Dizengoff
Location: Philadelphia and New York City
Units: 2
Dizengoff brings an Israeli take to the burgeoning fast-casual Mediterranean segment. The concept’s limited menu of fresh-made hummus bowls allows it to operate in about 600 square feet. Its original Philadelphia location and busy New York City site—which launched in the Chelsea Market food hall in May—are takeout-focused to get customers in and out as quickly as possible and maximize the number of tickets.
Dizengoff comes from James Beard Award-winning chef Michael Solomonov and restaurateur Steve Cook of CookNSolo Restaurants, which also operates growing fried chicken-and-doughnut concept Federal Donuts. In January, CookNSolo announced it had raised at least $1.5 million in private-equity funding, which Cook said will be used to open up to six Dizengoff sites, primarily in NYC.