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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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Iran President Says Trump, Netanyahu, Europe Stirred Tensions in Protests
Amnesty International Greek activists and Iranians living in Athens hold candles and placards in front of the Greek Parliament to support the people of Iran, in Athens, Greece, January 30, 2026. Photo: REUTERS/Louisa Gouliamaki TPX IMAGES OF THE DAY
Iranian President Masoud Pezeshkian said on Saturday that US, Israeli and European leaders had exploited Iran’s economic problems, incited unrest and provided people with the means to “tear the nation apart” in recent protests.
The two-week long nationwide protests, which began in late December over an economic crisis marked by soaring inflation and rising living costs, have abated after a bloody crackdown by the clerical authorities that US-based rights group HRANA says has killed at least 6,563, including 6,170 protesters and 214 security forces.
Iranian Foreign Minister Abbas Araqchi told CNN Turk that 3,100, including 2,000 security forces, had been killed.
The US, Israeli and European leaders tried to “provoke, create division, and supplied resources, drawing some innocent people into this movement,” Pezeshkian said in a live state TV broadcast.
US President Donald Trump has repeatedly voiced support for the demonstrators, saying the US was prepared to take action if Iran continued to kill protesters. US officials said on Friday that Trump was reviewing his options but had not decided whether to strike Iran.
Israel’s Ynet news website said on Friday that a US Navy destroyer had docked at the Israeli port of Eilat.
Trump, Israeli Prime Minister Benjamin Netanyahu and Europeans “rode on our problems, provoked, and were seeking — and still seek — to fragment society,” said Pezeshkian.
“They brought them into the streets and wanted, as they said, to tear this country apart, to sow conflict and hatred among the people and create division,” Pezeshkian said.
“Everyone knows that the issue was not just a social protest,” he added.
Regional allies including Turkey, the United Arab Emirates, and Saudi Arabia have been engaging in diplomatic efforts to prevent a military confrontation between Washington and Tehran.
The US is demanding that Iran curb its missile program if the two nations are to instead resume talks, but Iran has rejected that demand.
Foreign Minister Araqchi said in Turkey on Tuesday that missiles would never be the subject of any negotiations.
In response to US threats of military action, Araqchi said Tehran was ready for either negotiations or warfare, and also ready to engage with regional countries to promote stability and peace.
“Regime change is a complete fantasy. Some have fallen for this illusion,” Araqchi told CNN Turk. “Our system is so deeply rooted and so firmly established that the comings and goings of individuals make no difference.”
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CBS News Chief Weiss Touts Commentator Push, Draws Mixed Reaction in Newsroom
FILE PHOTO: Bari Weiss speaks at the 2022 Milken Institute Global Conference in Beverly Hills, California, U.S., May 3, 2022. REUTERS/Mike Blake/File Photo
Three months into her tenure, CBS News Editor-in-Chief Bari Weiss presented a vision this week to revitalize the nearly century-old broadcaster, in part by applying the same formula that fueled the rise of The Free Press – recruiting commentators who offer observations about news, politics and culture.
From adding 19 new commentators, including some drawn from The Free Press ranks, to introducing new podcasts, newsletters and live events, employees were variously energized or skeptical of the ideas presented by CBS’ new boss. Weiss’ notions about how to thrive in a post-Walter Cronkite era struck some as in conflict with the stated mission of doing great journalism, according to seven current and former CBS News employees and industry insiders.
In her presentation, Weiss also envisioned a galaxy of cross-platform stars, like New York Times columnist and CNBC host Andrew Ross Sorkin, whom she highlighted with a meme: “Sorkining.” The Dealbook founder is the author of several business books, executive producer of the Showtime series “Billions,” and maestro of the New York Times premiere live event, and a Davos fixture.
“It’s like saying ‘Hey, Hollywood. Why can’t you just be like Leonardo DiCaprio?’ If people knew how to bottle that magic and make someone a star, they would do it,” said a former CBS employee.
An industry veteran said the idea suggested a lack of appreciation for the power of television, which has been making stars for generations: among them “CBS Evening News” anchors Dan Rather, Connie Chung, Walter Cronkite and Katie Couric.
The 41-year-old Weiss, who has no broadcast experience and has been described as a distant leader by six current and former CBS News sources, now has to deliver on her promise of capturing new and younger viewers – including political independents who don’t see themselves reflected in mainstream media. It is a daunting undertaking that has hobbled executives across broadcast and cable, including former CNN chief Chris Licht, ousted in June 2023.
One supporter sees the charismatic Weiss as a modern-day Katharine Graham, the legendary publisher of the Washington Post, who was undermined by underlings when she took over in 1963. Graham transformed the paper and led it through its Watergate-era heyday, and generally left editorial decisions to Executive Editor Ben Bradlee.
A current staffer, speaking on background, said, “People are saying, ‘Let’s give her a chance’ … I want to see her succeed. If she succeeds, we all succeed.”
CBS News and Weiss did not immediately respond to requests for comment.
PRIORITIES FOR CBS NEWS
Weiss, a former opinion journalist and media entrepreneur, joined CBS after parent Paramount owner David Ellison bought her five-year-old media company, The Free Press, for $150 million in October.
Some see Weiss’ playbook of expanding CBS’s journalism ranks with commentators as conflicting with other initiatives including breaking news and landing deep investigative stories, according to three current and former CBS News staffers and an industry veteran.
“There’s nothing wrong with that,” said the former employee. “But is that what a news division is or are they craving something completely different? That’s fine but don’t pretend it’s a news division.”
Another current CBS News staffer talked about past failures to capitalize on new ways of reaching the audience, such as leveraging the power of the Paramount+ streaming service to promote news shows, observing, “We have done a wretched job of being on the internet.”
Weiss is also attempting to change the news network’s political orientation, appealing to a wider cross-section of Americans, according to her remarks Tuesday. Weiss said she wants CBS News to reflect the friction animating the national conversation.
In broadening its perspective to include more diverse viewpoints, CBS News could ultimately lay claim to the uncharted ground for a center-right broadcaster, said Integrated Media Chief Executive Jonathan Miller, a veteran media executive who has held senior positions at News Corp and AOL.
“We need to commission and greenlight stories that will surprise and provoke – including inside our own newsroom,” Weiss said in her address to employees. “We also have to widen the aperture of the stories we tell.”
On that front, CBS has had mixed results so far. Earlier this month, “CBS Evening News” broadcast a widely panned segment featuring U.S. Secretary of State Marco Rubio in various meme-like situations, saluting him as “the ultimate Florida man.”
EARLY SUCCESSES
It has also seen successes, including Lesley Stahl’s interview with Trump son-in-law and Middle East advisor Jared Kushner and Special Envoy Steve Witkoff, within a week of brokering a peace deal between Israel and Hamas, and Norah O’Donnell’s “60 Minutes” interview with Trump. Paramount paid Trump $16 million to settle a lawsuit over its editing of an interview with his White House rival, former Vice President Kamala Harris.
It landed journalistic scoops, including interviewing the man who charged one of two gunmen who attacked a Jewish community gathering in Sydney, and exclusive video of Alex Pretti, the man killed by Border Patrol in Minneapolis, reading a tribute to a veteran who died in 2024.
Weiss announced that the network would bring in contributors with expertise in politics, health, happiness, food and culture, whom she encouraged staffers to use on-air. The roster includes Free Press columnist Niall Ferguson of the conservative Hoover Institution, as well as Casey Lewis, a former Teen Vogue and MTV editor who writes about youth culture.
“It’s great to have younger people, a diverse demographic and diverse ideology represented,” said Kathy Kiely, the chair in Free-Press Studies at the Missouri School of Journalism. “Newsrooms can’t do a good job unless we have that diversity in our ranks. What worries me is the emphasis on opinion over primary-sourced, reported facts.”
Weiss emphasized making content available online before it airs on TV to reach more viewers. CBS has long been in third place behind rivals ABC and NBC and, like most mainstream media, is struggling with audience declines as consumers migrate to social platforms.
Pew Research estimates about one-third of all adults get at least some news from podcasts. CBS News does not appear among Spotify’s or Apple’s rankings of the top 50 news podcasts.
One former employee expects the digital-first goal to be complicated because CBS hasn’t devoted sufficient resources to helping correspondents or anchors curate their social media presence or re-edit television interviews for YouTube or streaming.
Weiss encouraged staffers to think of the news organization as the best-capitalized media startup in the world.
“We are in a position, with the support of all of the leadership of this company, to really make the change we need.”
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IDF Strikes Hamas, PIJ Commanders in Gaza in Retaliation for Ceasefire Violations
File photo of a Hamas tunnel underneath a home in Rafah. Photo: IDF
i24 News – The Israeli military and security services announced a response on Saturday to a violation of the ceasefire agreement yesterday on Friday, that saw eight terrorists exiting the underground terror infrastructure in eastern Rafah.
Israeli security forces have, thus far, struck four commanders and additional terrorists from the Hamas and Islamic Jihad terrorist organizations across the Gaza Strip.
In addition, the IDF struck a weapons storage facility, a weapons manufacturing site, and two launch sites belonging to Hamas in the central Gaza Strip.
“The terrorist organizations in the Gaza Strip systematically violate international law, brutally exploiting civilian infrastructure and the Gazan population as human shields for terrorist activities,” the IDF and Shin Bet statement read.