When a business owner plans to move somewhere, he takes a certain risk.
Customers may not get to the new place, the moving costs will not necessarily justify themselves, and maybe a thousand more things will go wrong along the way (who said a global epidemic and did not get it?).
But this does not seem to be the case with the "brothers", who have traveled a "huge" distance of only about 200 meters to a new place, even on the same street.
After about a decade in the former residence of the restaurant in Ibn Gvirol, it recently moved to the nearby American Zionist House complex.
Even before entering the place, you see outside the restaurant that the owner, Assaf and Yotam Doktor and their partner Yaron Ramon, intend to maintain the atmosphere of the previous location in the current place as well.
"After a decade of activity, the move to the great and central location of the House of American Zionism was born out of the increase in activity and the desire to centralize all our work under one roof," the three said.
But with all due respect to the important visibility of the restaurant, what really matters is the reason why customers flock en masse to the "brothers" - the food.
Just like in the previous Mishkan, here too everything is successful and delicious, as if nothing has changed, and in the case of this restaurant, to say that nothing has changed is the biggest compliment there is because it is a restaurant that is full to capacity at almost any hour of the day.
The brothers, Noam Pressman
The qualities of the place are already felt in the starters: the gibbon was mediocre, but it is already the "fault" of the cheese, not those who made it.
In contrast, the cauliflower frying and dipped beets were addictive at a level that if we did not know we were on an important journalistic mission and expected quite a few more dishes - we would take more of them.
From there we continued to the leaf salad (lettuce iceberg, selenova, herbs, toasted pecans, charred hay cheese, vinaigrette sauce, sesame and mustard) which was very large in two respects - size and taste.
The combination of all the ingredients together with excellent seasoning made it no less than a delicacy, one that you can not stop eating from.
Its price (52 NIS) very much justifies the size of the dish and its flavors, and I can definitely say that it was one of the best salads I have eaten lately.
The brothers, Noam Pressman
Another vegetarian dish I ate with my wife was the wrap, which was just "wow!".
This is a long-cooked Arabian cabbage that also includes olive oil, white wine, herbs, roasted cherry tomatoes, chimichurri and hyssop, and it was so tender that it felt like it was swimming in its mouth.
The white wine softened the cabbage and gave it flavors I never thought could come out of this vegetable, but lo and behold, this is further proof that people make mistakes sometimes (I wish I only had such mistakes).
But with all due respect to the vegetarian dishes, we also wanted to enjoy the meats the place has to offer - and oh oh, how much we enjoyed them.
I allowed myself to steal some of the bites from the schnitzel served to my little one (who is approaching by huge steps to age 3), and it was thin, crispy and made to be exact.
If he hadn’t eliminated me with his look for daring to eat from his dish, I probably would have eliminated his schnitzel without batting an eyelid (but less so the chips, which were a little dry for my taste).
Later, my wife enjoyed a sea fish kebab that came with Majdara "Ivy", herbs, tomatoes and yogurt - and I admit that even I, as someone who does not like fish, was impressed by this dish.
The flavors were not intense and the dish was just the right amount of refinement, and I have no doubt that the fish placed on the plate looked at us from above, from the fish paradise, and said to itself "Wow, that was worth it".
I opted for another main course, shish kebab, which came on a grilled saluf alongside grilled meats, pistachios, purple onions, herbs and yogurt.
The saluf was superfluous, because it dripped with oil and was a little tasteless, but the rest of the dish was an injury bull.
Every bite of meat was rich in flavors, and the combination with the accompanying vegetables made a fun mess in the mouth.
The brothers, Noam Pressman
Finally, of course, we had to take desserts - although I was bloated and satisfied, but the desserts have a separate stomach, so we did not worry.
The chocolate tart was absolutely classic, and the whipped cream and caramel lifted it and helped it make happy.
In contrast, the bassbus was several levels above it.
The plum and crème fraîche have made this dessert a real feast, one that can be eaten a thousand more times and re-excited each time.
The almost casual transition of the “brothers” was not felt in any way in the food, and that is the most important thing but every diner who comes to his favorite restaurant: you do not care about one change or another, you want to get the same food you love.
Everything in this place is sweetened (aspire to waiters who have met the customer load very nicely), and the food remains excellent as it is.
In Tekel's, this is what really matters - the food, and in the "brothers" they do it in the best way.
"The Brothers", Ibn Gvirol 26 (American Zionist House), Tel Aviv
Sunday to Saturday - starting at 12:00