Portfolio
Ten dishes, three cuisines, one hot pass.
Every shot below was cooked in the room and shot at its peak. Filter by cuisine or shoot type to narrow in.
Cold labneh swirled in a shallow bowl, a slick of green olive oil pooling in the well, za'atar and a torn mint leaf caught mid-drop, shot top-down on warm stone for a Florentin cafe menu.
For Cafe Shuk
A fork lifting a coil of pasta with the steam still rising, pecorino dust hanging in the side light, the pan replated three times in ten minutes until the strands fell exactly right.
For Trattoria Levontin
An eggplant split down the middle still smoking off the flame, tahini cracked over the top and pomegranate seeds caught on the matte black plate, shot at a low angle so the steam reads against the dark backdrop.
For Yaffa Knafeh House
Hand-rolled pici tossed into a San Marzano sauce that broke perfectly the third time, twirled on the spoon with a single basil leaf placed at the four-o'clock with tweezers, shot under one diffused softbox on linen.
For Osteria Neve
A glossy chili crisp poured over hand-cut wheat noodles, sesame paste streaked once with the back of a spoon, chopsticks lifting just enough for the strands to fall back, shot tight on a chipped enamel bowl.
For Hutong Tel Aviv
Walnut and red pepper muhammara spooned into a stamped tin lid for the deli's new packaging line, olive oil pooled at the seam, a torn rosemary sprig tucked into the side, shot flat on terracotta.
For Sabich & Co.
A spoon pulling the first scoop from a glass dish, mascarpone layer split clean through ladyfingers soaked in espresso, cocoa dust falling in the side light, shot in the same five-minute window.
For Bar Giulia
Three eggs cracked into a bubbling tomato base, yolks broken on the second take, parsley torn over the top and a hunk of challah balanced at the rim, shot from above with a single warm key.
For Cafe Shuk
Rigatoni in guanciale-laced tomato, plated in a wide shallow bowl with pecorino raked across the surface and a single chili stem set deliberately at five o'clock, lit hard from the left for an editorial spread.
For Trattoria Levontin
Steamed bao pulled open in two hands, glazed pork belly resting on pickled cucumber and crushed peanut, sauce caught in a glossy bead at the lower lip, shot square for the grid against warm grey.
For Hutong Tel Aviv