Laser wolf8/8/2023 I figured it’d be a shoo-in since it was pouring that night. So a companion and I went when it opened at 5 p.m. Robert: I’d heard from my colleague and friend Ryan that he’d waited an hour and a half to get into Laser Wolf as a walk-in, and to me, screw that: I’m not waiting an hour and a half for anything. What follows is a conversation between the two about their recent meals. The set-menu format is simple: Diners pay for a skewer ($43 to $52), and that price includes a course of vegan mezze with pita and hummus, as well as a brown-sugar soft serve dessert.Įater NY’s two critics, Robert Sietsema and Ryan Sutton, are both close followers of the city’s skewer scene, but as it happens they had profound disagreements about Laser Wolf. This isn’t so much about composed, creative plates as it is about mezze and charcoal-grilled meat. This should not surprise: The 130-seat restaurant is located atop the Hoxton hotel in Williamsburg and boasts panoramic views of the Manhattan skyline.įans of Solomonov’s famed Zahav should note that Laser Wolf is a very different venue. The open-fire skewer spot, named after a wealthy butcher from “Fiddler on the Roof” - it bears no relation to the Adult Swim cartoon about an English-speaking canine with a destructive light weapon - has been a tough reservation since its May opening. It all goes down in a repurposed warehouse space evoking Machane Yehuda, Jerusalem’s famous open-air market, peppered with just the right amount of American kitsch.Philadelphia’s Michael Solomonov, one of the country’s most renowned Israeli chefs, once ran a quick-service hummus spot in Manhattan, but Laser Wolf in Brooklyn marks his full-scale, let’s-have-a-night-out-in-New-York debut. For a flat per-diner price, his kitchen will inundate your table with creamy hummus, hot puffy pita, a vivid array of seasonal vegetarian salatim (salads), and family-style skewers like Romanian-style beef kebab, tamarind-slathered trout, and charred eggplant. Executive chef Andrew Henshaw oversees a menu that takes the guesswork out of guests’ hands. Laser Wolf sees the restaurateurs offering a more stripped-down but similarly inspired rendition of their oeuvre, with the cooking happening over live coals. ![]() The soaring interpretations of Israeli cuisine the duo introduced at their first restaurant, Zahav, have made it one of the most coveted reservations in Philly since it opened in 2008. Culinary impresarios Steven Cook and Michael Solomonov isolated the meaty part of the equation with Laser Wolf, their shipudiya, or skewer house, in Philadelphia’s Kensington neighborhood. “In the classic musical Fiddler on the Roof, Lazar Wolf is the haughty village butcher with designs on marrying Tevye’s eldest daughter. Here’s what Condé Nest Traveler had to say about Laser Wolf: In fact if you recall our previous post, Laser Wolf was also named one of the best new restaurants in America by GQ. This isn’t the first time Laser Wolf has been recognized by a global publication. Opened in early 2020, Laser Wolf weathered the pandemic with its tasty menu of skewers and grilled meats along with a selection of hummus and salatim. But as we’ve learned in the past year, everything is connected, which is why we’ve also expanded the scope of hot to include restaurants,” the article states. As always with this endeavor, each of the 69 picks on this year’s list was safely vetted by our international network of correspondents. ![]() Normally reserved for hotels, Condé Nest Traveler expanded the list to include restaurants, “ Despite enormous hardship in the travel industry, exceptional properties have continued to open across the globe (nearly a thousand last year in the U.S. This year’s list marks the 25th Anniversary of Condé Nast Traveler’s hot list. ![]() Today Condé Nast Traveler dropped a list of the “ The Best New Restaurants in the World: 2021 Hot List” and famed Philadelphia restauranteur Michael Solomonov was recognized for his Kensington hot spot Laser Wolf (1301 N Howard St.). Michael Solomonov’s “Laser Wolf” Was Named One of the Best New Restaurants in World by Condé Nast Traveler
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