Chef Michael Solomonov grew up in Pittsburgh, but returned to his birthplace, Israel, after college. He spent two months in the back of a village bakery near Tel Aviv, a slave to soiled baking pans. But when his patience for scrubbing was exhausted, Solomonov began working at Coffee Tree. In a constant whirl of cooking and tasting, Solomonov learned how to prepare food from the region, capturing subtleties of flavors and mastering traditional techniques.
In May 2008 Solomonov brought Israel back to Philadelphia with the opening of Zahav.It shows off Israel as its seen today, inspired by tradition and infused with diverse flavors.
In preparation for Zahav’s opening, Solomonov invited his staff on a culinary adventure through Israel. He aimed to introduce the chefs in attendance to the flavors and styles that the restaurant would form the basis of the restaurant’s fare.
His staff ate their way through vendors, cafes and kitchens, learning the diverse influences of Israeli cuisine (Bulgarian, Romanian, Moroccan and Yemen influences). They watched Jewish mothers and grandmothers weigh spices and knead dough, until famous family plates could be recreated with ease.
At Zahav, such culinary traditions are found throughout the menu, which Solomonov has designed.
Just as in Israel, guests are first served salads, then freshly baked laffa dipped in creamy hummus, followed by an array of side dishes, charcoal-roasted skewers, and desserts.
In addition to Zahav, Chef Solomonov, with business partner Steven Cook, created a restaurant group that also includes Xochitl and Percy Street Barbeque.
