Eating goes
Pizza Pazzo: Meat?
cheese?
Who cares when there is such an oven, and such food
Life that can be here without someone bringing a match to the fire dust barrel, and instead bringing it to the stove
Yaniv Granot
03/07/2022
Sunday, 03 July 2022, 09:00
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Bastard flight under the radar.
Patsu (Photo: Walla !, Yaniv Granot)
Pleasant, delicious.
Patsu (Photo: Walla !, Yaniv Granot)
I knew a lot of double-dates in my life.
Too much, and in any case enough to notice what is happening at the next table, stabilize eyes, and stare.
This is no exception, God forbid, and certainly no stranger than any romantic square that has insisted on melting itself in public at any other restaurant you’ve been to recently, but something nonetheless urges me to keep staring.
At first I thought it was the dynamic - two young couples with some common history, who must have done it here and there.
Then I attributed it to hormones - lots of hand movements, and not exactly the most precise movements with the hands most suited to them.
In the end, I realized, this is the food.
Or rather - the order of the food.
To all the columns of "Eat Walking"
Because the menus came to this double date half an hour ago.
At least, and a decision is not on the horizon.
The waiter (cute, efficient, at the right age to talk to them at eye level and start laughing about the situation) has visited this table three times already, in vain.
One does not want meat with cheese.
Her friend does not eat eggplant.
The couple opposite almost quarreled over a tomato salad, not to mention the cocktails.
Drama develops, and what began as an anthropological docu can turn into reality-trash, tears and hair pulls and all the virality involved in a few minutes.
And suddenly, quiet.
Intense but quiet discourse led to a breakthrough.
Fast typing on the tablet, and there is a rift.
The two girls exchange places.
The beer is coming.
A few seconds pass, and the males' pizza lands on the table.
Another drop, and the bowls join.
Components removed, others added, trays crossed.
onslaught.
I'm old enough to remember faster prisoner exchange deals.
I'm old enough to remember a double date that whetted my appetite.
I do not remember a successful brokerage like that of "Patsu".
The main thing is romance.
Patsu
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Alone wondering about a pizza so hot that even God can not contain, "Patsu" does everything to plant roots - in the soil and in the community alike
The fresh pizzeria was located a few months ago in the urban industrial area, leveraging a bastard location to fly-under-the-radar all days of the week.
Yes, including Saturday.
The road to it is pleasant and crowded with religious families spending time outside, so this information is relevant, probably in an area not known for its friendliness to businesses that want to open on weekends as well, or pepperoni in general
. In order to plant roots - in the land and in the community alike. And takes place mainly a few hundred meters away, in the community garden of the Neve Zemer neighborhood.
The latter was established following a collaboration between Chef Arik Derhani and the Raanana municipality and the residents of the neighborhood themselves, and soon managed to close a circle that is all about taste and taste - vegetables from the garden (some zucchini, some spinach, some oregano and hot pepper in the meantime). Together a special pizza menu.
It's small and intimate, and not exactly the mechanism that will guarantee the restaurant a regular fresh produce, but wow how romantic it is, and delicious.
Professionalism of meat
One of the best burgers out there, easily
To the full article
Different, and better.
Patsu's Salad (Photo: Walla !, Yaniv Granot)
The trap has been removed.
Paco's cauliflower (Photo: Walla !, Yaniv Granot)
The cauliflower skipped athletically over the cauliflower trap set years ago around the country, and provided something a little different
We took cauliflower in a crispy coating, "Tomato", wine and "Patsu's gin-tonic", shared attention and concentration with that fascinating quartet, and off we went.
The cauliflower - medium-sized inflorescences, coated and fried, NIS 39 - athletically skipped over the cauliflower trap that was placed years ago around the country, and provided something a little different.
It was non-greasy, and extra-textured, with an excellent Caesar sauce, some more Parmesan on top (because it is possible) and also rocket leaves, which I suspect end every shift here on the social services phone, being neglected in the bottoms of non-stop cauliflower bowls.
The "tomato" (NIS 49) is a code name for a tomato salad, with Kalamata olives, garlic confit, radishes, basil, balsamic, pesto and mozzarella slices.
Similar to cauliflower, such a salad variation can be found in every pizzeria now.
Like cauliflower, it was slightly different, and slightly better, generous in its quantities and served as it slept on spoons with hot focaccia from the oven.
A sip of Pinot Grigio (34 shekels), a dive into gin-tonic (with red grapefruit and rosemary, 46 shekels), and you can continue.
It's that simple
One of the best pizzas in Israel
To the full article
A circle of taste.
Paco's "Raanana-Istanbul" (Photo: Walla !, Yaniv Granot)
Uncommon.
Pezzo's Pepperoni (Photo: Walla !, Yaniv Granot)
The dough is invested - apple-bubble, with sexy scars from the oven and the appeal of a model accidentally spotted at a construction site, the deep red sauce and the sausage generosity is uncommon
Patsu's vegetable garden menu includes, for now, five pizzas - "Four Seasons Spicy Fire", Polenta Pizza, Zucchini Pizza, "Deep Green" based on pesto and also "Raanana Corner Istanbul", a round fusion carbohydrate that combines tomato sauce, Turkish spinach stew, onion in a fire, mozzarella and feta cheese (68 shekels), and do it without giving too much to any of the ingredients, and without giving too much to herself.
The result is sour-pungent, sweet-smoked, and excellent bites.
From the regular menu, which allows for self-assembly based on margarita, or 11 options ranging from solid (mushrooms or four cheeses, for example, both for NIS 68) to dizzying ("Chestnut dolce" or "Bianca a la Romana" with goose breast and yolk), we actually ordered pepperoni.
On paper, relatively normal.
Practical, great, with the same dough invested - apple-bubble,
The prayer was answered
The pita is perfect, but you have to come because of something else
To the full article
A dream about a community.
"Patsu" people in the vegetable garden (Photo: Liran Maimon)
What is the longest unit of time known to eaters?
The period known as "dessert has arrived, but it is too hot."
What is the shortest unit of time known to eaters?
The fraction of a second also called "the dessert has arrived, it's too hot, but I do not care"
At this point, as is customary at meals that involve a lot of dough and a lot of aspirations clashing on a wall of ability, our table raised a hand independently and asked to pack what was left.
"What's left" is about half of any pizza, edges of focaccia and quite a bit of self-confidence.
The next day, in the modest home oven, everything was balanced.
Now, in front of a professional oven and professional hands, things have stopped and the appetite and passion has once again increased to the maximum.
That's how it is with desserts.
"Nochutella" is a cute and sympathetic name that was probably given inadvertently to a waitress who landed on the table a few minutes after the order.
It is a (of course) crispy and caramelized dough, stuffed with hazelnut cream, mascarpone cheese and powdered sugar (NIS 52) - a dessert that can also be found in most Italian places that have an oven, and like its early menus, does its job more efficiently.
What is the longest unit of time known to eaters?
The period known as "dessert has arrived, but it is too hot."
What is the shortest unit of time known to eaters?
The fraction of a second also called "the dessert has arrived, it's too hot, but I do not care."
Dough, nut cream, cheese.
see you later.
In front of the monster
This is what happens when you dream of a perfect chicken
To the full article
That's how it is with desserts.
Paco's Nochutella (Photo: Walla !, Yaniv Granot)
The assassin.
Paco's Nochutella (Photo: Walla !, Yaniv Granot)
The shell made a great distortion noise and the Flakes succumbed to a one-on-one bite.
With the crispiness of the vegetables and the softness of the cheddar and tartare and bun, a wonderful sandwich closes
As we get up and sway, I take one last, blatantly indiscreet look at the secret quartet.
The silence is noticeable there, but it's good silence.
Quiet of food.
The one with the eggplants has nicely taken over half of the modular tray, and the one with the tomato barrier is comforted by some bianca, plotting on me next time.
Opposite, there is no meat along with cheese, but there is another colorful combination, which looks at the bacon from the side and lightly ignores.
When the bites subside, the eyes glaze over again and take on a young love filter.
Crazy and let live, fresh style.
The life that can be here without someone bringing a match closer to the barrel of gunpowder, and instead bringing it closer to the oven.
"Pazzo Pizza", Creation 5, Raanana, 09-7418833
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