There is heating atop the roof, said a spokesperson, and the space can be sealed from the elements as needed.įor now, however, diners are still soaking up the summer vibes. ![]() In a nod to New York’s very non-Mediterranean climate, the open-air concept at Laser Wolf is designed to weather winters as well. “We felt like we had to make fine food in order to be a chef of notoriety, but then the only thing we’d want to fucking eat was this Israeli experience,” he said. Solomonov and Cook have also written two cookbooks about Israeli cooking: “Zahav: A World of Israeli Cooking,” which won James Beard Book of the Year, and “Israeli Soul: Easy,Essential, Delicious.”īut for Solomonov - who was born in Israel and moved to Pittsburgh when he was 3 years old - Laser Wolf, his first outpost in Brooklyn, represents a return to something more basic, more authentically Israeli. Along with his business partner Steve Cook, he owns a slew of famed restaurants in Philadelphia, including Zahav - which is credited with helping kick off an “Israeli food revolution in the U.S.,” winning the James Beard Award for best restaurant in 2019 - and Abe Fisher, known for its contemporary take on Old World Jewish cooking. The rooftop restaurant is far from Solomonov’s first big success in the culinary world. This clearly rings true for restaurant-goers, because after opening in May, Laser Wolf quickly became known as the “ restaurant of the summer.” (During the restaurant’s first weeks, reservations were reportedly snatched up within minutes, according to Brooklyn Magazine.) Laser Wolf was included on Condé Nast Traveler’s list of the “ best new restaurants in the world,” and the New York Times named it one of the most “exciting” restaurants in the United States. ![]() “Meat on a stick over coals just blows away anything you can make,” he added. Laser Wolf, located on top of The Hoxton in Williamsburg, has a view of the Manhattan skyline.
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