Paris Texas, Givatayim: The best burger in town rose from the fire, and brought friends

Without whining, without complaining, without giving up, with the most surprising (and most affordable) steak we've eaten recently

It will yield money

07/26/2022

Tuesday, July 26, 2022, 08:30

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Paris Texas burned down tonight - watch the damage caused to the place (Yoav Gutman)

Most of them would use the opportunity to think.

Some would jump on the forced break, which was "synchronized" anyway with the long holiday, and go for a little vacation with the children.

Others would downshift, regulate breathing and heart rate - and hesitate.

Either way, almost everyone would complain, whine, get angry and despair.

But not the people who make "Paris Texas".

Less than a month has passed since a fire consumed the successful hamburger joint in Ramat Gan's stock market area, the police are still searching for an explanation, but a new restaurant has already been established a few hundred meters away.

A few days of crazy and sweaty running, a justified mass attack is already felt, and soon the anchor of the container complex will also rise from the ashes, shake itself off, and return to feeding those around it.

Yes, two places in one place.

This is not a counter strike.

It's a knockout.

This is not a comeback.

It's a life lesson.

The chunky anchor is still cast.

Paris Texas

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The fire put us in shock, and the Givatayim opening increased it, but a visit to the place quickly settled the head, and even faster the stomach

The last meal at "Paris Texas" in Ramat-Ganit left a lot of question marks about the urban complex, and very few question marks about the food (and also an assertive offer for a hearty deal with a solid dawn, but that's less important) - it was, without twists and turns and without politics, the best hamburger Good thing we ate in the Gush Dan area recently.

And we ate.

The fire put us in shock, and the Givatayim opening increased it, but a visit to the place quickly settled the head, and even faster the stomach.

The menu is copied almost in its entirety - a chunky anchor of hamburgers (all 220 grams, all 100% locally grown aged beef), two sandwiches in the form of Spicy Crispy Chicken and Sloppy Joe, excellent side dishes, two salads, two versions Wings, and "Ultimate Chips" highly corrupt.

Oh, and a fridge.

The cool and transparent rectangle placed at the back of the new "Paris Texas" fights fiercely against the July-August humidity and requires constant and honest work.

When that happens, what is the biggest upgrade born of the move is revealed.

The survival test

One of the best burgers here, easily

To the full article

Organic establishment.

The onion rings of Paris Texas (photo: Walla! system, Yaniv Garnot)

Highly corrupt.

The French fries of Paris Texas (Photo: Walla! System, Yaniv Granot)

The flesh was there, and the hand must be there.

Now there are also implementations

In the beginning, "Paris Texas" served excellent steaks to the carnivores of the stock market, but dropped from this story relatively quickly, and has since remained with a dream, and a fantasy.

The flesh was there, and the hand must be there.

Now there are also implementations.

The running menu offers, for now, five meaty options, hiding in inappropriate modesty at the top of the page - tartare (NIS 42) coarsely chopped Visbartan, "and everything that's good in tartare", a butcher's salad that pairs skirt steak with green leaves and mustard winggart (NIS 59), a steak dish And chips (59 NIS) classic, "Pepper Steak" (77 NIS) from a plank slice, with lamb bacon, and also Ongla (72 NIS).

The latter, the ideal size of a butcher's cut, non-monstrous and perfectly portioned, bathed in lemon butter and Parmesan, resting on leaves and asparagus.

It comes in a medium brown-pink-red configuration - one that more conservative countries would be quick to censor for its porniness - and provides the best appetizer you can order before the burger.

"This is the size we wanted", describe the thinkers, "a few good bites, but not to topple the whole table".

The biggest upgrade of the move.

Paris Texas

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The slightly shy Smash takes two small patties, hugs them with double cheddar cheese and a lot of onions after a lot of frying.

The result is a canopy of meat and juices, and a couple that doesn't want to move from the chair on their honeymoon

Apart from them, as mentioned, the plancha is swarming with hamburgers - which land on it from a structured and tight menu, but also from a combination of disordered toppings, put together by even more disordered customers.

There is "ordinary" as you can call ordinary excellent, and there is a cheeseburger, there is a "dipping burger" with French dipping sauce and a "Fantastic Mashrom" (NIS 69) with truffle butter, wine mushrooms, butter and gouda, and there is a "Rodeo Drive" ( NIS 72) with St. Mor, Halpinio jam and chipotle sauce.

The "Ultimate Burger" (72 NIS) justifies its name by adding Jack Daniels sauce, corned beef, cheddar and onion rings, the "Super Hot Alabama" (76 NIS) pours provolone cheese and avocado, lamb bacon and a combination of spicy sauces , and the slightly shy Smash (NIS 55) takes two 110 gram meatballs, hugs them with double cheddar cheese and a lot of onions after a lot of frying.

The result is a canopy of meat and juices,

No filter is needed.

Paris, Texas (Photo: Gil Aviram)

It is difficult to impossible to know what was going through the minds of Yoav Gutman, Itamar Weintraub and Eran Bakur in front of the dream-eating fire that called them to the containers in the middle of the night.

It's hard to impossible to understand where this trio got the energy to not give up, to tell friends and family members that now is exactly *not* the time to rest, and get going again.

The result is probably a new Israeli record for opening a place, and a completely organic establishment in the heart of bustling Katznelson Street in Givatayim.

That's how fire is.

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• hamburger

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• Givatayim