About a year and a half ago, I discovered a new favorite place to eat in New York: Dizengoff. Since then, I’ve made it a mission to go every time I’m in New York. And I even finagled my way into a work trip to Philadelphia to try some of Michael Solomonov’s other places (Goldie’s was pretty damn great, but have yet to try Zahav).
This place is all about pita and hummus. It’s a simple menu with about five hummus bowls, ranging from the standard hummus with tehina to things like hummus with spinach and breadcrumbs, or hummus with ground lamb. The options change by the season. Usually with an order you get a bowl of silky, delicious hummus served with piping hot, charred-yet-soft homemade pita bread, and a side of israeli salad. You can add hot sauce at your liking; they have some excellent options.
This time, I ordered a hummus bowl with chicken, turmeric, and pistachio. I got a side of spicy harissa carrots instead of Israeli salad, because it’s winter in New York and to quote the person working there: “it’s hard to find good tomatoes right now.” The meal was incredible–so many perfect bites with texture and flavor contrasts galore. There are so many places from New York opening in LA. I’m sure some will be good. But I would trade them all for one Dizengoff. We don’t have anything even remotely approaching this.
Hummus with turmeric chicken, pistachio, pickled red onion, and herbs.
Fresh, delicious pita made on-site. This really is a big part of what sets it apart.
Harissa carrots with pickles. Actually very spicy. I liked this, but was not my favorite side I’ve had here. The standard Israeli salad is better, as are some of the other salatim I have had.
Pro Tip 1: One pita is enough, but you sometimes find yourself rationing it at the end of the bowl. An extra is just $1 more. It’s worth it.
Pro Tip 2: Order the second pita once you’re done with the first. That way it doesn’t cool down while you’re plowing through the first one.