Four things to eat this week
One of the most talked-about restaurants outside of Tel Aviv is hosted in Arya for a one-off evening; a celebration of live performances and hot soups at Greek La Taverno in Greco; a surprising Moses network with new dishes that are anything but a burger, and a kosher meat restaurant located in Tel Aviv.
Pescado restaurant arrives in Tel Aviv
Yichi Saigon's dose (Photo: Yichi Zeno)
Pascoe (Photo: Yachie Zeno, PR)
If you, too, are among the sworn fans of Pescado restaurant in Ashdod, or have been planning to visit for a long time - and just didn't go out, then you will probably be happy to hear Zeno Discourse, Pescado's chef, arrives in Tel Aviv. Chef Guy Gamzo and Arya Restaurant are hosting the Pescado Restaurant this week for one evening where he will serve some fresh fish-based dishes that will come out of the sea that day. The menu is not yet solidified because of the expectation of seeing what will come out of the sea, but Long will probably make his California sashimi from sea fish, avocado leaves and California salad, or the Saigon - raw fish in a lettuce leaf. Alongside the Zeno specialty menu, a restaurant will also serve another menu of fresh fish based gamzo. The evening will be held on Tuesday, January 28.
Arya, Nahalat Binyamin 66 Tel Aviv, 03-5296054
More in Walla! NEWS More in Walla! NEWSPescado: That's the real deal
To the full articleMenolem Pesulada soup (Photo: Anatoly Michaelo)
Greco (Photo: Anatoly Michaelo, PR)
The Greco restaurant becomes a tavern, Tel Aviv and Herzliya
On the cool winter evenings in Athens, Greece's taverns are filled with special ingredients for the season, alcohol, music and live performances. Inspired by those celebrating the winter at the Greco restaurant, with a creative special menu alongside live performances that will be held every Sunday and Tuesday (at the Tel Aviv branch), as well as Fridays at Greco in Herzliya, attended by singers from Athens and Thessaloniki. There are several types of soups such as leek soup with leek and cow's tongue (NIS 82); Pesola soup (beans), potato and fava soup, hummus soup and zucchini and more (NIS 63). There is also a kotopolo - Greek chicken stew with fresh pasta, rich chicken broth and caplotri cheese (NIS 88); Pasta cakes filled with grease and fried onion in Staka butter sauce (NIS 88); Beef stew in white wine with tomatoes, bay leaves and leeks (NIS 88); Seafood dish and fish with black rice and caputotri cheese (NIS 98) and more.
Greco, Uri Zvi Greenberg 25 Tel Aviv, 072-3929858
Greco, Father 9 Stone Herzliya, 072-3727579
New location and new dishes for MeatKitchen Restaurant, Tel Aviv
Calf almond salmon (Photo: Nimrod Saunders)
Meat Kitchen, MeatKitchen (Photo: Nimrod Saunders, PR)
MeatKitchen Training is inaugurating its new home in Tel Aviv, and Chef Nadav Netzer, who leads the restaurant, is now joined by Chef Harel Amram (Jaffa Tel Aviv and Mass). The restaurant, which closed last October to open a new and larger location, was erected on the ruins of the mythical TLV club with no less than 350 seats inside the restaurant, around the bar in the center of the space, the private room and the balcony overlooking the sea. The menu included some of the restaurant's most successful dishes, such as veal almond salmon with chickpeas, diced tahini and Moroccan cigar (NIS 76) or seared sirloin on Jerusalem artichoke cream with egg schnitzel, sweet potato tortillas and hazelnut brass (NIS 64) and more Soft polenta made from fresh corn, with winter mushrooms sautéed in white wine and thyme, basil chips, truffle oil and chestnut (NIS 62) or Nebraska sirloin alongside potato mashed potatoes, garlic confit, carrots and Jerusalem artichoke (NIS 155) and more.
MeatKitchen, Joseph Yokthiel 4, Pavilion 27 Tel Aviv Port (near Trask), 03-5364755
New and surprising dishes in Moses, all over the country
Not just hamburger feta in Moses (Photo: Gil Aviram)
Moses (Photo: Gil Aviram, PR)
In a surprisingly modern Moses chain with new dishes that are anything but a burger, for example a kind of take-out of arencini, only potatoes and cheese and not rice, served with a tomato dip (NIS 29); Casadier, which is a Mexican toast of tortilla stuffed with cheddar cheese, red pepper and its substitutes accompanied by sour cream, tomato salsa and guacamole (NIS 34); Chicken liver feta alongside spicy cranberry and cherry tomatoes, served with castan bread (NIS 34); Butter chicken skewers in Indian style that are poppy marinated in yogurt, gram masala, butter and coriander in tortilla (NIS 59) and more.
At Moses' branches throughout the country, 9449 *
