Chef Nir Sheynfeld was born Even Yehuda, a “moshava” in Israel. In Hebrew, “Moshava” translates to a small community, usually of an agricultural nature. At the center of these communities lie a variety of cuisines that every Israeli grows up eating. From lunch-break lines, or after school crowds, to soldiers and beach-goers, these street food stalls represent the culinary soul of the country and the inspiration behind Moshava – a way to share the vibrant and colorful communities that make up the diverse fabric of Israeli culture.

Chef Nir and partners, Brandon and Hannah, became friends immediately when they met in 2015 at the Culinary Institute of America in Hyde Park, New York. Throughout their time at school together, they often would fantasize about opening their own business together--always dreaming big. After they graduated, they each went their separate ways, only to reconnect in Philadelphia a year later. When restaurants shut down due to Covid-19 they took the opportunity to reflect on their dreams from their college dorm rooms and came together to bring “Moshava” to life.

Viraj is a 17-year old who created Char Pizza as a result of a hobby gone out of control. He wants to transform the eater-pizza relationship, where every bite is one of fulfillment. His inspiration is Anthony Mangieri Of Una Pizza Napoletana and Joe Beddia of Pizzeria Beddia. He has spent over countless hours perfecting his pizza before he sold a single one. He is constantly tweaking and experimenting with his dough and ingredients due to the belief that his pizza can always be better. Quality, aesthetics and taste will always continue to be the drivers behind Viraj’s food.

char.pizza

Smoked Ribs, Brisket, Jalapeño Poppers, Mac 'n' Cheese, & More!

Chef Nir Sheynfeld was born Even Yehuda, a “moshava” in Israel. In Hebrew, “Moshava” translates to a small community, usually of an agricultural nature. At the center of these communities lie a variety of cuisines that every Israeli grows up eating. From lunch-break lines, or after school crowds, to soldiers and beach-goers, these street food stalls represent the culinary soul of the country and the inspiration behind Moshava – a way to share the vibrant and colorful communities that make up the diverse fabric of Israeli culture.

Chef Nir and partners, Brandon and Hannah, became friends immediately when they met in 2015 at the Culinary Institute of America in Hyde Park, New York. Throughout their time at school together, they often would fantasize about opening their own business together--always dreaming big. After they graduated, they each went their separate ways, only to reconnect in Philadelphia a year later. When restaurants shut down due to Covid-19 they took the opportunity to reflect on their dreams from their college dorm rooms and came together to bring “Moshava” to life.

Tabachoy Philly is Light-hearted, heavy-bellied Filipino food!