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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 Says It Kills Senior Hamas Commander Raed Saed in Gaza
Palestinians inspect the site of an Israeli strike on a car in Gaza City, December 13, 2025.REUTERS/Dawoud Abu Alkas
The Israeli military said it killed senior Hamas commander Raed Saed, one of the architects of the October 7, 2023 attacks on Israel, in a strike on a car in Gaza City on Saturday.
It was the highest-profile assassination of a senior Hamas figure since a Gaza ceasefire deal came into effect in October.
In a joint statement, Israeli Prime Minister Benjamin Netanyahu and Defense Minister Israel Katz said Saed was targeted in response to an attack by Hamas in which an explosive device injured two soldiers earlier on Saturday.
The attack on the car in Gaza City killed five people and wounded at least 25 others, according to Gaza health authorities. There was no immediate confirmation from Hamas or medics that Saed was among the dead.
HAMAS SAYS ATTACK VIOLATES CEASEFIRE AGREEMENT
An Israeli military official described Saed as a high-ranked Hamas member who helped establish and advance the group’s weapons production network.
“In recent months, he operated to reestablish Hamas’ capabilities and weapons manufacturing, a blatant violation of the ceasefire,” the official said.
Hamas sources have also described him as the second-in-command of the group’s armed wing, after Izz eldeen Al-Hadad.
Saed used to head Hamas’ Gaza City battalion, one of the group’s largest and best-equipped, those sources said.
Hamas, in a statement, condemned the attack as a violation of the ceasefire agreement but did not say whether Saed was hurt and stopped short of threatening retaliation.
The October 10 ceasefire has enabled hundreds of thousands of Palestinians to return to Gaza City’s ruins. Israel has pulled troops back from city positions, and aid flows have increased.
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Hezbollah Chief: Disarmament Would Be ‘Death Sentence’ for Lebanon
Lebanon’s Hezbollah Chief Naim Qassem gives a televised speech from an unknown location, July 30, 2025, in this screen grab from video. Photo: Al Manar TV/REUTERS TV/via REUTERS
i24 News – Hezbollah leader Naim Qassem said on Saturday that it was not the responsibility of the Shiite terror group “to prevent aggression,” but rather the Lebanese state’s, and it is the responsibility of Hezbollah to engage “when the state and army fail to do so.”
In a recorded televised statement, Qassem sarcastically posed the question whether it was not Hezbollah that should be demanding the Lebanese Army’s disarmament if the latter fails to stop “Israel’s ongoing aggression.”
On the issue of disarming Hezbollah, Qassem said that disarming it in the manner currently proposed is a death sentence for Lebanon.
“Even if the sky falls, we will not be disarmed, not even if the entire world unites against Lebanon. We will not allow this and it will not happen,” Qassem said.
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High schoolers’ ‘human swastika’ on football field shakes San Jose Jewish community
(JTA) — The photo spread swiftly after a student posted it on social media: Eight California high schoolers were lying on their school’s football field, their bodies arrayed in the shape of a swastika.
Alongside the picture was a quote from Adolf Hitler, threatening the “annihilation of the Jewish race.”
The incident at Branham High School in San Jose began on Dec. 3 and has roiled the local Jewish community in the days since, as the wrenching saga has ignited suspensions, recriminations and alarm from around the world.
The photograph and the response to it were first reported by J. Jewish News of Northern California.
“We don’t want to see hatred,” Cormac Nolan, a Jewish Branham senior, told the local Jewish newspaper. “We don’t want to see the idolization of one of the most evil men to ever walk the face of the Earth. We don’t want someone who spews out hatred like this on our campus.”
The school’s student newspaper reported that the students involved had been suspended, and that dozens of other students walked out to protest the incident.
The San Jose Police Department told J. that it is investigating the incident, and the school’s principal, Beth Silbergeld, who is Jewish, said the school was working with the Anti-Defamation League and the Bay Area Jewish Coalition, a local antisemitism advocacy group, “to ensure that we receive appropriate support and guidance as we work to repair the harm that’s been done to our community.”
Silbergeld told J. that she felt pressure to learn from the incident.
“I’ve been in education for a long time and have seen, sadly, lots of incidences of oppression and hate toward many groups,” she said. “I think that we always have a responsibility as schools to do what’s right and to take action and learn from the experiences of other other schools and other incidents as a way to hopefully eliminate actions like what we’ve experienced.”
The incident is not the first time Branham High School has faced controversy over antisemitism on its campus. In April, the California Department of Education ruled that the school had discriminated against its Jewish students by presenting “biased” content about the Israeli-Palestinian conflict in a 12th-grade ethnic literature curriculum.
It is also not the first instance of a “human swastika” roiling a school community. In 2019, nine middle schoolers in Ojai, California, also arranged themselves in a “human swastika” and faced disciplinary measures from the school.
Exactly what possessed the Branham students to do what they did is not clear. But psychologists told the J. that the teen years are a peak moment for transgressive behaviors that may or may not reflect deep-seated biases.
“It’s a developmental time where you’re doing new things, you’re trying new things, you’re making mistakes, you’re trying to fit in, you’re trying to get laughs and likes,” Ellie Pelc, director of clinical services at the Bay Area’s Jewish Family and Children’s Services, told the newspaper. “And you often do so in some hurtful or harmful ways that you don’t always have the capacity to think through in advance.”
The photo was met by condemnation by California State Sens. Scott Wiener, who wrote that antisemitism was “pervasive & growing” in a post on Facebook, and Dave Cortese, who said he was “deeply disturbed” by the incident in a statement.
“What happened at Branham High School was not a joke, not a prank, and not self-expression — it was an act of hatred,” wrote San Jose Mayor Matt Mahan in a post on X. “The fact that this was planned and posted publicly makes it even more disturbing.”
By Tuesday, the uproar had sparked a response from district leaders. In a post on Facebook, Robert Bravo, the superintendent for the Campbell Union High School District, wrote that the district “will respond firmly, thoughtfully, and within the full scope allowed by Board Policy and California law.” (Displaying a Nazi swastika on the property of a school is illegal in California.)
He added that the school district considered the incident an instance of “hate violence” based on California state education code, which allows for suspension or expulsion in such cases.
“Our response cannot be limited to discipline alone,” continued Bravo. “We are committed to using this incident as an opportunity to deepen education around antisemitism, hate symbols and the historical atrocities associated with them.”
The antisemitic post comes two months after California Gov. Gavin Newsom signed a bill creating a statewide office assigned to combatting antisemitism in California public schools. The office, which is the first of its kind in the country, was met with praise from local Jewish advocacy groups while some critics warned it could chill academic freedoms.
Marc Levine, the regional director of the Anti-Defamation League in the Central Pacific region, called the incident “repulsive and unacceptable” in a statement on X. The incident was also condemned by the Jewish Community Relations Council of the Bay Area, which wrote in a statement that it had been working with the school about “how to ensure an effective response.”
The Bay Area Jewish Coalition also issued a statement on Tuesday, writing that the antisemitic act had “shaken Jewish families across Northern California and beyond.”
“We hope that what happened at Branham serves as a wake-up call for California and for the rest of the country to take the antisemitism crisis seriously and reverse the trend through real, meaningful action and long-term change,” the statement continued.
The post High schoolers’ ‘human swastika’ on football field shakes San Jose Jewish community appeared first on The Forward.