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She was the best I've ever seen. We fell in love. The dream only got stronger - voila! food

2023-12-06T04:30:11.247Z

Highlights: Chef Dor Even (Merlose in Carmel, Carmel Market) in a personal column for Walla! Food. He talks about his experiences as a restaurateur and foodie in Tel Aviv, and in Israel in general. And this time: about the coronavirus, iron sword war and love. Chef Dor Even: My dream has always been to open my own restaurant. Not to be a chef in any restaurant and not a partner somewhere, but a place that is mine, in my image.


Chef Dor Even (Merlose in Carmel, Carmel Market) in a personal column for Walla! Food about his experiences as a restaurateur and foodie in Tel Aviv, and in Israel in general. And this time: about the coronavirus, iron sword war and love


Merloza, Carmel Market, Tel Aviv / Merlose

My dream has always been to open my own restaurant. Not to be a chef in any restaurant and not a partner somewhere, but a place that is mine, in my image. I will create and do what I think is right and what seems delicious to me. In my style and in my own rhythm.

On the morning of Shalash, on the eve of a wedding: the "war sandwich" that I will not forget for the rest of my life
A month before the party, Rotem entered our family, and for
a long time I pursued this dream, developed it and
tried to realize it. Seven years ago I met Moore, my wife. We met at work, she at Flor and I at the kitchen. We got along in the moment, perfect and natural coordination, instant connection. The best I've ever seen.

We fell in love and became a couple. And now the dream has become shared. Both of us. We decided to do it, to open a restaurant together. This is the dream, a place that is ours, in our image. We will create and do, what seems right to us and what seems delicious to us. In our style and at our pace. Now it's our dream.

Instant connection. Mor Hazan and Dor Even/Noam Frisman

The property owner said we could get away. We decided to open

For three and a half years we were looking for a place, a good deal we could meet. We had a ridiculous amount of money, we wanted to take a reasonable loan guaranteed by the state and try to get by somehow. We've seen dozens of places, even in New York. In the end we found ourselves at Carmel Market. A small place to work with, a really modest investment and you can get started.

Took. We closed everything, planned and organized everything we needed, set an opening date for March 20, 2020. On March 17, we entered the first coronavirus lockdown. We didn't open the restaurant. We also didn't get the loan we wanted. We got stuck.

We thought about what to do. We ran out of money and already took the place and invested everything we had. The property owner said we could get away. We decided to open.

Food and memories, skewers and tears

A month before the party, Rotem entered our family, and our heart

See full article >

Ashkara restaurant. Merlosa

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A post shared by merloza.carmel | Carmel Merlose (@merloza.carmel)

It took us two whole years, complex and busy, just to get to the beginning, or what was supposed to be the beginning of our first restaurant

We opened Merlosa in a completely different way than we had originally planned. No staff at all, not even a dishwasher. We bought goods in the morning for cash, we did everything by ourselves. The place is cleaned, merchandise is taken care of, all day long servis and at night dishes. It's been like that for a whole year. 7-8 dishes on the menu, fish of course, served to takeaway, some in bread, draft beer and Arak and Ouzo chasers.

It wasn't the restaurant we dreamed of, but it was something that was ours. We flowed, survived the corona and slowly began to develop the place, pulling in our original direction. We moved on to real plates, built a team and started expanding the menu - of alcohol and of the kitchen. Wine, raw fish, large menu of 30 courses, specials every day, even a brief. Ashkara restaurant. As we always wanted, like the restaurant we planned to open then, initially, before the coronavirus.

It took us two whole years, complex and busy, just to get to the beginning, or what was supposed to be the beginning of our first restaurant. Then, three and a half years after we opened, the war broke out.

Our corner. Mor Hazan and Dor Even/Roni Liani

The place was closed for the rest of October and at the beginning of November we decided to slowly return to activity, partially. At the moment they are working only lunch, again a small menu, again 7-8 dishes, some in bread. Again no staff at all, not even washing dishes, handling the goods ourselves in the morning, servis and after that dishes. Like in the beginning. Like the old days. As if three and a half years hadn't passed since opening. The same opening that in the end didn't happen, then another happened, and in the end came on the fly.

It's not exactly the restaurant we dreamed of but it's still something that's ours. Three and a half years full of upheavals and upheavals to get back to square one. Three and a half years of movies and a daily war, all for the sake of the dream. Dream of our own restaurant. Even though at the moment the restaurant is not exactly a restaurant, we are still fighting for it with all our might. Why? If it's not exactly the restaurant, then isn't that exactly the dream?

This moment made me internalize the main thing. The dream is probably not the restaurant, but the place, this corner of both of us, where we do what seems right to us and what seems delicious to us. A place in our image, in our style, our own restaurant, which although at the moment is not exactly a restaurant, it is still exactly ours.

So as the military cliché says today, now we are fighting. What will we do next? We will decide as we go, as we did then in the beginning, as in the past. And good luck to all of us.

Dor Even is happily married to Mor Hazan. Together, they have Merloza, their own corner of the Carmel Market in Tel Aviv

  • More on the subject:
  • Carmel Market

Source: walla

All life articles on 2023-12-06

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