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How can this look be ignored?

Grilled chicken that makes a school for every Gush Dan

It's not clear why everyone tends to underestimate this compound, but with the food coming out of it, it doesn’t really matter

Tags

• chicken

• Rotisserie

• schnitzel

Yaniv Granot

Monday, 22 March 2021, 06:00 Updated: 06:38

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Take it easy - the stock exchange complex in Ramat Gan does not fall short of any lunch feeding center in Gush Dan, including those that have poured millions on landscape and design, beach and branding.

For all the columns of "Eaters Go"

to Walla!

'

S delicious Instagram page.

Food

is an unpopular opinion, which eliminates historical and more popular prejudices.

Just try to open a news item about a restaurant nearby, and not see in front of your eyes phrases like "slanderous" or "yawning."

The tangled streets of this center, with the scent of their Times Square deep fryer, and the traffic loops that seem to have been built as escape rooms run by Ramat Gan inspectors, are refilled every day during those hours.

Coffee and something sweet in the morning, satisfying business a few hours later.

You will not find glittering names here (in fact, the glittery ones that opened here with news and statements were soon declared out), yes you will find food here.

Real food.

Chicken for example.

How much does all this matter when there is such dough?

This is one of the most important pizza questions, and now it has an overwhelming (and delicious) answer

To the full article

This temptation cannot be resisted.

Coco Rotisserie

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The wide oven is located exactly where the rotary god commanded it to be located - frontally, in front of the tempting eyes, magnifying at each completion of a turn

One has to be very strong, mentally and spiritually alike, to pass on "Coco Rotisserie" doors and not be tempted through them inside.

The wide oven is located exactly where the rotisserie god commanded it to be located - frontally, in front of the seductive eyes, magnifying at each completion of a turn.

a quarter of a chicken?

Maybe half?

Whole and that's it, that there will be something for tomorrow (and the day after)?

This is not a test.

All the answers are correct, in fact.

We took a quarter of a chicken from the rotisserie (including salad and two toppings to choose from, NIS 58), another smoked quarter (coming out of the inner oven, after a roasting plan formulated, I understand and according to what they described to me, at NASA labs) in the same deal and six shekels more, schnitzel (58 ) And we made a thorough wish on all the side toppings - hot, cold, without discrimination.

Oh, and salad. Yes, salad. Seriously. Decomposed chicken salad with arab lettuce, arugula, sunflower sprouts, cherry tomatoes, cucumber, purple onion, carrots, red beans Peeled (55 shekels).

The food stand that does not need an address

Two pitas with meat, and the most beautiful sunset in the country

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Real wear and tear.

Coco Rotisserie

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The chicken quarters were juicy, one a little more classic in taste, the other a little softer.

To tell you that I was trained to determine which of them had been smoked and which had been rolled in a rotisserie?

Tell you it does matter?

… And what a salad it was.

Long years of trying, and the complex dilemma of “salad for a workday lunch” has yet to be cracked.

Some say it is not enough for them, others get bored even before the middle of the plastic box, most treat it as a default.

That was not Coco's case.

The fresh-bite-crispy vegetables were excellent, providing the initial layer of flavor and texture on which to build.

The chicken itself, from the rotisserie to the disassembly board and the bowl (the giant, here there is no matter with satiety, but with explosion), disassembled the factors the disadvantage of grilled chicken meal, the one that soils the hands and requires tinkering.

There was no bite without chicken, there was no bite less wonderful.

The schnitzel was fresh, oil-free, thick and very crispy on the outside.

The two chicken quarters were juicy, one a little more classic in taste, the other a little softer.

To tell you that I was trained to determine which of them had been smoked and which had been rolled in a rotisserie?

Tell you it does matter?

Another fork and another fork, and the chicken quarters shrank in inverse proportion to the cleanliness of the fingers.

It was not elegant, it did not involve much fashion.

It did taste really tasty.

And two sentences about the toppings - which is usually the default of places of this kind, coming from a real disdain for customers, turned out here to be a real attrition, perhaps even a legitimate possibility for vegetarians not to enter here otherwise.

The flakes?

great.

Two types of rice?

Excellent.

Grilled vegetables?

Delicious and not rag-like.

Hell, even the sauerkraut salad was as fresh as there had never been a fresh sauerkraut salad on any stall.

Pita stand with a simple story

Eyal Shani must have already made millions from it.

Here it is distributed for free

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The hand and the investment.

Coco Rotisserie

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The happy mess of the stock exchange complex creates queues-queues outside the eateries, and raises them after a short time.

Like them, the businesses themselves rely on this bubble, closing a work day even before dinner.

Coco Rotisserie, however, aspires to a little more than that.

On the sides of the grill, pre-ordered ducks roam, and upstairs, the owners of the place are making happy attempts with birds from the Golan Heights.

The professional hand is noticeable, the attention to detail is discernible and the investment is reflected in each of the bites you take here.

Half a year of activity, most of which is a global epidemic, has not yet left its mark on the compound.

I go out with the orange-phosphorescent bags, and hear one of the potential diners on the street wondering "what is this ponytail?".

It's time for the question marks to go away.

Coco Rotisserie, Tuval 19, Ramat Gan.

Orders through Walt

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