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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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‘Marty Supreme’ is an outstanding celebration — and indictment — of chutzpah
Marty Mouser will have the beef Wellington and caviar, as they are the most expensive items on the menu.
The 23-year-old table tennis phenom, heralded as “the chosen one,” is dining at the Ritz in London. Seated opposite him, his recent opponent, Bela Kletzki. The two are friends, but this didn’t stop Mouser from telling a gaggle of reporters before their match of his plans to “do to Kletzski what Auschwitz couldn’t.” He can say that, he assured them — he’s a Jew.
This, like Mouser’s remark that he is the “ultimate product of Hitler’s defeat,” is all bluster. (He’s really a lowly Lower East Side shoe clerk who stole money from his shop to fly to the tournament.) But we soon see what Auschwitz meant for his survivor companion: defusing bombs on the camp outskirts and once managing to sneak honey from a beehive onto his person, which his fellow prisoners licked off him for nourishment.
We get a flashback of Kletzki. It’s lensed like a Renaissance painting, with honey glistening off of the hairy chest of actor Géza Röhrig, (Hungarian star of the Sonderkommando drama Son of Saul).
You may wonder what exactly this moment is doing in Josh Safdie’s Marty Supreme, a walloping period piece that follows Mouser’s picaresque ploys to become a global icon by hustling, stealing and lying his way into a tournament in Japan. But there’s rarely a moment in the frenetic picture, set over eight months in 1952, where only one thing is happening. While Kletzki tells his haunting honey story, to pen magnate and potential patron Milton Rockwell (Kevin O’Leary, Mr. Wonderful, indeed), Marty makes eyes at Rockwell’s wife from across the room, another sort of honeypot in mind. The contrast is the point.
Unlike Kletzki, Marty — very loosely based on ping-pong champ Marty Reisman — is an American, New York-born, and believes in the Augie March doctrine of first knocked, first admitted. To get his foot in the door so he can stare down from his rightful place on a Wheaties box, he will shove anyone and everyone out of the way. He refuses to demean himself by playing Harlem Globetrotter halftime shows with Kletzki, or throwing a match for Rockwell — but his principles are malleable when the straits are dire.
Mouser feels entitled to everything: the money in his uncle’s safe at the shoe shop; a suite at the Ritz; other men’s wives; a chunk of the pyramids, which he presents to his manipulative mother (Fran Drescher) with the words, “We built that.”
We know from how he speaks about this hunk of Egyptian rock — and about Kletzki, the Holocaust and Hitler — his entitlement comes in part from a legacy of immiseration and violence he never suffered personally. But Mouser, this New Jew coming of age after the Shoah, claims redemption as his birthright while also striving to float above his people’s history of oppression and retail drudgery, concocting a mythology of self-invention and radical individualism. (Meanwhile, Kletzki, a world champ before the war, is all too happy to be treated kindly and paid decently for hitting balls with skillets for the Globetrotters.)
The tension between the horror of the recent past, and the just-dawning promise of an America where antisemitism is unfashionable, plays through Marty’s vision of what’s to come. He dreams up orange-colored ping-pong balls, a hue only approved for use by the International Table Tennis Federation in 2019. The 1980s synth-pop needle drops remixed by composer Daniel Lopatin, lean into futurism. Our hero is ahead of his time, chafing at the present to which he’s tethered. He wants an unready world to acknowledge his greatness now. He has no patience for a rocky transition.
If the opening credits of Uncut Gems bespeak a past-one’s-prime ritual — a colonoscopy — Marty Supreme‘s titles are set to a burst of youthful virility. (Inventive, hilarious, if something I’ve seen before.)
Timothée Chalamet, outfitted with prosthetic acne scars and eye-shrinking contact lenses, is incandescent and somehow stays to the right side of insufferable as he wrecks the lives of all around him with his singular focus. Unlike Gems’ Howard Ratner, a sleaze with a gambling addiction and little else to offer, Mouser’s talent is undeniable, but like any Safdie protagonist, he takes his licks.
The film, co-written and co-edited with Safdie’s constant collaborator Ronald Bronstein, is a rich Jewish text that alternates between wish fulfillment and nightmare. Mouser competes for the WASPy Rockwell’s patronage while shtupping his icy blonde wife (Gwyneth Paltrow). On the other side of the ledger, his lover, Rachel (a pitch-perfect Odessa A’zion), is attacked near a Forverts delivery truck. Marty’s uncle Murray (music journalist Larry “Ratso” Sloman) calls a cop goyische kopf for ordering the roast beef over pastrami at the Garden Cafe. It’s no mistake that, at his lowest, Mouser faces a treyf humiliation orchestrated by Rockwell: lose and kiss a pig.
But Marty Supreme is too dense with plot points and people to insist on a solely Jewish gloss, even as critics for the non-Jewish press have been tempted to apply one.
Exploring the warrens of postwar New York — the wings of a Broadway theater, the back alley of a Chinatown restaurant, stockrooms, airshafts and fire escapes — all outstandingly revived by legendary production designer Jack Fisk, Safdie proves he’s not only ready for a solo effort away from brother, Benny, but ready to leap over space and time. He may not be ready to say goodbye to all that (New York stuff), the backdrop for all his features up to now, but he easily could.
In this epic of chutzpah, we have a mature work via a singularly immature avatar. Mouser may have never reached the recognition he felt he was owed, but coming into awards season, there’s little doubt that Safdie’s film is a cross-category contender.
Should the gentleman order the caviar, there’s no doubt he’s earned it.
The post ‘Marty Supreme’ is an outstanding celebration — and indictment — of chutzpah appeared first on The Forward.
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The Future of War: Israel Takes Global Lead on Military Innovation With New AI Division, Iron Beam Laser System
A part of Iron Beam laser anti-missile interception system, developed by Israel, is seen in this handout image obtained by Reuters on Sept. 17, 2025. Photo: Israel Defense Ministry/Handout via REUTERS
The Israel Defense Forces (IDF) announced this week a revolutionary reorganization of the technology and artificial intelligence capabilities of the Jewish state’s military, unveiling new plans to prepare for future warfare with cutting-edge advancements.
Israel’s major defense overhaul, unveiled on Tuesday, comes in preparation for the deployment of the long-anticipated “Iron Beam” laser interceptor system, which will be delivered to the military at the end of the month.
Under the name “Bina” — Hebrew word “intelligence” — the IDF has chosen to shut down its Lotem Unit from the C41 Corps, replacing it with the Artificial Intelligence (AI) Division and the Spectrum Division. The latter will focus on communications and electronic warfare with an emphasis on threats from Iran, China, and Russia.
The AI Division will grow through merging other sections within the IDF, including Mamram (the abbreviation for the Center of Computing and Information Systems) and software development units Shahar and Mitzpen. This consolidation of AI-development related divisions intends both to intensify security and avoid accidentally duplicating research efforts. The project will align with Israel’s Project Nimbus cloud computing program supplied by Amazon and Google.
The IDF also announced the ICT Division, which will focus on satellite warfare in outer space.
According to the military, about 50 percent of the new divisions are composed of women soldiers, with female officers comprising 40 percent of the senior command including two of the five top leadership positions.
Brig. Gen. Yael Grossman now heads ICT and the Cyber Defense Division, and Brig Gen. Racheli Dembinsky will head the Spectrum Division. Others in leadership positions include Chief Signals Officer Brig. Gen. Omer Cohen and Maj. Gen. Aviad Dagan.
“I have no doubt that the world is heading towards a space war, especially after the US and China defined space as a possible war arena,” Dr. Moshik Cohen, CEO for defense technology company AIPEX which focuses on missiles, told the Israeli publication Globes.
“Rival powers are already using it on the battlefield,” Cohen continued. “The Chinese have developed a way to detect stealth aircraft using satellites, and the Russians have jammed GPS signals from US satellites, which have dropped thousands of smart bombs on earth and blocked satellite communications for the Ukrainians. At the same time, the US is promoting Golden Dome, which will consist of a network of low-flying satellites able to perform military missions such as intercepting ballistic and hypersonic missiles and blocking enemy communications.”
Dagan said that the new divisions aspired to use technology to “turn one tank into 100 tanks, one soldier into 100 fighters.”
On Monday, meanwhile, Danny Gold, the head of the Israeli Defense Ministry’s Directorate of Defense Research and Development, revealed that the military would soon receive the “Iron Beam” laser interception system, a project a decade in development.
“With development complete and a comprehensive testing program that has validated the system’s capabilities, we are prepared to deliver initial operational capability to the IDF on Dec. 30, 2025,” Gold said. “The Iron Beam laser system is expected to fundamentally change the rules of engagement on the battlefield. Simultaneously, we are already advancing the next-generation systems.”
Created by Rafael Advanced Systems Ltd., the Iron Beam is intended to supplement rather than replace Israel’s Iron Dome and other air defense systems, focusing especially on smaller targets. As long as the weapon maintains a power source then it cannot run out of ammunition. However, the system does not function optimally in situations with clouds or low visibility.
The IDF chose to rename the laser weapon from Magen Or (Light Shield) to Or Eitan (Eitan’s Light) in honor of Cpt. Eitan Oster, a member of the Egoz Commando Unit killed in October 2024 while fighting the Hezbollah terrorist group in Lebanon.
Brig. Gen. Benny Aminov also announced this week an Israeli breakthrough in countering enemy drone attacks.
“We are now working on interception solutions using drone-based systems that enable response to swarm scenarios while accelerating the development of new directed-energy weapons,” Aminov said. “The issue of low-altitude threats is an example of a challenge that requires our defense establishment to fundamentally change its operational approach, responding within compressed time frames, spiral development, accelerating testing during the development process, and bridging small defense-tech companies with major defense contractors.”
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‘Dancing With the Stars’ Airs Its First Dance Dedicated to Hanukkah During Holiday Special
Alan Bersten, Val Chmerkovskiy, Gleb Savchenko, Emma Slater, Onye Stevenson, and Hailey Bills dancing to “Miracle” by Matisyahu on “Dancing with the Stars” on Dec. 2, 2025, on ABC. Photo: Disney/Eric McCandless
“Dancing with the Stars” aired a holiday special on Wednesday night that included the show’s first celebration of the Jewish holiday of Hanukkah, which begins later this month.
The reality show and dancing competition aired its first full holiday special, titled “Dancing with the Holidays,” which highlighted the skills of its professional dancers without their celebrity partners. The dances mainly honored Christmas, but for the first time in the show’s 20-year history, there was a dance dedicated to Hanukkah.
Professional dancers Alan Bersten and Val Chmerkovskiy, who are both Jewish, along with four non-Jewish pros – Gleb Savchenko, Emma Slater, Onye Stevenson, and Hailey Bills – danced to “Miracle” by Matisyahu. Bersten choreographed the dance, which included the men linking their raised arms to form a menorah, a hora, a sit-spin as a nod to a spinning dreidel, and a take on some of the dances from the classic Jewish musical “Fiddler on the Roof.”
“We have a lot of work to do,” the Mirrorball champion told the dancers in rehearsal. “We need a miracle.”
In the intro package for the dance, Bersten, who is the son of Russian-Jewish immigrants, talked about not seeing much Hanukkah representation around the holiday season when he was growing up. Bersten said he wanted to create something that Jewish kids today could identify with.
“Everyone celebrates holidays in a different way. Growing up Jewish, you don’t really see a lot of Hanukkah representation, so tonight we’re doing a special performance to celebrate Hanukkah,” he said. “Hopefully a Jewish kid’s watching this, and they feel seen, and they feel proud.”
Following the dance, DWTS co-host Alfonso Ribeiro reminded the audience and viewers at home “that the holiday season is for everyone.”
The “Dancing with the Stars” holiday special was released on Disney+ and Hulu.