Classic dishes from Southern US kitchens come to Florentine • New winter events and menus at old restaurants • Food news

• Texas arrives in Tel Aviv

  Photo:

  Boaz Lavie

Winter, which is currently at its peak, brings us warm with tasty and tasty dishes, and the restaurants act accordingly and offer luxurious dishes. This February, there are culinary events in Tel Aviv that you shouldn't miss, especially if you are an amateur foodie. We've chosen the most intriguing places for you.

The Texas barbecue lands in the Florentine neighborhood

Texas Barbecue // Photo: Boaz Lavie

The new "Texas Barbecue" restaurant opened at the Florentine Quarter and serves, according to the Texan tradition, smoked meats, burgers and corrupt sandwiches and other classic dishes straight from Southern American kitchens.

The restaurant is launching a menu that serves iconic dishes and in the center stands the southern barbecue with a free serve. The preparation is done from an open kitchen and in front of the diners, who are partners in the whole process of preparing and preparing the dishes. The chunks of meat are treated using the traditional method as they are extruded and sung in a unique spice blend and enter whole to smoking and slow roasting using the Low & Slow low heat method for an additional 14 hours.

The menu is divided into starters and dividers, smoked meats by weight or unit and portions in a brioche bun. Among the dishes on the menu: Opening dishes: Chicken & Waffle - Crispy chicken in Sriracha-maple sauce on Belgian waffle, chopped chives, black sesame (NIS 38). Chunks by weight by weight: brisket (NIS 27 per 100 grams), bone marinated asado (NIS 32 per 100 grams), smoked beef sausage with mustard - wasabi (NIS 28 per unit). In the bun: Smashburger / Double, M served, homemade ketchup page, chipotle aioli, burnt onion jam, Texan pickles, peppercorn and grilled rose alongside selections such as secret cheese sauce, decadent asado with barbecue whiskey and more.

Florentine Quartet, Solomon Road 43, Tel Aviv
Opening Hours: Sun-Sat 5 pm-9pm
Phone: 03-6768661

MeatKitchen is launching its new home

Sashimi Tuna // Photo by Nimrod Saunders

Last October, the Bigel Alon restaurant closed and is currently opening in a new and double-size location in the Tel Aviv port, on the ruins of the mythical TLV club. The amount of investment in moving to the new location is about NIS 3 million.

Mitt Kitchen The port version has 350 seats. The restaurant's chef, Nadav Netzer, who led "Mitt Kitchen" since its inception, joins the talented young chef Harel Amram, who has won over the kitchens of Jaffa Tel Aviv and Massa, and offers the restaurant's flagship dishes. , Such as a veal almond dish with chickpeas, diced tahini, parsley, pine nuts, Moroccan cigar, schipka vinaigrette and lamb (NIS 76), seared sirloin on Jerusalem artichoke cream, schnitzel egg, portabello confit, mustard and thyme beef, And a hazelnut bar (NIS 64), and a Rossini tornado - beef fillet and goose liver with truffle mashed potatoes, olive oil twill, confit garlic, beef and cherries (NIS 197).

Among the new dishes: a soft polenta made from fresh corn, served with winter mushrooms sautéed in white wine and thyme, walnuts, basil chips, truffle oil and chestnut (NIS 62). Burnt tomato ravioli - with eggplant heart, lemon garlic sauce, Turkish spinach stew with connexa tomatoes, tassos olive powder, pine nuts and fries (NIS 78) and Nebraska sirloin - served alongside potato mashed potatoes, garlic confit, carrots, potato Beef axis and shallots (NIS 155).

Activity time:
Sun-Wed: 12: 00-00: 00
T: 12: 00-00: 00
F: Lunch - Events only
Saturday: An hour after Saturday's departure - 1 p.m.

February Roots in Claro

Claro // Photo: Afik Gabay

During February, Chef Ran Shmueli's Claro restaurant brings the root vegetables to the forefront. These include beets, lures, colorways, carrots, radishes and more, which are now at the peak of their season.

The dishes include colorful carrots - carrot vinaigrette, walnut oil, sugared hazelnuts (NIS 56), turbot - Turkish spinach, onion cream, sliced ​​almonds and Caesar sauce (NIS 62) Root salad - beets, carrots, aromatic leaves, lemon and garlic vinaigrette (NIS 62) and Sabrina beet dessert, yogurt cream, beet pharmacy (NIS 48).

23 Fourth Street, corner of David Eleazar
Phone: 03-6017777

Winter ramen menu of urban Quito Kato

Quito Cato, Ramen // Photo: Jonathan Ben Haim

Yama Sun, who leads the kitchen of the Japanese dining house at Dizengoff Center, has begun offering a new special menu of warm ramen. Featured dishes include Miso Ramen VEG-Ramen Noodles (Wheat), Tofu, Dashi, Shimji Mushrooms and Seasonal Vegetables in Tempura (NIS 64), Raman Koreasufo Dashi-based Soup with Udon Noodles, Meat, Spinach, Wakama, Tofu Inari and Mushrooms Namco (NIS 76), chicken ramen - chicken and sesame-based soup, udon noodles, chicken, tofu, eggplant, shiitake mushrooms, bamboo, onions and green onions (NIS 76).

Dizengoff 64. The corner of Dizengoff and Bar Giora Streets, TA
Opening Hours:
12 a.m. to 4 p.m.
Business A-T 12: 00-17: 00
Aparthotel from 5 pm to 7 pm.

Phone: 03-778-1101

Social Club opens the decade

Bistro Social Club // Photo: Afik Gabay

The Social Club celebrates its decade of founding and launches a series of culinary evenings with some of Israel's leading chefs, who will give a personal interpretation of the place's culinary line.

On the first evening, which will be held on February 11, starting at 7:00 pm, will star alongside Chef Zvika Strauss Chef Sharon Cohen of Shiloh, where Strauss began his culinary journey. As part of the union, Sharon will give a personal commentary on the Social Club's culinary line, emphasizing dishes based on fresh fish and seafood. The second evening, scheduled for March 18, will be hosted by Chef Michael Gratofsky of Bistro "Michael" in the Western Galilee who will prepare a menu that includes various twists for classic flag dishes. On the third evening, scheduled for 25/2, a new cocktail menu will be launched at the production of Daria Mehuta and Mosh Budnik. Another evening, Chef Omer Miller will be hosting a special with hamburger and pizza specials from "Sous & Sons" and "Pizza Grandfather" at the Social Club. .


Rothschild Boulevard 45, Tel Aviv

Opening hours: Sunday-Thursday, Saturday 2: 00-19: 00, Friday 3: 00-18: 00

Phone: 03-5601114.

Local Burton Carpie celebrates 4th Birthday with festive dishes

Burton // Photo: Meital Salomon

On January 31, 20, from 1pm to 7pm, Burton Carpie Local will celebrate a birthday with a unique event and a variety of unique dishes specially made for the celebration. Among the dishes to be served are traditional crepes cake, the cake consists of layers upon layers of sweet crepes from buckwheat batter with a variety of special and different fillings at no cost to the event goers.

Additional dishes include gratin bacon - gratin served on horseradish cream, Dutch amantel cheese, green onions, potatoes, confit garlic, premium lamb bacon strips, coarse salt and pepper (NIS 44), eggplant-white, eggplant, Potato, tomato, red onion, green beans, raw tahini, garlic, coriander, spicy and rocket (NIS 36), and more.

Ibn Gvirol 52 TA, 22 Washington Boulevard.

Opening hours: Mon - 12: 00-00: 00, and 10: 00-17: 00, Mon: 12: 00-00: 00

Carnivore Meat Workshop at the Lounge Restaurant

Carnivores workshop // Photo: Afik Gabay

This Tuesday, starting at 8pm, there will be a carnival meat workshop at the lounge restaurant. As part of the event, a professional meat workshop will be held in which participants will learn about beef varieties, aging methods, different chunks, how to make them at home and much more information and useful from meat expert Elad Sapir

Among the dishes to be served at the event are Japanese Vogo - chunky chunks of Japanese Vogo meat grown in the Golan Heights, Porterhouse - old-fashioned sirloin and filet on the connecting bone for about 40 days, and beef and herbs - chopped sirloin chunks in a mix of herbs and pistachios.

Cost of training and meal: NIS 350 per person including dessert wines and light drinks.

Talmud Hall 4 Tel Aviv.

Opening hours: A-V: 18: 30-00: 00, Q: 13: 00-00: 00.

Phone: 03-5660013.

Shchopak Restaurant celebrates its 25th birthday

Shchufek. Whole fish in the oven // Photo: Afik Gabay

The veteran fish and seafood restaurant that Chopak celebrates a birthday with entrees, wine glasses and desserts for NIS 25. The festivities take place every February.

Among the dishes that will be served at the birthday celebrations, you will find seabass seafood - fresh and fresh seafood, with ginger, olive oil, lemon, onion and coriander. Seafood Soup - Soup fish soup with a variety of seafood, fresh sprouts and fried garlic. Bavarian-flavored bolognese and bolognese - layers of creme brulee and vanilla cream and their sons a caramelized dough twill.

Ben Yehuda 256 TA.
Mon-Fri: 12: 00-23: 00

Phone: 03-5441973.

Yasu Restaurant Launches Greek Cooks Buffet

Chef Aviv Moshe and the kitchen staff who start preparing for the new Yasu cooks buffet // Photo: my social

Chef Aviv Moshe launches Mondays of a happy Greek cookery buffet at the Yasu restaurant. The bartenders will be replaced by cooks who will take out a free buffet of Greek dishes with an opening cocktail based on Ozu.

Among the dishes you will find a variety of huge salads, olives, spices, prawns and dishes such as sashimi on ice, couscous with stew, eggplant cups, field tomato salad, Harima, tortillini artichokes and many other dishes and of course desserts.
Greek buffet breakfast price: NIS 159 excluding drinks.

Yasu Restaurant, 105 Hayarkon, Tel Aviv

Mondays from 9pm to 9pm during February.
Phone: 03-6031719

Dinner & Show at Whiskey Bar Museum

Dinner & Show - Whiskey Bar Museum // Photo: Gilad Artzi

The concept that brings together leading chefs with specialty whiskey bottles hosts Chef Raz Rahab from OCD Restaurant on Sunday, along with The Glenlivet Whiskey. The hosted chefs will create new dishes and build an exclusive five-course menu for a one-time evening that is perfectly matched to the whiskey and the unique atmosphere that characterizes the place.

A master chef will prepare the following dishes: chicken and pea soup, Jerusalem artichoke sashimi and strawberries, gospel cabbage and a bowl of white carrots, duck and eggplant and honey butterfly, tahini sorbet and red grapefruit. Tonight's favorite chef will star as the special for a whole month and will be honored with the Whiskey Bar Museum menu.

Price: NIS 300-350 per guest for a five-course chef's dinner, five dishes of whiskey and a live performance. Tickets are sold in advance.

David Elazar 27, Sharona Complex, Tel Aviv

Opening Hours:
Sunday to 12:00 until the last customer
Saturday night from Saturday night until the last of the customers
Phone: 03-9551105

Winters in Sushi Zushi

Saka Osimono // Photo: Asaf Carla

The 12-branch luxury sushi chain Sushi, which has about 12 branches in Poland, was first introduced two months ago in Tel Aviv, and is now renewed on a special winter menu that includes dishes like sushi sushi duck - tempura duck with soy sauce and oranges, served with chopped fruit (NIS 80). Roast sirloin in a sweet sauce with soy, sesame and hot peppers (NIS 85). Saka Teriyaki - Salmon marinated in teriyaki sauce, served with bok choy and top guard jam (NIS 90), Tom Kai soup, lemon soup and traditional Thai coconut with cilantro mushroom cream with chicken (NIS 48) and more.

Herzl 2, Tel Aviv.

Hours: Sunday to Saturday 12: 00-00: 00.

Phone: 03-7761555.

Chef Tunisian Shabbat dinner Barak Aharoni

Couscous fish and fruits Elena // Photo: Shiran Agami

Chef Queen Barak Aharoni's Saturday dinner at the "Elena" restaurant in the Norman Hotel is currently returning in a new format, which is a tribute to Tunisian food. The meal, served every Saturday at noon from 12:30 to 3:00 pm, expresses Aharoni's interpretation of traditional sectarian dishes from his parents' home and nearby regional kitchens. This time, the culinary journey will be devoted to accompanying diners to the chef's Tunisian roots, at a fixed price of NIS 149 per diner.

The meal opens in a tray that includes a selection of dishes and salads served as a centerpiece such as a pumpkin-roasted vegetable salad, including tomatoes, eggplants and peppers with capers, spicy marmalade - tomato salad, peppers and hot peppers cooked over a small fire, handmade chickpeas and grated chickpeas. Served with traditional bread.

Among the main dishes will be fish couscous and mussels - deep-sea fish, young turnips and seasonal fish with handmade couscous, crystal shrimp brick with potatoes and arisa and more. In addition, sweets like almond marzipan and sponge will be served.

Elena, Nahmani 23-25 ​​TA.

Saturdays 12: 00-15: 30
Phone: 03-5435400