A fragile period sweeps restaurants in Israel: the “lobby” remains

By the time the current wave of Corona passed, terrorist attacks had begun, and once again restaurants remained almost orphaned. Restaurants in Israel are going through a fragile period – certainly in those in cities like Jaffa, Acre, and Nazareth. In such turmoil, only strong restaurants survive. This is the “Lounge”, which we have been accompanying for more than a decade. These days it celebrates 15 years – first as a small restaurant in Nahalat Binyamin, and in more recent years inside a restored 1920’s building where the timeless “sect” also lived until its closure.

The “Hall” knew its ups and downs during this period; It’s such a fortune that the owner, Yossi Ben Udis, was able to make something out of nothing: As the oldest Somali in Israel, he developed his own wine shop, Château de Galilei, and turned it into a small powerhouse. “As a child, I worked as a wine sorter in the warehouses of Ferid Hagliil’s farm, while I lived in Hatzor Haglilit,” he says. “During this period, I dreamed of producing my own series of wines that would encourage the cultivation of grapes in the Galilee and create employment opportunities for the people of the North.” Today the winery can boast a series of medals from important competitions and an announcement from Somalia that “the winery will soon lead the restaurant, and not vice versa”.

Anyway, we came to eat, and as usual – we were not disappointed. Baked artichokes to us looked like an ordinary dish about to get boring, but the waiter promised to love it, and rightly enough: More than two artichoke halves, slices of goat cheese and pesto, were placed in a hot skillet containing mushrooms and cherry tomatoes. In fact, this is the antithesis of the definition of “boring” – the dish is exciting, innovative, and very tasty (64 shekels).

We were less attached to the roasted eggplant dish – although it was properly prepared, very large quantities of tahini, beetroot sauce and pine nuts were poured over it, in a dish that had too much of everything: too many colours, too many flavours. tasting? Delicious, but good, the minimalist spirit of Meir Adoni had a streak on this dish (52 shekels).

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We can not give up the main course which is a symbol and masterpiece of the “Lounge”. Lightly sliced ​​sirloin is served with a hot stone robe, and diners take on the task of searing it and dipping in a mustard spread. The cuts of meat are mainly local meat grown in the Golan Heights and aged for three to four weeks in aging rooms to give the meat a stronger flavour. Burning toy always adds interest, but the truth is that the end result goes beyond activity – it’s just delicious, fresh and original. Mandatory portion despite the price (142 shekels).

“The Hall”, Talmud Hall 4, Tel Aviv, 03-5660013 (non-kosher)

food news

deep in the earth
In honor of this holiday, Hashomer Hahadash set out on a wonderful journey across the country and collected recipes from farmers and farmers for delicious kosher foods, the raw materials of which were grown, nurtured, grown and collected in the fields, greenhouses, and orchards of the land of Israel. All of these appear in the book “From the Underworld”. The numbers behind each recipe represent the beautiful face and story of the Jewish people in the Land of Israel: the farmers, volunteers, workers and apprentices of the Hashomer Hahadash family, breeders and laborers who work the land every day, reaping its fruits and ensuring the nation’s food security. The book is available for free download on the Hashomer Hahadash website.

The book “From the Underworld” (Photo: Al Yacht).

a slice of fun
In the range between cooking a seder meal alone for all the guests and ordering all the dishes to be served, there is also an intermediate method: ordering ready-made pieces, which the same host puts them in the oven according to the instructions. Meat chain Merindo offers specialty, ready-to-cook cuts from chefs for the holiday, including whole, boneless chicken stuffed with turkey and dried fruit in teriyaki and sesame dressing (pictured, NIS 79 per kilo).

Lamb chops stuffed with minced meat and pine nuts in an olive oil and herbs seasoning (109 shekels per kilo) and shelled spit stuffed with veal ribs, peaches and pine nuts in a mustard and sesame dressing (129 shekels per kilo). We prepared one of the dishes and enjoyed it very much – everything is fresh, made with care and presented in a clean and aesthetic way. Your job is mostly to listen to the instructions, and if you will, it wouldn’t be a lie to say “I cooked on my own”.

Boneless chicken (Photo: Anatoly Michaelo)Boneless chicken (Photo: Anatoly Michaelo)

Merindo, a boutique butchery chain across the country, details on the website

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