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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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New U2 album includes Israeli poem and a song about slain Palestinian activist
(JTA) — U2 frontman Bono delivered sharp criticism of Israeli Prime Minister Benjamin Netanyahu and lavish praise on Jewish tradition in an interview released Wednesday alongside the band’s new EP, titled “Days of Ash.”
The album — the first from U2 since 2017 — includes a song memorializing Palestinian activist Awdah Hathaleen, who was killed by an Israeli settler in the West Bank in July as well as a recitation of the anti-war poem “Wildpeace” by Israeli poet Yehuda Amichai.
“As with Islamophobia, antisemitism must be countered every time we witness it. The rape, murder and abduction of Israelis on Oct. 7 was evil,” Bono said. “But self-defense is not defense for the sweeping brutality of Netanyahu’s response, measured but the deaths of tens of thousands of Palestinians.”
Bono’s criticism of Netanyahu alongside the EP’s release comes months after the Irish artist broke his silence on the war in Gaza in August, writing at the time on social media that “the government of Israel led by Benjamin Netanyahu today deserves a categorical and unequivocal condemnation.”
In the immediate aftermath of Oct. 7, Bono had struck a different tone, standing out among other artists for paying tribute to the hundreds of “beautiful kids” murdered at the Nova music festival during a performance.
The new politically charged EP comprises six songs that address a series of high-profile deaths in recent years, including the killing of Sarina Esmailzadeh by Iranian security forces in 2022 and the fatal shooting of Renee Good by a U.S. Immigration and Customs Enforcement agent last month.
The Amichai recitation comes immediately before the song memorializing the death of Hathaleen, titled “One Life at a Time.”
In a wide-ranging interview about the band’s latest EP that accompanied its release, Bono lamented that Judaism was “being slandered by far-right fundamentalists from within its own community.”
He added, “While I’m someone who is a student of, and certainly reveres, the teachings in many of the great faiths, I come from the Judeo-Christian tradition and so I feel on safe ground when I suggest: There has never been a moment where we needed the moral force of Judaism more than right now, and yet, it has rarely in modern times been under such siege.”
Bono noted that another song on the EP, titled “The Tears of Things,” takes inspiration from a book of the same title by Richard Rohr, which Bono said made the case that “the greatest of the Jewish prophets found a way to push through their rage and anger at the injustices of the day … until they ended up in tears.”
Critiquing Netanyahu’s prosecution of the war in Gaza, Bono then cited the words of prominent Israeli historian Yuval Noah Harari, who has described the war in Gaza as a “spiritual catastrophe for Judaism itself.”
“As if all Jews are to blame for the actions of Netanyahu, Smotrich and Ben Gvir. … It’s insane, but the waters get even muddier when anyone criticizing the lunacy of the far right in Israel is accused of antisemitism themselves,” continued Bono.
The post New U2 album includes Israeli poem and a song about slain Palestinian activist appeared first on The Forward.
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HaKarot HaTov: Artificial Intelligence Can Never Replace Human Love and Wonder
Illustrative: Fourth grade students from Kibbutz Parod with certificates they received from the Israel Antiquities Authority for finding and turning in an ancient oil lamp. Photo: IAA.
One of the things that primary teachers regularly encounter is children calling them “mom” or “dad.” This is usually followed by serious embarrassment on behalf of the child, and possibly nervous laughter from their classmates.
Most teachers will just smooth incidents like this over, but the good ones will perhaps reflect on its underlying meaning — how in a very real sense for the child, they can temporarily become the child’s mother or father. It’s an expression of the incredibly important role teachers play in the lives of children, acting as the adult presence that bridges across from their family existence to their encounters with the larger world. This is what, unconsciously, children are tapping into when they mix up “mom” and “miss.”
Teachers are really important to kids — and the emotional investment that teachers make in children, and that children make in teachers, is enormous. Sometimes teachers can even provide the love and care that a child’s parents cannot. Teachers matter. Or at least they did.
What it seems the future holds, as AI models improve exponentially, is children each having their own AI-powered tutor responding in real time to their learning needs. AI’s ability to gauge the progress, challenges, and requirements of each child are likely far beyond anything a human teacher could ever hope to achieve. I don’t doubt that this is coming soon, and that many parents, and many governments, will be thinking of the undeniable benefits that these AI tutors will bring.
They don’t need a salary, they don’t need time off, and they can be there at any time of day. On top of that, millions of children are already using AI chat bots for emotional support. AI tutors will soon combine academic and emotional and pastoral support in one package. Unlike human teachers, they will never get tired, or angry, or disappointed, or get distracted from their charges’ needs.
We might wonder why any of this might be a problem. In a near future where robots will care for the elderly, do our shopping, and undertake surgery, and other AI bots will be our lawyers and accountants, as they already are our software engineers, why does it matter if children are taught by AI tutors?
Perhaps it doesn’t. Perhaps children and parents won’t be able to tell the difference, or even care if they can. Having human teachers won’t be important. Maybe we will just need a few humans to check if the AI tutors are on track to ensure that the kids of the future (or the kids of next year) learn enough to read and write, and to count well enough so that they don’t spend their universal basic income all at once.
I had a friend who was a great teacher who taught in Jewish schools in London. He died a decade ago, far too young. He was dyslexic and he told me how he used to share this with his pupils and get them to help him with his spelling on the board. A small thing perhaps, but I just think how much this communicated to those young people — about dealing with adversity, compassion, and empathy. I also remember how, when I was walking with him, we might bump into some of his old pupils. Always, they were so pleased to see him.
He was still “sir,” someone important in their lives, who had helped them navigate the path from their families, out to the world as independent adults. There was also, I would venture, something there that no robot teacher or AI tutor could ever truly have. That thing was love. The love that teachers bring to their work, that drives their professionalism and their commitment and care for the next generation.
Children know that teachers are not parents — that they only come into their lives for a short time and then leave. Yet they also know that just like their parents, teachers can love and care about them — really care about what happens to them. Children also learn how adults apart from their parents can, like my friend, not be perfect, and not know everything, but still set an example through their own behavior, and push them to achieve or keep going, even when it is challenging. They can feel how this connection with adults, with other human beings, molds and creates their adult selves.
Another thing that my friend’s pupils had was gratitude. As Dostoevsky wrote, gratitude is a fundamentally human quality, because someone has to give it, and someone has to receive it. But Judaism recognized this decades before the Russian literary geniuses of the 19th century.
The Jewish concept of HaKarot HaTov or “Recognizing the Good” means gratitude, but it also implies something transcendent — the wonder of just taking the time to stop and reflect on what we have. HaKarot HaTov teaches us that it’s through gratitude to other people that we come closer to G-d. Large language models and algorithms don’t have aims, or desires, or feelings. They can’t love. AI tutors quite literally are incapable of caring whether the children they work with live or die. They can’t receive gratitude from their students, or give it, not really, because there is no “them.” Perhaps we should think more than twice before we sign up to an education system where children have no one to say thank you to.
Joseph Mintz is Professor of Inclusive Education at UCL. Follow him @jmintzuclacuk. His views are his own and do not reflect those of his employers.
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The Palestinian Authority Just Paid ‘Pay-for-Slay’ Salaries to 8,000 Terrorists
The opening of a hall that the Palestinian Authority named for a terrorist who killed 125 people. Photo: Palestinian Media Watch.
The mask is off: The Palestinian Authority (PA) announced that 8,000 terrorist prisoner pensioners would receive their monthly Pay-for-Slay “pension” salary this week — and confirmations of receipt of the deposits are already being observed over social media.
A Palestinian social media post confirming Pay-for-Slay payments have gone out.
The minimum amount for such salaries is 4,000 shekels for terrorists who spent five years in prison. Going by that minimum, the PA just paid these terrorists — which constitute only one third of all Pay-for-Slay recipients — at least 32 million shekels — over US $10 million.
However, in actuality, this most conservative estimate is far lower than the amount that was likely paid out, as some of the more infamous terrorists released in recent hostage deals have spent 30 or more years in prison. Terrorists with such status receive at least 12,000 shekels each month.
A chart detailing Palestinian payments to terrorists.
One year after PA President Mahmoud Abbas promised the US, Canada, UK, Australia, and the EU that he was ending Pay-for-Slay, there is no escaping the fact that this was just another deception and a lie.
The PA remains an unreformed sponsor of terror.
The author is a contributor to Palestinian Media Watch, where a version of this article first appeared.