Sa Tu, Rishon LeZion/Sa Tu
At this stage of her life, four years and more since opening and with enough of an audience and enough self-confidence not to pay too much attention to nagging questions, it's likely that Se Tu doesn't stop too many times to mess with her name.
on the contrary.
For all the columns of "eating go"
the initial meaning is the Spanish Se Tu, "to be yourself" which is also part of the graceful casualness without which there is probably nothing to look for on Rothschild Boulevard in Rishon LeZion.
It can also be dressed up with interpretations of inner truth and the absence of burdensome pretension.
Street, tabon, people.
I wish most places would start there.
But Ron Elimelech's excellent pizzeria can just as well switch profiles, go for the C'est Tout French, and mess with what it says - that's all, that's what there is, that's the thing.
Either way, Spanish, French or Hebrew, this thing is much, more than enough.
Street, tabon, people.
Sa Tu/Walla system!, Yaniv Granot
Elimelech picked up his carbohydrate corner at a time that a short time later was almost devastating in Corona and business contexts.
Around him people calculated accounts and gathered within them, but he rolled up his sleeves, gritted his teeth and went on a journey.
Now, when the waves of this damned war are still spreading poison everywhere, he is here, only increasing.
Israel's food people, if only it were possible to assemble a border fence from their materials.
The place is relatively small but uses what it has wisely - a separate space for the huge tabon overlooking the street, individual tables inside, including a high wooden tribune built for guys, and a fairly natural flow to Rothschild - one of the strongest foot traffic axes in the city.
In fact, in the whole country.
This is the thing, this is what is needed.
Eaters go
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The opening of the table that we all need.
Sa Tu/Walla system!, Yaniv Granot
No less than 15 pizzas are waiting to enter the 450-degree flames of the tabon, but before them, it was the relatively new appetizer menu that aroused curiosity.
If in the last half decade Israel has become the Neapolitan blue-and-white version that we always knew it to be, it is time to separate pizzeria from pizzeria not only based on dough (most of them are excellent) or the cheese (yes, we get it, 48 and 72 hours), mozzarella (local and fresh) or Tomatoes (import), but precisely because of what is beyond them, the opening of the table that we all want.
Here it starts with a lovely bruschetta that came out of the same oven, then spread pesto on it and piled on top a tomato, purple onion and mozzarella salad (NIS 28 per trio), beets with cream and a combination of thyme-almonds-crotons-parmesan-lemon zest (NIS 44) or a carpaccio Yo beef fillet with some stuff on top and hot breadsticks (NIS 51).
Here, at this exact stage, they start to increase.
Amplification stage.
Eggplant in the Tabun of Sa Tu/Walla!
A large and wide shushka pepper goes into the fire stuffed with cheese, and comes out straight to yogurt, green onion, red chili and croutons (NIS 34, a good time to highlight the very funny price, relative to the size and relative to the level).
The result is excellent, sweet and bitter, not fussy in design and breaks down easily at the table for all the forks that want something from it, and quickly.
An eggplant dish (38 shekels) that caused yawning doubts at first turned out to be another rub, with well-chopped inner meat, sour cream and crushed tomatoes and more sticks (more thick-sized sprouts).
With it, came a huge bowl of Caesar salad (NIS 49, NIS 58 with bacon), generous with strips of pinkish-smoked meat, inviting welcome busyness in building the next flight here.
In said case, lots of lettuce, greasy chunks of bacon, a slather of gravy, and heida.
Lamb hamjon (NIS 46) closed the section - in fact, a complete meal even before the main stars of Sa To - with a great performance that fails in many other times and places.
Not here.
A good dough is the basis, after all, ground meat and without too much mess beyond that.
Some leaves and radish, a lemon wedge dripping from the top, and a celebration.
That's life, that's all.
Pepperoni pizza of Sa Tu/Walla! system, Yaniv Granot
The main part of Sa To's menu numbers its pizzas from 1 to 15 (NIS 60-75) in the cleanest and simplest way possible, and also in a format that allows you to cut time and get to the hot tray as quickly as possible.
The choice is difficult, but given that we understood that the dough here is excellent, we can easily say that you will be able to hit a mark in any case.
Which probably makes the choice even more difficult, but anyway, that's life, that's all.
There are classics here based on tomato sauce (with garlic confit, for example, black olives and anchovies or eggplant), there are white and creamy versions (with feta and gorgonzola or goat cheese and dried tomatoes) and there are good exits (beetroot cream and polenta-mushrooms we already knew, right, But what about curry sauce, mozzarella and sweet potato?).
15 options, go start elimination now.
white wedding
Sa Tu/Walla system!, Yaniv Granot
The two that were sampled proved themselves and provided only minimal FOMO, which will surely be answered in another future visit - "Pizza 3" (tomato sauce, mozzarella, pepperoni, hot pepper) and "Pizza 11" (fresh mozzarella, smoked mozzarella, bacon, green onion, pepper shredded black).
The first is quite standard, but excellently made, with a deep red sauce and almost sweet in its characteristics, excellent cheese and great pieces, cut to the right thickness, of sausage.
The second one, a rich and wintery Bianca, played nicely between the two types of mozzarella and added a little peppery castor bean, bacon present and green onions as well.
White pizza, for a wedding.
A tray of carbohydrate fireworks.
Sa Tu/Walla system!, Yaniv Granot
Elimelech did not stop there, and chose to go wild with the desserts as well, from carrot cake and mascarpone, famous in its way, to Melbi and pistachio layer bomb.
Of course, these desserts also get their own dough variations.
It starts off solid, with something called "a little sweet" here, but is actually all you need (warm dough sticks with white chocolate, Nutella and pistachio sauce, NIS 25), continues with pizza fudge and "Pizza 2020" (dough with Nutella and jam milk) and signed off with "Pizza 2024" - a tray of carbohydrate fireworks with chocolate cream puffs and stacks of marshmallows that captivated children and put the adults in a sweet time tunnel.
2024, it turns out, can also be good, and much better that way.
Sa To, 63 Rotischild, Rishon Lezion, 03-9799986
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Rishon Lezion