How Master Chef Mike Solomonov Runs One of Philadelphia's Most Legendary Restaurants - Mise En Place
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- Опубликовано: 27 май 2022
- At one of Philadelphia’s most iconic restaurants, Zahav, reservations are booked out for two months. Chef and owner Michael Solomonov and co-chef Beau Friedman have generated so much acclaim through dishes like fluke kubbeh niyeh, hummus tehina, pomegranate lamb shoulder, and much more.
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Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Carla Francescutti
Editor: Charlotte Carpenter
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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For more episodes of 'Mise En Place,' click here: trib.al/DEglYRr
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Хобби
Thanks for watching! Head over to Instagram to follow along with the team! Chef Mike: instagram.com/mikesolomonov, and the restaurant: instagram.com/Zahavrestaurant
i love the mise en place series
Love you too..thank you my friend 😘❤️🙏
Gets me inspired and hungry at the same time
Same I need to go to these places
It’s so much fun for me to see how others run kitchens and get inspired myself.
I like how supportive they are of each other, they compliment each other and say humbling things in regards to their skills compared to the other chefs. That may just be for camera, but I feel like they were being genuine about it.
As someone who used to work there, this is their baseline level of loveliness. Beau and Joe have worked there for a long time now and seems like they haven't changed a bit.
they represent philly mentality
I’ve had the privilege to eat at Zahav several times and it’s truly worth every penny. Every single dish is absolutely phenomenal. I just wish they would let you order a la carte now but I get why that’s tough.
Lucky!
Me too. Live in SF Bay area, but work in Philadelphia area monthly (until 20, 21, but back now). Do my best to go to Zahav or one of his other places. Stay at Kimpton Palomar which is next to Dizengoff, Abe Fisher and Federal donuts.
@@janicelgo4522 have you been to Abe fisher or Goldie yet? Would also recommend, especially if you can do a dinner at Abe fisher.
@@caglioso Yes...I've probably been to Abe Fisher a dozen times. Although I live in the SF Bay area, I work about a week a month in Philadelphia and typically stay at the Kimpton Palomar which is on the same block w Federal Donuts and Dizengoff. Have not been to Goldie, but on my list. Looks like there are 2 new places, Laser Wolf and Merkaz. Excited to try them. BTW, amazing Italian restaurant (award winning Gelato too) called Gran Caffe L'Aquila on Chesnut between 17th & 18th. Philadelphia food scene is so underrated.
@@janicelgo4522 that’s excellent 👍🏻 Last time at Abe fisher I had the Montreal short rib which was out of this world. And Laserwolf was a great experience, not as refined as Zahav but definitely worth the trip. I’ve gotten dessert at L’Aquila before but never had a proper meal there. Sounds like you eat well when you’re here! it really is a great food city, I’m proud of how much it’s evolved the last 10-15 years.
Had the pleasure of doing my apprenticeship here and what you see is what you get. True and dear artists at work
Always cool to see a well run kitchen. Truly impressive.
On god people will never understand that!!💪🏽🔥
I ate at Zahav about a week ago or so, and I was absolutely blown away by the sheer quality of the food, and the way it was prepared! Every morsel that entered my face hole felt like a piece of heaven on earth!!!
My favorite dish by far was the lamb entree that came with rice. My taste buds were so turned on I had to find out who made it in order to thank him personally…
Turns out a young lad by the name of Remy (like the rat in Ratatouille!) absolutely killed it!
If anyone here is ever blessed with the opportunity to visit this restaurant, it would be a *felony* to not ask for the lamb made by Remy himself. If you want the complete experience you’ll 100% be retelling your grandchildren about in 50 years over and over again, ask for his special sauce on top of the rice. You won’t know what hit you, but your tastebuds will make sure you will never forget…
Thank me later.
You can be a professional food critic because damn.
Always cool to get an outside perspective, now I know 100% it's worth the visit
Kosher?
I was going to write as well that the lamb entree with rice was absolutely amazing but you phrased it much better than I ever could. +1 on this comment!!
I ate there 5 years ago and was inspired and blown away by not only the food but also the hospitality which were both top notch. The way they made you feel when you entered the restaurant was something that has stayed with me and something I try to pass onto my staff. Sustainability in this industry comes from putting others first
Agreed. The service there was phenomenal when I went
That is absolutely true in all aspects of life. Imagine if everyone thought of the next person first
That lamb shoulder looks phenomenal. The type of dish that makes you go back to that specific restaurant just to eat it
You can also use short rib I couldn’t get lamb shoulder so I used short rib instead!!
This is what simple ingredients and love, produce. Well done chefs at Zahav!!
FINALLY got to eat at Zahav a couple weeks ago, and it lived up to the hype, for sure. So many great flavors
that hummus...ive never seen any smoother than that. looks flipping amazing.
Great to see young people preparing traditional ethnic food. This food looks delicious. Thank you.
Mise En Place is far away my favorite RUclips series and I get so happy every time a new one pops up
I love watching the coordination that happens when a kitchen is working smoothly.
The way he said Palestinian really made me respect him even more,a beautiful soul,very calm and composed, definitely gonna visit his restaurant.
I would say 99% of us want peace. :)
@@roycohen. if that was the case there would be no settlements in Palestine.
@@pandascout And no daily terrorists attacks in Israel or dozens of two state solutions rejected by Palestinians
@@santiagoborenszteyn1618 Israeli government are the terrorists.
@@santiagoborenszteyn1618 you just had to butt in , didn't you ?
One of my all time favorite middle eastern restaurants I had the Privilege to eat here and go back in the kitchen. The staff here reminds me like my coworkers at my current kitchen job all getting along and helping one another!!
The teamwork and how everyone understands their roll in the kitchen is so damn AMAZING. I can see why are they’re so successful.
Everyone from Philly knows this place, one of the hardest reservations to get. Swing by dizengoff if you want their hummus!
My favorite restaurant. Absolutely love laffa, hummus and salads (often get 4-6 small ones), then the various proteins, like duck hearts, lamb and fish are exceptional. Also, Mike run Federal donuts, Goldies, and a number of other Philadelphia institutions.
The kind of passion you see in these people is unparalleled
If only they had passion for the millions of Palestinians who they stole land from
My late older sis Remee used to work there. I met the staff most are still there. Great ppl.
Love to see this. Thanks for the glimpse.
I've been to Zahav a few times now. From when they first opened to right before covid in 2019...and every single meal has been incredible. From having the back room with my entire family to just a 2 top.....seeing that pomegranate lamb again, I instantaneously started to salivate.....I crave that dish, it's the type of dish it sticks with you, the aroma, the umami, the after taste. If you can get reservations, go go go!
Oy vey!
Fantastic you have blended all the cuisines of the world made it your own but you gave credit to the world. Thank you. So healthy
OMG it's like the tikkun olam of restaurants!!!!!!!
Once again a great video..craftsmanship and dedication..fantastic
These videos are the perfect length to watch whilst eating a meal!
This has to be the best looking restaurant ive ever seen, fantastic video Eater thank you.
Chef Mikes story is incredible he’s a very inspiring dude.
Wow. I just learned a new thing today. Adding ice water to your tahini to make hummus really fluffy. Awesome!!
Also, a big robo coupe floor blixer that has quite a bit of horsepower to get the whole batch of hummus to there standard! Impressive stuff
i add cold water to my homemade hummus. wink.
He doesn’t know what he’s talking about 😂 you put ice to make it look brighter so it gets rid of the dark color
this might be my favorite episode of the series so far
I would love to eat at this restaurant. The food looks absolutely delicious. You Sir are a genius.
That hummus looked *_amazing_*
oh wow. what an episode. I can't wait to eat in this place. love the team!
This ALL looks incredible
These are great. Please keep making them!
Great series! Mike is a Philly treasure, all his spots are incredible.
love the vibe in the kitchen.
Love the team and the food looks stunning 😍
I love a chef that destroys key terms of the intellectual community like Mediterranean food or farm to table. Yes, all food is farm to table and any food that is made on the coast of the mediterranean is Mediterranean
Congratulations! And thank you for you efforts and entertainment!!!
Literally everything looks delicious
All of that food at the end...not a single plate looks short of amazing. I don't know if I'll ever find myself going to Philadelphia but if I do I will stop at nothing to get a reservation at Zahav.
Get there before opening and grab a seat at the bar if you can't get a reservation.
Hat off for this chef and his recipes
4:22 Those are subtitles with a lot of balls 😂
😂 😂 😂 😂 😂 😂 That's some jew jus 😂
dude, watching the pita puff during that short few seconds when they're getting ready for service...Id get stuck watching the puff all day 😳
I’m so glad this channel popped up on my recommended page
dudes so chill.
I'm in northern VA and I just may have to visit this man. I was part of a CA law enforcement group that was fortunate to visit Israel. It is truly a magical place.
Hg
Do it - awesome restaurant - but make sure you get reservations when they open on the first of every month bc they fill up fast!
Finally! Thank you for showing a cool Philly place!
Magnificent. Thank you.
Omg I'm so excited they are being featured!!! I always go to Goldie's.
I'm from Boston and lived in Philly for 3 years. This is the best spot in Philly, hands down.
my favorite series!!
By far one of my most memorable meals of the last few years. They could easily charge twice as much.
I will always believe that being friends with the good cooks, chefs, farmers, fisherman, etc... is always one of the best things anyone can do in their lives
Philly loves Chef Solomonov and Zahav 🧡
Fantastic! Love it!
That freakin bread looks to die for. I love this series from Eater. Excellent stuff.
This video is a great example of how to incorporate different dishes from around the world into your cuisine whilst giving credit to their origins, unlike the Laser Wolf video on Smoke Point. Very impressed, would love to visit this place someday.
This series is incredible. Keep em coming
The hummus looks amazing!
Never have I eaten any of theirs type of food but now it’s on my bucket list 🤌🏽🍽
the food looks amazing
Love this place… Have fortunately eaten at #Zahav many many wonderful times n during the Covid lockdown we were fortunate enough to have
Zahav delivered to our home for Passover via #Goldbelly 🔥🙆🏻♀️🔥 Shalom 🙏🏼 SORAYA Longport, NJ
Fantastic!!!! Love it
As a cook, I love to see content like this
This is amazing
awsome work chefs...
Daaaamn all that food looks great
I'd wanna try all of that
that lamb shoulder might be the single greatest piece of meat Ive ever had.
Hyped that Eater is at somewhere I’ve been! Zahav is excellent.
one of the best cooking channels!
Wow. Super impressed. Seeing the creativity, in a thing, without it being pretensious. The people involved, dedicated to such a degree, in a task- who's only satisfaction comes through when all the work is combined. It's fuckin beautiful. Worked everywhere/ done everything, been on brigades, et al. Know more then most of the people I've ever worked for. But when you witness a team of people, working in an exacting detail, with a purpose for it being made that way... makes me teary-eyed. Regardless of success- cooking is never about money- it's about a passion for execution. To do a thing, because it's the best way to do it, everytime. And to know what you put your effort into, when combined with others/ feeling the same way, makes a complete experience... Not just for the diners... but for You.
I am obsessed with these Mise En Place episodes... also getting me hungry and adding these to my "to go places" list
Wowwwwwwww, great food in a great vid, thank you
That Hommus looks incredible 😍😍
Fantastic!
Beautiful looking food imma big fan now
Wow y’all need a your own show. Everyone and dish is awesome. Would love to dine with yall
Would definitely love to try one day!
I was lucky enough to be able to eat here 2x.... Amazing. Now it's extremely hard to get a reservation... It's like 6 mths out
Everyone has a sense of pride in everything they do. It’s with purpose!
"to really irritate the traditionalists" I love it.
Thank you so much sir 🙏🙏
The only thing I know about this place is the loading dock is tight. And to do a pick up through the back is very narrow hallway to back of kitchen.
I drive for UPS in Philly. It is a very clean place, I must say!! Maybe one day I’ll try the food. Never had any of that type of food. But it looks delicious!
I had the moment to work with Chef Mike at the Aspen Food and Wine Classic! Zahav, Chef Mike and his team are one of a kind! Everyone should take a trip to Philly just to check this place out!
Awesome video!
oh my god I want that lamb dish!
lmao my dog throwing in hebrew words got me dying haha
God dam this makes me so hungry. Beautiful work
Looks delicious mate!
Everything, and I mean, EVERYTHING on this restaurant looked fire AF 🔥
Im From Philly. Went in 2020. Was 10/10
Good job ! I feel bad for Americans who think that "Mediterranean" restaurants in the US are actually how food taste in the middle east. This guy and his team are trying their best to bring the unique flavors and i wish i was anywhere near Philadelphia to go and try it. Also remember that the lamb that is used in the US is nothing like the lamb in the middle east and thats what makes a huge gap in between.
I still have not found a better method than cooking with charcoal. The Japanese have been doing it for centuries and I can see why. Phenomenal.
Smoked sablefish is one of God's great gifts and with Challah? OMG so good. Lemme tell you, this PuertoRican/Irish guy is so blessed to live in NYC where it's so easy to get great Challah , not so easy for Sable, but not that hard either. I wish I could try their version!
That sable thing would make a killer brunch dish. I'd pay too much for that
Yes we take hummus seriously.
My man likes that Drum and Bass music.
That lamb shoulder looks so good