthiest New Yorkers contributing their fair share.”
The post Jewish real estate magnate Steven Roth likens Mamdani’s ‘tax the rich’ rhetoric to ‘from the river to the sea’ appeared first on The Forward.
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Man who firebombed Boulder Israeli hostage march sentenced to life in prison
(JTA) — The man charged with carrying out a deadly firebombing attack on a march for Israeli hostages in Boulder, Colorado, last year was sentenced to life in prison without the possibility of parole on Thursday after pleading guilty to muder and dozens of other charges.
Mohamed Sabry Soliman, an Egyptian national who was arrested at the scene of the attack on the demonstrators last June, pleaded guilty to 101 charges, including 52 counts of attempted murder and one count of murder for the death of Karen Diamond, an 82-year-old victim of the attack who later died of her wounds.
During the June attack, Soliman shouted “free Palestine” and threw two molotov cocktails at the group, Run for Their Lives, injuring over a dozen people. According to an earlier court filing, Soliman said that he had staged the attack, which prosecutors said he planned for a year, because he “wanted to kill all Zionist people and wished they were all dead.”
Soliman has separately pleaded not guilty to federal hate crime charges, for which prosecutors could potentially seek the death penalty.
“If I went back, I would not have done this as this is not according to the teaching of Islam,” Soliman said during the sentencing hearing, adding that he wanted federal prosecutors to seek the death penalty. “What I did came out of myself and only myself.”
During his remarks, Soliman argued that he had not been driven by anti-Jewish animus. He later said that Zionism was “the enemy” and that it was his “right” to be against Israel.
Chief District Judge Nancy W. Salomone rejected Mr. Soliman’s arguments, telling him that his “choices were acts of terror, and they victimized an entire community,” according to the New York Times.
“You chose to victimize these people because they were members of the Jewish community,” she said.
In a statement read earlier in court by a prosecutor, Diamond’s sons, Andrew and Ethan Diamond, asked that Soliman not be allowed to see his family again “since he is responsible for our mother never seeing her family again,” according to the Associated Press.
They said that Diamond had suffered “indescribable pain” for over three weeks before her death, adding that “in those weeks, we learned the full meaning of the expressions ‘living hell’ and ‘fate worse than death.’”
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LA Orthodox school’s former guidance counselor will avoid jail time in sex abuse case
An Orthodox Jewish high school’s former director of academic support will avoid jail after pleading no contest Thursday to sexual abuse charges involving a student in her charge at the school’s boys’ division.
Julie Tichon, 38, was working at YULA Boys High School in May 2024 when two students reported having separate sexual relationships with her. The LA-based school fired Tichon and referred the matter to the police department. Tichon was charged four months later in connection with one of the students, who was 16 at the time of their alleged encounters.
Tichon will face two years of probation and will be registered as a sex offender for a minimum of 10 years.
In exchange for Tichon’s no contest pleas to one count of felony sexual intercourse with a minor and one count of felony oral copulation with a minor, the court dismissed the two other counts against her, also felony sexual intercourse with a minor. Tichon will also be required to pay restitution to the victim, an amount that will be determined at a sentencing hearing May 28, and to undergo 52 weeks of counseling.
She had faced up to five years in prison.
Speaking outside the Los Angeles Airport Courthouse after the hearing, Tichon said she was sorry for the pain caused to her victim in the case.
She said her mistake came at a time in her life when she was experiencing immense personal trauma, and that that context had informed the district attorney’s decision not to pursue state custody. She declined to elaborate on what the trauma was, but said it was not connected to the case. Since then, she had been receiving therapy, she said.
“The way I was feeling when this happened, like the dark place I was in, I don’t think I’m ever gonna feel that way again,” Tichon said.
She said forced registration felt personally “shameful and embarrassing,” and purely punitive in nature. But she said she accepted the district attorney’s terms “as a sacrifice I have to make for a better life.”
“She is taking responsibility for this,” said Tariq Khero, Tichon’s attorney. “She’s made some terrible mistakes, and she’s not making those mistakes again.”
The family of the victim, which was in court as the plea was presented to the judge, declined to comment.
Tichon’s no contest plea means that any victims won’t be able to use her plea as a form of proof in civil suits against her, though no such cases have been filed. But her agreement does not close the affair for the school where she once worked.
A second student, now aged 20, has separately filed a lawsuit against YULA that alleges years of sexual abuse by Tichon that the school should have taken action to stop.
It claims the school kept Tichon on staff despite knowing of Tichon’s inappropriate sexual conduct with a student’s parent, and that rumors were circulating in the student body of Tichon’s sexual abuse of students as early as the 2021-22 school year.
In the lawsuit, filed in September 2025, the student alleges that Tichon’s sexual harassment and abuse began in 2020, when he was a freshman assigned to her for academic support, and continued through 2024.
The lawsuit claimed Tichon abused the plaintiff by showing him nude and pornographic videos of herself, describing previous sexual encounters to him and performing oral sex on him despite his refusal. (Tichon, who is not named as a defendant in the suit, declined to comment on it Thursday.)
Tichon also harassed the student, he alleged in the lawsuit, by driving to his family’s home and insisting on seeing him; telling other people they were in a relationship; and telling him that if he ever reported her abuse, she would get him in trouble with the school.
The plaintiff also alleged that the school administration knew of an alleged affair Tichon had in 2023 with the married father of a YULA student.
“YULA knew of this sexual relationship, but did nothing to investigate Tichon’s conduct or take any action to inform the students’ parents of Tichon’s conduct,” the lawsuit alleges.
It claims the school made Tichon’s behavior possible by allowing her to give students rides in her car and have additional unsupervised time with students. YULA also did not have any trainings of students or teachers or protocols to prevent child sexual abuse and to prevent educator sexual misconduct, the suit alleges.
It was unclear why the second student’s allegations did not lead to additional charges from the district attorney. The D.A.’s office did not immediately respond to an inquiry.
YULA’s head of school, Rabbi Arye Sufrin, did not respond to an inquiry.
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