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Meat on sticks, coal BBQ and table opening: the skewer pop-up that flew us to Jerusalem - voila! food

2023-06-04T23:30:48.061Z

Highlights: The Inbal Hotel in Jerusalem picks up a pop-up skewers of grilled meat with the opening of a table by Chef Nimrod Norman. The special menu will be served on 02 from today (June 5) until the 21st of the month alongside the fixed menu. The sizzling BBQ will simultaneously bring out Jerusalem classics and a tempting homage of tuna toro skewers, locus skewer with Moroccan carrot glaze, Turkish kebab with black garlic, veal almonds with urfa pepper.


Israel's food and restaurant news: The Inbal Hotel in Jerusalem picks up a pop-up skewers of grilled meat with the opening of a table by Chef Nimrod Norman. All the details in Walla's article! Food >>>


The Inbal Hotel, Jerusalem (Yaniv Granot)

It's almost sad to see the rollercoaster process of the phrase "pop-up," once an exciting phrase that holds exciting promises and non-everyday thrills, and now the almost dictionary definition of routine, and something you can't pass without a food news week.

Still, there's pop-up and there's pop-up. The first type is usually forced, exhausting and eye-rolling. The second type, on the other hand, puts us in the car and directs the way without Waze and without traffic jams. A Jerusalem skewer pop-up of the 02 restaurant at the Inbal Hotel, for example.

The car drives by itself. 02's skewers (Photo: Itamar Ginzburg)

"At the end of the day, there's nothing like food on a stick, a skewer coming off the barbecue and a cold beer next to it. That was our starting point."

Nimrod Norman didn't grow up in the capital and wasn't swept up in false nostalgia for its food mythologies, but he has been living and working there for 15 years, and knows how to dance between the sometimes heavy baggage of memories and what he, his team, and all of us in fact need now.

"I'm very connected to the city, and once in a while I try to diversify the menu for us and the guests," he said, "to get out of the restaurant's daily routine a bit and enjoy."

This pleasure led in the past to a special based on the Armenian cuisine of the excellent hotel restaurant, to a delicious preoccupation with the food of the Spanish expellees, and now, following a search for "something lighter that will launch the hot season," as he put it, came the skewers, because "in the end, there is nothing like food on a stick, a skewer that came down from the barbecue and a cold beer next to it. That was our starting point."

And what a starting point that is.

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A little bit of the past, a little bit of the day. 02's skewers (Photo: Itamar Ginzburg)

The special menu, which will be served on 02 from today (June 5) until the 21st of the month alongside the fixed menu, will be based on a real charcoal grill ("it was impossible otherwise," Norman rightly emphasized, "and organized on a lot of coals") and a generous table opening, just like in the past, but with today's hands.

Among other things, you can find hot pita bread and appetizers such as watermelon salad, pakos and spicy, fried padron pepper, asado cigar and plum chutney, eggplant sabha, tahini and pine nuts, fried barbonas and ramold, as well as chickpea fries.

The sizzling BBQ will simultaneously bring out Jerusalem classics and a tempting homage of tuna toro skewers, locus skewer with Moroccan carrot glaze, Turkish kebab with black garlic, veal almonds with urfa pepper and white bean salad, butcher's share skewer, king of the forest mushrooms, lamb chops and of course entrecote skewers by weight.

Finally, still in the classics and still in homage, there will be real skewer malabi, but with pineapple from the same grilled of course.

"The vibe of yesteryear, with a towel." Norman (Photo: Itamar Ginzburg)

"We realized very quickly that in order for a hotel guest to get a real experience, the restaurant needs to appeal to the local audience and build a unique D&A and direct Israeliness together with it."

"It was very important for us to come back with all our might from the Corona period at the time," he recalled, "We were at home and the restaurant almost completely disappeared, so we wanted to raise the restaurant a few notches up, in raw materials and service, and also in projects like this. It's still a process that we have to constantly push forward, but the results prove that the effort is worth it."

The restaurant's location within a five-star hotel comes with responsibility and seriousness, as he puts it, "but this pop-up breaks the paradigm and comes to make happy and light, in and out. We sell a feeling and atmosphere and we realized very quickly that in order for a hotel guest to get a real experience, the restaurant needs to appeal to the local audience and build a unique D&A and direct Israeliness together with it."

Ronnie Timsit, the hotel's general manager, agrees and reinforces. "Even when 02 was just a seed of an idea, we knew we had to connect the community around us to it. We created a restaurant that will suit Jerusalemites, and that will also be an intriguing culinary destination for tourists and foreign visitors who are looking for a good restaurant," he described, "The uniqueness lies in the taste of Israelis, and in the understanding that this is exactly what tourists want to experience. Accordingly, the skewer project connects to our desire to glorify the culture and history of local cuisine, without forgetting Nimrod's emphasis."

"Happy and light, in and out." 02's skewers (Photo: Itamar Ginzburg)

And so, obviously not wanting to compete with the excellent local skewers, Norman tried to give "our take and the conceptual world of the restaurant. There will be a table opening, of course, you can't do without, but each dish will come with its own sauce, its own touch and its own dignity. The vibe of yesteryear, with a towel passed over it," he laughs, "the Israeli audience has developed and understands, there is no choice but to go for it at the top."

Skewer menu of Restaurant 02, June 5-21, Inbal Hotel, Jabotinsky 3, Jerusalem, 02-675-6649

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Source: walla

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