La Piedra, Jerusalem (La Piedra)
All the openings (and closings also, 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 "The... International", and in our places that's reason enough for event).
A chef who is a guest and a chef who also hosts, a restaurant that dresses up and a team 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 Shefela, and Tel Aviv (but by no means only it).
In short, get Israel's food news. And this time - a blue-and-white kosher tabun hit Tokyo. And that's just the first course.
Enjoy!
Israeli advocacy. La Piedra (Photo: Shiran Shai Cohen)
It is doubtful whether it would have been considered a dominant export industry until a few years ago, but the Israeli pizza boom is becoming established as a proven advocacy and empowerment force, and as a positive culinary message to the world. Or in other words - get La Piedra, the Jerusalem pizzeria that this week entered the prestigious list of the fifty best pizzerias in the Asia Pacific region.
The announcement, by Top 50 Pizza guide experts, led Avi Sinclair's kosher institution to 38th place in the geographical area where Israel was tried, and marked a blue-and-white debut in the ranking, and certainly the debut of a kosher place.
"Israel has excellent pizzerias and we are happy that we opened this door for them," declared an emotional Sinclair after stepping off the stage of the ceremony in Tokyo, "I am proud of the partners, and especially the customers who appreciate the great investment in each triangle and platter."
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Proud of partners and customers. Sinclair (Photo: Shiran Shai Cohen)
The Italian-Jerusalem restaurant, with its two kosher branches, has maintained a high standard of dough since 2016, which finally brings out excellent Neapolitan pizzas from the hot wood oven - a margarita classic, of course, but also milk and honey pizza, burrata pizza, blue pizza with gorgonzola and mushrooms and the white forest pizza with crème fraiche and mozzarella, portobello and garlic confit.
The name ("The Stone"), by the way, is Sinclair's tribute to his Argentinian mother and also the element of food in the place, which also brings pasta in cream and lemon sauce, brown focaccia and creamy eggplant brulee out of the fire.
Japanese domination
The full list of pizzerias, by the way, included cheese and dough representatives from Indonesia and Australia, India and Kuwait, Thailand and Singapore. Japan, a celebrated pizza powerhouse, starred and took over no less than 14 places in the rankings, including first place (The Pizza Bar On 38th in Tokyo) and third place (Pizzeria Peppe Napoli Sta' Ca, also in the capital).
La Piedra, Daniel Yanovsky 17 and Gershon Agron 1, Jerusalem
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