Greek Salon, Herzliya: Growth and Hope from Black Saturday
Chef Guy Peretz experienced a great personal tragedy on October 7. Eli Ouzan, his sous chef, best friend and confidant, was murdered at Zikim Beach while fishing with his father, Arie.
Three months later, Peretz opens Salon Greek in its new location, this time the location is the Daniel Hotel in Herzliya, facing the sea. The restaurant's bar commemorates Ozan z"l and displays joint photos of him and Peretz. In addition, all proceeds from one permanent table in the restaurant will go to donations for IDF soldiers. The restaurant also provides a 15 percent discount to soldiers and members of the security forces, and transfers five percent of its total profits to associations that work on behalf of soldiers. Exciting and admirable.
A meal at a Greek salon in Herzliya, photo: Yonatan Ben Haim
Despite the grief, the veteran chef continues to do what he loves and knows best: hosting diners for a kosher, high-quality and invested Greek-Mediterranean culinary experience that brings, as much as possible, the beaches of Mykonos to the shores of the Sharon. The dairy fish menu is the highlight here, and includes an impressive selection of authentic delicacies: it is recommended to start with a Greek culinary bagel (scordelia spread, lemon cream, pepper cream and garlic confit - NIS 24); Try a few mezes such as Greek egg salad (caramelized onions, dill and green onions - 34 NIS), pandzero salta (beet cheese and honey with olive oil and roasted almonds - 38 NIS), anchovies in salt (slices of tomato, onion and hot pepper - 44 NIS), and of course tzatziki (olive oil, oregano and cucumber coils - 34 NIS).
Then move on to an appetizer (or two), such as a locus cigar (lettuce, tahini and arisa - 74 shekels) or dolmades (vine leaves filled with lemon rice on tzatziki and pickled lemons - 58 shekels), and assuming there is room left, move on to the fish or pasta mains - like a pan of fish patties (tomato stew, chickpeas, garlic and peppers - 139 shekels); Fish gyros (Greek pita, tahini Har Bracha, fried onions and grilled vegetables - 139 NIS), and labneh dumplings or ricotta and spinach (88 NIS). The comprehensive menu also offers a variety of Greek pastries, salads and raw fish.
The Greek spirit is not only expressed in the food, but also in the atmosphere: from time to time the restaurant hosts singers from Greece and Israel for an evening of music, dancing and, if possible and despite everything - a little joy.
Greek Salon, Daniel Hotel, 60 Eli Landau Boulevard, Herzliya. Kosher.
Guy Peretz in a Greek living room, photo: Yonatan Ben Haim
Hoffman, Rishon LeZion: Coming to Life in Wine City
Hoffman is a local bar and wine shop located on HaSade Street, a step away from busy Rothschild Street, which provides residents of Rishon LeZion and the surrounding area with a small, neighborhood and intimate place to meet with friends, relax, sip and taste.
The place is entrusted to Rotem Lev Ari, a native of Rishon LeZion, who studied the secrets of wine at WSET (the Israeli representative office of the World School of Wine and Alcohol). As fate would have it, the most suitable location she found to open the bar was right on the street where she grew up. "It was important for me to bring something to the first one that it doesn't have, a different drinking experience," Lev Ari clarifies. "Hoffman is an unassuming neighborhood wine bar. I would like to allow my clients to drink different wines that they have not tried before, but in a pleasant manner that makes them feel comfortable."
Wine bar and shop, photo: Gil Aviram
Indeed, most of the wines here, carefully selected and imported from Europe, carry unfamiliar labels and will be difficult to encounter in conventional stores. You will also find wines from special Israeli wineries, all served in the right glasses, at the right temperature and alongside snacks that do not steal the presentation of the wine, but will definitely close a corner for those who arrive hungry. On the menu: a plate of charcuterie with mustard and cornishes (79 shekels); smoked and pickled fish plate with crème fraiche (82 NIS); a plate of Barkan cheeses with homemade confiture (66 NIS); and a plate of breads with butter, olive oil, balsamic, olives and spicy (24 shekels).
Sit at the bar, on a couch, indoors or outside, check out the wine range using the updated paper board, and if you're not sure what to order, they'll be happy to advise.
Hoffman, HaSadeh 12, Rishon LeZion.
Neighborhood and intimate, photo: Gil Aviram
Brasserie 22, Petah Tikva: Paris corner of Malabas
Both start with the letter F, but come on: it's pretty hard to find too much similarity between the City of Light and the Mother of the Colonies. It's difficult, but we still managed to find one common thread: Brasserie 22, a designed, elegant and spacious food court that recently opened opposite Petah Tikva's bustling Yachin Center complex, aspires to bring to the east of Gush Dan the atmosphere and chic of the French capital. Meanwhile, based on the fact that the place is almost filled to capacity in the evenings, the mission was successfully carried out.
The Parisian inspiration comes first of all from the owner (and designer) of Brasserie 22, Erez Aviv (Bordeaux wine bar, Cafe Meyer, Rubina and more), after receiving it from his many trips to Europe. In addition to an indoor seating space, you will also find an extra-large bar and an outdoor deck - for any kind of entertainment - social, couple or family. On the walls of the restaurant, it is promised, there will be temporary art exhibitions by local artists.
Brasserie 22, Photo: Haim Yosef
The menu, on the other hand, does not focus on French cuisine, but offers an eclectic and cross-style variety of delicacies, signed by the chef Maayan Rare (who previously advised Pat Vinny, Roladin, Cafe Alma, Schnit Pizza and more). starters such as leek falafel (cheese, sour cream, tomato dip and parmesan - 44 NIS); seared red tuna (pepper crust, Caesar aioli, tomatoes, almonds, chili and herbs on bruschetta - 56 NIS); As well as mains such as fish fillet on gnocchi (roasted in a stone oven, butter, cream, artichoke, kalamata olives and chili - 96 NIS; or linguini bolognese (stew of beef, root vegetables, herbs and tomatoes - 69 NIS); giant schnitzel (fries or mashed potatoes - 69 NIS) and hamburger (aioli, vegetables and fries - 72 NIS); They are a representative glimpse into the selection of dishes that appeal to environmental workers, partygoers and families.
And there are also deals: during weekdays (excluding weekends), from 16:00 to 19:30, 25% discount is offered on the entire menu, and from 22:00 to 01:00 there is 1+1 on all alcohol (excluding cocktails). How do you really say "happy hours" in French?
Brasserie 22, Shaham 22, Petah Tikva.
How do you say happy hours in French?, Photo: Haim Yosef
Kololo, Petah Tikva: Elaborate cocktails and jubilations
This stylish cocktail bar from the DNA group (Whiskey Bar Museum, Lager and Ale, Kitchen 94 and more) was supposed to open even before the war, but reality took its course and the launch was postponed until recently. It was worth the wait. The place concocts a variety of quality and special alcoholic drinks, which are a shame to start sipping before taking pictures and sharing. Add to this an equally up-to-date and varied menu, and you get an alcoholic-gastronomic grind that will probably join your list of favorite destinations in Petah Tikva.
What do you drink? Sassy Red (kettle vodka-based cocktail, lemon juice, pomegranate juice and lychee and strawberry flavors - 1 NIS); K Smash (a twist on the classic basil smash, fortified with herb liqueur, cucumber, allspice, and charred rosemary with fresh lime - 52 shekels); Tiki Vibe (a fruity cocktail served each time in a different Tiki glass, based on Captain Morgan Spice, banana puree, berry syrup, orange juice and pineapple juice - NIS 52); and Power Slam (smoking "shark" cocktail, Hennessy cognac, blood orange liqueur, fresh lime and elderberry flower syrup - NIS 52) and others.
Kololo, Photo: Assaf Carla
And what do we eat? popcorn (corn kernels wrapped in tempura alongside spicy mayonnaise - 42 shekels); Caribbean cigar (cigar leaf stuffed with chicken hearts, livers, chicken and brown onions - 54 NIS); deconstructed asado pretzel (pickle, spicy mayonnaise, rocket and chips - 72 NIS); Fish gyros (filet for deconstructed shine on flat bread, with herbs, olive oil and lemon - 88 NIS) and more.
Kololo, Shaham 36, Petah Tikva.
Cocktail in Kololo, photo: Assaf Carla
Oscar Bistro & Bar, Holon: Kosher Irish Roots
If the name sounds familiar to you, you're not mistaken: Oscar Bistro & Bar replaces the Irish bar Oscar Wilde in the Azrieli Center in Holon. The concept and design have been completely changed, and now the place serves a kosher meat menu with a European-Middle Eastern twist, alongside a meticulous wine and cocktail menu based on the wineries of the country.
The place is open from noon, when it caters to the workers of the area, and in the evening caters to young partygoers and families. A glimpse of the menu: Scottish egg (soft boiled egg wrapped in deconstructed chorizo and covered with breadcrumbs, alongside pepper salsa - 48 shekels); tacos asado (avocado cream, pickled onions, coriander and burnt vegetable salsa - 62 NIS); sirloin tataki (corn cream, pico de gayo and coriander - 66 NIS); Toluca ceviche (cubes of salmon, green onions, chili, avocado cream, coriander and red onions - 68 NIS); asado sofrito (Jerusalem sofrito in the oven with deconstructed asado and potatoes - 89 NIS); Supreme chicken (roasted on the panalche and served on smoked wheat freaks with Madagascar pepper sauce - 88 NIS); and entrecote steak (330 grams accompanied by Madagascar pepper sauce and fries - 179 NIS).
Oscar Bistro & Bar, Azrieli Center, HaRokmim corner of Lahav 26, Holon. Kosher.
Oscar, Cinematography: Assaf Carla
Saku, Hod Hasharon: Automatic Japanese
Digital Japanese restaurant? An upgraded Asian fast food eatery? Try both. Sacco ("blossom" in the language of the Land of the Rising Sun) is a new fast-casual chain, which opened its first branch a few days ago in the Meex Sharonim complex in Hod Hasharon. The goal is to give sushi lovers (and ramen, and gyoza, and bans) the experience of a sweet street restaurant in Tokyo, and orders are made independently through advanced digital menus (Japan is a technological powerhouse after all, isn't it?).
Waiting patiently for you at the delicious end of the chopsticks: Denisa Roll (avocado, canafio, chives and cucumber wrapped in bream, wasabi peas and lemon fillet - NIS 56); spicy roll cells (bream, coriander, canafio, carrots and chili puree wrapped in sweet potato, miso and crispy shallots - 54 NIS); New Skin Spicy Roll (tempura salmon, cucumber, spicy mayonnaise and green onions wrapped in raw salmon, chili and lemon - 56 NIS); chicken gyoza (48 NIS); Beef, chicken or vegan ramen (69-65 NIS) and quite a few other vegan options. More branches, the DNA Group promises, are on the way.
Saco, Meex Sharonim complex, Harkon 2, Hod Hasharon.
Sacco, Photo: Dimitri Pomzen Kerala Agency
Madaftana, Daliyat al-Carmel: Hospitality Druze Asli
Madaphthanna, or "host house" in Hebrew, opened last September, but now it's shifting gears and going into full operation. The restaurant is headed by chef Salem Shehadeh - who has a history of two decades as a chef in quite a few hotels (including Crowne Plaza City Tel Aviv), who together with his wife, Sofia, fulfilled a dream and opened a restaurant in the community where he lives.
Seasoning from Daphtana, Photo: Gilad Herschlag
The menu is based on Druze and Mediterranean cuisine, and boasts a large selection of fresh fish. First: a variety of hummus types (39 NIS); Majdara (39 NIS); stuffed vine leaves (45 NIS), tabula salad (49 NIS); and fattoush salad (49 shekels). Mains: grilled chicken breast in orange sauce (79 NIS); Double chicken maclova (100 NIS); double veal mansaf (100 NIS); and grilled salmon with stir-fried vegetables (120 shekels). Reservations are recommended.
Madaftana, Policeman's Square, Daliyat al-Carmel.
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