Eyal Shani Reopens Acclaimed Restaurant in New York
Translated & summarized from Israel Hayom by baba
The story in 5 lines · by baba
- Chef Eyal Shani is reopening his Naked Tomato restaurant in Brooklyn.
- The new location will open on October 14th.
- The restaurant's concept emphasizes seasonal ingredients and vegetables.
- The menu will combine Shani's cuisine with American diner elements.
- This follows the closure of his Manhattan restaurant in March 2024.
Chef Eyal Shani is set to reopen his popular restaurant, Naked Tomato, in New York City, approximately two and a half years after its Manhattan location closed. The new establishment will launch on October 14th at Williamsburg Wharf, a waterfront residential and commercial complex in Brooklyn's Williamsburg neighborhood. This opening follows closely on the heels of Shani's recent "Malka" launch in Beverly Hills and is part of his ongoing expansion in the United States, despite the closure of his "Gila and Nancy" restaurant in Berlin earlier this year. The Naked Tomato concept adheres to Shani's signature culinary philosophy, emphasizing seasonal ingredients, a prominent role for vegetables, and relatively simple preparation. This is not the brand's only outpost; another Naked Tomato operates within the Moxy Miami South Beach hotel in Florida, featuring a menu inspired by Israeli skewer dishes.
The Manhattan Naked Tomato, along with Shani's "Miznon" restaurant, permanently closed in March 2024. At the time, Shani's restaurant group cited prolonged construction in the Hudson Yards area as detrimental to the businesses. The new Brooklyn location, situated at 470 Kent Avenue on the ground floor of Williamsburg Wharf, will offer a menu blending Shani's distinctive cuisine with elements of American diner fare.
The menu will be organized into sections for vegetables, fish and seafood, meat and poultry, pasta, and desserts. Notable dishes will include hummus, borek, tomato with olive oil, ratatouille, and tomato pasta. Seafood options feature fritto misto, lemon-infused grouper, harissa grouper, and grilled branzino. Meat selections include whole roasted chicken, chicken schnitzel, lamb ragu, carpaccio, and ribeye. Additionally, a bar and kitchen counter menu will offer smaller plates such as anchovies, msabbaha, bruschetta, fritto misto, a hamburger, and hummus. Dessert offerings include chocolate mousse, malabi, berry tart, basbousa, and banana cream with dulce de leche.
Read the original at Israel Hayom