Chef Michael Solomonov has brought great buzz to severalrestaurant locations in Philadelphia. With his latest entry, steeped in the milk and honey, and hummus and lamb of his native Israel—as well as the cultures that have left a mark on that Promised Land—he's done it again. Taking advantage of its dramatic perch above one of the city's oldest streets, the stripped-down Zahav relies on architectural features such as picture windows and soaring ceilings to create spectacle. The open kitchen, on view behind leaded glass, is the true stage. There, a small staff mixes and matches a melting pot of flavors, from the chraime, a fish stew with tomatoes and peppers, to the "Bulgarian" kebab, with ground beef, lamb, cumin, rice, and beans. Cap off your meal with desserts like cashew baklava or laffa (flat bread) with a thick chocolate spread.
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