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Top row: .Fresh Pita Israeli Pickles + Olives Middle row:Turkish Hummus with brown butter, crispy garlic, urfa pepper Roasted Squash with Bulgarian feta, dates, radicchio, pepitas.French Fries with tehina ketchup Bottom row: Hummus Yerushalmi with beef, baharat, pine nuts and parsley Hummus with Green Tehina Fresh Pita at the new Dizengoff restaurant from Michael Solomonov, opening next week at 1625 Sansom. Thursday, January 25, 2024.
Top row: .Fresh Pita Israeli Pickles + Olives Middle row:Turkish Hummus with brown butter, crispy garlic, urfa pepper Roasted Squash with Bulgarian feta, dates, radicchio, pepitas.French Fries with tehina ketchup Bottom row: Hummus Yerushalmi with beef, baharat, pine nuts and parsley Hummus with Green Tehina Fresh Pita at the new Dizengoff restaurant from Michael Solomonov, opening next week at 1625 Sansom. Thursday, January 25, 2024.Read moreSteven M. Falk / Staff Photographer

Restaurant Details

1625 Sansom St., Philadelphia, PA 19103
(215) 867-8181
https://www.dizengoffphilly.com/
dizengoff_philly
Reserve on Resy

Dizengoff

Center CityIsraeli, Middle Eastern$-$$

Expanded four-fold to meet demand, Mike Solomonov and Steve Cook’s bustling little downtown lunch spot is now a full-service, all-day eatery with a 12-seat bar and a bright, modern interior inspired by the stylish Tel Aviv restaurant scene. The center of the Dizengoff experience, of course, is that savory, creamy, crowd-pleasing hummus served with warm throw-pillow pita. The expanded menu works that house-made bread into almost everything, from the chocolate pita French toast and shakshuka at brunch, to the pita sandwiches at lunch stuffed with chicken schnitzel and lamb kofte at lunch. The Dizengoff universe expands at dinner with more fork-based entrees including za’atar roast chicken, slow-roasted lamb neck, and whole fried dorade.

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The Inquirer aims to represent the geographic, cultural, and culinary diversity of the region in its coverage. Inquirer staffers and contributors do not accept free or comped meals — all meals are paid for by the Inquirer. All dining recommendations are made solely by the Inquirer editorial staffers and contributors based on their reporting and expertise, without input from advertisers or outside interests.