All the openings (and closings too, if only we didn't have to), new menus and limited edition dishes, festivals and holidays, special meals and once-a-year events (we wanted to write about New Year's Eve, but we realized long ago that almost every other week there's some "International Day" here, and in our places, that's a good enough reason for an event).
A guest chef and a hosting chef, why not. A restaurant that dresses up and a team that swaps places, sure. A dish that gets its own roof (and walls), but also a "hole in the wall" worth reporting. Eilat and Haifa, the Sharon and the Shfela, and Tel Aviv (but definitely not just it).
In short, get to know Israel's food news. And this time - promises, aspirations, winks, and launches. And that's just the first course.
Bon Appétit!
Moshik Roth, Qumran
The Israeli celebrity chef joins the leadership team of the Tel Aviv restaurant and introduces a new menu, Mediterranean of course.
You'll find here, among other things, risotto from the sea bar, crispy locust cubes, beef tartare tacos, and a Josper-grilled Chalwa, as well as exciting promises for exciting Israeli cuisine, and a revealing side of Roth, reflecting a different aspect from his well-known sophistication.
Guy Gamzo, Kav Rakia
The unconventional chef collaborates with the Boston group and the Production Forum, promising a "special premium street-food menu" to be launched at the fun compound in Ariel Sharon Park with the opening of the performance season, and the rise of Keren Peles on stage (Thursday, April 11).
Expect here, among other things, Japanese winks in the form of banh mi sandwiches with chicken yakitori, spicy salmon or shiitake tartare, Chinese cabbage salad with coriander, mint, Japanese sesame vinaigrette, and teriyaki koji, as well as poke bowls with salmon and edamame beans, tofu and rice or Japanese schnitzel.
New Menu, Gaston
The kosher steakhouse at Ben Gurion Airport City is refreshing and upgrading with homage to New York meat institutions, and of course, a classic, carnivorous atmosphere.
You'll find here, among other things, a filet mignon tagliata on a hot plate, beef tartare in panipuri, white sea bass with yellow cherry tomatoes gaspacho, liver pate with fig jam, the burger and also aged cuts like prime rib and 400-gram Chateaubriand, and indulgent specials with maple and bourbon sauce.
New Menu, New Branch, New Catering, Middle East
The tasty grill from East Tel Aviv is expanding and evolving, offering triple launches, with another location, menu refreshments, and also hospitality and events services.
The new branch, on Menachem Begin Street in the city, maintains the Middle Eastern concept of course, and strengthens it with a well-groomed atmosphere, vegan shawarma, salads and hummus bowls, not forgetting, heaven forbid, the famous tempura chips, and on the side.
New Menu, Moriah
The vegan restaurant in Moriah Boulevard (of course) in Haifa is refreshing and adding new dishes inspired by Asia.
You'll find here, among other things, tofu tikka masala, Vietnamese noodle salad with spicy chili jam sauce, "Japanese plate" with tofu steak in teriyaki sauce, shiitake, very green vegetables, brown rice, and salad, potato-filled dumplings and also a raw cocoa mousse tart and chia pudding with forest fruit coulis for dessert.