It's been chilly in the Zahav space, and it's not a matter of economics.
Going into the project, partners Steven Cook and Michael Solomonov knew that the restaurant's heating and air conditioning systems were essentially shot. So they dug deep -- more than $20,000 deep -- and bought new, zoned systems.
On my visit Thursday 1/3/08, they were awaiting PGW to inspect the work and switch it on. The air-conditioning will face its big test this spring, hopefully after Zahav's opening.
They're still saying April, and I'm starting to come around to agree with this timetable (wince!), which is essentially 90 days off. Construction guy Ofer, who oversaw work at both Osteria and Gayle in recent years, is a whirling dervish, and seems to have a handle on logistics -- and keeping his crews happy.
After the wood-burning oven was cleaned out the other day, he threw in some wood and built a fire.
During their breaks, the construction workers toasted bread, warmed bagels and even baked potatoes on the hearth. When I stopped by, the fire was down to embers, and someone left a stray potato. The guys were thinking about cooking fish, but Solomonov thought they may be getting ahead of themselves. (Mike has other fish to fry; read on.)
Since new year's, Ofer and his crews closed up those deep trenches in the concrete floor from the new pipes. They also began studding out the walls; that work is due to be finished Friday 1/4. Electricians next will show up and run the wiring. Then the walls will be done. Floor tiles are due to arrive on Tuesday 1/8, but it will be some time before they're laid.
Now for Solomonov's fish to fry. He's joining Snackbar chef Jonathan McDonald (below) on Monday 1/7 for a $70-a-head tasting at Snackbar, 20th and Rittenhouse. The dinner is not a Zahav menu-sampling, I'm told. Rather, it's a collaboration of Solomonov's Israeli stuff and Johnny Mac's molecular gastronomy,
Here's the menu -- which oughta send you scurrying to the dictionary (or at least my hyperlinks):
1. falafel. tahini. parsley foam.
2. truffled lebneh. malauch. lamb tartar.
3. mackerel. curry preserved banana. chervil puree. lime-vanilla.
4. roulade of ribeye cap and lobster. fennel. mahleb. chorizo cherry consomme.
5. cashel blue quince spheres. white chocolate.
6. havlah souffle. salted toffee. pomegranate. bay leaf powder.
There's an optional $20 beer pairing.
reservations through jam@phillysnackbar.com