Delicasa: The owner was recruited by Order 8 and still serves
A few weeks before the outbreak of the war, Delicasa opened in Rambam Square in Rambam Park – a small and intimate place that serves as a deli during the day, and from 18:00 pm turns into a neighborhood wine bar. On October 7, the owner, Yuval Tal, was called to enlist under Order 8, and as a result, the business was closed for an extended period of time and ran into difficulties.
Although Tal is still being recruited, the place has recently been reopened by a small staff. In an emotional turn, the owner invited the residents of the area to jump, support and break the routine a bit, with the first glass of wine being complimentary.
Dellicasa's story went viral, with the mayor of Ramat Gan also sharing it. The buzz apparently did its job, and in recent evenings quite a few people visit the renewed square of the city enjoying a good drink and an equally good breeze.
Delikasa,
What to eat (and especially drink): Dozens of types of wines from Israel and around the world, as well as salads, cheese platters, tapas, pizzas and more. During the daytime, deli products can be purchased at home.
Delicasa, 5 Rambam Square, Ramat Gan. kosher
Giardino in Old Jaffa: The restaurant and hotel mobilized to donate
Giardino restaurant opened about a month before the outbreak of an iron sword war in a magical courtyard, hidden within the walls of a 19th-century French building of the Jaffa Hotel in Old Jaffa. It was opened by two chefs from the Dalal restaurant in Neve Tzedek - Shahar Biton and Bar Zenger. The prestigious menu they created is based on Mediterranean ingredients from local suppliers.
Crispy net fish, photo: Anatoly Michaelo
These days the restaurant has reopened with a limited menu, all of which offer a 20% discount. "No, we haven't returned to normal yet. It won't happen so quickly," the restaurant explains, adding: "But we believe it's time to get out a bit, breathe some air, enjoy the beautiful courtyard and pleasant air while also supporting our many local suppliers."
In the first two weeks, the entire hotel, and the restaurant in particular, enlisted in a volunteer and donation system, and hundreds of dishes a day came out of the restaurant, which reached evacuees and bereaved families. Bed linen, soaps, towels and coffee makers were donated. Alongside this, the hotel opened its doors and prepared to receive evacuated families.
The limited menu is divided into appetizers such as Jaffa Port fish sashimi and Israeli summer fruit (82 shekels) or beef cubanye wrapped in chard leaves (78 shekels), "pans" section with dishes such as potato gnocchi with pumpkin and za'atar whipped cream, green vegetables and dry vermouth (104 shekels) or locus linguine (108 shekels).
A courtyard surrounded by an ancient building, photo: Amit Giron
In normal times, the menu also has a "grill in Josper" section with dishes such as half a free chicken roasted in a green leafy dish and Lilliput potatoes in a dough wrap (NIS 152) and Mediterranean sea bass fillet with burnt onion cream, onion scabs and blue cheese, leek confit in butter and black onion powder (NIS 148).
Louis Pasteur 2, Tel Aviv-Yafo
Arianna: The Invested Launch Event Cancelled
On October 10, the festive launch event of Arianna was supposed to take place - a new wine bar in Kfar Saba whose goal is to bring wine culture to the Sharon region. The event, of course, did not take place on schedule, and chef-owner Ron Elkobi (who is also the owner of the Boqueria in Petah Tikva) had to postpone the plans. Now the place is open again and welcoming the people of the area.
"We worked for months on opening our special wine bar. We set up a launch event, the guests were invited and the design was already prepared, but plans are separate from reality, and like everyone else, we got up for Black Shabbat," says Alkobi. "Now, about a month later, we are opening Haryana again in order to maintain the sanity of the team and preserve its knowledge, to continue the implementation process we started and of course, to give customers the option to ventilate in the difficult situation we find ourselves in."
Ariana
What to eat: In addition to the rich alcoholic offering, which besides wines also includes cocktails, spritzes and various alcohols, Arianna's food menu is varied. You'll find pizzas (margarita or fungi), salads or fish fillets, carpaccio or sashimi, vegetable-based dishes like mushroom skewers or tabun roasted beets, and desserts like tropical brulee, raspberry pancotta cream and chocolate nemesis.
Arianna, Atir Yeda 2, Kfar Saba
Tassa: The stage emptied and the music stopped
Food, drinks and music - this is the "Holy Trinity" that characterizes Tel Aviv's Tassa, a restaurant and bar that invites you to come, snack and sip something, and if you are already there then also enjoy a good musical performance. Behind the project are Pri Attia - a creator and repairer of musical instruments who works with the best artists in Israel, singer Yifat Tasha (of whom the place is named), and her partner Eyal Levy. The three joined them Chef Shahar Levy (HaShobach), who advised on all matters related to building the menu, and Executive Chef Asher Shmulevich (Ni-Shai).
"We opened Tassa just before the war," says Attia. "The place began to take on its special character, combining fine music and good food - and then it was cut off. Last week, in light of the audience's requests and the understanding that music heals and unites, we decided to reopen and prepared an initial, pleasant and comforting line of performances. We feel the crowd that is coming, and how good it is for them."
TASSA - Mushroom_Stories, Photo: Snir (Sufgi) Guetta
Tassa provides two types of musical experiences: free performances by young artists interested in exposure, and paid performances by well-known and older artists.
What to eat: "Tapujas" (oven batter potatoes, fenugreek, dry ginger, mint tomato salsa and black garlic tahini); eggplant in miso (eggplant, white miso, kefir lime, shata, tahini and carambavolta); "mushroom stories" (focaccia, cream for black garlic birch, portobello, pickled shimeji and charred forest mushroom); pani puri (sea fish tartare, shallots, red chili and passion fruit mint chutney); "Meadow Blanco tavern" (almond garlic cream, pickled chili, coriander, shallots and charred green onions) and more.
Tassa, Hayesod 4, Tel Aviv
Harmony and Dining Room: "Before the war it was nothing short of amazing"
Before the outbreak of the war, the Avidan Brothers Group (Concierge, Distribution, Municipal and more) opened two new locations. HARMONY - a cocktail bar and chef restaurant - opened in a central location in Nes Ziona on the corner of Rothschild and Weizmann streets. The Dining Room opens as a kind of neighborhood bistro, which operates from noon, and in the evening turns into a cool cocktail bar.
"We saw that the lowland region lacked this kind of Harmony product, one in which entertainment combines all worlds, among other things, the world of cocktails. We took a two-story place in a central area in Nes Ziona," says Raz Avidan, one of the owners. "Before the war and during the renovation, people were already in anticipation, and when Harmony opened, the feedback was excellent. He literally took off and started talking about him all over the area and then Black Saturday came. It's true that it's hard for all businesses, but for a business that's just beginning to enter consciousness, it's much harder."
Harmony,
What format are you operating in now?
"In a limited format, the situation is difficult. The humiliation hit a lot of rockets and there were evenings that we opened and the day after there was an alarm, so you cut back in the kitchen and cut back on the staff. Even our partners, who are the managers of the place, were drafted into the reserves and this is their first bar. They didn't even set foot in their business."
Shortly after the war began, the Dining Room, which opened a week and a half before it broke out, resumed operations. "A few days after the war began, the place began to operate in the format of deliveries from Walt. It's a communal place, part of the neighborhood and there's a shelter across the street, but these aren't the numbers that were a week and a half before the war – so it was nothing short of amazing."
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