Sam Gorenstein

Two fathers (abbalé in Hebrew), Omer Horev and Sam Gorenstein, each with impressive restaurant pedigrees, came together in 2021 to bring Israeli inspired, Mediterranean-influenced and North African-inflected cuisine to Miami Beach. At Abbalé Telavivian Kitchen, the aim is to upend typical American expectations of Middle Eastern menus by featuring the fresh, light, flavor-packed fare found in a Tel Aviv café. Among the salatim (small plates), nishnushim (snacks), sandwiches and salads, diners have embraced the Sumac-Marinated Chicken Shashlik, the restaurant’s most popular lunch item.

“Chicken breast is marinated for 24 hours in lemon, turmeric, garlic, herbs and sumac,” says Gorenstein, Executive Chef. “It is then grilled over an open flame, so the char flavor from the fi re really comes through.” The skewers are served with fi re-baked laffa, pickled cabbage, fresh herbs and garlicky toum. “This dish is fun,” he says. “It can be eaten with a knife and fork, or the meat can be taken off the skewer and rolled up into the laffa bread.”