SHMONÉ

"A Michelin-Starred Israeli restaurant in the West Village, Shmoné's hidden gem is a lamb kebab entrée. Made with lamb leg, parsley, onions, spicy peppers, salt, and black pepper, the kebab is grilled over charcoal and served with tahini, grilled tomatoes, onions, and sumac." - Shivani Vora

"Eyal Shani (also behind Port Sai’id and several Miznon locations in New York) was awarded one star for a la carte Shmoné." - Eater Staff

"Nadav Greenberg, chef of Shmone in New York, says he’s not religious, however, growing up in Jerusalem he has nostalgic memories of grabbing a slice of Jerusalem kugel as a treat for himself during the holiday season, from Rosh Hashanah through New Year’s Eve. “I make kugel with egg noodles, caramelized sugar, a lot of black pepper, and egg to bind it all together, says Greenberg, who adds a modern twist to the classic—typically served with whisky and pickles—by adding a dollop of caviar and sour cream on top of each serving. “I describe it as an amuse bouche, since you get a whole range of flavors you’re typically craving in one bite: sweet, spicy, and you get a taste of the ocean from the caviar as well. It’s a great way to start the meal and open your palate.”" - Jillian Dara

"Shmoné is the only restaurant where we’ve ordered another bottle of wine after finishing dessert. We just didn’t want to leave yet. It’s fun at this Israeli restaurant. Not dance-on-tables fun, like at HaSalon from the same chef. But the music bounces around the small space, the cooks liberally hand out raki, and the mashed potatoes are listed on the menu as: “I think we managed to make a better mashed potato than Robuchon’s.” It’s best suited for a properly sexy date night, or a long dinner with friends who get excited about treating vegetables like royalty and short rib served on the bone. " - willa moore, will hartman, sonal shah, neha talreja, arden shore

"Shmoné is the only restaurant where we’ve ordered another bottle of wine after finishing dessert. We just didn’t want to leave yet. It’s fun at this Israeli restaurant in Greenwich Village. Not dance-on-tables fun, like at HaSalon from the same chef. But the music bounces around the small space, the cooks liberally hand out raki, and the mashed potatoes are listed on the menu as: “I think we managed to make a better mashed potato than Robuchon’s.” It’s best suited for a properly sexy date night, or a long dinner with friends who get excited about well-cared-for vegetables and meats. It’s ideal to sit at the bar, where you can watch the chefs tend to humongous eggplants and delicate shrimp over charcoal, and touch them up with good olive oil and salt before sending them on their way. photo credit: Max Flatow photo credit: Max Flatow photo credit: Max Flatow Food Rundown Hot Jerusalem Bagel A nice way to kick off the meal. It’s served with a pool of preserved lemon mixed with za’atar and olive oil. Rip it and dip it. White Eggplant Steak Meaty, simple, and texturally profound. You can’t cook an eggplant like this in any old oven. Charcoal Grilled Leeks Served with a sharp ricotta and sweet pecans. Good, but not the most standout dish. A5 Wagyu Striploin This is a trophy meat skewer. The steak’s oomph oozes into a pool of olive oil and tahini, covered with a touch of spicy green zhoug. Spaghetti We know we talked up the meats and vegetables, but there’s always at least one spaghetti dish on the menu, and it’s always exceptional. It’ll be a ramp sauce during early summer, or it could be with shrimp, swirled in tomato butter. The portion is small and you won’t regret one for the table. Beef Short Rib If you’re the type of person who always wants the short rib, well, this one is served on the bone, soft to the touch, and might make you say “wow.” Just know it’s heavy and there’s a lot of good stuff on this menu." - Arden Shore