Philadelphia restaurateurs Michael Solomonov and Steve Cook discussed how their Israeli-inspired menus express their personal and cultural stories on the "What Matters Now" podcast [1].

The conversation highlights the intersection of gastronomy and heritage, illustrating how food serves as a medium for conveying Jewish identity and a deep connection to Israel [1].

Solomonov and Cook currently operate 18 restaurants [2]. Their influence on the U.S. culinary landscape is anchored by their flagship restaurant, Zahav, which opened 17 years ago [1]. The duo uses Sabra-inspired menus to bridge the gap between traditional flavors and the modern dining experience in Philadelphia.

Solomonov has received five James Beard Awards throughout his career [3]. This recognition underscores the critical success of his approach to Israeli cuisine. The growth of their brand continues beyond the dining room, as Zahav Foods announced an expansion of its hummus line on June 17, 2025 [3].

During the podcast, hosted by Jessica Steinberg, the chefs said that the food they serve is not merely a business venture but a narrative tool [1]. By focusing on specific regional ingredients and historical cooking methods, they aim to tell a story about the land and its people.

The partnership between Solomonov and Cook has turned Philadelphia into a hub for high-end Israeli dining. Their work emphasizes the evolving nature of the Sabra identity, those born in Israel, and how that identity translates to a diaspora setting in the U.S. [1].

“The Israeli food we serve tells our story”

The success of Solomonov and Cook reflects a broader trend of 'culinary diplomacy,' where specific ethnic cuisines are used to foster cultural understanding and preserve identity within the U.S. By scaling their operations from a single flagship to nearly 20 establishments and consumer products, they have transitioned Israeli cuisine from a niche offering to a mainstream commercial force in the American market.