Dizengoff Is Where Hummus Rules
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[tw-divider]The Scoop[/tw-divider]
- Israeli chef, restaurateur, and James Beard Award winner Michael Solomonov — best known for his Philladelphia fine dining landmark Zahav — enlightens us with his hummus wizardry alongside Steve Cook, and executive chef Emily Seaman, for their New York City outpost of the Philly-based Israeli-style hummus spot, Dizengoff
- At the Chelsea Market spinoff, Dizengoff serves Solomonov’s Tahini-rich hummus, with fresh pita baked in a tabun oven, and a constantly-changing menu of toppings, vegetables, meats, and Salatim (an assortment of small salads and dips), and shakshouka for breakfast. All of the ingredients are sourced fresh from the market daily
- The chickpea-centric outpost, that’s also vegan and vegetarian-friendly, opened with five hummus varieties ($10-$13 for a meal) and $3 for salatim. Grab a seat at the chili-red counter top and sip on a glass of Israeli wine with your hummus, or grab a pint of the Mediterranean snack to go for $9
[tw-divider]The Restaurant[/tw-divider]
Dizengoff, named after one of Tel Aviv’s most iconic streets, cooks 40-pound batches of chickpeas throughout the day, so you know your hummus is fresh. The earlier you stop by Chelsea Market the better — they’re open from 10am until they sell out.
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