A vacation is needed.
Greco Kitchen (photo: Anatoli Michaelou)
I have no way of factually verifying this, but the only Air Tag in the world that needs a vacation by itself was attached years ago to Zviki Esat.
In the manner of Air Tugs, he had only one goal - to follow, monitor and understand what exactly happens with him at any given moment, what he opens and what he closes, where and how much, why and why not, actually?
To all the "Eaters on the Go" columns
, this air tag, if I understand correctly, just recently came to the human resources department at Apple headquarters in Cupertino, asked for a convalescent leave, and explained briefly but sharply that he was not returning to the same position.
There is a limit.
He only had One Job, true, but with Eshat's intensity and activity, it would have been better to pack in the most abandoned suitcase in the messiest airport in the world, and wait for casual travelers to take pictures of you on.
It would also be better for him to take something to-go from Eshat's new Greco-Baby.
If it's a vacation, you know.
Greek lunch.
Greco Kitchen
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"Greco Kitchen", a first name that leaves you on the Olympus of the familiar Greek garden, a family name that explains to you with a hint and a wink that they do something a little different here
The Kfar-Sabaite branch of the Greek empire made by Eshat opened very recently in local restaurant terms, and ages ago if you live in his private time.
It started as a real Greco - lunch and dinner and night, restaurant-restaurant - but something in the energy and the movement of customers, the vibe and the understanding of the place where it operates, pushed him, and her, to go for a change.
Change again.
The result is "Greco Kitchen", a first name that leaves you on the Olympus of the familiar Greek garden, a family name that explains to you with a hint and a wink that they do something a little different here.
The slogan defines this whole business in just three words - "Greek lunch kitchen", a linguistic trio simple enough and successful enough not to need more.
And as such, we should also eat something in it, right?
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Just don't say business.
Greco Kitchen (Photo: Walla! System, Yaniv Granot)
The menu is small enough not to make you dizzy, and big enough not to bore you
The menu is small enough not to make you dizzy, and big enough not to bore you.
It has a mezza side, salads in two sizes, side dishes and 13 mains, which when ordered are paired with a mini-mezza duo and a Greek pita.
A kind of business without saying the explicit word itself, because it is known that in Israel in 2023 restaurateurs will be exiled to a desert island if they dare to soften the bill a little at lunch time.
This little treat, modest indeed but still free and fun, comes with an even more gratifying level of pricing.
I mean, not cheap-cheap, but certainly much less expensive-expensive than all sorts of other places, not to mention *all* the other places.
The portions are large, and almost any one will satisfy diners who don't end up on the wrong side of their 16:8 diet.
The salads are fun and special and do not exceed the 50 shekel mark.
The meze all stop on the 28th, and the most expensive main will cost you 68 shekels per moska.
Many of the rest will want 10 shekels less.
As we know, there are more demanding Tel Avivian pitas.
Almost all of them, to be honest and unfortunately.
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A happy pricing level.
Greco Kitchen (Photo: Dan Peretz)
Mains and salads were waiting for us, but nevertheless this is the happiest part of the menu, which will easily make you a great tasting meal
We tasted a lot, so let's go from the small and tasty, to the big and even tastier.
Tirukpatri (roasted pepper and feta spread), tzatziki and skordalia (garlic, almond and olive oil spread) open a table first, obviously you will order if you are here.
The first one is very surprising with its deep flavors, great and with a bold texture.
The second one is still excellent even though everyone likes tzatziki at home too, with tiny cucumbers and a little dill, and yogurt that is between thin and "well, you're already creamy, enough".
The third spread, the garlic ambassador of the islands in Israel, was excellent, slightly bitter and above all completely wiped.
Mains and salads were waiting for us, but nevertheless this is the happiest part of the menu, which will easily make you a great tasting meal.
Therefore, the grilled eggplant salad (with garlic, roasted pepper, vinegar and chili) is only as spicy as it should be, the dolomadas (stuffed vine leaves) are both flexible and bite-sized, and also the "Pandezero Salad" (beetroot, garlic, tahini, rocket, onion, lemon, psitok) and a spread of chickpeas (which is actually, how do you say it? simple chickpeas) with roasted red pepper and pumpkin seeds - both of the ingredients used to make movies about an Israeli who travels to Greece to settle.
bowl.
meat.
Lunch
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full of energy.
Greco Kitchen (Photo: Walla! System, Yaniv Granot)
A Greek salad (horiatiki) did what Greek salads usually do - caused a lively conversation about "that vacation in Greece where we paid 3.95 euros for a huge bowl of crunchy vegetables and cheese that is not available here, and it's the simplest and tastiest, God."
Next to it, there was also the "salad of the mother of Christ" (lentils, wheat, purple onion, rocket, herbs, walnuts, feta) that arrived mixed but vigorous, full of energy and mainly takes you for a lunch outing outside the office, and returns you fit and unappetizing- No.
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Trampoline of meat.
Greco Kitchen (Photo: Dan Peretz)
The (very) deep and heavy (very, very) bowl was initially suspected to be a lot of fava and a little gyros, but that's only because we live where we live and eat where we eat.
That was a mistake
The main ones drew, raised and stayed high.
Chicken Rotolo (NIS 48) is a kind of pastry stuffed with chunks of meat, onion and sumac, a successful hybrid between a plump burrito and an Italian chicken roulade.
Fish patties (with root vegetables, stock, chard and pickled lemon, 58 shekels together with rice pilaf) were delicious, with a very delicate marine flavor, not overpowering and non-aggressive, with a very stable texture between kneading and between bites, and with a chemistry-filled connection with the pilaf.
Grilled chicken (NIS 58, with potatoes) provoked a yawn at first, but was very surprising the second the fork started messing with it - tender, juicy and above all with the feeling that after all they did something beyond the basic here.
Lots of fried onions on top, and nice potatoes on the side, closed another very good dish in the chain.
Next, the Moska (veal, potatoes, eggplant, tomatoes and bechamel sauce, NIS 68) was like "homemade", but only if your house knows how to bottle ouzo.
It was cut to a seemingly single size, a wide and generous rectangle, yet it managed to maintain two different meals, being creamy and wintry, and especially being "let's leave some for later, so it doesn't run out".
This parade ended with what is surely a best-seller here - fava with chickpea gyros (NIS 58).
The (very) deep and heavy (very, very) bowl was initially suspected to be a lot of fava and a little gyros, but that's only because we live where we live and eat where we eat.
In practice, the yellow pea spread will function as a trampoline from which thin forks of meat were bounced towards the mouth, non-stop.
It's not exactly shawarma, being chicken, etc., but it is indeed shawarma in every way, with excellent, fresh and slightly smoked meat, purple onions that break and hot peppers that stop, and lots and lots of food, and that's enough.
Well, don't get upset?
How much do you think this lapa cost?
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from the materials from which films are made.
Greco Kitchen (photo: Anatoli Michaelou)
"Greco Kitchen" was established relatively close to the plant that feeds the entire Greek-Israeli powerhouse, and could easily be just that - part of the plant, or simply not be, if something doesn't work.
You know how to do that too.
Instead, she quickly perceived the problem, measured the softness of her own stomach, and decided to respond, maintain lunch and hurry to become a fast place that knows how to talk both with employees who have limited time, and with messengers who have even more limited time.
The result may not be Greece, and certainly not a tavern with the spirit (and smell) of the sea, but it makes a little more sense for what is being done here.
"I can't relax, what can I do?" he answered and asked me at the same time you did about a year and a half ago while we were witnessing a new storm of change created by him.
I didn't answer him then, and I have no way to answer him today, but to begin with, the question is not that important, especially when he knows how to find the answer on his own.
"Greco Kitchen", Hoysari 3, Kfar Saba
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