Rochefeld has done some strange things in recent years, this time he managed to surprise us as well

Kulinerik, the new super-deli led by Yonatan Roshfeld, finally gives the residents of Ramat Gan and Givatayim the opportunity to purchase home-cooked food on Friday evenings and Saturdays.

We went out to taste to see if this is really a significant upgrade to the quality of life

David Rosenthal

26/01/2022

Wednesday, 26 January 2022, 07:20 Updated: 07:42

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Standing in front of the stage.

Rochefeld (Photo: Alex Lepiner)

Over the years, one of the rules of thumb in Ramat Gan-Givatayim has presented you with two options if you are stuck without a meal for Friday night and have no desire or ability to go to a restaurant: Purchase homemade food at one of the many restaurants / deli Travel to the flagship branches of Tiv Ta'am (Ramat Hachayal) or Keshet Ta'amim (Petah Tikva) in the evening.

Since most of us, especially in the current era, have no desire to take the car out and drive miles to bring food home, in case we remembered too late we would probably get stuck with another unnecessary, expensive and uniqueness delivery of pizza or hamburger.

In Sirkin you will find a small branch of Tiv Ta'am and in the area of ​​the village there are two mythical and fine Russian delicacies.

All of these have a decent stock of refrigerators and shelves with dripping products from European cuisine, but no ready-made food stand, an amazing phenomenon in itself when it comes to such a large city.

The ultra-secularization process that Ramat Gan has been going through since the entry of Carmel Shama Hacohen into the mayor's office received a significant boost in early January - Culinary, a super-deli from Keshet Ta'amim, stamped by chef Yonatan Roshfeld.

This place is open seven days a week and sells non-kosher products in the heart of the conservative Bialik Street, near the City Hall.

More on Walla!

Then I paid 83 shekels for shawarma and a drink and something in me broke

To the full article

Large selection directly from the creator of Keshet Ta'amim (Photo: Alex Lefiner)

Whether Rochefeld is really the chef in charge of these dishes or not (in the end, he signed on to the food. How much of it does he really produce? Thus entering into the 20 years of its existence. When you look at the map of the chain's branches, you find that none of them are located in the belt that surrounds Tel Aviv (the nearest branch, in Petah Tikva, is in the northern and more remote part of the city). It should be noted that the owner of the chain, Ariel Lecht, recognized an opportunity here and took it with both hands, the vacuum they hoped to close to those who begged for his niche was not difficult to fill. A branch will soon be opened in Modi'in as well, and this will already be a real statement.

At least according to the first few weeks, this project seems to have started on the right foot.

The first two times we arrived on Friday afternoon, it was blown up and we did not enter, due to the unbearable overcrowding and fear of increased exposure to the corona.

The third time was on Saturday afternoon.

We took a look, the food looks sad to us and not fresh (for the sake of fairness we will mention that it is only a sight to behold and an impression without tasting. It is possible that the overly relaxed atmosphere also affected).

After the failed attempts they gave a fourth chance, this time on Friday evening.

It was the right choice.

The place is empty at this time.

We were deeply impressed by its beauty, order and new feel.

We will leave all this, we said to ourselves, we are here for the prepared food and nothing more.

It's almost six in the evening and my stomach is chattering.

Culinary (Photo: Alex Lepiner)

The showcase seemed very familiar to us, as in all the dishes we encountered the large branches of Rainbow of Tastes.

What was not there?

The favorite sausage and a few other items we remembered, but overall the selection was not bad and also good looking.

Not everything seemed stimulating, but there were things that definitely did.

Instead of tiring you with a confused paragraph we will do it neatly.

The dishes on the pan (Photo: David Rosenthal)

Our menu (the price in brackets is per kilo)

• Shrimp in a cream sauce (NIS 129)

  - We took 430 grams (NIS 55), a portion of shrimp wrapped in cream at room temperature (can also be heated) that certainly met expectations and even beyond.

  Excellent and expensive, as expected from shrimp.

• Meat and rice patties with lemon (NIS 79)

  - sour and delicious, the meat, rice and lemon go great together.

• Garlic goose market (NIS 149) - tender and well seasoned, insanely delicious, but even the guy who served us was surprised that we choose such an expensive dish.

  One market cost us 35 shekels.

• Chicken patties with turkey (NIS 79)

  - the first heating on a pan was random.

  The second in the oven has already made them worthy.

• Meat lasagna (NIS 99)

  - I remembered that I had already taken this dish in the past for a range of flavors and it was problematic.

  The perfect balsamic the blend blends well with the rest of the ingredients.

  This balsamic is dominant and overshadows the cheese and meat.

• Eggplant roll (NIS 69)

  - not amazing.

  The taste in the eggplant roll should be happy and did not meet the expectations.

• Egg salad (NIS 75)

  - the quality was good overall, although according to the superlatives we heard about it we expected a little more.

  Missing onion will add some flavor.

• Meat canishes (NIS 89)

  - the dough-meat ratio is balanced and it is excellent.

  One of the items you asked for flavors have always been proud of, and not in vain.

• Persian rice with beans (NIS 49)

  - fun, airy, light, pleasant and delicious.

  The perfect addition.

• Meatballs (NIS 79)

  - they were ready to eat when served, so the heating made them a little too mushy.

  In a second we literally burned them and they were great.

We left with a bill of about NIS 320, when we divided the meal into two - Friday and Saturday. Overall we enjoyed and were even pleasantly surprised by the quality of the food and the quickness of the preparation (5-7 minutes heating on the pan, 10 minutes in the oven, less than that if you prefer a microwave - come on, start devouring). Since these are two people, the final bill comes out to about NIS 80 per serving, a very not cheap amount. However, it should be noted again that in this part of the State of Israel there is no other place that makes your purchased dinner so available, what is more, the prices in kosher delicacies, which provide a much less rich menu, are not lower, if at all.

Do we recommend? Yes, but on limited bail. If you are in the business of a real home dinner, start cooking, it will cost you less than NIS 160 per couple and will feel more special. If you are looking for shortcuts and you are tired of couriers on motorcycles, Culinary is a great and unique option, also and perhaps especially on weekends. You probably will not make it a habit, but you will probably come back.

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