Since its opening in 2008, chef Michael Solomonov has drawn attention with his original interpretations of modern Israeli cuisine, earning acclaim from the New York Times, Bon Appétit, and Eater. Zahav showcases Israel's multicultural cuisine, particularly the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Its dishes include small plates called mezze, such as the wildly popular fried cauliflower; an ethereal hummus that has put Zahav on the culinary map; and a pink lentil soup with lamb meatballs, which a critic described as "Jerusalem in a bowl." Additionally, there is a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas, which is a feast in itself.