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Zahav: Philadelphia's Michael Solomonov does modern Israeli right
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Zahav's decor reflects the Israeli restaurant's modern take on classic cuisine.
If you're into food, it's imperative you get to Zahav. Run, don't walk. Chef Michael Solomonov puts his modern spin on Israeli cusine here, a talent that has earned him rave reviews from magazines like Bon Appetit and Food + Wine. Yet despite all the buzz, this Philadelphia restaurant manages to stay grounded. Prices are shockingly affordable, the decor is chic but casual enough to be fun, and the food is, well, out of this world.
Zahav's menu offers a swoon-worthy selection of small plates. With meze-style dining, patrons get the chance to order more adventurous "tastes" and the breaks inbetween courses provides diners with an ambience that encourages leisurely noshing, sipping, and chatting. Waiters are attentive, willing to make recommendations, and unintimidating. It is this sort of service (along with Zahav's terrific food and pricing) that will inspire both young professionals and well-heeled older couples to become regulars here.
On a recent trip to Zahav I was lucky enough to try one of the 4 homemade hummuses. Flavored with garlic, lemon, olive oil, cumin, and parsley, it took on an unbelievably creamy consistency - perfect for scooping with the warm laffa bread (cooked in a wood-fired oven). It's rare that I'm able to say that everyone at my table enjoyed all of their dishes, but each plate brought with it a new surprise or favorite flavor combination. The fried cauliflower served with labaneh (a cool, yogurt-based dipping sauce with chive, dill, mint, and garlic) scored major points for originality, flavor, and texture but "The Bulgarian" (beef-lamb-cumin meatballs served atop rice and beans) and the "Stuffed Baby Peppers" (Egyptian rice, walnuts, and feta) were dishes that I could've ordered seconds, thirds, and fourths of.
Happily, there's a wide range of choices for both carnivores and vegetarians, so if you're a motley crew of eaters there should be something for everyone here. Desserts were also incredible - try the pistachio baklava served with dark chocolate mousse and a sour cherry dipping sauce for an indulgent ending to the evening.
For more info: Zahav was recently rated as the best restaurant in town by Philadelphia Magazine and has received numerous accolades from national magazines like Bon Appetit and Food + Wine. In addition, Zahav's chef, Michael Solomonov, was nominated for a James Beard "Rising Chef of the Year" award. The prices here are exceptional for the quality of food served, but if cost is an issue - sit at the bar and order a few snacks which should only set you back $10-$20. www.zahavrestaurant.com
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