Zahav

The taboon, the heart of our restaurant 💙

Duck & Foie Kebab, charred cabbage, pistachio tehina

Loving our new vegetarian Entrée. Green Tomato stuffed with lentils and sprinkled with crispy onions. On the menu all week long! Reserve via two weeks in advance to the day, starting at 11am.

Zahav chef de cuisine Chelsey Conrad is a star.  She’s grown with our restaurant family at Zahav since the Spring of 2018.  On top of her culinary expertise, she serves as a consistently bright light for every person on our team.  Her leadership at this restaurant has been central to keeping all the people and the pieces together at a time like this.  Pandemic or not, we love having her in charge.  Thank you so much, Chef. 🌹

Here’s a hot tip: the crudo is always a dish you do not want to miss.  This week’s crudo is a classical Abe dish that just returned to the menu — Nova Lox, honeycrisp apple, quark cheese.  Delicate and bright.

Toasting with our signature! — the Lemonnana 🍋🌱 lemon, mint, bourbon, and lemon verbena.  Enjoy zero proof as well, outdoors by the glass (or the pitcher).  Cheers, !

It’s always schnitzel szn 🏆
Lovely photo and cooking by with recipes from

A few highlights from this week’s Mesibah menu include ~ Green Tomato stuffed with Mujadra, Tuna Kubbeh Nayeh, Haloumi in Brik, Chicken Shishlik with Apple Amba, and yes indeed, our Pomegranate Lamb Shoulder.  Book your reservation two weeks in advance, to the day, at 11am via our website.  If you don’t see availability, we recommend using the “notify me” button on Resy.  If there is a cancellation, Resy will email you directly in the order in which they are received.

Abe Fisher’s Challah and Squash Dumplings with rosemary and goat's milk gouda have made their return for the season.  These tender little dumplings are one of their great dishes.  Enjoy this appetizer either at their heated streetery or for takeout, Wednesday through Saturday nights.  Book or order at abefisherphilly.com

Tuna Kubbeh Nayeh, Urfa-spiced bulgur wheat which means the bulgur has just the right smoky-sweet mildly hot chile flavor, baby turnips

Haloumi in Brik with walnut butter, pickled apples, huckleberries. Fall haloumi at its finest 🧡🍂 Reservations are open for the covered and *heated* patio, two weeks in advance to the day, at 11am.

Pomegranate and Harissa glazed chicken wings from are just what we want to eat right now, especially in the comfort of home. Good news is that now you can order wings and takeout dinner from Laser Wolf *TILL 8PM*, Tuesday-Thursday nights.

Happy Birthday to our impassioned Chef! 💙✨

(Stills from the In Search of Israeli Cuisine documentary, film, by - stream it today 💙)

Continually blessed by Malabi, topped with taboon-roasted grapes, sesame brittle.  🥇

Chef .grimsley’s Apple Sorbet with pomegranate seeds.  Her Rosh dessert stays on the menu this week so the welcoming and sweet New Year vibes continue on.  Our (newly heated 🙂) patio is open 5 nights a week, Tuesday - Saturday, 5-9:30.  Bookings open two weeks in advance to the day, at 11am.

Foie Gras Al Ha’esh, honey cake, pickled apples.  L’Shanah Tovah, happiness and health to you and yours, and Shabbat Shalom.

Looking for Rosh Hashanah takeout?  The new honey and tamarind lacquered Whole Chicken for Two dinner from is a thing of beauty and a great option.  This whole bird for comes with hummus, salatim and pita, as well as dessert, which this week is Whipped Labneh Meringue with honey figs and buckwheat-hazelnut crumb. 🤭 laserwolfphilly.com

The Jewish food canon is filled with dishes designed to be ready to eat on Shabbat without further cooking.  One of our American-Jewish answers to this sentiment is coffee cake, like the one is serving for dessert this week and next.  It’s Mike Solo’s Coffee Cake, with cinnamon streusel swirl, chocolate chips, whipped sour cream, and it's as tender as it looks.  Have your cake at home tonight or tomorrow, or next week Tuesday - Friday at Abe’s Streetery.  🥂

Check out this wonderful date night at home dinner menu (we’re lookin at you, new, or really all parents!) from the : Yemenite pickled veg, mango cucumber Israeli salad, sumac onions, Turkish hummus, harissa chicken, fried potatoes in a pickle brine, Persian rice, lemonnanas, and a chocolate almond situation (!!).  Amazing 🙏

The Society Hill Sour 🍎 Calvados Apple Brandy, Honey, Citrus, and a Ruby Port Float, in honor of the upcoming Jewish New Year.  In the words of its creator, our manager – “Shana Tova y’all!”

Shabbat Shalom To All.  Shout out to the hummus-to-our-laffa (center, front) for creating this patio and really bringing it to life.

You can now get your order in for the second ⭐️ DELI POP-UP ⭐️ at this Saturday, September 12th at lunchtime.  Check out the menu. (swipe ⭐️)  It’s all about the platters, either Smoked Whitefish & Lox or Brisket which come with rye bread, pickles, house potato chips and a Black and White cookie.  It’s definitely deli time - link in our bio!

The next two weeks are Restaurant Week at , and the menu is 😍  Dinner starts with *Challah Parker House Rolls* (pictured!) & Spreads like Chopped Liver and Romanian Eggplant Schmear, moving into Appetizers like Latkes and Salmon Crudo, choose your entrée like Salt-Baked Brisket with Manischewitz Steak Sauce or Roasted Cauliflower Steak with Roasted Garlic Yogurt, and concludes with dessert like ’s Coffee Cake.  It’s a feast and the steal of the year at $35 per person. Visit abefisherphilly.com to book your res or preorder takeout, Tuesday - Saturday!

Smoked Whitefish Salad with Labneh, Sumac Onions, and Pickled Cucumbers. 😌 Reservations are open for the patio (rain or shine!) via our website, two weeks in advance to the day, at 11am.

“Dates! Walnuts! Apples! Halloumi! Oh, yes you can.” Big ups to 🧡 for crushing this dish and reminding us how much we love this OG Zahav mezze which happens to make an excellent recipe for Rosh Hashanah. Find it on pg. 129 of