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]

Zahav deservedly received lots of praise for its Restaurant Week menu but did you know the modern Israeli restaurant offers a  similar deal on Monday nights for $36. Ta’Yim, Salatim and Hummus, choice of three plates and choice of dessert will set you back just $36.

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Zahav and the Society Hill Towers are working together to allow Zahav to add outdoor seating in the Society Hill Towers Shopping Plaza. Zahav is looking to start patio service as soon as possible but has to work out a number of logistical issues first.

For those unfamiliar with the layout of the area, the roof-topped plaza backs up to Zahav along St. James Place and is home to a number of merchants and previously to a small super market.

Zahav has been piling up the accolades, Food & Wine, Esquire, Bon Appetit and most recently, Philadelphia Magazine named it the top restaurant. All this before turning a year old.

On Wednesday, May 20th the Israeli restaurant is throwing itself an anniversary party. Starting at 8pm there will be live Middle Eastern music, belly dancing and $5 all you can eat hummus and laffa. plus drink deals like $3 Goldstars and $5 Lemonnanas.

Zahav [Official Site]

Food magazines just love Zahav. Philly Mag gave it “Best New Restaurant.” Bon Appetit included the Israeli restaurant in its “Hot 10 Summer Blockbusters,” Esquire named Michael Solomonov’s latest to its “Best New Restaurants of 2008″ and now Food & Wine includes Zahav in its “Best Restaurant Dishes of 2008.”

Yep, Zahav’s fried cauliflower with lebneh is one of the top ten dishes the editors of F&W have tasted all year. Kristin Donnelly has the details in the December issue.

My favorite was the cauliflower florets, fried until sweet and caramelized. Crisp enough to pick up with your fingers, they’re a terrific bar snack, served over a pool of tangy, dill-flecked lebneh (a thick, creamy yogurt) for dipping.

Zahav [Official Site]
Food & Wine, December 2008 Contents [Food & Wine]

Rick Nichols subs for Craig LaBan and rings three bells for Zahav, the Israeli restaurant overlooking Dock Street in the shadows of the Society Hill towers. Nichols finds some gold in the regular menu but he’s quite grumpy with the the Quarter, Zahav’s back room for weekly tastings.

Zahav does so much right, so singularly and – in its rendering of a Jewish grandmother’s unforgettable chicken soup – sometimes brilliantly. It’s worth the climb up, if only to look down, indulgently, on the out-of-the-know Zahav-nots.

Three Bells – Excellent

Zahav [Philadelphia Inquirer]
Zahav [Official Site]

Trey Popp didn’t dislike his food at Zahav but that doesn’t mean he didn’t have some issues with the modern Israeli restaurant.

What disappointed me about my $300 meal at Zahav is that it offered meager food for thought. At that price, I expect dishes that expand my culinary horizons, or at least provoke discussion. What I got instead was skillfully prepared food that didn’t move me.

Worth Your Weight? [City Paper]
Zahav [Official Site]

Adam Erace visits Zahav and enjoys a restaurant that meets the hype.

Roast chicken is done justice with an air-chilled Canadian bird, 24-hour brine, za’atar massage and 15 minutes over open coals. The result is juicy and crispy in all the right places, with sumac onions and tangy green tehina keeping your tongue at attention.

Served for two, the whole chicken is one of three entree choices for the pre-fixe Mesibah (“Party Time”) menu. Salatim (“salads”) kick off the par-tay, seven Israeli tapas that range from everyday (sauteed potatoes, mushy eggplant) to inspired (cuminy Moroccan carrots and candy-sweet roasted red peppers). Hummus follows, then two mezes of the kitchen’s choosing, entree and dessert. Request the New School, a blockbuster of fried shredded phyllo, labneh ice cream, pistachios, Valrhona chocolate and kumquat syrup. It’s as innovative as this motherland tribute gets—except on Thursday nights when Solomonov does a modern Israeli menu in the Quarter, the restaurant’s 24-seat private dining room.

Zahav [Philadelphia Weekly]
Zahav [Official Site]

The Quarter, Chef Michael Solomonov’s exploration of modern Middle Eastern cuisine at Zahav will begin dinner service every Thursday, starting on June 26th. There will be two different six-course menus: a Chef’s Tasting and a Vegetable Tasting.

Highlights include Sweetbreads with crispy chicken skin and tehina and Eggplant “Al Ha’esh” with sesame and almond puree. Sounds like at one side of the table will be grossed out by the other! The cost is $65 per person, $100 with wine pairings and seating is limited.

June 26th menus after the jump.

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Starting June 16th, Zahav will serve begin serving weekday lunch from 11:30am to 2pm.

The lunch menu, features 5 different skewer options for $10 as well as other plates from the dinner menu.

Full menu after the jump.

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