The Israeli restaurant world has been going through upheavals, shocks and processes in recent years. Some are blessed, others really unfortunate. The reasons, befitting the psychological reality in which we live, are varied - say Corona (oh, how we would like a relative peace of a global epidemic right now), say another military operation, say a terrible war that exacts terrible prices, both mentally and economically.
Shall we continue with the waves that are constantly hitting restaurants? Please - the cost of living (if the tomatoes and chicken become more expensive for us at the supermarket, don't worry, the restaurateurs don't get unnecessary discounts), and we'll also add the railway works in Tel Aviv that simply blocked the country's main culinary scene in one noisy and dirty traffic jam. And the restaurants? Some improvise, some despair, most try to adapt to the existing situation.
A graceful phenomenon that has developed in recent years is a welcome spillover of nice places outside of the greater Dan block, places that are intended for the crowd in the satellite cities, who used to get into the car for a twenty-minute drive (in the evening, let's not exaggerate) also to sit down for a cup of coffee and a slice of cake in a quality boulangerie, Just to breathe a bit of fashionable urbanity, a crowd that today permeates the thought of entering Tel Aviv. Restaurants that want to make a statement are opening in Holon and also in Herzliya.
Regev is Regev Yehezkel, a resident of the city, a chef with a past in culinary establishments from a different and distant Tel Aviv reality, such as Carmela Banachala or Mel and Michel (where he also served as the head chef) which for many years were part of the delicious mythology of the first Hebrew city.
From there, he moved to Sebastian's kitchen, until the corona arrived in full force, "I found myself sitting at home in lockdown and thinking about what to do," he says, "I started making pizzas at home for the neighborhood and neighbors. It started to catch and catch. From supplementing income, I found myself every day Makes 30-40 pizzas. Finally, the choice to open a neighborhood pizzeria was simple and easy, because there was a very strong demand for it and I had a reputation in the area."
Regev brought all his knowledge and created a chef's kitchen, as it allows him to come with the children after school or class and solve the matter of dinner. "What the customer tastes here stands shoulder to shoulder with the best restaurants I've worked in," he clarified, "but the atmosphere and prices take everything to a more accessible matter. There are pastas and pizzas here, but I make the dough and sauces from scratch, my pasta dishes are prepared from fresh pasta that I Prepares on the spot."
The small space is dedicated to a huge tabon with a rotating stone and the kitchen itself, and in the shell there is a small counter and individual tables. Most of Regev's strength comes from the outside extension. In the back of a relatively new commercial center in a new neighborhood as well (Zebulon neighborhood, although everyone calls it Hana Rubina, after the street that surrounds the block which itself is named after the mythological actress), with everything overlooking a large lawn and spaces that also give the option of a glass of wine in front of a beautiful sunset and a place for the children to run and discharge energies.
In the pasta section, there are the usual suspects that are suitable for everyone, such as rosé, tomatoes and cream for NIS 44, but Regev's circus starts with specials, with tomato butter gnocchi, asparagus and mozzarella (NIS 58), and black pasta with Parmesan and truffles (NIS 64), chestnut ravioli With cream of corn and spinach (66 NIS) and also cheese ravioli, with cream of garlic and lemon, herbs, roasted cherry tomatoes and almonds (66 NIS).
The dishes do stand out in front of any restaurant, even though some of the tables are wooden KKL-Junk tables. The restaurant is kosher, it caters to everyone, or as the elderly grandfather said to his daughter and his granddaughters who sat next to us, "I have no idea what to order, everything looks good here. Don't worry about me, I'll eat whatever you order."
There are also starters such as cheese arancini in tomato butter (NIS 42) or roasted beets served with goat cheese, salted pecans, and balsamic (NIS 38). I will also mention the prices of the drinks. Alexander Khita beer, for example, an excellent Israeli craft beer, costs NIS 29 per half liter, and also bottles and glasses of the Israeli Moni Winery at great prices of NIS 86 per bottle. We won't ask for more, although these days they also have a great tradition here on Mondays of bottomless pizza, including wine and beer, for only NIS 100 per diner.
Regev rises dough for 48 hours and puts it in the spectacular oven that reaches a temperature of 400 degrees, and does not forget to praise his wife, an assistant opposite him who is responsible for all matters of finances at the place ("my toughest critic"), and while Walt's messengers are leaving and entering the place, he explains that " It's not a Neapolitan pizza, nor a New Yorker, I made it in the first place with the goal that it would go well.