He's also a fan of Middle Eastern-style grilled meats, including a grilled mixed offal sandwich that's a specialty in Jerusalem. Peis Society Hill Towers and into the restaurant called Zahav will likely see its young salt-and-pepper-haired chef and co-owner, Michael Solomonov, flipping a pie-sized floppy disk of bread dough onto a flat paddle and shoveling it, with a quick shrug, into a brick oven thats been fired with compressed hardwood to a blazing 800 degrees. Its a big challenge to come., But for now, most nights, hes there in the heat at Zahav. It wasn't that long ago that Israeli cuisine was barely a blip on the radar of the American dining scene, particularly in fine dining circles. I broke up with my girlfriend. But well take the empire. Hed jumped out of bed for the fruitless surfing expedition. He entered rehab in 2008 and was able to turn his life around. Bourdain loses. At five oclock, dude, he told me, the curtains go up, and it is show- time every fuckin night.. With his ability to embrace high and low and still make dining fun and delicious, his energetic and idiosyncratic enthusiasm for both ends of the spectrum, Solomonov may have whipped up his own secret sauce for success. We hadnt really seen much of each othermaybe once a year, Solomonov remembers. It got so bad that Zahav was on the brink of closing down for good, but help came at the 11th hour from an unexpected source. In a nod to more recent fast-food crazes, they have also introduced a fried chicken sandwich that might even be better than Popeyes. One need he identified was an area kosher restaurant, and in a fortuitous turn of events, chef Michael Solomonov was looking to do kosher at the same time. After the 2008 debut of Zahav (one of the 38 most essential restaurants in America, according to Eaters national critic), Solomonov and business partner Steven Cook went on to open Abe Fisher, multiple locations of Dizengoff, and, with Felicia DAmbrosio, Tom Henneman, and Bob Logue, the hit Federal Donuts chain. You cant listen to all the positive things that are being written about you when youre going to your parents and asking for 10 grand so you can make payroll. The places Solomonov took Allen to showed the breadth and diversity of the contemporary Philly food scene, giving viewers a deep look at what makes the city's food so special. Having participated in the South Beach Food & Wine Festival in 2013, Solomonov was able to bring Percy Street Barbecue to South Florida. Also learn how He earned most of networth at the age of 42 years old? In 2003, his brother David was killed on Yom Kippur during an Israel Defense Forces military campaign on the border of Lebanon by three enemy snipers, for which he volunteered. Appear on the James Beard Awards Semifinalists List. Remember the name Michael Solomonov, Maria Gallagher wrote in this magazine in 2006. I would take the cheese off pizza, wipe all the sauce off with napkins, put the cheese back on and eat it. Camille has a master's degree from Saint Joseph University's Writing Studies program, and she currently works as the Writing Center Assistant Director at a small university in western Pennsylvania. Id work harder than I ever had to work before and nobody gave a shit. And hes got that next-level kind of drive.. And chicken together with that just seems to make sense.. Most people would assume that someone in Mikes position would think of himself as the best in the business. And as the diners left the restaurant later, they would receive some marshmallows to take home, tucked into tiny bags with origami cranes. Per Zahav's website, Solomonov's first James Beard Award came in 2011, when he won Best Chef, Mid-Atlantic. Keep reading for 10 things you didnt know about Mike Solomonov. And that is living, dude., Life is certain to change for Michael Solomonov. Susur Lee (Chinese: ; born December 1958) is a . Michael Solomonov transforms simple foods into artful culinary masterpieces and is widely regarded as one of the country's top chefs and entrepreneurs. It was legitimate work, and it was fuckin hardlike, super-hard. I dont think coffees going out of style. For such a down-to-earth guy, Mike Solomonov sure has gotten a lot of bling from the James Beard Foundation. By October 2008, as the big banks were starting to go under and people werent interested in spending money on a restaurant being run by the chef who was 20 days clean, Solomonov and Cook were ready to shut off the lights at Zahav. Maybe we just had a good feel for each other at the beginning, Cook says. But Michael Solomonov's future challenges are no match for the ones he's already faced. It is no coincidence that my business partner is somebody whom I met through Squirrel Hill. Michael Solomonov is really into origami. I could believe the things that people constantly write, or let my head get big and get arrogant, and Id go right back out.. Despite the two mens nearly diametrically different personalities, there was a certain kinship. As Solomonov drove the car east across the state for his brother, his phone rang, somewhere around the town of Lebanon. Then came along Mike Solomonov and his restaurant Zahav, which showed this country how transformative the flavors of that region can be when they're applied to exquisite ingredients. I have those things with my partner, and Squirrel Hill is certainly a big reason for it. Still, for now, on most nights, Solomonov plants himself behind the hammered-copper kitchen counter at Zahav and shovels dough into the blast furnace. He initially felt like an outsider there, partially. $200 per post at $10/CPM. I even originally went to college to major in photography. The critics liked the idea almost from the beginning, but patrons didnt. Gabby Deutch. Peis Society Hill Towers and into the restaurant called Zahav will likely see its young salt-and-pepper-haired chef and co-owner, Michael Solomonov, flipping a pie-sized floppy disk of bread dough onto a flat paddle and shoveling it, with a quick shrug, into a brick oven thats been fired with compressed hardwood to a blazing 800 degrees. Learn How rich is He in this year and how He spends money? There is just something crazy that happens in your psyche when you enter an airplane knowing that youre going to open a window and jump out of it, Solomonov said. Very, very picky. Right now may be the perfect time for a restaurateur like Solomonov. Disclamer: the number about Michael Solomonov's Instagram salary income and Michael Solomonov's Instagram net worth are just estimation based on publicly available information about Instagram's monetization programs, it is by no . Hed heard it was something sailors used to do. Boxing is everything but that. Theyre here, Chef, she said. Blend on high for a few seconds until you have a coarse pure. Solomonov and his partners have opened seven branches of Federal Donuts, their highly regarded doughnut-and-fried-chicken joint operation; four hummusiyas in Philadelphia, Miami, and New York; and two falafel shops. He also developed an interest in origami at a young age. If a Cook and Solo empire emerges, it will be different from what weve seen before. A quick perusal of Goldie's menu shows that in addition to the now-classic original flavor, the restaurant also offers versions flavored with coffee, mint-chocolate, and banana (though the options might change over time). Michael Solomonov (right) and Steve Cooke. He and Cook reworked the Zahav concept, making the menu less didactic and the restaurant friendlier. Lately, as they slouch toward empire, Cook and Solomonov have been reading Danny Meyers book Setting the Table. The press doesnt fucking matter at that point., Nowadays, the press for Zahav is only more effusive, and the customers are waiting to get in. Its micro-management at every single level., Thats the reason he heads for the boxing ring three mornings each week. And unlike most years, he wasn't able to travel to Israel to visit the people, places, and land that he loves. Pour the mixture through a . Poor Steve. I was skeptical at first, he said. I wasnt very good at accepting what happened to my brother or what was happening to myself. That isnt the case at all though. The level we do things at is high. In the few minutes he has before the laffa is done cooking, Solomonov uses his central position to quarterback the kitchen staff. In addition to cooking, hes also written cook books to help others learn some of the tricks of the trade. He is from Israel. Though there have been discussions about opening a Zahav in New York, CookNSolo, as the partners call their company, sees FedNuts as its best opportunity to debut a show out of town. Or my wife. Thai, Filipino, and Japanese cuisines were all represented, but the eatery that spoke most to Philly's traditions was Siddiq's Real Fruit Water Ice. Hes taking meetings in New York in preparation for shopping around a cookbook concept. Mike Solomonov owns several trendy restaurants and has a prestigious culinary pedigree, but don't let that make you think he's a snob. The chicken recipe is based on Korean fried chicken, and has the same shatteringly crunchy exterior as its inspiration. The latter is the counterintuitive (or perhaps completely and brilliantly intuitive) combo coffee shop/designer doughnut house/fried chicken shack thats become as much a cult as a franchise, demonstrating the new willingness of serious food hounds to stand in line for what was once considered little more than junk. But Michael Solomonov's future challenges are no . Just weeks before this, the brothers had spent time together in Israel, where the family had repatriated when Michael was 15 and David 12. The chef has earned accolades as an author in addition to all the recognition he's received for his restaurant. Growing up, I envisioned myself as a photographer, not a chef. Though hes suffered his share of burns on the way to this point, its all happening lately for Michael Solomonov. As Solomonov drove the car east across the state for his brother, his phone rang, somewhere around the town of Lebanon. Mike is so high-energy, says one friend, who helped teach him to surf. Zahav is so successful right now that its easy to think it always was. [15] Zahav: A World of Israeli Cuisine was nominated for a James Beard Foundation Book Award in the International cookbook category. To call it a fad minimizes everything that we put into it, Solomonov says one day. It doesnt stop: Solomonov and crew also released a Federal Donuts cookbook last year, and the chefs second Israeli cookbook, Israeli Soul: Easy, Essential, Delicious, is due out next fall. There he is on the Travel Channel, greeting Anthony Bourdain and his cameras as they arrive for dinner at Zahav, and hanging out afterward (still on camera) with Tony at the Pen & Pencil Club, where he challenges the TV star to a game of rock-paper-scissorsthe loser having to down a shot of the brackish water from the clubs crockpot of free hot dogs. Somewhere in all that activity, Solomonov picked up a 2017 James Beard Award for best chef in the country, to go with his three previous James Beard wins. I asked him if such extreme field trips were his version of Outward Bound, which uses physical challenges and hardship to build teamwork. His idea for a vegan milkshake was ingeniously simple: a chilled mix of tehina (commonly known as tahini), almond milk, and sugar. My life is really fuckin boring. I was sort of like an immigrant, and I was treated like an immigrant. Mike Solomonov's life was indelibly shaped by the influence of his brother David, who was tragically killed at age 21 by a sniper while he was serving in the Israeli Defense Forces (via Pittsburgh Magazine ). FedNuts, as devotees like to call it, now has three locations and counting, including the frequently mobbed counter in the stands behind left field at Citizens Bank Park. I was just like, What are you gonna do? That meant that he had to come up with a creative solution if he wanted to put a milkshake on the menu, as regular milkshakes are obviously heavy on the dairy. With his business partner, Steve Cook, a onetime investment banker who transformed himself into a respected chef and then quickly went back to the business end of the restaurant business, Solomonov has interests in Percy Street Barbecue and Federal Donuts. While those two chefs have created new restaurants in the context of their original successes, Solomonov and Cook are operating in that postmodern mode. Solomonov and Steve Cook shared the 2016 James Beard Award for Outstanding Book for the cookbook "Zahav: A World of Israeli Cooking." Itll all be for nothing. It makes my head spin. Over the next several months, well be publishing a feature story on each of the winners. Food has the ability to break language and cultural barriers all while putting a smile on peoples faces. His latest triumph is the internationally expanding Shake Shack chain. And there he is again, whipping up some of his newly famous FedNuts fried chicken for actress Nia Vardalos (of Big Fat Greek Wedding fame) on VH1s Big Morning Buzz Live. Its just a question of how much and how quickly. Solomonov later agreed to talk publicly about his addiction, but only in general terms. Its something that I think about, Cook said. With the owners approval, he pivoted toward the Middle East. It was an aunt calling to tell him that David was dead, shot by snipers as he patrolled an apple orchard on Israels border with the nation of Lebanon. Jose Garces built a kind of Incan Empire, his restaurants all rooted in some sort of south-of-the-border cuisine. He then told a story of spiraling into alcohol and drug abuse and how people close to him pushed him into detox and rehab. And hes got that next-level kind of drive.. Solomonov later agreed to talk publicly about his addiction, but only in general terms. Just days after announcing the split, both Cook and Solomonov were talking about revisiting the concept of high-end Ashkenazi Jewish food on their own. The press doesnt fucking matter at that point., Nowadays, the press for Zahav is only more effusive, and the customers are waiting to get in. Chef Michael Solomonov is a lot like Philadelphia: scrappy but flourishing despite some hard times. Fortunately for Solomonov, he had a strong support system of people who loved him and were able to get him out of this situation. Its early on a Saturday, barely eight hours since he walked out of Zahav last night after overseeing the delivery of 227 meals, manning the bread station for much of the six-hour service, and personally preparing four 10-course dinners for folks willing to pay $90 for the chefs tasting menu. While those two chefs have created new restaurants in the context of their original successes, Solomonov and Cook are operating in that postmodern mode. While in Philadelphia, he spent several years working in Chef Marc Vetri's family of upscale Italian restaurants. After an intervention by his then-wife and his business partner, Steven Cook, Solomonov went to rehab. So I did it. He doesnt think hed do it again. At all., We were getting all the accolades that you could get, but we were doing, like, 30 covers on a Tuesday. Solomonov is co-author of three cookbooks, and the recipient of the following five James Beard Awards . [7][8] He was raised in Pittsburgh,[8] where he attended Taylor Allderdice High School. So we hung out for three weeks together. I asked Marc Vetri what he thought of the FedNuts phenomenon. Subscribe on Apple Podcasts, Stitcher, Google Play, Spotify, or wherever you get your podcasts. As a world renowned chef and restauranteur, Mike has made a living out of preparing unforgettable meals. Everybody was invested in each other, but I didn't appreciate it until after I left. This morning, Chef just wants some big waves. I had more responsibility at Vetri, he says. In terms of more dignified media, Solomonov has signed up to star in a PBS documentary about the foods of Israel, which should start filming this fall. A 2011 James Beard Award winner for "Best Chef, Mid-Atlantic," Chef Michael Solomonov is the executive chef at Zahav (237 St. James Place, 215-625-8800), Philadelphia's renowned modern Israeli restaurant. But Im not ready to do that right now. In a world of graphic addiction memoirs written by teenagers, Solomonovs reticence is refreshing. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. With surprise hits like Zahav and Federal Donuts, Philly's most iconoclastic chef seems poised for the big time. He is from Israel. Michael Solomonov ( Hebrew: ; born 1978) is an Israeli chef known for his restaurants in Center City, Philadelphia. He pushes it onto a plate to be served with hummus. If Vetri's name sounds familiar to you, it might be from his appearance on "Iron Chef America," or because he famously partnered with Urban Outfitters. I got really into photography when I was in eighth grade. Solomonov rose up like a boxer lifting himself off the corner stool to fight another round. Mike Solomonov's life was indelibly shaped by the influence of his brother David, who was tragically killed at age 21 by a sniper while he was serving in the Israeli Defense Forces (via Pittsburgh Magazine). But probably not. Chef Michael Solomonov was born in G'nei Yehuda, Israel and raised in Pittsburgh. But will what seems a boy-band-esque foodie fad become a lasting venture? Hes been named best chef in the region by the James Beard Foundation. In the show, he invites special guests to talk about different facets of Israel and shares Israeli recipes. [16] Its recipe for hummus was chosen as "2015 dish of the year" by Bon Apptit. He married a business analyst named Mary Armistead, and moved into a South Philly rowhouse. And chicken together with that just seems to make sense.. And be humbled.. That was the criterion for the partnership to work. But will what seems a boy-band-esque foodie fad become a lasting venture? Michael Solomonov is the James Beard Award-winning chef and restaurateur behind several restaurants in Philadelphia, including Zahav, Abe Fisher, and the Rooster. On the way back from the Shore, hed stopped at the original Federal Donuts (where some customers recognized him from TV and the fresh doughnuts were sublime), and after that came a visit to Percy Street Barbecue. Because of my responsibility to other people in recovery, I need to figure out how Im going to be more specific and more detailed. Over the course of his career, Mike has made several TV appearances on shows like The Chew, Iron Chef America, and Beat Bobby Flay. Addiction is a disease that impacts countless people all over the world. The Federal Donuts in the stadium is actually run by institutional food giant Aramark, which has licensed the name. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. As we hinted at earlier, Mike Solomonov wasn't always destined to become a chef who specializes in Israeli cuisine. Originally published in the July 2013 issue of Philadelphia magazine. I love origami Ive been doing it ever since I was 6 years old. He added, I was never really formally taught how to do it. The level we do things at is high. $140 per post at $7/CPM. With his business partner Steven Cook, Solomonov is co-owner of several Philadelphia restaurants: Abe Fisher, Dizengoff, Percy Street Barbecue, and Federal Donuts, a fried chicken and donut chain. He now has several years of recovery and sobriety behind him. In fact, he didnt discover his love for cooking until after he had dropped out of college. Now, its like the Beatles.. Not well, but Im okay at it. But that next year was really difficult. Mike Solomonov looked like a television pro when he gave Ted Allen a chef-centric tour of Philly on "Where Chefs Eat" (via Philly Voice). Its in the back, his grill chef told him. He attended Florida Culinary Institute which is now called Lincoln Culinary Institute. Then Solomonov steps back into the blast zone of the open oven, slips the paddle under the dough thats now charred and crunchy, and pulls it out for a quick sprinkle of olive oil and a dusting of the Middle Eastern spice mix called zaatar. MICHAEL SOLOMONOV Mike Solomonov is a beloved champion of Israel's extraordinarily diverse culinary landscape, the chef widely recognized for bringing the many cultures of Israeli cuisine to diners across the U.S., and around the world. Solomonov is expanding his. Zahav ships our famous Pomegranate Lamb Shoulder nationwide with Goldbelly straight from Philly right to your doorstep. The kind of business that Steve Cook, somewhat jokingly, predicts will pay his childrens college tuition? There was a need, and he was there and was hungry and had a vision for what he wanted to do., When he took over the Marigold kitchen, Solomonov began to embrace his native countrys polyglot cuisine. By choosing I Accept, you consent to our use of cookies and other tracking technologies. And we talk about it all the time. In the founding myth surrounding Federal Donuts, Solomonov is given credit for introducing the concept of twice-fried chicken into the product mix. I didnt have a clear head about me when we were opening. The pair had a big year in 2017, adding Rooster Soup Co., which gives all its profits to Philadelphians in need through the Broad Street Ministry, and vegan falafel shop Goldie, which quickly gained a cult following for its tehina shakes and expanded. This is something Mike Solomonov understands completely. We were about halfway to Atlantic City, talking about our mutual disdain for the culture of gaming, when Solomonov said, Ive got one of the most compulsive and addictive personalities I know, but gambling has never been a problem. A little while later, after a shoreline survey of the paltry wave action convinced him that putting on his wet suit would be a waste of time, we were walking the Boardwalk, trying to find some coffee. But he doesnt need me. I definitely drank too much and went off on a couple different tangents, which is obviously a mistake that doesnt help you deal with anything., At one point, Solomonov got the idea of moving back to Israel and joining the army himself. As time passed, It became clear that that was the way I was going to attach myself to Israel, he says, and in some way, even, with Judaism, and certainly with my brother.. Im scared to death of mayo. I didnt have a clear head about me when we were opening. We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. Going to the beach. . His wife is Mary Solomonov (m. 2006) Michael Solomonov Net Worth His net worth has been growing significantly in 2020-2021. In a different season, snowboarding would be on the agenda. Mike enjoys sharing his talent with the world. His wet suit is in the trunk, and on this bright and cool spring morning he is barreling down the A.C. Expressway toward the ocean. The public elementary school was just down the street from where I lived, and when we weren't inschool,we were on ourbikes running around the woods all day long. I believe that you are as successful as the people you choose to have in your life and the people who have chosen to have you in theirs. Its hard to imagine where he finds time for hobbies. Michael Solomonovs income source is mostly from being a successful . Michael married Rachel Solomonov (born Turevski) . He won one for International Cooking in 2016, and one for Outstanding Chef in 2017. We had about a year of being scared to death that the bank was going to take our homes, or everyone was going to quit. In an interview with the New York Times promoting the film, Solomonov talks about some of the themes that the documentary explores. In addition to his cookbooks, his appearances on the small screen, and his web show, he also made a movie celebrating Israeli food. Zahav is so successful right now that its easy to think it always was. In fact, the foods he likes the best are often the simplest. Like anything else, being on TV is a skill that takes practice, and the chef's first foray on the small screen didn't go so smoothly. According to The Atlantic, at the same time he was struggling to get Zahav off the ground, he was regularly smoking crack behind the wheel of his car and driving while high. I can play the harmonica! "[5][6], Solomonov was born in moshav Ganei Yehuda, Israel, to a family of Bulgarian-Jewish descent. It was awesome. Like at a shipudiya in Israel, the meals at Laser Wolf are served family-style and include an array of appetizers as well as dessert. The critics liked the idea almost from the beginning, but patrons didnt. So its great to go to the gym and say Yes Coach and fuckin shut my mouth. And as the diners left the restaurant later, they would receive some marshmallows to take home, tucked into tiny bags with origami cranes. The Federal Donuts in the stadium is actually run by institutional food giant Aramark, which has licensed the name. Cook's wife knew Solomonov from their. Meanwhile, they were hinting that an Israeli street-food joint that wouldnt compete with Zahav is a distinct possibility. I was a talented actor, Solomonov said. [13][14], In 2015, Cook and Solomonov published a cookbook based on their restaurant Zahav. In 2015, Cook and Solomonov published a cookbook based on their restaurant Zahav. Mike has been fortunate to have gotten lots of attention for his skills. Michael soon returned to the U.S. to finish high school and start college, but David stayed and assimilated in Israel. Its hard to see where Mike is or where we are on a timeline. And I was not a good person to work with. Solomonov is visibly fatigued. [1][2] Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. Were the busiest weve ever been, Solomonov told me in mid-May. We wanted from the get-go to have the best kosher restaurant in the country. A receptionist leaned over the kitchen counter and looked to where Solomonov crouched with his energy drink.