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Steven Cook,

Co-Founder, Zahav & Co-Owner, CookNSolo

Improving the world

Together with business partner Michael Solomonov, introducing the richly textured cuisine of modern Israel to America.


Through Rooster Soup Company, turning a Philadelphia food empire into a source of help for the homeless.



Philadelphia, Pennsylvania



Dizengoff's Israeli-Style Hummus in Philadelphia is Bon Appétit's Dish of the Year



Opening its doors in 2008, Zahav is a modern Israeli restaurant that brings the authentic flavors of Israel's cultural heritage to America. 


The soul of Zahav is the laffa bread, baked to order in a wood-fired Taboon; the creamy and nutty hummus that will transport you to Jerusalem; and the sizzling skewers of meat grilled over hardwood charcoal. Zahav offers a small plates menu that encourages guests to sample the large variety of cultural influences on the cuisine of Israel -- from Eastern Europe to North Africa and from Persia to the Eastern Mediterranean. 


The name Zahav means "gold" in Hebrew, and is a reference to Jersualem, which has been a cultural crossroads for thousands of years. 

The Cookbook

Zahav: A World of Israeli Cooking -- arriving October 6, 2015!


Sneak preview: peek inside


Order a copy today:
Barnes and Noble


Ever since Zahav opened in 2008, the restaurant has been turning heads with its original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America"). 


Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Fare includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl."  It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All dishes are brilliantly adapted to local and seasonal ingredients. 


Zahav tells an authoritative and personal story of how chef Michael Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

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