Laser Wolf

Brooklyn, NY

I’ve been waiting for this one! I finally scored a reservation at a hotspot in Brooklyn: Laser Wolf. The restaurant sits atop the Hoxton hotel, and is also home to the restaurant, K’Far, which also serves up Israeli fare. Laser Wolf and K’Fars menus were developed by chef Michael Solomonov who first became popular for his restaurant, Zahav, in Philadelphia — Another tough spot to secure a reservation!

When I reached the top floor and entered Laser Wolf, I was in awe of the 360 skylines of Manhattan. It was the perfect way to dine in New York — with a beautiful view. The staff greeted us warmly and explained the prix fixe setup. You get the ‘Salatim’ (Hebrew for salads), an entrée from the grill, and dessert. However, with unlimited salatim priced at $26, individually priced entrées, and dessert included, I wouldn’t quite call this a true prix fixe.

After settling in, I ordered a mocktail—the baharat cherry iced tea. While it was a cold drink, the baharat added a surprising warmth. I was especially intrigued to see this spice blend in a beverage, as it’s typically used in savory dishes. The blend generally uses cardamom. cumin, paprika, black pepper, coriander, cloves, and nutmeg making it a unique addition to the iced tea.

The Salatim, which I believe to be the true stars of the meal, were sent out almost immediately after placing our drink order. The restaurant produces so many of these platters that they are firing them out left and right. Arranged clockwise from 12 o’clock, our spread included pickles and olives, Tunisian potatoes, beets and tahini, roasted rutabega with orange, braised red cabbage, lutenitsa, cabbage and fennel with schug, Turkish celery root, gigantic beans with kale, and pineapple with celery. You’ll also notice fresh pita, and hummus in the center.

Each salad (or "salat" in the singular) was bright, flavorful, and thoughtfully composed. Dishes like the beets with tahini or pineapple with celery showcased how minimal ingredients can create something truly delicious. My least favorite was the rutabaga with orange—the flavors were too bitter for me. While the citrus was meant to brighten the dish, I suspect the recipe included the peel, which intensified the bitterness. That said, the salatim were well worth it, and with unlimited refills, we left with leftovers of nearly every type. My friend and I even found ourselves snacking on them at 2 a.m. the next night.

Following the salatim, my friend and I chose to split the shawarma-spiced cauliflower. The dish was served on a bed of schug tzatziki and pinenuts, and came with a side of rice. The cauliflower was perfectly cooked with smokey notes from the grill, and aromatic shawarma spices. The cauliflower was perfectly cooked—soft enough to cut through easily yet still retaining a bit of bite. My one complaint about this dish would be the heavy-handed olive oil pour on top.

For dessert, we had vanilla soft serve with a tahini shell and baharat-roasted pumpkin seeds. It was enjoyable, but in comparison to Shukette’s tahini soft serve with halva floss, this one fell short. The tahini shell and pumpkin seeds added great flavor, but the vanilla soft serve itself felt boring. With chef Solomonov’s culinary background, I can’t help but think he could offer something more exciting.

Overall, my friend and I thoroughly enjoyed this meal. We left feeling full and satisfied. Aside from a slightly long wait to be greeted by our server, the experience was great. Laser Wolf’s bold, colorful dishes delivered, and I’d definitely return—just need to set a reminder for reservations again! I hear the salatim selection rotates, so I look forward to a similar experience with a fresh lineup next time.

⭐️Rating: 8.85/10

(Ratings are based on ambiance, service, taste, and price.)