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've long realized that almost every other week there's some "International Day of..." here, and in our places, that's a good enough reason for an event).
A guest chef and a hosting chef, a restaurant that disguises itself and a team that swaps places, why not, actually. A dish that receives its own spotlight (and walls), but also a "hole in the wall" worth mentioning. Eilat and Haifa, Sharon and Shfela, and Tel Aviv (but not just it, in any way).
In short, get the scoop on Israel's food news. And this time - friendly packages to the point of saturation and cuts that will last you until Independence Day, meals ready for a small gathering, and a traditional touch feeding celebrations for 76 years. And that's just the first course.
Bon appétit!
DeliMark, Rishon LeZion
The delightful deli of Adi and Oren in the Nahalat Yehuda neighborhood covers all possible corners for you daily and every weekend practically, so no wonder the family is going all out for Passover too.
What to order? Salad refrigerators await with Waldorf (NIS 89 per kilo) and spicy Moroccan carrot (NIS 59 per kilo), home-made horseradish and of course, tahini eggplant, fiery red shakshuka, and quinoa tabbouleh, chopped liver (NIS 99 per kilo), pickled herring (spicy or friendlier), egg salad, and an intriguing vinaigrette salad in Russian style.
From there, onto the sides like crispy oven-baked potatoes (NIS 49 per kilo), at least four versions of rice (white and festive, Oshpelo, and with added tarragon-almonds), colorful antipasti, gefilte fish, and a lively chicken soup that will go alongside, cigars stuffed with pulled meat, tzimmes, and stuffed grape leaves.
The mains ramp up with grilled lamb chops and shawarma, lemon chicken stew or Gondi, spicy harissa and festive shoulder of lamb with almonds and root vegetables, and also slices of tongue (NIS 145 per kilo), meatballs in hummus-tahini sauce and an impressive Asado stew with Jerusalem artichoke.
More? Fried sole and Danish fillet, brisket and salmon, and also fish patties - why not after all - and jars of pickles, spreads, and hot sauces.
To finish off, because we haven't eaten enough, there are also decadent and kosher desserts in parallel, including baked cheesecake and crunchy pistachio cream pie, rich chocolate soufflé, and deep and smooth fudge.
Another chuckle is the self-assembly of full meals for the indecisive, organizing for you a holiday table without mistakes - from six diners who only eat vegetarian to ten hungry meat lovers.
Sender, Tel Aviv
Zami Shraiber's urban institution has been serving Eastern-European (and Israeli, actually) cuisine for 76 years, and is gearing up for Passover with its proven hits, and much more.
What to order? Gefilte fish of course (NIS 18-35), stuffed fish and spicy Moroccan fish (NIS 45), haroset (NIS 30-80, depending on your sharpness tolerance), chopped liver and also tahini, genuine chopped liver (NIS 35), liter jars of pickles and egg salad with schmaltz of course.
There are also stuffed matzo balls, potato and fried onion, Romanian eggplant salad, stuffed peppers (meaty or vegetarian), a typical seder plate (NIS 199), stuffed fish head and crushed leg, chicken soup and soup with kneidlach, Asado essentials calf in the oven (NIS 77), beef shoulder, tongue in sauce, artichokes, goose neck in orange and plum sauce, schnitzel in matzo meal, and also oven-baked chicken with dried fruits and beef patties in sauce.
More? Sweet and sour tzimmes or sautéed beans, honey and cinnamon potatoes and white sesame rice, and also desserts like chocolate mousse cake, "Zamaret Ha'aretz" roll (with walnuts, pistachios, honey, and coconut), and a palate of dried fruits.
Mire Golan
The northern meat celebration that is the Golan Shepherd's Association weakens throughout the year on local beef born and raised at a level, and operates in parallel to strengthen Israeli agriculture, in the north and generally. All this goodness jumps onto the holiday table from its butcher shop, and through carefully crafted packages for the Seder night and Passover, and even beyond.
What to order? Osso buco of lamb or T-bone asado or brisket, ground beef or lamb cubes for goulash, great burgers and wine to blend independently by their side, exceptional steaks and plump sausages, caviar salt, and apple cider.
Alongside them, there are also built-in packages, decision-makers, and joy increasers. A festive eve + midday holiday package (NIS 1,711) includes entrecote cut, asado cut, lamb goulash, lamb sausages with lamb, Romanian kebabs, goose sausages, 2 T-bones, the burger, an asado package (lamb), Garnache wine, apple cider, and caviar salt.
The festive eve package (NIS 1,118) includes a tenderloin cut, 1 kg minced beef, apple cider, and caviar salt.
The indulgent midday holiday package (NIS 406) includes a similar steak cut, 1 kg minced beef, apple cider, and caviar salt.
The unforgettable midday holiday package (NIS 1,096) includes lamb sausages with lamb, Eastern kebabs, goose sausages, 2 T-bones, 2 medallion fillets, an asado package (lamb), Garnache wine, and avocado oil.
Marinado
The northern meat powerhouse has known for years to take its giant collection and tailor it to personal and private celebrations, as well as to multi-participant parties. In recent years, it has taken this talent and sharpened it into "grab and go" packages that demand so little from the home cook, it's almost embarrassing (others, we're doing just fine with the guilt feelings).
What to order? Organic iron steak and Angus ribeye, mini chorizo sausages and plank steak, short rib and vacio, ground meat for kebabs and Eastern lamb kebabs, whole smoked chicken and chicken soup kit, lamb chop and roast beef, and also chopped liver, green tahini, "Sicilian eggplant," Babaganoush, and what's called here "Galilean haroset." Definitely.
Alongside them, there are the same packages, giant ready and spiced cuts, that come with a beautiful purpose-made pot (or without it). Cubes of lamb in silan and onion (NIS 289 per 1.5 kg of meat, including a pot, NIS 139 per kg without a pot), for example, calf ribs with plums and onions (NIS 289 per 1.5 kg of meat, including a pot, NIS 119 per kg without a pot), and also whole and disjointed chicken, stuffed with turkey meat and chopped vegetables, seasoned with a marinade of silan and triakki, disassembled lamb roast beef.