Food
Reviews
La Tigre: A Neapolitan tiger stormed Tel Aviv.
The result is a perfect pizza
There are people here with a diagnosed Naples obsession, and this is one of the most delicious things that can happen to us
Tags
Florentine
pizza
Yaniv Granot
Thursday, 12 August 2021, 06:00 Updated: 06:54
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments
The Brothers Restaurant, American Zionist House, Tel Aviv
A tour of the Strauss Milky Factory
Mashiyah Restaurant, Tel Aviv
A trick for keeping the avocado
Vegan chickpea omelet in a healthy vegan food workshop ...
Quattro
Adi Nissani
A strange method of eating pizza
Vineyards in the area of Tavor Winery
Fishbon, Tel Aviv
Book cover their own kitchen
watermelon
La Tigra Restaurant, Tel Aviv (Yaniv Granot)
At first glance it sounds pretty detached.
During a conversation I nod in agreement though, but when the words end I hold back and make a considerable effort to push the cynicism deep into a place where it does not cause me problems with positive people who do not yet know me well enough.
Still, I insist, they do not really mean it, right?
A few minutes later, when this dramatic statement of intent provides receipts in the amount that covers the table, I begin to understand, and understand and understand.
Want to understand too?
The people at Pizza "La Tigre" wanted to recreate the alleys of Naples within the Florentine neighborhood of Tel Aviv.
They got a stamp.
Realtors can call this an “urban renewal project.” You don’t have to mess with settings, certainly not with dough like that.
Respect for food, respect for Jerusalem
This shawarma can own an entire restaurant on its own, but there is more
To the full article
A magnet for the curious and hungry.
La Tigra
View this post on Instagram
A post shared by LA TIGRE La Tigre (@la_tigre_tlv)
He is mottled, stained with bruises, hot from the morning and never stops working.
This is not a paper tiger
You come from the always-neglected streets of the Tel Aviv neighborhood (seriously, what's the point? Is this supposed to be a character?), Get into the air conditioner (9 Yedidya Frenkel Street) and begin to understand the passage.
Helps you (or rather: Moore Paula Gaash and Aidan Turner help you) which is probably the most photogenic oven in the world of ovens which are in the first place a very, very photogenic accessory.
He is mottled, stained with bruises, hot from the morning and never stops working.
This is not a paper tiger.
Next to it, there is a show of fax-eyes and heart, the essence of which is "a man with dough", but it would be more correct to refer to him as a "very talented man (the great Isaac Arma) with a very invested dough, juggling himself (elegantly, it's not a tourist trap in Little" Italian in New York "at the best point for viewers" - right in the corner which is also the tip of an air-conditioned indoor bar, and also a large transparent and exterior window that functions - that's how Picciolo is - as a hungry curious magnet.
Starts wow, continues better
This is the most sought after story in town right now, and rightly so
To the full article
target achieved.
La Tigre (Photo: Anatoly Michaelo)
It's like an escape room full of clues from boot country, but one you do not really want to escape from
When I finally sit down, the Neapolitan edges are tied in front of my eyes - it's like an escape room full of clues from the land of the boot, but one you do not really want to escape from.
There’s a fluorescent neon caption here that cleverly plays on the “see Naples and die” cliché, there’s a mural that can be quietly sold to travel agents, lots of bare stone and even more exposed simplicity.
And there’s also a drinks bar with a display that loves red, reddish, and shades between red and reddish - campari and apricot obviously, cinzzano and nigroni, and a limoncello not red but committed to reality, and bottles of gin from the Italian Rabana.
The latter, I imagine at least - are all that drink at the San Remo Festival.
3 brothers, 9 places
The cockpit that controls Gush Dan
To the full article
Dough jump to Amalfi Bay.
La Tigra
View this post on Instagram
A post shared by Yaniv Granot (@yanivgranot)
So what are you actually eating here? The tight but tight-you-want-to-eat-it all menu starts with an exciting opening blow in the form of "pizza edges", continues with a vegetable salad from the oven, cauliflower (but a little different, with original and delicious caper aioli, and lots of crispy almonds on top) And also "Maria Naveh Salad", an Italian rice legend that combines cold risotto, artichoke, sun-dried tomatoes, kalamata, green leaves and basil.
The mains are pizzas, eight in number, though occasionally there are surprises that flicker inside. There is, among other things, a classic margarita of course, "piama" (anchovy spinach sauce, potato, mozzarella, sour cream, green onion, hot chili, limoncello dip), "pistachio" (cream, mozzarella, Mortadella flowers, pistachio sauce, roasted pistachio and spicy honey dip) is spectacular, and also "Amalphitana" (cream sauce, mozzarella, anchovies, broccoli, lemons, yellow cherries, hot chili, limoncello dip) which is swimming in a bay in a dough configuration.
If you want some more carbs for dessert, they will happily make you another pizza here, with bananas that went into the oven at just the right time, ice cream loaded with just the right amount, and also a sticky and sweet-bitter caramel toffee.
Delicious challenge
The ugly menu of the best restaurants in Tel Aviv
To the full article
A breeze blowing from inside.
La Tigre (Photo: Anatoly Michaelo)
Yaron Segal and Dudi Afriat, old friends with a justified obsession, did not shorten ways to bring La Tigra to life.
On the contrary, they flew to Naples, sweated and insisted on being admitted to the Associazione Pizzaiuoli Napolitani, dug and tried, made a mistake and now they seem to be right.
This is evident in the rather perfect dough, which is warmed in its outer circles and airy to the point of a breeze blowing from it while the scissors (the pizza comes whole from the kitchen, and encourages a happy run for diners) cut it into triangles.
This is evident in the rest of the menu, and on the alcohol shelves, in the deliberately simple design and especially in the atmosphere, but most of all it is evident in the faces of the employees and customers alike.
They seriously intended for us to leave Florence and enter Naples.
target achieved.
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments