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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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‘There was a campaign’: UN torture official says colleagues tried to block her letter documenting Oct. 7 atrocities
An Australian lawyer tasked by the United Nations with monitoring and documenting allegations of torture and cruelty is accusing colleagues within the UN human rights system of trying to block the publication of a Jan. 2024 letter she wrote documenting allegations of abuses committed during the Hamas-led Oct. 7 attack on Israel months earlier.
Alice Edwards, who since 2022 has served as United Nations Special Rapporteur on Torture and Other Cruel, Inhuman or Degrading Treatment or Punishment, said she faced weeks of pressure from colleagues who argued that allegations included in the letter she drafted were false and urged her not to send it.
“There was a campaign to prevent that letter going out,” Edwards said in remarks delivered earlier this month at University College London and obtained by the Forward. “There was weeks of being bullied and deterred from writing it and telling me that everything in it was false.”
Edwards’ statements resurfaced a long-simmering conflict in the UN human rights system around its treatment of Israel, which is frequently singled out by UN resolutions and by rapporteurs as a perpetrator of human rights violations.
Meanwhile, other UN rapporteurs have declared doubts on evidence of sexual violence committed during the Oct. 7 attacks — prompting a surviving hostage and the head of an investigative commission that published a report last month compiling witness and survivor testimonies to confront them this week at a hearing in Geneva.
Edwards’ letter, sent in early 2024 to Palestinian authorities and copied to Hamas, detailed allegations of torture, sexual violence, including rapes and gang rapes, burning people alive, and other abuses committed during the Oct. 7 attacks.
According to Edwards, colleagues had given extensive feedback on drafts of the letter, with some items removed from the final version as a result. “All the comments of these individuals had been taken into account,” she said, adding that “the letter shrunk considerably.”
Even after those revisions, Edwards said, only one counterpart — the UN Special Rapporteur on Extrajudicial, Summary or Arbitrary Executions, Morris Tidball-Binz — ultimately signed the communication before it was sent.
Other special rapporteurs and working groups who had expressed interest in signing it, she said, “had also been bullied by others not to sign on.” Edwards added: “There was this concerted effort for this letter not to put on record some allegations that had been received.”
Contacted by the Forward, Danny Danon, Israel’s Ambassador to the UN sent a written statement. “Dr. Alice Edwards’ testimony exposes an uncomfortable truth: when it comes to Israel, facts are too often sacrificed on the altar of politics,” said Danon. “The evidence is overwhelming and undeniable. For more than two years, Israel has documented and presented the horrific crimes committed against its citizens.”
UN special rapporteurs are independent human rights experts appointed by the UN Human Rights Council to monitor, investigate and advise on thematic topics that include torture, violence against women, and education among others. While their recommendations are not binding, their advice informs UN action and aims to influence governments’ responses to alleged violations.
Israeli officials and advocacy groups had long argued that the United Nations devotes disproportionate attention to Israel’s alleged wrongdoing compared to other countries and holds Israel to a double standard. Since the Hamas-led attacks on Oct. 7, 2023, they say, the UN and its rapporteurs have not adequately condemned Hamas’ atrocities and the treatment of Israeli hostages.
Reem Alsalem, the UN Special Rapporteur on violence against women and girls, has said that the Israeli government’s failure to cooperate with her mandate has undermined investigative efforts and “represents a profound injustice to all the victims.” She also has called into question reports from victims, witnesses and investigators who described rape as part of the Oct. 7 violence.
In a post on X in November 2025, Alsalem wrote: “No Palestinian applauded rape in Gaza. No independent investigation found that rape took place on the 7th of October 2023.”
She also wrote of allegations of Hamas perpetrated sexual violence against Israelis: “I firmly believe that never have we seen such a weaponization of accusations of sexual violence as well as disinformation to manufacture consent for the commission of a genocide – aided and abetted by the media and governments around the world.”
The tensions resurfaced publicly this week at the UN Human Rights Council in Geneva when Dr. Cochav Elkayam-Levy, founder and chair of the Civil Commission on October 7th Crimes by Hamas against Women and Children, presented findings from the commission’s recently published report, Silenced No More.
The report, which has been received by governments, international organizations, academic institutions, and policymakers around the world and boasts many endorsers, is the most comprehensive body of evidence yet of sexual violence on October 7. It catalogues witness testimonies, accounts from hostages about sexual abuse during their captivity, and analysis of over 10,000 photos and videos, including hours-long videos recorded by the perpetrators.

“For two years, we immersed ourselves in testimonies of unimaginable violence,” Elkayam-Levy said Wednesday during her presentation of the findings at the UN in Geneva. “We revealed 13 patterns of abuse — including rape, gang rape, sexual torture, burning, and the deliberate mutilation of victims’ faces and genitalia.”
She went on to single out the UN human rights representatives as unresponsive to the evidence. “Will the UN rapporteurs who doubted or denied these crimes acknowledge the truth?” she said, adding, “We call upon you to recognize our findings.”
A day earlier, Ilana Gritzewsky, a survivor of Hamas captivity who has spoken publicly about sexual violence she experienced, confronted Alsalem directly during a live testimony in an emotional appeal.
“Ms. Alsalem, you said there was no evidence of sexual violence on October 7,” she said. “I am the living proof of sexual violence by Hamas. When I and other Israeli women begged not to be raped, why were you silent?”
‘She was very brave’
Asked about Edwards’ allegations, the UN office that supports the special rapporteurs and other independent human rights experts provided a statement to the Forward: “While the experts frequently issue joint communications on issues that engage multiple mandates, participation in any particular communication remains at the full discretion of each expert, in line with their mandate.”
According to Dr. Shelly Aviv Yeini, the former head of the international law department at the Hostages and Missing Families Forum, Edwards and the United Nations Special Representative of the Secretary-General on Sexual Violence in Conflict, Pramila Patten, were among a small number of UN officials who meaningfully engaged with hostage families after the terror attacks. Individuals within the Office of the Secretary-General reached out later in the war.

Aviv Yeini told the Forward that her group and the International Jewish Lawyers Organization provided Edwards with a report that informed Edwards’ later work. Edwards published a report determining that the families of hostages should also be recognized as direct victims of torture and hosted an event in Geneva alongside the forum to present and discuss those findings.
“I think she was very brave, acknowledging the families and defending us in a time when it wasn’t so easy,” said Yeini.
Adam Wagner, who spoke at the event and represented hostages with British ties taken by Hamas, told Edwards that she was “the only UN official” whom hostage families felt “ever reached out to them or did anything for them.”
Edwards’ position at the UN, like those of all other UN rapporteurs, is unpaid. As a part of her work, she is able to go on one official visit to a country for the purpose of investigating allegations of torture per year. Edwards says she supplemented this with several other trips, which she funded herself. In December 2024, she embarked on a self-funded trip to Israel to investigate the Oct. 7 atrocities, during which she visited southern Israel, including kibbutzim that had been decimated by Hamas, and spoke with victims and hostage families, among others.
Edwards said at the talk that she believes she was the only UN special rapporteur to request access to the video compilation assembled by Israeli authorities to personally review footage from the Oct. 7 attacks. According to Yeini, Edwards met repeatedly with hostage families, visited attack sites, and reviewed evidence firsthand.
Edwards told the Forward in a statement that the role of independent experts is “to document violations wherever they occur and regardless of the identity of the victims or the perpetrators.”
“Our credibility depends on maintaining public confidence that human rights are applied universally,” she said. “Where people perceive selectivity, double standards or political alignment, confidence is weakened.”
The post ‘There was a campaign’: UN torture official says colleagues tried to block her letter documenting Oct. 7 atrocities appeared first on The Forward.
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The Netanyahu-Trump alliance reaches its breaking point
For decades, Israeli Prime Minister Benjamin Netanyahu’s greatest political asset was the United States. Even Israelis who distrusted him, opposed him, or blamed him for deepening the country’s divisions often accepted one proposition: Netanyahu understood the U.S. better than any other politician. He knew how to preserve Israel’s position at the center of American politics and power, without which the country would be in danger.
That belief is no more.
As negotiators meet this week to discuss the future of the Middle East, Israel finds itself in an extraordinary position. Central questions under discussion involve Israel’s security, Israel’s freedom of military action, and the future of Iran’s nuclear and regional ambitions.
Yet Israel is not in the room. Iran is.
The result, in Israel, has been something close to wall-to-wall shock and condemnation. And the harshest criticism is aimed not at the agreement but at Netanyahu himself. Switzerland looks like a vindication of the deepest concerns of opponents who have long argued that Netanyahu mortgaged Israel’s bipartisan support in Washington in exchange for a close relationship with President Donald Trump.
“The strategic damage that this government is leaving behind in terms of our relationship with the United States is damage that will take years to repair,” said former Cabinet minister Izhar Shai.
Netanyahu “built Israel’s entire strategic position around President Trump,” Shai added. “But Trump does what is good for himself and for his voters. He does not act on behalf of the state of Israel.”
Someone might want to convey that message to Trump, who has repeatedly suggested that he determines what Israel can and cannot do, and publicly implied that Netanyahu follows his instructions.
Now, as Trump makes promises about Israel’s actions without Israel in the room, he’s solidified the international impression that the hallowed U.S.-Israel relationship has been reduced to that of a superpower dictating terms to an utterly dependent client. No American president from either party has treated an Israeli prime minister this way — at least in public.
An alliance close to fracturing
Many Israelis are confronting the once-unthinkable possibility that their country’s relationship with the U.S. has been materially damaged by the very leader who claimed unique mastery over it. The concern is not merely that Trump disagrees with Netanyahu. It is that influential figures in Washington increasingly appear to believe that Netanyahu helped draw the U.S. into a military confrontation with Iran based on assumptions that were flawed from the outset.
Since Netanyahu spent years narrowing Israel’s political base in the U.S., there’s nowhere for Israel to turn. Netanyahu’s repeated confrontations with Democratic administrations, beginning most dramatically with his 2015 speech objecting to President Barack Obama’s proposed nuclear deal with Iran, steadily weakened bipartisan support. His identification with Trump — whom he openly supported in the 2024 election — meaningfully deepened that trend.
Meanwhile, relations with many European governments deteriorated, especially during the cataclysmic Gaza war. The result is that Israel now finds itself with fewer reserves of international goodwill than at any point in recent memory.
For Israelis, the American relationship has never primarily been about aid. The billions of dollars in annual military assistance are important, but for a half-trillion-dollar economy they are not decisive. The real value of the alliance is strategic.
American backing provides Israel with a level of deterrence that no other country can offer. It shields Israel diplomatically, particularly at the United Nations. It anchors the network of trade, investment, technological cooperation and international legitimacy on which Israeli prosperity depends. Without that support, Israel would face far greater risks of diplomatic isolation, economic pressure and boycotts.
Israelis understand this intuitively, even if their politics do not always reflect it. It is their prosperous economy that finances a sophisticated military. International trade and investment help sustain that prosperity. Strong alliances help make those relationships possible.
Remove enough pieces from that structure, and eventually even Israel’s military power will begin to erode. Remove the U.S., and it could crumble.
A boon for Israel’s military foes
The immediate strategic implications of negotiations are also serious. If Washington agrees to constrain Israeli freedom of action in Lebanon as part of a broader accommodation with Tehran, as appears possible, Israel could find itself pressured by its strongest ally to withdraw from positions it regards as essential to its security. For residents of northern Israel, many of whom only recently returned home after months of displacement, that prospect is deeply unsettling.
And a weakened Israeli deterrent could strengthen Hezbollah politically as well as militarily. The organization is battered. But if Israel is forced to accept restrictions on its freedom of action while Hezbollah remains intact, the Lebanese government — which recently took risks by signaling a willingness to challenge Hezbollah’s dominance — may conclude that confrontation is no longer worth the danger.
In the worst case scenario, Hezbollah could emerge from the crisis with greater influence than before, emboldened to test Israel through provocations, targeted attacks or efforts to intimidate opponents inside Lebanon.
Israel’s military future as regards Iran also looks grim. The Islamic Republic has emerged strategically strengthened from this conflict. It’s all but certain that Tehran has no real plans to abandon its long-term nuclear ambitions, even if it accepts temporary restrictions. Israelis’ expectation now is that Iran will eventually resume enrichment activities — while Israel’s ability to respond militarily has been narrowed by understandings reached over its head.
That is why the current moment feels so dangerous. Israelis are considering, for the first time for real, that by relying on Trump, Netanyahu has wrecked the strategic framework that has underwritten Israel’s security and prosperity for generations. The October election may therefore become more than a referendum on the aftermath of the Oct. 7 attack, Gaza or Iran. It may become a referendum on the central promise that sustained Netanyahu’s political career for decades: that whatever his faults, he knew how to manage America.
The post The Netanyahu-Trump alliance reaches its breaking point appeared first on The Forward.
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The White House cabinet is eating like your zayde
Robert F. Kennedy Jr. is hawking a new diet: sauerkraut. Yes, lacto-fermented cabbage. And it’s catching on with Trump’s cabinet, according to The Wall Street Journal, which reported that Vice President JD Vance, Transportation Secretary Sean Duffy and Commerce Secretary Howard Lutnick are all heaping their plates with cabbage — apparently “drawn by the promise of slimmer waistlines and glowing skin.”
This claim may sound like it belongs in the marketing material for some sort of beauty product, or a scammy gas station supplement, rather than a jar of preserved vegetables. But RFK Jr. boasted that he lost 20 lbs in 30 days from eating mass amounts of the stuff. One might assume something like a tapeworm is responsible for such extreme weight loss — especially given Kennedy’s previous worm-related medical issues — but he asserts it’s all thanks to cabbage.
The diet, drawn up by one Dr. Sean O’Mara, an MD who advertises himself as an “executive biological consultant to high-performance leaders,” is apparently not just about sauerkraut; it includes other fermented vegetables, urges followers to also eat steak, snack on “old world cheese” and cut out alcohol and sugar.
Admittedly, this sounds like a fairly normal, low-carb diet. But sauerkraut is so core to the meal plan that members of the cabinet have taken to making their own, and carrying it around just to make sure they’re never without. Kennedy’s wife, Cheryl Hines, said on a podcast with Steven Miller’s wife, Katie, that she has had to refuse to stow a container of sauerkraut in her clutch when she and her husband go out for a nice evening. But, she said, he brings it anyway, presumably in his own bag. Or maybe tucked under his arm.
It’s hard to imagine anything more bubbie-coded than whipping out a jar of sauerkraut from a handbag while out at a nice dinner.
It’s not that Jews have some kind of patent on fermented vegetables; they exist in many cultures, like kimchi in Korea and miso in Japan. Sauerkraut specifically is common throughout European countries like Germany, Czechia and Russia.
But in the U.S., there’s a pretty strong association between Jews and pickles, whether they be sauerkraut or cucumbers, thanks to the deli culture imported with Jewish immigrants into the U.S. Jews created a pickle district on the Lower East Side, selling the preserved vegetables from pushcarts and spreading the food through the city. We’ve long been aware of the healthy gut biome effects of a lacto-fermented vegetable.
Ashkenazi food has long been made fun of for being gross — largely thanks to innovations like jarred gefilte fish, its beige-heavy color palette and, as the Wall Street Journal piece hinted at, the diet’s resulting gastrointestinal effects. Much of shtetl food culture was the result of hardship, and the need to preserve food through long winters, not an attempt for glowing skin and slim waistlines. The hardier the vegetable, the longer it lasted. Enter the cabbage. There are few foods less sexy than cabbage. (And I love cabbage.)
Which is why it’s so funny to see some of the most powerful men in the U.S. adopting the diet of a poor shtetl Jew — and doing so for aesthetic reasons.
There are a lot of weird diets and quasi-scientific buzzwords like “seed oils” and “clean protein” floating through the MAHA world that these American leaders often play to. But most of those, at least the ones promoted by men like Vance, have some cross-over focus on manliness and discipline — they’re about building muscle in some sort of primitive way. Think the carnivore diet or Kennedy’s obsession with beef tallow. Seeing these men turn to a diet I associate with my grandmother because they want to lose weight feels absurd, especially in the days of Ozempic for those with the funds to pay for it. Perhaps that does not have the right optics.
Of course, sauerkraut is nothing to be ashamed of. In recent years, Jews have been reclaiming pride in their food cultures; bespoke pickling classes have boomed. So the White House cabinet’s sauerkraut kick is really just them being really late to the shtetl chic trend. But you still should probably be ashamed of smuggling your own food into a nice restaurant, even if it’s sauerkraut.
The post The White House cabinet is eating like your zayde appeared first on The Forward.

