Notable Mentions

CN Traveler: “Oh, the hummus. Solomonov has all sorts of chops—look for black sea bass tartare, haloumi, and fried cauliflower with Aleppo pepper and labneh on the his prix-fixe menu ($72)—but don’t miss the hummus, served with za'atar-studded laffa still blooming and piping hot from the oven. The other have-to-have is the sticky-sweet slow-roasted lamb shoulder, coated in a thick layer of pomegranate molasses.”

Bon Appétit: “Before “vegetable-forward” cuisine became a thing, before chefs of all stripes fell for the heady perfume of the Middle Eastern pantry, there was Zahav, chef Michael Solomonov’s much-beloved modern Israeli restaurant. Seven years later, it’s still utterly delicious, a City of Brotherly Love can’t-miss. We would happily make a meal of the lighter-than-air hummus, chewy wood oven–baked laffa bread, and salatim (an assortment of vibrant seasonal vegetable dishes) if the artfully composed mezze—think house-smoked sable piled atop a buttery challah egg-in-a-hole—and grill-kissed proteins weren’t so damn good. The two set menus on offer are a killer value, by far the best way to work your way through the restaurant’s offerings, but only the “mesibah” menu ($54 per person) will get you a taste of Solomonov’s signature dish: a whole, falling-apart lamb shoulder that’s been dry-aged, smoked, and glazed with pomegranate molasses, served with irresistibly crispy Persian wedding rice.”

The World’s 50 Best: “Showcasing authentic Israeli flavours, Zahav regularly picks up awards for its ground-breaking contemporary small plates menu. Israel-born, Pittsburgh-raised head chef Michael Solomonov’s culinary squad takes simple ingredients and creates masterpieces. The hummus and in-house baked laffa flatbread is one unbeatable combination, as is duck hearts with freekeh salad and fried cauliflower with labneh and mint. At this popular spot, enjoy mezze, chicken shishlik and olive oil cake in view of the open-plan kitchen. Zahav’s Israeli wine list is also notable.”