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Esther and Yonathan: Chaim Cohen's favorite hummus was Nahat in Tel Aviv, and not only him - voila! Food

2022-11-27T06:26:57.053Z

Esther and Jonathan Mir (winners of MKR the winning kitchen) are opening a home pop-up restaurant in Tel Aviv as part of Kitchen 94. All the details, prices, deals and menus in the full article of Walla! Food>>>



Still smiling, still hugging.

Esther and Jonathan Mir (Photo: Hanan Finsler)

On the face of it, there is no point in getting carried away.

It will not be a storm or thunder and lightning.

Maybe a little wind, thunder and lightning barely, but certainly nothing more than that.

It's a shame to cultivate expectations.

It's a shame to develop dreams about a real cold season.

The first day of winter will not be today.

A few drops, but not enough to open umbrellas.

A few temperatures less, just enough to open tickets for items bought abroad, a general place where there is winter.



All the columns of "food on the go"



on it, there's no point in getting carried away. There won't be any news here, and you don't need to be excited by the well-engineered noise of thunder and lightning. Too bad Cultivate expectations. It's a shame to develop dreams of a real home restaurant. Reality TV winners opening a pop-up in Tel Aviv, not something we haven't heard about several times *every* month since the format was born, and not food we haven't seen already.



Still, the "first day of winter" brought with it some happy grayness, and tried with all its abilities to wash all the filth off the streets.

In those hours Esther and Jonathan Mir closed their first week in the big city, still smiling, still hugging.



On the face of it, there is no point in getting carried away.

But without getting carried away, what are we even living for?

It's about time, isn't it?

Esther and Jonathan

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What would have happened if these shiny productions had invested a tenth of the glitter the day after, accompanied and advised and supervised, and how many good restaurants could we have gotten out of it?

It's been four years since the couple conquered the first season of "MKR The Winning Kitchen", getting eliminated before the finale and returning to the finale and winning the finale, or something like that.

In these four years, they did exactly what food-reality winners are trained to do - a restaurant near the house (in Safed), an interview that made a bit of noise (something about confiscation of the winning money) and a slow and safe glide back to relative and welcome anonymity.



All of this was accompanied by the biggest and most important question mark in this world of content, which wonders what would have happened if these shiny productions had invested a tenth of the glitter the day after, accompanied and advised and supervised, and how many good restaurants we could have gotten out of it.



Who does not.

We didn't suddenly doze off in front of the TV screen.

It is not economical.

We will settle for what "Kitchen 94" is doing now.

Well, don't get upset?

How much do you think this lapa cost?

To the full article

There is time, and there is taste.

Esther and Jonathan (photo: Walla! system, Yaniv Garnot)

A few months are not a few weeks, and certainly not one evening, so there is time for the audience to get to know each other, and there is time for the food people to learn and teach, improve and improve

The relatively new venture of the DNA people at the bottom of the Azrieli Towers (as well as the Whiskey Bar Museum) hits hard with the hot iron that is a pop-up and reality show, but does it relatively elegantly, and with a required and justified twist in the form of a more logical replacement, "a few months" old.



This still means one changing space, in the very bustling dining area of ​​the Alon Towers - the first to start here was Thomas Zohar with his excellent Thai JAI - but a few months are not a few weeks, and certainly not one evening, so there is time for the audience to get to know each other, and there is time for the food people learn and teach, improve and improve.

There is time, and there is taste.

Even a generation with attention deficit disorder wants to sit and eat like humans.



And people do eat here, in front of the pots and behind them.

The sign has not yet been hung outside, and the marketing press has only just begun, but the market forces are doing their thing, word of mouth and ear to ear, and there is already the beginning of a line even before the clock shows 12:00.

What will be here at 13:00?

I don't know, I ran away a bit before, but experience shows that this audience, already bored with another daily trip to the food court they already saw yesterday, is looking for something new.

Now he has found it, and the wisdom of this slow pop-up will provide him with a replacement just in time, neither before nor after.

The pizza from Naples, the inspiration from London

When the hot tabon just wants to bring out happy food

To the full article

The novelty is found.

Esther and Jonathan (photo: Walla! system, Yaniv Garnot)

On the left is the anchor, the point of departure, the Holy Grail that brought the Holy Grail, and the combination of words after which you can retire quietly because where else can you climb from this

The transparent and inviting showcase of Ester and Yonathan is packed from the opening minute with huge pots, colorful dishes and quite a few temptations in the back (spicy tomato salad, for example), on the right (ready-made to-go glasses of "witch lemonade", branding that forces you to ask, and leaves you with the answer you already knew What you will get - regular lemonade with anise stars - and with the sip you didn't know you would need - prickly and interesting. Yes. Interesting. Interesting lemonade, and not in the correct-polite but insulting Polish sense), and especially from the left.



Because on the left is the anchor, the point of departure, the Holy Grail that brought the Holy Grail, and the combination of words after which you can retire quietly because where else can you climb from this - "Haim Cohen said it was the tastiest he had ever eaten".

And of course I'm talking about Jonathan's hummus.



The hot dish awaits those who order it in a large stainless steel container, inviting them to eat it as a main course (with meat and two pitas, NIS 48), as an appetizer (NIS 32), or as God intended from the beginning - as a small taste in a plate straight from the hands of Esther, who simply cannot see in front of her People without hugging, in words or actions.



Either way, it's delicious.

I don't know if it's the tastiest I've ever eaten, but to begin with I'm of the school of thought that the mythological war is unnecessary, and that there is a lot of good hummus in Israel.

Now there is simply one in Tel Aviv as well.

It's about time, isn't it?

Battle of forks

When one of the toughest corners in the city hugs you with comfort food

To the full article

word of mouth and ear and ear.

Esther and Jonathan (photo: Walla! system, Yaniv Garnot)

Can't help but hug.

Esther Mir (photo: Walla! system, Yaniv Garnot)

A spoonful of meat, a spoonful of carbohydrates, and you are both refreshed and slowly drifting to put your head on the dining area

After that, the choice becomes more complex, and will require you to repeat and repeat and repeat.



Here there is a parana dish with tahini and arisa and sahug (NIS 22), roasted eggplant with tahini-amba and garlic confit (NIS 22 with pita on the side), a market salad (NIS 28), a cigar stuffed with chopped fish or lamb (NIS 28) and the same A tempting collection of pots and pans.



From it was taken a respectable to-go bowl of Harima fish meatballs ("of happiness", why not, 58 shekels including a drink and salad and mejdera or rice or potatoes), of the soft and coherent kind, which gently kicks you and the rest of the time makes your mouth feel good, with A sea-autumn taste and a connection full of communication with the brown majedra.



Next to it, chicken meatballs with chard and lemon were also chosen (at the same price in the same business), which carried well into the deep-sour worlds, with an excellent greenish sauce.

A spoonful of meat, a spoonful of carbohydrates, and you are both refreshed and slowly drifting to put your head on the dining area.

when the food arrives

It really shouldn't work.

It works the best there is

To the full article

hand in hand.

Esther and Jonathan (photo: Walla! system, Yaniv Garnot)

The menu also promises "sagpo poli" (layers of eggplant, beef and beschmel), but its absence allowed me to go where I always prefer to go - couscous.



Esther and Jonathan's is still not perfect, according to their definition, but this is a statement that is a bit unnecessary (the couscous is excellent, thank you), and a bit of a bastard (because if it's better than that, we have to come back).

It comes with the familiar vegetables - pumpkin and zucchini, chickpeas and cabbage - and the stained ones, and with chicken legs that have been cooked for a long time and came out of this whole story with more character, and more tenderness.



Last, just because he was there and waiting so nicely on the side, we tasted a head meat stew "that should not be chewed", a statement that starts with you smart, continues with you interestingly, and ends with you hand in hand, in the fork of the hummus and above everything else.

You don't need to chew, and you don't need anything else, except more.

Success for all of us

Tel Aviv's bakery and Nazareth's shawarma met

To the full article

come to work

Esther and Jonathan (photo: Walla! system, Yaniv Garnot)

Esther's show is significantly different from what we are used to seeing in this city in recent years, when we came (again) to the new pop-up of that reality show.

"How are you with hummus?", she seriously asks almost everyone who comes in that afternoon, "Want to taste?".

Give me a hungry Israeli worker who will answer this question other than "yes, of course".



She and Jonathan communicate with each other almost without words, divide roles optimally, and above all come to work.

He emerges occasionally from the back kitchen, she is directed mostly forward, both with smiles and eyes and an unurban warmth.

Warmth of true northerners.

Winter heat.

"I feel like I'm working with mom and dad," testifies one of the employees in a brief backstage conversation.

Is there anything tastier than this?



Esther and Jonathan, 94 Kitchen, Magdali Alon, 94 Yigal Alon, Tel Aviv.

Sunday-Thursday, 11:30-16:00

  • Food

  • reviews

Tags

  • Street food

  • Hummus

  • couscous

  • meatballs

Source: walla

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