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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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Epstein Files Spark Global Surge in Antisemitism on Social Media, Study Finds
Late financier and convicted sex offender Jeffrey Epstein is seen in this image from the US Justice Department’s file of Epstein, released by the House Oversight Committee Democrats Washington, DC, US, on Dec. 18, 2025. Photo: House Oversight Committee Democrats/Handout via REUTERS
The public release of millions of files related to the late financier and sex offender Jeffrey Epstein has ignited a storm of antisemitism online, with social media platforms becoming flooded with Nazi glorification, anti-Jewish conspiracy theories, and coordinated hate campaigns, according to a new report.
On Tuesday, the Germany-based nonprofit Democ — an association of journalists, academics, and media professionals dedicated to documenting and countering anti-democratic movements — published a new study exposing the scope, narratives, and tactics fueling unprecedented online antisemitism, while revealing the systemic failure of platform moderation to stop it.
Following the US Justice Department’s release last month of millions of documents collected in the criminal cases against Epstein and his associates, Democ reported an explosive surge in antisemitic content across multiple social media platforms, fueling a massive and coordinated wave of online hate.
According to the study, antisemitic users are exploiting Epstein’s Jewish heritage as a pretext to openly express hatred toward Jews, amplifying conspiracy theories that falsely attribute the sex abuse scandal entirely to the Jewish community.
For example, the report found that just 55 Instagram Reels offering explicitly antisemitic takes on the Epstein scandal were viewed 114.4 million times, receiving over 6.7 million likes and more than 82,000 comments.
“On Instagram, we are seeing an unprecedented and seemingly endless stream of antisemitic videos related to the Epstein case,” Grischa Stanjek, managing director of Democ, told the German newspaper Die Welt.
With antisemitic videos traced to the US, Pakistan, Spain, and Germany, Stanjek warned that the phenomenon has become a global surge, constantly fueled by new posts and hateful comments — some even openly glorifying Adolf Hitler.
“The views on explicitly antisemitic videos and comments about Hitler now exceed the reach of major media outlets,” she said.
“The Epstein scandal could unleash a wave of antisemitism on a scale comparable to the coronavirus pandemic or the events of Oct. 7,” Stanjek continued, referring to the Hamas-led invasion of and massacre across southern Israel on Oct. 7, 2023.
Democ’s analysis reveals that the Epstein case, which has captured international media attention, is being twisted to fuel dangerous conspirative narratives rooted in long-standing myths of Jewish control and influence.
For example, one video cited in the report, with over 17.8 million views, falsely identifies Epstein as Israeli, suggesting a connection between his identity and his crimes.
The newly released report also explains that online users exploit subtle references to glorify Hitler or spread antisemitic content undetected, and some avoid directly sharing swastikas by combining them with other symbols.
“If the Austrian painter had won, we wouldn’t be in this timeline,” wrote one user, whose post received 127,772 likes.
According to Democ, referring to Hitler as “the painter” — a nod to his early artistic ambitions — is a tactic used to bypass social media platforms’ automated filters and detection systems.
Given the alarming algorithmic amplification of hate speech and systemic moderation failures, Stanjek urges social media platforms to take decisive action against antisemitic content, including its removal.
“The algorithm detects interest in antisemitic takes on the scandal and amplifies it,” Stanjek said. “It becomes increasingly common: Epstein as the devil, Hitler as a hero.”
“Meta aims to promote more freedom of expression … But fear of overregulation should not let open antisemitism and glorification of Hitler reach millions of viewers,” he continued.
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Hamas-Linked Nonprofit Launches Wikipedia Training Program to Smear Israel
Avishek Das / SOPA Images via Reuters Connect
A human rights organization with alleged links to Hamas has launched a new initiative to train Palestinians to edit Wikipedia pages about Israel and the war in Gaza, fueling ongoing concerns that the popular online encyclopedia promotes anti-Israel propaganda and antisemitic narratives.
Euro-Med Human Rights Monitor, a Switzerland-registered nonprofit founded in 2011, announced last week the third round of its “WikiRights” project in the Gaza Strip. According to the group’s official press release, the program will train 12 young Palestinians in human rights documentation and professional Wikipedia editing in both Arabic and English, with a focus on what it calls documenting “genocide in Gaza.”
The organization says participants will conduct field interviews with victims and witnesses and produce what it describes as “documentation-based articles” to be uploaded or incorporated into Wikipedia. The aim, according to the group, is to fill what it characterizes as “knowledge gaps” and to counter narratives it believes marginalize Palestinian accounts.
“Training young people to edit Wikipedia content seeks to transform victims of genocide in Gaza from mere statistics into storytellers, especially given the recent failures of some platforms or their complicity in not conveying the scale of genocide,” said Euro-Med Monitor’s Chief Operations Officer Anas Jerjawi.
But the initiative is drawing scrutiny in Israel and among watchdog groups who argue it represents an organized effort to shape one of the world’s most influential information platforms during an ongoing war.
NGO Monitor — an independent Jerusalem-based research institute that tracks anti-Israel bias among nongovernmental organizations — published a profile on Tuesday raising concerns about Euro-Med Monitor’s leadership and transparency. The watchdog notes that founder and chairman Ramy Abdu and former chair Mazen Kahel were listed by Israeli authorities in 2013 among individuals and entities allegedly associated with Hamas operatives in Europe. Abdu was later sanctioned by Israel under its counter-terrorism regulations.
Euro-Med Monitor has presented itself as an independent human rights body and states that it does not receive government or factional funding. However, NGO Monitor says the group does not publicly disclose detailed financial documentation, raising questions about funding transparency.
Israeli officials have long argued that Hamas and affiliated networks operate not only militarily but also through political, legal, and media channels to influence international opinion.
The WikiRights program focuses on training participants to create and edit entries related to the Israel-Hamas war, including content framed around allegations of genocide and systemic human rights violations.
Wikipedia, one of the most widely accessed reference websites globally, claims it operates under strict neutrality and verifiability policies. However, conflict-related pages, particularly those involving Israel and the Palestinians, have frequently been the subject of intense “edit wars,” coordinated campaigns, and administrative interventions.
Investigations by websites such as Pirate Wires have exposed intricate efforts by ideologically motivated Wikipedia editors to insert explosive language in reference to Israel with the implied goal of weaponizing the website’s reputation as a neutral source of information to launder biased viewpoints about the Jewish state. For instance, Wikipedia asserts that the war in Gaza is a so-called “genocide.” Editors have also softened language regarding Hamas and its Oct. 7, 2023, massacre across southern Israel, seemingly to depict the terrorist group in a more positive light.
Euro-Med Monitor’s press release states that the latest round of the program emphasizes “live field documentation,” encouraging trainees to interview people and incorporate firsthand accounts into articles. The organization says the goal is to transform victims “from mere statistics into storytellers.”
Critics argue that such framing signals a predetermined narrative rather than a neutral research effort.
Euro-Med Monitor’s announcement comes six months after the US House Committee on Oversight and Government Reform opened an investigation into the Wikimedia Foundation, the nonprofit that operates the Wikipedia website, demanding answers over concerns that hostile foreign actors are exploiting the online encyclopedia to insert anti-Israel or antisemitic framing designed to sway audiences.
Earlier last year, the US Justice Department warned the Wikimedia Foundation that its nonprofit status could be jeopardized for possibly violating its “legal obligations and fiduciary responsibilities” under US law. Specifically, the department expressed concern about accusations that the online encyclopedia has spread “propaganda” and allowed “foreign actors to manipulate information” while maintaining a systemic bias against Israel.
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Nearly Half of Jewish Students Report Experiencing Antisemitism on US College Campuses, Survey Finds
A student puts on their anti-Israel graduation cap reading “From the river to the sea” at the People’s Graduation, hosted for Mahmoud Khalil and other students from New York University. Photo: Angelina Katsanis via Reuters Connect
The campus antisemitism crisis has changed the college experience for American Jewish students, affecting how they live, socialize, and perceive themselves as Jews, according to new survey results released by the American Jewish Committee (AJC) in partnership with Hillel International.
A striking 42 percent of Jewish students reported experiencing antisemitism during their time on campus, and of that group, 55 percent said they felt that being Jewish at a campus event threatened their safety.
The survey also found that 34 percent of Jewish students avoid being detected as Jews, hiding their Jewish identity due to fear of antisemitism.
Meanwhile, 38 percent of Jewish students said they decline to utter pro-Israel viewpoints on campus, including in class, for fear of being targeted by anti-Zionists. The rate of self-censorship is significantly higher for Jewish students who have already been subjected to antisemitism, registering at 68 percent.
“No Jewish student should have to hide their identity out of fear of antisemitism, yet that’s the reality for too many students today,” Hillel International chief executive officer Adam Lehman said in a statement on Tuesday. “Our work on the ground every day is focused on changing that reality by creating environments where all Jewish students can find welcoming communities and can fully and proudly express their Jewish identities without fear or concern.”
The survey, included in AJC’s new “The State of Antisemitism in America” report, added that 32 percent of Jewish students feel that campus groups promote antisemitism or a learning environment that is hostile to Jews, while 25 percent said that antisemitism was the basis of their being “excluded from a group or an event on campus.”
Jewish students endure these indignities while preserving their overwhelming support for Israel. Sixty-nine percent of those surveyed identified caring about Israel as a central component of Jewish identity and 76 percent agreed that calling for its destruction or describing it as an illegitimate state is antisemitic.
“While we welcome the fact that the vast majority of campuses have not been disrupted by uncontrolled protests in the past year, the data make clear that Jewish students are still experiencing antisemitism on their campuses,” Laura Shaw Frank, the AJC’s vice president of its Center for Education Advocacy, said in a statement. “This survey gives us a critical look into the less visible, but no less important problems, that Jews face on campus.”
She continued, “Understanding the ways in which Jews are being excluded and changing their behavior out of fear of antisemitism is vitally important as we work with institutions of higher education to create truly inclusive campus communities.”
The AJC and Hillel’s survey results are consistent with others in which Jewish students have participated in recent months.
According, to a recent survey of Jewish undergraduates of the University of Pennsylvania (Penn), a significant portion of Jewish students still find the climate on campus to be hostile and feel the need to hide their identity over two years after the campus saw an explosion of extreme anti-Zionist activity and Nazi graffiti.
The survey, conducted by Penn’s local Hillel International chapter, found that 40 percent of respondents said it is difficult to be Jewish at Penn and 45 percent said they “feel uncomfortable or intimidated because of their Jewish identity or relationship with Israel.”
Meanwhile, the results showed a staggering 85 percent of survey participants reported hearing about, witnessing, or experiencing “something antisemitic,” as reported by Franklin’s Forum, an alumni-led online outlet which posts newsletters regarding developments at the university. Another 31 percent of Jewish Penn students said they feel the need to hide their Jewishness to avoid discrimination, which is sometimes present in the classroom, as 26 percent of respondents said they have “experienced antisemitic or anti-Israel comments from professors.”
Overall, 80 percent of Jewish students hold that anti-Israel activity is “often” antisemitic and that Israel’s conduct in war is “held to an unfair standard compared to other nations.”
College faculty play an outsized role in promoting antisemitism on the campus, according to a new study by AMCHA Initiative which focused on the University of California system. The study, titled “When Faculty Take Sides: How Academic Infrastructure Drives Antisemitism at the University of California,” exposed Oct 7 denialism; faculty calling for driving Jewish institutions off campus; the founding of pro-Hamas, Faculty for Justice in Palestine groups; and hundreds of endorsers of the boycott, divestment, and sanctions (BDS) movement against Israel.
The University of California system is a microcosm of faculty antisemitism across the US, the AMCHA Initiative explained in the exhaustive 158-page report, which focused on the Los Angeles, Berkeley, and Santa Cruz campuses.
“The report documents how concentrated networks of faculty activists on each campus, often operating through academic units and faculty-led advocacy formations, convert institutional platforms into vehicles for organized anti-Zionist advocacy and mobilization,” the report stated. “It shows how those pathways are associated with recurring student harms and broader campus disruption. It then outlines concrete steps the UC Regents can take to restore institutional neutrality in academic units and set enforceable boundaries so UC resources and authority are not used to advance activist agendas inside the university’s core educational functions.”
Follow Dion J. Pierre @DionJPierre.