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HomeBlogTel Aviv’s HaSalon Is Miami’s Next Over-the-Top Dining Destination – Robb Report

Tel Aviv’s HaSalon Is Miami’s Next Over-the-Top Dining Destination – Robb Report


The living room, The Tel Aviv destination known as the most extravagant and festive restaurant of the pioneering Israeli chef Eyal Shani, Preparing to make waves in America’s wildest food city. A new salon outpost is set to debut on Nov. 17 at the Miami Beach location that was once home to the famous China Grill.

The new restaurant is a partnership between Shani and Major Food Group, the hospitality company that rocked Miami’s resounding restaurant scene with Carbone and ZZ’s Club. So yes, the chef who shocked New York in serving a $ 24 sliced ​​tomato With olive oil and sea salt, join the group of restaurants that sells perm veal for $ 69. The second will have a version of this tomato in Miami, and the co-owner of Major Food Group, Jeff Zeleznik, says working with the salon feels like a marriage of equals.

“Eyal goes and spends hours and hours searching for tomatoes in Florida,” says Zeleznik. “I think his restaurant is very similar to Carbone in the sense that it’s a great night out, but the food speaks for itself. At the end of the day, it’s a luxury product.”

This is an expensive tomato.

Photo: Courtesy of Melissa Home

The living room, which is also located in New York and Ibiza, serves modern Israeli meals in a family style.

“I believe in sharing all the food,” Shani says. “Food deals with rituals of closeness, trust and association.”

In Miami there is both an open kitchen and a chef’s counter where guests can watch the preparation of croissants, salads, fresh pastas, pizzas and focaccia and home bakeries with a variety of dips. Steaks fed on grass, free-range lamb and top-notch seafood will be cooked on a wood-fired grill while the pita is baked in the ovens on board.

And while the living room has a reputation as a restaurant where late-night dancing is fueled by wine and Israeli club rhythms, many of the most dramatic moments happen in the kitchen. Shani uses a large “terrible” hammer to smash herbs and flowers onto thin slices of beef carpaccio. He makes shrimp bagels and blue crab shawarma. It roasts huge prawns on charcoal. Lamb turns into carpaccio, porcetta, pasta sauce, stew and more. Whole fish “hidden in a burning mountain” of sea salt. Shani wants to make sexy simple vegetables, so he dives in leeks, arranges spinach stalks in a paper wrapper and serves a whole cabbage head “melted in its juice.” One serving of pasta is known as “Pulsing Artichoke Heart Pasta”.

Clearly Shani loves to play with food and language at the same time, and he describes his love for Miami in what can best be described on a metaphysical level.

“For me, Miami is not made of cement and iron,” he says. “It was created out of dreams of freedom from many sides. Miami is hardly the United States; it lives in the breaking point between many places and situations that have a vibration that gives them no rest and makes them endless.”

The living room carpaccio

Slams some carpaccio.

Photo: Courtesy of Melissa Home

In fact, dreams, freedom and the idea of ​​something that is infinite are the “main components” that Shani says he will start with in the “living room” in Miami.

The second has more than 20 restaurants around the world, and has influenced countless other restaurants. At the Tel Aviv buffet, for example, he came up with the idea of ​​roasting whole cauliflower, and this dish has been copied or passed on by many chefs ever since. Zelznik was enthusiastic about Shani’s food during his trips to Tel Aviv, where the Major Food Group has two restaurants. What Zalznik realized very quickly is that most of his Tel Aviv nights were built around visits to the “living room” and two other restaurants. Familiar friends would send him lists of must-visit restaurants, and almost all were of two. And the living room was the one that Zalznik could not get out of his head.

“This is the most fun and prestigious restaurant of the greatest chef that parallels Major Food Group in Tel Aviv,” says Zeleznik. “We want to incorporate other big brands into what we do and introduce them to Miami. The living room almost feels like carbon Israel. It has the same soul and philosophy of sharing, the best ingredients, simple preparations, large portions. You share and enjoy.”

The living room is not a nightclub. But this is a place where a long night out may be dancing on tables after dinner and before night cups. Zeleznik sees this as a vibrant alternative to getting in the car after dinner and turning to the next place and then the next place.

Rich Tourisi of Major Food Group, Jeff Zeleznik and Mario Carbon.

Rich Torisi, Jeff Zeleznik and Mario Carbon of the Major Foods team took Miami by storm.

Photo: Courtesy of Camilo Rios

“I think people started to get less frantic,” Zeleznik says. “People no longer want to go from place to place. A perfect night out is to go to a restaurant, eat a big meal, hang out there, have a drink, celebrate with your friends and not leave until you go home. As the night progresses, the volume goes up. It really is a dinner party.”

Shani, for his part, says he expects the living room audience to be “soulful people and beautiful people who turn the world upside down.”

And how does he create a menu in a new city full of such vibrant people?

“I just came, felt, experienced, smelled,” he says. “And suddenly all my knowledge came from it, from the energy of the place, from the feeling of the wishes of the locals, wishes they never knew they had.”


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