Twenty Boom
20 days, nine dishes, two desserts and one Michelin star.
20 Days By American Express is an international culinary venture sponsored by American Express, as part of which a chef (Oliver Peña from the Spanish Michelin restaurant "Enigma") and a mixologist (Mark Alvarez, one of the world's leading restaurants) will come to Israel to collaborate with a local chef and pastry chef (Or Ginsburg from the restaurants Salas and Kichokai and Nurit Quote from The Pastry Box).
The result is a shared restaurant for four, which will operate for 20 days only, between September 2 and 24 in the culinary space adjacent to Ginsberg's restaurant in Jaffa (Amiad 10, Flea Market, Tel Aviv).
Each day there will be two rounds of service, at 6:45 p.m. and at 9:30 p.m., and the price of the meal (of nine dishes and two desserts, yes?) is NIS 449 per person, not including wine, but American Express card holders will receive a discount of NIS 120 per order .
for further details
Standing: Chef Oliver Peña and Nourit Tsitayat, sitting on the right Chef Or Ginsburg and mixologist Mark Alvarez, photo: Yichat
Mexico Corner Frishman
Tequila Patron opens Playa Patron - three exciting evenings where Nadav and Daniel's Coco Thai restaurant (Frishman Beach, Tel Aviv), with the addition of chef Gabriel Israel and Imperial, will turn into a luxurious Mexican beach club.
What does that actually mean?
Between August 24 and 26, starting at 18:00 in the evening, the restaurant will be decorated in a Mexican atmosphere and will serve a menu that combines Mexican cuisine (by Gabriel) and Thai cuisine (by Nadav and Daniel).
Among the dishes that will be served: Taco El Pastor (mexican shawarma in marinade, pineapple, pickled onion, cilantro and chipotle aioli, served with a wheat tortilla);
Taco Fella (Patron tempura fish, rice noodles, Thai leaf salad, cilantro, ginger, chipotle aioli, crispy garlic and corn tortilla);
Nachos, corn ribs and more.
And what about the tequila?
It's good that you asked, because the Mexican feast also boasts four cool Patron-based cocktails, including Frozen Paloma (Patron tequila, silver, lime, yuzu, grapefruit, papaya, cinnamon, chalafino and oregano);
and Tulum Breeze (Patron tequila, rapsado, honey-mint, pineapple juice, lime and peach liqueur).
Patron special at Koko Thai, photo: Itamar Ginsburg
Shahar Culinary in Sderot
There is something to eat in Sderot.
After the "Dawn" operation and the days of siege that preceded it in the southern city, the municipality of Sderot and the Sderot Development Fund are launching the "Bite Sderoti" campaign, which is designed to strengthen the food business in the city.
As part of the project, visitors to Sderot will be able to purchase a tasting book that will allow them to tour the local restaurants, and sample kosher dishes such as burika aslit, Tunisian meatball, arais in tabon, sabih, handmade lemon arak, self-made knapa and more.
The price of a card is NIS 110, and it will be enough for visits to six-seven restaurants.
Alon Davidi, mayor of Sderot, said that "This is our best answer to terrorism. I invite everyone to come to the city, enjoy the tasting menu we have put together, experience for a moment our life in the city with the high-quality community, the amazing people and the incomparable resilience."
Jump in, it will be delicious.
Bis Shdroti, photo: Yaniv Vakanin
Learning from the stomach
Attilio is a new cooking school in Or Yehuda, which was founded by chef Michael Katz (formerly the head chef of the Adom restaurant group and a teacher at the Cordon Bleu school in London), and the culinary entrepreneur Chiko Karolitsky, with an investment of more than three million shekels.
The uniqueness of this culinary institution is the three study tracks it offers: for professional cooks and pastry chefs who wish to advance in the field, for foodies who are cooking enthusiasts who want to upgrade their hobby, and also for teenagers aged 14-18, who aspire to integrate into the culinary world earlier than usual, and receive a professional cooking certificate.
The school conducts strict admission tests, so only 24 students are admitted to each course, the length of which ranges from 12 to 90 lessons and even includes restaurant tours and lectures by leading chefs and entrepreneurs.
Also, the school offers a vegan cooking course - the first of its kind in Israel.
For details: attilio.co.il.
"Atilio" cooking school, photo: Yossi Moyal
bites
The Garden Story Coffee Group refreshes its menu of fizzy drinks with three new shakes: "Sharon's Reese's Shake" (squeezable vanilla ice cream, Reese's chocolate bar, peanut butter and whipped cream);
Vanilla cookie shake (squeezable vanilla ice cream, white Hershey's chocolate bar, cookie cream, white Hershey's coins with cookies and whipped cream; and chocolate shake (chocolate ice cream, Hershey's chocolate drops, whipped cream and Hershey's chocolate sauce. In short, don't shake it off.
New smoothies at Cafe Gan Sefer, photo: Courtesy of "Cafe Gan Sefer"
Ruthie Brodo's delicatessen has finally arrived at Wolt, and from now on you can order home the chain's favorite dishes and delicacies, such as St. Honore puffs, the well-known Kofi Bar cheesecake, a variety of bread products, pastries, salads, sandwiches, cheeses, sausages and also foods to heat at home Like fritters, stuffed, lasagna, samosas, chicken, mashed potatoes, rice and much more.
The service is currently offered in the Tel Aviv, Ramat Gan and Givatayim area.
Delicatsen arrive at Volt, photo: Yechats Volt
What is the right time for brunch?
It turns out all day.
Indeed, the main bistro bar Tsi Rotch 64 (Rothschild 64) provides a brunch menu during all hours of the day. Available around the clock: grilled cheese toast (NIS 48); avocado on sourdough toast (NIS 45, served until 8:00 p.m. ); smoked salmon on an American bagel (NIS 49); breakfast sandwich in brioche (NIS 36); handmade vine leaves (NIS 46); and breakfast and coffee (NIS 67, also served until 8:00 p.m.).
Rotch's new brunch, photo: David Moyal
Lola Martin in Herzliya (Sderot Abba Even 10) is renewing itself with happy hour: on Sundays to Thursdays between 17:00 and 20:00 you will receive a 20 percent discount on the entire menu, and one plus one on the alcohol menu.
Worth.
And if you have already arrived, you are invited to take a look at the updated menu created by restaurateur Efi Allof and chef Saleh Kurdi, which includes dishes such as carpaccio of locusts (NIS 79);
Farewell sashimi (NIS 69);
Kobania fish (NIS 59);
and a Marrakesh cigar (long-cooked lamb filling cigar - NIS 59).
Cubania of the Lola Martin restaurant, photo: David Moyal
You don't see a blur: the Farouk restaurant in the flea market (Ravi Ada 6, Tel Aviv) is launching a new brunch menu, served from 10:30 a.m. to 12:30 p.m.
The Buhariim collection from Chef Alon Barnea's kitchen: avocado toast (NIS 48);
French toast (NIS 51);
Cheese borax (NIS 61);
Beet salad and broken cheese (NIS 64);
And a vitamin salad rich in iron (black lentils, kale, rocket, spinach, feta cheese, etc. - NIS 62).
Reservations must be made in advance.
Farouk's breakfast in the market, photo: courtesy of Farouk in the market
Capella, the bar-lounge from the Knox Group (28 Ha'Rava, Tel Aviv, Hajjaj Towers), offers a new summer menu by Chef Shaf Shabtai.
Here's a taste of what awaits you there, above the rooftops of Tel Aviv: Roman salmon salad (lettuce, salmon, onion and Parmesan aioli - NIS 68);
Peanut tuna tartare (pepper sauce, burnt eggplant aioli, coated peanuts and lime - NIS 66);
mushroom dim sum (coconut, galangal, caramel dates, red cherry and basil - NIS 65);
Roast beef toast (garlic sauce, lettuce and pickles on the side - NIS 68);
And Capella souplaki (smoked chicken and goose, garlic sauce, purple onion, blush and cucumber - NIS 69).
Summer menu in the chapel, photo: Assaf Carla
Asai on the way.
The Lolly Lounge-Restaurant in Gordon Beach, Tel Aviv, is a member of the Acai brand Sambazon and allows anyone who is less interested in sitting down, to order fruity and refreshing take-away bowls.
Snacking in front of the waves: a bowl of acai, spirulina or pitaya (plus banana, granola, coconut and chia seeds);
Fruit ice creams, as well as a selection of smoothies, salads, sandwiches, beers and cans of wine and cocktails.
Samba Zone's asai comes to loli, photo: Assaf Karla
Straight from Bnei Brak to your Shabbat table: from now on every Friday you can get the well-known challahs of the Vizhnitz Bakery from Bnei Brak half-free online.
They are soft on the inside, crispy on the outside, sweet, fragrant and... well, you get the idea.
Shabbat Shalom.
Halot Viznich half free, photo: Yehsat
New, cool and hearty in the KFC chain: Sundae Hearts dessert - vanilla ice cream plus gummy candies in the shape of hearts, which are great for a story.
We didn't know that the colonel was such a romantic type. 11 shekels.
KFC gummy hearts Sunday, photo: public relations
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