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The neighborhood Italian who has been upgraded to a chef we love to eat

A decade after leaving Mel and Michelle, Chef Yogev Yaros re-entered the kitchen - this time of Michelle, a modest and neighborhood Italian restaurant in Kiryat Ono, "You are all welcome to come to my neighborhood"

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• Italian restaurant

• Yogev Yaros

• Kiryat Ono

Yael Laor

Wednesday, 24 November, 2021, 10:05 Updated: 10:07

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Yaros' pizzas in Michela (Photo: Dan Lev)

Let's start with proper disclosure, because we know you like these. We are dying for Chef Yogev Yaros. How much do we die for it? In the past, we gave him a regular column of recipes in our section. Out of it came some of our most popular recipes like a whole night pot of winter stew, a recipe for homemade turkey pastrami and also a recipe for tomato soup and ruined bread. In short, you understand.

Yaros, who since then has leaned towards Italian cuisine, began his independent path, when he was only 25 years old, when he founded the Italian restaurant Mel and Michel in Ben Yehuda in 2006, which became very popular. Since he left her, he has had short romances - Italy in the Sharona complex, a kitchen court, Hotel de Ville, were the most prominent among them. Yaros' latest project, ROCCO'S, an Italian sandwich stand in Sharona Market, which started bending up, and following the success remained as permanent, only Yaros opened his appetite.

Michela, the Italian in Kiryat Ono (if you want a take on Mel and Michelle), opened as early as August 2020, when Shiros then served as culinary consultant, to owner Moti Mizrahi and accompanied its establishment.

Now, formerly Yaros living in Kiryat Ono, he is officially becoming the restaurant's chef.

More on Walla!

Handmade pastrami, and hills of roast beef: two excellent sandwiches in Tel Aviv

To the full article

Veal shoulder casserole with potato gnocchi in Michela (Photo: Dan Lev)

"This is a 'neighborhood Italy' with a pleasant and unpretentious vibe. The menu is based on classic dishes from Italian cuisine with special touches," he says. The menu is divided into prime (first courses), salads, pastas and pizzas baked in the large stone oven located in the semi-open kitchen of the restaurant.

Yaros' unique pizza has a place of honor on the menu, and you will find a wide variety of pizzas there. The rustic dough of the pizza is made from a combination of white and whole Italian flours, fresh yeast and sourdough that adds to its seasoning. The cheese used to make the pizza is from a Hebrew farm.

In addition, among the first on the menu you will find, Antipasto Misto - eggplant in pickle, roasted artichoke, sun tomatoes, cauliflower and lamb feta (NIS 42), Tuscan soup - a rich stew of wheat, beans, kale leaves, tomatoes and pecorino cheese (NIS 44), caprese - Tomato collection, Hebrew farm mozzarella, basil and balsamic vinegar (NIS 48) and more. In the pasta section (which is the most important section, if you ask us) you will find Pasta Ella Sorrentina - pasta baked in tomato sauce, hot calabash pepper, eggplant, capers, mozzarella and lamb feta (NIS 68), turn to ragout - slow-cooked meat sauce with tomatoes and red wine ( NIS 66), Fungi gnocchi - fresh potato gnocchi in parmesan cream, mushroom pickle, garlic confit, thyme and parmesan (NIS 64), Aniolotti corn cream - pasta envelopes filled with sweet corn cream in butter, thyme, white wine, roasted mushrooms, watercress and parmesan (74 shekels) and more.

The dessert cut was not neglected here either, with an impressive selection of desserts such as lemon cream with pistachio crumble and Italian meringue, crack pie, pancake and more (all desserts - NIS 42).

Tusky soup with focaccia.

Dream (Photo: Dan Lev)

"I hope that 'Michela' will serve as a culinary lever for Kiryat Ono. You are all invited to my neighborhood," says Yaros, adding, "I hope it will add huge value to the city. There will be more surprises here - culinary collaborations, special evenings, and more. I received "Recently I decided to go back to being the restaurant's chef to be close to home and family, and suddenly I can once again produce repetitiveness, check the leaves, make pickles - as a chef I was missing that."

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