by Frank R. on Mike Solomonov's culinary expertise is on full display at Zahav. Garces and Vetri better watch out for this exceptional restaurateur. This was one of the best meals I have had anywhere but the service was a bit uncomfortable. I never have had Israeli cuisine so I was rather open to a new experience. I really didn't know what to expect but I know others have spoken highly of Zahav. Interestingly, I went here twice in 3 days. I stopped in at the bar just to check out the scene and have a drink, but the smells coming from behind the glass encased kitchen enticed me to try a quick bite. I jumped at the sweetbreads, which are one of my favorite animal parts. This was the best preparation of sweetbreads I have ever had, without a doubt. They were crispy on the outside with a nicely seasoned crust. The fried chickpeas added a crunch to contrast the chewy, almost molten center of the sweetbreads. I enjoyed the squeezed lemon over the top. The acidity added a layer of complexity and oral stimulation. Simply amazing! I then got the veal cheek Bastilla. Everything about this dish was exciting. The phyllo case was buttery and crispy. The veal cheeks were soft as any other meat I have had. The walnuts and Swiss chard added a bit of bitterness to balance the subtle sweetness of the veal cheek. After eating those two dishes. I made a reservation for Saturday night, two days later to explore the menu a bit more. I will start with the good part of dinner, the food. The humus-tehina was fantastic. The sesame paste was subtle and did not overwhelm the other flavors in the dish. I do think the garlic could have been more pronounced, though. The laffa was incredible. There were some soft and chewy parts to go along with some crispy burned areas. I love the burned flour on the bottom that gave it almost a grilled flavor. I always appreciate when simple things are done extraordinarily. The crispy haloumi was everything I thought it would be. The crispy skin made a nutty compliment to the savory cheese inside. The apple and pomegranate provided a sweet, acidic feature that made the dish pop. The grilled lamb tongue was delicious. I like how the subtle clove flavor played with the lamb flavor in the meat. The Tangier chicken was flavorful, crispy, moist, and tender. I liked how the carrot puree added creamy and coolness to the dish. I was ambivalent about the friend cauliflower. I didn't care much for the Farsi short rib. I think it could have been more tender. I didn't like the flavors of the apple and celery root with the short rib. The bad part of the meal was the ordering service. The runners, bussers and water stewards were great but the main service was uncomfortably awkward. We sat for about 6 or 7 minutes without a menu. I was getting angry because if you aren't happy with your initial service it can make good food less interesting. Its not an opinion, its science. We finally got our menus and a woman came to tell us about the menu in a very long winded and scripted manner. She told us about almost every part of the menu, but the bad part about it was that everything she said was PRINTED ON THE MENU! Its awkward having someone read you the menu when you are doing it yourself. She had lots of long uncomfortable pauses in her soliloquy that made me want to cry. And then the selling began. She asked if we wanted wine. I said no, the water is fine with me. She asked if we wanted a cocktail. I said no. She asked if we wanted a beer. I said no. She asked if we wanted a fresh squeezed citrus drink. I said no. She asked if we wanted a soft drink. I said no. I know its hard to believe, but some people actually enjoy drinking water. She returned to take our order we ordered 5 items. She then said that we should order at least 2 more because the potions were small. What she didn't know is that 1) I don't stuff myself to capacity when I go to dinner and 2) I could always order more if I was still hungry. I hate high pressure sales. I'm at dinner, not a timeshare presentation. I shouldn't have to be defensive. When we got the hummus, I mentioned that it was a lot of hummus for the small hummus plate I specifically asked her for and even made eye contact so she would bring us a small hummus. When the bill came, we were charged for a large. I was so upset with her service. Then, when the plates began to arrive, another server took over. He was much better. He did try to sell drinks but backed off faster because, I think, he was more socially aware of my body language and terse response. At the end of the meal, the manager come to ask how the food was and I emphatically lauded the exceptional food. When he asked us about the service, I was a bit hesitant at first because I hate complaining at restaurants. He apologized profusely for the lapse in service and gave my girlfriend and I both an invitation to return to Zahav. I would have come back anyway for the great food but his invitation made my return inevitable
by Anne D. on I've been here twice, and I always seem to enjoy every minute of it. We actually had dinner here the first time we went. Their calamari is mouth watering! And they really give you a big serving, so it's perfect for sharing. The acts are hilarious, but there's a couple who were pretty off. My favorite ones who went up the night we were there were Darren Carter and Jeff Garcia. Minus one star because parking is scarce. You have to valet. But then again it's in Hollywood. This place is definitely a great option for a good time on a Friday night. Something for a change than your normal clubbing or bar-hopping night out.
