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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’s President Says Immediate Cessation of US-Israeli Aggression Needed to End War
Iranian President Masoud Pezeshkian attends the Shanghai Cooperation Organisation (SCO) Summit 2025, in Tianjin, China, September 1, 2025. Iran’s Presidential website/WANA (West Asia News Agency)/Handout via REUTERS
Iran’s President Masoud Pezeshkian said on Saturday that there needs to be an “immediate cessation” of what he described as US-Israeli aggression to end the war and wider regional conflict, Iran’s embassy in India said in an X post on Saturday.
Pezeshkian spoke with India’s Prime Minister Narendra Modi by phone earlier in the day.
Pezeshkian told Modi that there should be guarantees to prevent a recurrence of such “aggression” in the future. He also called on the BRICS bloc of major emerging economies to play an independent role in halting aggression against Iran.
The Iranian president proposed a regional security framework comprising West Asian countries to ensure peace without foreign interference, according to the country’s embassy in India.
In a separate post on X earlier on Saturday, Modi said he condemned attacks on critical infrastructure in the Middle East in the discussion with Pezeshkian.
The Indian Prime Minister further reiterated the importance of safeguarding freedom of navigation and ensuring shipping lanes remain open and secure.
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Trump’s Peace Board Hands Hamas Disarmament Proposal, Sources Say
US President Donald Trump, Vice President JD Vance, Secretary of State Marco Rubio, Donald Trump’s son-in-law Jared Kushner and US Special Envoy Steve Witkoff attend the inaugural Board of Peace meeting at the US Institute of Peace in Washington, D.C., U.S., February 19, 2026. Photo: REUTERS/Kevin Lamarque
Donald Trump’s Board of Peace has presented Hamas with a written proposal on how it could lay down its weapons, two sources said, a step the Palestinian terrorists have thus far refused to take as the US president pushes on with his plan for Gaza’s future.
The proposal, first reported by NPR, was submitted to Hamas during meetings in Cairo over the past week, one of the sources said. The talks were attended by Nickolay Mladenov and Aryeh Lightstone, the two sources familiar with the matter said.
Mladenov is the Trump-appointed Board of Peace envoy to Gaza. Lightstone is a US aide to Trump’s special envoy Steve Witkoff.
Trump’s Gaza plan, to which Israel and Hamas agreed in October, sees Israeli troops withdrawing from Gaza and reconstruction starting as Hamas lays down its weapons.
Mladenov on Thursday said that serious efforts were underway to bring relief to war-torn Gaza, with a framework agreed by the mediators that could advance reconstruction in the enclave, much of which lies in ruins.
“It is now on the table. It requires one clear choice: full decommissioning by Hamas and every armed group, with no exceptions and no carve-outs. In this season of hope, may those responsible make the right choice for the Palestinian people,” Mladenov said on X in a post for the Muslim holiday Eid al-Fitr.
Representatives of Hamas were not immediately available for comment on Saturday, the second day of the holiday. Talks on disarmament had been placed on hold at the start of the US-Israeli war on Iran which began on February 28.
AMNESTY OFFER MAY BE ON THE TABLE
US officials have said that Iran-backed Hamas could be offered amnesty in any deal under which they agree to lay down any heavy weaponry and light arms including rifles.
Sources close to Hamas say the group would likely refuse to give up their rifles for fear of attacks by rival militias in Gaza, some of which have backing from Israel. Hamas and its rivals have staged deadly attacks on one another since the October ceasefire.
One of the sources said much would depend on what is acceptable to Israel, which demands the group’s complete disarmament.
Some of Hamas’ prominent officials have outright rejected any disarmament over the past few months.
Israel has shown no sign of withdrawing its troops who are in control of around half of Gaza’s territory, with Hamas keeping a firm grip on the other half of the enclave and its two million population, most of which has been rendered homeless by two years of devastating war.
The source said that amnesty and targeted investments in Gaza were being offered as incentives for Hamas, but said that it was unclear whether the Board of Peace would have funds to pay for it.
Trump garnered some $7 billion in pledges in February from countries, including some in the Gulf, before those same countries came under attack by Iran in a widening Middle East war.
The source said that only a small amount of those pledged funds had actually been provided, without specifying sums.
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Iran War’s Energy Impact Forces World to Pay Up, Cut Consumption
Prices are seen at a gas station on Capitol Hill amid the US-Israeli war with Iran, in Washington, D.C., US, March 19, 2026. Photo: REUTERS/Nathan Howard
The war in the Middle East has triggered a nightmare scenario for the global energy system, slashing so much supply that consumers around the world must both pay up big and lower consumption.
The effective closure of the Strait of Hormuz, a narrow channel along the Iranian coast, has stopped the passage of 20 percent of the world’s oil and liquefied natural gas since the US and Israel began airstrikes on Iran on February 28.
Meanwhile, ongoing strikes by Iran and Israel have targeted Middle East energy infrastructure, doing damage to gas fields, oil refineries, and terminals that industry representatives say will take years to repair.
All of that adds up to what the International Energy Agency has already called the worst global energy disruption in history, eclipsing even the Arab oil embargo of 1973 that caused fuel shortages and triggered widespread economic damage.
“You’re not going to conserve your way around this. What it’s going to translate to is price rises high enough that people stop consuming,” said Dan Pickering, chief investment officer for Pickering Energy Partners.
So far, the crisis has removed about 400 million barrels – about four days of world supply – from the market, triggering price increases of around 50 percent.
Oil, gas, and their refined byproducts are critical to many parts of the modern world, from fueling cars, trucks and planes, to powering homes and industry, to producing plastics and fertilizers.
“The breadth of what is at risk here in fuels, chemicals, LNG and fertilizer inputs is what makes this moment qualitatively different from previous episodes of Gulf tension,” said Aditya Saraswat, senior vice president at consultancy Rystad Energy.
Energy price shocks also fuel inflation, hitting consumers and businesses hard. This has become a major political liability for US President Donald Trump as he seeks to justify the war to the American public.
Trump has assailed NATO allies over their lack of support for the US-Israeli war against Iran, calling the longtime US allies “cowards.”
PRICE SHOCK
Global benchmark oil prices have already risen more than 50% to over $110 a barrel since the war started. The impacts are more pronounced for Middle East crudes – a staple for Asian economies – with prices hitting records near $164.
That has translated to soaring prices for transport fuels, pressuring consumers and businesses across the globe, and triggering government action to conserve supplies.
Thailand, for example, ordered civil servants to conserve energy by suspending overseas trips and using stairs instead of elevators, while Bangladesh closed its universities.
Sri Lanka has imposed fuel rationing, China has banned refined fuel exports, and the UK government’s energy contingency plan includes a cut in speed limits to save fuel.
On Friday, the International Energy Agency outlined other proposals to reduce demand, such as working from home and avoiding air travel, which has already been severely disrupted after the war forced the closure of key Middle Eastern hubs.
The IEA earlier this month agreed to make a record 400 million barrels of oil available from emergency stockpiles. But analysts say the measure is too small since 400 million barrels covers only about 20 days of the war’s impact.
Natasha Kaneva, a JP Morgan analyst, said reducing demand is the only solution when supplies fall short.
“The market is facing an acute shortage of products (…) that cannot be consumed simply because they are not available,” she said.
For everything that remains, prices are surging.
Jet fuel prices in Europe, for example, hit a record of around $220 per barrel – a cost that is likely to filter down fast in the form of more expensive airline tickets. In the US, which imports very little Middle Eastern oil, retail gasoline prices are up more than a dollar a gallon since February 28 to around $4 a gallon.
Natural gas prices in Europe and Asia are soaring after tit-for-tat strikes by Israel and Iran in recent days slammed Gulf gas installations. Consumer power costs could also leap.
Israel struck Iran’s South Pars gas field on Wednesday, and Iran hit Qatar’s massive Ras Laffan LNG complex the day after. QatarEnergy’s CEO Saad al-Kaabi told Reuters Iranian attacks will knock out 12.8 million tons per year of LNG – about 3 percent of world supply – for three to five years.
The situation is critical since oil and gas products are vital to everything from pharmaceuticals to plastics and fertilizers, said Menelaos Ydreos, secretary general of the International Gas Union, a grouping of world gas producers.
“We, again, call for an immediate stop to the targeting of energy facilities and for the resumption of cargo traffic through the Strait of Hormuz as fertilizers, petrochemicals for the pharmaceutical industry, oil, grain, and gas are all critical to our existence,” he said in a statement.
FOOD THREAT
The war also threatens food supply. It has severely disrupted fertilizer markets because about a third of global trade in fertilizers typically passes through the Strait of Hormuz and is now stuck.
Prices for nitrogen-based products like urea, the most critical fertilizer product, have risen 30 percent to 40 percent since the conflict began. US farmers were already reporting empty shop shelves ahead of spring planting.
Fertilizer factories in India, Bangladesh and Malaysia are moving to halt orders, cut production or shut down altogether because of a lack of feedstocks.
If the conflict lasts just a few more weeks, global food supplies will be significantly disrupted, said Maximo Torero, chief economist with the UN’s Food and Agriculture Organization (FAO).
“This will affect planting… There will be a lower supply of commodities in the world – of staple cereals, of feed, and therefore of dairy and meat,” he said.
About half the world’s food is grown using fertilizers, which in some countries account for up to half the cost of grain production.