What to Know About Aviv, Michael Solomonov’s Major South Beach Debut
Michael Solomonov doesn’t just have discerning standards for his food. The Philadelphia-based chef and his business partner, Steve Cook, are also particular about expanding beyond the City of Brotherly Love. So, when their five-time James Beard Award-winning hospitality group, CookNSolo, announced its venture to Miami last summer, many waited in anticipation.
Now the day has arrived and Aviv, Solomonov’s homage to Israeli cuisine, has opened its doors at 1 Hotel South Beach.
Here, warm woods, soft lighting, and alcoves dotted with lush greenery create a serene, sophisticated space, while plush cream banquettes invite guests to sit and stay a while. “We’re in the business of making memories for people,” he says.
Resy sat down with Solomonov to explore how he’s doing just that at Aviv. Here’s what to expect.
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1. There’s major love for his culture.
Solomonov has made a name for himself by dedicating his talents to expanding Israeli cuisine and enhancing it with his unique touch. Nearly two decades ago, he opened his flagship restaurant, Zahav, which has received myriad accolades, including recognition for its 2016 cookbook. Since then, he has built an empire focused on spotlighting Israel’s culinary breadth, acknowledging influences from North Africa, the Mediterranean, and Eastern Europe. “It’s 100 different cultures in this tiny country that’s the size of New Jersey,” he says. “I feel it’s so exciting, stimulating, and interesting.”
2. The vibe is tailored to a sense of place.
A pre-pandemic pop-up during Art Basel at the 1 Hotel was the catalyst for Solomonov’s interest in entertaining a Miami expansion. “We think the 1 [Hotel] is a really magical place,” he says. “The space is incredible, but really, the people and the culture and the team make magic, and we want to be part of it.”
Solomonov’s admiration for Miami’s culinary tapestry has inspired him to craft a menu that reflects a distinct sense of place. He has incorporated Latin and Caribbean influences into the menu, showcasing the richness of his own cooking style while embracing Miami’s vibrancy.
For example, Solomonov is making amba, a pickled mango condiment brought to Israel by Iraqi Jews in the 1950s, using local mangoes, and marinating his 72-hour slow-roasted short ribs in it.
3. It’s all in the name.
Aviv translates to “spring” in Hebrew, a season that signifies renewal and rebirth, and that’s precisely how Solomonov feels about his latest concept. The Miami opening marks a new chapter for him and his team, a journey outside the Northeast (he also has restaurants in New York). Plus, it’s not lost on us that Aviv is also a nod to Tel Aviv, further connecting Miami and the Israeli seaside city.
4. The chef collaborated with local talent for modern twists.
At Aviv, ancient recipes are imbued with modern techniques. Saluf, a bread introduced to Israel by Yemenite Jews, is fermented for days before being baked in a blazing pizza oven. The bubbly, fluffy bread is served with hummus prepared in various styles, including with ground beef or mushrooms.
Solomonov proudly describes the crudo, a dish created in collaboration with 1 Hotel chef Ross Jansen, Aviv’s chef de cuisine Alberto Sabbadini, and himself. Cobia is cured with amba, while an aguachile interpretation uses schug, a Yemenite green chile sauce. The dish speaks of Miami ceviches that are drawn from Latin America, but adds those other influences.
He’s also excited to showcase his take on knafeh — baklava’s fancy cousin, as he describes it. The traditional cheese filling will be replaced with Key lime curd.
5. The drinks program reflects Aviv’s mix of influences.
To complement the menu, SH Hotels & Resorts beverage director Steven Minor focused on highlighting flavors from the Middle East and Miami in the wine and cocktail programs. The wine list showcases Middle Eastern wines (for example, bottles from Galilee and Lebanon’s Beqaa Valley) alongside Mediterranean bottles from Greece, and classics from France and Italy.
Minor describes the cocktail menu as “capturing the bold flavors and vibrant energy of Tel Aviv while honoring the tropical bounty of Miami.” His drinks weave together Middle Eastern aromatics (think schug, rose, and pomegranate) with the tropical fruit and other ingredients that define South Florida. Highlights include The Black and White Cookie, which evokes nostalgia for the traditional deli cookies, and the Pastelito Punch, a clarified punch inspired by the Cuban ventanitas spread out across Miami. The flavor is reminiscent of a guava and cream cheese pastelito, and it’s served tableside out of a glass milk carton.
Solomonov, who doesn’t drink alcohol, can’t get enough of Minor’s mocktails, especially the Almond Blossom made with jasmine, green mandarin, lavender, turmeric, corn mint, and fennel. It’s finished off with orgeat syrup spiked with orange blossom water, and tart yuzu soda.
