Shmoné — Eyal Shani on West 8th Street

On tonight’s menu

A pile of tomatoes over the last gazpacho of summer.Cabbage melting into itself.76 layers of Wagyu flat iron on a very sharp steel.A single Hokkaido scallop, in its shell.Beef short rib. I promise you’ve never had one like this.

Shmoné is Hebrew for eight, and we’re at number 61 on West 8th Street. Eyal Shani’s Michelin-starred kitchen writes a new menu every day from what the market brings in.

Reserve on Resy Read the whole menu

A tender, glistening vegetable dish under olive oil and white crumbs, on a white plate set on brown paper

A recent menu

It changes every day, so treat this as a taste of what to expect. Dishes marked v are vegan.

Green salad, anchovy vinaigrette 19
A pile of tomatoes over the last gazpacho of summer 24
Orange and strawberry diamonds as simple as thatv 22
Spinach & pea shoots melting into themselves with golden bottarga snow 23
Jerusalem artichoke diamonds, butter sauce, Parmesan 26
Grilled King Oyster mushroom in shiitake brothv 28
Pomme Anna, 5 perfect thin layers of Yukon Gold potatoes, Osetra caviar 61
Cabbage melting into itself, beef stock, sour cream 23
Roasted heirloom tomato draped in velvet, citrusy parsley & anchovies 23
Handmade spaghetti puttanesca, delicate confit fish flakes 32
Stretchy Stracciatella Pyrex lasagna with Périgord black truffles 79

Chef Orianne Shapira. Restaurateur Yonatan Chaitchik. Inspired by Eyal Shani.

Eyal Shani, grey-haired and in black chef’s whites, at the pass in an open kitchen

Eyal Shani grew up in Jerusalem, following his grandfather through markets, fields and vineyards.

He opened his first restaurant, Oceanus, there in 1989, and built a way of cooking from what the region grows: olive oil, fish, tahini, vegetables in season and, above all, the tomato. Today he and his partner Shahar Segal lead around 40 restaurants, from Tel Aviv to Paris, London and Singapore.

Executive chef Orianne Shapira, smiling in white chef’s whites, seated at a candlelit table

Orianne Shapira danced for fifteen years, including with the Batsheva Dance Company, before she cooked.

She trained in pastry at the Danon Culinary Center in Tel Aviv, ran the kitchen at HaSalon NYC for nearly six years, and now leads Shmoné and Shmoné Wine. Her menu is elevated, and a little whimsical.

Flames rising from a pan on the stove, copper pots hanging above

A round table from above with oysters, a salad, anchovies and glasses of white wine

A cook pouring sauce from a pan over a plate of prawns

Next door at number 65, Shmoné Wine.

Our wine bar opened in February 2025: classic bottles and rare finds, small plates from the same kitchen, and no reservations. Come for a glass before dinner, or stay all night.

Monday to Saturday, 5 to 11 pm. Walk in.

A martini on a marble table in front of a green velvet banquette

Someone in a denim shirt holding a bottle of champagne

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61 West 8th Street
New York, NY 10011

Monday to Saturday, 5:30 to 10 pm

646.438.9815 contact@shmonenyc.com

Reserve on Resy Private dining and buyouts

Do I need a reservation?: Resy takes bookings for up to six guests. If your night is full, join the Resy Notify list, or just come by: we keep room for walk-ins.
What about six or more?: Parties of six or more are served a prix-fixe menu, booked directly with us at contact@shmonenyc.com. Groups of 13 or more take the whole restaurant: up to 30 seated, or 50 for a standing party.
Is there anything for vegans?: Yes. Dishes marked with a leaf on the menu are vegan, and the kitchen changes the menu every day, so ask your server what’s good tonight.
Can I bring my own wine?: Yes, corkage is $75 per bottle.

Shmoné, by Eyal Shani

Eyal Shani grew up in Jerusalem, following his grandfather through markets, fields and vineyards.

Orianne Shapira danced for fifteen years, including with the Batsheva Dance Company, before she cooked.

Next door at number 65, Shmoné Wine.

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