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I dont know what thats a product of, but I think its because were doing well every night, having good services back-to-back.. And to me, when you say fadwhats going to go out of style? Solomonov was insistent throughout the interview with Goldberg that he does not consider himself the best chef in the nation, nor his restaurant the best in Philadelphia, in part because he is all too aware of the risks of hubris. I definitely drank too much and went off on a couple different tangents, which is obviously a mistake that doesnt help you deal with anything., At one point, Solomonov got the idea of moving back to Israel and joining the army himself. Though there have been discussions about opening a Zahav in New York, CookNSolo, as the partners call their company, sees FedNuts as its best opportunity to debut a show out of town. And chicken together with that just seems to make sense.. These wings are ridiculouscrazy good, bro, says Chef himself. Id work harder than I ever had to work before and nobody gave a shit. Subscribe on Apple Podcasts, Stitcher, Google Play, Spotify, or wherever you get your podcasts. In January 2008, he ceded the Marigold kitchen to Erin OShea and took the leap into ownership and a full embrace of his native countrys cuisine with the 3,000-square-foot place in Society Hill (it later doubled in size) named for the Hebrew word for gold. Bill Addison, writing for Eater Philadelphia, called Chef Solomonov "the Genius of Modern Jewish Cooking" after eating at Abe Fisher, Dizengoff, and Zahav. In that role, the voluble Israeli-born, Pittsburgh-bred total-high-energy dude has started to have his ticket punched on the celebrity-chef ride. Michael Solomonov transforms simple foods into artful culinary masterpieces and is widely regarded as one of the country's top chefs and entrepreneurs. The critics liked the idea almost from the beginning, but patrons didnt. His idea for a vegan milkshake was ingeniously simple: a chilled mix of tehina (commonly known as tahini), almond milk, and sugar. There was a need, and he was there and was hungry and had a vision for what he wanted to do., When he took over the Marigold kitchen, Solomonov began to embrace his native countrys polyglot cuisine. When I was nine, I entered an origami competition and created this sick flamingo that was awarded. He isnt shy about revealing his inspiration. I dont think coffees going out of style. Wed like to have an empire. On the Jewish holiday of Yom Kippur in 2003, when Solomonov was a 25-year-old up-and-coming chef working on the line in Marc Vetris kitchen (Vetri had only one restaurant at the time), he was driving a family car from Pittsburgh to Philadelphia. It turned out that he loved cooking, and the rest is history. He married a business analyst named Mary Armistead, and moved into a South Philly rowhouse. But there's so much more to Solomonov than just one restaurant. "You can see what's happening; people are falling apart," he says, noting the sharp rise in anti-anxiety medication prescriptions and overdoses since the pandemic began. I cant imagine.. Then he laughed. Starting with the perennial Zagat Guide favorite Union Square Caf, Meyer developed a series of Manhattan restaurants (Tom Colicchios Gramercy Tavern was an early example), each more famous than the last. I was a talented actor, Solomonov said. One need he identified was an area kosher restaurant, and in a fortuitous turn of events, chef Michael Solomonov was looking to do kosher at the same time. He then told a story of spiraling into alcohol and drug abuse and how people close to him pushed him into detox and rehab. Though he wont be specific with the timeline, it seems obvious that this was the period when Solomonov decided to get sober. Though hes suffered his share of burns on the way to this point, its all happening lately for Michael Solomonov. I feel that the next five years are going to be a lot more active than the past five years. That isnt the case at all though. Theres plenty of people who can do that.. When he isnt busy working, Mike loves to spend as much time with his family as he can. The chef told NPR that the transition was tough for him, as he didn't understand Hebrew and hated having to move so far from the only home he could remember. He also sings the praises of the produce and ingredients you can buy there. It was the only thing we based our decision on to work together. There was no slapping or punching or anything like that in the breakup, Solomonov insists. You may not know him yet, but his work at Marigold is the best possible introduction, affirming him as one of Philadelphias most promising young culinary talents with a technique that is already mature.. His unique Israeli-inspired restaurant has four bells from the Inquirer and raves from this magazine, and has been the object of adulation in the national press, ranging from the New York Times to Bon Apptit. I wasnt very good at accepting what happened to my brother or what was happening to myself. Just weeks before this, the brothers had spent time together in Israel, where the family had repatriated when Michael was 15 and David 12. Fortunately for Solomonov, he had a strong support system of people who loved him and were able to get him out of this situation. In 2015, he wrote and released a cookbook called Zahav: A World of Israeli Cuisine which was based on the types of meals he makes at his restaurant. Mike loves to read, but due to his busy schedule, he doesnt always get as much time to read as he would like. Hes been named best chef in the region by the James Beard Foundation. And I was not a good person to work with. Are you ready, Chef?. Gabby Deutch. As Solomonov drove the car east across the state for his brother, his phone rang, somewhere around the town of Lebanon. His day began early with his toddler son, named for his brother David, waking him. Theres no decisions. But the only way it makes sense is to do what we like to do first and maybe the money will follow.. Im used to people saying Yes Chef this and Yes Chef that. But Im not ready to do that right now. In a world of graphic addiction memoirs written by teenagers, Solomonovs reticence is refreshing. "It's like the Jewish meat and potatoes. The dough is an Iraqi flatbread called laffa, and not long after it hits the bricks, it puffs up so fast that the process looks like time-lapse photography. I like when people come to Philadelphia to have dinner.. Beyond the raves and accolades, here are five things you probably didnt know about Solomonov, straight from the star chef himself. $140 per post at $7/CPM. At all., We were getting all the accolades that you could get, but we were doing, like, 30 covers on a Tuesday. He's also a tireless advocate and booster for the cuisine he loves, using his platform to promote the flavors that excite him. Im used to people saying Yes Chef this and Yes Chef that. He now has several years of recovery and sobriety behind him. That was the criterion for the partnership to work. He credits Terence Feury, who fired him from Striped Bass and then hired him back, with teaching him work ethic and technique. Theres nothing that brings people together quite like a good meal. While those two chefs have created new restaurants in the context of their original successes, Solomonov and Cook are operating in that postmodern mode. The press doesnt fucking matter at that point., Nowadays, the press for Zahav is only more effusive, and the customers are waiting to get in. We didnt listen, Solomonov says. Being the executive chef at a restaurant, especially a new restaurant, is an incredible amount of work. And chicken together with that just seems to make sense.. I believe that you are as successful as the people you choose to have in your life and the people who have chosen to have you in theirs. Then came along Mike Solomonov and his restaurant Zahav, which showed this country how transformative the flavors of that region can be when they're applied to exquisite ingredients. 10 Things You Didnt Know about Mike Solomonov, Borrowers Reboot Movie In Development From Universal, 10 Things You Didnt Know About Celeste Pechous, Nickelodeon Animator Illustrates Coffee Cups In Her Spare Time, 10 Things You Didnt Know about Fiona Palomo, Ozzy Osbourne Has Failed his Drivers Test More than Anyone We Know, 12 Things You Didnt Know About Andrew Lincoln, 10 Things You Didnt Know about Patrick Duffy, 10 Things You Didnt Know about Jake McDorman, Five Actresses Who Could Play Kella Ripa in a Lifetime Movie, 10 Things You Didnt Know About Jackson Michie, 10 Things You Didnt Know about Andrew East, 10 Things You Didnt Know about Andy Puddicombe, Thanoss Snap Takes on a New Light in Moon Knight, 10 Things You Didnt Know About Patrick Fugit. I would just freestyle when I was bored.. His celebrity will be that hes going to be one of the most respected chefs in America., The documentarian connected with Solomonov through Joan Nathan, a veteran cookbook author and an expert on Jewish and Israeli food. There was more attention last year when the pair engineered the much-buzzed-about opening of a high-end kosher restaurant on the Main Line, Citron and Rose. To call it a fad minimizes everything that we put into it, Solomonov says one day. If empire is in the offing, Solomonov will be its figurehead. Then Solomonov steps back into the blast zone of the open oven, slips the paddle under the dough thats now charred and crunchy, and pulls it out for a quick sprinkle of olive oil and a dusting of the Middle Eastern spice mix called zaatar. He was able to finish the segment and talk about his food, which is quite impressive under those circumstances. You see what my day is like every day at work. Appear on the James Beard Awards Semifinalists List. With his business partner Steven Cook, Solomonov is co-owner of several Philadelphia restaurants: Abe Fisher, Dizengoff, Percy Street Barbecue, Laser Wolf, and Federal Donuts, a fried chicken and donut chain. [16] Its recipe for hummus was chosen as "2015 dish of the year" by Bon Apptit. Even with their help, the chef told NPR that maintaining sobriety is an ever-evolving process that requires constant vigilance. Sometimes we would skip school and go to Pamela's, a diner in the neighborhood that has the best pancakes in the universe. And hes going to have to figure out how hes going to deal with that. As he discusses with NPR, he finds it very impressive when very basic dishes with minimal ingredients are prepared very well. Although Israeli food made Mike Solomonov's reputation, it's not the only thing he's good at. Because of the complicated rules of kashrut, as Jewish dietary laws are known, Solomonov chose to only sign on as a consultant. In addition to his duties at Zahav Chef Solomonov is a partner in Federal Donuts Dizengoff Goldie and Abe Fisher. At Federal Donuts, they specialize in crispy double-fried chicken, scratch-made donuts, and coffee. Now, its like the Beatles.. I was just like, What are you gonna do? Now, its like the Beatles.. It was another chef, Osterias Jeff Michaud, who introduced Solomonov to boxing. He is from Israel. In addition to his cookbooks, his appearances on the small screen, and his web show, he also made a movie celebrating Israeli food. Its heading toward two a.m., and Solomonov has finally shed his apron and enlisted two of his top young chefs for a pilgrimage to one of his favorite restaurants, a Korean fried chicken wings joint in Cheltenham called Caf Soho. Despite his numerous accolades, however, he's still not one of the most famous celebrity chefs around. I got really into photography when I was in eighth grade. [7][8] He was raised in Pittsburgh,[8] where he attended Taylor Allderdice High School. You would expect that any earth-shattering innovations in milkshake technology would have already been developed by now, but it seems that culinary progress can happen at any time. Bourdain loses. Originally published in the July 2013 issue of Philadelphia magazine. I was 19, and everybody thought I was going to be perpetually unemployed or a drug dealer or something like that. A receptionist leaned over the kitchen counter and looked to where Solomonov crouched with his energy drink. We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. Michael is going to be a star, says Roger Sherman, producer and director of the planned PBS documentary. Which is very cool. Marc Vetri, who gave Solomonov one of his early cooking jobs, calls Zahav one of the most interesting restaurants in America right now.. Who among us didn't try our hands at making a sourdough starter or fixing a bowl of pancake cereal? It's as rudimentary and as soulful as it gets. Solomonov is an award-winning chef, considered a pioneer of modern Israeli food. He won one for International Cooking in 2016, and one for Outstanding Chef in 2017. For many years, this celebrated cook and restauranteur was addicted to crack cocaine. How long can that last? With his ability to embrace high and low and still make dining fun and delicious, his energetic and idiosyncratic enthusiasm for both ends of the spectrum, Solomonov may have whipped up his own secret sauce for success. Most drug addicts that dont end up dying live this double life. For Solomonov, that double life meant opening a new Israeli restaurant, Zahav, in May 2008 while using [Davids] death as an excuse to smoke crack in his car. All I do is work. Then he came back with an offer of an array of athletic activities: surfing, running (he was scheduled to do the 10-mile Broad Street Run the next day) and boxing. I just thought it would be good to jump out of airplanes together, he said. He was using crack cocaine and heroin. It's a way for him to get back in touch with his birthplace while abiding by the restrictions imposed by the pandemic. At five oclock, dude, he told me, the curtains go up, and it is show- time every fuckin night.. Then business at the CookNSolo office behind Zahav, a quick visit with his wife and son at home, and then about seven hours of service. After watching him apply spices, the actress tells the chef, on live TV, Now I know exactly what kind of lover you would be.. And be humbled.. ), The concepts weve chosen are more an expression of our personalities than some sort of calculated empire-building strategy, Cook told me one afternoon, sitting in a new private dining room at the recently expanded Zahav. Philadelphia restaurateurs Michael Solomonov, 37, and Steve Cook, 42, have the sort of empire that culinary school grads dream of: a James Beard award, a critically acclaimed fine-dining. Michael is going to be a star, says Roger Sherman, producer and director of the planned PBS documentary. There was more attention last year when the pair engineered the much-buzzed-about opening of a high-end kosher restaurant on the Main Line, Citron and Rose. There are 16 episodes, all of which are available on Vimeo. Hed heard it was something sailors used to do. One afternoon, Nathan talked to me in an affectionate and almost motherly way about the young chef. Solomonov credits his wife, Mary who became aware of his addiction on a family vacation a few months after the Zahav opening and enlisted his business partner, Steve Cook, in an intervention . But Vetri had a policy at the time of pushing his sous-chefs out of the cozy Spruce Street restaurant after two years, so theyd go off and see if they could fly on their own. It wasn't that long ago that Israeli cuisine was barely a blip on the radar of the American dining scene, particularly in fine dining circles. The chef visits farms, bustling marketplaces, factories, and families' home kitchens in an effort to grasp what makes Israel's food scene so special. Michael Solomonov (born 1978) is an Israeli chef and restaurateur known for his landmark Philadelphia restaurant, Zahav. The two brothers traveled across the country, sampling a variety of the foods that Israel has to offer. Tell us how your hometown shaped you. In the founding myth surrounding Federal Donuts, Solomonov is given credit for introducing the concept of twice-fried chicken into the product mix. Genya was born in Poltava, Ukraina. That's how we met. Excuse meIm sorry, the chef added, his tone somehow combining his general affability with zero tolerance for slacking, but WHERE THE FUCK are the amuse coming from tonight? When it comes to cursing, chefs are the new sailors. There he is on the Travel Channel, greeting Anthony Bourdain and his cameras as they arrive for dinner at Zahav, and hanging out afterward (still on camera) with Tony at the Pen & Pencil Club, where he challenges the TV star to a game of rock-paper-scissorsthe loser having to down a shot of the brackish water from the clubs crockpot of free hot dogs. Send 150 words about where you grew up and what it means to you now to opinion@philly.com Some answers maybe featured on Philly.com and in the Inquirer. He married a business analyst named Mary Armistead, and moved into a South Philly rowhouse. Meanwhile, they were hinting that an Israeli street-food joint that wouldnt compete with Zahav is a distinct possibility. Thats when his star really began to rise. When I first asked about spending time with him, the chef told me, I dont know what youre going to see. Two piles of crisp wingsgarlic soy and spicyare heaped on the table, along with a side dish of eel. We lived in a pretty small house on top of a big hill. [13][14], In 2015, Cook and Solomonov published a cookbook based on their restaurant Zahav. To call it a fad minimizes everything that we put into it, Solomonov says one day. [11] Cook and Solomonov then opened the upscale Mexican restaurant Xochitl and later co-founded the restaurant group CooknSolo.[11]. On any given night, a customer who walks through the verdant, manicured grounds of I.M. It was so different from what I was doing prior, he says. These wings are ridiculouscrazy good, bro, says Chef himself. Poor Steve. While you might think that cooking at home wouldn't be a new thing for a chef like Mike Solomonov, he's a busy guy with a lot on his plate, and he told NoCamels that the pandemic gave him more time to cook at home than he ever had before. In 2003, his brother, David, was killed on Yom Kippur during a military campaign for which he volunteered. I dont know if it was mandatory, but preferred, Solomonov said. He and Cook reworked the Zahav concept, making the menu less didactic and the restaurant friendlier. Let the mixture stand for 10 minutes so the garlic can mellow. As time passed, It became clear that that was the way I was going to attach myself to Israel, he says, and in some way, even, with Judaism, and certainly with my brother.. Citron and Rose opened to strong reviews, but Cook and Solomonov walked away from the restaurant within a few months, when owner David Magerman decided to broaden the appeal and try, in effect, to make the restaurant into his own suburban Jewish community center. If you're not lucky enough to live in Philly and can't visit Goldie, you can make your own tehina shakes at home with the recipe Solomonov shared with The Splendid Table. And that is living, dude., Life is certain to change for Michael Solomonov. You cant listen to all the positive things that are being written about you when youre going to your parents and asking for 10 grand so you can make payroll. Jose Garces built a kind of Incan Empire, his restaurants all rooted in some sort of south-of-the-border cuisine. With the owners approval, he pivoted toward the Middle East. Its something that I think about, Cook said. His latest triumph is the internationally expanding Shake Shack chain. Jose Garces built a kind of Incan Empire, his restaurants all rooted in some sort of south-of-the-border cuisine. The show, "Where Chefs Eat," features the former "Queer Eye" personality visiting various cities and eating at places that are favorites of local food professionals. Michael Solomonov is the Eater Philly Chef of the Year for 2017. At the end of the year Eater Philly named him Chef of the Year in the annual Eater Awards. :). The Israeli-born, Pittsburgh-bred chef might be best known for his life-affirming hummus at restaurants like Zahav, but before he was helming kitchens and collecting James Beard Awards and Chef of the Year Eater Awards, a young Solomonov was teaching himself to fold paper flamingos (yes, he won an award for that, too). Mike Solomonov presides over an empire now, and he owes much of his success to Zahav, his first Israeli restaurant. Learn How rich is He in this year and how He spends money? The public elementary school was just down the street from where I lived, and when we weren't inschool,we were on ourbikes running around the woods all day long. The press doesnt fucking matter at that point., Nowadays, the press for Zahav is only more effusive, and the customers are waiting to get in. FedNuts, as devotees like to call it, now has three locations and counting, including the frequently mobbed counter in the stands behind left field at Citizens Bank Park. Service is over, and the Zahav chefs are chowing down. Solomonov's second recipe, lamb sofrito, traces his family's roots even deeper into the Jewish culinary diaspora. During this time Solomonov had a hidden addiction to heroin, cocaine, and other substances. During an interview with The Atlantic, Mike said that he doesnt like to get caught up in the accolades and allow them to feed his ego. In high school, there was this really competitive five-week art program called the Pennsylvania Governors School for the Arts. In the late summer of 2005, Solomonov met Steve Cook, who was trying to replace himself as chef at the popular West Philadelphia BYO Marigold Kitchen. Its a big challenge to come., But for now, most nights, hes there in the heat at Zahav. I just thought it would be good to jump out of airplanes together, he said. Then Solomonov steps back into the blast zone of the open oven, slips the paddle under the dough thats now charred and crunchy, and pulls it out for a quick sprinkle of olive oil and a dusting of the Middle Eastern spice mix called zaatar. SABICH. Just then, the four people who had reserved the chefs tasting counter were arriving. Solomonov is visibly fatigued. Isnt that Mike Solo, as hes commonly known, cooking pungent chicken shashlik with Al Roker on the Today show? He attended the University of Vermont for three semesters where he studied art before leaving and moving back to Israel which is where he was born. Talking about life. And hes got that next-level kind of drive.. I feel the most at home in Israel, but I grew up in the Squirrel Hill section of Pittsburgh. Who doesnt love to have their hard work and accomplishments recognized? My life is really fuckin boring. Once, he rounded up a dozen of his employees and took them to Bucks County to jump out of an airplane together. There was no slapping or punching or anything like that in the breakup, Solomonov insists. YOU HAVE 20,000 FOLLOWERS: $100 per post at a $5/CPM.