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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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Report: Khamenei Moved to Underground Bunker in Tehran
Iran’s Supreme Leader Ayatollah Ali Khamenei speaks in a televised message, after the ceasefire between Iran and Israel, in Tehran, Iran, June 26, 2025. Photo: Office of the Iranian Supreme Leader/WANA (West Asia News Agency)/Handout via REUTERS
i24 News – Amid tense expectation of US strike on key assets of the Islamic regime, Iran’s Supreme Leader Ali Khamenei was moved into a special underground bunker in Tehran, the Iran International website reported on Saturday.
The report further added that the supreme leader’s third son Masoud Khamenei has taken over day-to-day management of the leader’s office, functioning as the de facto main channel for coordination vis-à-vis the executive branches of the government and the security forces.
The report describes Khamenei’s hideout as a “fortified site with interconnected tunnels.”
On Thursday US President Donald Trump said that a “massive” naval force was heading toward Iran.
“We have a lot of ships going that direction just in case. We have a big flotilla going in that direction. And we’ll see what happens,” Trump told reporters.
“We have an armada. We have a massive fleet heading in that direction, and maybe we won’t have to use it. We’ll see,” Trump added.
The USS Abraham Lincoln, along with three destroyers, was spotted making its way to the Middle East from Asia, according to ship-tracking data.
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Israel, Syria to Finalize US-Brokered Security Deal ‘Soon,’ as ‘Developments Accelerate Noticeably’
Syria’s interim President Ahmed al-Sharaa speaks during a Ministerial formation of the government of the Syrian Arab Republic, in Damascus, Syria, March 29, 2025. Photo: REUTERS/Khalil Ashawi
i24 News – Syrian and Israeli officials are expected to meet soon under US mediation, perhaps in Paris, to finalize a security agreement between Damascus and Jerusalem, a source close to Syrian President Ahmed al-Sharaa told i24NEWS on Saturday.
According to the Syrian source, the talks will also focus on various potential joint strategic and economic projects in the buffer zones between the two countries.
“There is very optimistic talk suggesting the possibility of even opening an Israeli embassy in Damascus before the end of this year, given the significant progress in the prospect of Syria joining the Abraham Accords,” the source said.
The original Syrian plan was limited to a security agreement and the opening of an Israeli liaison office in Damascus without diplomatic status, the source tells me. “But developments are accelerating noticeably under pressure from the United States, and specifically by President Trump, and amid growing Syrian openness.”
If Damascus manages to reach an integration agreement with the Druze in southern Syria, similar to its agreement with the Kurds in the northeast, and Israel commits to respecting Syria’s unity and territorial integrity, then al-Sharaa would be open to elevate the status of the agreement with Israel to more than just a security agreement, to also include diplomatic relations and an Israeli embassy in Damascus.
“The al-Sharaa government believes that a viable compromise to advance a peace process with Israel would include a 25-year lease for the Golan Heights, similar to the one Jordan previously signed with Israel over the border enclaves, turning it into a ‘Garden of Peace” of joint economic ventures,” the source said.
The source close to al-Sharaa also tells me that US President Trump is seeking to bring Israeli Prime Minister Netanyahu and President Al-Sharaa together for a peace agreement signing ceremony.
It should be noted that Israel has repeatedly rejected returning any part of the Golan Heights, let alone the entire territory.
On another front, the source stated that Damascus intends to adopt a new local administration system based on expanded administrative decentralization to enhance participation in local communities across all Syrian governorates.
According to the source, this solution would resolve persisting disputes with the Druze, Kurds, Alawites, and other minorities. A new Syrian government is expected to be formed within the next three months, the source added.
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What will become of the Dutch farm school that saved my father from the Nazis?
In North Holland, a grand community house rises above neighboring farms. Built in 1936 by students of Werkdorp Wieringermeer (Werkdorp means “work village”; Wieringermeer was the name of the township), the building held the dining room and classrooms of a Jewish farm school. A stunning example of Amsterdam School architecture, the Werkdorp’s brick and cobalt-blue facade dominates the polder, or land claimed from the sea.
Today, the land grows tulips. Nearby, Slootdorp (“Ditch Village”) honors the canals that carry the water away.
In 1939, the school sheltered 300 German-speaking Jewish students, including this reporter’s father, who arrived, his head shaved, on Jan. 4, from Buchenwald.

Why a Jewish farm school? In the 1930s, most young German and Austrian Jews were city dwellers and had no idea how to milk a cow, raise chickens, or plow land. But as the Nazis barred Jews from education and professions, farm laborers were the immigrants most wanted by the handful of countries accepting Jewish refugees.
Some 30 such training schools were established in Germany, modeled on the hachsharah throughout Europe that taught Jewish youth the skills to settle in what was then Palestine. The Werkdorp, the largest in Holland, was non-Zionist. Its objective was to send young farmers to any country that would take them.
Today, volunteers have assembled a grassroots museum that showcases the Werkdorp’s years, 1934 to 1941. Pinned to the walls inside are pictures taken by the Russian-American photographer Roman Vishniac, who visited in 1938, and by the Dutch photojournalist Willem van de Poll. They show students haying, plowing, feeding chickens, baking bread.

Also on the walls are images of the nearly 200 Werkdorpers who were not as lucky as my father. The Nazi official Klaus Barbie — who became known as the “Butcher of Lyon” for his harsh treatment of resistance fighters there — rounded up the Werkdorpers in 1941 and sent them east to concentration camps, where they were murdered.
A scroll of those victims’ names hangs near the entrance. In the huge kitchen, you can still see the kosher sinks, one tiled red and white for dishes for meat, the other black and white for dairy. Otherwise, the three floors of the great hall stand largely empty.
Protected from demolition by the Netherlands Agency for Cultural Heritage, the community house and its land have been owned since 2008 by Joep Karel who runs a private real estate company that builds housing. Karel pays for the building’s upkeep and opens it to cultural groups and schools.
But the developer has a grander plan. He wants to create a modern memorial center that tells the story of the Werkdorpers and the polder. To fund his venture, he would erect housing behind the community house, to be rented by migrant workers. In April 2020, the council of Hollands Kroon — the Crown of Holland, as the township is called today — approved such housing for 160 workers.
The organizers of the museum are uncertain: Will the project enhance their efforts, or thwart them?
A hero or a collaborator?
North Holland juts like the thumb of a right mitten into the North Sea. A decade before the community house was inaugurated in January 1937, the land beneath it was seabed. The first students, 11 boys and four girls, arrived in 1934 to live in barracks that had housed the polder’s builders. Their task: to build a school.
The farm school admitted refugees for a two-year course. Its purpose was to help them emigrate, the only way The Hague would allow the school to function. Residents spoke German; there was no need to learn the language of one’s temporary home.
Gertrude van Tijn, a leader of the Dutch Jewish refugees committee — tasked with finding countries that would accept thousands of Germans and Austrians forced to flee the Nazis — handled admissions. Most of the Werkdorp’s budget came from Dutch Jewish donors, with contributions from Jewish groups in Britain and America. Students’ families paid fees if they could.

The school was internationally recognized. James G. McDonald, the American high commissioner for refugees of the League of Nations, attended its opening ceremony. The legal scholar Norman Bentwich praised the village in The Manchester Guardian. Although the school was non-Zionist, Henrietta Szold, a leader of Youth Aliyah, brought 20 German teenagers there in 1936.
Werkdorp Wierengermeer helped at least 500 German and Austrian Jews, ages 15-25, escape the Nazi regime.
It was Van Tijn, a German Jew who’d married a Dutchman, who got my father, George Landecker, out of Buchenwald. He had been arrested in Frankfurt on Kristallnacht, the November 1938 pogrom, and sent east by train to Buchenwald.
In the camp he met his friends and teachers from Gross Breesen, a farm school in eastern Germany, from which he had graduated that May. Breesen was the Werkdorp’s sister farm school. By admitting the Breeseners and my father to the Werkdorp, Van Tijn got Dutch entry permits for all.
For the Gestapo in January 1939, such proof that a prisoner could leave Germany secured freedom.
Van Tijn saved thousands of young people like my father, but she worked with the Nazis to do so. After the war, historians and people seeking to repatriate Dutch Jews called her a collaborator. She moved to the United States and wrote a memoir, in which she criticized other Jewish leaders for their decisions under German rule. According to her biographer Bernard Wasserstein, she never published the memoir because she didn’t want to make money from describing the atrocities she had seen.
When my father arrived in 1939, the Werkdorpers were cultivating 150 acres — there was wheat, oats, rye, barley, and sugar beets for the animals: 60 cows, 40 sheep, and 12 workhorses. The residents raised chickens, grew vegetables, and baked their own bread. The school taught carpentry, welding and plumbing, skills I would see my father use, not always deftly, later as a dairy farmer in New York state. (Dad was a good farmer, but he was less than expert in all the other skills a farmer needs.)
My father got a visa to America and left Rotterdam on the steamship Veendam, arriving in New York on Feb. 5, 1940. Three months later, the Nazis invaded Holland, cutting off all routes of escape.
‘Their names should be spoken’
Over the decades, Wieringer residents have found ways to commemorate the residents who died.
Marieke Roos, then a board member of the Jewish Work Village Foundation, proposed a monument of their names. She raised funds and recruited volunteers. Completed in 2021, the memorial comprises 197 glass blocks embedded in a semicircle at the building’s gateway. They mirror the layout of the dorms, now long gone, which once embraced the rear of the community house. Each block commemorates a student, teacher, or family member deported and murdered. One honors Frits Ino de Vries (1939–43), killed at Auschwitz with his mother and sister, Mia Sara, who was 5.

Corien Hielkema, also from the foundation, teaches local middle schoolers about the Werkdorpers’ fate. Each student creates a poem, painting, or website about a Werkdorper because “their names should be spoken and their stories told,” she told me.
Rent from migrant workers may sound like an unusual way to fund a memorial center. But in Joep Karel’s plan, such housing would be built behind the community house, and would be reminiscent of the dormitories where my father lived. Hollands Kroon’s biggest exports are flowers, cultivated by workers from the eastern EU. The region desperately needs housing for these temporary workers. In 2024, the province gave Karel 115,000 Euros to start the project.
Joël Cahen, who chairs the fundraising for Karel’s Jewish Work Village Cultural Center, says that attracting tourists here won’t be easy — it’s a 45-minute drive from Amsterdam, “along a boring road,” he said. Nevertheless, he said he thinks Karel’s idea will work, though “it will take time.”
Some neighbors objected to housing migrant workers, Cahen said. They feared noise pollution, traffic and drugs. Months of legal delay produced a court decision in Karel’s favor, but by then construction costs had skyrocketed.
Now, Cahen said, Karel needs an investor. The developer did not answer a question about how that search is going, except to say, via Cahen, that he would break ground “as soon as possible.” Roos says she has been hearing “soon” for years.

And if the housing were to be completed and the workers arrived, where would they hang their laundry, store their recycling, hide their trash? It would be hard to hide the chaff of daily living on the site’s four acres. Who would visit such a memorial center, and how would the owner keep it running?
Those are legitimate questions, Cahen said. But “we need people to help us push this thing forward. This is a chance.”
Kees Ribbens, a senior researcher at the NIOD Institute for War, Holocaust and Genocide Studies, in Amsterdam, told me that the community house has no “comparable examples in the Netherlands.” It is a “special building,” and a memorial center “would certainly be appropriate.”
Most of the agricultural training centers that saved German Jewish youth have been destroyed or reused. The director’s house of a farm school in Ahlem, Germany, is now a museum. But it became the local Gestapo headquarters, so it also tells that story. The Ahlem school buildings are gone. Gross Breesen, now in Poland, is a fancy golf spa.
The Werkdorp is one of a very few farm schools in Europe whose original building is dedicated to its history.
What my father did and didn’t tell me
My father talked a lot about his first farm school, Breesen. Survivors from Breesen, in America and around the world, remained his closest friends.

Yet he mentioned his time in the Netherlands only once. My mother had served a Dutch cheese to some guests. Dad told us how he’d been hitchhiking in Holland with a friend, when a truck carrying Edam cheeses had picked them up. They rode in the truckbed, hungry, surrounded by giant cheese wheels.
It was such a slim memory. I assumed he had lived in Holland for a few weeks. I learned only recently that Werkdorp Wieringermeer had protected him from January 1939 until February 1940.
Now I think my father didn’t want to remember his Dutch year. Because like refugees today, everywhere, he was terrified.
Dad once told an interviewer how he’d read a memoir by a man who was arrested on Kristallnacht and transported by train to Buchenwald. My father realized, “That’s me. I did that too.” He had no memory of actually doing it at all.
The brain is good at shielding us from trauma. His year at Werkdorp Wieringermeer may have been like his train ride after Kristallnacht, a time he needed to forget. He was worrying about his parents and siblings, who would not escape Germany until November. (One brother, his wife, and toddler would not survive the war.) He was anxious about the U.S. visa the Breeseners had applied for as a group (they circumvented the American quota on Germans, another story). He had been forced to watch people hanged at Buchenwald for trying to escape.

Yet my father was an optimist when I knew him, and never dwelled on suffering. And I never thought, “I should ask about his experience in the Holocaust because I will want to write about it one day.”
So the only thing I knew about his experience in the Netherlands was that he’d hitched a ride in a truck full of cheese.
An hour’s drive beyond the Werkdorp from Amsterdam, there’s a memorial to the 102,000 people deported from the transit Kamp Westerbork and murdered during the Second World War. It draws 150,000 visitors annually. Cahen hopes the Werkdorp could attract 10,000.
Like Westerbork, the Werkdorp was a transit point — but with a key difference: Many of its residents were saved.
As the daughter of one of them, I hope the tension over the future of its community house will ease, and that someone will make a grand memorial center flourish there.
The post What will become of the Dutch farm school that saved my father from the Nazis? appeared first on The Forward.
