Plenty: Someone put the perfect meal in a bowl of joy - voila! Food

It's time.

Plenty (Photo: Yonatan Ben Haim)

Shawarma which is also gyros, Neapolitan pizza, soup with garlic rolls, Turkish shawarma, Mexican burrito.

My last five street meals as part of the section were incredibly delicious, and horribly unbalanced.

Before them, if we go back another five, there was great hummus, a kebab from another world, a hamburger with jam and bacon, another great Neapolitan pizza, and also comforting noodles, although not the kind that comforts the body.

Many (nobody really) ask me all the time (never, actually) how I eat everything I eat, and what do I do to not realize that this particular question is actually a question of "how much weight have you gained since you started writing, and please give us a round number So that we know not to be jealous of the next hamburger."

I answer (in my head, because no one asks as mentioned) that I don't really eat everything, and rather taste and talk, but the direction is clear - this is a section that focuses on street food with a distinct potential for corruption, and the more nutritionally correct options are quite poor in quantity and quite pale in the block.

Until now, until plenty.

food for people

plenty

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A perfect day of eating will begin with a nocturnal attack on America, and will end sometime in the afternoon, when the body will require treatment with the excellent system of balances and brakes of Planet

Five medium-long steps physically separate the popular "America Burger" on the corner of Allenby and Ahad Ha'am in Tel Aviv, and its younger and energetic brother.

Five steps, and about fifty degrees of nutrition.

In fact, and let's get the bottom line off the table right now, a perfect eating day would begin with a nocturnal attack on America, and end sometime at noon, when the body will require treatment from Plenti's excellent system of balances and brakes.

This is also what the triangle of partners - Tali Pell, Tamir Levy and Roy Handels - thought more than two years ago.

"'America' was born out of the love and need of the three of us for a hamburger that was not available in the city at the time," they said, "and 'Plenty' does exactly the same - fresh and invested daily food, for people like us, who want to know what goes into their mouths and bodies."

Is this shawarma?

Is it gyros?

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fresh and invested.

Plenty (photo: Walla! system, Yaniv Granot)

No more cold salad.

Plenty (photo: Walla! system, Yaniv Granot)

This wording, and these principles, are of course worthy of appreciation and are probably suitable for any kind of hunger, but in our places they usually end up in a slightly fluorescent showcase of salad in the composition, or in Valens sentences that reduce the appetite.

not here.

"We wanted to create a place that has something that we also want to eat, nutritious, but not another cold salad. Satisfying and with carbohydrates and protein and vegetables, and also a sauce that you can't just improvise in the home kitchen," the partners explained.

And above all, they emphasized, "a perfect bite, just like in 'America'."

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Accurate timing-forks.

Plenty (Photo: Yonatan Ben Haim)

The bowls jump out at you at a superficial glance as health, and when you dig a fork into them, they turn out to be the best lunch you've had this week, and certainly the only one that didn't knock you down on the keyboard after you got back to the office.

The menu corresponds with all these desires and passions, offering bowls that at a superficial glance jump out at you as healthy, and when you dig a fork deep into them, they turn out to be the best lunch you've eaten this week, and certainly the only one that didn't drop you on the keyboard after you returned to the office.

The salad bowls section includes four options - mozzarella-tomatoes, feta-lentils, tamarind chicken and Caesar chicken.

The hot bowls section makes Thai quinoa-tofu, "arisa chicken", rice-miso-tofu" and also fish tacos (NIS 54 for the cheapest, NIS 66 for the expensive - all deep plates with something like 600-700 grams of good stuff, and a fixed sentence at the end in the form of "I didn't know it would satisfy me like this, I'm blown away"), with the choice being semi-rigid, with the option of replacing tofu with chicken, for example.

Apart from these, there are also elaborate winter soups (orange, lentils and chicken that even grandma doesn't work so hard on , NIS 38), home-made cold infusions, sweet-natural, and great as liquid preservers for the food itself,

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Honest talk from the bowl.

Plenty (photo: Walla! system, Yaniv Granot)

"We don't want a puddle that will remain at the end of the bowl, but something that will wrap the ingredients in exactly the right amount"

"Tomato mozzarella ball" includes - take a breath - fresh mozzarella, warm white quinoa, roasted almonds, confit garlic, roasted pumpkin-carrot-tomato mix, roasted pepper, red and yellow pepper, fresh tomato, basil, rocket, additional leaves and sauce Reduced balsamic basil.

The result is dizzying, energetic and instantly downgrades any tired salad you've ever had for lunch.

"Tamarind Chicken Ball" (deconstructed roasted chicken, hot red quinoa, roasted cashews, roasted cabbage, raw white cabbage, fresh celery, cucumber, radish, basil, lettuce) did the same with a crunchy fork scraping that stops periodically in front of juicy chicken .

Cashew-tamarind sauce, also prepared on the spot ("We don't want a puddle to remain at the end of the bowl, but something that will envelop the ingredients in exactly the right amount", it was emphasized ahead of time), strengthened what needed to be strengthened, dragged a little to the east but didn't take by force just to prove something.

The seemingly cold part ended with the "Caesar Chicken Ball" (deconstructed roasted chicken, hot red rice, croutons, roasted cabbage, fresh celery, cucumber, tomato, rocket, lettuce, Caesar-cashew-parmesan sauce) mild in its imperial flavors but absolutely true, desert With you honestly from the bowl, and knows how to combine crunch with precise timing-forks.

bowl.

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keep to the point.

Plenty (Photo: Yonatan Ben Haim)

The "Thai Quinoa Tofu" dish included roasted tofu, hot red quinoa, roasted cashews, roasted cabbage, raw white cabbage, carrot, cucumber, tomato, cilantro, basil, lettuce and a spicy cashew-ginger sauce with its caveats (but not very kicking his receipts), and succeeded in becoming a vegan who has seen almost everything and an omnivore who hasn't seen enough, with surprising tofu and many friends who usually don't join him on the trip, unfairly.

Next to her, a winner was crowned in the form of a "Fish Taco Ball" (grilled salmon, hot red quinoa, crunch tortilla, avocado, black beans, roasted pumpkin and carrot, raw white cabbage, tomato, cilantro, leaves and cilantro sauce and pickled halapinho), a restaurant meal of Literally in a biodegradable wooden bowl, with enough fish and enough avocado to justify 66 shekels, and not enough security to repel off-spice tasters with Crave.

What Chaim Cohen said

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Now there is one in Tel Aviv as well

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"We wanted a place, not a trend."

Tamir Levy (right), Tali Pell and Roi Handels (Photo: Dan Peretz)

The short meeting with the "Plenty" people ends the way such meetings always end - with a tray of Borax that just came out of the oven, courtesy of a staff member who knows how to really balance.

It was also the punch that proved that there are no plays here, and certainly no preaching.

"We are not health fanatics and do not know how to speak New Age," they explained while laughing and cringing, "we wanted a place of food that would stay with you, not a Tel Aviv trend."

And as for Tel Aviv, I immediately wonder about the prices, as an economic-consumer trigger that makes everyone jump these days.

"In 'America' we raised prices not long ago for the first time, after more than seven years, but we still wanted to keep the point that started all of this - that you can come and eat a restaurant hamburger, with a beer or a margarita, and still be left with an extra hundred in your hand," they described, "Here, you've got a big bowl of 13 ingredients that have passed through somebody's hand. Nothing is opened from a bag. The fish is fresh, the lentils have been sprouted and the chicken is being unpacked right now,

A few weeks after the opening, they already know how to recognize faces that eat at both places, and know how to come back, a hamburger on the side of a bowl.

Five small steps for a person, a very big step for the body.

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• Street food

• salad

• chicken

• salmon

• soup