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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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Brooklyn Nets Forward Michael Porter Jr. Defends Deni Avdija Against Hate for Representing Israel
Mar 2, 2025; Cleveland, Ohio, USA; Portland Trail Blazers forward Deni Avdija (8) drives to the basket against Cleveland Cavaliers guard Ty Jerome (2) and forward Dean Wade (32) during the second half at Rocket Arena. Photot: Ken Blaze-Imagn Images via Reuters Connect
Brooklyn Nets forward Michael Porter Jr. defended fellow NBA player and Trail Blazers forward Deni Avdija against the hate he receives for representing his home country of Israel.
Porter Jr. recently made an appearance on a live stream with YouTuber N3on and mentioned that Avdija is a player who gets to the free-throw line often. N3on then commented that Avdija “gets a lot of hate,” referring to hate messages on social media, even though “he’s a good player.” When Porter asked the streamer if Avdija is criticized because he is Jewish, N3on replied yes.
“Really? What are people mad about?” Porter asked.
“Because he wore a flag or something,” N3on replied, referring to Avdija’s public display of pride for Israel, such as wearing a jersey featuring an Israeli flag or draping himself in an Israeli flag on the court.
“It’s so weird,” Porter said in response. “Do people not want others to represent their country? What do they expect from him?”
Michael Porter Jr. tells N3on people are weird for hating on Deni Avdija just because he proudly represents Israel
“Why hate someone for repping their country?”
pic.twitter.com/C945Xr0dhB
— luci. (@inmaxera) May 2, 2026
Avdija, who is set to become a free agent in 2028, is the first Israeli to be named an NBA All-Star and last month became the first Israeli to reach and win an NBA Playoff game. Unfortunately, the Portland Trail Blazers ended their 2025-26 season last week with a 114-95 loss to the San Antonio Spurs in the first round of the 2026 playoffs.
Earlier the year, Avdija spoke to The Athletic about the hate that he receives as an NBA player from Israel.
“I obviously stand for my country, because that’s where I’m from. It’s frustrating to see all the hate,” he said. “Like, I have a good game or get All-Star votes, and all the comments [on social media] are people connecting me to politics. Like, why can’t I just be a good basketball player? Why does it matter if I’m from Israel, or wherever in the world, or what my race is? Just respect me as a basketball player.”
“You don’t have to love what I stand for or how I look, but if I’m a good player, give props,” Avdija added. “All this hate … for no reason, like I’m deciding things in the world … I’m from there, and I respect my country, and I stand behind it. I’m a proud Israeli because that’s where I grew up. I wouldn’t be where I am today if it weren’t for Israel and the support the people and fans gave me. But all the extra stuff around it? It’s just unnecessary.”
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Mike Stoller and Iris Rainer Dart talk ‘Beaches’ and reviving their Yiddish musical
A Peanuts poster in the background of our video call reminds Iris Rainer Dart of her brief time starring in a musical.
“I was the understudy for Judy Kaye in the L.A. company of You’re A Good Man, Charlie Brown,” recalled Dart, 82, the author of the bestselling novel Beaches and the book and lyrics for the new Broadway musical based on it. “She wanted to go home for Thanksgiving, and so they let me go on one time to see if I could do it. And then for Thanksgiving, I had a peanut butter and jelly sandwich and then went on as Lucy!”
After that, it was curtains. “That’s my distinguished acting career,” Dart said. “Boy, am I glad it gave me up!”
But Dart never gave up on musicals, which she started writing as an undergrad at Carnegie Mellon with an up-and-coming composer named Stephen Schwartz. She worked as a writer for Sonny and Cher’s variety show, and used Cher as a partial model for the character of Cee Cee Bloom, the brassy diva whose friendship with the more refined Bertie White is the center of Beaches. (There’s a bit of Dart in Bloom, too — namely the Jewishness.) Years later, after Garry Marshall directed the 1988 film version of Beaches, Bette Midler, who gave life to Cee Cee on screen, asked Dart to write a new vehicle for her.
Searching for subject matter, Dart remembered her stint as a replacement teacher at her daughter’s Jewish school in her largely Judenrein neck of California. She felt unprepared to take over — “The understudy doesn’t know the lines” — but she got mailers from Jewish institutions to develop her lesson plans. One was a catalog of Yiddish films.
Growing up in Pittsburgh with Yiddish-speaking immigrant parents, she didn’t need subtitles to watch them. Inspired, she wrote what would become The People in the Picture, a memory play of Yiddish theater and the Holocaust.
Midler wouldn’t go on to star in the show, which debuted on Broadway in 2011 with Donna Murphy, but she made the shidduch between Dart and Mike Stoller, the legendary songsmith who, with lyricist Jerry Leiber, penned “Hound Dog,” “Jailhouse Rock,” “Yakety Yak” and, yes, a tune called “Charlie Brown” for the Coasters.
When it came time to adapt Beaches, a story built in part around backstage drama, and an enduring friendship that grows out of it, Dart reconnected with Stoller after working with a different composer on a previous run of the show.
Stoller, 93, has had his music feature in many Broadway musicals — mostly of the jukebox variety, long after they had already been hit records. He says he approaches crafting an original score differently, writing for characters rather than an artist like Elvis. With Beaches he set out to write a “musical-musical,” that was traditional and book-driven. In the case of both Beaches and People in the Picture, there’s a heaping helping of Yiddishkeit.
One line that has audiences rolling in the aisles comes when Cee Cee (played by Jessica Vosk) pays a visit to her friend Bertie (Kelli Barrett), whose mother is dying at a Catholic hospital. She tells the nuns “my mother used to point you out to me on the street and say, ‘At least they married a Jewish guy.’”
Stoller spent some of his early years living in the converted basement of his grandparents’ house in Bell End, Queens. His grandmother spoke Yiddish, Russian, Polish and English with a Cockney accent.
“She left Bialystok and moved to Whitechapel in London on her way to America,” Stoller explained.
Stoller never had a bar mitzvah, and learned his father didn’t either. It was only when the family moved to California that Stoller learned his dad, A.L. Stoller’s, full name.
“I was thrilled to find out that his name was really ‘Abraham Lincoln Stoler,’” Stoller recalled. “In a way, it sounded Black, and I was working primarily with African American people when I started writing along with Jerry, and those were the singers that inspired us, and so I felt additional pride in his name.”
The People in the Picture brought Stoller to tears. Beaches, which (spoilers for a 41-year-old story) ends with Bertie’s untimely death, has audiences cracking up before they reach for a Kleenex.
The one song Stoller didn’t compose for the show is “The Wind Beneath My Wings,” which became a standard from the film. But beyond that, the story stays truer to Dart’s novel than the movie did.
“I always knew, because I wasn’t writing it, that it would not be the story that I wanted to tell,” said Dart of the film version. “The story I wanted to tell was in the book and in this musical.”
In the meantime, Stoller and Dart want to bring back People in the Picture. Dart said she has a new draft ready to go.
“I’m hoping that maybe we can get Jeff Goldblum, who says he loves Yiddish,” Dart said. “He’s from Pittsburgh also, and I think his father, Dr. Goldblum, may have been the doctor to my family, to my mother. Because there were two Dr Goldblums, and one of them was an eye doctor, and my mother was always trying to fix him up with my cousin.”
“Need I say more?” Dart asked.
The post Mike Stoller and Iris Rainer Dart talk ‘Beaches’ and reviving their Yiddish musical appeared first on The Forward.
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Trump Says Iran ‘Should Wave White Flag of Surrender’ as Shaky Ceasefire Holds Despite Exchange of Fire
US President Donald Trump speaks during an event to sign a memorandum in the Oval Office at the White House in Washington, DC, US, May 5, 2026. Photo: REUTERS/Evan Vucci
US President Donald Trump on Tuesday dismissed Iran‘s military capability and said Tehran “should wave the white flag of surrender” but is too proud to do so.
Trump’s comments to reporters in the Oval Office came as the United Arab Emirates said it was under attack from Iranian missiles and drones, even as Washington said a shaky ceasefire was intact despite an exchange of fire the previous day as US forces attempted to force open the Strait of Hormuz.
Despite the escalation, Iran‘s military has been reduced to firing “peashooters,” Trump said, adding that Tehran privately wants to make a deal despite its public saber-rattling.
“They play games, but let me just tell you, they want to make a deal. And who wouldn’t, when your military is totally gone?” he said.
Trump heaped praise on the US blockade of Iranian ports in the region. “It’s like a piece of steel. Nobody’s going to challenge the blockade. And I think it’s working out very well,” he said.
When asked what Iran would need to do to violate the ceasefire, Trump said: “Well, you’ll find out, because I’ll let you know … They know what not to do.”
Trump argued that Iran “should save the white flag of surrender,” adding, “If this were a fight, they’d stop it.”
The US military said it had destroyed six Iranian small boats, as well as cruise missiles and drones, after Trump sent the navy to escort stranded tankers through the strait in a campaign he called “Project Freedom.”
US Defense Secretary Pete Hegseth said the operation to protect commercial ships was temporary and the four-week-old truce was not over. “We’re not looking for a fight,” he told a press conference. “Right now, the ceasefire certainly holds, but we’re going to be watching very, very closely.”
Iran fired missiles at US ships on Monday and attacked the UAE, a key regional ally of Washington, with missiles and drones. After issuing a new map of the Strait of Hormuz with an expanded Iranian area of control, Iran‘s Revolutionary Guards warned vessels on Tuesday to stick to the corridors it had set or face a “decisive response.”
Shortly after Hegseth spoke on Tuesday, the UAE’s defense ministry said its air defenses were again dealing with missile and drone attacks coming from Iran.
‘RIGHT TO RESPOND’
The Gulf Arab state’s foreign ministry said in a statement that the attacks were a serious escalation and posed a direct threat to the country’s security, adding that the UAE reserved its “full and legitimate right” to respond.
There was no immediate comment on that from Iran, though earlier its parliament speaker, Mohammad Baqer Qalibaf, had said breaches of the ceasefire by the US and its allies endangered shipping through the strait, which carries a large share of the world’s oil and fertilizer supplies.
“We know well that the continuation of the current situation is unbearable for the United States, while we have not even begun yet,” he said in a social media post.
The Strait of Hormuz has been virtually shut since the United States and Israel began attacks on Iran on Feb. 28, triggering disruptions that have pushed up commodity prices around the world.
Iran has effectively sealed off the strait by threatening to deploy mines, drones, missiles, and fast-attack craft. The United States has countered by blockading Iranian ports and mounting escorted transits for commercial vessels.
Hegseth said the US had successfully secured a path through the narrow waterway and that hundreds of commercial ships were lining up to pass through.
The US military said two US merchant ships made it through the strait, without saying when, with the support of Navy guided-missile destroyers.
Iran denied any crossings had taken place, though shipping company Maersk said the Alliance Fairfax, a US-flagged ship, exited the Gulf under US military escort on Monday.
Several merchant ships in the Gulf reported explosions or fires on Monday, and an oil port in the UAE, which hosts a large US military base, was set ablaze by Iranian missiles.
Iran also said it fired warning shots at a US warship approaching the strait, forcing it to turn back.
Reuters could not independently verify events in the strait as the two sides issued contradictory statements.
General Dan Caine, the chairman of the US Joint Chiefs of Staff, said Iranian attacks against US forces fell “below the threshold of restarting major combat operations at this point.”
PAKISTAN’S MEDIATION EFFORTS CONTINUE
The war has killed thousands as it spread beyond Iran to Lebanon and the Gulf, and has roiled the global economy. The head of the International Monetary Fund said on Tuesday that even if the conflict ended immediately, it would take three to four months to deal with the consequences.
US and Iranian officials have held one round of face-to-face peace talks, but attempts to set up further meetings have failed.
Iranian state media said on Sunday that the US had conveyed its response to a 14-point Iranian proposal via Pakistan, and Iran was reviewing it. Neither side gave details.
Iranian Foreign Minister Abbas Araqchi said peace talks were still progressing with Pakistan’s mediation and warned the US and the UAE against being drawn into a “quagmire.”
He was traveling to Beijing on Tuesday for talks with his Chinese counterpart, his ministry said. Trump is also due to visit China this month.
A senior Pakistani official involved in talks said: “We have put in a lot of efforts – actually both the sides have narrowed gaps on a majority of the issues.”
Trump has said the US-Israeli attacks aimed to eliminate what he called imminent threats from Iran, citing its nuclear and ballistic missile programs and its support for terrorist groups Hamas and Hezbollah.
Trump has insisted Iran must surrender its enriched uranium stockpiles to prevent it producing a nuclear weapon – an ambition Tehran denies.