Chef Eyal Shani Opens Naked Tomato Restaurant in Brooklyn

Eyal Shani has opened his latest culinary venture in Brooklyn, introducing Naked Tomato at the Williamsburg Wharf complex along the Kent Avenue waterfront. Known for his theatrical approach to dining, the Israeli chef has split the restaurant space into two distinct experiences. While one side features a traditional dining room with tables, benches, and a communal table seating up to 12 guests, the other introduces a novel counter service concept reminiscent of an omakase experience.

The Counter Service Experience

At the newly installed kitchen counter, guests sit face-to-face with the chefs, enjoying a specialized menu of smaller plates served directly by the culinary team. Shani describes this setup as breaking away from conventional dining to offer a more intimate connection. You do not just get the meal; you receive the energy and frequency of the food. Among the counter highlights are a small pot of mussels, a baguette bruschetta with anchovy, and a miniature North Abraxas burger served in three bites with freshly baked bread and squeezed tomato.

I am dividing the restaurant in two for the first time, with no distance between the chef and the guest, turning it into a menu that belongs entirely to you.

Naked Food Philosophy

The 4,000-square-foot space was designed by the Israeli architectural firm Kimmel Eshkolot, maintaining a non-kosher menu with no takeout service. The concept of naked food stems from a Southern Italian gesture where a host peels a tomato for a guest, symbolizing utmost dedication. True to Shani's signature style, the peeled tomato is sliced and served raw, echoing dishes found at his Israeli restaurants like Malka and Dvora. Naked Tomato marks Shani's 13th establishment in New York, further cementing his expansive culinary footprint in the city.