Onza Restaurant, Flea Market, Jaffa/Yaniv Granot
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 - we haven't seen such an amount of Israeli support for a long time.
And that's just the first dish.
enjoy your meal!
Dixie's 30th anniversary, the celebration continues
Haim Cohen and Moshiko Gamlali/Assaf Carla
Haim Cohen's old food anchor continues to echo three decades of activity, and launches three weeks of hosting three chefs.
The format demands it.
First to arrive will be Moshiko Gamlali, who will make a Sopranos (February 12-18) American-Italian menu, with carburne cream corn and mac and cheese, meatballs with eggplant and a kraft of Rufino Chianti on the side.
After that (February 19-26) Tomer Tal will celebrate Tex-Mex with asado in a kaijin mix and smoked black garlic, guacamole, tacos and green beans in tempura, roast beef sirloin with dashi aioli and thin chips, and of course margaritas.
This hospitality will be signed (March 10-04) by Erez Komarovsky, San Francisco style, with the Dixie's wings in hibiscus sauce, stewed shrimp salad with colorful beets, steak on the Minot with green garlic and brown butter, and also Pinot Noir on the side.
Dixie
The food news
Huge pots and many plates on the table: the perfect winter meal is underway
To the full article
Erez Komarovsky's hot February
Bloody Chic's soup pot/Amir Yacovi
The chef who is used to the northern winter at his home in Matat watched the madness of the war and the evacuation of the border areas and decided to come down to Tel Aviv, and concoct countless surprises.
The business will begin with three intriguing back-to-back meetings with the chefs in the city's food bars - Guy Arish in Santi (February 12, including promises of bloody carrots in miso hummus and chestnuts, colorubi balacha de tigra and artichokes in butter), Raz Rahab in Terza (February 19, with a "baby" menu A boom that starts in the kitchen") and also Guy Gemzo in Helena (February 26, and a celebration of "Bloody Tapas Terra Chic" with a large paella and haviaza, and a chicory stew with onion confit, fried garlic, lots of lemon and sour cream)
. Komarovsky, and worked together with him on a common, delicious pot of food.
Arish picked up a Tunisian tribute in the form of a Tuesday couscous pot with veal cheek patty and kokla meatballs, Gamzo prepared a happy Shirazi rice pot, with chicken meatballs, lemon and Jerusalem artichokes, while Rahab returned to Mom's chicken, with a pot of kraim, red rice, carrots, potatoes , zucchini and tomatoes.
Apart from all this, because it's not enough at all when it comes to Komarovsky, three new pots were launched at his Bloody Chic - Syrian chowder (NIS 365, enough for about five people) that mixes together chicken thighs and beef pounder, wheat, hummus and dates from Jhol, Ukrainian chowder (NIS 375 ) based on pounded beef, white beans, grits and potatoes, and also "Jahanon Baladi" (NIS 135, also for a hungry fivesome) brown and tanned.
Bloody chic
Eliad Danon hosts Oren Assido, Onza
Eliad Danon and Oren Assido in Onza/Dmitri Pomzen
The new and excellent term of the happy restaurant in the flea market kicks up a gear with the hosting of a close friend, from the hot strip days of Tel Aviv, a decade back.
The match will take place on Monday and Tuesday (February 12-13) and promises a "delicious and hopeful collaboration", with at least four courses of acido - pastrami palameda, shishabrak stuffed with lavender and chershi butter, Little Jam lettuce with blush vinaigrette and parmesan, and to glaze with a brown butter sauce - and Danon's daily madness, from grilled jivena to sashimi to cha de tigre.
Onza
Pop-up chef, Kapasa, Beer Sheva
Guy Rosemarin (right), Barbara Tslivi Avi, Eliad Danon and Yonatan Sharvit/Anatoli Michaelou
The southern tapas restaurant led by Dror Shoshan launches a month of intriguing hospitality and special menus.
Sunday (February 12-17) Guy Rosemary will arrive from his wonderful place in the Talfiot market in Haifa, with sea fish sashimi and citrus fillets, lamb ragout gnocchi, Halabi sea fish kebab wrapped in dough and baked in tabon and also a "Bedouin Caesar salad" based on grilled lettuce in Semana.
Eliad Danon (yes, it's from above and from the Onza) will be popping up on February 19-22 and will serve, among other things, sea bar sashimi in Lacha de Tigra, sea bass with white butter sauce and Persian lemon glaze, shredded lamb asado with potato shreds and seared sirloin With strawberry hot horse and mashed potatoes.
Yonathan Sharvit will be hosting on February 26-29, and will bring to the south a red tuna tartlet with lime aioli, a charred leek croquette, sea bass filet in tabon with buccini and also Sicilian pistachio ice cream with cookie cream and pecans.
Barbara Tslivi Avi ("Chef Games") will sign off on this impressive marathon (March 04-07) with red tuna tartar and pacos, carpaccio shousha with pomegranate aioli, sea bass skewer on a fish and shallot skewer with mashed potatoes and brown butter, sirloin With Jerusalem artichoke in spicy blood orange glaze, and also toasted brioche with honey butter, crème fraîche and caramel sauce for dessert.
a cage
More on the same topic:
The food news
Dixie
Haim Cohen
Onza
Erez Komarovsky