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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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China Slams Israel for Joining UN Human Rights Statement Condemning Beijing
Israel’s Ambassador to the United Nations Danny Danon addressing the UN Security Council on Sept. 19, 2024. Photo: Screenshot
China slammed Israel on Wednesday for joining a United Nations declaration condemning its human rights record, accusing some nations of “slandering” Beijing on the international stage as bilateral relations between the two countries grow increasingly tense.
Last week, Israel endorsed a US-backed declaration, signed by 15 other countries — including the United Kingdom, Australia, and Japan — that expressed “deep and ongoing concerns” over human rights violations in China.
In a rare move, Jerusalem broke with its traditionally cautious approach to China — aimed at preserving diplomatic and economic ties — by signing on to the statement as Beijing continues to strengthen relations with Iran, whose Islamic government openly seeks Israel’s destruction, and expand its influence in the Middle East.
China, a key diplomatic and economic backer of Tehran, has moved to deepen ties with the regime in recent years, signing a 25-year cooperation agreement, holding joint naval drills, and continuing to purchase Iranian oil despite US sanctions.
China is the largest importer of Iranian oil, with nearly 90 percent of Iran’s crude and condensate exports going to Beijing.
Iran’s growing ties with China come at a time when Tehran faces mounting economic sanctions from Western powers, while Beijing itself is also under US sanctions.
According to some media reports, China may be even helping Iran rebuild its decimated air defenses following the 12-day war with Israel in June.
With this latest UN declaration, the signatory countries denounced China’s repression of ethnic and religious minority groups, citing arbitrary detentions, forced labor, mass surveillance, and restrictions on cultural and religious expression.
According to the statement, minority groups — particularly Uyghurs, other Muslim communities, Christians, Tibetans, and Falun Gong practitioners — face targeted repression, including the separation of children from their families, torture, and the destruction of cultural heritage.
In response, China’s Foreign Ministry accused the signatories of “slandering and smearing” the country and interfering in its internal affairs “in serious violation of international law and basic norms of international relations.”
The UN declaration also voiced “deep concern” over the erosion of civil liberties and the rule of law in Hong Kong, citing arrest warrants and fines for activists abroad, as well as the use of state censorship and surveillance to control information, suppress public debate, and create a “climate of fear” that silences criticism.
Western powers called on China to release all individuals unjustly detained for exercising their human rights and fundamental freedoms and to fully comply with international law.
Israel’s latest diplomatic move comes amid an already tense relationship with China, strained since the start of the war in Gaza. In September, Israeli Prime Minister Benjamin Netanyahu accused Beijing, along with Qatar, of funding a “media blockade” against the Jewish state.
At the time, the Chinese embassy in Israel dismissed such accusations, saying they “lack factual basis [and] harm China-Israel relations.”
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‘Dead on Arrival’: Inside the Breakdown of Second Phase of Gaza Ceasefire and Hamas’s Resurgent Control
Palestinian Hamas terrorists stand guard at a site as Hamas says it continues to search for the bodies of deceased hostages, in Beit Lahiya in the northern Gaza Strip, Dec. 3, 2025. Photo: REUTERS/Stringer
The second phase of the Trump administration’s Gaza plan has collapsed into “stalemate,” according to Gaza-born analyst Ahmed Fouad Alkhatib, derailing plans to disarm Hamas and enabling the terrorist group to reassert control over aid convoys and Gaza’s three main hospitals, which he said have turned into interrogation centers for political opponents.
“Phase Two is not going to proceed,” Alkhatib, senior fellow at the Atlantic Council, said in a call with journalists on Tuesday.
Under the plan, the first stage included Hamas releasing all the remaining hostages, both living and deceased, who were kidnapped by Hamas-led Palestinian terrorists during their Oct. 7, 2023, invasion of and massacre across southern Israel. In exchange, Israeli released thousands of Palestinian prisoners and detainees and partially withdrew its military forces in Gaza.
Currently, the Israeli military controls 53 percent of Gaza’s territory, and Hamas has moved to reestablish control over the other 47 percent. However, the vast majority of the Gazan population is located in the Hamas-controlled half, where the Islamist group has been imposing a brutal crackdown.
The second stage of the US plan was supposed to install an interim administrative authority — a so-called “technocratic government” — deploy an International Stabilization Force — a multinational force meant to take over security in Gaza — and begin the demilitarization of Hamas, the Palestinian terrorist group that has ruled the enclave for nearly two decades.
“The International Stabilization Force is dead on arrival,” Alkhatib said. “The gap between what the force is meant to do versus the expectation of the volunteers is too wide.”
Alkhatib’s comments stood in stark contrast to those of US President Donald Trump, who on Wednesday told reporters at the White House that phase two of his Gaza peace plan was “going to happen pretty soon.”
“It’s going very well. We have peace in the Middle East. People don’t realize it,” Trump said. “Phase two is moving along. It’s going to happen pretty soon.”
However, Israel and Hamas have not actually reached an agreement regarding the second phase.
The United States had hoped to scale back its role in its newly built Civil-Military Coordination Center in the Israel city of Kiryat Gat, Alkhatib said, while pushing regional partners to assume responsibilities they lack the capacity or willingness to take on.
However, Saudi Arabia and the United Arab Emirates are “furious” that the process has placed Qatar and Turkey, both longtime backers of Hamas, in what Alkhatib called the “driver’s seat,” giving them outsized influence over Gaza without requiring them to shoulder the financial burden.
“You put the Qataris in the driver’s seat, then why don’t you make them commit a billion dollars?” Alkhatib said.
Egypt and Jordan, meanwhile, lack the money and resources to train security personnel on the ground, while other partners like Pakistan and Indonesia have made clear they will not take part in disarming Hamas.
“Israel is the only body in the world — from a brute force perspective — that can take on Hamas,” he said, arguing that the Islamist group had been “very close to defeat” before the US-brokered ceasefire took effect in October, though at an extreme cost for Gazans and after a two-year campaign he said was at times undermined by far-right elements in the Israeli government.
Meanwhile, Hamas is building a new tax economy around the flow of goods into Gaza. Alkhatib described a sharp rise in commercial shipments alongside humanitarian aid, with merchants paying 50 percent of the value of the goods in taxes and fees.
“The same Qassam brigadiers [Hamas operatives] who were in tunnels throwing IEDs [improvised explosive devices] at Israeli soldiers are now protecting commercial goods trucks,” he said.
He added that Hamas was continuing to seize control of the humanitarian pipeline, imposing charges on aid shipments and asserting authority over the 800 to 900 trucks entering Gaza each day.
Alkhatib’s comments came one day before the research institution NGO Monitor, which tracks anti-Israel bias among nongovernmental organizations, released a new report revealing how Hamas has long run a coordinated effort to penetrate and influence NGOs in Gaza, systematically weaponizing humanitarian aid in Gaza and tightening its grip over foreign NGOs operating in the territory.
The terrorist group has also stepped up the recruitment of teenagers, described by Alkhatib as “child soldiers,” to help enforce control over goods and movement.
Gaza’s three main hospitals — Shifa, Nasser, and Al-Aqsa — have been turned into “pseudo-government operation centers,” Alkhatib said, with the terrorist group embedding elements of its Interior, Economy, and Finance ministries inside the compounds, and using them to interrogate political opponents, levy financial penalties on businessmen, and oversee arrests.
Alkhatib said the difficulty of speaking candidly about Hamas’s conduct has created a distorted public conversation.
“I can’t say these things without journalists saying, ‘Ahmed, I can’t believe you’re repeating Israeli talking points,’” he said. “Meanwhile, you talk to any child in Gaza about what’s happening [in the hospitals],” he added, noting that Gazans have circulated a grim joke that Hamas has “come out of the labor and delivery department” — a reference to operatives hiding in maternity wards and using pregnant women as human shields.
Part of the postwar landscape now includes several anti-Hamas militias, loosely aligned under the Abu Shabab group. While some Muslim Brotherhood–aligned outlets, including Al Jazeera, have claimed the Israel Defense Forces plan to dismantle these militias, Alkhatib argued the opposite is more likely, predicting the IDF will lean on them as the only armed actors available for post-ceasefire “mop-up” operations against Hamas cells.
In late October, The Algemeiner reported that four Israel-backed militias fighting Hamas are moving to fill the power vacuum in Gaza, pledging to cooperate with most international forces involved in rebuilding the enclave but vowing to resist any presence from Qatar, Turkey, or Iran.
Iran, like Qatar and Turkey, has spent years supporting Hamas.
Based in Khan Younis, Hossam al-Astal, commander of the Counter Terrorism Strike Force, said his group and three allied militias had coordinated in recent weeks to secure areas vacated by Hamas.
The militias, mainly in southern Gaza, are not part of US President Donald Trump’s proposed plan for a technocratic administration in the enclave.
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In ‘The Secret Agent,’ a peek into Brazilian Jewish history — and a warning against propaganda
When we first meet Marcelo in the fiction film The Secret Agent, the only thing that’s clear is that he’s on the run — we’re not sure that Marcelo is his real name, who he’s on the run from, or why. As the story, set in 1977 Brazil, unravels, we learn government officials and hired killers are working together to take Marcelo down and strip him of any credibility he had in his pre-fugitive life — even if that means manipulating the press.
But the film also spends time on the characters Marcelo meets while hiding among others being persecuted by the military dictatorship in the city of Recife, illustrating the diversity of the people affected by the fascist regime.
One of those characters is a man many assume is an escaped Nazi; in fact, however, he is a Holocaust survivor.
The audience’s introduction to the survivor, Hans, played by German actor Udo Kier in his final film role before his death, is not a pleasant one. A corrupt police chief named Euclides brings Marcelo to Hans’ tailor shop, insisting there is something interesting he must see there. Euclides then forces Hans to lift his shirt and show his scars — something Euclides clearly regularly has the man to do as we can see by Hans’ immediate sour reaction to the chief.
Euclides believes the intense, sprawling scar tissue tells a glorious military story of a Nazi who evaded capture.
“He’s just fascinated with, I don’t know, maybe Nazi Germany, with the German soldier, or the idea of the German soldier,” explained director Kleber Mendonça Filho in a video interview. “And he seems to have a one track mind in terms of thinking that Hans, because he’s German, must have been a heroic soldier in the German army in the Second World War, which explains why he’s still alive.”
But, as the audience learns through a conversation Hans has with an employee in German — and a shot of the menorah he has tucked away in his office — he is actually a Jewish Holocaust survivor. His wounds are a testament to surviving violent antisemitism, not markers of fighting for militaristic ideals the police chief believes they share.
“Identity can be on your body,” Filho said. “In the scars that you have, in the tattoos that you have, in the way that you have collected physical experience throughout life.”
Like many of the elements in the film, the character of Hans was inspired by Filho’s own memories of growing up in Recife during the Brazilian military dictatorship, known for its violent suppression of media and political dissidents, that ruled the country from 1964-1985. Even though Filho was only 9 years old at the time the film is set, he remembers a lot from that time in his life, including an old Romanian tailor his father visited in the downtown area that they recreated in the film.
Filho combined this character from his life with the experience of growing up in an area with a strong Jewish presence. Recife was the site of Brazil’s first organized Jewish community, which consisted of Dutch Jews, who arrived with other Dutch colonialists, and Sephardic Jews escaping the Portuguese and Spanish Inquisitions. Between 1636 and 1640, these Jews built the first synagogue in the Americas, Kahal Zur Israel, which was turned into a museum in 2001.
In 1654, the Portuguese expelled Dutch Colonists and Jews from Brazil, but another wave of Jewish immigration from Eastern Europe in the 1910s revitalized Recife’s Jewish population. Even though Filho isn’t Jewish, he had a lot of Jewish friends throughout his life, even styling the marine biologist in the film off of one of them.
Although The Secret Agent takes place in 1977, Filho saw events similar to those he wrote into the film play out around him under the presidency of Jair Messias Bolsonaro, which lasted from 2019 to 2023.
Filho said that “a lot of the logic of what was happening under the Bolsonaro regime seemed to mimic” the military regime of the 20th century “in a fetishistic way.”
“Words like torture were now being thrown around,” he said, “misogynistic treatment of women in words that would be questionable in 1977 and completely alien and unacceptable today.”
Filho said the country also experienced a renewed period of racism and xenophobia under Bolsonaro, encouraged by the policies of the government. And those were sometimes overtly inspired by admiration for Nazi Germany; then-Special Secretary Roberto Alvim was removed from his post after just a few months for plagiarizing a speech from Nazi Propaganda Minister Joseph Goebbels.
Today, in the United States, many are worried that Nazis are being reimagined as the good guys, as Holocaust deniers like Nick Fuentes are given increased attention by news pundits and the Trump administration normalizes relations with the far-right groups.
Much of the plot of The Secret Agent concerns the rewriting of history through propaganda and media censorship. And the intimate and abusive interaction between the police chief and Hans feels like a particularly salient demonstration of how easily facts can be written over to fit the world someone might want to see.
The post In ‘The Secret Agent,’ a peek into Brazilian Jewish history — and a warning against propaganda appeared first on The Forward.