Eaters go

DNA: Tel Aviv's new (and equal) food complex

On paper, it was not supposed to work, but these people took the paper, shrunk it into one big ball, threw it in the trash, and hit a ball

Yaniv Granot

24/04/2022

Sunday, April 24, 2022, 8:00 p.m.

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share on Email

• Share on general

• Comments

  Comments

Out of nowhere.

DNA (Photo: Anatoly Michaelou)

What was here before?

DNA (Photo: Anatoly Michaelou)

On paper, it was a very short and very effective bingo game, hitting an automaton in all the possible negative slots, punching them into a "no way this place will work".

On paper, it was supposed to be a short tour, Simon V about what I thought would happen here.

How else can you say "culinary entertainment complex", add "innovative concept" from above, and sign with the four most unappetizing words in the city - "Azrieli Center Tel Aviv"?

but if you settle for thoughts on paper, you are probably losing some life.

And if you limit yourself to patterns and stigmas, myths and legends, you may gain a passon, but also a fixation.

The first overrated.

The latter is a-sexy, including the familiar and the well-known, and the boring.

So yeah, DNA, a place that took the paper, shrunk, threw and hit a stamp.

New York, Miami, Morocco and Israel

A bird temple is going to smash the most cursed corner of Tel Aviv

To the full article

Truck drivers.

The Chefs of DNA (Photo: Anatoly Michaelo)

The starting point of the DNA, simply and concisely, was very simple - to succeed in lifting from nothing

The starting point of the DNA, simply and concisely, was very simple - to succeed in lifting from nothing.

This is also, of course, the starting point of any new business, especially in the world of food, and even more so in the world of Israeli food.

One can imagine the initial meeting between the people of Azrieli and the entrepreneur Ran Dor Chai, the tour of the site and the fantasy.

It is impossible to imagine, apparently, how much of all this they really hoped to achieve, and how the hell they managed to do it.

It is, there is no other way to describe it, a neglected and dirty and dusty traffic plaza that has suddenly become a pretty hot, pretty shiny, and quite seductive place.

Want to test it out for yourself?

Just come there and try to tell me what was there before.

I could not recover, but I hit pretty close when I said "nothing and nothing".

The workers who came down from the towers on the way to their regular lunch agreed with me.

And that's even before we talked about food.

Meat, pita, that simple

All of Tel Aviv has been waiting for this shawarma. At least in one thing it did not disappoint

To the full article

On paper, and beyond.

DNA (Photo: Assaf Carla)

The lunch breaks in the Azrieli area and the Kirya are a sore spot.

The DNA is of course less interesting (or actually, the most interesting)

The lunch breaks in the Azrieli area and the Kirya are a sore spot, which has continued a bit in recent years with the positive development of the Sharona market, and the ever-wide offer of Ibn Gvirol Street.

From any other angle, however, what could be an effective and reasonable mall food court has never really been like that, which is a shame.

The DNA is of course less interesting (or actually, it is very interesting).

Four food trucks - clearly less passenger and more cosmetic, but the advantage is that they hold and maintain a real kitchen - silver have been placed in the large plaza at a distance from a Tel Aviv line that stretches from each other, while offering a personal, dedicated and focused kitchen.

You can take something from each of them, taste and mix, sit on the many chairs scattered in the area or in the cute grandstand seats, and you can also settle in one of the two winding and elegant bars in the center, get near a square-engine menu, and just let the food reach you for a cocktail.

It works in the first version, it works no less in the second version.

And we checked.

Drive especially, there is no such thing in Tel Aviv

The perfect food answer to the world that defeated the Corona

To the full article

A small alley at the Bangkok-Tel Aviv junction.

Thomas Zohar's pomelo salad (Photo: Walla !, Yaniv Granot)

A bite of the crunchy fish, a rake of leaves and spices and juices, and the Azrieli junction becomes a small alley on the outskirts of Sukhumvit Street

The first truck is "JAI", a Thai led by Thomas Zohar, who did "Chef Games" and did "Cube Kitchen" and now does chef games within a kind of Cube Kitchen.

Zohar offers pad ci yo and invested curry stew, as well as past hits such as a chicken skewer in reddish glaze and Love Guy Todd (fried chicken balls that can and should and should be put in a lettuce leaf, add some noodles and herbs, dip in sauce and think Thailand).

Apart from these, it also has a perfect opening blow in the form of yum som o, a pomelo salad with small chunks of fish in tempura, and a chili-lime-coriander-mint-cashew chorus (58 shekels).

A bite of the crunchy fish, a rake of leaves and spices and juices, and the Azrieli Junction becomes a small alley on the outskirts of Sukhumvit Street.

the Golden Road

Brunch or brunch, this is one of the best dishes in town right now

To the full article

Prickly and great.

Gabriel Israel's Ceviche (Photo: Walla !, Yaniv Granot)

Justifies salivation.

Gabriel Israel's Nachos (Photo: Walla !, Yaniv Granot)

There are also very intriguing programs that sum up "a kind of shawarma within a kind of pita".

We will wait patiently and attack with less patience

further.

Gabriel Israel's "Chicano" wants to make a local taco revolution, and in less declarative words - to finally succeed in mediating Mexican to Hebrew.

The middle is a menu that is nimble, wild and domesticated alike, with small things (32 shekels) like corn broken in a glass with lots of goodies, nachos and guacamole as well as a cheese casserole with a shot axis.

There is also a tacos of course, with chicken, shredded beef, chorizo ​​or mushrooms (three units for NIS 58), there are also specials such as pungent and great ceviche, flan that does rehabilitation to flan, and very intriguing programs that sum up "a kind of shawarma inside A kind of pita. "

We will wait patiently and fall with less patience, given that Israel's past, in the United States and also on the L28, justifies a salute to the future of us all.

London called, Israel won

Finally there is a place here that celebrates fried chicken like abroad

To the full article

Bastard opening.

Sophie by Jonathan Sharvit

View this post on Instagram

A post shared by Yaniv Granot (@yanivgranot)

This is a very requested and very delayed import from the boot country, a Neapolitan homage that for some reason has not yet received a blue ID card here

The third truck is Jonathan Sharvit's "MEZZO Fantastico", and its purpose is to eat southern Italian street food.

In practice, this is a bastard opening of souffle (a round ball of rice cooked in white wine, with leeks, shallots, oregano, tomatoes, parmesan and mozzarella, coated in bread crumbs, dipped in deep oil and comes out as it steals all the attention in the area, 22 shekels per unit), Lasagna and large fish fillet.

Even more in practice, this is a very requested and very delayed import from the land of the boot, which is a pair of fried pizzas, a Neapolitan homage that for some reason has not yet received a blue ID here.

The classic version, with tomato and mozzarella sauce (56 shekels, also available in spinach and ricotta formations) is actually a huge dough that is ready as a pizza for everything, and then shaped into a giant calzone (or, if that puts you in order, sambusak-sponge), and fried .

This half moon lies on a tray of innocence, warmth and warmth, and smiles at you with a gentleness that does not herald what is about to happen.

On the contrary.

When the fingers start to perform, the filling spills out like a delicious volcanic lava, and you look to the sides and know what to do - give up the remnants of self-respect, store social conventions, and dive in.

A few minutes later, after this pizza donut has been wiped out and all the wipes in the compound have piled up on your picnic table, you know you have become a better person.

BBQ, skewer, pita

Come fast, before there's a crazy queue here

To the full article

It does happen.

A narrow croissant sandwich

View this post on Instagram

A post shared by Yaniv Granot (@yanivgranot)

Agami makes something here that is taken from the worlds of alchemy - a round, delicious and fun croissant dough that manages to hold a sandwich

Narrow Lakes is the control of "La Foux Foux", the latest food truck focusing on croissants, their doughs and Hindus and everything in between.

In other words, this is a sandwich menu based on the purity of the crispy-buttery French dough (about 40 shekels per sandwich, with a fun salad on the side).

There are morning versions that include poached egg and truffle mascarpone, intriguing lunch versions such as chicken or mixed pasta and also a real dessert in the form of hail pudding or a ricotta-pistachio-honey sandwich.

My built-in skepticism has seen a "croissant sandwich" and rolled its eyes, but Agami is doing something here that is taken from the worlds of alchemy - a round, delicious and fun croissant dough that manages to hold a sandwich.

It does not fall apart, does not crumble and does not leave you with a gimmicky aftertaste.

He * yes * keeps everything where everything should be, ideally wraps the defeat and leaves you a little shocked when you realize that you have just eaten a poached egg in a carb and remain clean enough to run and tell everyone about the wonder.

Not every day we get excited about a sandwich

American inspiration, French touch, Israeli warmth and a perfect sandwich

To the full article

Homage is justified.

Frita Pizza by Jonathan Sharvit (Photo: Walla !, Yaniv Granot)

Leaking and loaded.

A croissant of narrow lakes (Photo: Walla !, Yaniv Granot)

DNA started very strong, and still intends to increase.

The workers of Azrieli Towers are already telling each other about the new compound, and here and there queues, loads and peaks are already being recorded.

It is a very refreshing refreshment (and very shady, the place enjoys a fixed ceiling and an uncharacteristic wind to the city) for a working day that has hitherto included lazy walking in the scorching heat and crossing an intersection not designed for crossing humans, or scheduling messengers in tiredly laden elevators.

The real challenge, however, takes place in the hours after.

These, if everything goes according to plan, will make the place except more blah-blah, and much sexier.

The large parking lot will be vacated, the food will remain the same food, but the bar will take command, help from the side with alcohol and neutralize the need to turn around and make difficult decisions.

On paper, it is a very challenging task, but we have already seen what happens when you give these people paper.

• Food

• Reviews

Tags

• Street food

• Azrieli

• Azrieli mall

• pizza

• croissant

• Thai food