No matter how we look at it, the days leading up to this year's Rish Hashanah, and especially to the traditional holiday meal, do everything to keep us away from the kitchen, and push us to other places in the house - to the television screen and smartphone, naturally, to our loved ones who now, more than ever, need a hug, and everywhere in fact which does not require strenuous, exhausting mental work.
This connection naturally leads to countless suggestions and ideas for ready-made food, original deliveries and packages that aim to make it easier for us as much as possible. Like every year, right, but especially this year, definitely. Within these, there are a great many options out there and a choice of multiple potential markings, most overall good and satisfactory, even excellent. And there's Reviva and Celia.
The veteran hospitality establishment (36 years, all count in appreciation) long ago knew how to combine something from here and a little escape there, real and cross-denominational Israeliness and kitchens with a French touch imported directly. This is manifested in the place itself, which is Reviva and Celia in Ramat Hasharon (or Tel Aviv), and it is manifested long before this end point, inside the working rooms and the conceptual spaces (yes, including the new and wonderful chocolate).
And so, years of experience and years of learning were piled together into decades of life wisdom and kitchen wisdom, and for the formation of the most correct platform for them, and yours, which ends with a holiday meal as usual - at home and in the office, small or large.
The main ones do the same thing, in fact - pose dilemmas and require brave decision-making. Onion and honey quiche with goat cheese (NIS 150) is a must, and will also be well suited for post-holiday meals, where you arrive with no air at all. With it, there is an eggplant pastry on a puff pastry base, lamb fillet and salmon fillet in citrus miso sauce, root vegetables in red curry, chicken thighs with raisins (NIS 84 for six units), beef bourguignon as usual and an excellent range of meatballs - horseshoe with yogurt sauce and herbs, chicken in lemon , fish in tomato sauce as well as beef with dried fruits (NIS 56-94).
The deal closes, well, with desserts, and lots of them.
Classic honey kugelhoff and almond-orange cake in chusha, caramel apple tart (NIS 160) with rich almond cream and Basque cheese cake for those who are not stressed about tradition, lemon tart with brown Italian meringue and "Mont Blanc" cake with lots of vanilla and lots of raspberries and also a table anchor in the form of a bowl A deep and impressive glass, sums up hospitality and subdues guests, and contains layers of honey, pieces of seasoned and cooked apples and thick and sweet mascarpone cream - just a spoonful, preferably alone, until everything around gets better.