Even before it serves its first patron, Zahav has made it to the pages of Food & Wine.
The piece, which describes the March trip to Israel and appears in the May issue, begins:
"When I go home to Israel, I’m on a strict five-meal-a-day eating regimen,” says Philadelphia chef Michael Solomonov. “I just can’t get the same flavors here in the States.” Recently, he set out to change that: Solomonov, who spent the past two years as executive chef of Marigold Kitchen, has opened a new restaurant, Zahav, serving the foods of his home country: smooth, nutty hummus; light, chewy Yemenite flatbread; and dozens of variations of eggplant dishes, ranging from a tangy stew to sabich, a fried-eggplant pita sandwich. To educate and inspire his staff before Zahav’s opening, Solomonov took them on a weeklong tour of the restaurants in Jaffa and Tel Aviv and around Ganei Yehuda, the small Israeli community where he was born.
The piece includes such recipes as Israeli hummus with paprika and whole chickpeas; tangy twice-cooked eggplants with red peppers; tomato-pepper stew with poached eggs and harissa; Yemenite flatbreads; and lemonade slushies with mint and lemon verbena.
Photo Amit Geron:
Comments (1)
I just read the article and hopped over here to find out more. Zahav sounds wonderful. In NYC we have the Hummous Place (and here in CT, we have my kitchen- so exclusive, I only seat 10...). Maybe we'll make a trek to Philly. ps- will the restaurant be kosher?
From Michael Klein: No, it won't be kosher.
Posted by judi | April 25, 2008 8:32 AM
Posted on April 25, 2008 08:32