With a seasonal, market-driven, neo-Levantine menu rooted in the culinary core values of Israeli chef Eyal Shani, Shmoné opened in New York in May 2022 and was a resounding success from the outset, earning a Michelin star in November 2023.
Located on Eighth Street in Manhattan’s Greenwich Village neighbourhood, Shmoné, which in Hebrew means eight perhaps as an homage to its location, offers a unique restaurant concept in New York, an intimate and constantly evolving dining experience driven by the dynamism that has made the Israeli chef famous.
More than thirty years of experience and forty premises
Chef Eyal Shani’s passion for cooking, a gift from his grandfather, awoke in him as a child and with him he also discovered the fascinating world of markets, fields and vineyards. In 1989 he opened his first restaurant in Jerusalem, Oceanus, a seafood restaurant where he developed a cuisine based on Mediterranean products such as olive oil, fish, tahini, fresh seasonal vegetables and tomatoes. Since then, more than thirty decades have passed and Shani is one of the leading figures in Israeli cuisine and the inspiration and head chef of more than forty successful restaurants around the world. Together with their partner Shahar Segal they created Good People Group, from which they run Port Said, Romano, Miznon, North Abraxas, HaSalon and Malka in Tel Aviv and Miznon in Vienna, Paris, Melbourne, Singapore, New York and Boston, among others.
An intimate restaurant with a fun atmosphere
With stellar service, as well as food, Shmoné has the advantage of being a relatively small venue with seating for fifty diners. The open kitchen, the centrepiece of the venue with bars and tables all around, allows diners to observe the work of the kitchen team led by executive chef Nadav Greenberg. The best seat in the house to watch your meal being prepared while interacting with the chef and being surprised by the frenetic pace of the kitchen. In addition, for chef Eyal Shani, the open kitchen offers interesting opportunities for the chefs’ creativity to flourish, to follow their instinct and thus to satisfy their inspirations and the diners’ desires.
Another part of the restaurant that invites you to spend an unforgettable moment is the L-shaped bar, the ideal place to pass the time, having a drink or tasting its gastronomic proposals.
The interior offers an intimate yet festive atmosphere, but above all an unbeatable one, in which the décor plays an important role; modern yet simple, with soothing tones and bare walls that blend perfectly with the deep green of the chairs.
Mediterranean delicacies with a poetic vision
Shmoné surprises us with contemporary, top-notch Israeli cuisine that revolves around seasonal, market and Middle Eastern products, modernised and with very successful flavours. Dishes with an extra dose of creativity, just the right size, making them ideal for sharing and made with the finest meats, seafood and fresh produce supplied by a select group of local producers. All undoubtedly “taim“, which in Hebrew means tasty. As chef Eyal Shani says: “We will cook with what we find every morning and let the dishes seduce and delight before our eyes”.
The original letter is divided into four sections with these names: “Wheat creatures”, “Earth creatures”, “Ocean creatures”, “Animal creatures” and “Sweet creatures”.
The first is the delicious hot Jerusalem Bagel with preserved lemon and Za’atar, a bread made from wheat flour.
In the second section, “Earth creatures”, the freshest vegetables are the protagonists, with which they prepare dishes such as the delicious white eggplant steak with aromatic herb sheep yoghurt, the surprising red beet mille-feuille, beet perfume and horseradish cream or the incomparable white asparagus cooked over charcoal and sprinkled with sour cream.
From the deepest seas come “Ocean creatures” in which the most exquisite fish and seafood come together in Shmoné’s kitchen to offer us such suggestive culinary proposals as charcoal grilled octopus with melting chickpeas and swiss chard, Spanish mackerel with beetroot perfume and wild rock shrimp gently cooked with the best olive oil and spicy peppers, among others.
Meat lovers will find their own particular paradise here with “Animal creatures” where they can choose from a variety of appetising options such as the juicy and tender 76 layers of Wagyu flat iron on a very sharp steel, the beef ribs that we are told we will never taste more delicious or the veal sweetbread bruschetta that we will remember for a long time to come.
And to top it all off, “Sweet Creatures”, which will undoubtedly delight the sweet tooth with desserts such as Olive oil Panna cotta, candied pine nuts, & fresh Za’atar, Chocolate Nemesis, milk ice cream, cocoa crumble and pecan Praliné or Honey cake, Labneh cream and salty honey syrup.
honey crips apple flower, puff pastry, toffee cream and whipped sour cream, classic chocolate mousse with olive oil and grey sea salt or burnt Basque cheesecake.
Shmoné's wine cellar and its varied cocktail list
The wine list features a carefully selected international wine list with French, Italian, Australian, American and Californian labels, as well as those from Israel and Lebanon. As well as premium French champagnes and international beers.
A great way to start, or end, this wonderful dining experience is with a delicious and refreshing cocktail that in Shmoné focuses on Mediterranean spirits, such as the Chamo-Marg cocktail, made with Tequila Blanco infused with chamomile, ginger syrup and lemon juice 21; What She’s Having which includes Vodka, St. Germain, Aperol, Lemon Juice, Grapefruit Juice and Egg White; The Red Sea with Arak, Pomegranate Juice, Lemon Juice and Mint; The No Name, which is made from Mezcal, Fernet Branca, Campari, Grapefruit Juice and Lime; Mediterranean Martini consisting of Olive Oil washed Vodka or Gin and Dry Vermouth; Cardamom Espresso Martini, Vodka, Kahlua, Espresso y Cardamomo; WestSide with gin, St. Germain, cucumber puree, mint syrup, lemon juice and Summer Spritz made with Poli Gran Bassano White Vermouth and Tonic.
A great way to start, or end, this wonderful dining experience is with a delicious and refreshing cocktail that in Shmoné focuses on Mediterranean spirits, such as the Helen of Troy cocktail, made with sweet almond syrup and rosemary, or the Pearl of Tel Aviv, which includes Pernod, yellow chartreuse, lime, agave and fresh oregano. They also offer other options with absinthe as a common ingredient. This is the Glory Morning, which, in addition to green absinthe, contains whisky, fresh lemon juice and egg white or the Death on the Balcony which combines absinthe with fresh lemon, mint and a touch of champagne.
