La Tigra Pizzeria, Tel Aviv/Yaniv Garnot
Mozzarella.
tomato sauce.
pesto
Garlic confit.
Spinach.
Potatoes.
Sour cream.
Green onions.
chili.
Bloody eggplant from the tabon.
Yogurt whipping.
pine nuts
Roasted onion.
Portobello mushrooms.
anchovy.
Kalamata olives.
Broccoli flowers, lemon.
Yellow cherry tomatoes.
Pumpkin cream.
Vegan Bolognese.
Mortadella.
Pistachio sauce.
Roasted pistachio.
Decomposed asado.
Maple.
chicken breast.
Egg yolk.
La Tigra's truly magnificent pizza dough knows how to hold a lot of things, and do it without overshadowing but also without shying away.
You *that*, but, no one thought he could really carry.
Not even the owner.
Luckily for them, luckily for everyone, in fact, they were wrong.
How fun these mistakes are, oh God.
what a luck.
La Tigra
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The excellent pizzeria has been doing Napoli for almost three years in the Florentine neighborhood in Tel Aviv, and somehow manages - in the shadow of Corona and war and what not - to not stop improving.
Her opening point was very high even so, so the last sentence should be taken in its proper proportion, but it is still true.
To open as quickly as possible, and to increase, is also something of real foodies here, not just of cult films (and shows that are canceled at the last minute because their star thinks he can *always* say whatever he wants).
These improvements are reflected in the small things, which are also the big things.
Here, a staff member who receives consistent and stable training until he himself becomes a qualified Italian pizzaiolo, and next to him a bartender who provides service that is hardly seen here, turns a high counter of a pizzeria into an urban hot spot.
Here's a new addition that is slowly entering the menu and next to it is a Negroni that doesn't need to be touched, because it arrived perfect even then (Clementine gin, that's the secret, for nothing).
That simple, that good.
And now, a pizza that goes swimming in the sea.
Shake Shack in Israel
The line is gone, the burger remains, it's time to pounce
To the full article
Don't stop improving.
La Tigra/Walla! system, Yaniv Granot
That simple, that good.
La Tigra/Walla! system, Yaniv Granot
Yuval Ben Naria's butcher-fish deli is the fast-growing retail arm of Taizo and his a, which succeeds in providing an excellent base for home-cooked meals, minimizing potential mistakes and maximizing aspirations.
Its Florentine branch was located not far from La Tigra, and the old dialogue between him and Dodi Afriat and Yron Segal, the owner, was natural, but very far from the pool of "Operation Grandma".
That is, he started as slowly as possible, and only now increases to the maximum.
The dream of everyone involved - apart from perhaps the skeptical staff, who even softened in the end in light of his own results - was to connect the dough to the fish.
It's tricky, and Israeli versions of the past presented nothing more than a trick on this subject.
Italy, on the other hand, is a different story, and Afriat knows how to mediate good and appetizing stories from there on platters that speak land and sea at the same time.
And so, experiment and more experiment, error and mistakes, and here it is.
The best there is.
The best there is.
La Tigra/Walla! system, Yaniv Granot
The second tray provoked even greater skepticism before its arrival, and a huge silence after it.
Silence as an acknowledgment, silence as an acknowledgment
The two yachts leading this summit conference (the official plan is to continue with the special menu until April, but there is no way this thing will just drop out of our lives without a fight) are "Yama Toro Hamachi Pizza" and "Yama Salmon Pizza".
The first combines gilli corn cream, parmesan, San Marzano tomato sauce, olive oil, green chili, toro hamachi, mozzarella from Campania, wasabi aioli, chives and nori seaweed hairs (NIS 98), and somehow manages to do it without high waves And without shipwrecks.
On the contrary, everything here is calm, from the meaty-juicy fish cubes to the wasabi and nori, from the yellow of the corn to the red of the tomatoes, and with the mozzarella and parmesan.
Again, it is read as chaos, but devoured as harmony.
The second tray provoked even greater skepticism before its arrival, and a huge silence after it.
Silence as an admission (of a mistake) and silence as thanks (for this excellent mistake).
Here there is a trinity of cream sauce and mozzarella cheese and crème fraîche waiting for the salmon carpaccio, and then you also get, as an efficient package deal like no other, ikora bazuka, fennel leaves, honey, white horseradish and lemon zest (NIS 108).
Basically, a variation on a salmon and cream cheese sandwich of a morning.
When you delve deeper into resolutions, you realize that this is not just a "variation", but a score.
These two are joined first by a bright fish, not Italian but completely in its place, in the form of blue fin tuna sashimi, with citrus ponzo, purikake and salsa of olive oil, chili and green onion (NIS 62).
Fish at its best, with some flavor enhancers, before the pizza, who would have believed.
The best of the sea.
La Tigra/Walla! system, Yaniv Granot
The serenade that is "La Tigra" continues to sing without fakes in the neighborhood, with an increasing volume, confident in himself, but still insisting on practicing his abilities every day.
They didn't just widen here, and not just the belt.
The pizzas from the beginning - 15 in number - drive the mind and soul crazy in an almost brutal elimination process, forcing you to come back, and come back more.
Even before that, the tabon brings out a tight and powerful set of table-opening dishes, each of which is a must - "edges" of pizza, for those who can't resist, and cauliflower with a great punchy sauce, "Maria Neve salad" with risotto and a Caesar bowl, and also Sweet potato and cheese brulee with a caramel crust and a mound of sour cream, strong orange, very strong.
Then come the desserts - grilled pineapple in a tabon, classic-classic tiramisu and a sweet pizza rich in bananas and caramel - and further emphasize the myth of the separate stomach.
Eat Naples and die, says the old neon sign.
To eat Napoli in Tel Aviv, and live, you reply.
Seafood pizzas by Yuval Ben Naria Wima, La Tigra Pizzeria, Yedidia Frankel 9, Tel Aviv, 03-6325359
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Yuval Ben Naria