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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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A hypnotic new album inspired by a unique Yiddish recording
Folklore scholar Barbara Kirshenblatt-Gimblett doesn’t remember interviewing and recording the Yiddish folksinger Rose Cohen in 1968 in Toronto. But this recording may turn out to be one of the most significant ones that made it into the storied archives at the YIVO Institute for Jewish Research.
In it, Cohen sings ten songs from her childhood in the Kyiv region of Ukraine, in Yiddish, Hebrew, Ukrainian and Russian. A handful of these songs have never been found anywhere else.
Cohen, who came to Toronto after World War II, was from a dynasty of what she called khazonishe, or singing rabbis, and learned many of these songs listening to them singing in her home.
This recording became the inspiration for a new album, The Rose Cohen Experience, released last month on Borscht Beat Records. Her songs are performed here by Cantor Sarah Myerson and Ilya Shneyveys, a married couple of talented multi-instrumentalists. The duo, called Electric Rose, took nine of the ten songs Kirshenblatt-Gimblett recorded and created their own elaborate, imaginative versions of them.
In the recording, Myerson — who serves as spiritual leader and cantor at Roosevelt Island Jewish Congregation in New York City — sang them as she and Shneyveys played an array of instruments over loops, creating a surreal, hypnotic sound. Shneyveys was no stranger to this, having once been part of the Yiddish “psychedelic” rock group Forshpil.
One of the songs, Berosh Hashone (On Rosh Hashone) begins with a segment from the solemn High Holidays prayer Unetaneh Tokef, about how our destiny is determined by God, depending on what deeds we’ve done. But then there are other Yiddish verses about an unhappy woman asking her children if she should divorce their father. “We don’t have that as a Yiddish song elsewhere in the repertoire,” Myerson said in an interview. “We don’t know of that song existing in other languages either.”
The album is structured, at least at first, as an imagined narrative of Cohen’s own life. “Ikh heyb mikh on tsu dermonen” (I’m beginning to remember) possesses a driving rhythm and a powerful recollection of an immigrant in North America dreaming of going back to his wife in Europe. Even though it’s a folk song, it’s possibly autobiographical when she sings it, as Cohen’s father immigrated to Toronto before the rest of his family. Myerson and Shneyveys aimed to draw out the autobiographical aspect of this song by playing selections of the Cohen interview where she recalls where she is from and how old she is.
The song transitions to Bay mashin (At the machine), a folk song about a woman slaving over a sewing machine, looking forward to getting married after having assembled her dowry. In an interesting twist, Myerson actually uses the sound of a sewing machine throughout the track, both in recorded and live performances. It’s a small hand-crank sewing machine from the early 20th century, “possibly developed for child labor,” Myerson said.
Myerson contributed a special track, Kale Tfile (Bride’s prayer), to supplement the nine Cohen songs. Kale Tfile is taken from an excerpt of a tkhine (a Yiddish-language women’s prayer) that a woman would recite on the night before the wedding. She found the prayer in an 1897 prayerbook known as the Siddur Korban Minchah.
Myerson said she decided to include this text after trying to imagine how Cohen may have felt singing Bay mashin, where the ending indicates that the female narrator is about to marry. The words are plaintive (“O God, please hear my youthful prayer, receive my hot tears that I now spill before You”), raising the possibility that she is unhappy about the match. Myerson’s performance delivers the song in that spirit, utilizing a vocoder, a keyboard that allows her to harmonize with herself.
From here, the album drops its autobiographical train of thought and moves into a more experiential mode. Mayim Rabim (mighty waters), also known as Psalm 93 — a psalm recited during the Shabbat evening prayer service — is remarkable because, as Myerson said, “we just don’t have many recordings of women of her generation singing liturgy.” Here, we see how Electric Rose made use of ambient recordings; in this case — ocean waves from Miami Beach.
You can catch Electric Rose on their upcoming tours throughout the East Coast, California and Germany.
The post A hypnotic new album inspired by a unique Yiddish recording appeared first on The Forward.
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China Warns Against Foreign ‘Interference’ in Iran as Trump Mulls Response to Regime Crackdown
A demonstrator lights a cigarette with fire from a burning picture of Iran’s Supreme Leader Ayatollah Ali Khamenei outside the Iranian embassy during a rally in support of nationwide protests in Iran, in London, Britain, Jan. 12, 2026. Photo: REUTERS/Toby Melville
China on Monday expressed hope that the Iranian regime would “overcome” the current anti-government protests sweeping the country, warning against foreign “interference” as US President Donald Trump considered how to respond to Iran’s deadly crackdown on nationwide protests.
“China hopes the Iranian government and people will overcome the current difficulties and uphold stability in the country,” Chinese foreign ministry spokesperson Mao Ning told reporters during a press conference.
“China always opposes interference in other countries’ internal affairs, advocates that all countries’ sovereignty and security should be fully protected by international law, and opposes the use or threat of force in international relations,” she continued. “We call on parties to act in ways conducive to peace and stability in the Middle East.”
The comments came as Iran continued to face fierce demonstrations, which began on Dec. 28 over economic hardships but escalated into large-scale protests calling for the downfall of the country’s Islamist regime.
If the regime in Tehran was seriously weakened or potentially collapsed, it would present a problem for a strategic partner of Beijing.
China, a key diplomatic and economic backer of Tehran, has moved to deepen ties with the regime in recent years, signing a 25-year cooperation agreement, holding joint naval drills, and continuing to purchase Iranian oil despite US sanctions.
China is the largest importer of Iranian oil, with nearly 90 percent of Iran’s crude and condensate exports going to Beijing. Traders and analysts have said that Chinese reliance on Iranian oil will likely increase and replace Venezuelan oil after US forces captured Venezuela’s President Nicolas Maduro earlier this month.
Iran’s growing ties with China come at a time when Tehran faces mounting economic sanctions from Western powers, while Beijing itself is also under US sanctions.
According to some media reports, China may be even helping Iran rebuild its decimated air defenses following the 12-day war with Israel in June.
The extent of China’s partnership with Iran may be tested as the latter comes under increased international scrutiny over its violent crackdown on anti-regime protests.
US-based rights group HRANA said by late Monday it had verified the deaths of 646 people, including 505 protesters, 113 military and security personnel, and seven bystanders. The group added that it was investigating 579 more reported deaths and that, since the demonstrations began,10,721 people have been arrested.
Other reports gave indicated the number of protesters killed by the regime numbers well into the thousands, but with the regime imposing an internet blackout since Thursday, verification has been difficult.
Trump has said he will intervene against the regime if security forces continue killing protesters. Adding to threats of military action, Trump late on Monday announced that any country doing business with Iran will face a new tariff of 25 percent on its exports to the U.S.
“This order is final and conclusive,” he said in a social media post.
According to reports, Trump was to meet with senior advisers on Tuesday to discuss options for Iran, including military strikes, using cyber weapons, widening sanctions, and providing online help to anti-government sources.
Iran has warned that any military action would be met with force in response.
“Let us be clear: in the case of an attack on Iran, the occupied territories [Israel] as well as all US bases and ships will be our legitimate target,” Iranian parliament speaker Mohammad Baqer Qalibaf told a crowd in Tehran’s Enqelab Square on Monday, adding that Iranians were fighting a four-front war: “economic war, psychological warfare, military war against the US and Israel, and today a war against terrorism.”
However, the White House stressed that Trump hopes to find a diplomatic resolution.
“Diplomacy is always the first option for the president,” White House press secretary Karoline Leavitt told reporters on Monday.
“What you’re hearing publicly from the Iranian regime is quite different from the messages the administration is receiving privately, and I think the president has an interest in exploring those messages,” she said.
Iranian Foreign Minister Abbas Araqchi told Al Jazeera that he and US envoy Steve Witkoff have been in contact.
Trump said on Sunday the US could meet Iranian officials and he was in contact with Iran’s opposition.
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Arson Suspect Targeted Mississippi Synagogue for ‘Jewish Ties,’ Laughed During Confession: FBI
Smoldered remains of the Beth Israel Congregation’s library. Photo: Screenshot.
The suspect believed to have intentionally ignited a catastrophic fire which decimated the Beth Israel Congregation synagogue in Jackson, Mississippi has told US federal investigators he targeted the institution over its “Jewish ties,” according to an affidavit the FBI has submitted to federal court.
Stephen Pittman, the FBI said in portions of the affidavit made public on Monday, “was identified as a person of interest and ultimately confessed to lighting a fire inside the building.” The document added that Pittman, arrested on Sunday, purchased the accelerant, gasoline, with which he ignited the blaze from a gas station.
Pittman, 19, allegedly started the conflagration in Beth Israel’s library during the early morning hours on Saturday, setting off a blaze which coursed through the entire building and intensified to the extent that its flames, according to one local account, “were coming out of the synagogue’s windows.” As he carried out the act, he notified his father of it via text message, saying “I did my research,” the
According to the court filing, Pittman also told his father that he was aware of the incident being filmed by Beth Israel’s security cameras, describing them as “the best.”
“Pittman laughed as he told his father what he did and said he finally got them,” read the affidavit from Nicholas Amiano, an FBI agent in the Jackson division.
In the end, Pittman allegedly destroyed a number of Torah scrolls and caused damage so great that the building must, for now, be abandoned while authorities conclude their investigation of the incident and Beth Israel, founded in 1860, weighs a reconstruction which could takes years to complete.
The institution was once targeted by the Ku Klux Klan over its rabbi’s support for civil rights for African Americans. With the latest destruction, some 150 families will be left without the only Jewish house of worship in the city.
“As Jackson’s only synagogue, Beth Israel is a beloved institution, and it is the fellowship of our neighbors and extended community that will see us through,” Beth Israel president Zach Shemper said in a statement. “We are a resilient people. With support from our community, we will rebuild.”
Jackson Mayor John Horhn, a Democrat also issued a statement, saying, “Acts of antisemitism, racism, and religious hatred are attacks on Jackson as a whole and will be treated as acts of terror against residents’ safety and freedom to worship. Targeting people because of their faith, race, ethnicity, or sexual orientation is morally wrong, un-American, and completely incompatible with the values of this city.”
He added, “Jackson stands with Beth Israel and the Jewish community, and we’ll do everything we can to support them and hold accountable anyone who tried to spread fear and hate here.”
Reactions to the suspected hate crime poured in from major Jewish civil rights organizations across the country, with Anti-Defamation League (ADL) chief executive officer Jonathan Greenblatt saying, “An attack on any synagogue is an attack on all Jews.” The American Jewish Committee (AJC) called the fire a “hateful act” that “is only the most recent symptom of the dangerous rising antisemitism facing Jewish communities across the country and around the world.”
For several consecutive years, antisemitism in the US has surged to break “all previous annual records,” according to a series of reports issued by the ADL since it began recording data on antisemitic incidents.
The ADL recorded 9,354 antisemitic incidents in 2024 — an average of 25.6 a day — across the US, providing statistical proof of what has been described as an atmosphere of hate not experienced in the nearly fifty years since the organization began tracking such data in 1979. Incidents of harassment, vandalism, and assault all increased by double digits, and for the first time ever a majority of outrages — 58 percent — were related to the existence of Israel as the world’s only Jewish state.
The Algemeiner parsed the ADL’s data, finding dramatic rises in incidents on college campuses, which saw the largest growth in 2024. The 1,694 incidents tallied by the ADL amounted to an 84 percent increase over the previous year. Additionally, antisemites were emboldened to commit more offenses in public in 2024 than they did in 2023, perpetrating 19 percent more attacks on Jewish people, pro-Israel demonstrators, and businesses perceived as being Jewish-owned or affiliated with Jews.
The FBI disclosed similar numbers, showing that even as hate crimes across the US decreased overall, those perpetrated against Jews increased by 5.8 percent in 2024 to 1,938, the largest total recorded in over 30 years of the FBI’s counting them. Jewish American groups have noted that this rise in antisemitic hate crimes, which included 178 assaults, is being experienced by a demographic group which constitutes just 2 percent of the US population.
“This latest deplorable crime against a Jewish institution reminds us that the same hatred that motivated the KKK to attack Beth Israel in 1967 is alive today,” the Florida Holocaust Museum said in a statement shared with The Algemeiner on Monday. “Antisemitism are still trying to intimidate Jews, drive them out of public life, and make houses of worship targets of violence instead of place of safety and community.”
It added, “With your help we can resist this evil. The more society understands about the nature of antisemitism, including the Holocaust, the better prepared it will be to identify and reject anti-Jewish bigotry. May Beth Israel’s Holocaust Torah, which survived the fire, inspire us all to stand up for each other and create a more just and accepting world.”
Follow Dion J. Pierre @DionJPierre.