Israeli-American chef Michael Solomonov is set to open a laid back hummus joint and a restaurant serving traditional food from the Jewish Diaspora in the city of brotherly love.
Nothing is more associated with the holiday of Sukkot than the etrog, the lulav with its willow and myrtle branches. But in the Bible, the identity of three of these four species is unclear.
At dawn, before the summer heat starts baking the countryside, groups of bearded men with black kippas descend upon the citrus groves that dot the coast of Calabria, in southern Italy.
Well, that didn’t last long. We’re talking about star chef Michael Solomonov’s tenure at Citron and Rose, the hot new kosher fine dining establishment in suburban Philadelphia. Only half a year after opening the restaurant with owner David Magerman, Solmonov, known for his innovative Israeli-inspired fare at Zahav, and his partner Steve Cook are pulling out —and they are taking their chef de cuisine, Yehuda Sichel, with them.
Award-winning chef Michael Solomonov is known for his stunning takes on Israeli food. Now, he’s turning his attention to Ashkenazi fare at his first kosher restaurant, Citron and Rose.
Plants used for Sukkot can be carried on an airplane, the Transportation Security Administration said.