Tuesday, January 26, 2010

New York Post Declares Zahav To Be "The New Momofuku"

zahav in philadelphia from the new york times
Quite a declaration.

From the Post's article, "8 Culinary Adventures for 2010":

Michael Solomonov does for Israeli cooking what David Chang does for Asian cooking: He transforms traditional, not-so-exciting dishes, using one-of-a-kind creative flourishes and unlikely flavor combinations.
And in doing so, Solomonov’s restaurant Zahav creates food that simultaneously tastes familiar and unlike anything you’ve ever eaten.

A simply prepared salad with Israeli persimmon (sweet), Bulgarian feta (creamy), green olives (salty) and endive (bitter). Duck hearts with chicken-liver dirty rice. A spicy and tart Moroccan fish stew with tomatoes and peppers.

This is modern comfort food at its finest. At $36 for five courses, it’s a steal too. Solomonov recently opened a barbecue restaurant, with proper versions of Texas brisket and ribs. Yes, that's right: One Israeli restaurant, one pork-a-palooza. No rules, no limits? Works for us (237 Saint James Place, 215-625-8800).
Grub Street New York considers the analogy suspect. But not because Zahav isn't great.

8 Culinary Adventures for 2010 [ New York Post via Grub Street New York ]

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