Greco Restaurant (Ido Shaham)
Late afternoon on the promenade of Tel Aviv.
The water is still on winter time as far as temperature is concerned, but the sun has long passed the clocks, completely ignoring the few rain clouds that still insist on an orderly shift change schedule. Two
workers are sweating at the end of the upper step, the one that takes the sand of life off you and the sand of the sea sticks to you ( (If you've made a wise decision and you're walking in the right direction, of course.) I have no idea what exactly they're doing there, probably something that's broken and needs to be fixed, if I'm analyzing with the most superficial superficiality there is, but the conversation between them begins, and ends, almost like any conversation between two sweaty workers.
To all the columns of "Going Eaters"
"It's a shame we didn't come from there," says one of them with the Israeli hindsight of repairmen, pointing to a small track they had just finished digging. His colleague puts down the work tools, and raises a look that may in some eyes be interpreted as exhausted. "How much He would have already saved us, how much?"
For decades, the municipality of Tel Aviv worked on separating the beach from the boardwalk.
At the point where they work, a railing was even placed in the distant past, to separate the uses.
One strip for bathing, parallel strip for walking.
Shlomo Lahat's mythological renovation replaced the rusting iron with the construction of much taller and more blocking planters, and wrapped everything in what is probably the worst stones in history (for walking) and the ugliest in history (for everything, basically).
Huldai corrected, you can give it to him, and opened everything, finally allowing the visitors to complete a natural action and continue walking until their feet get wet, and the smile rises.
With a stop at Greco, of course.
The anchor has been found.
Greek pizza (photo: Walla! system, Yaniv Granot)
long and mean.
Greek Pizza's showcase (Photo: Walla! system, Yaniv Granot)
After so many years of making noise, it is safe to say that the anchor has been found.
Greco is the home, from which all possible adventures will come
It is difficult to impossible to follow the works of Tzviki Eshat.
The headlines flow from him non-stop, combining food and business, successes and smaller successes.
But after so many years of making noise, we can say with certainty that the anchor has been found.
Greco is the home, from which all possible adventures will come.
The last of them - plus or minus two weeks since the opening, much more than that certainly in Eshat's own head - proclaims from its Mykonos-blue sign "Greek Pizza", but it could also be called, in such Hebrew, Greek Pizza.
Kosherty Brodo originates from Tel Aviv
It is impossible to understand what is going on here at 11:00 in the morning, until you go inside
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Somehow, it works.
Gyros pizza from Greek Pizza
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This is something that would not get a visa to Italy, and would not go through the green route to the island nation, but stuck halfway between the two.
Given that this middle is probably Corfu, you could say it's a very good place to get stuck
This is a pizzeria that brings out hot dough molds that drew inspiration from Greek cuisine.
That is, something that would not have received a visa to Italy, and would not have gone through the green route to the island nation, but was stuck halfway between the two.
Given that this middle is probably Corfu, you could say it's a very good place to get stuck.
The menu is based on a relatively thick sourdough dough (and airy relative to its thickness) that is stretched into a rectangle and receives toppings that create together with it, quite simply, a pizza that is probably the first of its kind.
Not in Israel.
at all.
There are, among others, Mosca pizza, Skordalia pizza, 12 Gods pizza, Spanakopita pizza, Cotopolo pizza and also Gyros pizza.
Those last two words might create ripples of rage among pizza fans, and much bigger ripples of rage among shawarma fanatics, so we'll save them for last.
What's more, you can already say that - like quite a few ideas born in Eshat's happy empire, this thing also sounds disturbed at first listen, begins to be understood when you sit down to eat, and ends with "how did they not think of this before" when the plate is emptied.
And like the street food that does this to you the most, you are also a little ashamed to talk about it, and then you lose shame, and lose control, and lose attention, and want, as usual, just more napkins.
And she's not even the best thing here
One of the most luxurious pitas in Israel, period
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Interrupted, and it's good that it's interrupted.
Kotopolo pizza from Greek Pizza (photo: Walla! system, Yaniv Granot)
To provide a scale of value for money, say that a quarter is certainly enough to close a meal, certainly in the complex works here
The format here is simple - a quarter, a half or a whole rectangular mold, at a price that starts at NIS 26 for a "Maria" quarter, for example (the tomato-mozzarella-capillatori-oregano version) and goes up to NIS 128 for a whole tray of the loaded meat pizzas.
And to provide a scale of value for money, say that a quarter is definitely enough to close a meal, certainly in the complex works here.
Shall we begin?
Pizza Mosca holds beef and tomato ragu, Greek cheeses, eggplant and oregano and does it with considerable effort from the dough.
It is very heavy (by weight) and very tasty, as if saying to itself and to the world that Moska has always needed carbohydrates, like all of us actually.
Skordalia and mushroom pizza (garlic-almond spread, mushrooms and scallions) is a great vegan option even for those who don't want a vegan pizza. by Pedro Pascal.
The 12 gods pizza (feta cream, mozzarella cheese, honey, toasted sesame and poppy seeds) is a natural continuation of the familiar pastry, and an ideal match between very salty and very sweet.
She's not exactly pizza, obviously, and it doesn't really matter.
Give her a T.Z
KFC is here to stay and here to rave.
And her chicken knows it very well
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the carbohydrate required.
Mosca pizza from Greek Pizza (photo: Walla! system, Yaniv Granot)
The loading, the feeding.
Spanakopita pizza from Greek Pizza (photo: Walla! system, Yaniv Granot)
Looking to the sides, rolling the bottom over the toppings into an Israeli-Greek pie, and wondering if this isn't something that should have been a standard a long time ago
Spanakopita pizza loads the dough with spinach and chard stew, feta, dill and green onion, for a kind of crispy pie, brown on the bottom and fresh-sour on the top.
"Katrina" (tomato sauce, mozzarella, fresh tomatoes, anchovies) goes back to the basics, and proves that after all they know what *pizza* is here, with a successful sauce, a happy combination of tomato slices and saltiness-anchovies which is a sea breeze and memories of that island you've been saying for years that you return to him.
And now, to Gyros.
Something that is so ethereal, so vague, that it is not clear if it is officially on the menu, or just such a "secret order".
This is, of course, Greco's familiar veal-lamb carvings, with tomato sauce on the bottom and caramelized onions on top.
A little parsley connects the rectangle to the worlds of the shawarma, and the rest you do yourself, as soon as you realize that there is no other way to take control of all this goodness - looking to the sides, rolling the bottom over the toppings into an Israeli-Greek pie, and wondering if this isn't something that should have been standard by now long ago.
Did you understand?
The hamburger that replaces "To the Bone Express" wants you to believe it
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Prepare the picnic.
Greek pizza (photo: Walla! system, Yaniv Granot)
Come on.
Greek pizza (photo: Walla! system, Yaniv Granot)
On the edge of the renovated step rest the same two workers, satisfied with a task that can be put on.
Behind them stand vertically large wooden tables painted white this morning, waiting to dry, waiting for picnics, waiting for pizza.
The long, colorful display case here is sandwiched between the sweet temptations of Greco's bakery and its more established beachside restaurant, but stands entirely on its own.
In a few days Walt's messengers will also connect here, but you would do well to skip this mediation option, and just come.
A medium-sized truck comes down Frishman Street with another load of beach-promenade furniture.
The city is preparing, the city is open.
No one can block that anymore.
Greek Pizza (or Greco's Pizza) Teilat Shlomo Lahat 17, Tel Aviv
Food
Food reviews
Tags
Street food
pizza
Shawarma
Greek
Muska
Greek food
Tzviki Esat