Uncategorized
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.”
—
The post With his New York restaurant, Shmoné, Israeli chef Eyal Shani earns his first Michelin nod appeared first on Jewish Telegraphic Agency.
Uncategorized
Gaza Talks at Critical Moment, Ceasefire Not Complete, Qatar’s Prime Minister Says
Qatar’s Prime Minister and Minister for Foreign Affairs Sheikh Mohammed bin Abdulrahman bin Jassim Al-Thani speaks on the first day of the 23rd edition of the annual Doha Forum, in Doha, Qatar, December 6, 2025. Photo: REUTERS/Ibraheem Abu Mustafa
Negotiations on consolidating the US-backed truce in the war in Gaza are at a “critical” moment, Qatari Prime Minister Sheikh Mohammed bin Abdulrahman al-Thani said on Saturday.
Mediators are working to force the next phase of the ceasefire forward, al-Thani, whose country has been a key mediator in the war, said during a panel discussion at the Doha Forum conference in Qatar.
Violence has subsided but not stopped since the Gaza truce took effect on October 10, and at least seven people were reported killed on Saturday.
“We are at a critical moment. It’s not yet there. So what we have just done is a pause,” al-Thani said.
“We cannot consider it yet a ceasefire. A ceasefire cannot be completed unless there is a full withdrawal of the Israeli forces – (until) there is stability back in Gaza, people can go in and out – which is not the case today.”
TALKS ON INTERNATIONAL SECURITY FORCE
Negotiations on the next stages of US President Donald Trump’s plan to end the two-year war in the Palestinian enclave have been continuing.
On Thursday, an Israeli delegation held talks in Cairo with mediators on the return of the last hostage held in Gaza, which would complete an initial part of Trump’s plan.
Since the truce started, Hamas has returned all 20 living hostages and 27 bodies in exchange for around 2,000 Palestinian detainees and convicted prisoners.
Israel said this week it would open the Rafah Crossing for exit through Egypt soon, and that it would allow entry through Rafah into Gaza once the last remaining deceased hostage was returned.
Trump’s plan calls for an interim technocratic Palestinian government in Gaza, overseen by an international “board of peace” and backed by an international security force. Agreeing on the makeup and mandate of that force has been particularly challenging.
Although fighting has diminished, Israel has continued to attack Gaza and demolish what it says is Hamas infrastructure. Hamas and Israel have traded blame for violations.
The Israeli military said that in two separate incidents on Saturday, forces deployed in northern Gaza behind the so-called yellow line of withdrawal agreed in the ceasefire had fired on Palestinian terrorists who crossed the line, killing three.
The military was unaware of any drone strike, a spokesperson said.
Uncategorized
Trump’s new White House ballroom architect is a Jewish immigrant who has advocated for refugees
(JTA) — After parting ways with the first architect hired to carry out his vision for the White House’s East Wing, President Donald Trump has picked a replacement — turning to a firm run by prominent Jewish architect who once called on Trump to keep the country’s doors open to refugees and immigrants.
Shalom Baranes was born soon after his parents fled Libya amid antisemitic sentiment there, coming to the United States as a child with the help of the Hebrew Immigrant Aid Society, now known as HIAS. He rose to prominence as an architect in Washington, D.C., where he has designed both private and government buildings, including the Pentagon, that trend toward the modern.
The White House confirmed on Friday that it had chosen his firm, Shalom Baranes Associates, to continue the East Wing project, centered around the ballroom that Trump wishes to construct. Trump clashed with the first architect on the job over the ballroom’s size.
“Shalom is an accomplished architect whose work has shaped the architectural identity of our nation’s capital for decades, and his experience will be a great asset to the completion of this project,” a White House spokesman, Davis Ingle, said in a statement on Friday.
The firm did not immediately publicly confirm its attachment to the project, and Baranes did not reply to a Jewish Telegraphic Agency request for comment.
Baranes’ selection stands out in an administration that has typically favored partisan and ideological loyalists. Baranes is a repeated donor to Democratic candidates who has openly advocated against one of Trump’s signature policies, his efforts to limit refugee admissions.
In 2017, two months into Trump’s first term, Baranes penned an op-ed for the Washington Post about the new president’s travel ban. Trump had declared a ban on migrants from seven mostly Muslim countries and refugees from around the world soon after taking office, igniting wide opposition including from Jewish groups.
“The anti-immigrant sentiment I feel today is nothing new to me,” he wrote. “When my Jewish parents arrived in the United States just a few years after fleeing persecution in an Arab regime, it was as difficult for them to be accepted here as it is for Muslims now.”
Baranes laid out his criticism gingerly while saying he hoped the travel ban would be short-lived.
“As I watch the news and see families struggling to leave their countries and escape tyranny, I wonder who among them will make it to our shores and become part of the next generation of researchers, teachers, inventors, real estate developers and, yes, architects,” he wrote. “My hope is that the Trump administration will take actions to ensure that the travel ban is indeed temporary, so that good, hard-working individuals fleeing tyranny can find a new home as I did — and that each of them will be given the same opportunity to help build this great nation that I had.”
Among the Jewish groups to lobby against Trump’s travel ban was HIAS, the organization that had helped Baranes and his family come to the United States. HIAS declined to comment on his selection as White House architect but said through a spokesperson that the organization was working to respond to Trump’s crackdown on refugees, which the president renewed last week after an Afghan refugee shot and killed a member of the National Guard in Washington.
To those who are familiar with Baranes’ style, he is a surprising pick for more than just because of his personal politics. His designs typically trend toward the modern, not the gilded classical style that Trump favors. He also has said he prefers to think carefully before tackling a project — an impossibility when it comes to the White House ballroom, which is already mid-construction.
“You have to wonder why he would risk a stellar career and near pristine reputation for a project that could possibly end up in disaster. He could be publicly fired and castigated by the developer-in-chief or ostracized among his colleagues and clients,” wrote Douglas Freuhling, the editor in chief of the Washington Business Journal, on Friday.
But Fruehling noted that a successful build at the White House — one that balances Trump’s tastes with the gravitas of the White House — would be a defining capstone for any architect’s career. “He may just be the perfect architect for the job. For his sake, I hope it turns out that way,” he wrote of Baranes.
Baranes’ portfolio includes multiple synagogue renovations. He donated his services to restore the interior of Sixth & I, the Jewish center in downtown Washington, D.C., when it was reconstructed just over two decades ago.
The post Trump’s new White House ballroom architect is a Jewish immigrant who has advocated for refugees appeared first on The Forward.
Uncategorized
It’s time to reconsider what we know about Jewish birthing rituals
For all living things, birth is our introduction to the world. So it’s a fitting theme for the first exhibit in the Museum at Eldridge Street’s new initiative, “Opening Doors to Intercultural Understanding.”
The multiyear project is centered around three themes: sacred space, sacred community and sacred time. First Light is inspired by sacred time, which focuses on lifecycle events and holidays in the Jewish calendar. The museum staff worked with curator Warren Klein, the director and curator at Herbert & Eileen Bernard Museum of Judaica, to come up with the idea for an exhibit on birth.
“Of course, there’s a universal resonance there,” Amanda Gordon, the museum’s director of public engagement, said. “But really First Light is all about examining Jewish birth traditions and different observance practices, how they’ve evolved, but also different kinds of aesthetic craftsmanship ideas.”
Visitors are first greeted with contemporary paintings from artists Tobi Kahn and Mark Podwal that depict the significance of birth both personally and biblically. Kahn’s abstract painting evokes one of his children’s sonograms through its textured exploration of rounded shapes. This is juxtaposed with Podwal’s depiction of Pharaoh’s daughter finding Moses in the Nile, using a classic Egyptian style to depict the female face looming over baby Moses, almost protectively. Further along in the exhibit are older examples of birth-related rituals both in art and in historic objects.
“These rotating exhibitions,” Gordon said. “They give us a chance to showcase not only cultures outside of Ashkenazi Jewish culture, but also contemporary work. So to have, you know, Tobi’s work and Mark Podwal’s work here in conversation with these pieces from the 19th and 18th century.”
One of the first photographs in the exhibit is of a two-seater bench; one seat is for the sandek, who holds the baby during the bris, and the other is for Elijah the Prophet.
Klein explained that Elijah is imagined to be at every circumcision ceremony, and some communities reserve a seat for him, much like how many families save him a glass of wine during a Passover seder.
“It’s hard to kind of pinpoint where the custom was created,” Klein said. “Across the board, Ashkenazi and Sephardic communities will have a chair reserved for Elijah.”
The exhibit also explores lesser-known traditions; though most people think that Jewish birthing customs are limited to “circumcision or bris milah and that’s it,” Klein said. “It’s truly not.”
For example, there is Pidyon haben, the redemption of the first born son, a tradition that dates back to the days of the high priest, when Israelites had to offer their firstborn sons as priestly assistants. In the era of rabbinic Judaism, the redemption became more symbolic, and families would offer coins on a platter to “purchase” their child back from the rabbi. In the exhibition, a photo of an ornate silver platter filled with coins illustrates the practice.
Although the exhibit could house only a limited number of physical objects, it displays a wide range of customs. There’s a decorative amulet case from the 19th century that once held a prayer to protect its holder from Lilith, a demon — or, according to some stories, Adam’s first wife before Eve — thought to harm the mother and child during labor or right after birth. One glass case hosts a printed prayer book for a German mohel, or ritual circumciser, dated to 1744. What makes this facsimile particularly interesting, Klein explained, is its depiction of women, who are usually not seen in the visual images of the bris.
Klein wanted to make sure women were more represented in this exhibit than they usually are in discussions of Jewish birthing customs. One photograph shows a girl’s baby naming in 20th-century Morocco and another depicts the outfit worn by a female baby at a Greek ceremony.

The exhibit also features a wimpel, a long piece of cloth used to tie the Torah scroll. Traditionally, wimpels are made from the cloth that swaddled a baby during his bris, and are decorated with prayers for the boy to grow strong, learn Torah and get married.
“These then would be deposited or used in the synagogue, maybe on his bar mitzvah, maybe on special occasions, and then given to the synagogue almost as a census that this person was a part of the community,” Klein said. “There would be communities that had truly thousands of these.”
“Unfortunately, this is a custom that almost died out after the Holocaust,” Klein said. “There was a resurgence in the 20th century and certain communities still practice it. But it is very rare to find.”
Both Gordon and Klein expressed hope that visitors of all backgrounds would gain something from the exhibit.
“It was my hope that, you know, visitors would come in with their traditions or their kind of preconceived notions on what maybe Jewish birth traditions and customs are,” Klein said. “And to also kind of have some ideas to take with them into their own communities.”
The exhibit First Light: Birth in the Jewish Tradition will be on view at the Museum at Eldridge Street until April 26, 2026.
The post It’s time to reconsider what we know about Jewish birthing rituals appeared first on The Forward.


