![]() It held on for two years before shutting down at the end of August 2018. In 2016, the chef, along with business partner Steve Cook, opened an outpost of hummus shop Dizengoff in Chelsea Market, at the time a highly anticipated opening in the city. The grill house, which is overseen by Laser Wolf’s executive chef Andrew Henshaw and led day-by-day in Brooklyn by chef de cuisine Michael Mayo, is a stark departure from the last time Solomonov brought one of his Philadelphia favorites to NYC. The views from Laser Wolf’s rooftop dining area. Then comes the centerpiece: Skewers - including kebabs, made with ground beef and lamb, and shishlik, with larger cubes of chicken, mushrooms, and sirloin - are dangled a half inch above blazing charcoal coals, seared and blistered in 600- to 800- degree heat, and then tossed onto platters. Each meal starts with a dozen or so cups of seasonal salatim - salads, dips, and spreads - and puffy rounds of pita. Dinner is designed to be frenzied and loud, revolving around the mangals, or steel charcoal grills, lined up behind the bar. Modeled after a shipudiya, or Israeli skewer shop, Laser Wolf is a more casual counterpart to Solomonov’s upscale Israeli spot Zahav, the award-winning crown jewel of his Philly empire. The restaurant has been transplanted to the rooftop of the hip Hoxton hotel in Williamsburg, at 97 Wythe Avenue, between North Ninth and 10th streets, and is set to open on May 1. Solomonov is expanding his breakout hit Laser Wolf, a fiery Israeli grill house that has been topping national best-of lists since it first opened in Philly two years ago. ![]() ![]() Famed Philadelphia chef and restaurateur Michael Solomonov is mounting a comeback in New York City - and this time, he’s going all in on a full-blown restaurant.
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