Years ago, I began hearing rumblings about a restaurant in Philadelphia that I “had” to go to. Shortly after that, the world heard that there was a restaurant in Philadelphia that they had to go to. This was all do in large part to it not only winning the highest honor a restaurant can be bestowed, a James Beard award. But THE James Beard award for Best Restaurant in America. Think about that. Let that set in. Think about how many restaurants there are or possibly could be in our nation. All the major cities, all the tourist locations, all the Mom and Pop places. This little restaurant in Old City Philadelphia took the crowd, thanks in very large part to the man at it’s helm, Michael Solomonov. If Zahav was difficult to get into before, it went next level after that. Rumor amongst many of us in the restaurant world heard that you had to book months in advance. Would I ever be able to get in? Could I get to experience a James Beard winner that was right in our backyard?
Michael Solomonov was born in Israel and then raised on the opposite end of Pennsylvania, in Pittsburgh. His culinary career launched at the age of 18 when he returned to Israel and started baking. Somehow, he ended up back in Philadelphia where he began racking up the James Beard awards, winning not only for Best Chef in the Mid Atlantic, but another one for his cookbook, “Zahav: A World of Israeli Cooking”, another one for Outstanding Chef, and one for International Cooking all before receiving the honor of Outstanding Restaurant with his team for Zahav itself. People flocked not only to Zahav, but to the other restaurants under Michael’s umbrella including Federal Donuts, Dizenoff, Goldie, Abe Fisher, Merkaz and most recently, Laser Wolf.
Randy and I mentioned Zahav several times but could somehow never come to locking in a date to try and get a reservation. I heard multiple coworkers and friends taking trips there and raving about their experience, only furthering my desire to get there. One of my former coworkers even worked there, bringing the flavors with him when he’d cook us family meal. I was getting more and more drawn to wanting to experience it myself.
Then the Pandemic hit. Dining out was out. Especially going to a major city. Growing up not far from Philadelphia, it was my “home city”. Randy and I often took day trips up to check out restaurants, wander the streets and just explore different events going on. It would be over a year and a half between visits, something completely mind blowing to us.
This past June was our 5th anniversary, a big milestone for us. Our actual anniversary was spent down at the Jersey Shore with our Friends, due to scheduling. We had a wonderful day at the beach and then had a great dinner with friends. But we agreed that we wanted to celebrate together once we got home. As soon as we got back, we gave each other our gifts. To my utter surprise, not only was I gifted the Zahav cookbook, a gift in an of itself is a big win with my love of cookbooks. But also, that our anniversary celebration would be taking place at Zahav! I was so thrilled and excited. Our reservation was booked and we were in.
This was not only a special occasion in it being our anniversary, but it was our first real date night in over a full year and a half. It was also Randy’s first time dining inside of a restaurant in that time as well. We made our drive into Philly, parked quickly and headed in.
Heading in, I noticed how nice of an outdoor dining area they had set up. We were heading inside, to a decent sized dining room although smaller then I expected. We were taken to the bar, where we were sitting and greeted by our server, who happened to also be one of the bartenders. As soon as we mentioned it was our anniversary, two glasses of champagne were placed right in front of us, courtesy of Zahav.
Next it was explained to us that the menu was a set menu and that we would be getting everything listed. The one choice that we had to make was if we wanted the lamb or cauliflower stew for the table. My concern was that I am unable to eat red meat and when it does work it’s way in, I get very sick. Lamb is one that I have tried from time to time but not as a full meal. Beings that the main entrĂ©e that they are known for is their Pomegranate Lamb, this was a little nerve wracking. Thankfully, they were completely accommodating and offered to give me my own portion of cauliflower stew and Randy his own portion of the Pomegranate Lamb. Our server informed us that they are happy to make accommodations of any kind, which is great to know.
The meal kicked off with the first course of their house made Laffa Bread, seasoned with Za’atar spice and olive oil, their house made Hummus and several small cold salads.
The selection of cold salads were six small dishes of vegetables. This included a Beet salad, Green Beans, Carrots, Fennel, Eggplant and Cabbage, all prepared with different seasonings and preparations. The hummus had a creamy green center that we couldn’t get enough of.
I went in open minded to try everything after waiting so long and hearing so many amazing things. If you know me, you know that I have a few things I do not enjoy food wise. Fennel is at the top of that list. I can’t stand it. And will purposely avoid dishes that have it in it. This was different. I loved it! The beets too! I have never been a fan of those either and enjoyed everything!
Next up was the Mezze Course. Now all of these portions are smaller so that you get to try more preparations of more items. While we were wrapping up the first course, the Mezze course started arriving. First up was Grilled Apricots, served with Za’atar seasoning, Bulgarian Feta and Harissa. Also not a fan of Apricots, I gave it a shot. While it wasn’t bad by any means, it wasn’t my favorite. Randy loved it though as he’s a major apricot fan.
Shortly after, Haloumi wrapped in Kataifi arrived served along side blueberries, pistachios and elderflower. Randy and I were both slightly hesitant as he dislikes elderflower and I’m not a blueberry lover. We were both floored by how delicious it was!
Green Fava Bean Falafel arrived next with unbelievable flavor. The plate presentations were all so amazing and I loved the dishware that was used for everything.
Ending the Mezze course was the Fluke Crudo, which came with Harif and Galia Melon. The flavors were so balanced and harmonious together. The textures complimented each other and continued to blend together from the first bite until the last.
Randy and I couldn’t get over how amazing everything was. We were both enjoying trying things were normally off the table for us and couldn’t wait to see what was next.
The course entitled Al Ha’esh came next. These were the transition points between the cold courses and appetizers and the entrees. Grilled Branzino, Bulgarian Beef Kebabs and Maitake Mushroom arrived.
The Mushroom was all mine beings that Randy is not a fan at all. He did have a small taste but gave the rest to me. That worked out fine beings that I couldn’t have any of the Kebab. I thought the mushroom was to die for and could have had multiple servings of it.
The Grilled Branzino was Randy’s favorite of the night actually. A big statement considering he’s not generally a massive fish eater. The sorrel tzatziki that accompanied it made the fish soar with flavor!
After that course came the main event, the entree course. This meant the Pomegranate Lamb Shoulder and the Cauliflower Chraime, which is a north African tomato-pepper stew, were on the way.
Both arrived piping hot in their individual cast iron pans. Randy tried the lamb and offered a taste to me.
I have rewritten this sentence multiple times trying to find the right words for the first taste of that Lamb Shoulder. The richness of the meat, the depth of flavor, the balance of fat and savory meat were all staggering. The layers of both tartness and sweetness coming from the pomegranate glaze that so thickly enrobed the lamb created such a juxtaposition. I have never had such an experience from one bite of food. It’s something I will not forget anytime soon.
The Cauliflower Stew was also full of flavor, spice and zest. I’m just joining the cauliflower movement as I was a hater for a long time. But I really liked it.
Randy actually enjoyed the branzino more then the lamb. I would have eaten the entire thing myself but I was a bit fearful of what my stomach may do with that much of the meat. We were able to try a little of everything without being overwhelmed.
I was given a bonus dish as well with not being able to have the lamb which was a pleasant surprise. It was eggplant covered in a rich almost cheesy like sauce and had garbanzo beans as well. It, like the rest of the meal, was so full of flavors layered expertly with each other.
Alongside both of our entrees came this Persian Wedding Rice that was crispy on the outside, and soft and perfect on the inside. It was topped with crushed pistachios and dried cranberries.
We took a breather afterwards and then waited for dessert. The meal had been such a journey of spices, flavors, cooking techniques that intertwined with each other through the courses effortlessly.
The desserts arrived shortly after and did not disappoint either. A zucchini cake with apricots and hazelnut praline came out to finish our meal as well as a Malabi Custard with Blueberries. I’m not one for sweet desserts and this was that perfect end note that didn’t smother everything else with sweetness.
Every bit of this meal was worth the wait. For being smaller dishes throughout the evening, we were completely full and happy. I literally didn’t want to leave because everything was so amazing. As we were finishing up dessert, I was stunned to look up and see Michael Solomonov standing in front of us. He asked how our meal was and how everything was during our experience. I was somewhat star struck as he was in a t shirt with an apron, obviously taking part in the preparation of the food and not just guiding his team in their execution. We gushed over how wonderful everything was without being too fan girly. He thanked us for coming and moved along back to the kitchen. I informed Randy who we just spoke to and he pushed me to go get a photo. I couldn’t. I’m not one to need photos with celebrities or different well known folks. I was so impressed that he was actually working in the kitchen and surprised that we somehow managed a small moment with him.
We left and I immediately started thinking about when we could return. There hasn’t been a food experience in a very long time that I was so taken with. We wandered through Old City, my favorite area of Philadelphia and enjoyed some of the gardens.
I’ve always said that if I ever lived in Philadelphia, it would be Old City. The cobblestone streets, the brick buildings and the history that are so present, as well as the wide selection of amazing restaurants make it a part of the town that I never get tired of exploring.
Our magical date night ended with a quick romantic trip to Lowes to get plumbing parts. We also managed to score some Hydrangea plants that were on sale for the front of the house.
Michael, if you ever read this, which I doubt you would, your work floors me. Not that my opinion matters to someone with more James Beard awards then amounts of cheeseburgers I’ve had in the past 20 years. But I was so humbled and blown away with what we experienced and what was done with such simple ingredients. I will sing the praises of this man and this restaurant for most likely the rest of my days. If you ever, EVER get a chance to go to Zahav, do it. Take it in. Go in with an open mind and ready to experience everything. Don’t be frightened by never having Israeli food and not being sure if you will like it. You will. Trust me.