In a significant move, renowned Israeli chef Eyal Shani has arrived in New York City for a two-week visit to oversee his nine establishments, including the recently opened Shmoné Wine Bar. This venture marks Shani's first exploration into the beverage sector, aiming to enhance the dining experience by integrating wine with his signature culinary creations. Despite challenges related to global events and rising antisemitism, Shani remains committed to sharing the rich flavors of modern Israeli cuisine with an international audience. His passion for wine as "liquid poetry" drives his latest project, which he hopes will elevate the dining experience and create unforgettable moments for patrons.

Shani's arrival in New York signifies a pivotal moment for his culinary ventures. Operating over 40 restaurants globally, from Dubai to Melbourne, the chef's influence spans continents. In New York, his portfolio includes the kosher spots Malka on the Upper West Side and in Dumbo, as well as the Michelin-starred Shmoné in Greenwich Village. The newly launched Shmoné Wine Bar, adjacent to the original Shmoné, offers a compact menu featuring creative small plates such as a cheese platter and a lighter version of the classic bagel. Shani's goal is to refine these offerings to harmonize perfectly with the wine selection, ensuring a seamless blend of food and drink.

Located at 65 West 8th Street, the Shmoné Wine Bar opened its doors on February 24, presenting a carefully curated list of wines chosen by director Yonatan Chaitchik. The selection features options from Germany, Italy, and France, starting at $16 per glass and $60 per bottle. While currently limited, Shani plans to introduce more Israeli wines, emphasizing the cultural significance of the region's viticulture. “There is no way that there will be no Israeli wines because it’s the place that we came from,” he remarked, underscoring his commitment to showcasing local heritage through his menus.

Despite facing some adversity following the Israel-Hamas conflict, Shani remains undeterred. He recounted an incident where a customer hesitated to dine at Shmoné due to the presence of Jewish people, highlighting the broader challenges faced by his establishments. However, this has only strengthened his resolve to share the beauty of Israeli culture through food. “The situation that is happening now is making me very passionate to execute our culture and the beauty of the culture in food and to show it more and more to the world,” Shani expressed.

Beyond New York, Shani envisions expanding his culinary footprint even further. Plans include opening a fourth Miznon branch beneath Rockefeller Center later this year and developing a restaurant within a new boutique hotel on the Gaza border. This hotel, set to open in two years, aims to revitalize the region by fostering local agriculture and employment. “Even though there are so many sad things that happened there, it should be a place of happiness and looking to the future,” Shani said, reflecting on the potential for renewal in the area.

For now, Shani's focus remains on refining his New York establishments. He finds inspiration in the city's dynamic energy, likening himself to Broadway—a symbol of creativity and innovation that defies conventional boundaries. “In my mind and in my spirit, I succeed to reflect it on our creations, on our energy [and] in our restaurants,” he concluded, expressing his delight in the warm reception he has received from New Yorkers who appreciate his unique approach to cuisine.