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 »
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.
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…
Look at Sweetgreen, so crafty with ways to make their product — the lowly salad — one of the most exciting foods money can buy. Besides appealing to youngins with branded store sign verbiage (see: Beyonce and Kanye West references like “hot sauce in my bag, er, bowl” and “I made that peach famous”), they collaborate with big names in food — David Chang (Momofuku), Dan Barber (Blue Hill), Jessica Koslow (Sqirl) — to keep the menu fresh and relevant. It’s a pretty neat business model — even Kendrick Lamar has his own salad: Beets Don’t Kale My Vibe.
And on April 28th, Philly’s own Michael Solomonov will join these celebrity-types with Sweetgreen’s Zahav Bowl.
This story has been updated.
The almighty James Beard Awards Committee rarely ever left its comfort-zone when it came down to Philadelphia restaurants. Year after year, it was always Philly’s ultra-notable restaurants and chef names that made the cut — Zahav, Vedge, Vernick, Fork; Vetri, Starr, Solomonov — with the occasional nod to any Philly talent considered under-the-radar on the national scale, e.g. Joe Cicala, Konstantinos Pitsillides, Andre Chin and Amanda Eap (Artisan Boulanger Patissier). That’s not to say those big-name nominations weren’t deserved — they absolutely were — it’s just that there’s so much more to this city than Zahav and Marc Vetri. The rest of the country just isn’t aware.
But for whatever reason, this year, Philly-area chefs and restaurants, both big and small, caught the committee’s attention. Check out who’s repping Philly in 2017:
Around the office, some of our co-workers have lamented that everyone knows about their favorite happy hours and perhaps the Foobooz crew has some undiscovered happy hours options where they could drink and eat cheaply without the crowds.
So here is our list of previously undiscovered Philadelphia happy hours.
Sure it’s fun to order just what you want off of a restaurant’s menu but sometimes the camaraderie of a shared feast is what you’re really hungering for. That’s when a large format meal at one of Philadelphia’s best restaurants is what you have in mind. So gather up some friends and make reservations for these family-style dinners.
Know what that is right there? That’s what victory looks like.
A double victory, actually, as Michael Solomonov’s book Zahav: A World Of Israeli Cooking took home both Best International Cookbook and Book Of The Year at this year’s James Beard Awards
The awards were given out last night and, obviously, Cook and Solomonov were there to accept those medals in person. Unfortunately, they were the only local names to show up during the Broadcast and Journalism awards last night, but that’s cool. It’s not like Philly hasn’t brought back their share of gold over the years.
In the meantime, we reached out to Solomonov’s team and got some of Michael Persico‘s beautiful shots from the book, plus two recipes: one for beets with tehina, and another for shakshouka.
Check ’em all out after the jump.
Philadelphia gets a six page spread in Bon Appetit’s May issue on travel. Bon Appetit’s Editor in Chief himself, Adam Rapoport spends 32 hours in town with co-worker and former 12 Steps Down employee Amiel Stanek. The pair get local help from W/N W/N Coffee Bar co-founder Anthony Fulvio as they eat and drink their way through town.
On the high end, the crew hits Vernick Food and Drink, Zahav, Kensington Quarters and a.kitchen. But they also hit small spots like Stargazy, Philly Style Bagels, Tortilleria San Roman, South Philly Barbacoa and Café Diem.
It’s an impressive 32-hours of food and drink. And at six pages, is as many as any other city is allotted in the issue.
• Hummus is one of the most revered healthy snacks around. (I mean, there’s a reason Trader Joe’s has, like, 6,389 varieties of the chickpea dip.) And no one whips up a better batch than Philly’s very own Zahav, whose recipe you can now copy from the comfort of your own kitchen thanks to Food52. And don’t you dare peel the garlic before you throw it in the food processor. Weird, we know — but have faith. [Food52] Read more »