Zahav, the New Momofuku

The New York Post praises Zahav as the new Momofuku, citing chef Michael Solomonov’s ability to take traditional dishes to new highs.

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).

8 culinary adventures for 2010 [New York Post]
Zahav [Official Site]