Hidden, charming.
Ella Pela's yard (photo: Walla! system, Yaniv Garnot)
An integral part of the street.
Ella Pela (photo: Walla! system, Yaniv Garnot)
Going up to the restaurant "Mo and Mo" separates you with a few stone steps from the sooty hustle and bustle that is Herzl Street in Rehovot (aspirations in life, if I understand the situation correctly - to be Bialik Street in Ramat Gan), to a lofty professional island, literally and unambiguously.
All the columns of "Eaters on the go"
here have a transparent meat refrigerator as required, a showcase of cuts prepared for shopping, and a regulated, polished process, rich in experience and knowledge that connects all these points of reference and places them - finally but quickly - with a serrated knife on the plate in front of you.
"This is one of the best steaks you can get in Israel," Avi Efrati wrote here about two years ago.
What can be added to this?
I can add that I didn't come to talk about meat at all, but about professionalism, and that doesn't depend on stairs or street, aging, weariness or share.
on the contrary.
It does not depend on anything, and those who take care of it can do anything.
Pizza for example.
everything is possible.
These are Fella
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He didn't want to make Neapolitan pizza.
On the other hand, he also really didn't want to make "another pizza"
Tamir Levy (owner of "America Burger" and "Plenty", and also "Mo and Mo", if it wasn't clear enough) did not want to make a Neapolitan pizza.
It also makes sense because there is no chance that anyone would want to pick up a new Neapolitan pizza in the country that has the most Neapolitan pizzas outside (and probably not outside) Naples, and also because one of the best Neapolitan pizzas in Israel operates a few hundred meters north of it, on the same street.
On the other hand, he also really didn't want to make "another pizza".
What was born out of all these desires and reluctances is "Alla Pala" (Alla Pala, on the board, more or less), a pizza that is both Italian and Israeli, an homage to something "quite similar" that he once saw in Verona, and mainly another, and if more For me to precede the later - different and better.
And she's not even the best thing here
One of the most luxurious pitas in Israel, period
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Adequate compensation.
Ella Pela (photo: Walla! system, Yaniv Garnot)
No proof is needed.
Ella Pela (photo: Walla! system, Yaniv Garnot)
This is a rectangular dough that requires three days of work, work and preparation (reducing of course, but also Hindu trigonometric-manual, first baking and then second baking) until it rewards you as soon as it is the carbohydrate equivalent of an answered prayer.
Probably also more satisfying.
The said process raises a few doubts when you arrange it in your head - what texture will come out of two ovens and what is the balance point between "pizza" and "different pizza", for example - but everything works out, as mentioned, as things usually work out after the heat of the oven.
That is, a tall dough, brown on the bottom and brown on top, and in between, air swirls and bubbles.
Levy himself compares it to the hard-loose-hard structure of cartons, but it is perhaps better to think of it as a night panorama - beginning at the moment of entering the bed that has finally arrived, continuing with dreams in which no one is chasing you and you don't fall anywhere in them, and ending with a natural awakening - with linens from Italy of course.
Did you understand?
The hamburger that replaces "To the Bone Express" wants you to believe it
To the full article
Release the conscience.
Ella Pele (Photo: Yonatan Ben Haim)
The menu, accordingly, is focused on pizza in two sizes - a huge family (NIS 82-96) and a huge personal (NIS 48-56), although it also offers appetizers that can blur the conscience at the moment of ordering, knowing that a released conscience will not be returned later anyway.
There are the classic Margherita, of course, games of feta and eggplant, stracciatella stretches and the dedication of Mozzarella Fresca, but also "French" pizza (cream sauce, St. Mor cheese, onions caramelized in wine and butter, mozzarella, Parmesan, rocket and basil) and at least six Bianca versions, With artichoke-kalamata, for example, or potatoes.
The greenest picnic ever
The strongest delivery in Tel Aviv still does not count Volt, and rightly so
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when everything works out.
Ella Pele (Photo: Yonatan Ben Haim)
The "classic" of "Ella Fella" is a Margherita strengthened with pieces of fresh mozzarella, with an excellent sauce that did not wake up in the morning with a desire to prove something to the world, great cheese and a taste of home (in Verona, but still).
After her, a white mushroom pizza (truffle mascarpone, grated mozzarella, garlic confit, portobello, rosemary, rocket, basil) arrived, with relatively mild flavors to its toppings, and those that also pleased stubborn Schromez opponents.
The French concluded the feast with a personal version, slightly different in its characteristics from the larger platter but ideal if you want to taste a few things.
It was very rich, creamy by its very nature and very reminiscent of onion soup, but without being heavy, and without requiring you to stand on the gas for two weeks and caramelize.
Our luck
Last year it was a chicken sensation.
Now they have improved
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Bubble games and Nutella.
These are Fella
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The desserts, usually a passing afterthought at pizza places, were anything but marginal, but certainly pass quickly from plates to forks, and from there to a caloric waste that has no point dwelling on it now.
There was a thick tiramisu, the kind that slows spoons in its mascarpone and then rushes them into the mouth, an excellent brown chocolate cake with balanced homemade whipped cream, and also a round version of Nutella pizza, but bubbly and light, and also better than what we were used to.
The quantities - there was also cauliflower that was stopped at just the right moment, and a caprese salad that was eliminated before and during the dough - necessitated a trip home with a load of cartons, and an examination of one of the significant statements here, which guarantees excellent pizza both when heated at home, and after two days in the refrigerator.
The matter, almost needless to say, was examined (and proven) empirically.
The result is expected to be published soon in the important scientific journal "Re-Heating Pizza at Home Journal".
Neither hamburger nor steak, dream
400 grams of meat, with the bone, in a bun
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Chocolate-creamy balance.
Ella Pela (photo: Walla! system, Yaniv Garnot)
Speed limit for spoons.
Ella Pela (photo: Walla! system, Yaniv Garnot)
Levy opened "Ella Fela" about three years ago, and has not stopped driving his excellent staff members crazy since then.
Every morning he would come into the kitchen, and ask them to "try with the dough something he thought of at night".
Sometimes the amount of water, sometimes the fingers and the storage boxes, and in other cases the flour, the oven temperature, the heating time and what not, basically.
Day by day, until it's over.
"Everyone who bought a pizza here at that time got a great product in my opinion, but six months ago we finally got it, and we got the pizza we really wanted to make here," he repeated, "at that moment I told them, 'That's it, I'm done pestering you, we have it.' ".
We are standing in the inner wooden courtyard that pulls you from Herzl Street into an almost Italian alley, looking from it at the dough rectangles that have just come out of the oven and now patiently waiting for the next round, and closing a circle around the corner, with the same stairs to the meat heaven that is "Mo and Mo".
One of the best steaks in Israel.
A pizza that stands proudly at the bar.
professionalism.
"Ella Fella", 177 Herzl, Rehovot, 050-8882334
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