Tomer Tal (left) and Avi Zak, George and John restaurant and Drisco Hotel, Fifty Best ceremony (50 Best) 2023 (San Pellegrino)
All the openings (and the closings too, I wish we didn't have to), new menus and limited edition dishes, festivals and holidays, special meals and once-a-year events (we wanted to write New Year's Eve, but we realized a long time ago that almost every two weeks there is some kind of "international... day" , and in our places this is a good enough reason for the event).
A chef who hosts and a chef who also hosts, a restaurant that dresses up and a staff that changes places, why not, actually.
A dish that gets its own roof (and walls), but also a "hole in the wall" is worth enough for us to report.
Eilat and Haifa, the Sharon and the Shefala, and Tel Aviv (but by no means only it).
In short, get Israel's food news.
And this time - inventions, developments, celebrations and festivals.
And this is just the beginning of the week.
enjoy your meal!
Sherry Anski's chowder, until the house
Sherry Ansky's Chowder (Photo: Shani Beryl)
One of the Israeli food woman's most famous dishes is making a happy modern comeback, leveraging a collaboration with Yango Deli into a pot delivery service.
Her version of the Jerusalem chowder, which includes chunks of Ontrib, beans, rice, potatoes, eggs, bread balls and kishka, turned with the help of her daughter Michal and the wonders of the local food tech into a real product, which arrives home in a pot, goes into the oven overnight, and comes out as a happy family meal .
The deliveries (NIS 289 per pot for 4-6 people, NIS 349 per pot for 6-9 people) will take place on Wednesday-Saturday.
More details here
The food news
The most mysterious fries in Tel Aviv are back on the menu today.
You know what you have to do
To the full article
Pasta Festival, Basilica
Basilica pasta (Photo: Gal Bar)
The Italian-Ashkelon restaurant led by Gal Bar and Tal Zohar is celebrating almost two years of activity with a special pasta menu, in collaboration with Mena Strom.
The festival, which will be held for about a month, will include, among other things, Arbiata radiators (tomato sauce, olive oil, garlic, onion, hot pepper, Shatta chili, date cherries, Kalamata olives, green onions and parsley), tomato butter fettuccine and mascarpone, pattoche Cream cheese, mushrooms, truffles and chestnuts, sweet potato ravioli in Parmesan cream and also beet ravioli and caramelized sheep's Camembert.
More details here
New dishes, Holstein Burger
Holstein Burger (Photo: Anatoly Krinitsky)
Bashara Hinawi's excellent meat eatery in the Carmel Market is expanding its menu with the launch of new dishes.
Here you can find, among other things, a 200 gram hamburger without vegetables, on an olive oil brioche bun, a "butcher sandwich" (ciabatta, spicy sauce, caramelized onions, a mixture of pecan pieces, sheitel and sirloin, with or without cheddar sauce), Redifine Burger", and onion rings.
More details here
Poland week, R2M
Poland Week at R2M (Photo: Idit Ben Oliel)
The group led by Ruthie Brodo is turning Delicatessen branches into Polish branches, based on a special menu, the results of a culinary tour it held about a year ago with the Polish Institute and the Adam Mickiewicz Institute.
You will find here (February 19 to 24), four types of bread with a Polish orientation (including Sha'or bread filled with potatoes and fried onions and a black sesame baguette), kraflach with different fillings, ravioli, sausages, borscht, and soups, as well as "Sharlotka" (Polish apple pie with almond cream and streusel) and beetroot macaron (with white chocolate ganache and boiled beetroot with flowers and rum).
Apart from these, there will be several professional meetings (closed) and one party (open) at Herzl 16, with the Polish DJ Kovvalsky.
More details here
Celebrations of Coexistence, Mass
Mesa Restaurant (Photo: Anatoly Michaelou)
The restaurant led by Assaf Stern continues its 18th birthday party, and hosts Hamudi Abolafia for a joint meal.
The special menu will be served on Tuesday (February 22) and will include, among other things, "Opening the Abu Jamil Neighborhood Table" (Bloody Zucchini with Shanklish Cheese and Fresh Blush, Har Bracha Tahini and Sahug Confit, Eggplant and Blackberry Dip, Bagels and Chickpeas), Intias Sashimi with Smoked labneh, tuna tartar with taboula and pomegranates, cobagne, lamb chops with lamajon and also "baby sea fish" with potatoes.
More details here
Breakfast For Dinner, Benedict
Benedict Restaurant (Photo: Sarit Gofen)
Benedict's around the world festival is back in "Dark Mode", breakfasts that are also suitable for the dark hours of the day, whether with friends or as a romantic date.
The event, which will last until March 5, will include a foray to France (deconstructed goose confit on a round butter croissant, with a glass of wine), to Italy (wild mushrooms, shimaji, champagne and portobello sauteed in olive oil and white wine, two poached eggs and hollandaise sauce, on brioche bread Roasted with celery and parmesan cream, with parmesan chips), to Mexico ("vobus con carne", beef in a sweet and smoky tomato sauce, red beans, pico de gayo, cilantro and château pepper on cornbread and over an egg), to the United States ( Maple-glazed white steak, hollandaise sauce and oranges, with fried gratin), for Scotland (two semi-soft eggs, wrapped and fried in a mixture of meat and panko, with mustard and honey aioli), and also for Argentina, with crêpe brûlée filled with milk jam.
More details here
Food
The food news
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The food news
mass
Sherry Ensky
Michal Ansky
Broth
pasta
Benedict
Carmel Market
Delicatessen
Ruthie Brodo
