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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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Jewish groups at Penn sound alarm over federal lawsuit seeking information on Jewish employees
(JTA) — The Trump administration is facing sharp criticism from Jewish groups at the University of Pennsylvania over its lawsuit demanding personal information on Jewish staff members.
The complaint, filed last week by the Equal Employment Opportunity Commission in Pennsylvania federal court, claims that the school “refused to comply” with a subpoena from the commission as it investigated allegations of antisemitism on its campus.
The subpoena sought contact information for Jewish employees who had filed a discrimination complaint, belonged to Jewish groups on campus, or were part of the school’s Jewish studies program.
“Identification of those who have witnessed and/or been subjected to the environment is essential for determining whether the work environment was both objectively and subjectively hostile,” the complaint read.
The EEOC first began investigating the university in December 2023, the same month that the school’s then-president, Liz Magill, resigned amid scrutiny over her refusal to say that calls for the genocide of Jews violated the school’s code of conduct.
Penn is not the first school hit by a probe for Jewish contacts. In April, professors at Barnard College received texts from the federal government asking if they were Jewish as part of the EEOC’s review. In September, the University of California, Berkeley said it had provided the names of 160 individuals involved in cases of antisemitism.
While Penn remained largely unscathed by the Trump administration’s sweeping federal funding cuts to elite universities over allegations of antisemitism, the school had $175 million in federal funding suspended in April over an investigation into a transgender athlete on its swim team.
In response to the Trump administration’s lawsuit, a Penn spokesperson told the New York Times that the school had “cooperated extensively” with the EEOC but said the school would not cooperate with the request for contact information for Jewish employees.
“Violating their privacy and trust is antithetical to ensuring Penn’s Jewish community feels protected and safe,” the spokesperson said.
In a joint statement on Friday, the school’s Hillel and MEOR chapters said that while they “recognize and appreciate the EEOC’s concern for civil rights,” they were “deeply concerned that the EEOC is now seeking lists of individuals identified as Jewish.”
Hundreds of Penn affiliates also signed onto an online petition voicing their support for the school’s refusal to turn over employee’s personal information.
“Across history, the compelled cataloging of Jews has been a source of profound danger, and the collection of Jews’ private information carries echoes of the very patterns that made Jewish communities vulnerable for centuries,” said the statement, which was posted on Instagram.
The post Jewish groups at Penn sound alarm over federal lawsuit seeking information on Jewish employees appeared first on The Forward.
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Local politician named Adolf Hitler Uunona poised for reelection in Namibia
(JTA) — As voters in a small Namibian constituency head to the polls on Wednesday, they are expected to reelect a local politician with a striking name: Adolf Hitler Uunona.
Uunona, 59, is a member of the South West Africa People’s Organization, the county’s left-leaning ruling party since it achieved independence from South Africa in 1990.
He was first elected as councillor for the Ompundja constituency, which is located in the Oshana Region of Namibia, in 2004, and won reelection bids in 2015 and 2020.
Following his election in 2020, which he won with 85% of the vote, Uunona told local outlet The Namibian distanced himself from his unfortunate namesake, saying he “didn’t have a choice” in his name.
“My father gave me this name Adolf Hitler, but it does not mean I have Adolf Hitler’s character or resemble that of Adolf Hitler of Germany,” Uunona told The Namibian. “Hitler was a controversial person who captured and killed people across the globe. I am not like him.”
Under German colonial rule from 1884 to 1915, Namibia adopted the use of some Germanic first names still used in the country today.
From 1904 to 1908, the German empire committed a genocide against the country’s Ovaherero and Nama people, killing roughly 70,000. Since Germany officially recognized the genocide in 2021, Namibian leaders have pushed for reparations, an effort that remains underway.
German influence was long felt in Namibia after the colonial period ended, with some areas of the country home to Nazis who fled Germany after World War II. A 1976 New York Times article chronicled how some German-Namibians still greeted each other with “Heil Hitler.”
Uunona is expected to win his seat again this year, according to forecasts from the country’s electoral commission.
The post Local politician named Adolf Hitler Uunona poised for reelection in Namibia appeared first on The Forward.
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Global Court Decisions Spark Outrage as Antisemitic Crimes, Attacks See Reduced Sentences
Pro-Hamas demonstrators marching in Munich, Germany. Photo: Reuters/Alexander Pohl
Court rulings around the globe are raising alarm bells as judges in Germany, Australia, and France have overturned or reduced sentences for individuals accused of antisemitic crimes, sparking public outrage over the leniency shown in such cases.
For the first time, a local court in Germany has allowed antisemitic slogans calling for Israel’s destruction and denying its right to exist to be chanted at a pro-Palestinian demonstration, despite concerns that such calls incite hatred and violence, according to the German newspaper Bild.
The Higher Administrative Court in Münster, a city in North Rhine-Westphalia in western Germany, issued an expedited ruling overturning a previous ban that had restricted protests to prevent participants from disrupting public order and inciting violence.
The ruling came after local police had imposed restrictions on an anti-Israel demonstration scheduled for Saturday in Düsseldorf, a city that had drawn more than 5,000 registered participants.
Prior to the protest, local law enforcement had prohibited demonstrators from chanting slogans that deny Israel’s right to exist and promote hatred — including “From the river to the sea, Palestine will be free,” “There is only one state: Palestine 48,” and “Yalla, yalla, Intifada!” The first two slogans call for the Jewish state’s complete destruction, to be replaced by “Palestine,” and the third phrase calls for violence against Jews and Israelis.
However, the court ruled that “denying the State of Israel’s right to exist does not in itself constitute a criminal offense.”
Instead, the court emphasized that “a critical examination of the founding of the State of Israel and the call for a peaceful change of the existing conditions” is protected under the right to freedom of expression.
With this ruling, the ban on “There is only one state: Palestine 48” was lifted, even though the slogan calls for the annihilation of Israel, established in 1948.
But “Yalla, yalla, Intifada” and “From the river to the sea” will remain banned, the first for its potential to incite violence and the second as a slogan associated with the Palestinian terrorist group Hamas.
In a separate and controversial ruling thousands of miles away, a man who set fire to a synagogue in Melbourne while worshippers were inside received a lenient sentence after an Australian court ruled that his actions were the result of mental illness rather than antisemitism.
On Monday, an Australian magistrate ruled that 35-year-old Angelo Loras was not driven by antisemitism but by a severe psychotic episode caused by his failure to take schizophrenia medication when he set fire to a local synagogue, with more than 20 worshippers inside sharing a Shabbat meal.
Earlier this year, Loras pleaded guilty to arson and recklessly endangering lives after pouring flammable liquid on the front door of the East Melbourne Synagogue and setting it alight, though no one was injured. This attack was one of three suspected antisemitic incidents across Melbourne over the weekend of July 4–6.
At the time, government officials and Jewish leaders denounced the attack as a clear hate crime.
With this ruling, Loras was given a four-month prison sentence — less than the 138 days he had already spent in custody — and was also ordered to continue schizophrenia treatment for 20 months and perform unpaid work. He will be eligible for release on Monday.
Meanwhile, a local court in France has dramatically reduced the sentence of one of the two teenagers convicted of the brutal gang rape of a 12-year-old Jewish girl, citing his “need to prepare for future reintegration.”
More than a year after the attack, the Versailles Court of Appeal retried one of the convicted boys — the only one to challenge his sentence — behind closed doors, ultimately reducing his term from nine to seven years and imposing an educational measure
The original sentences, handed down in June, gave the two boys — who were 13 years old at the time of the incident — seven and nine years in prison, respectively, after they were convicted on charges of group rape, physical violence, and death threats aggravated by antisemitic hatred.
The third boy involved in the attack, the girl’s ex-boyfriend, was accused of threatening her and orchestrating the attack, also motivated by racist prejudice.
Because the girl’s ex-boyfriend was under 13 at the time of the attack, he did not face prison and was instead sentenced to five years in an educational facility.