Latest news with #CookNSolo
Forbes
26-03-2025
- Entertainment
- Forbes
1 Hotel South Beach Ushers In New Era Of Dining With Aviv
In Miami's ever-evolving culinary scene, a new name is set to take center stage: Aviv is the latest creation from the five-time James Beard Award-winning hospitality group CookNSolo. Helmed by Chef Michael Solomonov and restaurateur Steve Cook, Aviv is bringing a fresh and vibrant take on modern Israeli cuisine to 1 Hotel South Beach. Aviv - which means 'spring' in Hebrew - draws inspiration from the rich culinary heritage of Israel, blending ancient cooking traditions with the dynamic energy of both Miami and Tel Aviv. This long-anticipated restaurant, which opened on March 14, is a testament to Solomonov's expertise in elevating Middle Eastern flavors, only here they're reimagined through a Miami lens. 'We couldn't be more excited for the wonderful people of Miami to experience our newest concept,' says Chef Solomonov. 'Aviv will be a soulful dining experience, combining ancient cooking methods with modern techniques.' Chef Michael Solomonov at Aviv Signature dishes begin with the beloved Saluf, a Yemenite flatbread baked-to-order and served alongside Solomonov's iconic hummus tehina in many variations, including one with beef and pine nuts as well as brown butter, urfa and crispy garlic. Served alongside are an array of vibrant small salads or Salatim, including Moroccan carrots, cabbage with sumac onions, twice-cooked eggplant and spicy fennel. It's the kind of fare reminiscent of the bustling eateries on the outskirts of Jaffa with an ever-changing array of fresh, seasonal vegetables served in heaps of small dishes. Mezze selections include a dazzling haloumi baklava, tuna boreeka, warm stuffed dates and fried cauliflower, while the Al Ha'esh offerings - which mean 'on the fire' - churns out beef shishlik, grouper atop spicy Chraime and Bulgarian kebabs. Every dish speaks to the thoughtful balance between heritage and creativity, making Aviv a destination for both culinary adventurers and devoted food lovers. TK Aviv's home at the 1 South Beach is fitting in terms of aesthetics. The space has been meticulously reimagined by the design firm Post Company, which has woven together a tapestry of textures and materials to create a setting that feels intimate and transportive. The restaurant features an expansive open kitchen, allowing diners a glimpse into the artistry of Chef Solomonov's team. A dedicated bar and lounge invite guests to linger over cocktails, while the outdoor terrace offers al fresco dining set in the heart of Miami Beach. The lobby at 1 Hotel South Beach. Aviv's arrival at 1 Hotel South Beach is a natural extension of the property's commitment to sustainability, luxury and immersive guest experiences. Known for its eco-conscious ethos and refined yet laid-back hospitality, 1 Hotel South Beach has long been a favorite destination for discerning travelers seeking a blend of natural beauty and world-class amenities. 'We are excited to welcome AVIV to 1 Hotel South Beach and bring a new, premier dining destination to the city,' says Milton Sgarbi, regional vice president of operations at the hotel. 'Our partnership with Chef Solomonov and Steve Cook is a testament to our commitment to continue to bring new and exciting experiences for our guests.'
Miami Herald
03-03-2025
- Entertainment
- Miami Herald
Miami Beach is buzzing about this long-awaited Israeli restaurant from a celebrated chef
One of the most anticipated new restaurants of 2025 is ready to open its doors in Miami Beach. Israeli-born chef Michael Solomonov, a five-time James Beard Award winner known for his award-winning Philadelphia restaurants, is preparing to open Aviv at 1 Hotel South Beach on March 14. The restaurant, in the former space of Jose Mendin's Habitat, has been redesigned by Post Company, with 132 seats, indoor and outdoor seating plus a private dining room. Reservations open at 10 a.m. March 3 for Aviv, which Solomonov says will offer Israeli cuisine inspired by 17 years at Zahav, an Israeli gem considered to be one of the best restaurants in the country. But local influences will play a role in its development. 'This is the product of two decades of exploration and trying to tell the story of Israeli cuisine,' he said. 'What we've learned is that when you try to exactly copy and paste it or replicate it, it doesn't work. We value the sense of place and time. So Miami influences helped us establish the menu.' Miami Beach bears similarities to Tel Aviv. Both cities are considered cosmopolitan and diverse and boast a warm climate and world-renowned beaches. They both also offer robust nightlife options. Solomonov's business partner Steve Cook, a restaurateur with whom he formed the hospitality group CookNSolo, said that Miami's similarity to Tel Aviv played a big part in the restaurant's evolution. CookNSolo also includes the restaurants Lilah, Laser Wolf, Federal Donuts & Chicken and Dizengoff. 'Going back 17 years, one of the things we talk about a lot is how southeast Pennsylvania and its growing season is nothing like Israel,' he said. 'Miami is a lot closer to the kind of climate you find in Israel. It's cool to be working with produce that's not in season in Pennsylvania most of the year.' Tel Aviv's culinary influences tend toward the Middle East, but in Miami, Cook and Solomonov are looking to Caribbean touches to make the menu standout. Chicken might be marinated with guava, for example. Key lime could find its way onto a dessert. And Solomonov will make use of South Florida fish like buttery pompano, a local delicacy he'll serve with sea bean tzatziki. 'You lay it on top of charcoal and get the skin crispy,' he said. The menu will also include saluf, a Yemenite flatbread that will be baked to order, served with the chef's signature and ridiculously creamy hummus. One particularly alluring mezze is the haloumi baklava with quince and pistachio, and an entree specialty includes a ribeye shishlik with grilled tomatoes and sumac onions. Because this is a restaurant in Miami Beach, a lot of attention is paid to cocktails, too. The Zhoug is a twist on a classic margarita with a bit of spice, and the Black and White Cookie is reminiscent of the famous cookie itself. Both Solomonov and Cook are optimistic about Miami's years-long upgrade as a culinary destination, despite the fact an earlier unsuccessful attempt to establish a footing in the city with Dizengoff and Federal Donuts, which closed in 2018 after only six months in Wynwood. The problems stemmed from constant construction in the changing neighborhood, particularly in front of their location on Northwest 24th Street, which deterred car and foot traffic. 'It was a bit early for Wynwood,' Cook said. 'And we were on an island with those businesses. We live in Philadelphia. We didn't have a local presence on the ground.' The partnership with 1 Hotel, an idea that Solomonov said surfaced four years ago at a pop-up he ran during Art Basel, has been a different story. 'When we opened Zahav, no one was knocking on our doors offering other opportunities,' Cook said. 'We've been fortunate to get to pick and choose. Finding a partner like 1 Hotel, I understand how special their approach is.' Solomonov echoes his praise for the group's new partner — and the changing Miami culinary arena. 'The Miami food scene has developed so much in the past few years,' he said. 'Is it the most exciting place in the U.S.? Maybe.' Aviv at 1 Hotel South Beach Where: 2341 Collins Avenue, Miami Beach Opening: March 14 Reservations: Resy; reservations open at 10 a.m. March 3 Hours: Open daily for dinner at 5 p.m. More information:
