Shmoné

This small, sleek space punches way above its weight with dazzling neo-Levantine cuisine. Many kitchens boast about using fresh ingredients, but Shmoné takes that philosophy to another level, creating a new menu daily (though some items stick around). The cooking relies on the grill all the way through to dessert, where grilled figs atop Chantilly cream have made an appearance. Dishes aren't repeated but they're certainly memorable, as in thin slices of hamachi or flatiron Wagyu slid off a skewer tableside and boasting smoky tenderness. The flavors are impressively dialed in and make for a focused meal that is surprisingly approachable and humble.The interior has a celebratory ambience—snag a seat at the counter for views of the bar and open kitchen.

An evolving, market-driven menu that earned a Michelin star

• Shmoné follows a tabula rasa approach, with dishes that evolve as ingredients ripen and age, so menus shift based on what’s fresh; this seasonal concept helped the restaurant earn a Michelin star in 2023 and retain it in 2024.

A performative, guest-interactive dining experience

• The kitchen interacts directly with guests in a tandem performance, turning the meal into a dynamic collaboration between diners and chefs.

A no-reservation wine bar next door inviting spontaneous visits

• Shmoné Wine opened next door in 2025, offering a curated wine program and small plates with no reservations and walk-ins, extending the Shmoné ethos beyond the dining room.

Signature Ingredients

• Tomatoes: Central to Eyal Shani’s Mediterranean pantry and a defining element of his Israeli–Middle Eastern cuisine. Shmoné emphasizes seasonal, just-ripe produce, and tomatoes often appear in multiple forms, showcasing their sweetness and acidity. They are sourced locally when in season and treated as the hero ingredient in many dishes, reflecting the restaurant’s market-driven, fresh-ingredient philosophy.
• Olive oil: A cornerstone of the kitchen, used both for cooking and finishing. High-quality extra-virgin olive oil from Mediterranean producers is employed to illuminate flavors, impart fruitiness, and add depth, aligning with Shani’s principle of elevating simple ingredients through careful preparation.
• Tahini: Sesame paste used in sauces, dressings, and creams to deliver a creamy, nutty dimension. Tahini anchors many preparations, embodying the Middle Eastern influence that underpins Shmoné’s culinary language.
• Fresh seasonal vegetables: The menu is built around market-driven produce that ripens and ages; a core philosophy of Shmoné. Dishes often center on just-harvest spring vegetables or other seasonal abundance, emphasizing texture, sweetness, and color as the plates evolve with the harvest.
• Fish and seafood from local seas: Reflecting the restaurant’s commitment to a dynamic, seasonal seafood program, these ingredients celebrate the freshness and variety of locally sourced fish and shellfish, with daily or weekly changes based on what the market and shoreline provide.