Philadelphia's James Beard winner serves modern Israeli mezze and grilled meats. Salatim spreads and laffa bread are legendary.
Zahav, at 237 St. James Place in Philadelphia's Old City neighborhood, Pennsylvania, opened in 2008 under chef and owner Michael Solomonov and has since become one of the most influential and celebrated restaurants in the United States. The name means 'gold' in Hebrew, and the restaurant draws on Solomonov's Israeli background and the diverse culinary traditions that converge in that country — Yemenite, Moroccan, Persian, Ashkenazi, and Levantine — expressed through the specific lens of modern culinary technique and exceptional Philadelphia ingredients. Solomonov won the James Beard Award for Best Chef Mid-Atlantic in 2011 and for Outstanding Chef in 2017, the most prestigious individual honor in American fine dining. The meal at Zahav is structured around the concept of salatim — a parade of cold vegetable preparations, pickles, and dips served communally in the center of the table. The salatim spreads are followed by hummus, then mezze (hot small plates), then either lamb shoulder or the tasting menu. The hummus — silky, warm, and served with tehina and olive oil — is widely cited as the finest in the country. The laffa bread, baked in the restaurant's wood-burning tabun oven, arrives fresh and hot, perfect for scooping. The whole-roasted lamb shoulder, available for four people at $138, is slow-cooked for hours until it can be pulled apart at the table and is among the most dramatic and satisfying communal dishes served anywhere in the mid-Atlantic. The wine and cocktail program leans toward Israeli and Eastern Mediterranean producers alongside broader natural wine selections.
Signature dishes
- Salatim (mezze) — $19
- Whole Roasted Lamb Shoulder — $138 (serves 4)
Good to know
- Hours
- Dinner daily
- Reservations
- Required
Location
237 St James Pl, Philadelphia, PA 19106
39.9428, -75.1467 View on map
Highlights
- Salatim — a parade of cold vegetable preparations and pickles shared communally; the meal's defining ritual
- Warm, silky hummus with tehina and olive oil, widely considered the best in the United States
- Whole roasted lamb shoulder for four, slow-cooked and pulled at the table — one of the most celebrated communal dishes in Philadelphia
- James Beard Outstanding Chef award to Michael Solomonov in 2017 — the pinnacle of American culinary recognition
- Laffa bread baked in a wood-burning tabun oven, served hot with every course
Tips for visiting
- Reservations on Resy should be made two to three weeks ahead; weekend dinner is the hardest; weeknight dinner is more accessible
- Order the full salatim spread first regardless of what follows — it sets the tone and provides variety throughout the early courses
- The lamb shoulder requires advance ordering when making the reservation and serves a minimum of four; do not arrive expecting to add it
- The hummus with tehina is available as a standalone order and is worth starting with even for guests doing the full menu
- Israeli and natural wine selections pair best with the food; the beverage team's recommendations are reliable
Accessibility
Zahav is located in a historic Old City Philadelphia building. The restaurant has a single entrance with a step at the door and the dining room is on one level. Guests with mobility requirements should contact the restaurant in advance; the team makes every effort to accommodate wheelchair users but the historic building presents some constraints.
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Frequently asked questions
What is salatim at Zahav?
Salatim is the Israeli tradition of serving a large spread of cold vegetable dishes, pickles, and condiments communally at the start of a meal. At Zahav, the salatim course includes around a dozen small preparations — roasted beets, fried cauliflower, pickled vegetables, and dips — placed in the center of the table for sharing.
Is Zahav kosher?
Zahav is not a kosher restaurant; it serves pork-free and shellfish-free food in keeping with Israeli culinary tradition and Solomonov's background, but it is not certified kosher and does not adhere to kashrut law.
What awards has Zahav won?
Michael Solomonov was named James Beard Outstanding Chef in 2017, the most prestigious individual award in American fine dining. He also won Best Chef Mid-Atlantic in 2011. Zahav consistently appears on national lists of the best restaurants in the United States.
How much does dinner at Zahav cost?
The full shared menu experience (salatim, hummus, mezze, and a main) typically runs $60–$90 per person for food. The whole lamb shoulder is $138 and serves four. Cocktails, wine, and service charges bring a couple's bill to approximately $150–$250.
What is the best dish at Zahav?
The hummus with tehina is the single most praised preparation and should be ordered by every table. The whole roasted lamb shoulder is the most dramatic and satisfying main for groups. The salatim spread in its entirety is what defines the Zahav experience.