A Quickie with Michael Solomonov
Schnitzel sandwiches, dim sum dreams, and why a spoon beats every gadget
Born in Israel and raised in Pittsburgh, Michael Solomonov has helped make Israeli food part of America’s dining vocabulary. With partner Steve Cook, he’s behind Philadelphia favorites like Zahav, Federal Donuts, and Laser Wolf, and he’s picked up five James Beard Awards along the way.
This spring, Miami got its own taste. Aviv, his restaurant inside 1 Hotel South Beach, channels the energy of Tel Aviv while leaning into Miami’s signature tropical flavor. We caught up with Solomonov at a hummus-making class to talk about his favorite leftovers, the Miami dining scene, and the one kitchen tool he says never fails.
Name: Michael Solomonov
Nickname: Solo. It's my last name. It's just how it goes. It was my dad's nickname.
Place of work: Aviv at 1 Hotel South Beach
Childhood leftover memory: Cold chicken schnitzel on buttered white bread. I used to feel self-conscious about it because all my friends had peanut butter and jelly, and I just wanted that. Now? All I want is those schnitzel sandwiches.
Favorite restaurant for leftovers: Kalaya (in Philadelphia). I love eating spicy Thai food cold the next day.
My last meal would be: Probably dim sum. There’s just so much going on, all the dumplings, all the variety. Pizza would be up there too. But dim sum takes time, which I like if it’s your last meal.
What music is on in your kitchen: Mostly ’90s hip hop. Lauryn Hill’s album.
Favorite thing about the Miami restaurant scene: Watching Miami become a world-class dining destination in real time has been incredible. The multicultural influences here actually show up on the plate. It’s so new, so fun, and really exciting to see.
Least favorite thing about the Miami restaurant scene: Seasonality. I don’t even know if I have the right to complain, since being inside the hotel gives us resources most restaurants don’t have. But from talking to friends down here, the summer drop-off is brutal.
After work, I drink: I’m sober, so good tea. Mint tea.
What would people be surprised to know about you: I’m really into origami. During manager meetings, I’ll sit there folding paper just to get through.
Go-to spots in Miami: Michael’s Genuine, Zak the Baker, anything Michelle Bernstein is doing. Sunny’s, because Aaron Brooks is one of the most talented chefs I’ve ever met.
Kitchen tool you swear by: We’re old-fashioned, but a good spoon.
Most overrated culinary trend: Truffles shaved on everything. It’s just too much.
If you weren’t a chef, what would you be doing: Probably a substance abuse counselor.
Advice for aspiring chefs: Don’t chase jobs for money early on. Show up 10 minutes early, keep your station clean, and be consistent.
Most notable guest order pet peeve: We try to accommodate everyone, but it’s tough when guests insist something can or can’t be done and they’re wrong.
Favorite cities to visit for food: Toronto, Houston, Queens. They’re all insanely diverse and full of great food that doesn’t always get recognized or rated.