The Israeli military said on Monday night that it killed Islamic Jihad’s commander in Lebanon, describing the operation as a major blow to the Iran-backed terrorist group’s capabilities. Israel struck multiple targets in Lebanon after Hezbollah launched rockets into Israel in support of Iran.
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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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The cafe as a refuge of Jewish culture
די ייִדישע ליטעראַטור האָט אַ היפּשע צאָל בולטע אימאַזשן פֿון קאַפֿע־הײַזער: מנחם–מענדלס שילדערונג פֿון „קאַפֿע פֿאַנקאָני‟ אין אָדעס; די ניו־יאָרקער „קיביזאַרנע‟ און „קאַפֿע–ראָיאַל‟ אױפֿן איסט–סײַד.
אָפֿט לײענט מען די דאָזיקע באַשרײַבונגען װי טשיקאַװע עפּיזאָדן, אָבער אין דער אמתן איז דאָס קאַװע־הױז געװען אַ װיכטיקע קולטורעלע אינסטיטוציע, בפֿרט ערבֿ דער צװײטער װעלט־מלחמה. דאָס בוך פֿון פּראָפֿעסאָר שחר פּינסקער, ”A Rich Brew“ [אַ גוט געקאָכטע קאַווע] האָט אַן אַמביציעזן אונטערקעפּל: „װי אַזױ די קאַפֿע־הײַזער האָבן געשאַפֿן די מאָדערנע ייִדישע קולטור‟. װען מען לײענט איבער דעם װאָגיקן באַנד זעט מען בפֿירוש, אַז די קאַפֿע־הײַזער אין אײראָפּע, אַמעריקע און ארץ־ישׂראל זײַנען געװען זײער אַ פּראָדוקטיװ אָרט, װוּ מען האָט געשריבן, געלײענט, געשמועסט און אַ סך זיך געאַמפּערט װעגן דער מאָדערנער ייִדישער קולטור.
די ליבע־געשיכטע צװישן ייִדן און קאַפֿע־הײַזער הײבט זיך אָן אין בערלין אינעם אַכצנטן יאָרהונדערט. „דאָס געלערנטע קאַפֿע־הױז‟ איז געװען אַ נײַער לאָקאַל, װוּ די בערלינער אינטעליגענץ האָט זיך געקאָנט טרעפֿן, לײענען צײַטונגען, שפּילן שאַך און שמועסן. צװישן די אַרײַנגײער אין דעם קאַפֿע־הױז איז געװען משה מענדלסאָן, דער „פֿאָטער‟ פֿון דער בערלינער השׂכּלה. קאַװע איז געװען כּשר און דאָס קאַפֿע־הױז האָט ניט געהאַט קײן קריסטלעכן טעם. דװקא דאָ האָט מענדלסאָן פֿאַרטראַכט זײַנע פּובליקאַציעס, װאָס זײַנען געװאָרן די בימה פֿאַר זײַנע משׂכּילישע אידעען.
די בלי־תּקופֿה פֿון ייִדישע קאַפֿעען האָט געדױערט פֿון סוף-19טן יאָרהונדערט ביזן חורבן. פּינסקער פֿירט דעם לײענער אױף אַ רײַזע איבער די װיכטיקסטע צענטערס פֿון דער מאָדערנער ייִדישער קולטור: אָדעס, װאַרשע, װין, בערלין, ניו–יאָרק און תּל־אָבֿיבֿ. ער האָט באַאַרבעט אַ ריזיקן מאַטעריאַל פֿון פֿאַרשידנאַרטיקע מקורים און אים מגולגל געװען אין אַ פֿאַרכאַפּנדיקער לעקטור. דאָס דאָזיקע בוך װעט זײַן סײַ ניצלעך פֿאַר די פּראָפֿעסיאָנעלע פֿאָרשער פֿון ייִדישער און העברעיִשער קולטור און ליטעראַטור, סײַ אינטערעסאַנט פֿאַרן ברײטן עולם.
דער װאַרשעװער „פֿאַראײן פֿון ייִדישע ליטעראַטן און זשורנאַליסטן‟ אױף טלאָמאַצקע 13 איז געװען דער סאַמע באַרימטסטער ייִדישער ליטעראַרישער קלוב, באַשריבן אין צענדליקער זכרונות און בעלעטריסטישע װערק. אָבער דאָס איז ניט געװען דאָס ערשטע ייִדישע קאַפֿע־הױז אין װאַרשע. קאַפֿעען זײַנען געװאָרן פּאָפּולער אינעם אָנהײב צװאַנציקסטן יאָרהונדערט, װען װאַרשע איז געװאָרן אַ מאַגנעט פֿאַר אָרעמע יונגע אינטעליגענטן, און בפֿרט ליטװאַקעס. אײניקע פֿון זײ האָבן געחלומט װעגן אַ ליטעראַרישער קאַריערע אױף ייִדיש אָדער העברעיִש. זײ האָבן זיך געפֿילט הײמיש בײַ יחזקאל קאָטיקן, דעם מחבר פֿון באַרימטע זכרונות װעגן דעם ייִדישן לעבן אין רוסלאַנד אינעם נײַצנטן יאָרהונדערט. מען פֿלעגט דאָ זיצן שעהען לאַנג און לײענען צײַטונגען, שמועסן װעגן ליטעראַטור און פּאָליטיק און אַפֿילו פֿירן געשעפֿטן. דערצו נאָך זײַנען די קאַפֿע–הײַזער װינטערצײַט געװען װאַרעם, װאָס איז אױך געװען װיכטיק פֿאַר די אָרעמע באַזוכער.
אָן װאַרשעװער קאַפֿעען, און על–אחת–כּמה–וכמה אָן דעם שרײַבערקלוב אױף טלאָמאַצקע 13, װאָלט די ייִדישע ליטעראַטור אַװדאי געװען אָרעמער און שיטערער. פּינסקערס בוך איז װי אַ מין ייִדישע ליטעראַטור־געשיכטע, װאָס באַטראַכט די טעמע פֿונעם שטאַנדפּונקט פֿון קאַפֿע־טישן. די װאַרשעװער קאַפֿעען זײַנען געװען װיכטיק ניט נאָר פֿאַר „ייִדישע‟ ייִדן, נאָר אױך פֿאַר אַזעלכע, װאָס האָבן געשריבן אױף פּױליש, װי יוליאַן טובֿים אָדער אַנטאָני סלאָנימסקי.
דער עפּילאָג פֿון דער װאַרשעװער ייִדישער קאַפֿע־קולטור האָט זיך אױסגעשפּילט אינעם געטאָ, װוּ עס זײַנען אױך געװען עטלעכע קאַפֿעען: „דער געטאָ־קאַפֿע איז אַ קאָמפּליצירטער אָרט פֿון קאָלאַבאָראַציע, קולטורעלן לעבן, קאָמערץ און עליטיזם,‟ שליסט פּינסקער זײַן קאַפּיטל װעגן װאַרשע.
אין װין און בערלין זײַנען געצײלטע קאַפֿעען געװאָרן אַ מקום־מקלט פֿאַר ייִדישע אימיגראַנטן און פּליטים, װאָס זײַנען לרובֿ געקומען נאָך דער ערשטער װעלט־מלחמה. די דאָזיקע דײַטשיש–רעדנדיקע הױפּטשטעט האָבן צו יענער צײַט שױן געהאַט פֿאַרמאָגט אַ רײַכע קולטור פֿון ליטעראַרישע און קינסטלערישע קאַפֿעען. בײַ אַ סך ייִדישע ליטעראַטן זײַנען די קאַפֿעען געװאָרן „סטאַנציעס אױף דעם טראַנס־נאַציאָנאַלן זײַדן־װעג‟ פֿון עמיגראַציע, װאָס האָט זײ סוף־כּל–סוף געבראַכט קײן אַמעריקע אָדער ישׂראל. דערבײַ האָבן זײ מיטגעבראַכט שטיקלעך פֿון דער דאָזיקער קולטור מעבֿר־לים, קײן ניו־יאָרק און תּל־אָבֿיבֿ. די ניו־יאָרקער קאַפֿעען װערן געשילדערט אין דער אַמעריקאַנער ייִדישער ליטעראַטור, װי למשל „שלומס קאַפֿע‟ אין דוד איגנאַטאָװס ראָמאַן „אין קעסלגרוב‟. איגנאַטאָװ שילדערט דעם דאָזיקן לאָקאַל װי אַן „אָרט פֿון קאָנפֿראָנטאַציע צװישן פֿאַרשידענע השׂגות װעגן דער ייִדישער ליטעראַטור‟. ניט װײניק הײסע סיכסוכים האָט מען דאָ געפֿירט אױך װעגן דער ראַדיקאַלער פּאָליטיק.
צום שלוס שרײַבט פּינסקער: „די שטאָטישע קאַפֿעען האָבן געדינט ניט נאָר װי צענטערס פֿון מיגראַנטישע קולטורעלע נעצװערק, אָבער אױך װי אַ מקום–מקלט פֿאַר הײמלאָזע מענטשן, פֿאַר קאָסמאָפּאָליטישער פֿילשפּראַכיקײט, װאָס איז געװען אין געפֿאַר פֿון צעשטערונג מצד די נאַציאָנאַליסטישע אידעאָלאָגיעס.‟ אָבער הײַנט, איז פּינסקער משער, שפּילן די קאַפֿען מער נישט אַזאַ חשובֿע קולטורעלע ראָלע. „פֿײסבוק‟ און אַנדערע װירטועלע לאָקאַלן האָבן איצט פֿאַרנומען זײער אָרט.
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Iran Loses Contact With Palestinian Terror Proxies Amid US-Israel Strikes: Report
Smoke rises following an explosion, after Israel and the US launched strikes on Iran, in Tehran, Iran, March 3, 2026. Photo: Majid Asgaripour/WANA (West Asia News Agency) via REUTERS
The Israeli-American offensive targeting Iran’s military and security apparatus has led to a loss of communications between the Iranian regime and its Palestinian terrorist proxies, according to a new report.
Palestinian factions both in and outside of Gaza, especially Hamas and Islamic Jihad, have lost contact with Iran’s Islamic Revolutionary Guard Corps (IRGC) since the US and Israel began launching large-scale strikes against Iran this past weekend, the Arabic newspaper Asharq Al-Awsat reported on Tuesday.
It remains unclear whether the IRGC officials responsible for dealing with the Palestinian terrorist groups were killed in the strikes or are operating with special safety measures. However, sources told Asharq Al-Awsat that the Iranian commanders conveyed messages in different ways during last June’s 12-day war with Israel, indicating a disruption in reliable communication channels during the current conflict.
The US and Israel have killed dozens of top Iranian officials over the past few days of military action.
“Normally, messages are transmitted in encrypted ways, either electronically or in other ways. Since the beginning of this war, no messages have been received,” the Palestinian sources said.
Iran has long supported and expanded its regional network by providing financial and military assistance to its terrorist proxy groups, including the Houthis in Yemen, Hamas and Islamic Jihad in Gaza, and Hezbollah in Lebanon, among others.
Palestinian factions — particularly Palestinian Islamic Jihad and smaller groups — have been facing a severe financial crisis for months amid a sharp decline in Iranian support, as Tehran grapples with mounting international sanctions and domestic crises that have constrained its ability to sustain funding, arming, and training for its terrorist networks.
Even prior to the Israeli-American strikes, Palestinian sources told Asharq Al-Awsat that they feared “the collapse of the Iranian regime, which would mean the end of support without return.”
The consequences are expected to be significant but less severe for Hamas, which has been ramping up efforts to rebuild its military capabilities and maintain tight control inside the Gaza Strip through a brutal crackdown on internal opposition, reflecting its broader network of support compared with Islamic Jihad and other smaller factions that remain heavily dependent on Iranian backing.
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Support for Israel, Trump Gaza Peace Plan Remains High Among US Voters, New Poll Finds
Pro-Israel rally in Times Square, New York City, US, Oct. 8, 2023. Photo: REUTERS/Jeenah Moon
A new national survey suggests that American support for Israel remains resilient overall but with notable generational divides that could shape the future political landscape.
According to the February 2026 Harvard CAPS / Harris Poll, strong majorities of US registered voters back policies aligned with Israel’s security posture and express approval of President Donald Trump’s handling of the conflict in Gaza. At the same time, the data shows that support for Israel fluctuates significantly depending on age.
Notably, the survey was conducted last week on Wednesday and Thursday, just before the US and Israel launched their military campaign against Iran over the weekend.
Among respondents, 73 percent of voters say they support Trump’s Gaza deal framework. The proposal, aimed at restructuring governance and stabilizing post-war conditions in Gaza, commands bipartisan backing in the poll’s toplines.
The plan calls for the dismantling of Hamas’s military and political control, the establishment of an interim administrative authority backed by regional Arab partners, and a major internationally funded reconstruction effort. Trump has also emphasized expanding normalization between Israel and Arab states, building on the Abraham Accords, as a cornerstone of long-term stability, while maintaining Israel’s security oversight during a transitional period.
Voters appear to prioritize stability and deterrence, responding favorably to an approach framed around preventing Hamas from reasserting control and reinforcing Israel’s long-term security.
The poll shows that a clear majority of Americans continue to side with Israel over Hamas and support Israel’s right to defend itself. However, support levels vary considerably by age group.
Older voters, particularly those over 55, show the strongest pro-Israel sentiment, with large majorities backing Israel’s military actions and expressing sympathy with Israel over the Palestinians. Voters between 35 and 54 also lean pro-Israel, though by narrower margins.
The sharpest contrast appears among younger voters. Americans under 35 remain more divided, with significantly lower levels of sympathy toward Israel and greater skepticism about its military campaign in Gaza. While even in this group Israel retains meaningful support, the margins are slimmer and opposition more vocal.
The generational gap reflects broader cultural and media consumption differences, as well as the impact of campus activism and social media narratives. Yet the topline remains clear: despite softness among younger voters, Israel continues to command majority support nationwide.
Further, strong and stable majorities support Israel over the Hamas terrorist group. According to the survey, 71 percent of Americans support Israel over Hamas. However, support for Israel heavily fractures along age lines. Per the poll, 82 percent of those over 55 years old support Israel, compared to only 62 percent between the ages 35-44. However, a striking 58 percent of those between the ages 18-24 support Hamas over Israel, indicating a groundswell of backing for a foreign terrorist organization among American youth.
In the nearly two-and-a-half years following the Hamas-led Oct. 7, 2023, massacre across southern Israel, support for the Jewish state has seen significant declines across political and age lines in the US. Younger Americans, particularly, have largely turned against Israel. The increasingly tense relationship between Israel and US voters has become a flashpoint in Democratic primaries, with liberal political hopefuls increasingly vowing not to accept support from the American Israel Public Affairs Committee (AIPAC), the preeminent pro-Israel lobbying group in the US.
The February poll was conducted among 1,999 registered voters, with a margin of error of ±2 percentage points.