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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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Providence voters pass ballot initiative that could lead to divestment of city funds from Israel
(JTA) — Voters in Providence, Rhode Island, have approved a ballot measure that could result in the city divesting public funds from Israel, according to local media, in a major victory for the Israel boycott movement.
In a major victory for the Israel boycott movement, voters in Providence, Rhode Island, have approved a ballot measure that could result in the city divesting public funds from Israel, according to local media.
With 81 of 82 polling locations partially reported, the Rhode Island Board of Elections tallied 75% voting to approve the measure versus 25% rejecting. Both the Rhode Island Current and the Boston Globe report the measure was approved.
“We are overjoyed that the city of Providence has voted — by more than a 3 to 1 margin — to divest our collective dollars from support for genocide and ethnic cleansing,” Lex Rofeberg, who runs the alternative Jewish engagement network Judaism Unbound and was an organizer with the Providence divestment initiative, told JTA. “This historic moment can serve as an example for other cities around the country hoping to align their investments with their values.”
The ordinance calls for the capital city to refrain from investing in “foreign countries conducting ethnic cleansing, apartheid, illegal military occupation, or genocide.” Though the ballot language does not mention Israel by name, it was heavily supported by local pro-Palestinian groups and opposed by some Jewish and pro-Israel groups.
A representative for the Jewish Alliance of Greater Rhode Island previously told the Jewish Telegraphic Agency that the group would explore legal options to challenge the ballot measure in the event that it passed.
The vote makes Providence the largest municipality yet to vote in favor of some form of Israel divestment, following the lead of Somerville, Massachusetts, whose voters approved a nonbinding divestment measure last year. Providence is home to an estimated 15,000 Jews, or around 7% of its population. Progressive Jewish groups, including the local chapter of Jewish Voice for Peace, were among the ballot measure’s advocates.
The city’s mayor, Brett Smiley, a pro-Israel Democrat who converted to Judaism while in office, lost his primary to a democratic socialist, an early indicator of which way the divestment vote would go.
Activist initiatives to challenge U.S. financial aid to Israel have picked up steam in the years since the Oct. 7, 2023 Hamas attacks and ensuing Gaza war. On the morning of Election Day, President Donald Trump, who described aid to Israel as a political liability, announced the U.S. would end nearly $4 billion in annual military aid to Israel by the end of the year.
The post Providence voters pass ballot initiative that could lead to divestment of city funds from Israel appeared first on The Forward.
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Republican Lawler concedes to Democrat Conley in fierce battle for Jewish vote in NYC suburbs
(JTA) — Republican congressman Mike Lawler has conceded to Democratic challenger Cait Conley, a former national security official, after competing fiercely for Jewish voters in the lower Hudson Valley of New York.
Lawler has been a staunchly pro-Israel member since joining Congress in 2023, and was endorsed by the Republican Jewish Coalition and the pro-Israel lobbying group AIPAC.
Conley was endorsed by the pro-Israel group Democratic Majority for Israel, and has said she supports Israel while opposing the Benjamin Netanyahu government.
Lawler, who is Catholic, has deep ties to the district’s large Orthodox Jewish population, and touted their support recently when asked about the neck-and-neck polling.
Both Lawler and Conley have tried tying their opponent to polarizing figures in their respective parties. Lawler has asserted that Conley, a moderate, will not separate herself from the progressive wing of the Democratic Party and particularly New York City Mayor Zohran Mamdani, who has a lower favorability rating outside the city. Conley denounced Mamdani’s statement on the three-year anniversary of the Oct. 7, 2023 attack after Lawler challenged her to do so during a debate.
Conley, meanwhile, has tied Lawler to President Donald Trump, accusing him of being a rubber stamp for Trump’s legislative priorities.
The post Republican Lawler concedes to Democrat Conley in fierce battle for Jewish vote in NYC suburbs appeared first on The Forward.
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In early LA mayoral results, Karen Bass holds slim lead over Nithya Raman, who sparred with DSA on Israel
Early returns in the Los Angeles mayoral election showed incumbent Karen Bass with a slim lead over Councilmember Nithya Raman, whose comments on Israel became a flashpoint in the race.
The first batch of results — totaling about 500,000 votes — showed Bass leading Raman, 50.8% to 49.2%.
The final outcome may not be known until Wednesday or later, a common occurrence in tight California races due to the preponderance of mail-in ballots. Nearly 90% of California voters did so by mail in the June primary.
But if the primary results are any indication, Bass’ lead may evaporate as more votes are counted.
In the June 2 open primary — a system in which the top two vote-getters from any party advance to a runoff — Raman trailed a Republican, Spencer Pratt, by eight points for second place behind Bass. She won the ensuing batches of mail-in ballots, but did not pass Pratt until June 7. She ultimately surpassed him by more than four percentage points.
Raman, a member of the Democratic Socialists of America, has clashed with the organization — and frustrated many of her Jewish constituents — while trying to strike a balance on Israel. She has called the war in Gaza a genocide, but declined to adopt the Boycott, Divestment and Sanctions platform — a stance that led the DSA to consider expelling her.
Bass, a mainstream Democrat who served six terms in Congress before running for mayor in 2022, entered the race as a historically unpopular incumbent, largely thanks to her response to the 2025 Los Angeles wildfires. Raman endorsed Bass prior to declaring her own candidacy on the last day to enter the race, a move Bass has characterized as a personal betrayal.
The polls swung back and forth in the weeks leading up to the election. Bass, who won most labor endorsements, was leading until September, when one poll sponsored by the Los Angeles Times showed Raman ahead by 11 points with a third of voters still undecided. A follow-up poll by the Times last week showed the two in a dead heat.
Unlike many other DSA candidates up for election across the country on Tuesday, Raman, an urban policy wonk who immigrated to the U.S. from India when she was 6, never made Israel a focal point of her campaign. Instead, she focused more on housing, homelessness and budget policy.
But her membership in the DSA, an interview she granted Hasan Piker during the primary and the genocide comments dogged her anyway, especially among Jewish Angelenos.
Raman, after publicly condemning the DSA’s anti-Israel statements after Oct. 7, sponsored a resolution for a ceasefire and return of hostages in March 2024, disappointing mainstream Jewish groups who called the motion one-sided. Then, during the primary, Raman told Piker she believed the Gaza war was a genocide and that Israel was an apartheid state. She also said she would not seek the endorsement of pro-Israel Democratic party groups as she had in 2024.
Her record on Israel seemed likely to come up when Raman participated in the candidate forum for Jewish voters Sept. 29. But Raman struggled to get through answers about the DSA, Piker and especially genocide and BDS — which she called a “legitimate form of peaceful protest” — leading to loud audience groans. During Bass’ turn on stage, the mayor said she did not support BDS and did not believe the war in Gaza was a genocide.
Mail-in voters historically skew to the left, and the primary vote may offer a preview of the margin Raman might need.
In that election, about 58% of the total votes were tallied election night, when Bass led Raman 36.5% to 21%. Raman got the biggest share of the ensuing ballot batches, beating Bass by about five percentage points.
The post In early LA mayoral results, Karen Bass holds slim lead over Nithya Raman, who sparred with DSA on Israel appeared first on The Forward.
