Several types of flour, decade-old sourdough and quality mozzarella. Boutique 180's pizza/Dimitri Pomzen - Carla agency
I've been writing about restaurants, food and cooking for quite some time now, but really, I've never experienced a damn/crazy/unique period (delete the unnecessary, actually maybe you shouldn't delete because everything is true) like this one. This is not the corona, where everyone was bored, bars turned into pot shops to keep the staff, and coffee shops turned into bread and pastry shops to fit under the "essential workplace" category. It's much more than that.
Places that opened before October seven were closed, perhaps because they did not fit the national mindset. Veteran restaurants found themselves without staff, with everyone on reserve (I'm not even mentioning places of young guys who were part of the staff at the Nova festival with all that implies, I've also come across those) and everyone is trying to juggle and keep their sanity.
The sunset is just a bonus. Pizza 180/Dimitri Pomzen - Carla agency
"After zero support from the municipality, and after token support from the property owners, I realized I had to do something"
The cafe of Boutique 180, a designed hostel on Tel Aviv's seafront at the corner of Yona HaNavi Street that has been operating successfully for the past two and a half years, is no longer a cafe, but a pizzeria.
Maayan Simcha, one of the owners of the place, reveals that in the first days of the war he was simply left alone. "After the seventh of October, in less than 24 hours everyone including everyone mobilized. The partners, managers and all of our personnel put on uniforms and disappeared for long weeks. I sat at home and after a few days I realized that it's amazing that everyone is in the reserves, but the rent keeps going down and the property tax keeps coming when the business closed".
He tells, his tone becoming slightly nervous. "After zero support from the municipality, and after symbolic support from the property owners, I realized that I had to do something. I'm not the type to give up easily. What's more, the war dragged on and winter suddenly started, and fewer people came to the beach and the boardwalk. I decided to change my products completely and appeal to everyone who stayed to work from home And to all the evacuees from the south and the north who arrived in Tel Aviv."
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And there is also the affordable Hafi Havar. Pizza with pepperoni from Boutique 180/Dmitry Pomzen
After Mayan finishes talking about the government and the municipality, he calms down and starts talking enthusiastically about the pizzas, revealing a completely disturbed sense of humor
The result is a series of pizzas that came out mainly in deliveries all over Tel Aviv. The dough is prepared from several types of flour, with a ten-year-old sourdough, high-quality mozzarella, a secret sauce and a formidable oven that operates at a temperature of 450 degrees.
After Mayan finishes talking about the government and the municipality, he calms down and starts talking enthusiastically about the pizzas, revealing a completely disturbed sense of humor. "I dedicated their names to our team that keeps us in reserve. A pizza that I called 'Amit's Pizza' is dedicated to a friend who is allergic to lactose and it comes with an addition of cheese mix - Mozzarella, Emmental, Cheddar and Gruyere for a price of NIS 89. Guy keeps kosher so the pizza named after him comes With mozzarella cheese, pepperoni and fermented chili (also NIS 89), and there are also interesting small dishes such as chicken bites, a new cocktail menu and draft beer."
A good idea at the time, it just got better. Pizza 180/Dimitri Pomzen - Carla agency
"If my pizza suddenly arrives cold, I can't compensate the customer. Walt informs me that they have already compensated him, so they left in front of him fine and I left the restaurant that sent a cold and untasty pizza"
But if you were accidentally exposed to the new pizzeria in the Walt app, or to rumors about a hot new pizza that arrives at your door, another change has arrived. "Spring is coming, the weather is already warming up and right now we opened the place to the public again, with the beautiful sunsets and the beach atmosphere. Sending pizzas to the whole city was a good idea at the time, but I'm a little tired of working with Walt. I don't have direct contact with the customer and I don't know the couriers If my pizza suddenly arrives cold, I can't compensate the customer. Walt informs me that they have already compensated him, so they left in front of him fine and I left the restaurant that sent a cold and not tasty pizza. We chose to concentrate more on the customers who come here. Either to sit down, or Literally take food to the beach."
This choice also probably led to the most profitable deal for lovers of romance and sunsets, when between the hours of 17:00 and 19:00 there is a 50% discount on the drink menu and a 30% discount on the food. "A couple can come here for a date, including sunset, pizza and an alcoholic drink, and leave for less than a hundred shekels, sit on the spot or simply take everything in a takeaway to the boardwalk or the beach," he sums up enthusiastically.
Pizza 180, Yona Hanavi 2, Tel Aviv, Sunday-Saturday 12:00-00:00, 054-2388868
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