Chef Eyal Shani Expands His Culinary Empire with Malka in Beverly Hills
Eyal Shani, the celebrated Israeli chef behind the renowned Malka and Miznon restaurants, has recently expanded his culinary empire with the opening of a new Malka location in Beverly Hills. This new outpost, which debuted on September 1, brings Shani's signature fluffy pita and Mediterranean fare to the heart of California, a move he describes as a reflection of the West Coast's allure and its distinct lifestyle, separate from the East Coast's European influences.
Shani's culinary journey is marked by a deep appreciation for the beauty in simplicity and a desire to share his food with a broad audience, not just the Jewish community. "I want to touch as many people as I can, all around the world, from different cultures and different backgrounds," he states, emphasizing his inclusive approach to cuisine.
A notable aspect of Shani's culinary philosophy is his passion for fresh produce, particularly tomatoes. At Miznon, he decorates tables with vibrant, juicy tomatoes, and during the opening festivities for Malka, these fruits were prominently featured in a striking display. His admiration for the Santa Monica Farmers' Market reflects his commitment to sourcing the freshest ingredients, reminiscent of the agricultural bounty he experienced in Israel.
Shani's daily rituals further illustrate his connection to food and nature. He begins his mornings in northern Israel, tending to his garden and caring for his beloved pet turtles before enjoying coffee with his wife by the sea. His culinary explorations often lead him to favorite spots in Tel Aviv, such as Sushi Gen and HaBasta, where he indulges in authentic Japanese cuisine and innovative dishes crafted from fresh ingredients.
In New York City, Shani finds inspiration in the city's vibrant Japanese food scene, asserting that some of the best sushi and izakaya experiences can be found there. He highlights his recent visit to Sushi Noz as a memorable culinary adventure.
Central to Shani's cooking are tomatoes and high-quality olive oil, which he considers essential for balancing flavors in his dishes. He also utilizes unique cooking tools like the Vermicular Musui, a Japanese rice cooker that enhances the natural flavors of ingredients without added liquids.
Beyond his culinary pursuits, Shani enjoys reading and capturing moments through photography, finding balance and inspiration in these creative outlets. As he continues to expand his restaurant footprint, his dedication to quality ingredients and a poetic approach to food remains at the forefront of his culinary philosophy.
