Zahav x Momofuku: Isreali Breakfast

“Oh, you write about food? What’s your favorite restaurant?”

It’s a question I field regularly, from travelers coming to Philly for the weekend to casual acquaintances at networking events; from friends and family to total strangers that ALSO wanna gab about food. And, to be honest, there’s an easy answer, but it hurts to share.

Zahav hits every checkbox in my dream resto:

  • Diverse array of tastes served in one meal
  • Impeccable service, from the hosts to the folks tidying up the table between courses
  • Killer soundtrack (seriously, who’s curating the Zahav Spotify playlist, and can I get your info?)
  • Masterful presentation (from the open kitchen to plating of individual dishes)

This is unfortunate because, in addition to being one of the most wonderful places to dine, it’s also one of the toughest reservations to get in Philly, so I try not to boast too much when I do manage to get a meal on my calendar. But this… this was something special.

Zahav collaborated with the team from Momofuku’s Ssäm Bar (known for some killer Korean-style meat and Asian fusion dishes) for a one-time Israeli breakfast for the ages.

When I saw the tickets go up live Thursday, May 18 I’d purchased a table for 4 before 7:30am. When an opportunity like this occurs, you pay first, ask questions later. I had no trouble finding three willing dining companions and, Saturday at noon, we were seated with no idea what we’d be eating (but a certainty that it would be delicious).

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I’m going to do that thing that some people love and others hate, which is rehash the menu, so if you don’t care for that kinda thing, feel free to scroll through the photos.

First Course:

  • Israeli Breakfast Breads – we’re talking Kubaneh (linking to David Chang’s Lucky Peach article, keep it in the family) and a sweet Rugelach (perhaps date flavored, I must admit that detail was hazy)
  • An insane rose(?) and strawberry jam that I wanted to drown in (yes, we ordered extra)
  • Bentons Bacon Salad – frisée, poached egg, and smoked / cured egg yolk
  • Country ham – sliced paper thin, served with red-eye coffee gravy
  • Beef tartare – made with Yuzu Kosho (an incredible citrus chile condiment you should put on all dishes) and MORE egg yolk
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That beef tartare, though…

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Making frisée fun again…

Second Course

  • Short Ribs Al H’aesh – this was an incredible dish that was (I believe accidentally) brought to us three times. I apologize, Zahav, for not mentioning our second and third portions, but if you bring me short ribs on a skewer, I will eat them all without question.
  • Shakshuka – with smashed English peas, tomato, Saffronella, and an egg. I wish Zahav offered this for dinner, too.
  • Spicy pork sausage with rice cakes – easily my favorite dish, this dish had texture, heat, and an egg. What more could a girl ask for?!
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Shakshuka & banchan (Korean side dishes like kimchi and ginger scallions, that went with EVERYTHING!)

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Added bonus to spicy sausage dish – when your friends can’t take the heat, you get extra.

We were promptly rolled out of Zahav and into the street, where we blissfully walked the 20 blocks home on cloud nine, stuffed with the best foods around.

Zahav – you dog. You got me again. I’m unabashedly enamored with the entire CookNSolo restaurant group (and like to maintain a healthy obsession with Federal Donuts), so just keep doing what you’re doing, and I’ll keep blindly throwing my money your way.

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Gratuitous food pics

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