Chicago Gets New Israeli Restaurant ‘Galit’ — From A Cuban-Palestinian-Israeli Team

Chef Zach Engel is opening an Israeli restaurant in Chicago named “Galit,” named after his daughter, the Chicago Tribune reported.

Formerly the culinary director of Alon Shaya’s Pomegranate Hospitality Group, Engel, along with his Cuban-Palestinian partner Andres Clavero, have set their sights on the Windy City. The menu will reflect the culinary heritages of both Engel and Clavero. Engel followed Alon Shaya after his split from the Besh Restaurant Group in the wake of sexual harassment allegations.

Engel also honed his culinary chops during a summer spent working at the Meir Adoni-owned “Catit” in Tel Aviv and opening “Federal Donuts”, a chain of pastries and fried chicken.

Engel’s speciality? Israeli food. He won a James Beard award for Rising Star Chef while under Alon Shaya’s tutelage at his eponymous restaurant, Shaya. The addition of Galit, with its menu of upscale Israeli eats, will certainly be a welcome inclusion.

Shira Feder is a writer. She’s at feder@forward.com and @shirafeder

Tagged as:

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Chicago Gets New Israeli Restaurant ‘Galit’ — From A Cuban-Palestinian-Israeli Team

Thank you!

This article has been sent!

Close
Close