At his heralded restaurant perched above the street, James Beard Award-winning chef Michael Solomonov carefully prepares creative, contemporary Israeli food. A well-edited a la carte menu highlights small plates and salatim—a colorful collection of cold salads that traditionally start meals in Israel. The "Tayim" tasting option offers a good base for those new to the cuisine and includes Solomonov's famous hummus (we like the Turkish variety, which is served warm in its own mini cast-iron pan) and feather-light laffa bread. Heftier fare includes coal-fired kebabs and a hangar steak. Inventive cocktails; wine list with Israeli varietals. Reservations recommended. D (daily).