Naked Tomato by Chef Eyal Shani has opened at Moxy South Beach in Miami, introducing a modern Israeli restaurant rooted in simplicity, seasonality and ingredient-driven cooking to the hotel. Drawing inspiration from the comforting flavours of Israeli roadside grills, Naked Tomato offers a lively, high-energy dining experience with a full bar and lounge area, where vibrant produce, open-fire cooking, and bold Mediterranean dishes are served in a party-like setting.

The opening marks the latest addition to Shani’s global portfolio, now spanning more than 50 restaurants in New York, Tel Aviv, Paris, Melbourne, Singapore, Las Vegas and London. Best known for acclaimed concepts including Miznon, HaSalon and Michelin-starred Shmoné, Shani is renowned for his expressive culinary style, celebrating the natural beauty and vitality of ingredients.

At Naked Tomato, the tomato serves as both inspiration and philosophy. For Shani, the ‘naked’ tomato represents food in its purest form – uncomplicated, vibrant and honest. The restaurant channels the spirit of a modern diner, infused with Tel Aviv nightlife energy: welcoming, convivial, and centred around sharing, tearing and dipping dishes together in a spirited atmosphere.

For the first time, Shani moves away from his signature free-flowing menu format, introducing a more structured layout of small plates and starters – some newly created, others inspired by dishes from his global restaurants. Appetiser highlights include fire-roasted eggplant lines and Moroccan bishbash salad.

At the heart of the menu are Shipudim, Israeli-style skewers. Guests can choose from a variety of options such as wild mushrooms, shrimp, harissa chicken thigh, or lamb kebab, served alongside a colourful assortment of mezze, including pickles, Middle Eastern slaw, roasted peppers, and matbucha. Larger plates include a rotating catch of the day and tomahawk steak.

“At Naked Tomato, we believe creating naked food is an act of courage,” says Shani. “It means removing the masks and distractions and standing fully behind the ingredient itself. It requires choosing the very best, understanding its singular character, and guiding it gently to its purest expression. Naked food is high-risk creation. It is purity.” “At Naked Tomato, we believe creating naked food is an act of courage,” said chef Eyal Shani. “It means removing the masks and distractions, and standing fully behind the ingredient itself. It requires choosing the very best, understanding its singular character, and guiding it gently to its purest expression. Naked food is high-risk creation. It is purity.”

The experience extends beyond the table to a bar and lounge, where the beverage programme complements the menu with celebrated cocktails and a wine list that reflects Shani’s ingredient-driven philosophy.

Designed by Turjeman Yaakov of Jacob Turgeman Design, the restaurant within Moxy South Beach embodies Shani’s raw, expressive culinary philosophy. The space blurs the line between kitchen, market and dining room, with produce, bread, wine, and everyday culinary objects displayed openly. Patinated metals, worn woods, stone-textured walls, warm lighting and lush greenery create a tactile, inviting environment, while communal tables and intimate seating arrangements encourage both shared energy and quieter moments.