Winona Forever, Tel Aviv (Yaniv Garnot)
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 - celebrations, launches and opening doors.
And this is just the beginning of the week.
enjoy your meal!
Memory in the kitchen, Foodish
Keren Agam and Albert Cohen (Photo: Daniel Lila and Tal Hares)
Tamara Aharoni and Deborah Weinstein (Photo: Anatoli Michaelou)
The Culinary Department of ANO - The Museum of the Jewish People and the old commemoration project collaborate to form "Memory in the Kitchen", Holocaust Day events that use food as their starting point.
As part of the project, survivors and food people met, and the latter documented the stories, tastes and customs of the Holocaust survivors "that food allowed them to hold on to life and restore to themselves and those around them the joy that the horrors of war had almost extinguished".
The upcoming meetings will be held on Monday (April 17) in the Tish Bano Hall - Museum of the Jewish People, 15 Klausner St., Tel Aviv.
More details here
The food news
Chopped liver, harayma and all the wine in the world: Avitar Malka's delicious Shabbat reception
To the full article
Benedict Pear Festival, Waldorf Astoria Hotel
Pear Benedict Festival at the Waldorf Astoria Hotel (Photo: Feel The Vibe)
The Jerusalem hotel leverages the International Benedict Pear Day into a complete and joyful breakfast festival.
The event will take place Sunday-Friday (April 16-21) and will offer a complete and global menu including, among others, "New York" (poached egg, brioche, spinach, smoked salmon and hollandaise sauce), "Belgian" (poached egg, Belgian waffle, Crispy potato, endive and hollandaise sauce), "Mediterranean" (with Swiss chard, tomato stew and tuna) and also a French version, with caramelized onions.
These benedicts will arrive as part of the hotel's rich buffet deal, alongside regular a la carte options.
Price: 200 shekels.
More details here
The price of wine is going down, Taizo Group
Taizo Restaurant (Photo: Ilya Melnikov)
The Taizo Group, led by Yuval Ben Naria, lowers the prices of wine in its restaurants.
The move, part of the group's coping with the "sensitive" period, as it defines it, is intended to "increase the experience for the guests, and allow them to drink wine at prices that have not been seen in the city for some time."
It will include, among other things, decreases of almost 50% in the price of wine and alcohol (a glass that cost 74 shekels will now cost 54 shekels, for example, a bottle for 310 shekels will now be priced at 248 and a sake for 360 shekels will stabilize at 232 shekels), but not cocktails .
More details here
Skyline opens a season
Tomer Agai on the skyline (Photo: Shlomi Pinto)
The excellent show complex in Ariel Sharon Park is opening its doors and presenting an intriguing spring-summer concert schedule, while continuing to collaborate with chef Tomer Agai.
The move, which was intended to offer "premium fried food", was formed into a menu which, among other things, includes a margez with matbouha, tahini and Iraqi pickles, an Orfali kebab in Parna with tahini, vegetables and red onions, "slice entrecote" with herb aioli and fresh vegetables in ciabatta, calzone With wild spinach, feta, arysa and tomatoes, and fricassee with tuna, pickled lemon and pumpkin spread.
More details here
Paris Texas, Tel Aviv
Paris Texas steak (photo: Anatoly Krimnitsky)
The Ramat Ganit hamburger empire has long been established in the center of Givatayim and is now taking its first steps in the big city, with a new branch on Herzl Street in Tel Aviv.
The branch required, according to the owner's statements, an initial investment of more than one million shekels, and in return provided 160 square meters that are divided between two meat floors. The mobbing also included the familiar menu - a rather corrupt combination of hamburgers and steaks - and the ambitions are not to stop there, but to continue expanding
More details
here
One year birthday, from his mother
Mamo restaurant in Eilat (photo: Itamar Ginzburg)
The Eilat restaurant led by Ohad Levi closes a successful year and highlights the producers and farmers of the south and the Arabah.
The delicious festival, which will last until the end of April, will include special dishes based on local raw materials such as artezial tahini and leaves from reed beds, organic vegetables from the full tanna in Ein Yahav and beer from Kibbutz Ketura, as a "song of praise to the desert and its yield", as defined by the restaurant.
Here you can find, among other things, "yesterday's bread" salad with charcoal vegetables, lamb sprigs in date glaze, cauliflower mafram with tahini, green tabula and potato gnocchi in Maggi tomato butter.
More details here
Food
The food news
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The food news
Taizo
Waldorf Astoria
Tomer Agai
hamburger
Eilat