Ed. Note: Yesterday, we told you that Zahav had agreed to pay servers $230,000 to settle a class-action lawsuit against the restaurant. Since then, we’ve had countless comments, emails, phone calls and texts from people reacting to the story. Here, a Philly restaurant veteran of two decades agreed to give us his take, under the condition that we don’t use his name. He is not employed by Zahav or any of the related restaurants. Read more »
UPDATE: A 20-year Philly restaurant veteran has responded to the Zahav lawsuit. Click here to read the response.
In December, former Zahav server Tanya Peters filed a class-action lawsuit claiming that the Society Hill restaurant owed servers big bucks, and now Philly Mag has learned that Zahav has agreed to pay to settle the case. 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.