An American citizen was charged with attempting to firebomb a U.S. Embassy branch office in Israel, the Justice Department announced on Sunday. 

Joseph Neumeyer, 28, who also holds German citizenship, was found last week outside the embassy office in Tel Aviv with a backpack containing several Molotov cocktails, federal prosecutors said. 

He is charged with attempting to destroy, by means of fire or explosive, the U.S. Embassy.

“As alleged, Neumeyer, armed with potentially lethal devices, sought to cause chaos and destruction at the United States Embassy in Tel Aviv,” said U.S. Attorney Joseph Nocella, Jr.

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Neumeyer, a Colorado resident, was deported from Israel to the U.S. and appeared in a New York federal courtroom on Sunday, where he was ordered held pending trial. 

He arrived in Israel in April, authorities said. On May 19, Neumeyer made several posts on Facebook where he allegedly announced his intent to target the embassy. 

“Join me this afternoon in Tel Aviv we are burning down the U.S. embassy,” one post read, according to court documents. “Join me as I burn down the embassy in Tel Aviv. Death to America. Death to Americans and f— the west.” 

Other posts called for the assassination of President Donald Trump, as well as calling for the death of Texas Gov. Greg Abbott, the United Kingdom’s Atomic Energy Authority and Antarctic Heritage Trust. The same day he made the social media posts, Neumeyer arrived outside the embassy branch office in Tel Aviv carrying a backpack, authorities said.

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He allegedly approached the building and spat on a guard. The guard attempted to detain Neumeyer, who uttered profanities before turning and fleeing, leaving his backpack behind.  

Authorities recovered several bottles inside the bag that had been turned into improvised incendiary devices, commonly known as “Molotov cocktails,” which contained a flammable fluid, prosecutors said. Officers with the Israeli National Police, including members of an explosive ordinance disposal team, were called to the scene in order to render the Molotov cocktails safe, prosecutors said. 

No one was harmed during the incident. 

File photo of the U.S. Embassy Branch Office in the Israeli coastal city of Tel Aviv. (JACK GUEZ/AFP via Getty Images)

“Neumeyer not only made threats against Americans and U.S. diplomatic missions, but also allegedly attempted to carry out those threats by bringing potentially deadly devices to the U.S. Embassy in Tel Aviv,” said FBI Assistant Director in Charge Steven Jensen. “Let his arrest carry an unmistakable message: The FBI and our partners will aggressively pursue those who attempt to harm U.S. citizens and interests abroad.”

Neumeyer was found at a hotel where he was staying and placed under arrest. He faces up to 20 years in prison. 

Fox News Digital has reached out to the White House and Neumeyer’s attorney with the federal public defenders office for comment on the matter. 

SAN FRANCISCO – San Francisco police made another round of arrests after a second round of anti-ICE protests on Monday night, where several buildings were defaced with graffiti. 

Overall, police said they had no problem with the large demonstration that started about 7 p.m. at the 24th Street BART station. 

But a small, splinter group split off and started vandalizing and damaging businesses up and down streets in the Mission and along Market Street near Civil Center. 

Police said thousands of people took part in the broader demonstration and at one point, two smaller groups went in different directions and started causing trouble.

Police were seen late Monday night detaining several people on Market Street, holding them on the sidewalks or processing them inside a San Francisco sheriff’s van.

Several of the protesters explained why they were out on the streets. 

“It is clear that immigrants are a foundational part of this country,”  Justine Levan said. “My parents were immigrants. I think every day we have people who are immigrants that work, who provide services for us that we need and more than that. These people are humans.”

The unknown number of Monday night arrests follows nearly 150 arrests that San Francisco police made on Sunday night, including six kids, for vandalizing businesses and damaging cars and property.

Early Tuesday morning, more vandalism was spotted, including anti-police, anti-ICE and pro-Palestine spray paint on a McDonald’s near the 24th Street BART station. Similar grafitti was found at 22nd and Valencia, at a Wells Fargo bank and Skechers outlet store. 

Mayor Daniel Lurie made clear on Monday that, as a sanctuary city, local law enforcement in San Francisco does not engage in federal ICE enforcement.

And while people have the right to protest and free speech, anyone caught breaking the law will face consequences. 
 

On a rainy Friday in late May, Mary Nguyen welcomed about 500 guests to the grand opening of Olive & Finch’s fourth location at the Denver Performing Arts Complex. Small bites like vegetarian lumpia and Saigon Sammies (made with plant-based crispy chicken) were passed around.

As one of the busiest destinations in the city, the complex is a major milestone for the brand. It also fills a longstanding gap in the area’s dining options.

“When you go to a show at the Arts Complex, your dining options are limited. Mostly, you’ll find sports bars, greasy spoons, or high-end full-service restaurants, which are often expensive,” Nguyen explained. “It’s exciting to have thousands of people come for a show and be able to get the exposure, but also give them the opportunity to not go to a full-service restaurant if they just want to grab a drink, a snack, come in with their kids, or avoid spending $150 per person.”

The debut followed closely on the heels of Olive & Finch’s Union Station opening in March. More than bold bets on the city’s future, these new downtown locations reflect Nguyen’s personal commitment to Denver’s revitalization.

“There’s a narrative that downtown is dead, that it’s not safe. But I’m here all the time. I see something totally different. There are new restaurants opening, the streets are active, there are interesting people looking for things to do,” Nguyen said.

“I’m a Denver native. If I want to see a vibrant, activated downtown, then I’m going to help make that happen. I’m not waiting for someone else to do it,” she added.

Before the Arts Complex and Union Station locations, Nguyen began working on Little Finch (Olive & Finch’s fast-casual sister concept) on 16th Street back in 2021, long before the area’s multi-year renovation plan broke ground. Rather than viewing the once vibrant corridor as a lost cause, she saw herself as the first to an area ripe with potential.

“If you look at the investment the city is making … no other city in America is spending $600 million to revitalize their downtown. Honestly, I think I’ve done a great job coming in at the beginning, because in 10 years – actually, probably just two years, or even one – Denver’s going to come back,” she said.

These new locations represent the tip of the iceberg for Nguyen. By the end of 2026, Olive & Finch is on track to operate 10 locations, including one outpost in Denver’s Golden Triangle neighborhood, and two more storefronts at Denver International Airport. These sites will join the four open Olive & Finch locations; Little Finch on 16th Street; and Finch, On the Fly, a grab-and-go kiosk that debuted in Denver International Airport this January.

“Everything that we’ve done has been really intentional. It just happened that now we’re ready, and it’s all happening at the same time,” Nguyen laughed.

Intentionality has been central to Olive & Finch’s growth. From 2013 to 2017, the team focused on refining operations, building a solid infrastructure, and ensuring every expansion would preserve the brand’s commitment to scratch-made, chef-driven food. A major component has been the launch of an in-house production and distribution company, which enables all locations to maintain Olive & Finch’s standards. That same company also services wholesale clients like hospitals, hotels, grocery stores and airport concessions.

“The wholesale side is actually the largest part of our business,” Nguyen said. With demand rising, the wholesale operation is projecting a 25% increase in sales next year.

“I know a lot of restaurants sometimes lose their ‘special sauce’ as they grow. For us it’s different because we’re producing everything…We really wanted to create a sustainable model, but also a company that’s sustainable,” Nguyen continued.

Still, the growth is entirely self-financed and independently owned by Nguyen, who left behind a career in finance to pursue her passion for hospitality.

“We don’t have partners or investors, Olive & Finch is independently owned by me,” Nguyen shared. “What started as a passion project has grown into what it is today. I’ve always known I wanted to build a hospitality company, I just didn’t know it would look like this.”

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