From the time Michael Solomonov and Steve Cook announced plans for an Israeli restaurant last November, you couldn’t open a magazine, leaf through a newspaper or surf a blog without reading about it. Tales were told of Yemeni curry smuggled through customs. Food & Wine recounted the staff field trip to Israel. So did City Paper. Gourmet and Travel + Leisure sprung forth ink. Bon Appetit declared it among the top 10 summer openings, while the Inquirer blog The Making of Zahav tracked its development. If there were an award for Most Hyped Restaurant of 2008, Zahav would win by a landslide large enough to swallow Nicaragua. If you’re looking for a story to bury the lovefest, get ready to be disappointed. “Zahav” is Hebrew for “gold,” and to quote a certain freaky-deaky Dutch villain, I love gold. Judging from the crowd in the...
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