Miznon
Celebrity chef Eyal Shani’s Miznon, or “the buffet,” celebrates the elegant simplicity of the pita. In this rarefied hole-in-the-wall, though, you’ll get an elevated sandwich like you’ve never tasted it before. The menu is short and to the point, featuring expertly executed classics like a meat stew cooked overnight and a silkily soft eggplant ratatouille, as well as several other dishes more frequently served as complete plates—and for triple the price. The first hint of the kind of experience Miznon offers is in the menu’s verbiage, for which Shani is (in)famous, classified into categories like the “Secrets of the Universe in a Pita." He harbors a borderline fetish for Israeli produce and is known to wax poetic about the juices of a tomato or the curves of a cauliflower, which he roasts whole with a drizzle of olive oil and salt. You’ll order at the counter, which is raucuous thanks to a soundtrack of American hip-hop and the bellows of staff alternately screaming for a patron to receive their order or inviting them to join in a free shot. Be careful not to fill up on the free pita, tahini and other dips available for free at the bar, as you’ll want to save room for the hefty and satisfying mains. Miznon has opened up branches around the world, but the Tel Aviv branches at 23 Ibn Gvirol Street, 30 King George Street, and another at 1 Hanehoshet Street take pride in the fact that they’re the originals.
Celebrity chef Eyal Shani’s Miznon, or “the buffet,” celebrates the elegant simplicity of the pita. In this rarefied hole-in-the-wall, though, you’ll get an elevated sandwich like you’ve never tasted it before. The menu is short and to the point, featuring expertly executed classics like a meat stew cooked overnight and a silkily soft eggplant ratatouille, as well as several other dishes more frequently served as complete plates—and for triple the price. The first hint of the kind of experience Miznon offers is in the menu’s verbiage, for which Shani is (in)famous, classified into categories like the “Secrets of the Universe in a Pita." He harbors a borderline fetish for Israeli produce and is known to wax poetic about the juices of a tomato or the curves of a cauliflower, which he roasts whole with a drizzle of olive oil and salt. You’ll order at the counter, which is raucuous thanks to a soundtrack of American hip-hop and the bellows of staff alternately screaming for a patron to receive their order or inviting them to join in a free shot. Be careful not to fill up on the free pita, tahini and other dips available for free at the bar, as you’ll want to save room for the hefty and satisfying mains. Miznon has opened up branches around the world, but the Tel Aviv branches at 23 Ibn Gvirol Street, 30 King George Street, and another at 1 Hanehoshet Street take pride in the fact that they’re the originals.
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