Dizengoff

  • Cuisine:
  • Alcohol: Beer
  • Meals Served: Dinner, Lunch
  • Price: $
  • Accepts Credit Cards: Yes
  • Hours: 10:30 am to 8 pm, seven days a week.

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Middle Eastern Restaurants and Food in Philadelphia

Latest About Dizengoff

Shopping For Foodies: Trey Popp’s Holiday Gift Guide, Part 3

Dizengoff | Photos by Jason Varney

Dizengoff | Photos by Jason Varney

Okay, your beloved gourmet is now fitted out to whip up paella with a precision-weighed quantity of saffron and clean up afterward with minimal fuss. Now what she needs is a chance to get out of the house. And here’s where you should send her—because it’s where I wish people would take me: out to lunch.

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Dizengoff Is Doing Brunch This Sunday

dizengoff-shakshouka-940

This Sunday, December 14th,Dizengoff is hosting a special brunch. Michael Solomonov’s hummusiya is getting eggy with a family-style meal for $26 per person.

The main attraction, at least to me is the promise of Shakshuka. Solomonov once served a Philly Cooks tour a rendition made by his contractor, cooked over an industrial heater and I’ve been hooked since.




The tickets are limited for the 10 a.m. brunch and only available on the CooknSolo website.

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Restaurant Review: Abe Fisher and Dizengoff

Photos by Jason Varney

Abe Fisher | Photos by Jason Varney

On the first evening of Rosh Hashanah this year, BuzzFeed posted a video called “The Jewish Food Taste Test.” In it, Gentiles sample iconic Ashkenazi dishes. Gefilte fish comes first. “It’s like a cold sausage with sour paste on the top,” one goy cringes. “I’m not quite sure what meat it is,” confesses a hoodie-clad Asian dude. A vaguely Nordic-looking hipster delivers the kicker: “It tastes like a grocery store smells.” Suffice it to say that these people were not eating the gefilte fish on offer at Abe Fisher.

Chef Yehuda Sichel, a longtime loyalist of Abe Fisher co-owner Michael Solomonov, stuffs rainbow trout with a delicately nutty forcemeat of striped bass, smoked trout, walnuts and matzo. After poaching the trout whole, he cuts them into what amount to three-inch-thick boneless steaks, crisps the skin, and glazes them with a sweet reduction of carrot juice and port wine. Smoked Hungarian pepper wafts from a slaw of carrot shreds and pickled raisins piled on one side. Underneath it all is a subtly mustardy puree of butter-roasted carrots, accented with horseradish—lest anyone complain that the “sour paste” is missing.




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