Shawarma Weisberg, Tel Aviv/Yaniv Garnot
Erez Komarovski refuses to vacate
.
His energy reminds a little of soldiers on their first day in the UNSC who didn't get the long-awaited assignment, and now use the power of negation to change world orders. For them, in the overwhelming majority of cases, it doesn't really help, probably rightly so. For him, almost as usual, it works, most rightly Yes.
Erez Komarovsky refuses to be a refugee
, certainly in his own country. The man-made wasteland that is almost the entire north of the country at the moment - certainly in the area of his home in the Galilee where he died - could have oppressed any person with few animals. What is "possible"? Certainly oppressive. But He arrives. He travels. He walks along the paths and continues to tell the world about grass and beds, about vegetables that come out of the ground and about cats that do not respond to alarms. It is quiet there, and it is noisy there, but neither the silence nor the noise penetrates his life. I.
Erez Komarovsky refuses to be poor
. Instead he works How fun that this is his choice.
who dares, wins.
Shawarma Weissberg
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Shawarma Weisberg did not have time to celebrate four months of activity in the Sharona complex in Tel Aviv, and went into a forced ceasefire.
The days passed and turned into weeks.
The weeks fell silent and the calendar showed months, until the question marks rose almost by themselves, and the doubts crept into the head.
Could this be it?
Well, it was indeed a long hiatus, but now it's back.
Dare we say even better?
Let's dare, why not.
We were taught that courage should win, and we all hope that this is not one of the concepts.
"The time has come, finally," Komarovski greeted.
Of course, he told about the missing workers and the staff members who were recruited for long-term reserves, but he added at the same time that this stop was not hermetic, and was used for strenuous work on the shawarma.
Yes, one of the best shawarmas in Tel Aviv - a city that in recent years has launched shawarmas every week, more or less - wanted to improve.
The result is "wai wai wai squared", as he defined it.
The meat, the pita bread, and the moving story about grandfather
Shawarma Weisberg by Erez Komarovsky: Everything they said is true, and everything they said is not enough
To the full article
Refuses to evacuate.
Komarovsky/Asaf Carla
The menu has been tightened and resurrected in its slim version.
But this is the last thin you will meet through the doors
And so, the menu was tightened and resurrected in its slim version.
But this is the last skinny you'll meet through the doors.
The yellow turmeric pita is still here (and still proves that not everything that seems to be a gimmick is indeed one, and you should sometimes shed cynicism from your smile), and inside it is built a great dish, a meat architecture that takes care of both the aesthetics and the taste, and then lets you run wild and get dirty and destroy everything but also rebuild everything , And so on.
In addition to the pita (shawarma with tahini, sahug, red onion, vegetables and "inflating" fries, in the same homage to the legendary eateries of the Bezalel market, NIS 51), there is also a plate version (NIS 72) and a salad (shawarma with tomatoes, olives, cucumber, kohlrabi, purple onion and greens, NIS 67), and the same excellent Sabih (NIS 32) - admittedly subject to eggplant-egg-vegetable frameworks, but breaking conventions and above all delicious.
most delicious.
Whoah whoah whoah in the square.
Shawarma Weisberg/Asaf Karla
"The reopening signifies another small normalization of life now"
Komarovsky talks about seasonality, and is not afraid to talk about seasonality in a shawarma diner.
True, the meat is the base and the pita is the shell, but let him play with what is fresh now and you will see how each time there is a different version of shawarma, more correct for now.
"The reopening of 'Weisberg' symbolizes another small normalization of life now", he described, I missed it very much and now we can maybe bring back some fun, great fun, to everyone's everyday life, and make 'Baladi Chic' whole again".
more correct for now.
Shawarma Weisberg/Asaf Karla
Baladi Schick, and her complete, were back in action even before Weisberg, and showed Komarovsky the way - the same way, with some necessary detours and happy intersections.
He spent February on a guest tour of Tel Aviv's leading food bars, and took the opportunity to listen and learn, to see with his eyes the "new generation" and to make it clear - like this, on the road, without explosive statements - that he still belongs.
Not to mention taboo.
These evenings took place with Guy Arish in Santi, with Raz Rahab in Terza, and with Guy Gamzo in Helena, and will now be used for mutual cooking by the trio, the result of which are pots of food signed with their names, which are brought home from Sharona, and put inside, in the private kitchen, a complete, hot and warming meal.
Taboo.
The pots of Gamzo, Rahab and Komarovsky/Assaf Carla
Guy Arish's Tunisian gesture has already ended, but Rahab and Gamzo are still stomping on the pots - first noisily, then quietly, with only the sounds of eating.
Rahab and Komarovski prepared a "Mom's Chicken" pot (available until March 21, NIS 265 per pot that will easily feed four) with chicken meatballs and cabbage in a red sauce with root vegetables.
This stew is much red and even more colorful, it may be Rahab's home, but it's also pretty much the home of all of us, with seasoning that takes from here and there, soft vegetables that still manage to keep their identity, and chicken that to say "falls off the bone" is almost offensive.
It does not fall off the bone, it surrenders itself to the fork and the spoon.
Gamzo's pot (March 24-28, NIS 295) attacks from another side of the globe, but lands right here, bull.
It has chicken meatballs with vegetables, Jerusalem artichokes, potatoes and chickpeas on rice that starts out white, browns as you go down with it, and rewards this journey with perfectly brown crispness in a layer that has touched the metal.
"Happy Shirazi rice pot", they called it here.
exactly.
"A great way to feel."
Komarovsky/Asaf Carla
"Our chefs are amazing, they have seen the world and also know how to connect it to what is right for Israel"
Komarovsky juggles words and pots, describes wonderful services in these food bars, and super energies - from him to the audience, and back.
He connects well between the culture of the instant cooks and the reality TV veterans who in their own eyes are entitled to a restaurant, and immediately, but knows how to differentiate, distinguish, and never belittles.
"Our chefs are amazing, they have seen the world and also know how to connect it to what is right for Israel," he described, "also the new, young audience is like that. Sophisticated and up-to-date, traveled places and done things and now wants to eat properly and drink properly. For me, this is a great way to feel it , feel them, and move on, more."
Pots by Raz Rahab (until March 21) and Guy Gamzo (March 24-28) at Bloody Chic, and Shawarma Weisberg on all other days, Menachem Begin 121, Azrieli Sharona Tower (1st floor, entrance also from the Sharona complex), Tel Aviv, 072-3305730
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