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Jordan, my happiness and the most justified queue in the city: the hottest spot in Tel Aviv is a kiosk in general

The boutique of the couple of cooks from MKR presents a small but bastard menu, and an even smaller and even more bastard dessert

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• The winning kitchen

• Rothschild avenue

Yaniv Granot

Monday, 05 April 2021, 06:00 Updated: 06:54

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Happiness and Jordan, the winning kitchen MKR (Jordan cut with finger - from MKR, Photo: Keshet 12)

I have no idea if Jordan Shay and Oshri Mashid really "never wanted a restaurant", not even after the sometimes elusive and dangerous reality glory.

I have no idea if the market forces decided for them to start with a boutique, and also not if this meter-on-meter on Rothschild Boulevard in Tel Aviv is the most space that anyone would dare to load during this period in the city on a relatively new culinary back.

To the delicious Instagram page of Walla!

Food

Not surprisingly at all, I have no clue as to anything, except that regarding this - if "Snack & Co." This is what sources of food left behind in Israel's cruel, can be everything it was worth.

Yes, the KVL.

And now, having opened with the end, it is possible to make a U-turn and continue with the beginning.

Flashing improves life

The man who brought us shawarma from the ground did not stop.

This is his new hit

To the full article

Almost Paris.

Kiosk & Co.:

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A post shared by Yaniv Granot (@yanivgranot)

Something in this specific address demanded a re-claim of the joy of life, an urbanity not dictated from above, of the people.

That's about what we got

Jordan and Oshri's dining house - the size is more in the direction of a Tel Aviv one-room apartment, but it feels like a house and that's what it's called - opened a few weeks ago at the end of the boulevard, next to its slightly alienated tower plaza,

Everything is different, except for the queue, and the queue is a little different.

We'll get to that soon.

Something in this specific address demanded a re-appropriation, a re-claim of the joy of life, an urbanity not dictated from above, of the people.

In response, we received a global epidemic, and a city policy that borders on stupidity, and a government policy that does not border but actually crosses the threshold of irrationality.

The rest was done by the colorful boxes of Tnuva and the winter that is not winter and the great takeaway picnic that has been our life here all this time.

And so, without feeling, the perfect restaurant in Corona has also become the perfect post-Corona restaurant.

How can this look be ignored?

Grilled chicken that makes a school for every Gush Dan

To the full article

What does it matter after you say "sponge"?

Kiosk & Co. (Photo: Walla !, Yaniv Granot)

So what are you actually eating here?

The menu is seemingly short and actually bastard, divided into five and offers something for both those who want to drink and taste and also for those who are hungry for walking.

A nice opening has "1967", for example, which is basically a pickled palmida with ground tomatoes, some hot pepper, unapologetic sour cream and a spelled cracker (the menu calls it "legendary", we would have preferred something that could wipe out all that goodness without breaking).

Then comes the Jerusalem bagel of the place, in a more sandwiched configuration ("Our recipe, we worked hard on it," Oshri said proudly).

It is possible with such a shine-schnitzel, or with diced morels in sage butter.

It is also possible to bake a shawarma or a "corrupt Moroccan" which is a sponge that is stuffed to the brim and a little more with fish patties and in fact could have filled it with anything basically, because what does it matter after you say "sponge".

There are also treated vegetables, like "Caesar Marbon" (lettuce and green onions roasted on the plancha, with vinaigrette and Parmesan mounds) or fennel which was the only fennel we agreed to put in our mouths in recent years - and that's a good thing.

Apart from them, you can fry with fish and chips ("tears and cuts", without the Y because that's how it is with Y) and a "bag of surprises" which is actually two zucchini that were crushed, chopped, hatched and dug, and then filled with homemade ricotta. And we were fried in a beer batter, and ... you're not with us anymore, are you?

For dessert there is a classic "Charlie" - a chocolate-laden chocolate snack - and a "deep in whipped cream" (amaretti cookies and fresh strawberries on mascarpone cream and sour cream).

There was also a sweet spinach, but "we felt we were too much in the fryers and wanted something to balance," as Jordan puts it, and maybe this is the place to start pressing and stop worrying about that spinach balance.

"The Maafan friend who does not flow on pizza"

How are the new Domino's sandwiches?

To the full article

"All the senses must take part."

Inside Kiosk & Co.:

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Food (@walla_food)

The clear starting point here is that Jordan and Oshri "have no shortage of hands", and the few fears we have nurtured before are quickly dispelled - this is not a place of reality, and this is not a viral food bubble that only wants a turn and a story.

On the contrary.

The two are here.

Present, straining, sweating, seasoning and smiling.

Oh, and they also smell every dish, every raw material, every dish.

"All the senses must take part," Oshri explained to us, "if I were to get a sandwich that didn't smell good, I wouldn't want to give it a single bite."

In return for all this, he set up a real Israeli kiosk, with bar stools for those who are looking to see with their own eyes how difficult but rewarding it is to work in the kitchen (they are looking for cooks, by the way, for those who are not scared) and quite a few options outside. A goo or wine blended here generously and at prices that are rapidly disappearing from this city.

Like I said at the beginning - this is not a restaurant, and this is the best restaurant we could get now.

KIOSK & CO, Herzl 6 (on Rothschild Boulevard), Tel Aviv

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