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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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A Personal Perspective From Israel: The Signs Are Small, But We Are Still at War
An Israeli police officer investigates a crater at the site of a missile attack, launched from Yemen, near Ben Gurion Airport, in Tel Aviv, Israel May 4, 2025. Photo: REUTERS/Avshalom Sassoni
Israel is an unusual place, where we balance war and daily life on a constant basis. So today, I’m taking a moment away from deep analysis, and instead sharing something a bit more personal — my weird/normal life as an Israeli.
In addition to my work at RealityCheck, I also teach as an Adjunct Professor at Reichman University (formerly the “IDC”) in Herzliya, Israel. I absolutely love my students — who are enthusiastic, intelligent, and in many cases, actively risking their lives to protect mine.
Last week, a student came to class in uniform — not מדי א׳ , which is the dress uniform that soldiers typically wear when traveling home for the weekend, but מדי ב׳, which is the full combat uniform. I asked if he was in מילואים (reserves) and he said yes, that he’s serving in Syria right now.
Only later I realized that when he said “right now,” he meant RIGHT now: his commander had given him a special pass to come to class for a few hours, after which he was leaving my classroom and returning straight to Syria. I don’t know what’s more impressive — that my students are out there protecting our safety, or that when they have a moment away from combat, their first priority is to come to class.
This is Israel. These are Israelis.
Though it’s not strictly speaking a part of my course, students ask about the legal status of Israel at The Hague so often that I prepared several slides on the topic. Once, a student asked whether she should expect that her boyfriend (a combat soldier) would get arrested on their upcoming trip to Europe. Fortunately, I had the knowledge to explain that topic, and to recommend certain precautionary measures, which gave her a degree of comfort. Sadly, those same precautionary measures may soon be relevant in New York City.
I sometimes enjoy sitting on my balcony, eating dinner, and watching passenger planes fly across the Mediterranean into Israel on their standard flight path toward Ben Gurion International Airport. Yet the other evening, I noticed something unusual: several aircraft turned away from the Tel Aviv shore at the last moment, and took strange detours. Minutes later I saw (and mostly heard) several fighter jets heading northward, intersecting the commercial flightpath.
Perhaps air traffic control needed to clear the skies for the fighter jets? I may never know for certain, but the next morning, I read about an unusually large IDF operation in Lebanon, across Israel’s northern border.
Other days, I see helicopters heading south, most likely to Gaza. But on one special day, October 13, 2025, I saw the very helicopters that were bringing the hostages back home. All this, right from my window.
These small but striking experiences serve as a constant reminder that we are not really at peace.
For the moment we aren’t dodging rockets, running to bomb shelters, or watching the ominous orange glow of Iranian missiles as they heat up upon re-entry to the Earth’s atmosphere — on their way to strike our cities and communities. Yet Israel is very much still at war on multiple fronts: we see and feel it every day, in the most unusual and ordinary ways.
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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Arab Druze Scholar Says BDS Efforts Against Israel ‘Silence’ Minorities Instead of Protecting Them
Dr. Sawsan Kheir, center, speaking at the Jewish Federations of North America’s 2025 General Assembly in Washington, DC, on Nov. 17. Photo: Provided
An Arab Druze scholar and religious minority studies expert at the University of Haifa told The Algemeiner that efforts to boycott Israel – whether it be cultural, academic, or economic – impact minorities in the country the most by “silencing” their voices and blocking them from advancing in all fields.
“Sadly, and ironically, the boycotts and those who promote them declare that they are there to protect minorities, but actually they affect us the most and hurt us the most,” said Dr. Sawsan Kheir. “I guarantee you that many, many people who call for these boycotts and support them don’t know anything about the reality in Israel.”
“As an equal rights citizen in the state of Israel and as a minority, to whom education is the most important, for me to promote myself and do my work as an academic, I need to publish papers, for instance,” she explained. “Boycotts call for not publishing my papers; for not accepting me at conferences. And so instead of supporting me as a minority, they are actually silencing me through these boycotts … you are hindering us from promoting ourselves and making our voices be heard.”
Kheir was born and raised in the small Druze village of Peki’in, in northern Israel. She never encountered people from other cultures until she attended the University of Haifa, she told The Algemeiner. She completed her undergraduate and graduate studies in psychology at the university, earning both her bachelor’s and master’s degrees. The scholar has been a part of the school, first as a student and now as a staff member, since the age of 18, and called it her “home” several times while speaking with The Algemeiner.
Kheir is now a teaching fellow in the University of Haifa‘s Department of Multidisciplinary Studies and leads a research team at the Haifa Laboratory for Religious Studies that examines the intersection of religion and gender within the Druze community.
The Druze, an Arab minority who practice a religion originally derived from Islam, live in Israel, Syria, and Lebanon. In Israel, many serve in the military and police, including during the war in Gaza.
At the University of Haifa, more than 40 percent of the student body are from minority communities, including Arabs, Druze, Baha’i, Muslims, and Bedouins. The school has been described as Israel’s most culturally diverse university.
Kheir said it has been “heartwarming” to see the university promote so many cultures and be welcoming to minority students. She spoke to The Algemeiner after leading a session at the Jewish Federations of North America’s 2025 General Assembly in Washington, DC, where on Nov. 17 she discussed in part the importance of maintaining strong relations between the state of Israel and its Druze community.
Supporters of the boycott, divestment, and sanctions movement, which seeks to isolate Israel on the international stage as a step toward its eventual elimination, have been targeting the country for many years, but their efforts intensified following the deadly Hamas-led terrorist attack in southern Israel on Oct. 7, 2023. Since then, there have been non-stop calls to boycott Israel or Israel-affiliated institutions in practically every field, including sports, film, music, academia, and economics. Kheir said these boycott efforts are counterproductive and simply promote “hatred.”
“Instead of promoting inclusion, they are actually hurting me [and minorities] the most,” she noted. “They are silencing the voice of minorities the most because we want to also promote ourselves, pursue our dreams. I’m speaking for myself as an academic, but this also reflects the state of all my colleagues. You are silencing our voices. You are not promoting anything beyond hatred and specifically I think those who promote these boycotts don’t know what our campuses, specifically in academia, look like.”
“For me, as a minority coming from a conservative culture; as an Arab Druze scholar specifically, I have so many boundaries already, most of them are cultural,” added Kheir, who argued anti-Israel boycott efforts just make the lives of minorities more difficult. “They are promoting the very opposite of what they claim to promote, and that is protecting minorities. It doesn’t promote inclusion. It actually promotes exclusion.”
Kheir said her colleagues at the University of Haifa express similar sentiments. She even shared a story about a colleague who could not attend a conference because of her ties to Israel. Luckily, Kheir said, the school has an office that faculty members can turn to for assistance when they encounter boycotts, and the university has advocated for its staff in the past against these bans.
The scholar also said claims that Israel is an apartheid state are sheer “nonsense,” especially considering the multiculturalism seen at the University of Haifa. She explained that in fact, the state of Israel and the University of Haifa both “promote togetherness.”
“Come to Israel and see what Israel is about. Come to the University of Haifa specifically,” she said. “Come to our multicultural campus. Give me proof of any apartheid. The university promotes every single voice as long as you raise your voice with respect for others’ feelings and thoughts.”
In July, Israel launched massive airstrikes against Syrian regime and military targets in Damascus after Syria’s government forces reportedly joined Bedouin fighters in attacking and killing Druze communities in the south of the country. Israel also provided medical and humanitarian aid to the Druze community in Syria, and a ceasefire was reached on July 19.
During her speech at the Jewish Federations of North America’s 2025 General Assembly, Kheir discussed a upcoming program at the University of Haifa, in collaboration with the Jewish United Fund, that will support Druze soldiers in Israel finishing their mandatory military service by providing them with housing and other means for five months so they can further their academic education and pursue a degree at the university.
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Palestinian Authority Celebrates That Released Terrorist Has No Remorse for the Murder He Committed
Palestinian Hamas terrorists stand guard on the day of the handover of hostages held in Gaza since the deadly Oct. 7, 2023, attack, as part of a ceasefire and a hostages-prisoners swap deal between Hamas and Israel, in Rafah in the southern Gaza Strip, Feb. 22, 2025. Photo: REUTERS/Hatem Khaled
The Palestinian Authority (PA) and its ruling party, Fatah, glorify terror daily. This example, however, was special — a rebroadcast from Israeli television of an unrepentant Palestinian terrorist.
An official Fatah Facebook page, Awdah, reposted an interview conducted by Israel’s Channel 13 with released terrorist murderer Mahmoud Abu Sorour, who was serving life in prison before being released for Israelis held hostage by Hamas in October 2025.
The Israeli interviewer challenged Abu Sorour on the morality of the killing. The PA’s repost did the opposite: it celebrated his refusal to express remorse.
Awdah’s caption read: “Watch how senior Fatah official prisoner Mahmoud Abu Sorour responded to the Israeli Channel 13 reporter.”
Posted text: “Watch how senior Fatah official prisoner Mahmoud Abu Sorour [i.e., terrorist, murdered an Israeli together with an accomplice] responded to the Israeli Channel 13 reporter.”
Israeli Channel 13 reporter: “Do you regret what you did?”
Terrorist Mahmoud Abu Sorour: “Am I sorry for what?”
Reporter: “For the murder you committed.”
Mahmoud Abu Sorour: “After 33 years?”
Reporter: “Yes.”
Mahmoud Abu Sorour: “You are asking me to be sorry?”
Reporter: “Yes, you are a murderer… I asked you if you are sorry, you are not sorry.”
Mahmoud Abu Srour: “Sorry for what? You come to me after 33 years and [expect] I will be sorry?”
[Fatah Commission of Information and Culture, Facebook page, Oct. 19, 2025]
Abu Sorour’s refusal to feel regret is treated as entertainment and a point of pride.
By reposting this interview with admiration, Fatah once again signals to its public that terrorists are role models — not in spite of murder, but because of it. And it must not be forgotten that Fatah is the party of Mahmoud Abbas. So how can Western leaders continue to promote Mahmoud Abbas as a “peace partner” while his own party proudly glorifies unrepentant murderers?
The author is the Founder and Director of Palestinian Media Watch, where a version of this article first appeared.