"In 'Zahav,' Michael Solomonov Explores Israeli Food". "Why Philly's Mike Solomonov Is The Genius of Modern Jewish Cooking". "The Untold Truth Of Mike Solomonov From Where Chefs Eat". ^ "Munch goes to Philadelphia (for 25 hours)".^ "Philadelphia chef takes readers on culinary journey with Zahav".^ "What James Beard Award-Winning Chef Michael Solomonov Is Making for the Super Bowl".^ a b Desk, The New York Times Food ()."After a Killing, Michael Solomonov Turns to Israeli Food". ^ "Two Philadelphia Restaurants Named Among Nation's Best For Wine".^ a b "The 2019 James Beard Award Winners"."The Restaurant List" for Laser Wolf (2021), one of 50 restaurants included by The New York Times."Outstanding Restaurant" for Zahav (2019) by the James Beard Foundation."Outstanding Chef" (2017) by the James Beard Foundation."Cookbook of the Year" for Zahav: A World of Israeli Cooking (2016) by the James Beard Foundation."Best Chef: Mid-Atlantic" (2011) by the James Beard Foundation.Its recipe for hummus was chosen as "2015 dish of the year" by Bon Appétit. Zahav: A World of Israeli Cuisine was nominated for a James Beard Foundation Book Award in the International cookbook category.
In 2015, Cook and Solomonov published a cookbook based on their restaurant Zahav. Solomonov also spent a period of time consulting for David Magerman's, now closed, and Citron and Rose, a certified Kosher meat restaurant on the Main Line in Bala Cynwyd, Pennsylvania. Bill Addison, writing for Eater Philadelphia, called Chef Solomonov "the Genius of Modern Jewish Cooking" after eating at Abe Fisher, Dizengoff, and Zahav. Having participated in the South Beach Food & Wine Festival in 2013, Solomonov was able to bring Percy Street Barbecue to South Florida. With his business partner Steven Cook, Solomonov is co-owner of several Philadelphia restaurants: Abe Fisher, Dizengoff, Percy Street Barbecue, Laser Wolf, and Federal Donuts, a fried chicken and donut chain. With the support of financier Steve Cook, Solomonov opened Zahav in 2008. Solomonov decided to change his focus to Israeli and Jewish cuisine. David Solomonov had volunteered for the IDF. In 2003, his brother David was killed on Yom Kippur during an Israel Defense Forces military campaign on the border of Lebanon by three enemy snipers. Cook and Solomonov then opened the upscale Mexican restaurant Xochitl and later co-founded the restaurant group CooknSolo. Afterwards, Solomonov took a job as a chef at Marigold Kitchen, owned by businessman Steve Cook. He then moved to Philadelphia, Pennsylvania to cook Italian cuisine at Chef Marc Vetri's upscale Italian restaurants. Career Īt the start of his career, Solomonov moved back to the United States to attend culinary school at the Florida Culinary Institute in West Palm Beach, FL. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. He was raised in Pittsburgh, where he attended Taylor Allderdice High School. Solomonov was born in moshav Ganei Yehuda, Israel, to a family of Bulgarian-Jewish descent. In 2021, The New York Times named his restaurant Laser Wolf as one of "the 50 places in America we're most excited about right now." Early life Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. Michael Solomonov ( Hebrew: מייקל סולומונוב born 1978) is an Israeli chef known for his restaurants in Center City, Philadelphia.
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