zahav

An insider's guide to Center City District Restaurant Week, taking place January 12-24th 2020. KYW Newsradio's Hadas Kuznits chats with author Irene Levy Baker about tips, tricks and the best deals and of course she also gives recommendations for where to eat. 

After spending 16 years cooking at notable restaurants including Tabla, Zahav and ABC Kitchen, Zia Sheikh knew that he had a problem. He found himself turning to drinking and substance abuse to avoid his depression and cope with the pressures of working long hours in a high-stress kitchen environment. After a night of binge drinking almost cost him his life, Zia launched his nonprofit, Restaurant After Hours, an organization dedicated to the mental health of hospitality workers.

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Michael Solomonov and Steven Cook announce the concept of their brand new restaurant, coming to Rittenhouse Square in early June 2019. KYW Newsradio's Hadas Kuznits spoke with Philly's Israeli cuisine masters about "Kfar."

Hanukkah 2018 continues through Sunday! KYW Newsradio's Hadas Kuznits chats with James Beard Award Winning pastry chef Camille Cogswell of Zahav restaurant about making sufganiot for the holiday.

On today's episode of All in the Industry®, host Shari Bayer is joined by Michael Solomonov, co-founder of CookNSolo Restaurant Partners and executive chef/co-owner of Zahav, Philadelphia's pioneering modern Israeli restaurant. Michael also co-owns Federal Donuts, Dizengoff, Abe Fisher, Goldie, and the philanthropic Rooster Soup Company, which donates 100% of its profits to support Philadelphia's most vulnerable citizens. Michael is a four-time James Beard Award winner, including Outstanding Chef in 2017 and Best Chef, Mid-Atlantic in 2011. He has a new cookbook with his business partner Steven Cook, entitled Israeli Soul: Easy, Essential, Delicious; who he has written two previous books with, including Federal Donuts, and Zahav, A World of Israeli Cooking, which won James Beard Awards for "Book of the Year" and "Best International Cookbook". Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Mission Chinese Food in Bushwick, Brooklyn. Listen at Heritage Radio Network, or subscribe to our podcast on iTunes, Stitcher and/or Spotify. Follow us @allindustry.

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Andrew Friedman kicks off HRN’s coverage of Feast Portland with Philadelphia’s award-winning chef Mike Solomonov. Over a single cup of coffee, the two discuss the magic of Oregon produce, the importance of mentoring other chefs, and the trip that inspired Mike’s newest book Israeli Soul. Mike also opens up about his personal struggle with sobriety and his participation in the festival’s very first in Zero Proof dinner.

Michael Solomonov is the Executive Chef and Co-Owner of Philadelphia’s pioneering Israeli restaurant, Zahav. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC’s Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape.

Thanks to our engineer, Aaron Parecki of Stream PDX.

Music by Breakmaster Cylinder

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At his restaurants Zahav, Abe Fisher, Dizengoff, Rooster Soup Company, Goldie and others, Philadelphia-based chef and restaurateur Mike Solomonov has established himself as the standard-bearer of modern Jewish/Israeli cuisine. While at the Philly Chef Conference recently, Andrew and Mike borrowed a conference room for an impromptu rap session about what it means to be Jewish in the industry, the pitfalls of modern communication, where new restaurant ideas come from, and the secrets behind Philadelphia’s burgeoning restaurant scene (hint: it’s a good place for cooks to live).

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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