Tuesday, February 9, 2016

Dizengoff: There's hummus among us

Dizengoff - say it "DEEZ-en-goff"; it's a boulevard in Tel Aviv - opened over the weekend at 1625 Sansom St., across from the Rittenhouse location of their Federal Donuts and next door to what will be Abe Fisher.

Dizengoff: There's hummus among us


They've done BBQ and doughnuts and fried chicken and Israeli food - and for a while there did Mexican food and kosher food.

For their next trick, Michael Solomonov and Steve Cook have opened a hummusiya.

A hummus-i-what?

Simply a shop specializing in hummus, the Middle Eastern staple based on ground chickpeas.

Dizengoff - say it "DEEZ-en-goff"; it's a boulevard in Tel Aviv - opened over the weekend at 1625 Sansom St., across from the Rittenhouse location of their Federal Donuts and next door to Abe Fisher, which is to open next month. (Abe Fisher is yet another concept - the foods of the Jewish diaspora - covering Jewish cooking that is not offered at the Israeli-inspired Zahav.)

Diz's menu is simple: four varieties of hummus, house-baked loaves of pita (properly pluralicized as pitot), a few salatim (salads), pickles, a few sodas, two beers on tap, and lemonanna (a lip-puckering slushie). Israeli Bazooka gum with Hebrew lettering is a giveaway at the counter. In terms of music, there are turntables and vinyl.

The hours are posted as 10:30 a.m. to 8 p.m. But go early. I mean super early. It has been running out of food. Monday, the stated official first day, Diz closed at 3 p.m.

The space, tucked behind a garage door, is high-ceilinged and industrial. You eat at picnic tables or take out.

Menu is here.

Oh, and if you want to watch Solomonov make hummus, check this 2011 video showing you his secrets, step by step.

More coverage
How clean is your favorite restaurant? Inspection reports
Malbec: Argentine steakhouse in Society Hill
MilkBoy to open on South Street
NE Philly deli closes after 35 years
End is near for Cisco's in Flourtown, a 'lovable dinosaur'
Staff Writer
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Staff Writer
Latest Videos:
Also on Philly.com
letter icon Newsletter