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Latest About Zahav

Behind the Line: Michael Solomonov Talks Wawa, Cod Sperm and Hummus Secrets

Chef Michael Solomonov, seen through a glass window in the kitchen at Zahav. (Photo by Chris Loupos)

Last week, we debuted our new series Behind the Line with an interview with TV chef Michael Symon, who has a just-opened restaurant at the Borgata. This week, we talk to Zahav’s Michael Solomonov, whose last month has been filled with awards, great press, and big moves. Read more »

Is Sweetgreen’s Zahav Bowl Worth Trading Your Custom Salad Order in For? 

zahav bowl
Around 12 p.m. today, like Santa or Oprah, the Sweetgreen gods dropped a gift into my lap just in time for lunch: The new Zahav Bowl, the product of a collaboration with Philly chef Michael Solomonov of restaurant favorites like Zahav (duh), Dizengoff, and more.

The bowl, available at Philly’s Sweetgreen locations through May, debuted today, and I’m not going to lie: I wasn’t particularly excited about. Literally every single ingredient in the salad is an item that, when I am at Sweetgreen crafting my custom salad (soooo, just about every day), I scan over and think to myself HARD pass on that.

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Monday Morning TL;DR: Rapper Action Bronson Feasts at Zahav

It’s another Monday morning, and if you’ve found yourself here it means you must be wondering about Jim Gaffigan‘s thoughts on fancy Hot Pockets, what Action Bronson ate at Zahav, and how some overcooked lobsters turned into a jetski chase in Australia. Also why everything in Australia doesn’t end in a jetski chase. Or a koala fight.

Anyway, we’ve got all the answers you need right here. But this week we’ll start with how to pair Skittles and cigars…

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