Naked Tomato
Chef Eyal Shani, known as the godfather of modern Israeli cooking, runs this restaurant at the Moxy South Beach, where produce runs the show. Hummus is spun tableside, the tomahawk is carved in the dining room, and mezze and skewers come off an open fire while cocktails pour late.
Only you see this. What you ordered, what you'd order again, the table to ask for.
The Story
Known for
Chef Eyal Shani, born in Jerusalem in 1959, built his approach around letting single ingredients like tomatoes and pita speak for themselves rather than piling on technique. The Miami outpost is one node in a portfolio that includes Hasalon, Miznon and Shmone.
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The Vibe
Chef Eyal Shani — the Israeli chef behind more than 50 restaurants globally — brings his produce-first, open-fire ethos to the Moxy South Beach. Mezze lands first, skewers come off the flame, and the tomahawk gets carved tableside. The room runs as much lounge as restaurant after dark.
What to Order
- Open-fire skewers (harissa chicken, lamb kebab, shrimp) — the centerpiece of Shani's cooking — skewers over open flame with mezze to accompanyPR Newswire
- Mezze spread (roasted eggplant, labneh, matbucha, babaganoush) — the table mezze that opens every meal; Shani's ingredient-driven philosophy on a single spreadModern Luxury
- Flatbreads — Israeli-style flatbread served alongside the mezzePR Newswire
- Tomahawk (carved tableside) — the dining room showpiece — whole tomahawk cut at the tableNation's Restaurant News
- Hummus — house-made Mediterranean, spun tableside@gabynjohnny
- Formality
- Smart casual
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