New York Post Loves Zahav

By PW Staff
Add Comment Add Comment | Comments: 0 | Posted Jan. 26, 2010

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The New York Post calls Philly's Zahav restaurant one of "eight culinary adventures" its readers should have in 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).

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