A while back we tweeted about Dizenpitaphobia – the fear of running out of pita before you finish your hummus at Dizengoff. The retort was fairly unanimous, bad on us for not preemptively ordering a second pita. And we’ve taken that to heart when we lunch at the Sansom Street hummusiya. But on Sunday a post-Eagles crew rolled into the new Whole Foods for some celebratory beers and hummus from Dizengoff and we came up with a genius new solution to Dizenpitaphobia.
The enormous new flagship Whole Foods is now open at 22nd and Pennsylvania Avenue and it is impressive. It’s by far the biggest supermarket in downtown Philadelphia but that’s only a part of the story. It’s also food destination with tons to tempt, even if you don’t put a single thing in your reusable canvas bag.
When the new Whole Foods Market opens at 2101 Pennsylvania Avenue on October 14th, it will be bringing a lot more than just a super market. The 61,990 square foot mega market will also have a 140-seat food hall that will include several local favorites including Cheu Noodle Bar, Dizengoff, and Wiz Kid, the new fast-casual concept from Rich Landau.
The answer to the insipid interview question: “If you had the opportunity to invite anyone to dinner, who would it be and why?” has always been obvious to me. I would invite a Philadelphia chef because a) they’re local, alive, and non–fictional, and therefore might actually show up and b) they could cook for me, so even if I left with a heart full of disappointment, I would at least have a stomach full of something other than coffee and bagels from the café below my apartment.
On Saturday night, Abe met Diz and 15 minutes later it was over. The pastrami pita pop-up at Mike Solomonov’s Dizengoff saw 50-sandwiches walk out the door starting at 10 p.m. By 10:15 the final sandwich had been snapped up.
But have no fear, the pop-up returns the next three Saturday nights (September, 17, September, 24 and October, 1) for pastrami tucked into a caraway rye pita and topped with beet-pickled turnips, dill tehina, sumac slaw and fried onions. Also back is the frozen riesling – which was also a big success. Dizengoff will have more frozen riesling on hand as many showed up just for the icy wine.
But there is one big change. The pop-up now will begin at 8 p.m. now, with doors opening at Dizengoff at 7:30 p.m.
The sandwiches are $12 each and we suggest getting there early.
On the next four Saturday nights, Dizengoff is going to open back up at 10 p.m. to sell Montreal-style pastrami sandwiches. The promotion, called When Abe Met Diz runs September 10th, 17th, 24th and October 1st.
The pastrami will be served, tucked into a caraway rye pita and topped with beet-pickled turnips, dill tehina, sumac slaw and fried onions. The sandwiches are $12 each and we expect that they will go extremely quickly. Wash down the sandwich with “friesling,” a frozen riesling drink spun up in Dizengoff’s lemonnana machine.
This Wednesday, Michael Solomonov and Steve Cook will open their first restaurant outside of Philadelphia. The dynamic duo are opening a branch of Dizengoff in Chelsea Market. The official opening is set for Wednesday, May 25th but Eater NY reports the hummusiya opened softly yesterday.
Dizengoff NYC has been named one of the 26 most exciting openings of spring, 2016 by Bloomberg Business and like its Philadelphia counterpart, it will be all about the hummus. The New York location will also offer Israeli wines and shakshouka all day everyday. The opening moves Dizengoff up a spot on our Fast Casual Tracker. An announcement of a third location might keep them climbing.
Bloomberg Business named Dizengoff’s opening in New York’s Chelsea Market as one of the 26 most exciting restaurant openings in the world this spring. The first New York venture of Michael Solomonov and Steve Cook (Zahav, Abe Fisher, Percy Street, Federal Donuts) is hailed as a reason for hummus lovers to rejoice.
The New York City Dizengoff will offer Israeli wines by the glass and shakshuka all day. That’s a treat Philadelphians only get on Sundays ($11 per bowl). Other restaurants in the list range from a French cafe at Versailles to a new casual restaurant in Copenhagen from the team that gave the world Noma, a restaurant praised as the best in the world. Not bad company for a hummusiya.
This weekend a tipster alerted Eater NY to a permit for a Dizengoff in New York’s Chelsea Market. CooknSolo principal Steve Cook acknowledged to Michael Klein on Sunday that he and Michael Solomonov were bringing their hummusiya to New York’s Meatpacking District. The market is already home to two Philadelphia exports, Stephen Starr’s Buddakan and Morimoto. The market, which also houses studios for Food Network was once home of another Philadelphia-rooted concept, the short-lived collaboration between Questlove and Starr, Hybird.
Dizengoff is the first but is unlikely to be the last CooknSolo project that heads to New York. In an entertaining interview with Grub Street, Cook and Solomonov say they are also looking to open a New York Federal Donuts. What won’t be heading to New York is a branch of Zahav, which Solomonov says would slay in New York, “but then we’d have to fucking move to New York.”
No opening timeline has been announced.