Eaters go

Factory: One of the best pizzas in Israel.

It's that simple

It has a modest façade and a modest design and modest garage.

The food, however, is a whole other story

Yaniv Granot

29/05/2022

Sunday, 29 May 2022, 08:00 Updated: 08:13

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A welcome internal stabilization.

"Fabrica" ​​(Photo: Walla !, Yaniv Granot)

"There are great pizzas here, but not Neapolitan. Trust me - anyone who makes Neapolitan pizza I start the car and drive to check"

The last time I got to talk to Oron said about pizza was exactly a year ago.

365 days, which is way too much time between sessions, and also a completely different period of life if you take this sentence from above - probably true for the time being, and almost MDB in current Israeli

terms

Would start the car to test the new Neapolitan, and all I think about now is who pays him for the fuel, how many miles the car did, and when this Neapolitan conquest of Israel - crawling at first, then suddenly running on speeds - will stop, or At least calm down a bit.

Because here is excellent, for example, and here too excellent, of course, and there are really no complaints when there is a good pizza in front of the eyes, but how many blue-and-white Neapolitans can exist in harmony?

How many ovens can provide us with 400 degrees in the shade before we say it's a little too hot here?

And to get an answer, at least in part, I went back to Amer's sources, and Fabrica.

The prayer was answered

The pita is perfect, but you have to come because of something else

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Mother Earth.

Fabrica bonfire pizza

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One of the best pizza people we have again makes his pizza in one place, without travel and hassles and errands and traffic jams

The modest restaurant was located north of Rehovot Herzl Street a little over three years ago.

This is one of the main traffic and walking routes in the city, which manages to stubbornly preserve the old-fashioned charm of yesteryear.

You know, the one that allows residents and passers-by to walk around their city without constantly looking to the sides to identify the next traffic threat.

It was a pretty quick, and quite dizzying success, and said leveraging it for a slightly challenging Rishon's adventure. With the opening of "Bonsera" I wondered how this duplication would reconcile with this perfectionism, and exactly how many hours he said planning to sleep at night. "Fabrica," these questions are answered, though not in melancholy and sorrow as might be expected, but in a kind of blessed inner stabilization.

Let’s put it another way - one of the best pizza people we have again makes his pizza in one place, with no travel and hassles and errands and traffic jams.

Let's put it another way - he stopped going there, and you have to go here.

There are not many places that are worth a special start here.

Factory Yes.

In front of the monster

This is what happens when you dream of a perfect chicken

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Still wow.

The Cabbage of "Fabrika" (Photo: Walla !, Yaniv Granot)

Plump and hot.

The Fukacha of "Fabrika" (Photo: Walla !, Yaniv Granot)

The concept is simple, the menu is pointed to the point of Piper-Cut and the mechanism is golden

The appearance, the design and the meteor transmit an all-encompassing simplicity, and effectively protect the heart of Fabrica - a huge and beautiful oven, hot even in non-temperature senses.

He is responsible for the pizzas, of course, but also for an impressive firsts collection, and a surprising collection of lasts.

This oven, in short, improves everything that goes into it, but requires a skilled hand, head and heart.

The first section includes, among other things, plump focaccia, with coriander sauce, doe, coarse salt and olive oil (NIS 24) and slow-roasted cabbage, which starts deep in the kitchen and goes deep in the oven, then goes for tomato and oregano butter, cherries and garlic confit, sour cream And Parmesan (34 shekels).

The oven-baked cabbage dish is already far beyond "mitzino", but here it is somehow still "wow", with a great many flavors that know how to speak the same language, without surpassing each other.

What more?

Cauliflower steak (NIS 36) suffers, as is well known, from the same repetitive feeling, but even in his case there is an uncharacteristic interest, because of the seasoning and because of the texture and because at the end there is cauliflower and poached on it.

A salad of leaves and beets (46 shekels) threatened with yawns but pinched and soured and kicked at just the right intensity, with the help of goat cheese and almonds, apple and lemon juice and a yogurt stone.

Four firsts, four wins.

Between Chicago and Florence

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A patent is required.

The Yemenite vineyard pizza from "Fabrika"

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Tenants of a tall tower whose construction is currently being completed above the "factory" can call their real estate agent and quietly ask to embody a good percentage increase in the value of the apartments.

Amer offers no less than 15 structured pizzas, rich in content and taste balanced, and also a growing list of modular toppings, if you're the kind of people who see 15 options and get upset that it's not enough.

The margarita (NIS 52) was tried as a classic test and was no less amazing, with a bright red sauce, sweet and deep, and a combination of mozzarella-parmesan that was clearly not born here.

"Madura" pizza (mozzarella, potato, crème fraîche, green onion, lemon, olive oil and sea salt, NIS 62) was visually spectacular, spoke earth and provided a much higher bite than is usually attributed to a neighborhood pizzeria.

Respectively, the occupants of a tall tower whose construction is perfect these days above the "factory" can call their real estate agent and quietly ask to embody a good percentage increase in the value of the apartments.

Apart from these two, "fake truffles" pizza (mozzarella, truffle-flavored portobello mushrooms, parmesan whipped cream, olive oil and sea salt, NIS 58) were also devoured, as well as "Yemenite vineyard" (samana, mozzarella, goat cheese, pecorino romano, cream Sour, purple onion, coriander sauce, shatta and coarse salt, NIS 64), an original exit that requires a quick visit to the patent office.

Out of nowhere

Tel Aviv's new (and equal) food complex

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More and more realizations are expected.

Oron Amer (Photo: Idan Gur)

Currently in planning, soon in mast.

"Fabrica" ​​(Photo: Walla !, Yaniv Granot)

Amer's impossible dough naturally flowed into the dessert section, in the form of Calzone Nutella (NIS 42).

The elongated roll, both flat and puffy, was loaded with a spread, lovingly also received salted caramel, embraced pistachios and powdered sugar and also survived a fun vanilla ice cream.

With it, vanilla pancakes (berry sauce, salted caramel and black-and-white sesame twill, NIS 36) and crack pie (NIS 34) were also sent to finally prove what is happening on the spot.

This proof was unequivocal, multi-calorie, multi-how we rolled from here home God.

New York, Miami, Morocco and Israel

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

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Extension bomb.

The calzone of "Fabrika" (Photo: Walla !, Yaniv Granot)

Successfully.

The "Fabrika" pancake (Photo: Walla !, Yaniv Granot)

Said continues to talk about dough and Italy with glazed eyes and unadulterated passion.

He is in-depth research, thorough in his studies and never stops working with his hands.

There is no reclining here and no laurels.

Maximum bay leaves that are respectfully inserted into the bubbling pots.

If everything goes as planned, these pots will be responsible for more and more rains.

Fried pizza, for example, or a tasting menu that will of course dedicate itself to the dough, but will provide its customers with various variations, including "steamed pizza" and other twists - currently in the planning stage, soon in the form of a mast.

At the same time, and based on all these words, it can be said with confidence that "factory" does not want definitions.

She puts out non-stop deliveries and lovingly accepts a mother and daughter who have returned from kindergarten, two students who woke up too late and also a date-wine at the bar that maybe even, mercifully, will not end in pizza.

There are people like that too, but you know better.

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