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I was pretty stuffed at this point but had to make room for it in my tummy after trying a bite!Overall, I think Laser Wolf is a nice spot- you've got views and delicious food. I normally am picky with lamb because it can taste gamey and that was not the case here at all.Finally for dessert- I'm a sucker for sesame in my dessert, and this was no exception. Lamb + beef koobideh was tender and well seasoned to enhance the lamb+beef flavours. Out of the salatim, my favourites were babaganoush & pickles. It was super fluffy and I think I ate way too many pitas and stuffed myself before even getting my protein. For my party of two this was more than enough for us- definitely don't have to get a side on top of this.Loved the pita- eat it when it's hot and fresh. I got Lamb & beef koobideh- which is only one skewer by the way. We had prix fixe which includes Salatim (unlimited refills- however upon attempting to each everything I found it impossible to even get to a point where we needed refills for my party of 2), soft serve, and your choice of protein. If you didn't have the views, then yes the food is overpriced here. Let's get this out of the way- you're paying a premium for for the views here. Also in colder seasons, there's a plastic thingy that covers off the views - you can still see the skyline but it's not the nicest view tbh. I was seated at the counter and was surrounded by tree plants (every time I went to use the restroom it looked like I was stumbling out of plants into someone else's dinner table ). ET.Tip: When making reservations, if you're wanting a view of the city don't book at the counter/bar. The event happens tonight at this Zoom link at 8:30 p.m. They’ll discuss the meaning and pleasures of Jewish comfort food, and how these foods can bring us closer to each other, in a conversation moderated by Philissa Cramer, editor-in-chief of the Jewish Telegraphic Agency. Join us for an intimate conversation with Shannon Sarna, editor of The Nosher and author of the new cookbook “Modern Jewish Comfort Food,” and award-winning Israeli-American chef Michael Solomonov. “It’s loud and you fucking share and shout at your dining partner with your mouth full. “People love it,” Solomonov said, raising his voice slightly in order to be heard over the increasing din of our fellow diners, which included groups of men in suits and 30-somethings on dates.

There is heating atop the roof, said a spokesperson, and the space can be sealed from the elements as needed.įor now, however, diners are still soaking up the summer vibes.

In a nod to New York’s very non-Mediterranean climate, the open-air concept at Laser Wolf is designed to weather winters as well. “We felt like we had to make fine food in order to be a chef of notoriety, but then the only thing we’d want to fucking eat was this Israeli experience,” he said. Solomonov and Cook have also written two cookbooks about Israeli cooking: “Zahav: A World of Israeli Cooking,” which won James Beard Book of the Year, and “Israeli Soul: Easy,Essential, Delicious.”īut for Solomonov - who was born in Israel and moved to Pittsburgh when he was 3 years old - Laser Wolf, his first outpost in Brooklyn, represents a return to something more basic, more authentically Israeli.

Along with his business partner Steve Cook, he owns a slew of famed restaurants in Philadelphia, including Zahav - which is credited with helping kick off an “Israeli food revolution in the U.S.,” winning the James Beard Award for best restaurant in 2019 - and Abe Fisher, known for its contemporary take on Old World Jewish cooking. The rooftop restaurant is far from Solomonov’s first big success in the culinary world. This clearly rings true for restaurant-goers, because after opening in May, Laser Wolf quickly became known as the “ restaurant of the summer.” (During the restaurant’s first weeks, reservations were reportedly snatched up within minutes, according to Brooklyn Magazine.) Laser Wolf was included on Condé Nast Traveler’s list of the “ best new restaurants in the world,” and the New York Times named it one of the most “exciting” restaurants in the United States. “Meat on a stick over coals just blows away anything you can make,” he added. Laser Wolf, located on top of The Hoxton in Williamsburg, has a view of the Manhattan skyline.