From Waste to Taste, Lab 7:1
The second season of Tel Aviv's food and cocktail adventures opens, inviting the city's food lovers to dive into an entire November binge of creativity. This time, just months after its technology challenge, Lab 7:1 brings together chefs and culinary talents to focus on sustainability and waste reduction. Each chef will headline a pair of evenings, showcasing dishes paired with vodka cocktails.
Chef Shirel Berger will kick things off on November 25-26, followed by Asaf Doctor on November 18-19 and Yaniv Gur-Arieh on November 11-12, all joined by culinary expert Ofer Sasson. Among the inventive dishes will be smoked Medjool carpaccio with apple essence and chili oil, masahan injera with chicken in grape molasses and sumac onions, sashimi with citrus zest and citron koshu, freekeh flour tacos with barbacoa and vegetables in beef fat, and dessert items like melon rind in syrup with almond yogurt and fizzy melon drink. Cost: NIS 280 per couple for a six-dish bar menu (excluding drinks).
Gush Basar, Ashkelon
Chef Dudu Fadlon’s burger specialty expands from Sde Uziya, bringing a hearty new diner-style menu to Ashkelon's academic district. Gush Basar features his signature indulgent patties, now in new forms and flavors.
Highlights include the "Sushi Gush" (a skewer of entrecôte and asado wrapped in tortilla), wings with sweet-spicy sauce, campfire-roasted sweet potatoes topped with smoked meat, asado crepes, and nuggets. The burgers here are a hefty 225 grams of entrecôte and asado, stacked high with ingredients like goose shank, onion jam, shredded goose, fried egg, guacamole, grilled chicken breast, mini merguez, amba aioli injection, and even crispy onions. Additional items include a toasty sandwich with goose meat, "Chicken Gush" (sweet-spicy chicken nuggets with goose, coleslaw, and honey-mustard aioli), premium entrecôte with potato wedges, and colorful cocktails to wash it all down.
Gush Basar
Dizengoff Center Food Market
Tel Aviv's beloved food stall district has been refreshed, adding seven enticing new spots to its already tempting collection.
Offerings now include German-Israeli baked goods from Zeit für Brot Bakery, boutique Israeli wines at Rewine, curated local products and tastings at “The Foragers,” and hearty soups at "Soup Juice." Other new additions are Yonatan Gerby's "Banana Loti" (also offering mango sticky rice), the mochi balls of Little Moon, and B’Likemach’s gluten-free patisserie-boulangerie with its tempting array of pastries.
Dizengoff Center Food Market
Thursday Nights at Café Asif
Tel Aviv’s food and culture center extends its hours to make Thursdays even more exciting as weekends approach. Café Asif will stay open later, creating an inviting pre-weekend experience.
Diners can enjoy dishes like cheese and lettuce plate with rooftop-grown tarragon vinaigrette, sea fish sashimi with tea infusion, and Dan River trout gravlax. Other highlights include tomato salad with goat cheese and honey, "Pigs in a Blanket" made with Eran Bick sausage, veal cheek in herb stew with pasta sheet, and honey-sea salt tart for dessert. All paired with rotating wine by the glass, delicatessen-bottled wines, vermouth spritz, Negroni, basil smash from the rooftop, and dry martinis.