Zahav

"Zahav is an award-winning restaurant in Philadelphia known for its Israeli cuisine. It is the flagship restaurant of Solomonov and Cook's CookNSolo hospitality group." - Erin Perkins

"Zahav, the 2019 James Beard Award winner for Outstanding Restaurant, first introduced Philly to the delights of Israeli cuisine and its myriad influences more than a decade ago. The restaurant continues to set the standard with its menu of laffa, meze, and grilled meats and vegetables. In addition to the stellar service, the showstopper at Michael Solomonov and Steve Cook’s restaurant is the pomegranate molasses-braised lamb shoulder, but even something as simple and now-ubiquitous as hummus is genuinely eye-opening here. Reservations open at 11 a.m. the first day of each month for the entire month ahead." - Eater Staff, Ernest Owens

"As a nationally renowned restaurant that’s been part of the charge for exceptional Israeli food in America, Zahav is a major point of Philly pride. The lamb, braised in pomegranate molasses and strewn with chickpeas, is one of the restaurant’s signature dishes." - Ernest Owens, Eater Staff

"Zahav might be the crown jewel of the CookNSolo restaurant group — but with other great Mediterranean-inspired restaurants under their belt (such as Laser Wolf, Dizengoff, Goldie, and the new Jaffa Bar in Olde Kensington), all of them are worthy of recognition. It goes without saying, book well in advance for a table at this James Beard award-winning hotspot that still serves an immaculate whole lamb shoulder braised in rich pomegranate molasses and served over spiced Persian rice." - George Banks-Weston

"This Israeli spot in Old City has had nonstop hype since opening in 2008 thanks to its diverse and expansive tasting menu. The flow of the meal is upscale but never stiff, and the experience feels special whether it’s a random Tuesday at the bar or a big deal date night. From the phyllo-wrapped haloumi and layered salatim to the silky hummus and unbelievably tender pomegranate lamb shoulder, it’s all worth the struggle for the reservation.  " - alison kessler, candis mclean