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.
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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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.
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